Examinando por Materia "Sistema Alimentario Sostenible"

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    Formulation, nutritional, microbiological composition and sensory analysis of a vegan burger in the year 2023
    (Universidad Privada Norbert Wiener, 2024-02-14) Vásquez Ramírez, Glen Scott; Espinoza Rado, Erika Paola
    In this research work, the analytical method of quantitative approach, basic type, and experimental design was applied. To determine the formulation, the model and process of Capatinta and Cardenas (1) were used. To determine the nutritional and microbiological composition, the formulated product was subjected to laboratory tests, where a sample of 1kg of hamburger was analyzed, which was divided into: 1/2kg for the evaluation of the nutritional composition and 1/2kg for the evaluation of the microbiological composition. A total of 100 25 g hamburger portions were prepared. each one, the same ones that were the sample to carry out the hedonic test on 100 students from the Norbert Wiener University; The data obtained were processed in the SPSS software using descriptive statistics, where four aspects were evaluated: color, smell, flavor and texture with the hedonic test technique of Lawless and Heymann (3). concluding that the final product fulfills two purposes, the first is to be a healthy food option for human consumption; and, the second is to contribute to caring for the planet by reusing food waste.