Powdered food supplement formulated from freeze-dried pre-cooked quinoa (Chenopodium quinoa willdenow) and guinea pig meat (Cavia porcellus).

Authors

Castillo-Martínez, Williams Esteward

Símpalo-López, Wilson Daniel

Galarreta-Oliveros, Gracia Isabel

Miñan-Olivos, Guillermo Segundo

Abstract

The objective of this research was to formulate a powdered nutritional supplement based on freeze-dried pre-cooked guinea pig meat (Cavia Porcellus) and quinoa (Chenopodium quinoa willdenow). The research was applied and experimental, using a D-optimal mixture design with 10 formulations. The guinea pig meat and quinoa were precooked for subsequent dehydration by freeze-drying, then mixed at different percentages according to experimental design and added to an instant soup for tasting by 20 panelists. The proximal composition of the guinea pig meat was carried out, which contained 17.10% protein and a low fat content (8.48%), likewise, the quinoa grains had a high protein value (12.91%) and a low fat composition corresponding to 0.53%. Regarding the sensory acceptability of the product, it was established that a formulation of 9.6% freeze-dried guinea pig meat and 90.4% freeze-dried precooked quinoa optimized the responses to the taste and general acceptability of the supplement added to the instant soup. It is concluded that it is possible to elaborate a food supplement powder based on guinea pig meat and freeze-dried precooked quinoa, with good sensory acceptability.