It has been estimated the contents offat acids in 45 kinds of comercial oils that are consume in Peru (36 vegetal oils and 9 compound oils) by means of gas-liquid cromotography tecnique and using trifloruro de boro like steryficant agent; with finality to generate data thare are not availables until today.The oils which origen are not specified shawed oleico acid 17,3 - 43 g%; linoleico acid 33,4 - 57 g%; linolenico acid 0,1 -10 g%. In the benne, colza, wheat, lupin, corn, olive, pecan and, soy oil havefound a similar aspect in the contents 01 fatty acids. The compound oils contained: oleico acid 20 - 25 g%, linoleico acid 31 - 49%, linoleico acid 0.5 - 4,4%.Signifitively the essential fat acids are contained in the vegetal oils studied. The results indicate the importance of this kinds of oils in the human nutrition.

The development of products derived from native Andean functional foods is strategic for the biocommerce of agricultural products. The objective was to make a golden berry drink enriched with kiwicha. In a factorial design of 3 levels of kiwicha and 2 of golden berry, it was possible to select a drink based on sensory and viscosity attributes. The process: elaboration, pasteurization, packaging and storage at 6 ° C, was carried out in the Research Laboratory of “Special Bromatology and Nutritional Technology”. The sensory characteristics were determined by the quantitative descriptive method with a 5-point hedonic scale and a panel of trained evaluators. The physicochemical and microbiological characterization was performed according to official AOAC and ICMSF methods. The nutritional quality indicator amino acid profile was determined by high performance liquid chromatography. The ...

It has been estimated the contents offat acids in 45 kinds of comercial oils that are consume in Peru (36 vegetal oils and 9 compound oils) by means of gas-liquid cromotography tecnique and using trifloruro de boro like steryficant agent; with finality to generate data thare are not availables until today.The oils which origen are not specified shawed oleico acid 17,3 - 43 g%; linoleico acid 33,4 - 57 g%; linolenico acid 0,1 -10 g%. In the benne, colza, wheat, lupin, corn, olive, pecan and, soy oil havefound a similar aspect in the contents 01 fatty acids. The compound oils contained: oleico acid 20 - 25 g%, linoleico acid 31 - 49%, linoleico acid 0.5 - 4,4%.Signifitively the essential fat acids are contained in the vegetal oils studied. The results indicate the importance of this kinds of oils in the human nutrition.

El desarrollo de productos derivados de alimentos funcionales andinos nativos es estratégico para el biocomercio de productos agrícolas. El objetivo fue elaborar una bebida de aguaymanto enriquecida con kiwicha. En un diseño factorial de 3 niveles de kiwicha y 2 de aguaymanto se logró seleccionar una bebida tomando como criterios los atributos sensoriales y de viscosidad. El proceso: elaboración, pasteurización, envasado y almacenamiento a 6°C, se realizó en el Laboratorio de Investigación de “Bromatología Especial y Tecnología Nutricional”. Las características sensoriales fueron determinadas por el método descriptivo cuantitativo con escala hedónica de 5 puntos y panel de evaluadores entrenados. La caracterización fisicoquímica y microbiológica se realizó según métodos oficiales AOAC y de ICMSF. El perfil de aminoácidos indicadores de calidad nutricional se dete...

To evaluate, in human beings, the effect of dietary suplementation, with the food based on chard leaves (Beta vulgaris L. var. Cicla).The supplement was prepared according to nourishing requirements of pro vitamin A. At the beginning and at the end of the study, it was determined: seric proteins albumins, globulins according to official techniques described by wiener. The digestibility and retained nitrogen, by nitrogen balance technique. The chemical composition of diets and supplement, were applied by AOAC techniques. The results before and then were total seric proteins from 6,68 a 7,29%, albumins: from 3,87 to 4,29%. Protein digestibility from 64 to 66%. The nitrogen retain went up from 3.41 to 5.18 mg/kg of weight/day. The study allows to revalue the nourishing properties and usage of chard as a source of micronutrients for human beings. These changes were significant (p < 0.05).

To evaluate, in human beings, the effect of dietary suplementation, with the food based on chard leaves (Beta vulgaris L. var. Cicla).The supplement was prepared according to nourishing requirements of pro vitamin A. At the beginning and at the end of the study, it was determined: seric proteins albumins, globulins according to official techniques described by wiener. The digestibility and retained nitrogen, by nitrogen balance technique. The chemical composition of diets and supplement, were applied by AOAC techniques. The results before and then were total seric proteins from 6,68 a 7,29%, albumins: from 3,87 to 4,29%. Protein digestibility from 64 to 66%. The nitrogen retain went up from 3.41 to 5.18 mg/kg of weight/day. The study allows to revalue the nourishing properties and usage of chard as a source of micronutrients for human beings. These changes were significant (p < 0.05).