PHYSICAL AND CHEMICAL PROPERTIES OF GELATIN ENRICHESERLA WITH SHELL AND SAMBO SEEDS.

Abstract

The products made with Andean raw materials are desired by many people much more so when residues such as lupine shell and sambo seed are used. Their nutritional properties are very high. It becomes necessary to define a process scheme to integrate these elements. For this, a gelatin was elaborated in adequate proportions following a process. Then, through physicochemical analysis  pH, protein, total ashes, humidity were determined, as well as microbiological analysis seeking to guarantee safety, quality and greater nutritional value while maintaining other desirable characteristics in similar products. All the characteristic parameters determined from the gelatin fit into the ranges established in the standard to be considered as a safe product and suitable for consumption. A product is then proposed as an alternative for not only economic development, but also the use of materials considered as waste that can be a nutritional contribution to humans and not a polluting element.