TY - GEN
T1 - Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada
AU - Castillo-Martínez, Williams Esteward
AU - Símpalo-López, Wilson Daniel
AU - Galarreta-Oliveros, Gracia Isabel
AU - Miñan-Olivos, Guillermo Segundo
N1 - Publisher Copyright:
© 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2022/1/1
Y1 - 2022/1/1
N2 - The objective of this research was to formulate a powdered nutritional supplement based on freeze-dried precooked guinea pig meat (Cavia Porcellus) and quinoa (Chenopodium quinoa willdenow). The research was applied and experimental, using a D-optimal mixture design with 10 formulations. The guinea pig meat and quinoa were precooked for subsequent dehydration by freeze-drying, then mixed at different percentages according to experimental design and added to an instant soup for tasting by 20 panelists. The proximal composition of the guinea pig meat was carried out, which contained 17.10% proteinand a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory acceptability of the product, it was established that a formulation of 9.6% freeze-dried guinea pig meat and 90.4% freeze-dried precooked quinoa optimized the responses to the taste and general acceptability of the supplement added to the instant soup. It is concluded that it is possible to elaborate a food supplement powder based on guinea pig meat and freeze-dried precooked quinoa, with good sensory acceptability.
AB - The objective of this research was to formulate a powdered nutritional supplement based on freeze-dried precooked guinea pig meat (Cavia Porcellus) and quinoa (Chenopodium quinoa willdenow). The research was applied and experimental, using a D-optimal mixture design with 10 formulations. The guinea pig meat and quinoa were precooked for subsequent dehydration by freeze-drying, then mixed at different percentages according to experimental design and added to an instant soup for tasting by 20 panelists. The proximal composition of the guinea pig meat was carried out, which contained 17.10% proteinand a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory acceptability of the product, it was established that a formulation of 9.6% freeze-dried guinea pig meat and 90.4% freeze-dried precooked quinoa optimized the responses to the taste and general acceptability of the supplement added to the instant soup. It is concluded that it is possible to elaborate a food supplement powder based on guinea pig meat and freeze-dried precooked quinoa, with good sensory acceptability.
KW - Guinea pig (Cavia Porcellus)
KW - food supplement
KW - freeze-drying
KW - quinoa (Chenopodium quinoa willdenow)
UR - https://www.scopus.com/pages/publications/85139984064
U2 - 10.18687/LACCEI2022.1.1.240
DO - 10.18687/LACCEI2022.1.1.240
M3 - Contribución a la conferencia
AN - SCOPUS:85139984064
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Pena, Andrea
A2 - Viloria, Jose Angel Sanchez
PB - Latin American and Caribbean Consortium of Engineering Institutions
T2 - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022
Y2 - 18 July 2022 through 22 July 2022
ER -