Elaboración y valoración bromatológica de galletas funcionales a base de cáscara de plátano verde (Musa paradisiaca) enriquecidas con semillas de zambo (Cucurbita ficifolia) y endulzadas con Stevia.

Abstract

It was prepared and valued the functional cookies bromatologically by means of green banana peel (Musa paradisiacal) enriched with zambo seeds (Cucurbita ficifolia) and sweetened with stevia. The research was carried out in the Nutrition and Bromatology laboratory of the Animal Science Faculty of Escuela Superior Politécnica de Chimborazo. Three formulations were made for this study on which differed the quantities of its main components using the sample with best results in both the sensory as in the bromatological analysis, in this case F2 (formulation) consisting of 25 % wheat flour; 50 % flour of green banana peel; 25 % flour of zambo seed, the acceptability test was conducted in the Educational Unit Dr. German Abdo Touma, taking the maximum level of acceptance F2 with a frequency of 52 %. Additionally a nutritional analysis was performed using as pattern, cookies of trademark “María”, in which the following results were obtained: Moisture 3.42 %, Ashes 4.27 %, Fibre 5.13 %, Protein 12.89 %, Fat 7.21 %, Non – nitrogenous free Extract 67.44 %, and deferring of the trade mark by the presence of Calcium 30.42 mg/100g, Phosphorus 37.6 mg/100g, Vitamin C 22.41 mg/100g. Thus, the product has good nutritional quality bromatologically, since it is composed of fibre, protein, ashes, carbohydrates, calcium, phosphorus, vitamin C and trace elements; coliformes are not presented at microbiological level. In conclusion, it complies with the proposed standards in NTE – INEN norm, demonstrating its potential as nutritional food of very good qualities. According to the analyses established the formulation F2 has the best features; that is why is recommended that this formulation for the production of cookies be kept, and these be addressed for a diet of people with calcium deficiency, or diabetic and pregnant women.