Elaboración, caracterización fisicoquímica, análisis sensorial de una hojuela a base de harina de frutipan (Artocarpus Altilis) y harina de maíz (Zea Mays)

Abstract

The main objective of this research study was to focus on malnutrition which is a serious public health challenge in Ecuador, according to data from the National Institute of Statistics and Census (INEC) of Ecuador, the prevalence of malnutrition in the general population was 24.5% in 2018. This problem has effects on the economic efficiency of the country and causes consequences throughout the life of individuals, therefore, the objective of the following work was to elaborate a flake based on frutipan flour and corn flour. The methodology used has a qualitative and quantitative approach with experimental design, using an analytical method. The results obtained are expressed quantitatively and qualitatively in order to obtain the best formulation; the hedonic scale allows taking qualitative data of the product; the study population was frutipan flour (Artocarpus Altilis) and corn flour (Zea Mays) with high nutritional value. A feasible experimental design was developed for the production of corn and frutipan flakes with nutritional properties, taking advantage of the resources available in the laboratory. The main objective of this design was to obtain a snack that would contribute to better nutrition. The best formulation was selected through a taste test with 50 students of Biochemistry and Pharmacy of ESPOCH, using the facial hedonic scale. Of the three formulations evaluated, the third one proved to be the most accepted and met the physicochemical and nutritional requirements for human consumption. Therefore, it is considered an excellent choice as a nutritious snack.