Using plukenetia volubilis (sacha inchi) to improve the nutritional components of burger
Keywords:Plukenetia volubilis, Sacha Inchi, Burger, Functional food
(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 Sciences of the Universidad Central del Ecuador. As supplements sensory tests and studies Benefit / Cost performed. The results show the variation of 10% pulp Sacha Inchi as the most recommended for use in industry.
How to Cite
The articles and research published by the UTE University are carried out under the Open Access regime in electronic format. By submitting an article to any of the scientific journals of the UTE University, the author or authors accept these conditions.
The UTE applies the Creative Commons Attribution (CC-BY) license to articles in its scientific journals. Under this open access license, as an author you agree that anyone may reuse your article in whole or in part for any purpose, free of charge, including commercial purposes. Anyone can copy, distribute or reuse the content as long as the author and original source are correctly cited. This facilitates freedom of reuse and also ensures that content can be extracted without barriers for research needs.
This work is licensed under a Creative Commons 3.0 BY EC License.
In addition, the journal Enfoque UTE guarantees and declares that authors always retain all copyrights to the original published works without restrictions [© The Author(s)]. Acknowledgment (BY): Any exploitation of the work is allowed, including a commercial purpose, as well as the creation of derivative works, the distribution of which is also allowed without any restriction.