Professional Documents
Culture Documents
TESIS
TRUJILLO - PERU
2014
ii
DEDICATORIA
AGRADECIMIENTO
NDICE GENERAL
CARTULA .......................................................................................................... i
AGRADECIMIENTO ........................................................................................... iv
ABSTRACT ....................................................................................................... xv
I. INTRODUCCIN ............................................................................................. 1
2.5. FIBRA.....................................................................................................24
2.6. COLOR...................................................................................................27
2.7. TEXTURA...............................................................................................28
V. CONCLUSIONES .......................................................................................... 57
ANEXOS ............................................................................................................ 65
viii
NDICE DE CUADROS
NDICE DE FIGURAS
NDICE DE ANEXOS
RESUMEN
ABSTRACT
The effect of flour substitution (15, 25 and 35%) by a potato peel flour :
potato flour (Solanum tuberosum pps) ratio (30:70 , 50:50 and 7:30); on
the color, texture, fiber and general acceptance on cookies, was studied.
In terms of texture, the sample S2P1 was chosen as the best, because it
was the weakest with the lowest breaking point.
In terms of raw fiber, the data values were very disperse, so the sensory
acceptance was used to choose the best sample.
I. INTRODUCCIN
2.1. TRIGO
2.2.1.1. Gluten
- Valor P
- Valor L
- Valor P/L
- Valor G
2.3. PAPA
Reino: Vegetal
Clase: Angiospermae
Subclase: Dicotyledoneae
Orden: Tubiflorae
Familia: Solanaceae
Gnero: Solanum
Subgnero: Potatoe
Nombre Cientfico: Solanum tuberosum
Nombre vulgar: Papa, patata
T
4 500 000
4 000 000
3 500 000
3 000 000
2 500 000
2 000 000
1 500 000
1 000 000
500 000
0 ao
1998 2000 2002 2004 2006 2008 2010 2012
2.4. GALLETAS
Por su sabor:
- Saladas, dulces y de sabores especiales.
Por su presentacin:
- Simples: Cuando el producto se presenta sin ningn
agregado posterior luego del cocido.
- Rellenas: Cuando entre dos galletas se coloca un relleno
apropiado.
- Revestidas: Cuando exteriormente presentan un
revestimiento o bao apropiado. Pueden ser simples y
rellenas.
2.4.2. Requisitos
Requisitos microbiolgicos:
La Noma Tcnica Peruana 206.001 (1992), establece de
modo general que los productos se encuentren exentos de
microorganismos patgenos.
2.5. FIBRA
- Fibra soluble
- Fibra insoluble
Tipo de Horneada
en
En
tipococcin
de coccin cruda
Cruda Hervida
hervida horneada Microondas
microondas
Fibra Cruda (%) 34.4 14.9 37.3 20.80
Fuente: Toma y otros (1979)
2.6. COLOR
2.7. TEXTURA
3.2. MATERIALES
- Balanza.
- Cocina a gas.
- Ollas.
- Coladores metlicos.
- Cortadores para galleta.
- Cuchillos.
- Recipientes metlicos.
- Rodillo de madera.
- Regla (cm).
- Lata para horneado.
- Bolsas de polipropileno de alta densidad de 25x18.
- Papel aluminio.
- Bandeja receptora.
- Batidora planetaria (Marca: Nova, capacidad: 5L).
- Molino de discos manual.
- Horno Rotativo (Marca Nova modelo max750).
- Texturmetro INSTRON (modelo 2519- 102 ; capacidad:
50N) .
- Colormetro Konica Minolta CR-400.
S1 S2 S3
P1 P2 P3 P1 P2 P3 P1 P2 P3
Color
Galleta dulce
Firmeza
Fibra cruda
Aceptabilidad general
Leyenda:
Papa
Recepcin
Seleccin
Lavado
Pelado Cscara
Picado
Secado Secado
Triturado Triturado
Envasado Envasado
Harina de Harina de
papa cscara
de papa
Dosificado Dosificado
Cremado Mezclado1
Mezclado2
Moldeado
Horneado
Enfriado
Empacado
Galleta
duce
Color
Firmeza
Estadstico
Vairables gl1 gl2 p
de Levene
L* 0.290 8 18 0.959
a* 0.770 8 18 0.632
b* 0.750 8 18 0.649
Textura (N)
Fibra (%) 0.440
0.000 8
8 18
18 0.882
1.000
p>0.05, existe homogeneidad de varianzas
46
L*
Proporcin
Sustitucin Subconjunto
Tratamientos cscara:harina
%
de papa 1 2 3 4
S3P3 35 70:30 43.20
S3P2 35 50:50 44.98
S2P3 25 70:30 54.82
S2P2 25 50:50 55.49
S3P1 35 30:70 55.93 55.93
S1P3 15 70:30 57.54
S2P1 25 30:70 57.78
S1P2 15 50:50 61.38
S1P1 15 30:70 61.41
48
a*
Proporcin Subconjunto
Sustitucin
Tratamientos cscara:harina
% 1 2 3 4 5
de papa
S1P1 15 30:70 -1.01
S2P1 25 30:70 -0.35 -0.35
S1P2 15 50:50 -0.25
S2P2 25 50:50 0.49
S3P1 35 30:70 0.62 0.62
S3P2 35 50:50 1.23 1.23
S1P3 15 70:30 1.40
S3P3 35 70:30 1.49
S2P3 25 70:30 1.81
b*
Proporcin Subconjunto
Sustitucin
Tratamientos cscara:harina
% 1 2 3 4 5
de papa
S3P3 35 70:30 10.58
S3P2 35 50:50 12.05
S2P3 25 70:30 15.06
S1P3 15 70:30 15.19
S3P1 35 30:70 18.22
S2P2 25 50:50 18.90
S1P2 15 50:50 19.34
S2P1 25 30:70 22.40
S1P1 15 30:70 22.85
49
Esto queda confirmado por Sing (2008) que tambin obtuvo una
reduccin de la fuerza de las galletas al incrementar la proporcin de
harina de camote en sus galletas. Sing asume tambin, que el
incremento de la suavidad est relacionado con el contenido de
fibra. Tambien, Mosquera (2009) hizo un anlisis hednico de la
textura para sus galletas con quinua, los resultados dados por los
panelistas muestran una textura poco variante entre las muestras.
De igual modo, Kohajdov (2011) tambin aplica una escala
hednica para medir la textura de sus galletas con harina de haba,
llegando a la conclusin de que no hay diferencias significativas.
Estadstico
Vairables gl1 gl2 p
de Levene
L*
a* 0.290
0.770 8
8 18
18 0.959
0.632
b* 0.750 8 18 0.649
Textura (N) 0.440 8 18 0.882
Fibra (%) 0.000 8 18 1.000
p>0.05, existe homogeneidad de varianzas
51
Proporcin Subconjunto
Sustitucin
Tratamientos cscara:harina
% 1 2 3 4
de papa
S3P3 35 70:30 4.48
S3P2 35 50:50 5.38 5.38
S3P1 35 30:70 5.71 5.71
S2P1 25 30:70 10.53 10.53
S1P2 15 50:50 11.08 11.08 11.08
S2P2 25 50:50 11.22 11.22 11.22
S1P1 15 30:70 12.83 12.83
S2P3 25 70:30 13.16 13.16
S1P3 15 70:30 16.80
Estadstico
Vairables gl1 gl2 p
de Levene
a* 0.770 8 18 0.632
Fibra (%) 0.000 8 18 1.000
p>0.05, existe homogeneidad de varianzas
54
V. CONCLUSIONES
VI. RECOMENDACIONES
VII. BIBLIOGRAFA
Toma R., Orr P., Augustin J., True R., Shaw R., Teitzel C. y
Johnson S. (1979). Composition of raw and cooked potato peel and
flesh: proximate and vitamin composition. Journal of Food Science.
Vol (44) pp.
ANEXOS
66
A1 A2 A3
L* a* b* L* a* b* L* a* b*
60.67 -1.11 24.33 69.57 -1.49 22.18 62.94 -0.77 22.72
61.02 -0.99 24.74 62.15 -1.68 22.1 60.76 -0.44 22.7
62.56 -1.57 24.92 61.93 -1.71 23.06 59.35 -0.03 21.63
60.03 -0.88 23.42 61.27 -1.85 22.27 59.49 0.02 22.25
62.1 -1.49 23.95 62.03 -1.82 23.99 59.33 0.23 22.53
62.1 -1.15 23.75 61.73 -1.53 22.66 60.22 -0.13 22.6
61.26 -1.49 22.11 61.45 -1.64 22.19 60.67 -0.84 22.25
61.57 -1.35 22.64 61.41 -1.56 21.66 59.73 -0.06 21.97
60.87 -0.77 23.35 60.96 -1.76 21.24 60.4 -0.07 22.61
60.83 -0.52 23.39 62.89 -1.35 23.74 60.96 -0.36 22.43
69
B1 B2 B3
L* a* b* L* a* b* L* a* b*
60.23 0.34 19.34 61.64 -0.65 18.55 63.03 -0.66 19.12
61.67 0.58 21.02 61.41 -0.61 18.87 62.42 -0.35 19.94
59.06 0.1 18.21 61.35 -0.79 18.8 62.41 -0.66 18.93
59.72 -0.1 18.76 61.69 -0.35 19.57 62.81 -0.66 19.4
59.91 0.65 20.18 62.17 -0.85 19.09 62.08 -0.47 19.49
59.08 0.72 18.77 61.67 -0.86 19.54 62.74 -0.57 19.69
60.58 0.02 18.53 61.12 -0.37 19.52 62.42 -0.29 20.31
61.24 0.56 20.26 60.49 -0.59 18.51 62.28 0.13 20.82
59.31 0.39 19.76 61.9 -0.69 18.91 62.69 -0.79 19.23
59.73 0.51 18.41 61.68 -0.86 18.3 62.81 -0.19 20.23
C1 C2 C3
L* a* b* L* a* b* L* a* b*
58.38 0.95 15.92 57.84 1.54 15.31 56.01 2.08 14.99
58.05 1.04 14.94 58.64 1.67 16.48 56.26 1.78 14.37
58.26 0.63 14.91 57.94 1.64 16 56.03 1.55 14.1
58.46 0.84 15.79 57.03 1.46 14.81 56.22 1.73 14.39
58.4 1.26 15.36 57.33 1.24 14.73 57.3 1.53 14.55
57.14 1 14.75 57.51 1.68 15.77 56.6 1.88 15.38
58.9 0.76 15.76 57.02 1.6 15.21 57.36 1.4 14.47
58.98 0.67 15.82 57.42 1.55 15.16 57.05 1.91 15.58
58.53 0.9 15.81 58.31 1.33 15.47 56.3 1.7 14.32
58.98 1.06 16.24 57.07 1.54 14.86 56.76 1.98 14.53
70
D1 D2 D3
L* a* b* L* a* b* L* a* b*
58.82 -0.3 22.23 58.35 -0.18 22.7 57.88 -0.53 22.25
58.69 -0.57 22.91 57.79 -0.38 22.66 57.26 -0.46 21.94
59.47 -0.64 23.47 57.81 0.41 23.77 57 -0.49 21.18
58.45 -0.58 21.66 57.87 -0.05 23.17 56.29 -0.23 21.54
58.54 -0.95 23.1 57.87 0.14 23.69 57.77 -0.23 22.14
58.07 -1.09 21.03 57.03 -0.02 22.66 57.94 -0.8 21.54
58.27 -0.98 21.8 57.11 -0.17 22.33 57.18 -0.23 22.17
57.92 -0.98 21.79 57.16 0.17 23.07 56.8 -0.24 21.53
58.33 -0.5 22.35 57.39 0.78 23.99 57.33 -0.63 21.76
58.07 -0.94 21.83 57.22 0.53 23.89 57.65 -0.46 21.88
E1 E2 E3
L* a* b* L* a* b* L* a* b*
56.77 0.06 19.36 54.54 0.95 18.75 54.73 0.7 18.89
56.91 0.15 19.62 55.38 0.49 18.51 54.17 0.23 17.3
56.57 0.03 19.29 55.43 0.5 19.9 55.93 0.2 18.74
56.69 -0.07 19.04 55.57 0.86 19.41 54.6 0.59 18.47
55.89 0.13 19.07 54.45 0.97 18.46 54.77 0.33 18.3
56.92 0.07 19.18 54.49 1.03 18.5 55.11 0.43 18.58
56.62 0.27 19.6 55.16 0.66 18.73 55.31 0.32 18.31
56.9 0.1 19.17 54.46 0.98 19.05 54.64 0.5 18.07
56.28 0.43 19.3 55.28 1.01 19.48 54.6 0.51 17.98
56.01 0.66 19.61 55.68 1.12 19.41 54.9 0.48 18.92
71
F1 F2 F3
L* a* b* L* a* b* L* a* b*
55.37 1.64 15.48 54.53 1.75 14.97 53.79 1.85 14.36
54.51 1.54 14.93 55.1 1.81 15.32 53.64 2.05 14.05
55.58 1.63 15.54 55.34 1.39 14.94 54.35 1.92 15.08
54 2.14 14.89 54.48 1.98 15.21 53.89 2.08 14.93
54.75 1.97 15.33 54.17 1.87 14.97 55.18 1.63 15.36
55.47 1.87 15.53 55.48 1.6 15.15 54.04 2.12 15.01
55.81 1.46 15.39 57.13 2.22 15.19 53.92 2.21 14.98
54.62 2.1 15.52 55.39 1.57 15.23 54.96 1.56 15.03
56.21 1.35 15.46 54.68 1.53 14.77 53.92 2.08 14.73
55.49 1.63 14.93 54.49 1.99 14.91 54.35 1.64 14.59
G1 G2 G3
L* a* b* L* a* b* L* a* b*
57.64 0.97 16.46 55.14 0.49 20.54 55.38 0.51 19.03
57.09 0.8 16.51 55.29 0.61 20.42 53.7 1.05 18.68
57.51 0.27 16.63 55.04 0.53 20.04 54.14 0.64 17.89
57.7 0.52 16.81 55.55 0.41 20.07 52.4 1.25 18.51
58.75 0.21 16.98 54.5 0.5 18.49 54.24 0.63 18.08
58.29 0.57 16.83 55.11 0.48 19.25 57.62 0.73 18.83
58.9 0.04 16.58 57.98 0.55 18.26 54.13 0.82 18.15
58.97 0.45 16.84 55.22 0.93 19.81 54.64 0.63 19.06
57.6 0.6 16.88 55.51 0.76 18.96 54.37 0.5 18.38
57.39 0.66 16.91 53.59 0.95 18.2 54.63 0.67 18.64
72
H1 H2 H3
L* a* b* L* a* b* L* a* b*
46.88 0.86 12.62 45.11 1.1 12.26 44.29 1.36 12.24
46.38 1.09 12.76 45.46 0.98 12.33 43.86 1.64 11.96
46.13 1.19 12.62 44.74 1.25 12.04 44.06 1.67 12.1
46.12 0.99 12.45 44.05 1.45 11.94 43.32 1.59 11.82
45.65 0.96 12.07 44.09 1.36 11.79 44.65 1.18 11.63
46.4 0.83 12.24 44.81 1.31 12.33 44.31 1.47 11.79
46.81 1.04 12.44 44.92 1.24 11.99 44.05 1.46 11.91
46.17 0.98 12.29 44.11 1.22 11.61 43.94 1.3 11.14
45.91 1.05 11.92 44.33 1.31 11.74 43.59 1.6 11.67
46.51 0.92 12.38 44.05 1.28 11.62 44.8 1.19 11.73
I1 I2 I3
L* a* b* L* a* b* L* a* b*
42.26 1.76 10.65 42.12 1.63 10.4 44.36 1.36 10.5
43.29 1.25 10.51 42.39 1.59 10.51 44.21 1.43 11.01
42.21 1.43 10.35 42.64 1.83 10.95 44.29 1.3 11
42.24 1.38 10.3 42.08 1.63 10.5 44.34 1.42 11.02
43.26 1.24 10.32 42.72 1.46 10.75 44.24 1.57 11.16
43.26 1.32 10.38 43.95 1.79 10.82 44.25 1.36 10.89
42.46 1.4 10.03 43.03 1.68 10.15 44.14 1.38 10.95
42.82 1.39 10.23 42.79 1.73 10.4 44.19 1.38 11.02
43.08 1.49 10.32 42.67 1.67 10.28 43.44 1.49 10.71
42.31 1.28 10.29 42.44 1.82 10.19 44.41 1.3 10.88
73