Innovative proposal for a fish and potato-based burger to improve food quality in the town of Ventanilla, Callao-Peru (#1630)

Authors

Huamani-Palomino, Wilmer

Yupanqui-Arias, Maria

Salazar-Sandoval, Fredy

Villalobos-Meneses, Bertha

Pingo-Zapata, Manuel

Torres-Quiroz, Almintor

Rua-Pomahuacre, Silvia

Abstract

This research addresses the problems that currently affect consumers both nationally and globally, placing the food quality in the products we consume under study. From the experience developed, the innovative proposal of a food product based on ingredients of high nutritional value is shown, such as: bonito fish pulp "Sarda chiliensis chiliensis" and cooked canchán potato pulp "Solanum Tuberosum L." Proposing the realization of the design and production systems for the preparation of the hamburger based on these foods. Using for this, innovation and technological transfer, under an experimental approach in order to find the appropriate hamburger formulation. Analyzing three composition samples and using the Normality Test and Anova to determine the validation of our hypothesis. Obtaining the validity of the best formulation based on bonito fish pulp "Sarda chiliensis chiliensis" and cooked canchán potato pulp "Solanum Tuberosum L.", as sample II and III; This will lead to an improvement in eating habits in the lowincome population of the Ventanilla-Callao district.