<?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>2664-0902</journal-id>
<journal-title><![CDATA[Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Inv. Cs. Agro. y Vet.]]></abbrev-journal-title>
<issn>2664-0902</issn>
<publisher>
<publisher-name><![CDATA[CET-BOLIVIA]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2664-09022022000100020</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v6i16.147</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formulación de pasta para celiacos con harina pregelatinizada de Chenopodium quinoa Willd y Oryza sativa]]></article-title>
<article-title xml:lang="en"><![CDATA[Pasta formulation for celiacs with pregelatinized flour of Chenopodium quinoa Willd and Oryza sativa]]></article-title>
<article-title xml:lang="pt"><![CDATA[Formulação de massa para celíacos com farinha pré-gelatinizada de Chenopodium quinoa Willd e Oryza sativa]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huayhua]]></surname>
<given-names><![CDATA[Lissete Lourdes Aguirre]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Areche]]></surname>
<given-names><![CDATA[Franklin Ore]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yapias]]></surname>
<given-names><![CDATA[Rafael Julian Malpartida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Alfonso Ruiz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Huancavelica  ]]></institution>
<addr-line><![CDATA[Huancavelica ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma Altoandina de Tarma  ]]></institution>
<addr-line><![CDATA[Tarma ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>6</volume>
<numero>16</numero>
<fpage>20</fpage>
<lpage>32</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022022000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022022000100020&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022022000100020&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo del estudio fue obtener la formulación aceptable, realizar análisis químico proximal, microbiológico y reológico de la pasta elaborada de harina pregelatinizada de quinua (Chenopodium quinoa Will) y arroz (Oryza sativa). Para la formulación se utilizó harina pregelatinizada de quinua y arroz, para lo cual se realizó 3 formulaciones: Q/A1 (50:50), Q/A2 (60:40) y Q/A3 (70:30), en cada formulación se agregó el 40% de agua a razón del peso de las harinas; la evaluación sensorial se realizó con un panel entrenado de 20 panelistas, se ejecutó un test de valoración del 1 al 5, resultando con mayor aceptabilidad la formulación Q/A2 (60:40) a la cual se determinó las características químico proximal y microbiológicos. El análisis químico proximal mostró los siguientes resultados: carbohidratos 74,8%, energía total 350,9%, humedad 11,9%, proteínas 10,9%, cenizas totales 1,5%, grasas 0,9%, y acidez 0,08%; en el análisis microbiológico de la pasta aceptada se obtuvo lo siguiente: Aerobios mesófilos viables 74,8 UFC/g, Coliformes totales 350,9 NMP/g, estos resultados se encuentran dentro del límite permisible, lo cual indica que es apto para el consumo humano, de acuerdo a la NTS N° 071-MINSA/DIGESA-V.01. En conclusión, la propiedad nutricional de la pasta de harina pregelatinizada de quinua y arroz es similar al de las pastas comerciales, mientras que el contenido de grasa es inferior en relación a las pastas comerciales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The objective of the study was to obtain the acceptable formulation, perform proximal chemical, microbiological and rheological analysis of the pasta made from pregelatinized quinoa flour (Chenopodium quinoa Will) and rice (Oryza sativa). For the formulation, pregelatinized quinoa and rice flour was used, for which 3 formulations were made: Q / A1 (50:50), Q / A2 (60:40) and Q / A3 (70:30), in each formulation 40% of water was added at the rate of the weight of the flours; The sensory evaluation was carried out with a trained panel of 20 panelists, an assessment test from 1 to 5 was executed, resulting in the formulation Q / A2 (60:40) with greater acceptability, in which the proximal chemical and microbiological characteristics were determined. The proximal chemical analysis showed the following results: carbohydrates 74.8%, total energy 350.9%, humidity 11.9%, proteins 10.9%, total ash 1.5%, fat 0.9%, and acidity 0, 08%; in the microbiological analysis of the accepted paste, the following was obtained: viable mesophilic aerobes 74.8 CFU / g, total coliforms 350.9 MPN / g, these results are within the permissible limit, which indicates that it is suitable for consumption human, according to the NTS N ° 071-MINSA / DIGESA-V.01. In conclusion, the nutritional property of pregelatinized quinoa and rice flour pasta is similar to that of commercial pasta, while the fat content is lower in relation to commercial pasta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O objetivo do estudo foi obter a formulação aceitável, realizar análises químicas, microbiológicas e reológicas proximais do macarrão feito com farinha de quinua pré-gelatinizada (Chenopodium quinoa Will) e arroz (Oryza sativa). Para a formulação, quinua pré-gelatinizada e farinha de arroz foram utilizadas, para as quais foram feitas 3 formulações: Q / A1 (50:50), Q / A2 (60:40) e Q / A3 (70:30), em cada formulação 40 % de água foi adicionada na proporção do peso das farinhas; A avaliação sensorial foi realizada com uma banca treinada de 20 provadores, foi realizado um teste de avaliação de 1 a 5, resultando na formulação Q / A2 (60:40) com maior aceitabilidade, na qual as características químicas e microbiológicas proximais foram determinado. A análise química proximal mostrou os seguintes resultados: carboidratos 74,8%, energia total 350,9%, umidade 11,9%, proteínas 10,9%, cinzas totais 1,5%, gordura 0,9% e acidez 0,08%; Na análise microbiológica da pasta aceita, foram obtidos: aeróbios mesófilos viáveis 74,8 UFC / g, coliformes totais 350,9 NMP / g, esses resultados estão dentro do limite permitido, o que indica que é adequada para consumo humano, segundo NTS N ° 071-MINSA / DIGESA-V.01. Em conclusão, a propriedade nutricional da massa pré-gelatinizada com quinua e farinha de arroz é semelhante à da massa comercial, enquanto o teor de gordura é inferior em relação à massa comercial.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Celiaco]]></kwd>
<kwd lng="es"><![CDATA[Pasta]]></kwd>
<kwd lng="es"><![CDATA[Aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[Chenopodium quinoa Willd]]></kwd>
<kwd lng="es"><![CDATA[Oryza sativa]]></kwd>
<kwd lng="en"><![CDATA[Celiac]]></kwd>
<kwd lng="en"><![CDATA[Paste]]></kwd>
<kwd lng="en"><![CDATA[Acceptability]]></kwd>
<kwd lng="en"><![CDATA[Chenopodium quinoa Willd]]></kwd>
<kwd lng="en"><![CDATA[Oryza sativa]]></kwd>
<kwd lng="pt"><![CDATA[Celíaco]]></kwd>
<kwd lng="pt"><![CDATA[Macarrão]]></kwd>
<kwd lng="pt"><![CDATA[Aceitabilidade]]></kwd>
<kwd lng="pt"><![CDATA[Chenopodium quinoa Willd]]></kwd>
<kwd lng="pt"><![CDATA[Oryza sativa]]></kwd>
</kwd-group>
</article-meta>
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