Optimization by mixtures design of the acceptability of an enriched cookie with quinoa (Chenopodium quinoa), soybean (Glycine max) and cocoa (Theobroma cacao L.)

Abstract

The aim of this work was to develop an enriched cookie of high acceptability by partial substitution (15%) of wheat flour by quinoa, soybean and cocoa flour; the acceptability was assessed by 30 untrained panelists. In the optimization was employed a Design of Mixtures Simplex with Amplified Centroid. In that sense, ten types of cookie were evaluated, finding that optimizing general acceptability was achieved when the components are in the following ranges: 14.1% -15% quinoa flour, 0% -1.5% soybeans flour and 0% - 0.9% cocoa flour.