publication . Article . 2015

Using plukenetia volubilis (sacha inchi) to improve the nutritional components of burger

Daniela Baldeón Clavijo; Francisco Velásquez Rodríguez; Jesús Eligio Castellanos Estupiñán;
Open Access Spanish; Castilian
  • Published: 18 Jun 2015 Journal: Enfoque UTE (issn: 1390-6542, Copyright policy)
  • Publisher: Universidad UTE
Abstract
(Received: 2015/03/18 - Accepted: 2015/05/27)Three levels of paste Plukenetia volubilis (Sacha Inchi) consisting of 10, 15% and 20% were evaluated to replace the weight percent lard conventionally used to improve the nutritional quality of the common hamburger, compared with a reference group. The experimental units were 10 burgers, weighing 100 g. each and a total of 120 were analyzed in a completely randomized design with three replications. The research was conducted in the Universidad Estatal Amazónica and bromatológics and microbiological analyzes to determine the quality of the raw material and products are made in laboratory of the Faculty of Chemical Sci...
Subjects
free text keywords: Plukenetia volubilis, Sacha Inchi, Burger, Functional food, Hamburguesa, Alimentación funcional, Plukenetia volubilis, Sacha Inchi, Burger, Functional food, lcsh:Technology, lcsh:T, lcsh:Engineering (General). Civil engineering (General), lcsh:TA1-2040
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