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Development and Analysis of a Product Made from Pink Pine Nuts in the South of Nuevo León

María Guadalupe Moreno Treviño 1, Nancy Lucero Tapia Ruíz 2, Andrea Paola Espinosa Treviño 2, Daniel Oliveira Galvão Do Vale 2, and Fatima Rubio Moreno 2
1. Universidad de Monterrey, México
2. Country Universidad de Monterrey, México
Abstract—Nowadays one of the most evident problems in Mexico is hunger, malnutrition, and food safety, according to The Hunger Project México (2016) the 23.3% of the total population lives in poverty food, and the 12% suffer chronic malnutrition. Applying innovative tendencies and the industrial engineering, our project provides the option for the generation of a food product that is consider organic waste in this case is the "pink pine nut" this, because to its properties and benefits among which are, control in levels of fats, high protein concentration, and also fatty acids that are essential as omega 3 and 6. In addition to minerals such as Iron (Fe), Magnesium (Mg) and Potassium (K) necessary for the proper functioning of the body. This project was managed for the municipality of Aramberri located in the state of Nuevo León since the pink pine nuts are abundant in this region and wasted on a large scale.
Index Terms—Pine nuts, organic waste, pink pine nuts processing

Cite: María Guadalupe Moreno Treviño, Nancy Lucero Tapia Ruíz, Andrea Paola Espinosa Treviño, Daniel Oliveira Galvão Do Vale, and Fatima Rubio Moreno, "Development and Analysis of a Product Made from Pink Pine Nuts in the South of Nuevo León," International Journal of Food Engineering, Vol. 7, No. 2, pp. 29-34, December 2021. doi: 10.18178/ijfe.7.2.29-34

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