“Determinación de la estabilidad térmica de hierro, zinc y fibra en galletas dulces elaboradas con harina de trigo, jengibre (zingiber officinale) y epicarpio de piña (ananas comosus)”

ABSTRACT The purpose of this research is to determine the effects of temperature on iron, zinc and fiber, on cookies made from wheat flour, ginger and pineapple epicarp and to assess whether or not it affects the organoleptic and nutritional quality of these foods and in turn this research presen...

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Autor Principal: Duque Castillo, Angela Marianaq
Formato: Tesis
Idioma: Español
Publicado: 2018
Materias:
Acceso en línea: http://www.repositorio.usac.edu.gt/10373/
http://www.repositorio.usac.edu.gt/10373/1/TESIS%20FINAL%20SEPTIEMBRE.pdf
Sumario: ABSTRACT The purpose of this research is to determine the effects of temperature on iron, zinc and fiber, on cookies made from wheat flour, ginger and pineapple epicarp and to assess whether or not it affects the organoleptic and nutritional quality of these foods and in turn this research presents an alternative processing and industrialization of ginger and pineapple epicarp, to establish its dosage as a source of dietary fiber of iron and zinc in the production of cookies This is with the purpose of improving the nutrition of the population in Guatemala, contributing conventional products with an enrichment of the nutritional content using natural organic raw materials. For this purpose, flour high in fiber, iron and zinc was developed using ginger flour and pineapple epicarp before the dehydration of each compound, taking advantage of raw materials that are little used or are in disuse in the country, the pineapple in its Most of them only process the pulp of this fruit and as for ginger, its use is very limited in the culinary and industrial area. Guatemala is among the first twenty producers of pineapple worldwide, so it has great potential to provide this raw material with high nutritional level that should be exploited and ginger proliferates quickly when grown in different climates. The importance of dietary fiber in nutrition along with the recommendation of increased consumption has led the food industry to look for alternative sources. It has been found that the dietary fiber of fruits and vegetables, in general, are of better quality than that coming from food grains (cereals and legumes). The importance of the iron and zinc minerals in the diet lies in the prevention of diseases such as anemia, malformations, anemia, lack of appetite, respiratory diseases, poor growth and development, among others; and in the case of fiber which provides a good intestinal transit and contributes to the prevention of colon cancer, diverticulosis, constipation problems, gastritis, hiatus hernia, peptic ulcer, among others. The results of this investigation show that ginger and pineapple epicarp can be used as an enrichment of common flours, through physicochemical analysis and sensory analysis. The ginger and pineapple epicarp were dehydrated, then ground to obtain flour, which was mixed with wheat flour and a new flour was made high in fiber, iron and zinc, which was later used in cookies. The results of the proximal chemical analysis allowed to establish that cookies with ginger flour and pineapple epicarp have a higher percentage of crude fiber and minerals such as