Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto.
Nutritional needs are an option for various types of functional foods, such as granola based on Andean cereals, thus being a healthy snack alternative. The objective of this article is to calculate, elaborate and analyze mixtures of Andean grains (quinoa, cañihua, kiwicha and oats) fulfilling the pr...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2023
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| author | Cabrera Pérez, Sandra Gissely Coanqui Zapana, Thais Arleth Apaza Humerez, Carmen Rosa |
| author_browse | Apaza Humerez, Carmen Rosa Cabrera Pérez, Sandra Gissely Coanqui Zapana, Thais Arleth |
| author_facet | Cabrera Pérez, Sandra Gissely Coanqui Zapana, Thais Arleth Apaza Humerez, Carmen Rosa |
| author_sort | Cabrera Pérez, Sandra Gissely |
| collection | Producción científica |
| description | Nutritional needs are an option for various types of functional foods, such as granola based on Andean cereals, thus being a healthy snack alternative. The objective of this article is to calculate, elaborate and analyze mixtures of Andean grains (quinoa, cañihua, kiwicha and oats) fulfilling the protein requirement for an adult. The method used in this research was the PDCAAS, which depends on the protein composition of the flakes. The results obtained in the sensory evaluation according to the acceptability of consumers was sample 4 containing H. quinoa 314 g., H. cañihua 154 g., H. kiwicha 338 g, and H. oats 193 g, the mixtures they contain the necessary amount of essential amino acids according to the reference standard where the minimum and maximum limit of lysine is 45-52 mg/g protein, sulfur amino acids 22-39.36 mg/g protein; threonine 23-30.4 mg/g protein, tryptophan 6-9.84 mg/g protein. The proximal analyzes that were carried out on the different samples gave as a result: Ash (1.7 to 2.1%), Moisture (5-10%), Aw (0.25 – 0.30 aw), Protein (15.4%), Fat (32.2%), fiber (5.2%) and the color influences the different samples. In conclusion, the elaborated granola meets the requirements of the FAO, which was carried out through PDCAAS calculations, obtaining 30 formulations, in which it was optimized, thus leaving 6 formulations for the sensory and physicochemical analyses. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/1373 |
| institution | UPeU |
| language | English |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/13732026-11-02T22:00:04ZOptimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto.Cabrera Pérez, Sandra GisselyCoanqui Zapana, Thais ArlethApaza Humerez, Carmen RosaNutritional needs are an option for various types of functional foods, such as granola based on Andean cereals, thus being a healthy snack alternative. The objective of this article is to calculate, elaborate and analyze mixtures of Andean grains (quinoa, cañihua, kiwicha and oats) fulfilling the protein requirement for an adult. The method used in this research was the PDCAAS, which depends on the protein composition of the flakes. The results obtained in the sensory evaluation according to the acceptability of consumers was sample 4 containing H. quinoa 314 g., H. cañihua 154 g., H. kiwicha 338 g, and H. oats 193 g, the mixtures they contain the necessary amount of essential amino acids according to the reference standard where the minimum and maximum limit of lysine is 45-52 mg/g protein, sulfur amino acids 22-39.36 mg/g protein; threonine 23-30.4 mg/g protein, tryptophan 6-9.84 mg/g protein. The proximal analyzes that were carried out on the different samples gave as a result: Ash (1.7 to 2.1%), Moisture (5-10%), Aw (0.25 – 0.30 aw), Protein (15.4%), Fat (32.2%), fiber (5.2%) and the color influences the different samples. In conclusion, the elaborated granola meets the requirements of the FAO, which was carried out through PDCAAS calculations, obtaining 30 formulations, in which it was optimized, thus leaving 6 formulations for the sensory and physicochemical analyses.Articlehttp://fidesetratio.ulasalle.edu.bo/index.php/fidesetratio/article/download/132/117https://doi.org/10.55739/fer.v25i25.13210.55739/fer.v25i25.132https://hdl.handle.net/20.500.15037/1373W4361835602enFides et Ratio - Revista de Difusión cultural y científica de la Universidad La Salle en Bolivia2071-081X2411-00352023-03-312026-06-13T09:55:54Z2026-06-13T09:55:54Z |
| spellingShingle | Cabrera Pérez, Sandra Gissely Coanqui Zapana, Thais Arleth Apaza Humerez, Carmen Rosa Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title | Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title_full | Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title_fullStr | Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title_full_unstemmed | Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title_short | Optimización de una mezcla para la elaboración de granola a base de hojuelas de granos andinos cumpliendo con los aminoácidos para adulto. |
| title_sort | optimizacion de una mezcla para la elaboracion de granola a base de hojuelas de granos andinos cumpliendo con los aminoacidos para adulto |
| url | http://fidesetratio.ulasalle.edu.bo/index.php/fidesetratio/article/download/132/117 https://doi.org/10.55739/fer.v25i25.132 https://hdl.handle.net/20.500.15037/1373 |
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