Tesis
Elaboración y Valoración Nutricional de Tres Productos Alternativos a Base de Mashua para Escolares del Proyecto Ruma Kawsay.
Fecha
2010Registro en:
Rivera Riera, Gina Nataly. (2010). Elaboración y Valoración Nutricional de Tres Productos Alternativos a Base de Mashua para Escolares del Proyecto Ruma Kawsay. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Rivera Riera, Gina Nataly
Resumen
The analysis of the nutritional and sanitary quality of the sweetened mashua was carried out; To produce three products: biscuit, ice cream, jam; Each with three different formulations with their respective witnesses for schoolchildren from the "RUNA KAWSAY" project of FAO - Ecuador. For the elaboration of these products mashua was used because it has a high content of starch, an appropriate balance of essential amino acids and is rich in vitamins C and B. Based on the studies it was determined that it possesses: humidity 73.2%, ash 5.5%, 7.3% fiber, 9.5% protein, 0.6% ethereal extract. All three products were processed and tested. The biscuit with a 40:10:50 ratio showed a higher percentage of acceptability (79%) and its nutrient components analyzed were: moisture 3.2%, ash 1.15%, fiber 0.6%, protein 10.8%, extract 12.5% ether. Contributing with a higher percentage to the recommended daily requirement of protein and fiber. The ice cream with a 40:10:50 ratio presented a percentage of acceptability (86%) and its nutrient components analyzed were: moisture 25.67%, ash 0.68%, fiber 0.62%, protein 3.47%, extract 1.68%. Contributing with a percentage higher than the recommended daily requirement of protein. The jelly with 40: 0: 60 ratio presented a 91% acceptance rate and its nutrient components analyzed were: moisture 24%, ash 2.9%, fiber 0.87%, protein 0.93%, extract ether 0.12%. Contributing with a higher percentage to the recommended daily requirement of fiber.
It is suggested that these foods be used as part of school breakfast because it provides a high nutritional content which will help improve nutrition and can have many benefits both in food as well as in our health.