<?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>0123-4226</journal-id>
<journal-title><![CDATA[Revista U.D.C.A Actualidad & Divulgación Científica]]></journal-title>
<abbrev-journal-title><![CDATA[rev.udcaactual.divulg.cient.]]></abbrev-journal-title>
<issn>0123-4226</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Aplicadas y Ambientales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-42262022000100013</article-id>
<article-id pub-id-type="doi">10.31910/rudca.v25.n1.2022.1844</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Prototipo de alimento deshidratado con base en harina de auyama enriquecido con fuentes proteicas no convencionales]]></article-title>
<article-title xml:lang="en"><![CDATA[Prototype of dehydrated food based on butternut squash flour enriched with non-conventional protein sources]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valdés-Restrepo]]></surname>
<given-names><![CDATA[Magda Piedad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Londoño-Hernández]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Grisales]]></surname>
<given-names><![CDATA[Sanín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guevara-Guerrero]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia  ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia  ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia  ]]></institution>
<addr-line><![CDATA[Palmira Valle del Cauca]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-42262022000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-42262022000100013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-42262022000100013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Debido al contenido de macronutrientes, micronutrientes y antioxidantes, la ingesta de hortalizas y de legumbres en la dieta puede reducir el riesgo de enfermedades, por tanto, el objetivo de esta investigación fue desarrollar un prototipo de alimento deshidratado con base en harina de auyama (Cucurbita moschata Duchense), enriquecido con fuentes proteicas, provenientes de granos. Se establecieron seis tratamientos empleando nueve materias primas, variando el porcentaje de cada una de ellas, donde la mayor proporción correspondió a la harina de auyama, se realizó un análisis bromatológico para cada materia prima y tratamiento. Posteriormente, se adelantó el análisis de carotenos totales, carbohidratos y calorías; para las variables materia seca (MS), cenizas, grasa, proteína cruda (PC), fibra detergente ácida (FDA) y fibra detergente neutra (FDN), se empleó un análisis de varianza y para la prueba sensorial, se aplicó la prueba Friedman, con 60 jueces. Al emplear los factores de conversión Atwater, los resultados indicaron que los materiales seleccionados para formular un prototipo de alimento deshidratado presentan bajo contenido de fibra detergente neutra (FDN) y fibra detergente ácida (FDA). La prueba de Friedman estableció que el mejor tratamiento para los 60 evaluadores fue el 6 seguido del 1, con la inclusión de harina de auyama del 15 y 20 %, respectivamente. Se concluye que, a partir de la inclusión de harina de hortaliza y de leguminosas es posible obtener un producto deshidratado con alto contenido de macronutrientes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Análisis bromatológico]]></kwd>
<kwd lng="es"><![CDATA[Alimento enriquecido]]></kwd>
<kwd lng="es"><![CDATA[Análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[proteína vegetal]]></kwd>
<kwd lng="es"><![CDATA[Zapallo]]></kwd>
<kwd lng="en"><![CDATA[Bromatological analysis]]></kwd>
<kwd lng="en"><![CDATA[enrich food]]></kwd>
<kwd lng="en"><![CDATA[Sensorial analysis]]></kwd>
<kwd lng="en"><![CDATA[Vegetable protein]]></kwd>
<kwd lng="en"><![CDATA[Butternut squash]]></kwd>
</kwd-group>
</article-meta>
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