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
N1 - Publisher Copyright:
© 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
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.
KW - Cookie
KW - baking time
KW - general acceptability
KW - rice bran
KW - rice bran substitutions
UR - https://www.scopus.com/pages/publications/85140024883
U2 - 10.18687/LACCEI2022.1.1.690
DO - 10.18687/LACCEI2022.1.1.690
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
A2 - Viloria, Jose Angel Sanchez
T2 - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022
Y2 - 18 July 2022 through 22 July 2022
ER -