Elaboración y Evaluación Nutricional de un Cupcake a base de harina de Achira (Canna_ edulis) fortificado con harina de Garbanzo (Cicer arietinum l) y Papaya (Carica papaya)

Abstract

It was prepared a cupcake rich in protein whose composition contains functional nutrients such as vit amin A, vitamin C and calcium b y using flours of C. The preparation of the cupcake was based on three formulations F1(75% - 25%) , F2 (50% - 50%) and F3 (25% - 75%) of achira ( Canna edulis ) and chickpea flour by adding 100 g of papaya to each of the formulations while compared with a witness sample cupcake, with a different composition. Sensory analysis was conducted with a panel forme d by 50 children between 9 and 10 years old. This test was based on the facial and verbal hedonic scale, it also was performed a microbiological analysis in which the total aerobic, total coliforms, molds and yeasts, was determined, consequently, it is pos sible to make evident that the microbial growth was not significant so, this product accomplishes the normal regulations since it was kept in a sterile and safe atrmosphere; before, during and after processing, in addition to this, a chemical composition analysis as well as vitamin C quantification by means of volumetric method, and vitamin A by HPLC, was carried out. The formula whith higher sensory acceptance corresponded to F2 (50% - 50%) whose calcium content is 868.49%, 57.77% of vitamin C, rates of 8.4 0% of protein, which makes evident the functional value of this cupcake. When consuming this cupcake as a source of protein, vitamin C, vitamin A and Ca. it is worth to ment ion that this product can be con sumed for disease prevention at the same t5ime it i s an energetic, economic and versatile food.