Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz

Jorge Augusto Ortiz Aguilar; Elmer Yampier Zamora Sanchez; Paulino Viviano Ninaquispe Zare; Alberto Claudio Miano

doi:10.18687/LACCEI2022.1.1.690

Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz

Translated title of the contribution: Optimization of sensory acceptability of rice bran cookies

Jorge Augusto Ortiz Aguilar, Elmer Yampier Zamora Sanchez, Paulino Viviano Ninaquispe Zare, Alberto Claudio Miano

Direction of Research, Innovation and Social Responsibility

Universidad Nacional de Trujillo

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

The present study aimed to develop cookies based on rice bran with the highest acceptability. For that, the parameters of rice bran replacement and baking time were studied to obtain a greater general acceptability. It was used the central composite rotational design (CCRD) with 11 treatments considering rice bran substitutions between 4 and 14%, and baking time between 8 and 22 min at a temperature of 140 °C. It was concluded that a lower replacement of rice bran and a not very long baking time results in greater general acceptability. For obtaining general acceptability between 7 to 10 points, we used rice bran substitutions between 6 and 8%, and baking time between 14 and 16 min.

Translated title of the contribution	Optimization of sensory acceptability of rice bran cookies
Original language	Spanish
Title of host publication	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022
Editors	Maria M. Larrondo Petrie, Jose Texier, Andrea Pena, Jose Angel Sanchez Viloria
ISBN (Electronic)	9786289520705
DOIs	https://doi.org/10.18687/LACCEI2022.1.1.690
State	Published - 2022
Event	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022 - Boca Raton, United States Duration: 18 Jul 2022 → 22 Jul 2022

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2022-July
ISSN (Electronic)	2414-6390

Conference

Conference	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022
Country/Territory	United States
City	Boca Raton
Period	18/07/22 → 22/07/22

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10.18687/LACCEI2022.1.1.690

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Aguilar, J. A. O., Sanchez, E. Y. Z., Zare, P. V. N., & Miano, A. C. (2022). Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz. In M. M. Larrondo Petrie, J. Texier, A. Pena, & J. A. S. Viloria (Eds.), 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-July). https://doi.org/10.18687/LACCEI2022.1.1.690

Aguilar, Jorge Augusto Ortiz ; Sanchez, Elmer Yampier Zamora ; Zare, Paulino Viviano Ninaquispe et al. / Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz. 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. editor / Maria M. Larrondo Petrie ; Jose Texier ; Andrea Pena ; Jose Angel Sanchez Viloria. 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Optimizaci{\'o}n de la aceptabilidad sensorial de galletas utilizando salvado de arroz",

abstract = "The present study aimed to develop cookies based on rice bran with the highest acceptability. For that, the parameters of rice bran replacement and baking time were studied to obtain a greater general acceptability. It was used the central composite rotational design (CCRD) with 11 treatments considering rice bran substitutions between 4 and 14%, and baking time between 8 and 22 min at a temperature of 140 °C. It was concluded that a lower replacement of rice bran and a not very long baking time results in greater general acceptability. For obtaining general acceptability between 7 to 10 points, we used rice bran substitutions between 6 and 8%, and baking time between 14 and 16 min.",

keywords = "Cookie, baking time, general acceptability, rice bran, rice bran substitutions",

author = "Aguilar, {Jorge Augusto Ortiz} and Sanchez, {Elmer Yampier Zamora} and Zare, {Paulino Viviano Ninaquispe} and Miano, {Alberto Claudio}",

note = "Publisher Copyright: {\textcopyright} 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022 ; Conference date: 18-07-2022 Through 22-07-2022",

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doi = "10.18687/LACCEI2022.1.1.690",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

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booktitle = "20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

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Aguilar, JAO, Sanchez, EYZ, Zare, PVN & Miano, AC 2022, Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz. in MM Larrondo Petrie, J Texier, A Pena & JAS Viloria (eds), 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2022-July, 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022, Boca Raton, United States, 18/07/22. https://doi.org/10.18687/LACCEI2022.1.1.690

Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz. / Aguilar, Jorge Augusto Ortiz; Sanchez, Elmer Yampier Zamora; Zare, Paulino Viviano Ninaquispe et al.
20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. ed. / Maria M. Larrondo Petrie; Jose Texier; Andrea Pena; Jose Angel Sanchez Viloria. 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-July).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz

AU - Aguilar, Jorge Augusto Ortiz

AU - Sanchez, Elmer Yampier Zamora

AU - Zare, Paulino Viviano Ninaquispe

AU - Miano, Alberto Claudio

PY - 2022

Y1 - 2022

N2 - The present study aimed to develop cookies based on rice bran with the highest acceptability. For that, the parameters of rice bran replacement and baking time were studied to obtain a greater general acceptability. It was used the central composite rotational design (CCRD) with 11 treatments considering rice bran substitutions between 4 and 14%, and baking time between 8 and 22 min at a temperature of 140 °C. It was concluded that a lower replacement of rice bran and a not very long baking time results in greater general acceptability. For obtaining general acceptability between 7 to 10 points, we used rice bran substitutions between 6 and 8%, and baking time between 14 and 16 min.

AB - The present study aimed to develop cookies based on rice bran with the highest acceptability. For that, the parameters of rice bran replacement and baking time were studied to obtain a greater general acceptability. It was used the central composite rotational design (CCRD) with 11 treatments considering rice bran substitutions between 4 and 14%, and baking time between 8 and 22 min at a temperature of 140 °C. It was concluded that a lower replacement of rice bran and a not very long baking time results in greater general acceptability. For obtaining general acceptability between 7 to 10 points, we used rice bran substitutions between 6 and 8%, and baking time between 14 and 16 min.

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KW - baking time

KW - general acceptability

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KW - rice bran substitutions

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M3 - Contribución a la conferencia

AN - SCOPUS:85140024883

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Texier, Jose

A2 - Pena, Andrea

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ER -

Aguilar JAO, Sanchez EYZ, Zare PVN, Miano AC. Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz. In Larrondo Petrie MM, Texier J, Pena A, Viloria JAS, editors, 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2022.1.1.690

Optimización de la aceptabilidad sensorial de galletas utilizando salvado de arroz

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