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, Ana Mercado Del pino, José Cáceres

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva


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.
Idioma originalEspañol
Título de la publicación alojadaProceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
EstadoPublicada - 1 ene. 2020

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