Journal article Open Access

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

Daniela Baldeón Clavijo; Francisco Velásquez Rodríguez; Jesús Eligio Castellanos Estupiñán


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  <identifier identifierType="URL">https://zenodo.org/record/2630658</identifier>
  <creators>
    <creator>
      <creatorName>Daniela Baldeón Clavijo</creatorName>
      <affiliation>Universidad Estatal Amazónica</affiliation>
    </creator>
    <creator>
      <creatorName>Francisco Velásquez Rodríguez</creatorName>
      <affiliation>Universidad Estatal Amazónica</affiliation>
    </creator>
    <creator>
      <creatorName>Jesús Eligio Castellanos Estupiñán</creatorName>
      <affiliation>Universidad Estatal Amazónica</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Using plukenetia volubilis (sacha inchi) to improve the nutritional components of burger</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2015</publicationYear>
  <subjects>
    <subject>Plukenetia volubilis, Sacha Inchi, Burger, Functional food</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2015-06-18</date>
  </dates>
  <language>en</language>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/2630658</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.29019/enfoqueute.v6n2.60</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Abstract&lt;/p&gt;

&lt;p&gt;(Received: 2015/03/18 - Accepted: 2015/05/27)&lt;/p&gt;

&lt;p&gt;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 Amaz&amp;oacute;nica and bromatol&amp;oacute;gics 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.&lt;/p&gt;</description>
    <description descriptionType="Other">http://ingenieria.ute.edu.ec/enfoqueute/index.php/revista/article/view/60</description>
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