Resumo

SURCO ALMENDRAS, Juan Carlos  e  ALVARADO KIRIGIN, Juan Antonio. ESTUDIO ESTADÍSTICO DE PRUEBAS SENSORIALES DE HARINAS COMPUESTAS PARA PANIFICACIÓN. Rev. Bol. Quim [online]. 2011, vol.28, n.2, pp.79-82. ISSN 0250-5460.

ABSTRACT   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

Palavras-chave : wheat; sorghum; bakery; sensory evaluation; statistical ANOVA method analysis.

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