Bibliographic citations
Liyau, J., Santa, P. (2022). Evaluación del contenido de hierro y aceptabilidad sensorial de una crema dulce elaborada a base de sangre bovina y quinua cocida para niños peruanos de 3 años de edad con anemia ferropénica [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/661943
Liyau, J., Santa, P. Evaluación del contenido de hierro y aceptabilidad sensorial de una crema dulce elaborada a base de sangre bovina y quinua cocida para niños peruanos de 3 años de edad con anemia ferropénica [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2022. http://hdl.handle.net/10757/661943
@misc{renati/400880,
title = "Evaluación del contenido de hierro y aceptabilidad sensorial de una crema dulce elaborada a base de sangre bovina y quinua cocida para niños peruanos de 3 años de edad con anemia ferropénica",
author = "Santa Cruz de Osma, Paloma Maria",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2022"
}
Objective: To evaluate the iron content and sensory acceptability of a sweet cream made from bovine blood and cooked quinoa for 3-year-old Peruvian children with iron deficiency anemia. Methods: Experimental study. Physicochemical and microbiological analysis applying official methods of the AOAC and ICMSF. Sensory evaluation using a paired preference test and a 5-point hedonic scale. Results: Formulation 1 (F1) had a contribution of 41.2 mg of iron and Formulation 2 (F2) 37.6 mg of iron per 100 g of product. F1 had 41.1% humidity and F2, 44.8%. The microbiological parameters were found within the limits established by the corresponding regulations. The paired preference test determined that 66.6% of the panelists preferred F2. Both formulations presented equivalent acceptability on the hedonic scale of “Like Slightly“ (4 out of 5 points). Conclusions: The sweet cream managed to cover at least 30% of the iron requirement of a 3-year-old child with iron deficiency anemia. Regarding sensory evaluation, there was no significant difference between both formulations.
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