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.

Chumpitaz G.; Garcia W.; Masgo C.; Alvarez-Yanamango E.; Del pino A.M.; Paredes J.C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2020) · DOI: 10.18687/laccei2020.1.1.195

Resumen

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.

Instituciones: Pontificia Universidad Católica del Perú; Universidad Nacional del Callao