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dc.contributor.authorCruzado-Muñoz, Lizbeth
dc.contributor.authorValdiviezo -Quipuscoa, Deysi
dc.contributor.authorLinares Lujan, Guillermo
dc.date.accessioned2021-07-12T23:41:10Z
dc.date.available2021-07-12T23:41:10Z
dc.date.issued2021-06-15
dc.identifier.citationCruzado, 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_81es_PE
dc.identifier.urihttps://hdl.handle.net/11537/27169
dc.descriptionEl texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.es_PE
dc.description.abstractABSTRACT 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.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherSpringeres_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectEvaluación sensorial de los alimentoses_PE
dc.subjectQuímica de los alimentoses_PE
dc.subjectResiduoses_PE
dc.subjectAgroindustriaes_PE
dc.titleEffect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatmentses_PE
dc.typeinfo:eu-repo/semantics/conferenceObjectes_PE
dc.publisher.countryCHes_PE
dc.identifier.journalProceedings of the 6th Brazilian Technology Symposiumes_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00es_PE
dc.description.sedeTrujillo San Isidroes_PE
dc.identifier.doihttps://doi.org/10.1007/978-3-030-75680-2_81


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