Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.)

Williams Esteward Castillo-Martínez; Wilson Daniel Símpalo-López; Gracia Isabel Galarreta-Oliveros; Guillermo Segundo Miñan-Olivos; Lourdes Esquivel Paredes; Soledad Mercedes Quezada-Berru; Jairo Alejandro Cordova Reyes

Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.)

Translated title of the contribution: Evaluation of the acceptability of canned anchovy (Engraulis ringens) in Quinoa (Chenopodium quinoa Willd) and Kiwicha (Amaranthus caudatus L.) sauce

Williams Esteward Castillo-Martínez
, Wilson Daniel Símpalo-López
, Gracia Isabel Galarreta-Oliveros
, Guillermo Segundo Miñan-Olivos
, Lourdes Esquivel Paredes
, Soledad Mercedes Quezada-Berru
, Jairo Alejandro Cordova Reyes

Academic Department of Agroindustry and Agronomy

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

Abstract

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 sauce were: 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.

Translated title of the contribution	Evaluation of the acceptability of canned anchovy (Engraulis ringens) in Quinoa (Chenopodium quinoa Willd) and Kiwicha (Amaranthus caudatus L.) sauce
Original language	Spanish
Title of host publication	Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology
Subtitle of host publication	Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023
Editors	Maria M. Larrondo Petrie, Jose Texier, Rodolfo Andres Rivas Matta
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9786289520743
State	Published - 2023
Event	21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023 - Buenos Aires, Argentina Duration: 19 Jul 2023 → 21 Jul 2023

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2023-July
ISSN (Electronic)	2414-6390

Conference

Conference	21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023
Country/Territory	Argentina
City	Buenos Aires
Period	19/07/23 → 21/07/23

Bibliographical note

Publisher Copyright:
© 2023 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

Cite this

Castillo-Martínez, W. E., Símpalo-López, W. D., Galarreta-Oliveros, G. I., Miñan-Olivos, G. S., Paredes, L. E., Quezada-Berru, S. M., & Reyes, J. A. C. (2023). Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.). In M. M. Larrondo Petrie, J. Texier, & R. A. R. Matta (Eds.), Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology: Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2023-July). Latin American and Caribbean Consortium of Engineering Institutions.

Castillo-Martínez, Williams Esteward ; Símpalo-López, Wilson Daniel ; Galarreta-Oliveros, Gracia Isabel et al. / Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.). Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology: Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023. editor / Maria M. Larrondo Petrie ; Jose Texier ; Rodolfo Andres Rivas Matta. Latin American and Caribbean Consortium of Engineering Institutions, 2023. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Evaluaci{\'o}n de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopod{\'i}um quinoa Willd) y Kiwicha (Amaranthus caudatus L.)",

abstract = "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 sauce were: 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.",

keywords = "Anchovy, canned, Check-All-That-Apply, Government liquid, kiwicha, Quinoa",

author = "Castillo-Mart{\'i}nez, \{Williams Esteward\} and S{\'i}mpalo-L{\'o}pez, \{Wilson Daniel\} and Galarreta-Oliveros, \{Gracia Isabel\} and Mi{\~n}an-Olivos, \{Guillermo Segundo\} and Paredes, \{Lourdes Esquivel\} and Quezada-Berru, \{Soledad Mercedes\} and Reyes, \{Jairo Alejandro Cordova\}",

note = "Publisher Copyright: {\textcopyright} 2023 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023 ; Conference date: 19-07-2023 Through 21-07-2023",

year = "2023",

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 Jose Texier and Matta, \{Rodolfo Andres Rivas\}",

booktitle = "Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology",

}

Castillo-Martínez, WE, Símpalo-López, WD, Galarreta-Oliveros, GI, Miñan-Olivos, GS, Paredes, LE, Quezada-Berru, SM & Reyes, JAC 2023, Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.). in MM Larrondo Petrie, J Texier & RAR Matta (eds), Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology: Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2023-July, Latin American and Caribbean Consortium of Engineering Institutions, 21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023, Buenos Aires, Argentina, 19/07/23.

Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.). / Castillo-Martínez, Williams Esteward; Símpalo-López, Wilson Daniel; Galarreta-Oliveros, Gracia Isabel et al.
Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology: Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023. ed. / Maria M. Larrondo Petrie; Jose Texier; Rodolfo Andres Rivas Matta. Latin American and Caribbean Consortium of Engineering Institutions, 2023. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2023-July).

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

TY - GEN

T1 - Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.)

AU - Castillo-Martínez, Williams Esteward

AU - Símpalo-López, Wilson Daniel

AU - Galarreta-Oliveros, Gracia Isabel

AU - Miñan-Olivos, Guillermo Segundo

AU - Paredes, Lourdes Esquivel

AU - Quezada-Berru, Soledad Mercedes

AU - Reyes, Jairo Alejandro Cordova

PY - 2023

Y1 - 2023

N2 - 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 sauce were: 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.

AB - 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 sauce were: 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.

KW - Anchovy

KW - canned

KW - Check-All-That-Apply

KW - Government liquid

KW - kiwicha

KW - Quinoa

UR - https://www.scopus.com/pages/publications/85172345231

M3 - Contribución a la conferencia

AN - SCOPUS:85172345231

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

BT - Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Texier, Jose

A2 - Matta, Rodolfo Andres Rivas

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023

Y2 - 19 July 2023 through 21 July 2023

ER -

Castillo-Martínez WE, Símpalo-López WD, Galarreta-Oliveros GI, Miñan-Olivos GS, Paredes LE, Quezada-Berru SM et al. Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.). In Larrondo Petrie MM, Texier J, Matta RAR, editors, Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology: Leadership in Education and Innovation in Engineering in the Framework of Global Transformations: Integration and Alliances for Integral Development, LACCEI 2023. Latin American and Caribbean Consortium of Engineering Institutions. 2023. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Evaluación de la aceptabilidad de conservas de anchoveta (Engraulis ringens) en salsa de Quinua (Chenopodíum quinoa Willd) y Kiwicha (Amaranthus caudatus L.)

Abstract

Publication series

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Bibliographical note

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