Resumo

VALDES-RESTREPO, Magda Piedad; LONDONO-HERNANDEZ, Liliana; ORTIZ-GRISALES, Sanín  e  GUEVARA-GUERRERO, Beatriz. Prototype of dehydrated food based on butternut squash flour enriched with non-conventional protein sources. rev.udcaactual.divulg.cient. [online]. 2022, vol.25, n.1, e1844.  Epub 20-Abr-2022. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v25.n1.2022.1844.

Due to the content of macronutrients, micronutrients, and antioxidants, the intake of vegetables and legumes in the diet can reduce the risk of diseases, therefore, the objective of this research was to develop a prototype of dehydrated food based on butternut squash (Cucurbita moschata Duchense) enriched with protein sources from grains. six treatments were established using nine raw materials, varying the percentage of each of them, where the highest proportion corresponded to butternut squash, a bromatological analysis was carried out for each raw material and treatment. Subsequently, the analysis of total carotenoids, carbohydrates, and calories was carried out; for the variables dry matter (DM), ashes, fat, crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), an analysis of variance was used and for the sensory test the Friedman test was performed with 60 judges. When using the Atwater conversion factors, the results indicated that the materials selected to formulate a dehydrated food prototype have a low content of neutral detergent fiber (NDF) and acid detergent fiber (ADF). The Friedman test established that the best treatment for the 60 evaluators was 6 followed by 1, with the inclusion of butternut squash at 15 and 20 %, respectively. It is concluded that, from the inclusion of vegetable and legume flour, it is possible to obtain a dehydrated product with a high content of macronutrients.

Palavras-chave : Bromatological analysis; enrich food; Sensorial analysis; Vegetable protein; Butternut squash.

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