We assessed the texture profile (TPA), Aw and PH of hot-dog elaborated on the basis of llama meat; We worked with 16 formulations that included different levels of inclusion of egg albumin (AH), Tara Gum (GT) and functional soy Concentrate (CSF). By TPA, cohesiveness, mastication, hardness, gumminess and elasticity were assessed. To evaluate the individual and synergistic effect of the components, the mixture design method was used. It was found that the addition of CSF influenced significantly in hardness (R2 = 0.92) and chewability (r2 = 0.94), while cohesiveness was positively influenced by the greater proportion of GT and AH (r2 = 0.97). On the other hand, the elasticity showed greater magnitude when the proportion of CSF and AH (R2 = 0.90) increased in the mixture. The microbiological barriers of ph and AW were also evaluated, it was observed that the Aw was reduced mainly by CSF an...

This research was supported by project N? 177-2015 FONDECYT (The National Fund for Scientific and Technological Development) and Universidad Nacional Agraria La Molina, Peru.

The objective of this research was to determine the relationship between the virtual tour and the promotion of sustainable tourism in the La Huaca-Paita 2021 district. The study was basic level, non-experimental design, and correlational in scope. We worked with a sample of 371 subjects, to whom the "Virtual Tour and Promotion of Sustainable Tourism Perception Questionnaire" was applied, a validated instrument, suitable for the population studied and whose structure had two sections, which allowed measuring objectively the variables that were sought to be investigated. The results obtained indicated a Chisquare value of 145,574 and a statistical significance of 0.00, which indicated that there is a significant correlation between the study variables. The study shows that there is a significant relationship between the perception of the virtual tour and the promotion of sustainable touris...

We assessed the texture profile (TPA), Aw and PH of hot-dog elaborated on the basis of llama meat; We worked with 16 formulations that included different levels of inclusion of egg albumin (AH), Tara Gum (GT) and functional soy Concentrate (CSF). By TPA, cohesiveness, mastication, hardness, gumminess and elasticity were assessed. To evaluate the individual and synergistic effect of the components, the mixture design method was used. It was found that the addition of CSF influenced significantly in hardness (R2 = 0.92) and chewability (r2 = 0.94), while cohesiveness was positively influenced by the greater proportion of GT and AH (r2 = 0.97). On the other hand, the elasticity showed greater magnitude when the proportion of CSF and AH (R2 = 0.90) increased in the mixture. The microbiological barriers of ph and AW were also evaluated, it was observed that the Aw was reduced mainly by CSF an...

We assessed the texture profile (TPA), Aw and PH of hot-dog elaborated on the basis of llama meat; We worked with 16 formulations that included different levels of inclusion of egg albumin (AH), Tara Gum (GT) and functional soy Concentrate (CSF). By TPA, cohesiveness, mastication, hardness, gumminess and elasticity were assessed. To evaluate the individual and synergistic effect of the components, the mixture design method was used. It was found that the addition of CSF influenced significantly in hardness (R2 = 0.92) and chewability (r2 = 0.94), while cohesiveness was positively influenced by the greater proportion of GT and AH (r2 = 0.97). On the other hand, the elasticity showed greater magnitude when the proportion of CSF and AH (R2 = 0.90) increased in the mixture. The microbiological barriers of ph and AW were also evaluated, it was observed that the Aw was reduced mainly by CSF an...

We assessed the texture profile (TPA), Aw and PH of hot-dog elaborated on the basis of llama meat; We worked with 16 formulations that included different levels of inclusion of egg albumin (AH), Tara Gum (GT) and functional soy Concentrate (CSF). By TPA, cohesiveness, mastication, hardness, gumminess and elasticity were assessed. To evaluate the individual and synergistic effect of the components, the mixture design method was used. It was found that the addition of CSF influenced significantly in hardness (R2 = 0.92) and chewability (r2 = 0.94), while cohesiveness was positively influenced by the greater proportion of GT and AH (r2 = 0.97). On the other hand, the elasticity showed greater magnitude when the proportion of CSF and AH (R2 = 0.90) increased in the mixture. The microbiological barriers of ph and AW were also evaluated, it was observed that the Aw was reduced mainly by CSF an...