Elaboración y Evaluación Nutricional de Galletas con Cebada y Frutilla Deshidratada

Abstract

In the present research work, it was proposed to nutritionally evaluate cookies made with barley flour and dehydrated strawberry. Cookies were made with three formulations, 20% 25% 30% of barley and 20% 15% 10% of dehydrated strawberry, then taste tests were conducted to a population of 80 students of seventh grade of elementary education of the San Felipe Neri Fiscal School, for this purpose the five-point hedonic scale test was applied, which covered four important parameters which are: color, smell, taste and texture. Through the tasting test it was determined that the children liked very much the cookie with 25% barley and 15% dehydrated strawberry, presenting higher percentages in color (76%), smell (61%), texture (59%) and flavor (76%), in relation to the other formulations. The cookies made with the substitution of 25% barley flour and 15% dehydrated strawberry significantly increased the nutritional value with respect to the control cookie in the following chemical components: protein (8.6% to 10.4%), ash (from 0.64% to 1.4%), fiber (0.3% to 1.8%), vitamin C (0.01mg/g to 0.04mg/g), non-nitrogenous free extract (65.74% to 66.08%) and total sugars (62.10% to 64.20%). They also meet the requirements established in the INEN technical standard for moisture and pH. In the microbiological analysis, no high microbial growth was observed, due to the asepsis that was maintained during processing and the temperature to which the cookies were subjected during baking. Since the product obtained is innocuous and has a high nutritional value, it is recommended that it be included in the daily diet.