DEHYDRATED SOUP BASED ON SQUASH “LOCHE” (Cucurbita moschata Duch.), CAÑIHUA (Chenopodium pallidicaule) AND “BONITO” FISH (Sarda chilensis chilensis), FORTIFIED WITH DHA FROM Schizochytrium sp.

Abstract

The objective of the research was to formulate a dehydrated soup enriched with “loche” squash flour (Cucurbita moschata Duch.), cañihua (Chenopodium pallidicaule) and “bonito” fish (Sarda chilensis chilensis), fortified with DHA from the microalgae Schizochytrium sp. Bonito and vegetable flour were dehydrated at 50°C - 60°C, until obtaining a humidity of 3% and absence of non-enzymatic browning, with which six (6) soups were formulated and evaluated sensorially (appearance, smell and taste) dehydrated by a panel of 30 children, aged 3 to 6 years, using the five-point facial hedonic scale. ANOVA and Tukey tests were applied with a level of statistical significance p<0.05. There was a significant difference in the appearance attribute with F5 (5 g of “bonito” fish and 5 g of “loche” squash). It was concluded that F5 had the best sensory acceptability.