Utilización de Plukenetia volubilis (sacha inchi) para Mejorar los Componentes Nutricionales de la Hamburguesa.

Abstract

It was assessed three levels of Plukenetia volubilis (SI) 10.15% and 20%, in relationship of pork fat weight conventionally used to improve the nutritional quality of the common hamburger, compared to a control group. The experimental units were 10 formed by hamburgers with a weight of 100 g. each and a total of 120. It was analyzed in a completely randomized design with three replications. The research was conducted in the Amazon State University. For the protein in different types of cooked hamburger, significant differences (P <0.01) was determined. A higher average of 20.86%, for burgers with 10% chocolate (SI) was identified. The burgers with 15 and 20% (SI) had no significance to each other, with 20.31 and 20.42% respectively, but there are differences with the control group hamburgers in 18.57%. In the hamburger fat content analysis, the more paste (SI) is used, the lower the fat content is presented, showing significant differences (P <0.01) among all treatments. The burger with 10% addition of (SI) obtained values of omega 3 in 16.82%, 21.97% in omega 6 and 34.88% in omega 9, which is reflected by the values of (SI) thus improving the nutritional components of the burger. Sensory analysis showed statistical differences (P <0.01), according to Kruskal Wallis with a median of 4 (like a little) for the control treatments, 10 and 15% (SI) and the lowest median 3 (Neither like nor dislike) to 20% (SI) It was observed that the microbiological results are within the limits allowed by the standard maximum INEN. As conclusion, the highest rate of benefit / cost occurred in the burgers belonging to treatment 10% of Plukenetia volubilis, reporting a rate of 1.25 USD. It indicates that for every dollar spent during the test gives a yield of 0.25 USD is earned.