Elaboración y Evaluación Nutricional de Galletas con Quinua y Guayaba Deshidratada

Abstract

In this research work, the nutritional value of cookies made with quinoa and dehydrated guava was determined compared to a control cookie, by means of bromatological and microbiological analysis and sensory evaluation. Three formulations were used for the elaboration of the cookies: 20% 25% 30% of quinoa and 20% 15% 10% of dehydrated guava, then tasting tests were carried out on a population of 70 students in the seventh year of basic education of the San Felipe Neri Public School. For this purpose, the Ranking Test was applied, which included three important parameters: flavor, color and texture. The cookie with 25% of quinoa and 15% of dehydrated guava was the most acceptable, with the following results: 10.83% protein, 1.3% humidity, 1.22% ashes, 1.28% fiber, 28.28% of ethereal extract, 23.96% total sugars, 57.05% of free non-nitrogenous extract, 0.06 mg/g of vitamin C, 6.25 pH, 0.32% acidity. These values are higher in comparison with the control cookie, and there is a greater nutritional contribution. The microbiological analysis did not show a high microbial growth, due to the asepsis that was maintained during the elaboration process and the temperature to which the cookies were subjected, being found in an optimal sanitary quality. The children who participated in the tasting liked the cookie, presenting higher percentages in flavor (35%), color (35%), and texture (35%), in relation to the other formulations, it was possible to realize that quinoa flour and dehydrated guava are an ideal complement to enrich cookies, obtaining a product of high nutritional value. It is recommended that this product be used at breakfast because it contains ingredients of high nutritional value, especially for school children and adults who need to supplement their daily diet.