ESTUDIO ESTADÍSTICO DE PRUEBAS SENSORIALES DE HARINAS COMPUESTAS PARA PANIFICACIÓN
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Rev. Bol. Quim
Abstract
Dada la importancia de desarrollar estudios de evaluación sensorial de productos de panificación que en el medio social boliviano son deficitarios, vimos la necesidad de fundamentar teórico-prácticamente el tratamiento estadístico de la evaluación sensorial de un producto de panificación con mezcla de harinas de trigo y sorgo utilizando el método ANOVA (p£0,05), mediante la organización de un panel evaluador conformado por diez jueces afectivos. La evaluación sensorial aplicando este panel resultó conveniente para establecer la significancia estadística de la evaluación del producto en cuanto al color, olor, sabor, textura, apariencia, dureza y preferencia global de productos de panificación con un contenido de 10% y 15% de sorgo¹. Este estudio demostró la importancia que tiene un diseño experimental y metodológico apropiado del tratamiento estadístico para llevar a cabo una evaluación sensorial que permita determinar la aceptabilidad de un producto alimentario
Given the importance of developing studies of sensorial evaluation of bread baking products that are deficitary in the Bolivian society, we saw the necessity to establish the theoretical-practical foundations of the statistical treatment of the sensorial evaluation of a bread baking product -obtained by mixture of wheat and sorghum flours- using the ANOVA (p£0,05) method, by means of the organization of a panel of affective judges conformed by ten persons. The sensorial evaluation applying this panel resulted adequate to establish the statistical significance of the evaluation of the product as for the color, scent, flavor, texture, appearance, hardness and global preference of baking products with a content of 10% - 15% sorghum. This study demonstrated the importance that has an appropriate experimental and methodological design of the statistical treatment to carry out a sensorial evaluation that allows determining the acceptability of a new alimentary product
Given the importance of developing studies of sensorial evaluation of bread baking products that are deficitary in the Bolivian society, we saw the necessity to establish the theoretical-practical foundations of the statistical treatment of the sensorial evaluation of a bread baking product -obtained by mixture of wheat and sorghum flours- using the ANOVA (p£0,05) method, by means of the organization of a panel of affective judges conformed by ten persons. The sensorial evaluation applying this panel resulted adequate to establish the statistical significance of the evaluation of the product as for the color, scent, flavor, texture, appearance, hardness and global preference of baking products with a content of 10% - 15% sorghum. This study demonstrated the importance that has an appropriate experimental and methodological design of the statistical treatment to carry out a sensorial evaluation that allows determining the acceptability of a new alimentary product
Description
Vol. 28, No. 2