Efecto de la Harina de papa oca en diferentes niveles en la capacidad higroscópica en una Galleta Dulce.

The objective of the investigation was to know the effect of the potato meal in different levels in the capacity hygroscopic in biscuits. The statistical design used was a DCA with a single study factor (papa oca flour). Five treatments were developed, combining percentages of potato-oca flour (10%, 20%, 30%, 40%, and 50%) and wheat flour (90%, 80%, 70%, 60%, and 50%) compared to the 1 kg experimental unit between the two flours, the methodology used to evaluate the capacity Hygroscopic of the biscuits, was by means of thermobalance, the texture was evaluated with texture (SHIMADZU) and the sensory quality was evaluated by judges consumers, carrying out a radial graph, and in turn was analyzed through the statistical program IBM SPSS; in no level of significance in any of the treatments; Being these attributes evaluated the color, smell and taste. The result of the hygroscopic capacity as well as that of the texture, was analyzed in the same way in the statistical program IBM SPSS; giving as a result that there was no significance in all treatments evaluated vs the witness, being statistically the same.

• Päätekijä: Palma Rodríguez, María Teresa (author)
• Muut tekijät: Soledispa Alcívar, Gema Lisbeth (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2018
• Aiheet: Absorción.; Gluten.; Proteasa.; Ablandamiento.; Almidón.; Fragilidad.
• Linkit: http://repositorio.espam.edu.ec/handle/42000/789