<?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>S2664-09022021000300199</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v5i15.140</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propiedades físico-químicas y digestibilidad in vitro de mezclas alimenticias de cultivos andinos y cereales extruidos]]></article-title>
<article-title xml:lang="en"><![CDATA[Physico-chemical properties and in vitro digestibility of a food mixture of Andean crops and cereals extruded]]></article-title>
<article-title xml:lang="pt"><![CDATA[Propriedades físico-químicas e digestibilidade in vitro de uma mistura alimentícia de cultivos andinos e cereais extrusados]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huanatico-Suárez]]></surname>
<given-names><![CDATA[Elizabeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calla Florez]]></surname>
<given-names><![CDATA[Miriam]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arisaca-Parillo]]></surname>
<given-names><![CDATA[Adaliht Jhony]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zavaleta Huampa]]></surname>
<given-names><![CDATA[Percy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quispe]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quispe Callo]]></surname>
<given-names><![CDATA[Edgar Alcides]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,aff2  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>5</volume>
<numero>15</numero>
<fpage>199</fpage>
<lpage>210</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022021000300199&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022021000300199&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022021000300199&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de la investigación fue formular una mezcla alimenticia a base de quinua, maca, cebada y arroz destinada a adultos mayores de acuerdo a las especificaciones de productos instantáneos. Asimismo, se determinó el efecto de cocción extrusión en las propiedades físico-químicas y digestibilidad in vitro de las mezclas seleccionadas. Para obtener la mejor formulación se utilizó el score de aminoácidos obteniendo 25 mezclas y que evaluadas por su calidad proteica, se tomaron 03 muestras, sometiéndose a un proceso de cocción por extrusión con una temperatura entre 140 y 165 °C y una humedad inicial entre 10 y 15 %, obteniéndose productos extruidos con un índice de gelatinización entre 94.34 a 95.87 %, 0.98 a 1.15 a meq/kg para el índice de peróxidos, valor proteico entre 7.4 y 10.33 %, y entre 1.54 y 1.73 % de fibra. La digestibilidad in vitro presentó valores entre 67.0 y 86.00. Se concluye que la mezcla óptima de acuerdo a los parámetros evaluados es la mezcla 3 compuesta por 30 % de maca, 25 % quinua, 35 % cebada y 10 % de arroz con un índice de gelatinización de 95.87 %, índice de peróxidos 0.98 meq/kg, Digestibilidad in vitro de 86 %, proteína 7.4%, fibra 1.54 %, grasa 2.5 %, las propiedades físico-químicas fueron influenciadas por la humedad inicial (10 y 15 %) y temperatura (160 - 165 °C), en cuanto al análisis microbiológico de la mezcla seleccionada están dentro de los límites establecidos por la normativa vigente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of the research was to formulate a food mixture based on quinoa, maca, barley and rice for adults according to the specifications of instant products. Likewise, the effect of extrusion cooking on the physicochemical properties and in vitro digestibility of the selected selections was determined. To obtain the best formulation, the amino acid score was used, getting 25 mixtures and, evaluated for their protein quality, 03 samples were taken, undergoing a process of extrusion cooking with a temperature between 140 and 165 °C and an initial humidity between 10 and 15 %, obtaining extruded products with a gelatinization index between 94.34 and 95.87 %, 0.98 to 1.15 a meq/kg for the peroxide index, protein value between 7.4 and 10.33 %, and between 1.54 and 1.73 % of fiber. In vitro digestibility presented values between 67.0 and 86.00. It is concluded that the optimal mixture according to the evaluated parameters is mixture 3 for 30 % maca, 25 % quinoa, 35 % barley and 10% rice with a gelatinization index of 95.87 %, peroxide index 0.98 meq / kg , In vitro digestibility of 86 %, protein 7.4 %, fiber 1.54 %, fat 2.5 %, the physical-chemical properties were influenced by the initial humidity (10 and 15 %) and temperature (160 - 165 °C), regarding the Microbiological analysis of the selected mixture is within the limits established by current regulations.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo da pesquisa foi formular uma mistura alimentar à base de quinoa, maca, cevada e arroz para idosos de acordo com as especificações dos produtos instantâneos. Da mesma forma, foi determinado o efeito do cozimento por extrusão nas propriedades físico-químicas e na digestibilidade in vitro das misturas selecionadas. Para obter a melhor formulação, utilizou-se o escore de aminoácidos, obtendo-se 25 misturas e, avaliadas quanto à qualidade protéica, foram retiradas 03 amostras, submetidas a um processo de cozimento por extrusão com temperatura entre 140 e 165 ° C e umidade inicial entre 10 e 15%, obtendo produtos extrusados com índice de gelatinização entre 94,34 e 95,87%, 0,98 a 1,15 a meq / kg para o índice de peróxidos, valor de proteína entre 7,4 e 10,33% e entre 1,54 e 1,73% de fibra. A digestibilidade in vitro apresentou valores entre 67,0 e 86,00. Conclui-se que a mistura ótima de acordo com os parâmetros avaliados é a mistura 3 composta por 30% de maca, 25% de quinua, 35% de cevada e 10% de arroz com índice de gelatinização de 95,87%, índice de peróxido de 0,98 meq / kg, digestibilidade in vitro de 86%, proteína 7,4%, fibra 1,54%, gordura 2,5%, as propriedades físico-químicas foram influenciadas pela umidade inicial (10 e 15%) e temperatura (160 - 165 ° C), tanto quanto A análise microbiológica de a mistura selecionada está dentro dos limites estabelecidos pela regulamentação em vigor.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Harina]]></kwd>
<kwd lng="es"><![CDATA[Índice de gelatinización]]></kwd>
<kwd lng="es"><![CDATA[Índice de peróxidos]]></kwd>
<kwd lng="es"><![CDATA[Proteínas]]></kwd>
<kwd lng="es"><![CDATA[Score químico]]></kwd>
<kwd lng="en"><![CDATA[Flour]]></kwd>
<kwd lng="en"><![CDATA[Gelatinization index]]></kwd>
<kwd lng="en"><![CDATA[Peroxide index]]></kwd>
<kwd lng="en"><![CDATA[Proteins]]></kwd>
<kwd lng="en"><![CDATA[Chemical score]]></kwd>
<kwd lng="pt"><![CDATA[Farinha]]></kwd>
<kwd lng="pt"><![CDATA[Índice de gelatinização]]></kwd>
<kwd lng="pt"><![CDATA[Índice de peróxidos]]></kwd>
<kwd lng="pt"><![CDATA[Proteínas]]></kwd>
<kwd lng="pt"><![CDATA[Pontuação química]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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