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dc.contributor.advisor | García Segovia, Purificación | es_ES |
dc.contributor.author | Javier Pisco, Palmira del Rosario | es_ES |
dc.date.accessioned | 2011-11-21T12:00:36Z | |
dc.date.available | 2011-11-21T12:00:36Z | |
dc.date.created | 2010-12 | |
dc.date.issued | 2011-11-21 | |
dc.identifier.uri | http://hdl.handle.net/10251/13274 | |
dc.description.abstract | This work intended to develop a light biscuit, replacing sugars and part of the fat from a traditional recipe of fiber by substitutes of sugars and fat replacers. With the help of a RECIPE software, there were three types of recipes (GL1, GL2, GL3), performing quantitative descriptive analysis chose GL3 recipe as featuring a sensory profile more fencing to the traditional biscuit (GTF) fiber sample. Proceeding to perform the physicochemical and sensory ratings chosen sample to sample GTF. Obtaining the sample GL3 instrumentals; higher values humidity, activity of water, colour and texture, but lower radial growth during baking. With regard to the sensory evaluation, acceptability test results showed that the sample GL3 has a slightly pleasant acceptability for consumers, while the sample GTF has a nice acceptability for consumers. Conclusion has been getting a biscuit with reduced calorie content, but with degree of acceptability of slightly pleasant light. | es_ES |
dc.format.extent | 20 | es_ES |
dc.language | Español | es_ES |
dc.publisher | Universitat Politècnica de València | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Galletas light | es_ES |
dc.subject | Sustitutos azúcar | es_ES |
dc.subject | Sustitutos grasas | es_ES |
dc.subject | Análisis preferencia | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.subject.other | Máster Universitario en Ciencia e Ingeniería de los Alimentos-Màster Universitari en Ciència i Enginyeria Dels Aliments | es_ES |
dc.title | Diseño de desarrollo de una galleta light: valoración físico-química y sensorial | es_ES |
dc.type | Tesis de máster | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Servicio de Alumnado - Servei d'Alumnat | es_ES |
dc.description.bibliographicCitation | Javier Pisco, PDR. (2010). Diseño de desarrollo de una galleta light: valoración físico-química y sensorial. http://hdl.handle.net/10251/13274 | es_ES |
dc.description.accrualMethod | Archivo delegado | es_ES |