3C Tecnología. Glosas de innovación aplicadas a la pyme. ISSN: 2254 – 4143 Edición Especial Special Issue Noviembre 2020
137
ACCEPTABILITY IN THE OPTIMAL FORMULATION OF
CHRYSIN WITH PARTIAL REPLACEMENT OF PITUCA
FLOUR
Pervis Paredes
National University Federico Villarreal, (Peru).
E-mail: pparedes@unfv.edu.pe ORCID: https://orcid.org/0000-0002-7186-9614
Doris Esenarro
National University Federico Villarreal, (Peru).
E-mail: desenarro@unfv.edu.pe ORCID: https://orcid.org/0000-0002-7186-9614
Jannina J. Bernabe
National University Federico Villarreal, (Peru).
E-mail: jbernabe@unfv.edu.pe ORCID: https://orcid.org/0000-0002-7186-9614
Wilber Quispe
National University Federico Villarreal, (Peru).
E-mail: wquispe@unfv.edu.pe ORCID: https://orcid.org/0000-0002-7186-9614
Recepción:
10/09/2020
Aceptación:
30/10/2020
Publicación:
13/11/2020
Citación sugerida Suggested citation
Paredes, P., Esenarro, D., Bernabe, J. J., y Quispe, W. (2020). Acceptability in the optimal formulation
of chrysin with partial replacement of pituca our. 3C Tecnología. Glosas de innovación aplicadas
a la pyme. Edición Especial, Noviembre 2020, 137-147. https://doi.org/10.17993/3ctecno.2020.
specialissue6.137-147
3C Tecnología. Glosas de innovación aplicadas a la pyme. ISSN: 2254 – 4143 Edición Especial Special Issue Noviembre 2020
138
https://doi.org/10.17993/3ctecno.2020.specialissue6.137-147
ABSTRACT
The aim of this research is to determine the acceptability of chrysin with the partial
replacement of pituca our by protein intake. The methodology applied was based on a
quasi-experimental design and the ingredients used for the research were foods with a high
nutritional percentage that are pituca our (16.36%) and wheat our (47.27%), margarine
(5.45%), white sugar (5.45%), water (25%) and yeast (0.09%). The results obtained through
the descriptive test in which the results of 20 panelists were collected, the data were evaluated
through the MINITAB and SPSS programs. The number of formulations and at the
same time the prognosis of ingredient behaviour was determined by a Taguchi chart. The
acceptability of chrysin was determined by microbiological studies and physicochemical
analyses obtained, which resulted in no dierences from the product, but if they are within
the parameters required by the standard, the percentage of proteins was also checked.
KEYWORDS
Chrysin, Pituca, Quinoa, Descriptive test, Yeast, Optimal, Variation, Texture, Range.
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1. INTRODUCTION
The advance of scientic knowledge conrms every day that the correct nutrition, fruit of
an adequate nutrition, is one of the determining factors in health. A healthy diet, which
maintains constant the composition of the tissues, which allows the functioning of devices
and systems, which guarantees the reproduction and which gives the individual a state of
well-being that leads him to the activity, is the one that fullls four fundamental laws; that is:
the law of quantity, quality, harmony and adequacy (Bustos & Marapara, 2016). However,
the nutritional recommendations, the progress of technology, the availability and access to
food, do not allow by themselves, the population to adopt adequate forms of life and food.
The food of today’s society is highly inuenced by the daily habits that are implemented in
many occasions as a result of the pace of life it imposes. In Peru due to biological diversity,
there are many varieties of fruits with many properties for health care, that is why this fruit
called pituca has been chosen, for its physical and chemical characteristics, the dietary
patterns incorporated mainly in urban areas condition the choice of processed foods with
low nutritional value, low ber content, high percentages of saturated fats, rened sugars,
additives, preservatives (predominantly sodium) and high caloric value. This situation
predisposes to the development of certain diseases that arise as a result of an unhealthy
diet: obesity (Alvarado et al., 2020), malnutrition, dyslipidemia, high blood pressure and
cardiovascular disease, among others. This research aims to develop a change in bakery
products, the replacement of wheat our (traditional in the preparation of bread) by pituca
our (colocasia esculenta) in the chrysin is considered, since colocasia esculenta has greater
nutritional properties wheat and its composition manages to adapt to heat treatment to
extract our from it (Cerón et al., 2011) .
Chrysin becomes one of the preferred options and can be considered a food for mass
consumption. The pituca would play an important role in food, rich in minerals and
carbohydrates benecial to health. (Torres & Montero, 2014). In our country it can be
found profusely in areas of the jungle, although its consumption at a local level is only
observed in Amazonian populations, especially in native populations or those who have
knowledge of its digestive use, but the rest of the country, unknown this tuber, its properties
and uses (Quispe et al., 2020).
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2. METHODOLOGY
This research was carried out at the Federico Villarreal National University physicochemical
and microbiology laboratory, where the drying process of the pituca was carried out in
order to extract the our that would be used to produce the croutons de aljonjolí. For the
preparation of chrysins, the laboratory of the company Exandal S.A.C. where innovations
in our products were previously developed from germ, tare, etc. The quantity in percentage
of ingredients to be used is detailed.
Table 1. Control chrysin ingredients, chrysin with partial replacement.
Ingredients (g/100g)
Chrysine control
(0%)
Optimum chrysin (30%) Percentage average
Water
27.50
27.50
25.00%
White Sugar
6.00
6.00
5.45%
Margarine
6.00
6.00
5.45%
Yeast
0.10
0.10
0.09%
Sesame
0.40
0.40
0.09%
Pituca Flour
12.00
18.00
16.36%
Wheat our
58.00
52.00
47.27%
Table 1 shows the inputs for the preparation with their respective portions and their
percentage of participation for the preparation.
Table 1 shows the inputs for the preparation with their respective portions and their
percentage of participation for the preparation.
Figure 1. Flow chart for obtaining pituca flour.
In the Figure 1 It can see the sequence First stage: Obtaining pituca flour (colocasia
esculenta), as well as the processes established in each stage.
Figure 2. Flow chart for obtaining chrysin with pituca flour replacement.
In the Figure 2 It the second stage: Preparation of sesame seeds with the optimal
formulation (colocasia esculenta).
Third stage: Sensory evaluation of the chrysin with optimal formulation.
It was carried out with 20 panelists in a 5-level Hedonic scale. Fourth stage: Physical-
chemical and microbiological analysis of the chrysin with optimal formulation.
Pituca Flour
12.00
18.00
16.36%
Wheat flour
58.00
52.00
47.27%
Product
reception
Mix
Rest Laminate
Cut
Baked Chilled
Packaging
Stored
Product
reception
Weigh
Wash Peeled
Cut
Stove drying Grinding
Sieving
Packaging
Figure 1. Flow chart for obtaining pituca our.
In the Figure 1 It can see the sequence First stage: Obtaining pituca our (colocasia
esculenta), as well as the processes established in each stage.
3C Tecnología. Glosas de innovación aplicadas a la pyme. ISSN: 2254 – 4143 Edición Especial Special Issue Noviembre 2020
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Table 1 shows the inputs for the preparation with their respective portions and their
percentage of participation for the preparation.
Figure 1. Flow chart for obtaining pituca flour.
In the Figure 1 It can see the sequence First stage: Obtaining pituca flour (colocasia
esculenta), as well as the processes established in each stage.
Figure 2. Flow chart for obtaining chrysin with pituca flour replacement.
In the Figure 2 It the second stage: Preparation of sesame seeds with the optimal
formulation (colocasia esculenta).
Third stage: Sensory evaluation of the chrysin with optimal formulation.
It was carried out with 20 panelists in a 5-level Hedonic scale. Fourth stage: Physical-
chemical and microbiological analysis of the chrysin with optimal formulation.
Pituca Flour
12.00
18.00
16.36%
Wheat flour
58.00
52.00
47.27%
Product
reception
Mix
Rest Laminate
Cut
Baked Chilled
Packaging
Stored
Product
reception
Weigh
Wash Peeled
Cut
Stove drying Grinding
Sieving
Packaging
Figure 2. Flow chart for obtaining chrysin with pituca our replacement.
In the Figure 2 It the second stage: Preparation of sesame seeds with the optimal formulation
(colocasia esculenta).
Third stage: Sensory evaluation of the chrysin with optimal formulation.
It was carried out with 20 panelists in a 5-level Hedonic scale. Fourth stage: Physical-
chemical and microbiological analysis of the chrysin with optimal formulation.
The optimal formulation will be analyzed from NTS N to 071-minsa / digesa-v.0.1.
The instrument used for data collection was Groove & Alvarado’s (2016) thesis to apply for
the title of food engineer.
3. RESULTS
The results obtained from the development of the tests carried out during the elaboration
of the product in the laboratory carried out are detailed below.
Figure 3. Sensory analysis results with panelists.
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The Figure 3 shows a graph with their respective characteristics such as texture, odor,
avor obtained from elaborated tests.
Figure 4. Sensory analysis results with panelists.
As can be seen in Figure 3 the optimum chrysinum compared to the chrysinum control has
a better taste, colour and texture than the average control or chrysinum control (in this case
based on wheat our only).
3.1. RESULTS OF THE PHYSICO-CHEMICAL ANALYSIS
Table 3. pH analysis results.
Test value = 7,45
t gl
Sig.
(bilateral)
Difference
of means
95% condence
interval of difference
lower higher
pH
-,736
4
,503
-,17000
-,8116
,4716
In the pH analysis, Table 3 statistically it turns out that the results obtained do not dier
signicantly from the parameter in which p> 0.05, therefore, the null hypothesis is rejected
for having obtained results within the limits.
Table 4. Protein analysis results.
Test value = 12
t gl
Sig.
(bilateral)
Difference
of means
95% condence
interval of difference
lower
higher
Protein
-1,125
4
,323
-,05600
-,1942
,0822
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In the analysis of the proteins Table 4 statistically it turns out that the results obtained to
the parameter do not dier signicantly, therefore the null hypothesis is rejected for having
obtained results within the limits.
Table 5. Results of ash analysis.
Test value = 3
t gl
Sig.(bila-
teral)
Difference
of means
95% condence inter-
val of difference
lower
higher
Ash
-122,275
4
,000
-1,16000
-1,1863
-1,1337
In the analysis of the ash Table 5 statistically it turns out that there are signicant dierences
the results obtained to the parameter in which <0.05, therefore the null hypothesis is
accepted since it is not in the primitive limits.
3.2. RESULTS OF THE MICROBIOLOGICAL ANALYSIS
Table 6. Results of the microbiological analyzes.
Essays Optimal formulation
Limits ntp 206.001:2016
Min.
Max.
Moulds (UFC/g)
59x10 10x2 10x3
Escherichia coli
(UFC/g)
< 3 3 20
Salmonella sp.
Absence /25g
Absence /25g
Mesophilic aerobes
(CFU/g)
24x10-2 10x4 10x5
In Table 6 you can see the results obtained from the microbial analyzes, having as the
optimal results required as shown by the data.
4. DISCUSSION
The results of the acceptability of the chrysins are comparable to other non-traditional
products (Cerón et al., 2011) since in the production of cookies with pituca our it indicates
that in the avor, the odor is not demonstrated dierentiation, being accepted by the
panelists.
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The reports of the Lima-Metropolitan Association (Hleap-Zapata, Burbano-Portillo, &
Mora-Vera, 2017) show that snacks (corn sticks, chips, sweet potatoes, etc.) in Lima are
highly consumed, which means that there is a 30% excess of consumption of these, being
the main cause of obesity (Carranza et al., 2020).
Although most of the baby foods in the lunch box are cookies, crackers and some bakery
products, within the rst 10 consumptions of regular diet, this study was conducted to bring
a not new product, but with changes in its ingredients by enriching it with pituca and wheat
our, and encourage the production of these in various bakery products (Meng et al, 2017;
Correia, Soares & Brites, 2017).
5. CONCLUSIONS
Pituca fruit as an excellent food for athletes or people who do some physical work, because
it provides a lot of energy, but above all, it is vital as food for children, especially babies in
their bone and dental stage, so its use is important (Umo & Alabi, 2016).
The partial formulation of optimal chrysin is accepted, with the results of the sensory,
physicochemical and microbiological analysis it is concluded that the product is adequate
and has the quality characteristics to perform its commercialization.
Finally, another study obtained as a result in the sensory analysis performed on extruded
snacks (quinoa our, sweet potato our, and tarwi our) coated with a 50 ° Brix honey
solution, determined that there is no signicant dierence between the level to please the
16 formulations (Pérez, Elías, & Delgado, 2017).
The incorporation of a new drink with healthy characteristics and with a unique product
on the market, makes it more likely that consumers can have alternatives to choose from
their diet for their charity (Quispe et al., 2020).
The addition of quinoa our if it aects the sensory acceptability of the product according
to the S / R determines that the higher the amount of quinoa our shows lower the
acceptability of the product.
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