“Desarrollo De Una Tortilla Chip A Base De Maíz, Enriquecida Con Omega 3 A Través De La Incorporación De Semillas De Ajonjolí, Chía Y Linaza”.
ABSTRACT Nowadays, consumers prefer products that, in addition to satisfying their needs, contribute to their diet as many nutrients as possible, this being one of the great challenges facing the food and beverages industry, giving its consumers food products that contain a plus nutritional or t...
| Autor Principal: | Calderón Monge., Estefany Rennief |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/10314/ http://www.repositorio.usac.edu.gt/10314/1/22%20Tg%28896%29Ali.pdf |
| Sumario: |
ABSTRACT
Nowadays, consumers prefer products that, in addition to satisfying their needs, contribute
to their diet as many nutrients as possible, this being one of the great challenges facing the
food and beverages industry, giving its consumers food products that contain a plus
nutritional or that potentiate an essential nutrient.
Due to this challenge presented by the market it is necessary for companies to bet on
products with high nutritional value leading them to the development of products that can
satisfy the needs of consumers, that is why the development of a snack prepared with corn
was carried out that could contribute to the contribution of omega 3 in the final
For the elaboration of the product a food was taken into account that is of popular
consumption and of a raw material that is the base of the diet in the majority of the
Guatemalans, developing a Nacho of corn enriched with a mixture of seeds of sesame, chia
and flaxseed; since the nature of these seeds have a high content of Omega 3, having as
main objective that this final product contains a significant contribution of Omega 3, but
also be acceptable in the market.
The research was named: "DEVELOPMENT OF A CHIP TORTILLA BASED ON
MAIZE, ENRICHED THROUGH THE INCORPORATION OF SEEDS OF AJONJOLÍ,
CHÍA AND LINAZA". A chipless tortilla without seeds previously accepted by the
consumers and a tortilla chip enriched with seeds was evaluated to determine the
acceptance of the new product by means of a paired preference test. |
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