Bibliographic citations
Galindo, R., (2018). Nivel de aceptabilidad sensorial de extruidos de quinua con maíz morado como alternativa de alimentación saludable. [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3767
Galindo, R., Nivel de aceptabilidad sensorial de extruidos de quinua con maíz morado como alternativa de alimentación saludable. [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3767
@mastersthesis{renati/1117299,
title = "Nivel de aceptabilidad sensorial de extruidos de quinua con maíz morado como alternativa de alimentación saludable.",
author = "Galindo Luján, Rocío del Pilar",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Four formulations of quinoa with purple corn extruded in proportions: quinoa: corn (100: 00), quinoa: corn (90:10), quinoa: corn (70:30), quinoa: corn (50:50) were evaluated with regarding color, expansion index, water solubility index, water absorption index, protein content, fat, ash, crude fiber, carbohydrates, minerals (phosphorus, potassium, calcium, magnesium, sodium zinc, copper, manganese and iron) , trials of bioactive compounds (phenolic compounds, flavonoids and antioxidant capacity by ABTS and DPPH). The statistical evaluation found significant differences in index of expansion, index of solubility in water, index of absorption of water, proteins, ash, minerals, and bioactive compounds in the four treatments. The extruded: purple corn (50:50) presented the highest values in total phenolics, flavonoids, antioxidant activity, but the lowest percentages in expansion index, water solubility index, water absorption index, protein, ash, fat , minerals. To identify the treatment with greater sensory acceptability, the four treatments were subjected to the satisfaction test on a graphical hedonic scale evaluated by 200 schoolchildren between 6 and 13 years of age. The sample with greater acceptability was the one that contained quinoa: purple corn (50:50) concluding that the incorporation of purple corn improves the organoleptic attributes. Additionally, they evaluated a questionnaire to know the perception of consumers regarding the attributes of color, smell, taste, frequency of consumption and the presentation of product consumption. The extrudates were rated as having a clear color of 87.2%, a toasted odor of 49.31%, taste to tasteless 35.10%, a crispy texture of 71.86%, with a preference of consumption once a week., In addition, 45.65% of the judges prefer to consume them bathed with chocolate. The elaboration and consumption of quinoa snack and purple corn is recommended to maintain a healthy organism due to its nutritional and functional content and to include this product in the feeding of the child, adolescent, adult and old.
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