Elaboración y Control de Calidad de una Sopa Instantánea Nutritiva a Base de Amaranto (Amaranthus spp.)

Abstract

Elaboration and quality control of nutritious instant soup based on amaranth (Amaranthus spp.) was carried out at ESPOCH. Analytical methods were used to determine the nutritional value of amaranth flour. Heat treatment and solubility of the vegetable were determined by wet processing in a steamer, drying in an oven at 70 °C for one hour, then grinding and sieving with a 106 µm mesh. Carrot and white onion, milk powder, garlic, salt and dehydrated parsley were dehydrated and sieved with 212 µm mesh. Three formulations of the soup were used, sensory evaluation test was applied to 30 students from San Felipe Neri School, it had quality attributes and ranking scale according to preference, the formulation with the highest acceptability obtained 100%, it contained: 75% amaranth, 10% carrot, 7% milk, 6.3% salt, 1.2% onion, 0.2% parsley, 0.3% garlic, obtained the following results: 24.06% Protein, 6% Moisture, 11% Ash, 2.34% Fiber, 13.78% Ether extract, 42.82% ELnN, 4.49 mg/100g Vitamin C, 0.00001 mg/100g Carotenes, 19.99 mg/100g Calcium and 6.38 pH. These values compared to Maggi have a high nutritional value; it has microbial growth of 2000 CFU/g of molds and yeasts, 300 CFU/g of mesophilic aerobes, cross contamination by onion and carrot and 0 CFU of coliforms. The soup container is made of aluminum and polypropylene and the shelf life was determined at 20 °C, 40 °C, calculated with Arrhenius equation with a duration of 17 days. It has an energy value of 390 Kcal. It was concluded that the instant soup has a high nutritional value that prevents eating disorders such as malnutrition, recommending its incorporation to the daily diet and the development of new products.