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Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics [Barras energéticas a base de quinua, kiwicha y chía: Características texturales, acústicas y sensoriales]
dc.contributor.author | Espinoza Aguilar, Mario Sergio | |
dc.contributor.author | Miano, Alberto Claudio | |
dc.contributor.author | Obregón, Jesús | |
dc.contributor.author | Barraza-Jáuregui, Gabriela | |
dc.contributor.author | Siche, Raúl | |
dc.date.accessioned | 2021-06-16T14:51:39Z | |
dc.date.available | 2021-06-16T14:51:39Z | |
dc.date.issued | 2020-09-15 | |
dc.identifier.citation | Espinoza, M. ...[et al]. (2020). Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics [Barras energéticas a base de quinua, kiwicha y chía: Características texturales, acústicas y sensoriales]. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, (377). https://doi.org/10.18687/LACCEI2020.1.1.377 | es_PE |
dc.identifier.uri | https://hdl.handle.net/11537/26857 | |
dc.description.abstract | RESUMEN El presente estudio tuvo por finalidad evaluar las características físicas, texturales y aceptabilidad general de barras energéticas elaboradas con granos de quinua (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus L.) y semillas de chía (Salvia hispanica L.). Para obtener las combinaciones de los tratamientos se utilizó un diseño de mezclas, con restricciones, simplex con centroide ampliado, con los componentes: quinua (Q: 70 - 80%), kiwicha (K: 10 - 20%) y chía (C: 10 - 20%). El análisis estadístico reportó que, la proporción de Q:K:C, afectaron significativamente los valores de dureza, fracturabilidad, masticabilidad y cohesividad, el valor de los picos sonoros generados al momento del corte, así como la textura sensorial y aceptabilidad general de las barras energéticas. El tratamiento T3 (Q: 70%, K: 10%, C: 20%) obtuvo mayores de dureza, fracturabilidad y masticabilidad mientras que el tratamiento T1 (Q: 80%, K: 10%, C: 10%) presentó los menores valores. El tratamiento T10 (Q:72%, K:12%, C:17%) presentó mayor valor de textura sensorial y aceptabilidad general, con valores promedio entre 6 y 7 en la escala hedónica de 1 a 9, que indican “me gustó ligeramente” y “me gustó moderadamente” respectivamente. | es_PE |
dc.description.abstract | ABSTRACT The aim of this study was to evaluate the physical, textural and general acceptability characteristics of energy bars made with quinoa grains (Chenopodium quinoa Willd), kiwicha (Amaranthus caudatus L.) and chia seeds (Salvia hispanica L.). To obtain the combinations of the treatments, a simplex with expanded centroid mixture design was used, considering as components: quinoa (Q: 70 - 80%), kiwicha (K: 10 - 20%) and chia (C: 10 - 20%). The statistical analysis reported that the proportion of Q:K:C significantly affected the hardness, fracturability, chewiness, cohesivity values, the value of the sound peaks generated at the time of the cut, as well as the sensorial texture and general acceptability of the bars. The treatment Q: 70%, K: 10%, C: 20%, obtained the highest values of hardness, fracturability and chewiness while the treatment Q: 80%, K: 10%, C: 10% presented lowest values. The treatment Q: 72%, K: 12%, C: 17% had higher sensory texture value and general acceptability, with average values between 6 and 7 on the hedonic scale from 1 to 9, which indicate “I liked it slightly" and "liked moderately", respectively. | es_PE |
dc.format | application/pdf | es_PE |
dc.language.iso | spa | es_PE |
dc.publisher | LACCEI | es_PE |
dc.rights | info:eu-repo/semantics/openAccess | es_PE |
dc.rights | Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América | * |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.source | Universidad Privada del Norte | es_PE |
dc.source | Repositorio Institucional - UPN | es_PE |
dc.subject | Evaluación sensorial de los alimentos | es_PE |
dc.subject | Quinoa | es_PE |
dc.subject | Alimentos naturales | es_PE |
dc.subject | Mezclas | es_PE |
dc.title | Energy bars based on quinoa, kiwicha and chia: Textural, acoustic and sensory characteristics [Barras energéticas a base de quinua, kiwicha y chía: Características texturales, acústicas y sensoriales] | es_PE |
dc.type | info:eu-repo/semantics/article | es_PE |
dc.publisher.country | US | es_PE |
dc.identifier.journal | Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology | es_PE |
dc.description.peer-review | Revisión por pares | es_PE |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.00 | es_PE |
dc.description.sede | Trujillo San Isidro | es_PE |
dc.identifier.doi | https://doi.org/10.18687/LACCEI2020.1.1.377 |