Delimitación de una región de alta aceptabilidad para un dulce de zanahoria mediante diseño de vértices extremos

Jesús Guadalupe Pérez-Flores; Yeimi Carolina Hernández-Callejas; Laura García-Curiel; Israel Oswaldo Ocampo-Salinas; Emmanuel Pérez-Escalante; Carlos Ángel-Jijón; Gabriela Nallely Trejo-Díaz

doi:10.29057/icea.v14iEspecial.16650

Autores/as

Jesús Guadalupe Pérez-Flores Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-9654-3469
Yeimi Carolina Hernández-Callejas Universidad Autónoma del Estado de Hidalgo https://orcid.org/0009-0009-4141-1782
Laura García-Curiel Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-8961-2852
Israel Oswaldo Ocampo-Salinas Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-5507-4889
Emmanuel Pérez-Escalante Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-4268-9753
Carlos Ángel-Jijón Tecnológico Nacional de México https://orcid.org/0000-0002-1047-9612
Gabriela Nallely Trejo-Díaz Universidad de Ciencias y Artes de Chiapas https://orcid.org/0000-0002-2424-4275

DOI:

https://doi.org/10.29057/icea.v14iEspecial.16650

Palabras clave:

Mezclas, Optimización, superficie, sensorial, formulación

Resumen

Los productos de confitería elaborados con bases vegetales requieren ajustar con precisión las proporciones de sus componentes para alcanzar niveles adecuados de agrado sensorial. Este estudio tuvo como objetivo optimizar la formulación de un dulce enchilado a base de zanahoria mediante la modelación del efecto de zanahoria en polvo, mezcla de chiles y sal sobre la aceptabilidad general, utilizando un diseño de mezclas de vértices extremos para definir el espacio experimental. Se generaron nueve formulaciones dentro de límites preestablecidos y fueron evaluadas por 30 panelistas en una escala hedónica de 5 puntos; posteriormente, se ajustó un modelo cúbico especial mediante mínimos cuadrados ordinarios, cuya adecuación se examinó con ANOVA, diagnósticos residuales y validación cruzada. Las superficies de respuesta permitieron explorar el comportamiento de la mezcla, mostrando que zanahoria y chile explicaron la mayor parte de la variabilidad, mientras que la capacidad predictiva del modelo fue moderada y presentó indicios de sobreajuste. Los gráficos de contorno señalaron una región favorable caracterizada por niveles altos de zanahoria, cantidades moderadas de chile y sal controlada, aunque la solución obtenida por optimización numérica quedó fuera del espacio de mezcla factible. En conclusión, los resultados permitieron identificar zonas promisorios de formulación y reforzaron la necesidad de ampliar el número de ensayos, aplicar restricciones más estrictas y validar experimentalmente las combinaciones propuestas.

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Editora:: Universidad Autónoma del Estado de Hidalgo

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