Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea.

Gerald Chumpitaz; Winnie Garcia; Cynthia Masgo; Erick Alvarez-Yanamango; Ana Mercado Del pino; José Cáceres Paredes

doi:10.18687/LACCEI2020.1.1.195

Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea.

Translated title of the contribution: Use of by-products from the oil extraction of Sacha inchi (Plukenetia volubilis L.) and Chestnut (Bertholletia excelsa) in the formulation of an instant nutritional drink.

Gerald Chumpitaz
, Winnie Garcia
, Cynthia Masgo
, Erick Alvarez-Yanamango
, Ana Mercado Del pino
, José Cáceres Paredes

Sección de Ingeniería Industrial

Universidad Nacional del Callao
Pontifical Catholic Univ. of Peru

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

The present study aimed to use sacha inchi and chestnut cakes, obtained as a byproduct of oil extraction, in the formulation of a prototype instant nutritional drink. For this, both cakes were previously subjected to an extrusion process under controlled conditions, to improve the digestibility and solubility of the resulting flours. Subsequently, 04 formulations with different proportions of the extruded flours, cocoa powder and guar gum were developed, and subjected to physicochemical, nutritional and sensory tests to determine the formulation with a high protein value (> 47%), adequate solubility (ISA > 16%) and with good acceptability.

Translated title of the contribution	Use of by-products from the oil extraction of Sacha inchi (Plukenetia volubilis L.) and Chestnut (Bertholletia excelsa) in the formulation of an instant nutritional drink.
Original language	Spanish
Title of host publication	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9789585207141
DOIs	https://doi.org/10.18687/LACCEI2020.1.1.195
State	Published - 2020
Event	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020 - Virtual, Online Duration: 27 Jul 2020 → 31 Jul 2020

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN (Electronic)	2414-6390

Conference

Conference	18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
City	Virtual, Online
Period	27/07/20 → 31/07/20

Access to Document

10.18687/LACCEI2020.1.1.195

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Chumpitaz, G., Garcia, W., Masgo, C., Alvarez-Yanamango, E., Del pino, A. M., & Paredes, J. C. (2020). Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea. In 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2020.1.1.195

Chumpitaz, Gerald ; Garcia, Winnie ; Masgo, Cynthia et al. / Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea. 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. Latin American and Caribbean Consortium of Engineering Institutions, 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Aprovechamiento de subproductos de la extracci{\'o}n de aceite de Sacha inchi (Plukenetia volubilis L.) y Casta{\~n}a (Bertholletia excelsa) en la formulaci{\'o}n de una bebida nutricional instant{\'a}nea.",

abstract = "The present study aimed to use sacha inchi and chestnut cakes, obtained as a byproduct of oil extraction, in the formulation of a prototype instant nutritional drink. For this, both cakes were previously subjected to an extrusion process under controlled conditions, to improve the digestibility and solubility of the resulting flours. Subsequently, 04 formulations with different proportions of the extruded flours, cocoa powder and guar gum were developed, and subjected to physicochemical, nutritional and sensory tests to determine the formulation with a high protein value (> 47\%), adequate solubility (ISA > 16\%) and with good acceptability.",

keywords = "Bertholletia excelsa, Extruded flours, Nutritional drink, Plukenetia volubilis L",

author = "Gerald Chumpitaz and Winnie Garcia and Cynthia Masgo and Erick Alvarez-Yanamango and \{Del pino\}, \{Ana Mercado\} and Paredes, \{Jos{\'e} C{\'a}ceres\}",

note = "Publisher Copyright: {\textcopyright} 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: {"}Engineering, Integration, and Alliances for a Sustainable Development{"} {"}Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy{"}, LACCEI 2020 ; Conference date: 27-07-2020 Through 31-07-2020",

year = "2020",

doi = "10.18687/LACCEI2020.1.1.195",

language = "Espa{\~n}ol",

series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

publisher = "Latin American and Caribbean Consortium of Engineering Institutions",

booktitle = "18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Chumpitaz, G, Garcia, W, Masgo, C, Alvarez-Yanamango, E, Del pino, AM & Paredes, JC 2020, Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea. in 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, Latin American and Caribbean Consortium of Engineering Institutions, 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020, Virtual, Online, 27/07/20. https://doi.org/10.18687/LACCEI2020.1.1.195

Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea. / Chumpitaz, Gerald; Garcia, Winnie; Masgo, Cynthia et al.
18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. Latin American and Caribbean Consortium of Engineering Institutions, 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea.

AU - Chumpitaz, Gerald

AU - Garcia, Winnie

AU - Masgo, Cynthia

AU - Alvarez-Yanamango, Erick

AU - Del pino, Ana Mercado

AU - Paredes, José Cáceres

PY - 2020

Y1 - 2020

N2 - The present study aimed to use sacha inchi and chestnut cakes, obtained as a byproduct of oil extraction, in the formulation of a prototype instant nutritional drink. For this, both cakes were previously subjected to an extrusion process under controlled conditions, to improve the digestibility and solubility of the resulting flours. Subsequently, 04 formulations with different proportions of the extruded flours, cocoa powder and guar gum were developed, and subjected to physicochemical, nutritional and sensory tests to determine the formulation with a high protein value (> 47%), adequate solubility (ISA > 16%) and with good acceptability.

AB - The present study aimed to use sacha inchi and chestnut cakes, obtained as a byproduct of oil extraction, in the formulation of a prototype instant nutritional drink. For this, both cakes were previously subjected to an extrusion process under controlled conditions, to improve the digestibility and solubility of the resulting flours. Subsequently, 04 formulations with different proportions of the extruded flours, cocoa powder and guar gum were developed, and subjected to physicochemical, nutritional and sensory tests to determine the formulation with a high protein value (> 47%), adequate solubility (ISA > 16%) and with good acceptability.

KW - Bertholletia excelsa

KW - Extruded flours

KW - Nutritional drink

KW - Plukenetia volubilis L

UR - https://www.scopus.com/pages/publications/85096790280

U2 - 10.18687/LACCEI2020.1.1.195

DO - 10.18687/LACCEI2020.1.1.195

M3 - Contribución a la conferencia

AN - SCOPUS:85096790280

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020

Y2 - 27 July 2020 through 31 July 2020

ER -

Chumpitaz G, Garcia W, Masgo C, Alvarez-Yanamango E, Del pino AM, Paredes JC. Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea. In 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020. Latin American and Caribbean Consortium of Engineering Institutions. 2020. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2020.1.1.195

Aprovechamiento de subproductos de la extracción de aceite de Sacha inchi (Plukenetia volubilis L.) y Castaña (Bertholletia excelsa) en la formulación de una bebida nutricional instantánea.

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