Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada

Williams Esteward Castillo-Martínez; Wilson Daniel Símpalo-López; Gracia Isabel Galarreta-Oliveros; Guillermo Segundo Miñan-Olivos

doi:10.18687/LACCEI2022.1.1.240

Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada

Translated title of the contribution: Powdered food supplement formulated from freeze-dried pre-cooked quinoa (Chenopodium quinoa willdenow) and guinea pig meat (Cavia porcellus)

Williams Esteward Castillo-Martínez
, Wilson Daniel Símpalo-López
, Gracia Isabel Galarreta-Oliveros
, Guillermo Segundo Miñan-Olivos

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 formulate a powdered nutritional supplement based on freeze-dried precooked guinea pig meat (Cavia Porcellus) and quinoa (Chenopodium quinoa willdenow). The research was applied and 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% proteinand a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory 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.

Translated title of the contribution	Powdered food supplement formulated from freeze-dried pre-cooked quinoa (Chenopodium quinoa willdenow) and guinea pig meat (Cavia porcellus)
Original language	Spanish
Title of host publication	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022
Editors	Maria M. Larrondo Petrie, Jose Texier, Andrea Pena, Jose Angel Sanchez Viloria
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9786289520705
DOIs	https://doi.org/10.18687/LACCEI2022.1.1.240
State	Published - 2022
Event	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022 - Boca Raton, United States Duration: 18 Jul 2022 → 22 Jul 2022

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2022-July
ISSN (Electronic)	2414-6390

Conference

Conference	20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022
Country/Territory	United States
City	Boca Raton
Period	18/07/22 → 22/07/22

Bibliographical note

Publisher Copyright:
© 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

Access to Document

10.18687/LACCEI2022.1.1.240

Cite this

Castillo-Martínez, W. E., Símpalo-López, W. D., Galarreta-Oliveros, G. I., & Miñan-Olivos, G. S. (2022). Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada. In M. M. Larrondo Petrie, J. Texier, A. Pena, & J. A. S. Viloria (Eds.), 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-July). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2022.1.1.240

Castillo-Martínez, Williams Esteward ; Símpalo-López, Wilson Daniel ; Galarreta-Oliveros, Gracia Isabel et al. / Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada. 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. editor / Maria M. Larrondo Petrie ; Jose Texier ; Andrea Pena ; Jose Angel Sanchez Viloria. Latin American and Caribbean Consortium of Engineering Institutions, 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada",

abstract = "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 and 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\% proteinand a low fat content (8.48\%), likewise, the quinoa grains had a high protein value (12.91\%) and a low fat composition corresponding to 0.53\%. Regarding the sensory 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.",

keywords = "food supplement, freeze-drying, Guinea pig (Cavia Porcellus), quinoa (Chenopodium quinoa willdenow)",

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\}",

note = "Publisher Copyright: {\textcopyright} 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022 ; Conference date: 18-07-2022 Through 22-07-2022",

year = "2022",

doi = "10.18687/LACCEI2022.1.1.240",

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 Andrea Pena and Viloria, \{Jose Angel Sanchez\}",

booktitle = "20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Castillo-Martínez, WE, Símpalo-López, WD, Galarreta-Oliveros, GI & Miñan-Olivos, GS 2022, Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada. in MM Larrondo Petrie, J Texier, A Pena & JAS Viloria (eds), 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2022-July, Latin American and Caribbean Consortium of Engineering Institutions, 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022, Boca Raton, United States, 18/07/22. https://doi.org/10.18687/LACCEI2022.1.1.240

Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada. / Castillo-Martínez, Williams Esteward; Símpalo-López, Wilson Daniel; Galarreta-Oliveros, Gracia Isabel et al.
20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. ed. / Maria M. Larrondo Petrie; Jose Texier; Andrea Pena; Jose Angel Sanchez Viloria. Latin American and Caribbean Consortium of Engineering Institutions, 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2022-July).

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

TY - GEN

T1 - Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada

AU - Castillo-Martínez, Williams Esteward

AU - Símpalo-López, Wilson Daniel

AU - Galarreta-Oliveros, Gracia Isabel

AU - Miñan-Olivos, Guillermo Segundo

PY - 2022

Y1 - 2022

N2 - 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 and 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% proteinand a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory 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.

AB - 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 and 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% proteinand a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory 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.

KW - food supplement

KW - freeze-drying

KW - Guinea pig (Cavia Porcellus)

KW - quinoa (Chenopodium quinoa willdenow)

UR - https://www.scopus.com/pages/publications/85139984064

U2 - 10.18687/LACCEI2022.1.1.240

DO - 10.18687/LACCEI2022.1.1.240

M3 - Contribución a la conferencia

AN - SCOPUS:85139984064

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

BT - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Texier, Jose

A2 - Pena, Andrea

A2 - Viloria, Jose Angel Sanchez

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022

Y2 - 18 July 2022 through 22 July 2022

ER -

Castillo-Martínez WE, Símpalo-López WD, Galarreta-Oliveros GI, Miñan-Olivos GS. Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada. In Larrondo Petrie MM, Texier J, Pena A, Viloria JAS, editors, 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. Latin American and Caribbean Consortium of Engineering Institutions. 2022. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2022.1.1.240

Suplemento alimenticio en polvo formulado a partir de quinua (Chenopodium quinoa willdenow) y carne de cuy (Cavia porcellus) precocida liofilizada

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