Elaboración y valoración nutricional de pan a base de harina de trigo (Triticum aestivum) y almidón de achira (Canna indica), fortificada con suero de leche.

Abstract

This research was done to determine the nutritonial value of pas flour of wheat (Triticum aestivum), starch canna (Canna indica), fortified with whey. It began developing breads with three different formulations F1 (60% AA - 40% HT), F2 (50% AA - 50% -HT), F3 (75% AA – 25HT %). Later a sensory analysis was conducted with a panel in which 30 students of the School of Biochemistry and Pharmacy at the Polytechnic School of Chimborazo, surveys were used to determine the formulation of higher acceptability. The investigation also included microbiological analysis to verify the presence of fungi, molds and yeasts thus determining the useful life, planting was done during the first days (0, 5.10) where there was not the presence of microorganisms it showed that during product development control aseptic remained to avoid contamination, after 15 days the same analysis was repeated, where growth of 120 CFU / g was observed it was within the provisions of the NTE INEN 2085 standard. Finally executed compositional analysis to determine the nutritional characteristics of the product of greater acceptability, obtaining values of pH 6.04 Protein 7.66% 4.42% fat, fiber mg / kg values were higher when compared with the bread-based witness wheat flour which shows that adding canna starch and whey provided interesting nutritional properties. Thus it is recommended to use it in food because of its calcium and iron which are essential for the formation of bones, teeth and general health of the body.