Bibliographic citations
Ramírez, E., (2015). Elaboración de sopa deshidratada a partir de germinado y hojas de quinua (Chenopodium quinoa, Willd) y arveja (Pisum sativum) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2178
Ramírez, E., Elaboración de sopa deshidratada a partir de germinado y hojas de quinua (Chenopodium quinoa, Willd) y arveja (Pisum sativum) [Tesis]. : Universidad Nacional Agraria La Molina; 2015. https://hdl.handle.net/20.500.12996/2178
@misc{renati/243823,
title = "Elaboración de sopa deshidratada a partir de germinado y hojas de quinua (Chenopodium quinoa, Willd) y arveja (Pisum sativum)",
author = "Ramírez Miranda, Evelyn Jacqueline",
publisher = "Universidad Nacional Agraria La Molina",
year = "2015"
}
This research was conducted with the purpose of using quinoa leaves as food, feed mixture by applying a high protein content and high digestibility. Germinated quinoa, quinoa leaves (Chenopodium quinoa, Willd) and pea flour (Pisum sativum), thus obtaining a dehydrated soup: For food mixture mentioned the following raw materials were used. The finished product is aimed at children aged 10-13 years old. Dehydrated soup consists of a fixed and a variable matrix. The fixed die has 40% of the weight of the total feed mixture, which contains the secondary inputs, while the variable matrix represents 60% of the weight of the total feed mixture, which was composed of germinated quinoa leaves quinoa and pea flour. To determine the percentage of each input required in the variable matrix, Mix Design was used, obtaining 10 formulations through Centurion Statgraphics program. These formulations were evaluated using a hedonic sensory testing, selected the top 3 formulations. In the first formulation (26% germinated quinoa flour, 8.5% quinoa flour leaves and pea flour 25.5%) protein content was 11.61% and 90.98% digestibility in the second formulation (22.5% flour sprouted quinoa, 8.5% leaf meal quinoa and 29% pea flour) 10.05% protein and digestibility of 91.34% was obtained and the third formulation (27% flour germinated quinoa, 7% leaf meal quinoa and 26% pea flour) 10.05% protein and digestibility of 92.07% was obtained. Finally hedonic test given to children 10-13 years, high acceptance described as the third formulation.
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