Elaboración de una bebida nutritiva a partir del maíz morado combinado con guayaba, en la Escuela de Gastronomía, Facultad de Salud Pública-ESPOCH

Abstract

This research theme was “DEVELOPMENTE OF A NUTRICIONAL DRINK FROM COMBINING GUAVA WITH PURPLE CORN, IN GASTRONOMY SCHOOL, PUBLIC HEALTH FACULTY – ESPOCH”. Its main objective was to obtain purple corn juice and guava pulp, they were used with the other additives according to a method for performing different formulations. Parameters % protein, ash, moisture, fiber, fat, carbohydrates, sugars and vitamin C totals are determined by compositional analysis and microbiological analysis according to the following parameters were: coliforms total count, escherichacoli and aerobic mesophile each sample nutritive purple corn drink, indicating that they have the estabilished conditions according to INEN 2337 standards. Three samples were prepared with different formulations, they were evaluated to determine their acceptability using a 5 point hedonic scaleand through a sensory assessment by the taster: 30students from the Gastronomy School. Data were tabulated using the Microsoft Excel software. By the results in the test of acceptability, which has greater acceptance is the sample number 3 because of its color, smell, taste, and texture. For its good manufacturing, sanitation used in its preparation, it is apt to consume it without any risk to consumer health. It is recommended to study the feasibility of de developing it in an industrial way to market it as a new alternative in the area of nutritional drinks