DESARROLLO DE UNA GALLETA DE SAL CON ADICIÓN DE PASTA DE SOYA.

Development of a salt cracker with the addition of soy paste.

MISO; EXPERIMENTAL design; BAKED products; SOYBEAN products; CRACKERS; MATHEMATICAL models

Se evaluó la influencia de la adición de pasta de soya sobre las características sensoriales de la galleta de sal, para seleccionar los mayores niveles de adición que se pueden incorporar a la fórmula sin afectar la calidad. Se utilizó un diseño estadístico I-optimal, con 13 corridas experimentales, con el factor numérico porciento de adición de pasta de soya, con niveles que variaron entre 5 y 40 % (base harina). Como variable de caracterización se determinó el contenido de humedad y las variables de respuesta del diseño fueron sensoriales, midiéndose la calidad global y los atributos crujencia y facilidad de disgregación en boca. En la evaluación se emplearon cinco catadores adiestrados que utilizaron una escala estructurada de 10 cm, con intensidad creciente de izquierda a derecha. Se obtuvo un modelo matemático para cada variable de respuesta con los siguientes coeficientes de determinación: calidad global (R² = 91 %), crujencia (R² = 87 %) y facilidad de disgregación en boca (R² = 92 %). Se realizó la optimización de los resultados para seleccionar el nivel de pasta de soya adecuado y se obtuvieron 16 soluciones posibles, se propuso como variante óptima el 15 % de adición de pasta de soya. [ABSTRACT FROM AUTHOR]

The influence of the addition of soybean paste on the sensory characteristics of the cracker was evaluated to select the highest levels of addition that can be incorporated into the formula without affecting the quality. For this, an I-optimal statistical design was used with 13 experimental runs taking as numerical factor the percentage soybean paste addition, with levels that varied between 5 and 40% (flour base). As characterization variable moisture content was determined. The design response variables were sensorial (global quality and the attributes of crispness and ease of disintegration in mouth). Five trained judges were employed in the evaluation, using a structured scale of 10 cm, with increasing intensity from left to right. A mathematical model was obtained for each response variable with the following determination coefficients: global quality (R² = 91%), crispness (R² = 87%) and ease of disintegration in mouth (R² = 92%). The optimization of the results was carried out to select the appropriate level of soybean paste and 16 possible solutions were obtained, 15% addition of soybean paste was proposed as the optimal variant. [ABSTRACT FROM AUTHOR]

Copyright of Ciencia y Tecnologia de los Alimentos is the property of Instituto de Investigaciones para la Industria Alimenticia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)