FORMULACIÓN Y EVALUACIÓN SENSORIAL DE UNA BEBIDA TIPO ATOL A BASE DE MAÍZ BLANCO (ICTAB-15) Y HARINA DE FRIJOL CRUDO (ICTA CHORTI) DIRIGIDA A ESTUDIANTES DE PRIMARIA Y MADRES DE FAMILIA EN EL MUNICIPIO DE SAN SEBASTIÁN, RETALHULEU.
ABSTRACT The principal feeding problem in Guatemala is the low quality of their diet and eating practices, taking this into account, Guatemala is an appropiate country for biofortification like a complementary alternative to reduce micronutrient deficiencies in the population. Biofortification i...
| Autor Principal: | Barillas, Ilse Grisel |
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| Formato: | Tesis |
| Idioma: | Inglés |
| Publicado: |
2022
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/20110/ http://www.repositorio.usac.edu.gt/20110/1/22%20Tg%281167%29Ali%2C%20Barillas%2C%20Ilse.pdf |
| Sumario: |
ABSTRACT
The principal feeding problem in Guatemala is the low quality of their diet and eating
practices, taking this into account, Guatemala is an appropiate country for biofortification
like a complementary alternative to reduce micronutrient deficiencies in the population.
Biofortification is the process of breeding crops to achieve high nutritional content, it
increases the nutritional value of food crops by augmenting the density of vitamins and
minerals. However, it is known, in the country chronic malnutrition is a problem that arises
as a result of the action of many factors, nevertheless, by there is no adequate intake of
minerals such as iron and zinc or a good amount of protein, malnutrition is manifested
causing damage to human beings, especially children under five years of age.
Accordingly, it is necessary to include biofortification as a great opportunity to solve
the complex problem of micronutrient malnutrition in the Guatemala. Because of the above
aspects, interest arose in the investigation of an atol-type drinking based on biofortified
corn and beans, being a drinking with high nutritional value and complying the conditions
from to the Central American Technical Regulation of nutritional labeling, to be labeled
like "Source, Added , Enriched or Fortified”.
Goal of this research was to propose three formulations, focused on obtaining an atoltype drinking with good sensory acceptance and makes easier its preparation for the mother
of a family from rural communities in Guatemala.
The first experimental section was developed in three stages, which detail the results
according to the goals. Stage I includes the atol-type drinking development to improve the
organoleptic features and increase the acceptance probability by the target group.
Three formulations were desing to be a repicable process in any electric energy and
nixtamal mixture comunity owner in Guatemala. Three formulations samples of Atol-type
drinking were evaluated through sensory panel, formed by food science experts from Instituto de Ciencia y Tecnología Agrícola, acording to identify the principal features
acceptance
Kruskal Wallis analysis concluded about significant differences in the Smell, Color
and Texture attributes, but not for the Flavor attribute, indicating the 3 atoles developed
have the same taste acceptance. |
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