Utilización de un concentrado de alfalfa en puré de zanahoria blanca y amarrilla como aporte proteico.

Abstract

This research aimed to elaborate a white and yellow carrot puree enriched with different levels of alfalfa concentrate (5, 10 and 15 %) as a protein contribution. It was compared to a control treatment (without alfalfa concentrate). A Completely Randomized Design (CRD) was applied with four replicates per treatment and the size of the experimental unit was 250 grams. The results were analyzed by means of an Analysis of Variance (ADEVA) with separation of means through Tukey (p ˂ 0.05). The organoleptic evaluation was carried out by means of the Ratting Test. Based on the physical-chemical results, it was determined that the use of alfalfa concentrate in the white and yellow carrot puree, except for pH, generated highly significant differences (P ≤ 0.01) between treatments. For pH, the results ranged from 5.15 to 5.25. The microbiological analysis determined the absence of mesophilic aerobes and anaerobes and the absence of molds and yeasts. The sensory analysis in the taste test showed a good acceptance of the product. The addition of alfalfa concentrate in the puree would not affect the organoleptic properties of the product. A price of 1.25 was determined with a profit of 0,25 per every dollar invested. The commercialization of the product is recommended since its acceptance is good and it has a high nutritional value.