Evaluación del potencial nutritivo y nutracéutico de galletas elaboradas con berro (Nasturtium officinale) deshidratado como colorante y saborizante

Abstract

We evaluated the nutritional and nutraceutical potential of cookies made with dehydrated watercress (Nasturtium officinale) as coloring and flavoring, developed at ESPOCH. Scientific method was used starting from the problem, to combat anemia in children, its approach, the formulation of the hypothesis using methodological instruments to obtain data to analyze and interpret; inductive deductive method starting from beliefs about the properties of watercress for its high content of vitamins and minerals; analytical method was used to decompose and analyze its elements to observe their nature, characteristics, relationships; with experimental method to check its nutritional value. A desiccator, volumetric flasks, volumetric pipettes, porcelain capsules, spatula, tweezers, porcelain crucibles, glass rods, picks, graduated cylinder, beaker, burette, flask, universal support and filter paper were used to obtain the results of the analysis. It was determined that it has: 93% humidity, 1 % protein, 0.02 % ethereal extract, 3% fiber, 2% free non-nitrogenous extract. The cookie with 30:70 ratio shows composition: 3.8 % humidity, 2.2 % ash, 10.5 % protein, 0.6 % fiber, 13.1 % ethereal extract, 69.8 % free non-nitrogenous extract, presenting higher protein and fiber contribution with respect to the daily intake. The watercress cracker had 8.1464 mg/g of vitamin C, which gives it additional nutraceutical value. The nutritional and nutraceutical potential of cookies was evaluated with each of their respective witnesses, for school children of the El Despertar School in the city of Riobamba. We recommend that parents include products like this in the diet of children from 7 to 10 years of age as they would be a contribution to combat anemia.