Determinación de la calidad nutritiva de un crepe elaborado a base de harina de amaranto fortificado con harina de arroz para la población con enfermedad celíaca

Abstract

The main objective of this research study was to elaborate a crepe based on fortified amaranth flour (Amaranthus spp), and rice flour (Oryza sativa), for people with celiac disease, for which three formulations were made: F1 (58.82% A.F, 41.18% R.F), F2 (58.24% A.F, 41.76% R.F), and F3 (57.73% A.F 42.27% R.F) and at the same time compared with a control crepe based on wheat flour (Triticum aestivum). A taste test was carried out with a group of one hundred people from Riobamba Norte Third Stage neighborhood, using the test of the Hedonic scale, where it was obtained as a result that the formulation F3 was the one with the highest acceptability with 42%. In addition, a microbiological analysis was performed for total coliforms, molds, and yeasts, observing the absence of coliforms. The case of molds and yeasts does not show microbial growth outside the established range by the standard used for the analyzed product, because of the space of sterility and safety protocols to be preserved during the preparation. The formulation with greater acceptability was the F3 (57.73% - 42.27%) which presents a content of 8% protein, 6% iron, 3% calcium, and 4% potassium, evidencing the nutritional value of the crepe. It was concluded that it is necessary to develop new products for people with different needs, such as celiacs who require a gluten-free diet, it is also a good option to produce innovative products using other types of cereals that are of little use, but, contain great nutritional value, where consumers can get help to meet their needs in search of healthier foods. It is suggested that this product would be used for the celiac diet, because the flours used do not contain gluten and help in their diet, in addition, it helps with great nutritional value.