Formulación de una colada empleando harina de sacha inchi (Plukenetia volubilis L.) proveniente del proceso de obtención de aceite

Formulación de una colada empleando harina de sacha inchi (Plukenetia volubilis L.) proveniente del proceso de obtención de aceite

Antecedentes: la extracción en frío de aceite de sacha inchi presenta bajo rendimiento, lo que genera aproximadamente un 60 % de torta residual, un contenido variado de grasa y un valor elevado de proteína. Objetivo: evaluar formulaciones de colada elaborados con harina de sacha inchi producida a pa...

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Bibliographic Details
Main Authors:	Diana Vásquez Osorio, Gustavo A. Hincapié Llanos, Mónica Cardona, Diana Isabel Jaramillo, Lina Vélez Acosta
Format:	Article
Language:	Spanish
Published:	Universidad de Antioquía 2017-12-01
Series:	Perspectivas en Nutrición Humana
Subjects:	procesamiento de alimentos calidad de los alimentos sacha inchi harina proteína
Online Access:	http://aprendeenlinea.udea.edu.co/revistas/index.php/nutricion/article/view/328012

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