The Simplex-Centroid Design and Desirability Function in optimizing the sensory acceptability of sweet bread enriched with Chenopodium quinoa

Authors

  • Raúl Siche Universidad Nacional de Trujillo
  • Víctor Aredo Universidade de São Paulo
  • Lía Velásquez Universidade de São Paulo
  • Israel Castillo Universidad Nacional de Trujillo

DOI:

https://doi.org/10.29019/enfoqueute.v7n3.106

Keywords:

Mixture design, sensory evaluation, andean sweet bread, quinoa bread, general acceptability

Abstract

The aim of this study was to optimize the sensory acceptability (SA) of an andean sweet bread made with different percentages of wheat flour (WF), quinoa flour (QF) and sugar (S) was optimized through Simplex-Centroid Design (SCD) and Desirability Function (DF). Ten treatments were performed, in which the mixture of different percentages of WF (28% - 52.5%), QF (0% - 24.5%) and S (17.5% - 42%) accounted for 70% of the dough formula. The evaluation of the SA was conducted in triplicate with 20 consumer panelists of sweet bread, applying an unstructured scale from 0 to 10. Statistical analysis of SCD reported that a cubic model successfully explained the effect of WF, QF and S on SA (p = 0.0529 ≈ 0.05 and R2 = 94.49%), analyzing the response surface was observed that the ranges of the percentage that optimize the SA were: 35.35% - 41.97% of WF, 7.11% - 11.03% QF and 20.44% - 24.61% of S. By DF was determined that the percentages that optimize the SA were: 40.25% of WF, 9.05% QF and 20.70% of S.

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Published

2016-09-29

How to Cite

Siche, R., Aredo, V., Velásquez, L., & Castillo, I. (2016). The Simplex-Centroid Design and Desirability Function in optimizing the sensory acceptability of sweet bread enriched with Chenopodium quinoa. Enfoque UTE, 7(3), pp. 70 – 81. https://doi.org/10.29019/enfoqueute.v7n3.106

Issue

Vol. 7 No. 3 (2016)

Section

Miscellaneous

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