Elaboración y Evaluación Nutritiva y Nutracéutica de Pan con Harina de Amaranto (Amaranthus caudatus)

Abstract

In this research work, the preparation and nutritional and nutraceutical evaluation of bread with amaranth flour (Amaranthus caudatus) was carried out at the Santy bakery in the city of Riobamba and in the laboratories of the ESPOCH. The ingredients plus the exploded amaranth flour, instruments, equipment and the manual method of the Technical Norm Nº 530 (Wheat flour: baking test) were used for the preparation of bread obtaining three formulations 10%, 15% and 20% with exploded amaranth flour; then tasting tests were carried out on a population of 96 students of the "Rosa Zarate" and "Jose Felix Heredia" Schools of the Licto parish, Riobamba canton, for this purpose the facial hedonic test of preferential type was applied. The result of the tasting determined that the bread with 20% of exploded amaranth flour was of greater acceptance, which was subjected to bromatological and microbiological analysis together with the control bread, obtaining the following results: ash (2. 00% and 1.33%), ethereal extract (12.21% and 8.62%), fiber (1.37% and 0.16%), protein (10.61% and 8.52%), calcium (56.06% and 29.74%) and ELnN (60.10% and 63.28%), respectively. As the microbiological analysis did not show high microbial growth, the manufacturing process was adequate and the quality and safety control was effective. It was concluded that the product obtained significantly increased the nutritional and nutraceutical value that recommends its inclusion in the daily diet for the purpose of combating malnutrition and helping to prevent and/or alleviate certain human diseases such as constipation, osteoporosis and cholesterol reduction.