<?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>S2664-09022024000200424</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v8i23.275</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación nutricional de snacks extruidos a base de tres variedades de quinua andina peruana]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutritional evaluation of extruded snacks based on three varieties of Peruvian Andean quinoa]]></article-title>
<article-title xml:lang="pt"><![CDATA[Avaliação nutricional de snacks extrusados à base de três variedades de quinoa andina peruana]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado Laime]]></surname>
<given-names><![CDATA[María Del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Huaraca Aparco]]></surname>
<given-names><![CDATA[Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tapia Tadeo]]></surname>
<given-names><![CDATA[Fidelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cahuana Lipa]]></surname>
<given-names><![CDATA[Rocio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Anchari Oblitas]]></surname>
<given-names><![CDATA[Yuliza Francesca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sota Cano]]></surname>
<given-names><![CDATA[Angela Fiorella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Andahuaylas  ]]></institution>
<addr-line><![CDATA[Andahuaylas ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Apurímac  ]]></institution>
<addr-line><![CDATA[Apurímac ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2024</year>
</pub-date>
<volume>8</volume>
<numero>23</numero>
<fpage>424</fpage>
<lpage>438</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022024000200424&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022024000200424&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022024000200424&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los alimentos extruidos a base de cereales andinos contribuyen a satisfacer los requerimientos de nutrientes, proteínas y aminoácidos, acorde a los estándares de la FAO y poseen propiedades funcionales que contribuyen a la salud, aceptación y bienestar de los consumidores. El presente estudio evaluó las propiedades nutricionales y termales de snacks extruidos a base de brotes de quinua de tres variedades andinas del Perú, Junín blanco, Ccollana negra y Pasankalla. La investigación se desarrolló bajo un diseño descriptivo. La extrusión presentó un evento endotérmico con una variación media de la temperatura de descomposición de 154ºC y una entalpía endotérmica de 2.789 &#8710;H(J/g). Los resultados mostraron que los extruidos tenían un perfil proteico equilibrado y bajo contenido de grasa, la tasa de expansión se redujo en snacks extruidos con altos niveles de digestibilidad proteica, altos contenidos nutricionales y disponibilidad de nutrientes, como los aminoácidos esenciales, que pueden desempeñar un papel fundamental en la reducción de la desnutrición crónica en la región andina. Sensorialmente la muestra extruida con Pasankalla presentó las mejores puntuaciones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Extruded foods based on Andean cereals contribute to satisfying the requirements of nutrients, proteins and amino acids, according to FAO standards and have functional properties that contribute to the health, acceptance and well-being of consumers. The present study evaluated the nutritional and thermal properties of extruded snacks based on quinoa sprouts from three Andean varieties from Peru, Junín blanco, Ccollana negra and Pasankalla. The research was developed under a descriptive design. The extrusion presented an endothermic event with an average variation in the decomposition temperature of 154ºC and an endothermic enthalpy of 2,789 &#8710;H(J/g). The results showed that the extrudates had a balanced protein profile and low fat content, the expansion rate was reduced in extruded snacks with high levels of protein digestibility, high nutritional contents and availability of nutrients, such as essential amino acids, which can play a fundamental role in reducing chronic malnutrition in the Andean region. Sensorily, the sample extruded with Pasankalla presented the best scores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Os alimentos extrusados à base de cereais andinos contribuem para satisfazer as exigências de nutrientes, proteínas e aminoácidos, segundo as normas da FAO e possuem propriedades funcionais que contribuem para a saúde, aceitação e bem-estar dos consumidores. O presente estudo avaliou as propriedades nutricionais e térmicas de salgadinhos extrusados à base de brotos de quinoa de três variedades andinas do Peru, Junín blanco, Ccollana negra e Pasankalla. A pesquisa foi desenvolvida sob um desenho descritivo. A extrusão apresentou um evento endotérmico com variação média na temperatura de decomposição de 154ºC e entalpia endotérmica de 2.789 &#8710;H(J/g). Os resultados mostraram que os extrusados apresentaram perfil proteico equilibrado e baixo teor de gordura, a taxa de expansão foi reduzida em snacks extrusados com altos níveis de digestibilidade proteica, alto conteúdo nutricional e disponibilidade de nutrientes, como aminoácidos essenciais, que podem desempenhar um papel fundamental papel na redução da desnutrição crônica na região andina. Sensorialmente, a amostra extrusada com Pasankalla apresentou os melhores escores.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Extruido]]></kwd>
<kwd lng="es"><![CDATA[Formulación alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Germinado]]></kwd>
<kwd lng="es"><![CDATA[Quinua]]></kwd>
<kwd lng="en"><![CDATA[Extruded]]></kwd>
<kwd lng="en"><![CDATA[Food formulation]]></kwd>
<kwd lng="en"><![CDATA[Sprouted]]></kwd>
<kwd lng="en"><![CDATA[Quinoa]]></kwd>
<kwd lng="pt"><![CDATA[Extrusado]]></kwd>
<kwd lng="pt"><![CDATA[Formulação de alimentos]]></kwd>
<kwd lng="pt"><![CDATA[Brotou]]></kwd>
<kwd lng="pt"><![CDATA[Quinoa]]></kwd>
</kwd-group>
</article-meta>
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