| dc.description.abstract | "This investigation was carried out to claborate the labeled nutritional of three amaranth
products: four, blended four with whcat and exploded, manufactured by he
Foundation Fortiori located in Riobamba city.
lt was applied the scientific method: used threc amaranth products, laboratory materials
and cooling as the stove, mufllc, team soxhleL, tools as digester and distiler
Microkjeldhal, oven. It was three formulations to blended four with the proportions
70:30, 65:35, 55:45, was carried out a physical — chemical analysis, their results o four
were 10,6% de humidity, 2,1% ash, 11,3% de protein, 5,5% fat, 1,6% fiber y 1,1%
sugar reducer, to the Mlour 70:30 were 10,3% humidity, 1,7% ash, 11,1% de protein,
5,4% fat, 0,97% fiber and 1,02% sugar reducer, to the exploded were 2,2% humidity.
2,7% ash, 12.2% protein, 4.0% fat, 3,4% fiber,
Then, it was carried out tasing test, where were elaborated cookies and bread with
blended ours and one exploded it sweetened, with sugar cane processed, honey and
suerose, to determine their acceptabiit and ifhere are difrences among itselves.
lt was determined that one exploded, bread and cookie with more acceptabiliy in shape,
texture flavor, scent and color is contained he proportion 70:30, and to exploded it was
he one swectened with sugar cane processed, sugar honey cane. For the one labeled
úmutritional it was obtained: to flour-460 KJ, total Fats 1,658, aturated Fat 3,12, Sodium
3mg, total Carbohydrates 20,678, Sugar 0.338 and Protein 3,39, o Mlour 70:30: 460 KI,
total Fats1,62g, saurated Fat 3.363, Sodium 3mg, total Carbohydrates 21,158, Sugar
0,36 and Protein 3.338 y and for exploded 240 kJ, total Fats 0,68, aturated Fat 1,598,
Sodium 3mg, total Carbohydrates 11,328 and Protein 1,838.
Conclude that tho use of amaranth products are satisfactory, capable for all persons
hat want to enjoy good health itís recommended the consumer included in its diet." | |
