Snacks based on purple corn, quinoa and kiwicha. Physical and sensory characteristics

dc.contributorFlores Pérez, Alberto Enrique
dc.creatorValderrama-Amasifuen, Fiorella
dc.creatorArteaga, Hubert
dc.creatorFlores Pérez, Alberto Enrique
dc.creatorObregón, Jesús
dc.creatorBarraza-Jáuregui, Gabriela
dc.date.accessioned2024-01-11T15:50:57Z
dc.date.accessioned2024-05-08T12:59:31Z
dc.date.available2024-01-11T15:50:57Z
dc.date.available2024-05-08T12:59:31Z
dc.date.created2024-01-11T15:50:57Z
dc.date.issued2021
dc.identifierValderrama-Amasifuen, F., Arteaga, H., Flores, A., Obregón, J. & Barraza-Jáuregui, G. (2021). Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. In Proceedings of the 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021, Buenos Aire, Argentina, July 21. https://doi.org/10.18687/LACCEI2021.1.1.569
dc.identifier2414-6390
dc.identifierhttps://hdl.handle.net/20.500.12724/19592
dc.identifierProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
dc.identifierhttps://doi.org/10.18687/LACCEI2021.1.1.569
dc.identifier2-s2.0-85122006566
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9355243
dc.description.abstractEl objetivo de este estudio fue evaluar las características físicas, como índice de expansión, densidad aparente, porosidad, textura y crujido, así como aceptabilidad general de snacks extruidos a base de maíz morado (Zea mays L.), quinua (Chenopodium quinoa W.) y kiwicha (Amaranthus caudatus L.). Se utilizó un diseño de mezclas simplex con centroide ampliado, con los componentes: maíz morado (M: 0.0 -100%), quinua (Q: 0.0 - 100%) y kiwicha (K: 0.0 - 100%), con lo cual se obtuvo diez formulaciones. Los resultados indican que la proporción de M:Q:K afectó significativamente los valores de índice de expansión, densidad aparente, porosidad, textura, crujido y aceptabilidad general. El tratamiento T9 (M: 17%, Q: 67%, K: 17%), presentó la mayor aceptabilidad general con media de 7.59 y moda de 9 (Me gusta muchísimo.
dc.description.abstractThe aim of this study was to evaluate the physical characteristics, such as expansion index, apparent density, porosity, texture and crunch, as well as general acceptability of extruded snacks based on purple corn (Zea mays L.), quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus L.). A simplex mixture design with an extended centroid was used, with the components: purple corn (M: 0.0 -100%), quinoa (Q: 0.0 - 100%) and kiwicha (K: 0.0 - 100%), with which obtained ten formulations. The results indicate that the M:Q:K ratio significantly affected the expansion index, bulk density, porosity, texture, crunch and general acceptability values. Treatment T9 (M: 17%, Q: 67%, K: 17%), presented the highest general acceptability with a mean of 7.59 and a mode of 9 (I really like it).
dc.languageeng
dc.publisherLatin American and Caribbean Consortium of Engineering Institutions
dc.publisherUS
dc.relationurn:issn: 2414-6390
dc.relationurn:isbn: 978-958520718-9
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRepositorio Institucional - Ulima
dc.sourceUniversidad de Lima
dc.subjectMaíz morado
dc.subjectQuinua
dc.subjectKiwicha
dc.subjectSnacks
dc.subjectProyectos industriales
dc.subjectEstudios de prefactibilidad
dc.titleSnacks based on purple corn, quinoa and kiwicha. Physical and sensory characteristics
dc.typeinfo:eu-repo/semantics/conferenceObject


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