Elaboración y evaluación bromatologica de galletas enriquecidas con harina de larvas de Rhynchophorus Palmarum (Chontaduro), obtenida por el método de Liofilización y Secado en bandejas.

Abstract

This research, development and evaluation bromatological flour biscuits fortified with larvae of Rhynchophorus palmarum (Chuntaduro) obtained by the process of freeze drying an tray drying. It was held at the Escuela Superior Chimborazo. In laboratories Process of the Faculty of Sciences where dry skin, Microbiology and Parasitology Food Industry, Faculty of Animal Science where it was determined was obtained compositional analysis ok skin and cookies studied Analytical Laboratory Services, Chemical and Microbiologic Water and Food (ALSCM acronyms in Spanish “SAQMIC”) where the values of minerals such as calcium and iron set; U.B.A and Analytical Laboratories where the amino acid profile of the study sample was established. All this together helped determine the nutritional quality of te larvae before and after being subjected to the drying process, as well as enriched cookies, highlighting the 40% protein content presented on dry skin larvae. Obtained the flour milling process, cookies was prepared using different percentages of presence 25%, 50% and 75% of flour larvae, with were subject to a test tasting, being the sample with 0% and 25% flour larvae, the most satisfying for the a panel of 30 judges untrained. To these they were applied a bromatological and microbiological analysis, obtaining results of both fortified biscuit and cookie witness: ashes 0.96% and 1.30%, fiber 2.98% and 3.5%, fat 12.40% and 10.76%, moisture 0.41% and 1.07%, protein 14.75% and 8.01%, carbohydrates 46.95% and 55.84% and values Mesophiles aerobic, molds and yeast within the limits established by the Ecuadorian Standard NTE INEN 2085:2005 (Requirements cookies), respectively. This shows the nutritional and sanitary quality of the final product, and shows that dry skin flour larvae Chontaduro (Rhynchophorus palmarum) can nutritionally enhance traditional sweet biscuit. It is recommended the formulation of other products in which sub products such as digestive fat is used to take advantage of the high-fat fraction larvae.