<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2409-1618</journal-id>
<journal-title><![CDATA[Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales]]></journal-title>
<abbrev-journal-title><![CDATA[RIIARn]]></abbrev-journal-title>
<issn>2409-1618</issn>
<publisher>
<publisher-name><![CDATA[Universidad Mayor de San Andrés:Facultad de Agronomía ]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2409-16182025000200007</article-id>
<article-id pub-id-type="doi">10.53287/fqqq4320wv13x</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Desarrollo y optimización de un snack extruido funcional a base de maca (Lepidium meyenii Walp.), lúcuma (Pouteria lucuma (Ruiz &amp; Pav.) Kuntze) y espirulina (Arthrospira maxima Setchell &amp; Gardner)]]></article-title>
<article-title xml:lang="en"><![CDATA[Development and optimization of a functional extruded snack based on maca (Lepidium meyenii Walp.), lucuma (Pouteria lucuma (Ruiz &amp; Pav.) Kuntze), and Spirulina (Arthrospira maxima Setchell &amp; Gardner)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Julca Marcelo]]></surname>
<given-names><![CDATA[Edson Hilmer]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cañari Marticorena]]></surname>
<given-names><![CDATA[Hugo Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Inga Peña]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carhuallanqui Avila]]></surname>
<given-names><![CDATA[Shalin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Contreras Aylas]]></surname>
<given-names><![CDATA[Natali Heidi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Colachagua Calderón]]></surname>
<given-names><![CDATA[Deysi Alina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rivas Quinto]]></surname>
<given-names><![CDATA[Aixa Xiomara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,edsonjm@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,hcaniari@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af3">
<institution><![CDATA[,ringa@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af4">
<institution><![CDATA[,scarhuallanqui@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af5">
<institution><![CDATA[,ncontreras@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af6">
<institution><![CDATA[,dcolachagua@unaat.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af7">
<institution><![CDATA[,e_2020101449j@uncp.edu.pe  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>2</numero>
<fpage>7</fpage>
<lpage>23</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2409-16182025000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2409-16182025000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2409-16182025000200007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Ante el aumento en la demanda de productos nutritivos y beneficiosos, esta investigación elaboró y perfeccionó un aperitivo extruido con maca (Lepidium meyenii Walp.), lúcuma (Pouteria lucuma (Ruiz &amp; Pav.) Kuntze) y espirulina (Arthrospira maxima Setchell &amp; Gardner). Para lograrlo, se utilizó un modelado de formulaciones mediante el programa Design Expert v.13, analizando diferentes combinaciones de componentes a través de evaluaciones fisicoquímicas y test organolépticos con un grupo de catadores. Se examinaron parámetros como poder antioxidante, niveles de polifenoles, color, olor, sabor, textura y apariencia general. Los datos revelaron que la espirulina incrementó notablemente el aporte proteico (10.23%) y la actividad antioxidante (102.38 µmol ET g-1), aunque en dosis altas impactó en el color y el olor. El polvo de maca aportó a los niveles de proteínas y polifenoles (37.92 mg AGE[100g]-1), mientras que la lúcuma potenció la percepción sensorial al realzar el sabor y la textura. La fórmula mejorada mostró una elevada aprobación global (3.82 en escala hedónica de cinco puntos calificándola como me gusta), lo que evidencia la factibilidad de crear un snack funcional con componentes naturales con elevado aporte nutricional y óptima percepción organoléptica. Estos descubrimientos respaldan la viabilidad de los ingredientes altoandinos y microalgáceos en el diseño de alimentos innovadores y sanos, con proyecciones alentadoras para el sector de alimentos enriquecidos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In response to the growing demand for nutritious and health-promoting products, this study developed and optimized an extruded snack made with maca (Lepidium meyenii Walp.), lucuma (Pouteria lucuma (Ruiz &amp; Pav.) Kuntze), and spirulina (Arthrospira maxima Setchell &amp; Gardner). To achieve this, formulation modeling was carried out using Design Expert v.13 software, analyzing various component combinations through physicochemical assessments and organoleptic tests with a sensory panel. Parameters such as antioxidant capacity, polyphenol content, color, odor, taste, texture, and overall appearance were evaluated. The results showed that spirulina significantly increased protein content (10.23%) and antioxidant activity (102.38 µmol TE g-1), although at higher concentrations it negatively affected color and odor. Maca powder contributed to protein and polyphenol levels (37.92 mg GAE[100g] -1), while lucuma enhanced sensory perception by improving taste and texture. The optimized formula received a high overall acceptability score (3.82 on a five point hedonic scale, corresponding to "I like it"), demonstrating the feasibility of producing a functional snack with natural ingredients that offer both high nutritional value and favorable sensory qualities. These findings support the potential of high-Andean and microalgal ingredients in the development of innovative, health-oriented food products, with promising implications for the fortified food sector.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[snack extruido]]></kwd>
<kwd lng="es"><![CDATA[maca]]></kwd>
<kwd lng="es"><![CDATA[lúcuma]]></kwd>
<kwd lng="es"><![CDATA[espirulina]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="en"><![CDATA[extruded snack]]></kwd>
<kwd lng="en"><![CDATA[maca]]></kwd>
<kwd lng="en"><![CDATA[lucuma]]></kwd>
<kwd lng="en"><![CDATA[spirulina]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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