Elaboración y evaluación nutricional de bizcochuelo a base de harina de zanahoria blanca (Arracacia xanthorrhiza), fortificado con harina de hígado de pollo.

Abstract

It made a sponge cake made from White carrot flour (Arracacia Xanthorrhiza), fortified with chicken liver flour as a functional food for children ages 1-3 years old. This bromatological research work carried out in the laboratory of “Facultad de Ciencias y Ciencias Pecuarias de la Escuela Superior Politécnica de Chimborazo”. It developed formulations of sponge cake at different concentrations of white carrot flour (0%, 18%, 22%, 27%) and chicken liver flour (0%, 14%, 10%, 5%) respectively; resulting in the tasting with mayor preference and 56 points the formulation 3 (27% white carrot flour + 55 of chicken liver flour) through graphic hedonic scale. The F3 (mayor acceptability) in the bromatological analysis shows a nutritional content: moisture 34.69%, ash 2.19%, fiber 3.80%, fat 16.91%, protein 15.87%, ElnN 28.41% and iron content 4.77mg/100g. in the microbiological testing analyzed total coliforms, mesophilic aerobic, moulds, yeasts and salmonella, at the same time the analysis did not submit a microbial growth, ensuring the safety of product. It concludes that it is a food of good nutritional quality, due to its high content of proteins and minerals. The sponge cake prepared helps reduce iron deficiency which covers the daily intake; this is why it recommends for school-age children.