<?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>0120-0135</journal-id>
<journal-title><![CDATA[Revista de Ciencias Agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Cienc. Agr.]]></abbrev-journal-title>
<issn>0120-0135</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Nariño]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-01352020000200040</article-id>
<article-id pub-id-type="doi">10.22267/rcia.203702.136</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades fisicoquímicas y aceptabilidad de tres mezclas alimenticias a base de harinas extruidas de haba, quinua y maíz]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velásquez-Barreto]]></surname>
<given-names><![CDATA[Frank F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramirez-Tixe]]></surname>
<given-names><![CDATA[Edson E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-Irrazabal]]></surname>
<given-names><![CDATA[Mariana D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar-Silvestre]]></surname>
<given-names><![CDATA[Elias]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de Chota  ]]></institution>
<addr-line><![CDATA[Chota-Cajamarca ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de Chota  ]]></institution>
<addr-line><![CDATA[Chota-Cajamarca ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Huancavelica  ]]></institution>
<addr-line><![CDATA[Acobamba-Huancavelica ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Huancavelica  ]]></institution>
<addr-line><![CDATA[Acobamba-Huancavelica ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>2</numero>
<fpage>40</fpage>
<lpage>48</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-01352020000200040&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-01352020000200040&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-01352020000200040&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains&#8217; nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from Choclococha, Acobamba, Huancavelica, Peru, and extruded at 95°C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor and flavor, and the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los granos andinos se encuentran ampliamente distribuidos en las zonas altas de la cordillera de los andes y pueden ayudar a enfrentar la desnutrición debido a su alto contenido de proteínas y a su balance de aminoácidos. Actualmente, el consumo de estos granos ha cambiado y se ha incrementado el uso en forma de mezclas alimenticias instantáneas. Sin embargo, un buen diseño y formulación son necesarios con el fin de mantener su valor nutricional y características sensoriales de los granos andinos. En este estudio, se evaluó las propiedades fisicoquímicas aceptabilidad de tres formulaciones alimenticias a base de harinas extruidas de maíz (Zea mays L.), haba (Vicia faba L.) y quinua (Chenopodium quinoa Willd). Los granos fueron recolectados del centro poblado de Choclococha, Acobamba, Huancavelica, Perú y fueron extruidas a 95°C. Posteriormente, tres formulaciones fueron preparadas. La mejor formulación (30% de harina de haba, 58% de harina de quinua y 12% de harina de maíz) presentó un contenido de proteínas de 18,64%; grasa de 4,87%; humedad de 8,4%; cenizas de 2,99%; carbohidratos de 62,44%. Esta formulación con el más alto contenido en quinua mostró la mayor aceptabilidad en relación al color, olor y sabor, además un alto contenido de proteína y digestibilidad (72,6%). El análisis térmico y la prueba pasting indicaron que la formulación con la mayor aceptabilidad no mostró la presencia de almidón nativo, así mismo, las proteínas de esta formulación fueron desnaturalizadas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chenopodium]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[Andean foods]]></kwd>
<kwd lng="en"><![CDATA[instant foods]]></kwd>
<kwd lng="en"><![CDATA[food formulations.]]></kwd>
<kwd lng="es"><![CDATA[Chenopodium]]></kwd>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[alimentos andinos]]></kwd>
<kwd lng="es"><![CDATA[comidas instantáneas]]></kwd>
<kwd lng="es"><![CDATA[formulaciones alimenticias.]]></kwd>
</kwd-group>
</article-meta>
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