Diseño experimental de mezclas como herramienta para la obtención de un modelo de saborizante para croquetas de plátano

In the development of new food products, the design of experiments with mixtures is a key tool, as it allows to combine ingredients in an optimal way to create new flavours without compromising quality. In this study, the use of this methodology to develop a flavouring model applied to plantain croquettes is presented, evaluated through sensory tests. A model based on the combination of raw materials was designed with the aim of obtaining a flavouring highly accepted by consumers.