"Evaluación de la aceptabilidad de una galleta elaborada a partir de la mezcla de harina de trigo integral, harina de soya y espinaca en tres formas distintas de presentación (cruda, harina y extracto), en Mazatenango Suchitepéquez".
ABSTRACT The level of poverty in Guatemala is one of the problems highlighted in society in general, that is reflected in the development of children and the mortality that is taking place day by day in the country. This work graduation contains the results of the investigation based on the dev...
| Autor Principal: | Solis Sul, Juan Alberto |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/10279/ http://www.repositorio.usac.edu.gt/10279/1/TESIS%20.pdf |
| Sumario: |
ABSTRACT
The level of poverty in Guatemala is one of the problems highlighted in
society in general, that is reflected in the development of children and the
mortality that is taking place day by day in the country.
This work graduation contains the results of the investigation based on
the development of a formulation and standardization, the proximal study, analysis
of vitamin "A" and the costs of a formula at the laboratory level of a cookie made
from whole wheat flour, soybean meal and spinach in three different presentations
(being the variable factor the raw spinach, in flour and extract), using the raw
material in raw and after the baking process, the sensory characteristics were
evaluated with laboratory panelists from the Food Engineering career at Centro
Universitario de Suroccidente-CUNSUROC-.
The formulations presented in the sensory panel were submitted to a
consumer panel in the municipality of Mazatenango, Suchitepéquez, where 100
people comprised between the ages of 8 and 16 years old participated. The formula
with greater acceptance was that identified with code 354 which presented the
following aspects: 25% of respondents did not like the color of the cookie, 85%
indicated that the smell is pleasant, 89% liked the flavor and 11% did not like the
flavor of the cookie, in terms of texture, 65% indicated that they liked it and 35%
did not comment on this characteristic, the results were satisfactory to the
consumer's perception.
The results of the pilot panel were analyzed by means of a variance
analysis and the result indicates that the sample with better characteristics was
identified with the code 354, respect to the other studied formulations, being the
best qualified in the evaluated characteristics (smell, color, flavor and texture),
which corresponds to that it contains 40.30% acceptability with respect to the laboratory panelists and 93% acceptability by consumers. |
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