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Universidad Nacional Agraria La Molina (2009)

Complementación proteica de harina de trigo (Triticum aestivum L.) por harina de quina (Chenopodium quinoa Willd) y suero en pan de molde y tiempo de vida útil

De la Cruz Quispe, Wiler Hugo

Titre : Complementación proteica de harina de trigo (Triticum aestivum L.) por harina de quina (Chenopodium quinoa Willd) y suero en pan de molde y tiempo de vida útil

Auteur : De la Cruz Quispe, Wiler Hugo

Université de soutenance : Universidad Nacional Agraria La Molina

Grade  : Maestría Tecnología de Alimentos 2009

Résumé
The reseach work consisted applying the Mixture Design Method to determine the maximum percentage of incorporation precooked flour quinoa and whey in the formulation of bread mold, according to the established restrictions : precooked quinoa flour (0 to 20 % w.b.) and whey (2 to 6 % w.b.). Starting with a formulation base of bread mold and the effect of the incorporation of precooked flour quinoa and whey in replacement of the wheat flour was studied. The mixture of three components : Wheat flour (A), Quinoa flour precooked (B) and Whey (C) were plot in an equilateral triangle in which any point represented a combination of these products (Montgomery, 1991). Isoproteic restriction lines were established and It was chosen one that crossing line that represent the major incorporation of quinoa and whey, whose equation was : A = 4.2141 – 0.4643 B After that, it was choose two extreme points and average one on the isoproteic line chosen. The three chosen mixtures were submitted to physicochemical and sensory evaluations, deciding statistically for Duncan’s test that the mixture three shaped by 82,54 %, 13,92 % and 3,54 % (w.b.) of wheat, quinoa and whey respectively, presented the best characteristic and had a 16 % increase versus computational chemical mixing pattern. Finally, risks accumulated methodology of Weibull was used to find the shelf life (Gacula and Kubala, 1975). Sensory evaluation of acceptability (Hough, 2003) was used as a method to measure the effectiveness of the methodology. It was found that sensory shelf life of the bread mold with incorporation of precooked quinoa flour and whey was 11 days

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