PO20 EFECTO DE LA COCCIÓN SOLAR SOBRE PROPIEDADES NUTRICIONALES, MICROBIOLÓGICAS Y ORGANOLÉPTICAS DE GALLETAS FUNCIONALES A PARTIR DE CHONTADURO (Bactris gasipaes)

Laura Ocampo; Jader Martínez Girón; Mauricio Quintero Ángel; Francisco Andrés Góngora Nazareno

doi:10.3407/8j586160

PO20 EFFECT OF SOLAR COOKING ON NUTRITIONAL PROPERTIES

Authors

Laura Ocampo Estudiante
Jader Martínez Girón Universidad del Valle Seccional Palmira, Colombia
Mauricio Quintero Ángel Universidad del Valle Seccional Palmira, Colombia
Francisco Andrés Góngora Nazareno Universidad del Valle Seccional Palmira, Colombia

DOI:

https://doi.org/10.3407/8j586160

Keywords:

solar cooking, environmental impact, Chontaduro

Abstract

Solar cooking is an innovative alternative for cooking food in times of energy transition, as it offers a lower environmental and economic impact compared to traditional cooking methods. While solar cooking has been widely studied from an energy efficiency perspective, little is known about its impact on various food properties. In this study, the effect of solar cooking on the nutritional, microbiological, and sensory properties of cookies made with peach palm flour was evaluated. The cookies were baked in tubular solar cookers and in a conventional oven as a control.

Author Biography

Laura Ocampo, Estudiante

My name is Laura Ocampo Muñoz, I was born in Cali, Colombia on September 18, 2001, and since my childhood I have lived in the municipality of El Cerrito Valle, in Valle del Cauca, Colombia. I attended high school at the Instituto Sagrado Corazón, and I am currently studying food processing technology at the Universidad del Valle, Palmira. I am characterized for being a curious person and full of motivation to learn or discover new things. I am participating in a research project with two professors from my university, besides working as a monitor of the research area at my university. In addition to this I also have an informal job in a country restaurant on weekends; I am a very active person with multiple skills and passion for science and technology.

References

[1] SUMAN, R., et al. (2025). Analyzing the Effect of Clean Cooking Fuel and Technologies on Carbon Emissions in G20 Countries. Discover Sustainability 6(1). [DOI]

[2] FLÓREZ-DELGADO, D. y OLAYA-RENDÓN, K. (2023). Inclusion of Bactris Gasipaes Flour in Diet of Broilers. Revista Iberoamericana de Viticultura Agroindustria y Ruralidad 10(30): 152-159. [DOI]

[3] LUZARDO-OCAMPO, I., et al. Chontaduro (Bactris Gasipaes Kunth): A Sustainable Source of Healthy Bioactive Compounds. Molecular Mechanisms of Functional Food. (2022). p. 431-452. [DOI]

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Published

2025-06-30 — Updated on 2025-06-30

Versions

2025-06-30 (2)
2025-06-30 (1)

Issue

Vol. 6 No. 1 (2025): I Colombian Congress of Natural Products (2025)

Section

Abstract

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