Elaboración y Control de Calidad de un Suplemento Alimenticio en Polvo a Base de Quinua (Chenopodium quinoa) y Guayaba (Psidlum guajava) Deshidratada

Abstract

Determination of the protocol for the elaboration and quality control of a powdered food supplement based on quinoa (Chenopodium quinoa) and dehydrated guava (Psidium guajava), carried out at the Food Laboratory of ESPOCH. The scientific inductive method was used, where quinoa was thermally treated at a temperature of 150ºC for 30 minutes, due to its high starch content -66%-, to achieve solubility; 4 formulations of the supplement were implanted with different concentrations of the basic ingredients (quinoa and guava), determining the best formula through tasting tests; Quality control was carried out through bromatological analysis, the results of which were Protein (12.24%), Ash (2.78%), Fiber (12.21%), Ether Extract (5.29%), Non-Nitrogenated Free Extract (63.78%), Vitamin C (17.50mg/100g), Iron (16.69 mg/100g). A biological control of the supplement protein was carried out through the evaluation of the PER (Protein Efficiency Ratio) in laboratory wistar rats, divided into three groups G1 (White group fed with normal diet), G2 (Control group fed with formula adapted to the supplement where the only source of protein was casein), G3 (Experimental group fed with dietary supplement where the protein source was quinoa), the data obtained were statistically analyzed by one-factor ANOVA with pooled data and Bonferroni posterior statistical test at 95% confidence interval. The results show that the prepared supplement has a higher protein efficiency than casein, used as a control protein, concluding that the protocol for the preparation of the quinoa-guava supplement and the contribution of high biological value protein is proven. I recommend that future research and applications of quinoa be continued.