Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimentos

This work aimed to produce cold-smoked skinless paiche fillets that comply with the quality, safety and acceptability standards regarding physical, chemical and microbiological aspects. The production stages were reception, washing, slicing and cutting, brining, draining, smoking, chilling, packaging, freezing and storage. The results showed that cold-smoked skinless paiche fillets had 75.10% moisture and 35.65% of 2.90% sodium chloride. The fillets had 20.0% protein, 2.5% fat and 2.4% ash. The total energy per 100 g of fish was 102.5 kcal. The microbiological results of the cold-smoked fillets met the recommended quality standards for this type of product, and confirmed that good manufacturing practices were used during their production.

This work aimed to produce cold-smoked skinless paiche fillets that comply with the quality, safety and acceptability standards regarding physical, chemical and microbiological aspects. The production stages were reception, washing, slicing and cutting, brining, draining, smoking, chilling, packaging, freezing and storage. The results showed that cold-smoked skinless paiche fillets had 75.10% moisture and 35.65% of 2.90% sodium chloride. The fillets had 20.0% protein, 2.5% fat and 2.4% ash. The total energy per 100 g of fish was 102.5 kcal. The microbiological results of the cold-smoked fillets met the recommended quality standards for this type of product, and confirmed that good manufacturing practices were used during their production.

The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibi...

The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibi...