The objective of this research was to formulate a powdered nutritional supplement based on freeze-dried precooked guinea pig meat (Cavia Porcellus) and quinoa (Chenopodium quinoa willdenow). The research was applied a nd experimental, using a D-optimal mixture design with 10 formulations. The guinea pig meat and quinoa were precooked for subsequent dehydration by freeze-drying, then mixed at different percentages according to experimental design and added to an instant soup for tasting by 20 panelists. The proximal composition of the guinea pig meat was carried out, which contained 17.10% protein and a low fat content (8.48% ), likewise, the quinoa grains had a high protein value (12.91%) and a lo w fat composition corresponding to 0.53% . Regarding the senso ry acceptability of the product, it was established that a formulation of 9.6% freeze-dried guinea pig meat and 90.4% freeze-dried precooked quinoa optimized the responses to the taste and general acceptability of the supplement added to the instant soup. It is concluded that it is possible to elaborate a food supplement powder based on guinea pig meat and freeze-dried precooked quinoa, with good sensory acceptability.
The objective of this research was to evaluate the acceptability of canned Anchovy in quinoa sauce (Chenopodium quinoa Willd) and Kiwicha (Amaranthus caudatus L.) as the governing liquid. The research was of the experimental type and a unifactorial design was applied. A sauce was prepared with carrot (17%), celery (7%), leek (9%), onion (4%), potato (9%), oregano (1%), salt (2), parsley (3%) and water (50%). To formulate the governing liquid, 60% of the base sauce and 40% of precooked kiwicha or quinoa grains were used. A sensory evaluation was carried out by means of the Paired Comparison preference test to 42 panelists, with greater preference for the preserves with quinoa sauce. The ideal profile based on CATA questions was evaluated for both products, finding significant differences (95% reliability) in two descriptors used. The sensory attributes essential for acceptability for canned fish with quinoa sauce and canned fish with quinoa saucewere: semi-soft fish flesh and very dark fish flesh. It is concluded that canned anchoveta in quinoa sauce is a product with a good nutritional contribution, but the product and/or process should be improved according to the CATA analysis.
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