Protein-Rich Snack Formulation Guide
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ScribdTranslationsProtein-Rich Snack Formulation Guide
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ScribdTranslationsProblem formulation:
How to determine the appropriate formulation and evaluate its shelf life to produce a snack.
chilled squid with quinoa and maca.
Problem statement:
Due to the alarming rates of malnutrition in Peru. exact figures proteins calories
by year of consumption, malnutrition, and export costs of raw materials
Create a new alternative food rich in protein and fiber.
Encourage the consumption of squid in the region and the country as it is a product that is extracted in
large quantities, but it is little consumed in the national market and is sold more abroad
of the country.
Encouraging the consumption of quinoa and maca amino acids different from pota, as they are
Peruvian products that are rich in nutrients.
Amino acid profile of quinoa and maca.
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fundamental-foods-in-our-diet_583504/
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children under five years old in the year 2018 11370
Justification: what we are going to achieve with the product ...job position
Provide a new alternative of practical and easy-to-prepare food since in the 21st century the
we live in a fast-paced lifestyle
Create a low-cost product but with great nutritional benefits.
Hypothesis:
It is possible to formulate and evaluate the shelf life of a refrigerated snack.
potato stew with quinoa and maca
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objectives, methodology, conclusions
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The study of the preparation of sweet chips from the mantle of squid (Dosidicus gigas),
quinoa flour (Chenopodium quinoa) had the general objective of developing and characterizing the
obtained product. To achieve that objective, they tested 47 mixtures which had
different proportions of quinoa flour and potato starch. The key point for
evaluating these mixtures was the amount of amino acids (chemical computation). At the end of the
of the 47 mixtures, only 4 were selected, with which the proportion was determined.
suitable for making sweet flakes should be 45.41% ground manto of pota
treated, 40.29% potato starch, 5.25% quinoa flour, 8.75% sugar and 0.3%
essence, with these parameters they were already meeting the composition requirements
amino acid specified by NTP-209.260 (2004).
The process they carried out to make the flakes was dehydration at a
temperature of 60°C and an air velocity of 1.5 m/s.
At the end of the preparation of the wafers and subjecting them to both physicochemical tests and
microbiological tests confirm that it is food suitable for human consumption, it is of great
stability for storage and achieving 98.65% protein digestibility,
this value confirms the appropriate nutritional value and it is recommended that it be consumed by
children crossing the school stage. (SALCEDO 2015)
The following research work discusses how a bar was made.
energy based on expanded kiwicha enriched with pota protein concentrate.
They tell us that 6 formulations were used with different concentrations of kiwicha and
protein concentrate from squid, which was subjected to surveys to determine which
it had better sensory acceptability, the formulation with the highest score after the analysis
the statistic was 35% kiwicha and 6% protein concentrate of pota.
Then, this formulation underwent chemical and microbiological tests, the values
reported per serving (30 g) were 112.2 kcal, with a contribution of 5.4 g of protein, 1.9 g
2 g of fat, 2 g of fiber, 18.3 g of carbohydrates, according to the results of the analyses
microbiological levels are below the limits established by the DIGESA regulations, which
they conclude that it is a food suitable for human consumption. (YEN QUE 2016)
The optimization study by mixture design of a snack made from yellow corn grits (zea
corn flour, quinoa flour (chenopodium quinoa) and chickpea flour (cicer arietinum)
obtained through extrusion, aims primarily at optimizing the blend for
to obtain an extrudate that is sensorially accepted, which meets the physical parameters and
optimal nutritional. Ten formulations with different proportions of corn were used,
quinoa flour and chickpea flour, all formulations were subjected to an extruder
of double screw that works with 7 different temperatures, ranging from 30, 40, 50, 60, 70,
90, 110°C at a screw speed of 267 rpm, applying a water flow that ranges from 0
a 5 cc/min.
At the end, all the extrusions were subjected to the respective physical and sensory analyses.
the results showed that formulation 4 (63% corn: 32% quinoa: 5% chickpea) is the one you have
higher nutritional values and better sensory acceptance and according to sensory criteria
In microbiological terms, the product has a shelf life of 27 days. (LAZARO, GENESIS 2017)
Theoretical framework:
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Hydrocolloid: