Abstract
The objective of this study was to determine the technological and sensory characteristics of sweet biscuits with the addition of tocosh flour and tarwi flour. For which a rotational compound central design (DCCR) 22 was used, giving a total of 11 formulations (4 factorial, 4 axial and 3 central points) where the independent variables were X1 = Tocosh flour and X2 = Tarwi flour with additions of X1 from 2% to 8% and X2 from 2% to 6% replacing the percentage of wheat flour in the base formulation. The results show that the F5 (2% X1 and 4% X2) is the one that presented the highest value in its sensory evaluation. Likewise, it presented a higher percentage of protein (8.48%) in relation to the biscuit without substitution (8.25%). The best formulation was determined by multiple response optimization (desirability), obtaining an optimal sponge cake with 3.22% X1 and 4.55% X2 replacement of wheat flour, resulting in a sponge cake with moisture (23.99 ± 0.16%), protein (8.65 ± 0.18%), fat (6.42 ± 0.70%), ashes (0.51 ± 0.08%), total dietary fiber (6.30 ± 1.70%) and carbohydrates (54.80 ± 1.44%).
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