Caracterización de snack de harina de maíz con inclusión de harina de zapallo (Cucurbita máxima).

Abstract

The objective was the characterization of a corn flour snack with inclusion of pumpkin flour (Cucurbita maxima), a completely randomized design was applied by the Dunnett method obtaining a total of three treatments and control treatment (100% corn flour). The product was developed according to the formulations traced, which were subjected to different analyzes such as; microbiological (mesophilic aerobes, E. coli and molds and yeasts), a proximal analysis according to the INEN 2561 standard. Sensory analysis by the Kruskal-Wallis method with a hedonic scale of 7 points and the content β-carotenes to the treatment of greater acceptance vs the control treatment by the Leong and Oey method. Achieving favorable results both as for microbiological analysis as it meets the ranges established by the standard indicating that the product is harmless, as well as for proximal analysis stating that treatment with 45% pumpkin flour was the best treatment functionally, being rich in fiber and ash, as well as the treatment with 30% inclusion of pumpkin flour that was the most acceptable. The some one that was subjected to an analysis of β-carotenes obtaining 99,90 µg of β-carotenes when comparing with the control treatment 0% pumpkin flour only obtained 45.42%.Thus, indicating that I achieve a nacho with a high value work compared to those that exist in the market so the introduction of this to the market is recommended.