Elaboración y evaluación de un producto alimenticio fortificado con Hierro a base de sangre de origen Bovino deshidratada por el método de liofilización y secador de bandejas.

Abstract

The objective of this research was to make mini cupcakes with high iron content, based on blood, of bovine origin by the method of lyophilization and tray dryer, the same which was developed at the Polytechnic School of Chimborazo, and in Analytical laboratory Services, Chemical and Microbiological Water and Food "SAQMIC" to contribute to the nutritional quality of children and women in pregnancy state, having iron deficiency in their body. For which, fortified mini cupcakes were prepared at different concentrations of 0, 5.10, and 15% flour blood which were subject to tasting, resulting in the mini cupcakes made with the 0 and 10% flour blood, were the most satisfactory for the 30 untrained judges, in which the sample was accepted grade 10% concentration of flour blood with 23 satisfactory results. By applying analytical methods, mini cupcakes were subject to bromatological and microbiological analysis obtained mini cupcakes with ash (10% flour blood) 2.14% and (0% flour blood), 2.00% fiber (10% flour blood) 0.11% (0% flour blood) 0.39% fat (10% of flour blood) 8.47% and (0% flour blood) 10.23% , humidity (10% flour blood) 11.67% (0% flour blood) 11.91% protein (10% of flour blood) and 12.05% (0% flour blood) 9.01%. Aerobic values, mesophiles, molds and yeasts, total coliforms and Salmonella s.p. were found for the case of the concentration of 10% UFC / g, and absence, for each of the other investigations, in the case of mini cupcake enriched with 10% we have: Aerobic mesophiles was 70 CFU / g for the other investigations is reported as absent, so it can make a food with high iron content, based on blood of bovine origin, which serve to provide the nutrition of children and women pregnant women have iron deficiency in their bodies Consequently shows that the experimental formulation (mini cupcake 10%, flour blood) has high iron content in its formulation and also demonstrates the sanitary quality as well as being considered a food with nutritional quality because the amount of protein, and simultaneously; a novel and economical product, it is recommended that the formulation is applied in the food industry for its benefits, and nutritional quality.