Elaboración y análisis bromatológico de galletas formuladas con harina de trigo (Tritucum aestivum), amaranto (Amaranthus caudatus) y enriquecidas con suero lácteo

Abstract

The objective of this work was to elaborate and evaluate bromatologically and microbiologically the cookies formulated with wheat flour (Tritucum aestivum) and amaranth (Amaranthus caudatus) enriched with whey. The research and experimental development was developed in the laboratory of industrial processes, bromatology laboratory and laboratory of molecular biology and genetics of the Faculty of Sciences of the Escuela Superior Politécnica de Chimborazo. For this study, three formulations were prepared with different percentages of ingredients, obtaining the best result in sensory characteristics in Formulation F3, prepared with 30% amaranth flour and 75% whey. The product acceptability test was done at the Miguel A. Andrade School with 24 schoolchildren, obtaining 67% acceptability among tasters for this formulation. Subsequently, the physicochemical, bromatological and microbiological analysis of the most acceptable cookies was done, obtaining the following results: pH of 8, moisture 9,202%, ashes 2,715%, fiber 0,94%, fats 0,173% and protein of 10,53; as for Aerobios mesófilos and molds and yeasts they are fulfilling the values allowed in the INEN norms established for the cookies which presented the results of 4,515x102 and of 1,18x101 respectively. It was concluded that, based on the bromatological analysis, the product has an excellent nutritional quality, since the protein values are higher than those reported in commercial cookies. According to the analyses, it was established that the F3 formulation is the one with the best sensory characteristics. It is recommended that the formulation be kept for the elaboration of cookies for school children with nutritional deficit.