Elaboración de snack nutracéuticos de quinua (Chenopodium quinoa Willd) con remolacha (Beta vulgaris) como colorante

Abstract

The elaboration, nutritional and nutraceutical evaluation of the snack type food with quinoa flour (Chenopodium quinoa willd) and beet (Beta vulgaris) as colorant was carried out in the laboratories of Animal Nutrition and Bromatology of the Faculty of Livestock Sciences, Microbiology and Instrumental Analysis of the Faculty of Sciences, at the Polytechnic School of Chimborazo. The experimental method was used, applying different techniques such as: physical and microbiological determinations, bromatological composition, and sensory evaluation. Three snack formulations were elaborated with quinoa flour and wheat flour in a 25:75; 45:55; 65:35 ratio, respectively. The ingredients used were quinoa flour, wheat flour, peanut paste, beet extract, salt, spices and seasonings. For the evaluation of the finished product, NTE INEN No. 2 561:2010 Snacks-Requirements was used, performing taste tests to determine acceptability, using a hedonic scale. The snack with 65% quinoa flour, obtained greater acceptance, was subjected to bromatological and microbiological analysis, obtaining the following results: moisture (4.38%); ash (4.99%), ethereal extract (13.46%); fiber (11.56%); protein (15.70%); non-nitrogenous free extract (49.85%); calcium (217mg/100g); Vitamin C (0.187mg/g) and Betalains (0.039mg/g). Applying the mathematical models, it is determined that at room temperature (20°C), the shelf life is 51 days. It is concluded that the preparation of a snack type food is feasible, it does not present significant organoleptic differences when compared to the products that are sold, but it did increase the nutritional and nutraceutical value. I recommend to the general population to include in the daily diet in order to combat malnutrition and help prevent certain diseases such as constipation, osteoporosis, and reduce free radicals by the antioxidant activity provided by Betalaines and vitamin C.