Bibliographic citations
Laime, M., (2023). Elaboración de barras enriquecidas con torta de sacha inchi (Plukenetia volubilis L.) y plátano deshidratado (Musa cavendishii) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5605
Laime, M., Elaboración de barras enriquecidas con torta de sacha inchi (Plukenetia volubilis L.) y plátano deshidratado (Musa cavendishii) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5605
@misc{renati/1055591,
title = "Elaboración de barras enriquecidas con torta de sacha inchi (Plukenetia volubilis L.) y plátano deshidratado (Musa cavendishii)",
author = "Laime Weninger, Malu Mader",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Elaboration of bars enriched with sacha inchi cake (Plukenetia volubilis L.) and dehydrated plantain (Musa cavendishii) The present research work entitled "Preparation of bars enriched with sacha inchi cake (Plukenetia volubilis L.) and dehydrated banana (Musa cavendishii)", has as its formulation and the preparation of 9 treatments for the preparation of these enriched bars which was made in the facilities of the La Moderna bakery in the city of Juanjui. The sensory analysis was carried out by semi-trained judges who were students of the last cycles of the faculties of agroindustrial engineering that deal with sensory evaluation topics, who evaluated the attributes of color, smell, flavor, texture and general appearance according to the hedonic scale of 9 points, resulting in sample 345 as the best treatment according to Fisher's test at a significance level of α=0.05, for having the best qualifiers of approximately 7 like it quite a bit on the scale indicated above, whose formulation was: cake of sacha inchi 10.00%, dehydrated silk banana 8.60%, roasted wheat germ 16.30%, dry ingredients (peanuts and raisins) 7.00%, rolled oats 10.50%, soy lecithin 4.50%, vitamin C (Ascorbic Acid) 1.10%, sugar white 25.50%, glucose syrup 12.50%, agglutination syrup (honey) 1.50%, water 2.50%. The physicochemical or nutritional analyzes carried out showed: Humidity 8.26%, Proteins 17.73%, ash 1.22%, fiber 6.93%, fat 13.42% and carbohydrates 52.44%. With an energy density of 401. 46 kcal/100g of enriched bar, which is why it is known as an energy bar. The enriched bars produced had a low peroxide index content of 4.98MeqO2/kg, after storage for 120 days, a value that indicates that the fat oxidation factors were properly controlled, concluding that their useful life could be approximately 5 to 6 months. Corroborating these parameters with the microbiological analysis of the presence of fungi, total coliforms, mesophilic aerobes that indicate safety and good manufacturing practices of these enriched bars.
This item is licensed under a Creative Commons License