The aim of this research is to determine the acceptability of chrysin with the partial replacement of pituca flour by protein intake. The methodology applied was based on a quasi-experimental design and the ingredients used for the research were foods with a high nutritional percentage that are pituca flour (16.36%) and wheat flour (47.27%), margarine (5.45%), white sugar (5.45%), water (25%) and yeast (0.09%). The results obtained through the descriptive test in which the results of 20 panelists were collected, the data were evaluated through the MINITAB and SPSS programs. The number of formulations and at the same time the prognosis of ingredient behaviour was determined by a Taguchi chart. The acceptability of chrysin was determined by microbiological studies and physicochemical analyses obtained, which resulted in no differences from the product, but if they are within the parameters required by the standard, the percentage of proteins was also checked.
Chrysin, Pituca, Quinoa, Descriptive test, Yeast, Optimal, Variation, Texture, Range.