Aplicación del diseño de m de mezclas y metodologías sensoriales rápidas para la
formulación de una galleta salada a base de h e harina de garbanzos
GIULIA DI GIORGIO, SUHEY PÉREZ
2
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https://revistasenlinea.saber.ucab.edu.ve/index.php/tekhne/index
Revista TEKHNÉ Nº 26.3
Semestre septiembre-enero 2024
ISSN electrónico: 2790-5195
ISSN: 1316-3930
Experimental des ntal design app n application a tion and rapid sensory methodologies to ies to
formulate a chickpea flour bas ur based salty biscuit. lty biscuit.
Abstract
The objective of this research project was to formulate a salty biscuit based on chickpea flour, applying
experiment
design

by

mixture

and

rapid

sensory

methodologies,

to

get

this

through,

four

phases

were
considered, the first one i e involved literature review followed by preliminary formulations, and finally, the use of
Design Expert 13 Software, obtaining six chickpea flour-corn starch proportions. Subsequently, the functional
properties of this mixture designs were evaluated, as well as, chickpea flour and corn starch, obtaining that
chickpea
flour

presented

the

highest

water

index

absorption,

foam

capacity

and

stability,

and

minimum
gelation concentration. In the third phase, the eight formulas were characterized sensorially using the Flash
Profile methodology and based on this, three formulas were selected. In the fourth phase, the raw dough
properties were evaluated, and a second sensory evaluation was performed using the JAR methodology,
where a single formula was selected for optimization based on the results obtained, the raw dough properties
were evaluated again and contrasted with the results obtained before the optimization, performing a drastic
humidity reduction,
which reflected in a pH increase

and a titratable acidity decrease, presenting also an
increase in fat migration. Then, citric acid was added to the optimized formula in different proportions and
salty biscuit
properties

were evaluated. Finally,

using the CATA methodology,

it

was

determined that

the
optimized f d formula wi a without acid h d had a 6.38 acceptability and a d a 6.12 p 2 purchase i e intention. T . Through this research
project, i t, it was accomplished t d the formulation o n of a highly accepted salty biscuit b t based on c n chickpea f a flour.
Keywords:
chickpea

flour,

corn

starch,

functional

properties,

dough

properties,

sensory
characterization.