Jhony Pardavé Livia,Orestes Cachay Boza, Augusto Ángel Castro Retes
DOI: 10.59427/rcli/2025/v25cs.147-156
The objective of the research was to develop a hamburger formulation based on bonito fish and tarwi using the mix design methodology. For this, 3 formulations were developed considering as input variables the priority ingredients of a hamburger such as fish pulp, tarwi flour and cooked tarwi grains; and as response variables the nutritional value, texture and acceptability. The model used is of extreme vertices without central or axial points with the 3 priority ingredients with a mixture of 0 to 1 that add up to 100\% at the end between the 3 ingredients with a percentage of 95\% confidence. In response to the analysis, it can be observed that the formula 1 mixture with a percentage of 60\% fish pulp, 35\% tarwi flour and 5\% tarwi pulp gives us a better texture with an approximate value of 715. Analyzing the nutritional value according to the proportions They provide a high nutritional value in protein nutrients with an approximate value of 23.56 per 100 g portion, in the same way phosphorus with an approximate value of 249.86 per 100 g portion, this nutritional value covers 50\% of the daily requirements. After that, using a trained panel made up of 6 judges, the texture of the hamburgers was evaluated, resulting in treatment 1 with the formulation of 65\% fish pulp 35\% tarwi flour.
Pags 147-156
