Valorización de sangre de cuy liofilizada y caldo de cuy en la formulación de donas fortificadas: evaluación sensorial en niños de Tarma: Valorization of freeze-dried guinea pig blood and guinea pig broth in the formulation of fortified donuts: sensory evaluation in children from Tarma

• Autores: Bernaola Paucar, Rosario Marilu, Rodriguez Cangalaya, Nora, Colachagua Calderon, Deysi Alina, Quintana Bernaola, Ana Victoria, Vento Palpa, Nataly
• Formato: artículo
• Fecha de Publicación: 2025
• Institución: Universidad Nacional Autónoma Altoandina de Tarma
• Repositorio: UNAAT-Advances
• Lenguaje: español
• OAI Identifier: oai:revistas.unaat.edu.pe:article/209
• Enlace del recurso: https://revistas.unaat.edu.pe/index.php/RU/article/view/209
• Nivel de acceso: acceso abierto
• Materia: Donas fortificadas; sangre de cuy; liofilización; aceptabilidad sensorial; alimentos funcionales; anemia infantil

Iron-deficiency anemia remains a significant concern among children living in Andean regions, where access to iron sources with high bioavailability is limited. In this context, the use of local by-products such as guinea pig (Cavia porcellus) blood and broth represents a promising alternative for the development of culturally acceptable functional foods. The objective of this study was to evaluate the sensory acceptability of fortified donuts incorporating freeze-dried guinea pig blood and guinea pig broth, in order to assess their feasibility as a strategy to improve the intake of essential nutrients among children in the province of Tarma.Two experimental treatments were formulated using five and ten grams of freeze-dried blood, while keeping the amount of broth constant. Sensory evaluation was conducted through a hedonic test applied to a panel of child consumers. The results indicated that both fortification levels were similarly accepted, with no perceptible differences in appearance, color, aroma, flavor, or texture, demonstrating adequate integration of the ingredients within the baked matrix.The formulation containing the higher amount of freeze-dried blood stood out for its enhanced nutritional contribution while maintaining sensory acceptance.