EventsThe 4th International Electronic Conference on Foods
Event submissions
Published
with-doi10.3390/Foods2023-15039
This submission belongs to the session S7. Food Quality and Safety of the event The 4th International Electronic Conference on Foods
Published date
14 Oct, 2023
Academic Editor
author-avatarMichael Netzel
Citation
Juan D. Rios-Mera, Heiner Guzmán, Alex Y. Llatas, Hubert Arteaga, Erick Saldaña, Fernando Tello, Pijuayo (<em>Bactris gasipaes</em>) pulp and peel flours as partial substitutes of animal fat in burgers: Physicochemical properties, in Proceedings of The 4th International Electronic Conference on Foods, 15 October–30 October 2023, MDPI: Basel, Switzerland, doi: 10.3390/Foods2023-15039
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Pijuayo (Bactris gasipaes) pulp and peel flours as partial substitutes of animal fat in burgers: Physicochemical properties

Heiner Guzmán 1
Alex Y. Llatas 1
Hubert Arteaga 1
Erick Saldaña 2
Fernando Tello 3
Juan D. Rios-Mera 1
1. Instituto de Investigación de Ciencia y Tecnología de Alimentos, Universidad Nacional de Jaén, Jaén, Peru
2. Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua, 18001, Peru
3. Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana. Caserío Zungarococha, San Juan Bautista, Maynas, Peru
Abstract
Keywords
Animal fat
Amazon fruits
Instrumental texture
TBARS