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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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
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
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
using the CATA methodology,
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:
sensory
characterization.