Elaboración de Galletas a Base de Amaranto con Frutas Deshidratadas de la Zona Central Andina 2012

Abstract

This research aims at the realization of cookies including Amaranth flour and dehydrated fruits, making these cookies healthy and nutritious. We took meticulous care in the selection raw material which allowed us to obtain high quality products for the consumption. For the realization of cookies we start from a basic recipe made with 100% of wheat flour. We performed three additional treatments, 10% of amaranth and 90% of wheat, 20% of amaranth and 80% of wheat and 30% of amaranth and 70% of wheat. We did bromatologic and microbiological analysis, thus verifying that cookies are optimal products for human consumption, free from microorganisms or compounds that cause food diseases, as well as nutritional value thanks to added nutrients and amaranth flour fruits. When performing the test of acceptability it was concluded that better acceptance cookies were those with treatment with 30% of amaranth and 70% of wheat. We recommend continuing with the investigation of amaranth flour use in products which diversify their culinary use.