Elaboración y Evaluación Nutricional de Sopa Instantánea de Quinua Enriquecida con Soya

Abstract

The elaboration and nutritional evaluation of instant quinoa soup enriched with soy was carried out in the Food, Biochemistry, Instrumental, and Industrial Chemistry laboratories of the Faculty of Sciences of the Escuela Superior Politécnica del Chimborazo. The nutritional value of the quinoa flour was determined by means of analytical methods. A first heat treatment was carried out by roasting the grain for 5 minutes at 150°C, a subsequent process consisted of solubilizing the quinoa in a steamer for 20 minutes at boiling, then drying it in an oven at 70°C for 30 minutes, grinding and sieving. Subsequently, the carrot was dehydrated; the pearl onion, soy milk, parsley, salt and garlic were purchased dehydrated, and it was verified if they complied with the physical-chemical requirements of the NTE INEN 2532:2010 standard for spices and seasonings. Bromatological, microbiological and sensory tests were carried out to determine the acceptability of the most preferred soup by means of the Preference and Descriptive Test, for this analysis three different formulations were prepared, it was established that they prefer formulation N° C which contained 80% quinoa flour, 10% dehydrated carrot, 5% soy milk, 3.3% salt, 1.2% onion, 0.3% garlic, 0.2% parsley, obtaining 56.67% of acceptance among consumers. Thus obtaining for the formulation: ELnN 65.21%, protein 15.17%, ether extract 5.44%, ash 4.77%, fiber 2.75%, calcium 129.92 mg/100g, vitamin C 4.49 mg/100g, carotenes 4.41x10-8, pH 6.80% and 7.45% moisture, an energy value of 168 kJ and a shelf life of 18 days. It was concluded that instant soup has a high nutritional value, it is scientifically proven with the present research. It is recommended that it be included in the daily diet of Ecuadorian families, especially in rural areas of our country, in order to avoid nutritional disorders such as malnutrition.