Citas bibligráficas
Molleda, A., (2023). Desarrollo de una barra alimenticia de cereales y granos andinos enriquecida con concentrado proteico de pota (Dosidicus gigas) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6061
Molleda, A., Desarrollo de una barra alimenticia de cereales y granos andinos enriquecida con concentrado proteico de pota (Dosidicus gigas) []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/6061
@mastersthesis{renati/246256,
title = "Desarrollo de una barra alimenticia de cereales y granos andinos enriquecida con concentrado proteico de pota (Dosidicus gigas)",
author = "Molleda Ordoñez, Andrés Avelino",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
This research aimed to develop a food bar, using inputs such as cereals (corn, rice), andean grains (kiwicha and quinoa), peas, milk and squid protein concentrate (CPPo), as a source of protein and amino acids for children between 5 to 12 years. The investigation had 2 stages; in the first stage, 4 formulations to be extruded were tested and through the preference test, the extruded mixture with 60 percent corn, 21 percent rice, 4 percent CPPo and 15 percent kiwicha was selected. In the second stage, it was tried to extrude the selected formulation with 4, 6 and 8 percent of CPPo; food bars were made with the extruded products, using 57.5 percent extruded product, 5 percent ground coconut as flavoring, 27.5 percent brown sugar and 10 percent glucose as binder; then, through a preference test with 60 children from 5 to 12 years old, the food bar with 6 C percent PPo was selected. The proximal chemical composition of the selected food bar was: moisture 6.54±0.2 percent, protein 9.56±0.3 percent, fat 3.10±0.2 percent, fiber 0.63±0.1 , a percent sh 0.68±0.2 percent and carbohydrates 79.49±0.3 percent. The score or chemical computation of essential amino acids of the protein present in the food bar did not report any limiting amino acids. The true digestibility (DV) and the biological value (VB) of the protein of the food bar were 90.53 percent and 94.54 percent, respectively. The sensory acceptability test of the food bar carried out on school-age children from the Educational Center No. 20693 “San Pedro“ in the district of Cacra, Province of Yauyos, Department of Lima, was 88.9 percent.
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