Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales

Fiorella Valderrama-Amasifuen; Hubert Arteaga; Alberto Flores; Jesús Obregón; Gabriela Barraza-Jáuregui

doi:10.18687/LACCEI2021.1.1.569

Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales

Translated title of the contribution: Snacks based on purple corn, quinoa and kiwicha. Physical and sensory characteristics

Fiorella Valderrama-Amasifuen, Hubert Arteaga, Alberto Flores, Jesús Obregón, Gabriela Barraza-Jáuregui

Research output: Chapter in Book/Report/Conference proceeding › Paper (Conference contribution) › peer-review

1 Scopus citations

Abstract

The aim of this study was to evaluate the physical characteristics, such as expansion index, apparent density, porosity, texture and crunch, as well as general acceptability of extruded snacks based on purple corn (Zea mays L.), quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus L.). A simplex mixture design with an extended centroid was used, with the components: purple corn (M: 0.0 -100%), quinoa (Q: 0.0 - 100%) and kiwicha (K: 0.0 - 100%), with which obtained ten formulations. The results indicate that the M:Q:K ratio significantly affected the expansion index, bulk density, porosity, texture, crunch and general acceptability values. Treatment T9 (M: 17%, Q: 67%, K: 17%), presented the highest general acceptability with a mean of 7.59 and a mode of 9 (I really like it).

Translated title of the contribution	Snacks based on purple corn, quinoa and kiwicha. Physical and sensory characteristics
Original language	Spanish
Title of host publication	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
Editors	Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9789585207189
DOIs	https://doi.org/10.18687/LACCEI2021.1.1.569
State	Published - 2021
Event	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online Duration: 19 Jul 2021 → 23 Jul 2021

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2021-July
ISSN (Electronic)	2414-6390

Conference

Conference	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
City	Virtual, Online
Period	19/07/21 → 23/07/21

Keywords

extrudates
design mixtures
pseudocereals
Chenopodium quinoa W,
Amaranthus caudatus L.

COAR

Conference Object

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10.18687/LACCEI2021.1.1.569License: Unspecified

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Valderrama-Amasifuen, F., Arteaga, H., Flores, A., Obregón, J., & Barraza-Jáuregui, G. (2021). Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. In M. M. Larrondo Petrie, L. F. Zapata Rivera, & C. Aranzazu-Suescun (Eds.), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2021.1.1.569

Valderrama-Amasifuen, Fiorella ; Arteaga, Hubert ; Flores, Alberto et al. / Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. editor / Maria M. Larrondo Petrie ; Luis Felipe Zapata Rivera ; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

@inproceedings{748600a1d1d944139d608d801eb7fcc6,

title = "Snacks a base de ma{\'i}z morado, quinua y kiwicha. Caracter{\'i}sticas f{\'i}sicas y sensoriales",

abstract = "El objetivo de este estudio fue evaluar las caracter{\'i}sticas f{\'i}sicas, como {\'i}ndice de expansi{\'o}n, densidad aparente, porosidad, textura y crujido, as{\'i} como aceptabilidad general de snacks extruidos a base de ma{\'i}z morado (Zea mays L.), quinua (Chenopodium quinoa W.) y kiwicha (Amaranthus caudatus L.). Se utiliz{\'o} un dise{\~n}o de mezclas simplex con centroide ampliado, con los componentes: ma{\'i}z morado (M: 0.0 -100%), quinua (Q: 0.0 - 100%) y kiwicha (K: 0.0 - 100%), con lo cual se obtuvo diez formulaciones. Los resultados indican que la proporci{\'o}n de M:Q:K afect{\'o} significativamente los valores de {\'i}ndice de expansi{\'o}n, densidad aparente, porosidad, textura, crujido y aceptabilidad general. El tratamiento T9 (M: 17%, Q: 67%, K: 17%), present{\'o} la mayor aceptabilidad general con media de 7.59 y moda de 9 (Me gusta much{\'i}simo).",

keywords = "extruidos, dise{\~n}o de mezclas, psudocereales, Chenopodium quinoa W, Amaranthus caudatus L, extrudates, design mixtures, pseudocereals, Chenopodium quinoa W,, Amaranthus caudatus L.",

author = "Fiorella Valderrama-Amasifuen and Hubert Arteaga and Alberto Flores and Jes{\'u}s Obreg{\'o}n and Gabriela Barraza-J{\'a}uregui",

note = "Publisher Copyright: {\textcopyright} 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. Los autores agradecen a la Universidad Nacional de Trujillo (Per{\'u}) por el financiamiento recibido de parte del “Canon Minero” (PIC02-2013-II y PIC05-2014-III) y al Laboratorio de Ingenier{\'i}a de Alimentos de la carrera de Industrias Alimentarias, Universidad Privada Antenor Orrego, por el uso del extrusor.; 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: {"}Prospective and Trends in Technology and Skills for Sustainable Social Development{"} and {"}Leveraging Emerging Technologies to Construct the Future{"}, LACCEI 2021 ; Conference date: 19-07-2021 Through 23-07-2021",

year = "2021",

doi = "10.18687/LACCEI2021.1.1.569",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

publisher = "Latin American and Caribbean Consortium of Engineering Institutions",

editor = "{Larrondo Petrie}, {Maria M.} and {Zapata Rivera}, {Luis Felipe} and Catalina Aranzazu-Suescun",

booktitle = "19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Valderrama-Amasifuen, F, Arteaga, H, Flores, A, Obregón, J & Barraza-Jáuregui, G 2021, Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. in MM Larrondo Petrie, LF Zapata Rivera & C Aranzazu-Suescun (eds), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2021-July, Latin American and Caribbean Consortium of Engineering Institutions, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021, Virtual, Online, 19/07/21. https://doi.org/10.18687/LACCEI2021.1.1.569

Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. / Valderrama-Amasifuen, Fiorella; Arteaga, Hubert; Flores, Alberto et al.
19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. ed. / Maria M. Larrondo Petrie; Luis Felipe Zapata Rivera; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July).

Research output: Chapter in Book/Report/Conference proceeding › Paper (Conference contribution) › peer-review

TY - GEN

T1 - Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales

AU - Valderrama-Amasifuen, Fiorella

AU - Arteaga, Hubert

AU - Flores, Alberto

AU - Obregón, Jesús

AU - Barraza-Jáuregui, Gabriela

N1 - Publisher Copyright: © 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. Los autores agradecen a la Universidad Nacional de Trujillo (Perú) por el financiamiento recibido de parte del “Canon Minero” (PIC02-2013-II y PIC05-2014-III) y al Laboratorio de Ingeniería de Alimentos de la carrera de Industrias Alimentarias, Universidad Privada Antenor Orrego, por el uso del extrusor.

PY - 2021

Y1 - 2021

N2 - El objetivo de este estudio fue evaluar las características físicas, como índice de expansión, densidad aparente, porosidad, textura y crujido, así como aceptabilidad general de snacks extruidos a base de maíz morado (Zea mays L.), quinua (Chenopodium quinoa W.) y kiwicha (Amaranthus caudatus L.). Se utilizó un diseño de mezclas simplex con centroide ampliado, con los componentes: maíz morado (M: 0.0 -100%), quinua (Q: 0.0 - 100%) y kiwicha (K: 0.0 - 100%), con lo cual se obtuvo diez formulaciones. Los resultados indican que la proporción de M:Q:K afectó significativamente los valores de índice de expansión, densidad aparente, porosidad, textura, crujido y aceptabilidad general. El tratamiento T9 (M: 17%, Q: 67%, K: 17%), presentó la mayor aceptabilidad general con media de 7.59 y moda de 9 (Me gusta muchísimo).

AB - El objetivo de este estudio fue evaluar las características físicas, como índice de expansión, densidad aparente, porosidad, textura y crujido, así como aceptabilidad general de snacks extruidos a base de maíz morado (Zea mays L.), quinua (Chenopodium quinoa W.) y kiwicha (Amaranthus caudatus L.). Se utilizó un diseño de mezclas simplex con centroide ampliado, con los componentes: maíz morado (M: 0.0 -100%), quinua (Q: 0.0 - 100%) y kiwicha (K: 0.0 - 100%), con lo cual se obtuvo diez formulaciones. Los resultados indican que la proporción de M:Q:K afectó significativamente los valores de índice de expansión, densidad aparente, porosidad, textura, crujido y aceptabilidad general. El tratamiento T9 (M: 17%, Q: 67%, K: 17%), presentó la mayor aceptabilidad general con media de 7.59 y moda de 9 (Me gusta muchísimo).

KW - extruidos

KW - diseño de mezclas

KW - psudocereales

KW - Chenopodium quinoa W

KW - Amaranthus caudatus L

KW - extrudates

KW - design mixtures

KW - pseudocereals

KW - Chenopodium quinoa W,

KW - Amaranthus caudatus L.

UR - https://hdl.handle.net/20.500.12724/15226

UR - http://www.scopus.com/inward/record.url?scp=85122006566&partnerID=8YFLogxK

U2 - 10.18687/LACCEI2021.1.1.569

DO - 10.18687/LACCEI2021.1.1.569

M3 - Articulo (Contribución a conferencia)

AN - SCOPUS:85122006566

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Zapata Rivera, Luis Felipe

A2 - Aranzazu-Suescun, Catalina

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021

Y2 - 19 July 2021 through 23 July 2021

ER -

Valderrama-Amasifuen F, Arteaga H, Flores A, Obregón J, Barraza-Jáuregui G. Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales. In Larrondo Petrie MM, Zapata Rivera LF, Aranzazu-Suescun C, editors, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Latin American and Caribbean Consortium of Engineering Institutions. 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2021.1.1.569

Snacks a base de maíz morado, quinua y kiwicha. Características físicas y sensoriales

Abstract

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Keywords

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