Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota
Bibliographic Data
| ID | 19567149 |
|---|---|
| Authors | Juan Rodolfo Omote Sibina (0000-0003-1395-4973, Universidad Nacional Agraria La Molina), David Julian Roldan Acero (0000-0002-2829-6873, Universidad Nacional Agraria La Molina), Andrés Avelino Molleda Ordoñez, Andrés Avelino Molleda-Ordóñez (0000-0003-2732-0752, Universidad Nacional Agraria La Molina), Fabiola Otilia Olivares Ponce, Fabiola Olivares (0000-0002-0722-5320, Universidad Nacional Agraria La Molina) |
| Year | 2022 |
| Volume | 24 |
| Issue | 1 |
| Pages | 17-26 |
| Publication date | 2022-02-21 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Revista de Investigaciones Altoandinas - Journal of High Andean Research (JOURNAL) |
| Journal identifiers | ISSN: 2306-8582 • E-ISSN: 2313-2957 |
| Publisher | Universidad Nacional Del Altiplano (PUBLISHER) |
| DOI | 10.18271/ria.2022.383 |
| OpenAlex | W4220844064 |
| Language | ES |
| Citations received | 1 |
| References cited | 3 |
The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids
Biological value · Biology · High protein · Agricultural and Food Production Studies · Chemistry · Food, Nutrition, and Cultural Practices · Mathematics · Food Science
| Citations per year | 0.25 |
|---|---|
| Citation span | 2022 - 2022 (1) |
| Highly cited | No |