Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region
Descripción del Articulo
The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and...
| Autores: | , |
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| Formato: | artículo |
| Fecha de Publicación: | 2016 |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Lenguaje: | español |
| OAI Identifier: | oai:ojs.csi.unmsm:article/12069 |
| Enlace del recurso: | https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/12069 |
| Nivel de acceso: | acceso abierto |
| Materia: | cookies leguminous tubers galletas leguminosas tubérculos |
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Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas RegionElaboración de galletas enriquecidas a partir de una mezcla de cereales, leguminosas y tubérculos. Chachapoyas, región AmazonasAuquiñivin Silva, Erick AldoCastro Alayo, Efrain ManuelitocookiesleguminoustubersgalletasleguminosastubérculosThe main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation.El objetivo principal de esta investigación fue fomentar a la innovación de productos propios de la zona, y de esta manera aprovechar las potencialidades de las propiedades que muestran estos productos y la importancia de uso en la nutrición de alimentación infantil. El objetivo específico de esta investigación fue enriquecer las galletas a nivel nutricional y sabor, para cumplir este objetivo se sustituyó en parte la harina de trigo por productos de la zona como el Pajuro y la Oca. Las etapas del flujo del proceso fueron las siguientes: La formulación de los ingredientes, mezclado, amasado, moldeado, horneado y enfriado. Se evaluaron contenido de proteína total, humedad y ceniza de las diferentes galletas formuladas. Así mismo, se realizó el análisis sensorial donde participaron 31 niños de 10 años de edad, preseleccionadas y entrenados, quienes evaluaron el sabor, mediante la técnica hedónica. Donde el tratamiento siete fue el resultado de esta investigación.Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos2016-06-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/1206910.15381/idata.v18i1.12069Industrial Data; Vol. 18 No. 1 (2015); 84-90Industrial Data; Vol. 18 Núm. 1 (2015); 84-901810-99931560-9146reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/12069/10784Derechos de autor 2015 Erick Aldo Auquiñivin Silva, Efrain Manuelito Castro Alayohttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/120692019-07-11T17:25:59Z |
| dc.title.none.fl_str_mv |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region Elaboración de galletas enriquecidas a partir de una mezcla de cereales, leguminosas y tubérculos. Chachapoyas, región Amazonas |
| title |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| spellingShingle |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region Auquiñivin Silva, Erick Aldo cookies leguminous tubers galletas leguminosas tubérculos |
| title_short |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| title_full |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| title_fullStr |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| title_full_unstemmed |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| title_sort |
Preparation of fortified biscuits from a mixture of cereals, legumes and tubers. Chachapoyas, Amazonas Region |
| dc.creator.none.fl_str_mv |
Auquiñivin Silva, Erick Aldo Castro Alayo, Efrain Manuelito |
| author |
Auquiñivin Silva, Erick Aldo |
| author_facet |
Auquiñivin Silva, Erick Aldo Castro Alayo, Efrain Manuelito |
| author_role |
author |
| author2 |
Castro Alayo, Efrain Manuelito |
| author2_role |
author |
| dc.subject.none.fl_str_mv |
cookies leguminous tubers galletas leguminosas tubérculos |
| topic |
cookies leguminous tubers galletas leguminosas tubérculos |
| description |
The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation. |
| publishDate |
2016 |
| dc.date.none.fl_str_mv |
2016-06-23 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/12069 10.15381/idata.v18i1.12069 |
| url |
https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/12069 |
| identifier_str_mv |
10.15381/idata.v18i1.12069 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/12069/10784 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2015 Erick Aldo Auquiñivin Silva, Efrain Manuelito Castro Alayo https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Derechos de autor 2015 Erick Aldo Auquiñivin Silva, Efrain Manuelito Castro Alayo https://creativecommons.org/licenses/by-nc-sa/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos |
| publisher.none.fl_str_mv |
Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos |
| dc.source.none.fl_str_mv |
Industrial Data; Vol. 18 No. 1 (2015); 84-90 Industrial Data; Vol. 18 Núm. 1 (2015); 84-90 1810-9993 1560-9146 reponame:Revistas - Universidad Nacional Mayor de San Marcos instname:Universidad Nacional Mayor de San Marcos instacron:UNMSM |
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Universidad Nacional Mayor de San Marcos |
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UNMSM |
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UNMSM |
| reponame_str |
Revistas - Universidad Nacional Mayor de San Marcos |
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Revistas - Universidad Nacional Mayor de San Marcos |
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13.982926 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
