Elaboración y evaluación nutricional de galletas a base de harina de trigo (Triticum aestivum) con semilla de Chía (Salvia hispánica).

Abstract

Biscuits were elaborated based on Wheat flour and Chia seeds using three different formulations F1 (50% - 50%), F2 (60%V - 40%) and F3 (80% - 20%) and at the same time compared with a witness biscuit, which were made in the bakery and pastry “Su casa”. Sensory analysis was performed using a panel of 30 people this test, It was used the facial Hedonic scale,resulting in F2 (60% - 40%) with the highest sensorial acceptance, a bromatological analysis was also undertaken bringing protein values of 17,23%, Fiber 24,09% as well as Iron quantification made by spectrophotometry and Calcium made by volumetry with an Iron content of 4.43, Calcium 28,04%, demonstrating the functional value of the cookie. Also a microbiological analysis in which are analyzed molds and yeasts it was observed that they had no high microbial growth being within the range of the standard set. Because they are high of Protein, Fiber, Iron and Cacium regard to the witness formulation, it is recommended for children, youth and adults consumption, for the prevention of diseases, at the same time it is an energetic, economic and functional food.