Elaboración y control de calidad de pan enriquecido con fibra de cutícula de tomate (Solanum lycopersicum) y espinaca (Spinacia oleracea).

Abstract

The aim of this work was to develop a bread containing functional components such as fiber and lycopene using tomato and spinach cuticle to improve nutrition of the population; The study was conducted at the Laboratory of Food Science, Faculty of Animal Sciences at the Polytechnic School of Chimborazo. The preparation of the bread was made using three formulations F1 (7% - 3%), F2 (5% - 5%) and F3 (3% - 7%) with the respective quantities of dehydrated spinach and tomato cuticle and control formulation FN, with total absence of these ingredients. Sensory analysis a panel of experts and potential consumers was conducted microbiological analysis included the investigation of mesophilic aerobic microorganisms as indicators, total coliforms and molds; for compositional analysis as well as for the quantification of the metología fiber Weende use, the quantification of lycopene in food was made by spectrophotometry as indicated by the proposed Rosales (2008) and Nagata, Yamashita study (1992) ; the test results were tabulated and subjected to statistical analysis using ANOVA and TUKEY that determined statistically significant differences in the functional components. The formulation had greater acceptance by the sensory analysis was F3 (3% - 7%) with a fiber content of 3.88% and 1.22 ug / g of lycopene, followed by the formulation F2 (5% - 5%) with 3 , 99% and 0.86 ug / g, and F1 (7% - 3%) with 4.74% and 0.33 ug / g of the aforementioned components; in the analysis of the nutritional components is the presence of ash in most in the third formulation, which is indicative of the percentage of minerals in the pan. The consumption of this type of bread enriched with fiber and lycopene which is an important source of antioxidants, it is recommended for prevention of metabolic and degenerative diseases caused by poor diet, which can be consumed by all those who wish to carry a healthier life style in reference to diet.