Optimización de las características nutricionales, texturales y sensoriales de cookies enriquecidas con chía (Salvia hispánica) y aceite extraído de tarwi (Lupinus mutabilis)

The objective of this research was to evaluate the effect of enrichment in cookies with tarwi oil (X1) and chia seeds (X2) in their technological and sensorial characteristics, for which an experimental planning of process optimization by response surface was used. a rotational compositional central design (DCCR) 2² giving a total of 11 treatments, being the levels of X1 (4; 6; 9; 12; 14%) and X2 (2; 3; 6; 9; 10%) and a control (F0) made with wheat flour without any substitution in the formulation. The technological characteristics evaluated were: fatty acid composition (GC), instrumental texture and color by the CIELab method. The results show that X1 improves color and hardness, while Omega 6 fatty acid, Omega 3 fatty acid and fracturability had significant influence by both factors (X1, X2). For the sensory evaluation, a test with a hedonic scale was applied to 20 semi-trained panelists, only taste was evaluated. The cookies with the highest X1 had the highest score. The optimal formulation within the ranges studied was F3 (12% X1 and 3% X2) (7.72% omega 3 fatty acid, 37.54% omega 6 fatty acid, and acceptability of 6.58 on a 7-point scale).