| Autor: |
Rolando Fabián Zabala Vizuete, Dennis Renato Manzano Vela, Jhon Mauricio Salazar Luisataxi |
| Jazyk: |
Spanish; Castilian |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
ESPOCH Congresses, Vol 2, Iss 2, Pp 519-535 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2789-5009 |
| DOI: |
10.18502/espoch.v2i2.11414 |
| Popis: |
Abstract The purpose of this research was to evaluate the protein levels in the production of granola from amaranth and agroecological quinoa. The study was carried out at the IQ Alimentos company, since it has the machinery and the required business line; the botanical identification of the plant samples used as raw materials were carried out and the strategies for agroecological cultivation applied. The study used an experimental design based on the proportion of each of the components used in the formulation of the product. A mixture of 50% quinoa, 40% amaranth, and 5% egg and honey was chosen after the protein and moisture content were quantified. A 9.67% moisture and 11.59% protein was found to be the best analytical result obtained in all formulations tested, meeting the requirements of the standard NTE INEN 2595:2011. The percentage of moisture was determined by cooking the sample at 125ºC for 13 min; the percentage of moisture was reduced while the protein was not significantly altered or degraded. A stability analysis was carried out on the final product, following the national regulations, and it was concluded that the shelf life of the processed food is 20 weeks, since in this period of time there are no values outside the permissible limit by the standard. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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