Bibliographic citations
Yabar, B., (2022). Análisis de los parámetros fisicoquímicos para la obtención del producto spirulina de la empresa AGROENSANCHA S.R. [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/19952
Yabar, B., Análisis de los parámetros fisicoquímicos para la obtención del producto spirulina de la empresa AGROENSANCHA S.R. []. PE: Universidad Nacional de Trujillo; 2022. https://hdl.handle.net/20.500.14414/19952
@misc{renati/1047976,
title = "Análisis de los parámetros fisicoquímicos para la obtención del producto spirulina de la empresa AGROENSANCHA S.R.",
author = "Yabar Chinche, Brian Joseph",
publisher = "Universidad Nacional de Trujillo",
year = "2022"
}
ABSTRACT The consumption of spirulina has been increasing either due to the consumption of fast food or due to the fast-paced lifestyle that is lived these days. The objective of this work was to evaluate the physicochemical parameters of a natural raw material, spirulina. This food has a peculiarity in having an intense blue-green color due to its high content of phycocyanin, which gives it that characteristic pigmentation and its high concentration of iron that makes it optimal against anemia and the strengthening of the immune system. .For this, different samples of the raw material had to be made to be able to evaluate the different physicochemical parameters, the first was to evaluate the organoleptic characteristics of the natural raw material, followed by the chemical analyzes of the product, which could evaluate different values. of proteins, minerals, vitamins, fatty acids and others, then it was possible to evaluate the physical-chemical analyzes of the natural product, finding values such as pH, temperature, salinity and colorimetry. And each of them provides different properties that help the body in different metabolic functions.According to the properties that spirulina presents, we can say that it helps prevent anemia in the body by preventing the decrease in hemoglobin level below normal values according to age and sex as defined by the WHO (World Health Organization). Anemia has a high prevalence in primary care consultations, pediatrics and pregnancy control. Iron deficiency (ID) is not the same as iron deficiency anemia (IDA), so the best solution is the consumption of foods rich in iron.
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