Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation
نویسندگان
چکیده
The cowpea bean, recognized as Cowpea (Vigna unguiculata L. Walp.), is an important crop in low-income populations due to its nutritional properties. A mixture analysis was used obtain the formulation of dough for frozen products, type cheese sticks, including bean flour unguiculata). sensory evaluation carried out using acceptance test with a 7-point hedonic scale 91 untrained panelists both sexes variable age between 17 and 62 years. Of treatments studied, evaluating panel showed greatest preference, which largest fraction constituted it. addition higher proportion has significant effect on product's indicated partially replace wheat sticks because it improves flavor, color, texture, overall impression, providing more nutritious product made native raw materials.
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ژورنال
عنوان ژورنال: Revista Mexicana De Ingenieria Quimica
سال: 2021
ISSN: ['1665-2738', '2395-8472']
DOI: https://doi.org/10.24275/rmiq/alim2433