Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments

Descripción del Articulo

El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
Detalles Bibliográficos
Autores: Cruzado-Muñoz, Lizbeth, Valdiviezo -Quipuscoa, Deysi, Linares Lujan, Guillermo
Formato: objeto de conferencia
Fecha de Publicación:2021
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/27169
Enlace del recurso:https://hdl.handle.net/11537/27169
https://doi.org/10.1007/978-3-030-75680-2_81
Nivel de acceso:acceso abierto
Materia:Evaluación sensorial de los alimentos
Química de los alimentos
Residuos
Agroindustria
https://purl.org/pe-repo/ocde/ford#2.11.00
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dc.title.es_PE.fl_str_mv Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
title Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
spellingShingle Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
Cruzado-Muñoz, Lizbeth
Evaluación sensorial de los alimentos
Química de los alimentos
Residuos
Agroindustria
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
title_full Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
title_fullStr Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
title_full_unstemmed Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
title_sort Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
author Cruzado-Muñoz, Lizbeth
author_facet Cruzado-Muñoz, Lizbeth
Valdiviezo -Quipuscoa, Deysi
Linares Lujan, Guillermo
author_role author
author2 Valdiviezo -Quipuscoa, Deysi
Linares Lujan, Guillermo
author2_role author
author
dc.contributor.author.fl_str_mv Cruzado-Muñoz, Lizbeth
Valdiviezo -Quipuscoa, Deysi
Linares Lujan, Guillermo
dc.subject.es_PE.fl_str_mv Evaluación sensorial de los alimentos
Química de los alimentos
Residuos
Agroindustria
topic Evaluación sensorial de los alimentos
Química de los alimentos
Residuos
Agroindustria
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-07-12T23:41:10Z
dc.date.available.none.fl_str_mv 2021-07-12T23:41:10Z
dc.date.issued.fl_str_mv 2021-06-15
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
dc.identifier.citation.es_PE.fl_str_mv Cruzado, L., Valdiviezo, D., & Linares, G. (2021). Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233, 732-739. https://doi.org/10.1007/978-3-030-75680-2_81
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/27169
dc.identifier.journal.es_PE.fl_str_mv Proceedings of the 6th Brazilian Technology Symposium
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1007/978-3-030-75680-2_81
identifier_str_mv Cruzado, L., Valdiviezo, D., & Linares, G. (2021). Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233, 732-739. https://doi.org/10.1007/978-3-030-75680-2_81
Proceedings of the 6th Brazilian Technology Symposium
url https://hdl.handle.net/11537/27169
https://doi.org/10.1007/978-3-030-75680-2_81
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.*.fl_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
dc.rights.uri.*.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/3.0/us/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Springer
dc.publisher.country.es_PE.fl_str_mv CH
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
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instacron:UPN
instname_str Universidad Privada del Norte
instacron_str UPN
institution UPN
reponame_str UPN-Institucional
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spelling Cruzado-Muñoz, LizbethValdiviezo -Quipuscoa, DeysiLinares Lujan, Guillermo2021-07-12T23:41:10Z2021-07-12T23:41:10Z2021-06-15Cruzado, L., Valdiviezo, D., & Linares, G. (2021). Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments. Proceedings of the 6th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, 233, 732-739. https://doi.org/10.1007/978-3-030-75680-2_81https://hdl.handle.net/11537/27169Proceedings of the 6th Brazilian Technology Symposiumhttps://doi.org/10.1007/978-3-030-75680-2_81El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.ABSTRACT Agroindustry generates a high production of waste, including the banana shell that can be used for flour extraction and the production of snacks. In this context, the objective of the study was to evaluate the effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments in order to determine the acceptability of the product. 4 samples were prepared (AC-100, AC-140, A-100, A-140), with AC being the treatment of flour extraction with metabisulphite at 0.01% plus citric acid 0.5%. To the technique of extraction of flour in water, the coding of 100 and 140 are the mesh number used for standardization. The results indicate that granulometry influences both the humidity and color of the snack; the lower the granulometry, the higher the percentage of humidity, higher values of L* and b*, but lower values of a*. The sensory analysis determined that treatments with higher granulometry have a darker color and mild crispness, the most acceptable sample being that of treatment A-140.Trujillo San Isidroapplication/pdfengSpringerCHinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de Américahttps://creativecommons.org/licenses/by-nc-sa/3.0/us/Universidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNEvaluación sensorial de los alimentosQuímica de los alimentosResiduosAgroindustriahttps://purl.org/pe-repo/ocde/ford#2.11.00Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatmentsinfo:eu-repo/semantics/conferenceObjectCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.upn.edu.pe/bitstream/11537/27169/1/license_rdf80294ba9ff4c5b4f07812ee200fbc42fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/27169/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5211537/27169oai:repositorio.upn.edu.pe:11537/271692021-07-12 18:41:15.604Repositorio Institucional UPNjordan.rivero@upn.edu.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Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
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