Matches in SemOpenAlex for { <https://semopenalex.org/work/W3034604428> ?p ?o ?g. }
Showing items 1 to 58 of
58
with 100 items per page.
- W3034604428 endingPage "35" @default.
- W3034604428 startingPage "35" @default.
- W3034604428 abstract "Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa (Chenopodium quinoa)
 Resumen
 La harina de quinua presenta diversos aportes nutricionales requeridos en la alimentación, lo cual hace de este producto una alternativa viable para ser involucrado en diferentes procesos de interés agroindustrial. El objetivo del presente estudio fue evaluar los parámetros físico-químicos y organolépticos de una leche fermentada (yogurt) enriquecida con harina de quinua. Se utilizó un diseño experimental completamente al azar con un nivel de significancia de p<0,05 utilizando la prueba de Duncan. El factor en estudio fue la adición de harina de quinua en niveles del 1%(T1), 3%(T2) y 5%(T3) más un tratamiento testigo T0 (0% quinua). Las variables evaluadas fueron (proteína, grasa, pH y acidez) además mediante un panel sensorial se analizaron los atributos sensoriales (sabor, olor, color, textura y apariencia general). Los resultados indicaron que el T2 con 3% harina de quinua fue el de mayor aceptación, los cuales presentaron valores de proteína de 5,1%; grasa 3,2%, pH 4,89 y la acidez fue no significativo entre los tratamiento teniendo un C.V. de 3,88. El análisis sensorial presentó diferencia significativa al 5% en todos los tratamientos. Se logró determinar que la harina de quinua influyó sobre las características físico-químicas ya que todas las formulaciones estuvieron dentro de los límites permisibles por la INEN 2395:2011.
 Palabras clave: Leche fermentada; quinua; análisis organoléptico; proteína; grasa.
 Abstract 
 Quinoa flour has various nutritional contributions required in food, which makes this product a viable alternative to be involved in different processes of agroindustrial interest. The objective of this study was to evaluate the physicochemical and organoleptic parameters of fermented milk (yogurt) enriched with quinoa flour. A completely randomized experimental design with a significance level of p <0.05 was used using the Duncan test. The factor under study was the addition of quinoa flour at levels of 1% (T1), 3% (T2) and 5% (T3) plus a T0 control treatment (0% quinoa). The variables evaluated were (protein, fat, pH and acidity), in addition, a sensory panel analyzed the sensory attributes (taste, smell, color, texture and general appearance). The results indicated that T2 with 3% quinoa flour was the most widely accepted, which presented protein values of 5.1%; 3.2% fat, pH 4.89 and acidity was not significant among the treatments having a C.V. of 3.88. The sensory analysis showed a significant difference at 5% in all treatments. It was possible to determine that quinoa flour influenced the physicochemical characteristics since all the formulations were within the limits allowed by INEN 2395: 2011.
 Keywords: Fermented milk; quinoa organoleptic analysis; protein; grease." @default.
- W3034604428 created "2020-06-19" @default.
- W3034604428 creator A5005761802 @default.
- W3034604428 creator A5033578129 @default.
- W3034604428 creator A5033744085 @default.
- W3034604428 creator A5075297295 @default.
- W3034604428 creator A5082852691 @default.
- W3034604428 date "2019-12-18" @default.
- W3034604428 modified "2023-09-26" @default.
- W3034604428 title "Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa)" @default.
- W3034604428 doi "https://doi.org/10.33936/la_tecnica.v0i22.1716" @default.
- W3034604428 hasPublicationYear "2019" @default.
- W3034604428 type Work @default.
- W3034604428 sameAs 3034604428 @default.
- W3034604428 citedByCount "0" @default.
- W3034604428 crossrefType "journal-article" @default.
- W3034604428 hasAuthorship W3034604428A5005761802 @default.
- W3034604428 hasAuthorship W3034604428A5033578129 @default.
- W3034604428 hasAuthorship W3034604428A5033744085 @default.
- W3034604428 hasAuthorship W3034604428A5075297295 @default.
- W3034604428 hasAuthorship W3034604428A5082852691 @default.
- W3034604428 hasBestOaLocation W30346044281 @default.
- W3034604428 hasConcept C121332964 @default.
- W3034604428 hasConcept C142362112 @default.
- W3034604428 hasConcept C15708023 @default.
- W3034604428 hasConcept C2993082939 @default.
- W3034604428 hasConcept C31903555 @default.
- W3034604428 hasConcept C33923547 @default.
- W3034604428 hasConcept C86803240 @default.
- W3034604428 hasConceptScore W3034604428C121332964 @default.
- W3034604428 hasConceptScore W3034604428C142362112 @default.
- W3034604428 hasConceptScore W3034604428C15708023 @default.
- W3034604428 hasConceptScore W3034604428C2993082939 @default.
- W3034604428 hasConceptScore W3034604428C31903555 @default.
- W3034604428 hasConceptScore W3034604428C33923547 @default.
- W3034604428 hasConceptScore W3034604428C86803240 @default.
- W3034604428 hasIssue "22" @default.
- W3034604428 hasLocation W30346044281 @default.
- W3034604428 hasLocation W30346044282 @default.
- W3034604428 hasLocation W30346044283 @default.
- W3034604428 hasOpenAccess W3034604428 @default.
- W3034604428 hasPrimaryLocation W30346044281 @default.
- W3034604428 hasRelatedWork W2045484946 @default.
- W3034604428 hasRelatedWork W2181608287 @default.
- W3034604428 hasRelatedWork W2740647293 @default.
- W3034604428 hasRelatedWork W2742816064 @default.
- W3034604428 hasRelatedWork W2801163325 @default.
- W3034604428 hasRelatedWork W2907507597 @default.
- W3034604428 hasRelatedWork W2997727571 @default.
- W3034604428 hasRelatedWork W3048476353 @default.
- W3034604428 hasRelatedWork W3185080412 @default.
- W3034604428 hasRelatedWork W4297493163 @default.
- W3034604428 isParatext "false" @default.
- W3034604428 isRetracted "false" @default.
- W3034604428 magId "3034604428" @default.
- W3034604428 workType "article" @default.