Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis)

The objective of this study was to determine the technological and sensory characteristics sweet biscuits with addition tocosh flour tarwi flour. For which a rotational compound central design (DCCR) 22 used, giving total 11 formulations (4 factorial, 4 axial 3 points) where independent variables were X1 = Tocosh X2 Tarwi additions from 2% 8% 6% replacing percentage wheat in base formulation. results show that F5 (2% 4% X2) is one presented highest value its evaluation. Likewise, it higher protein (8.48%) relation biscuit without substitution (8.25%). best formulation determined by multiple response optimization (desirability), obtaining an optimal sponge cake 3.22% 4.55% replacement flour, resulting moisture (23.99 ± 0.16%), (8.65 0.18%), fat (6.42 0.70%), ashes (0.51 0.08%), dietary fiber (6.30 1.70%) carbohydrates (54.80 1.44%).