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DEDICATORIA A mi hermano Gustavo por todo su apoyo y esfuerzo en la realizacin de

esta tesis y a Dios por haberme bendecido con un hermano como l. A mis padres por todo
su amor, afecto y por la excelente educacin que me brindaron desde los ms tiernos aos.
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A la Q.F Rosa Oriondo Gates, docente de esta casa de estudios y asesora de esta tesis por todo su
apoyo, dedicacin e infinita paciencia brindndome da a da mucho animo y ganas de seguir
adelante.
A la Ing. en Industrias Alimentarias Fanny Balden del CENAN, por la asesora brindada en
el aspecto tecnolgico para la elaboracin de las papillas.
Al Lic. en Nutricin Rubn Alva del INABIF, por permitirme realizar las pruebas de
aceptabilidad de las papillas en las guarderas de la institucin.
A la Lic. en Nutricin Carmen Villareal, Directora de la E.A.P de Nutricin de esta casa de
estudios por emitir las cartas de presentacin para las entidades en donde ejecut la tesis.
A la Universidad Nacional Agraria La Molina, por todo el apoyo y la asesora brindada en el
aspecto tecnolgico, operativo as como en el muestreo.
A los ingresantes 2000 de la E.A.P de Nutricin, de esta casa de estudios por su
colaboracin en la prueba sensorial para la degustacin de las papillas.
A mis padres, por su infinita paciencia en las incontables horas dedicadas a la seleccin de
los granos.
Al Blg. Rubn Valdivieso, docente de esta casa de estudios por su ayuda en el pesado de las
muestras en la balanza analtica.
A la Blg. Ivonne Bernui, docente de esta casa de estudios por asesorarme con la bsqueda
bibliogrfica y contactarme con las personas involucradas para la realizacin de esta tesis.
A Sr. Severino de la Cruz, bibliotecario de esta casa de estudios, por toda su paciencia y
dedicacin en la bsqueda bibliogrfica.
Al Sr. Francisco Montes (Q.E.P.D y D.D.G), bibliotecario del IIN por la ayuda brindada en
las primeras bsquedas bibliogrficas para la realizacin del protocolo.
Al Ing. Qumico Gabriel Crdenas de Aromas del Per por ilustrarme en el tema de los
aditivos alimentarios y as poder elegir el apropiado.
A la Lic. en Nutricin Isabel Farfn, compaera de promocin y colega de esta casa de
estudios por prestarme gentilmente su balanza digital para la pesada de la materia prima.
A la Lic. en Nutricin Ruth Dextre, colega de la U.N.F.V. por su apoyo desinteresado en la
elaboracin de las papillas y en las pruebas de aceptabilidad.
A Gladys, Florcita, Grecia, Angie, Roberto y Lucia por colaborar gentilmente con la
degustacin preliminar de las papillas para la calibracin de ingredientes.
A todas aquellas personas que de una u otra forma hicieron posible la realizacin de esta
tesis.
LUGAR DE EJECUCIN:
Planta piloto del Instituto de Desarrollo Agroindustrial (INDDA).
La Molina Calidad Total Laboratorios.
Laboratorio de Bioqumica de la Facultad de Medicina de San Fernando - U.N.M.S.M.
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Hogar-Cuna Divino Jess INABIF.

Centro de Promocin Familiar Ao Nuevo INABIF.
Centro de Promocin Familiar Tahuantinsuyo INABIF.
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El objetivo de este estudio fue formular, elaborar y hacer una prueba de aceptabilidad de dos
papillas de tal manera que cada una de ellas aportase el 30% de los requerimientos nutricionales
diarios en energa y macronutrientes para nios de 6 a 36 meses de edad.
Las variables evaluadas fueron las caractersticas organolpticas, la aceptabilidad y la
composicin de las mismas mediante anlisis proximal de las muestras y ensayos
microbiolgicos.
Se realizaron pruebas piloto para asegurar las proporciones ptimas de trigo, arroz, quinua y
kiwicha pre-establecidas y posterior a ello se elaboraron las papillas bajo las mismas
condiciones. Ambas papillas fueron sometidas a una prueba de aceptabilidad y una prueba
sensorial por parte de un panel de adultos con una escala hednica pre-establecida de 5 puntos
donde los atributos a evaluarse fueron: olor, sabor, consistencia, apariencia, sabores extraos,
grado de dulzor y sabor identificado; la cual tuvo como panelistas a 10 jueces adultos que
cursaban el 4to ao de estudios en la E.A.P de Nutricin Humana de la Universidad Nacional
Mayor de San Marcos. Tambin se aplic una prueba de aceptabilidad en tres grupos de 90 nios
de 6 a 36 meses de edad, de diferentes guarderas del INABIF distribuidos en tres grupos: 30
nios de la Casa-Hogar Divino Jess (Pueblo Libre); 30 nios del Centro de Promocin
Familiar Ao Nuevo (Comas) y 30 nios del Centro de Promocin Familiar Tahuantinsuyo
(Independencia). Con los datos obtenidos se realiz el anlisis de varianza para la evaluacin
sensorial y los resultados obtenidos se expresaron en porcentajes para la prueba de aceptabilidad.
Los resultados obtenidos en la prueba sensorial mostraron que en la primera guardera
Divino Jess ambas papillas tuvieron muy buena aceptabilidad; en la segunda guardera
Centro de Promocin Familiar Ao Nuevo la papilla de trigo-quinua-kiwicha tuvo buena
aceptabilidad mientras que la papilla de arroz-quinua-kiwicha tuvo muy buena aceptabilidad; y
en la tercera guardera Centro de Promocin Familiar Tahuantinsuyo ambas papillas tuvieron
buena aceptabilidad.
Este estudio demostr que es posible cubrir el 30% de los requerimientos diarios en nios de
6 a 36 meses de edad con una papilla en base a trigo, quinua y kiwicha o arroz, quinua y kiwicha
reconstituida con leche; as como la factibilidad de elaborar papillas con insumos andinos
obteniendo as un producto de elevada densidad energtica, con una protena de alto valor
biolgico a un costo razonable.
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