Formulación y evaluación sensorial de una bebida tipo atol a base de harina de arroz (Oryza Sativa L) y harina de bledo (Amaranthus Hypochondriacus L) dirigida hacia escolares de primaria urbana del sector oficial de Santo Domingo, Suchitepéquez.

Boteo Benito, Carlos Enrique (2018) Formulación y evaluación sensorial de una bebida tipo atol a base de harina de arroz (Oryza Sativa L) y harina de bledo (Amaranthus Hypochondriacus L) dirigida hacia escolares de primaria urbana del sector oficial de Santo Domingo, Suchitepéquez. Other thesis, USAC.

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Abstract

ABSTRACT Guatemala ranks among Latin American and Caribbean countries with high vulnerability to food and nutritional insecurity (FAO, 2010). Such is the case in Suchitepéquez, which data generated by the Encuesta Nacional de Condiciones de Vida –ENCOVI– (2011) show that only 17.1% of households can be considered safe from the food standpoint. In Guatemala, nutritious foods are constantly being formulated to mitigate and/or eradicate such vulnerability. Today, Atoles have become a drink of mass consumption, whether children, youth or adults, no matter the economic position (Leal Cordero, 2015). Based on the above, the main objective of the present study was to formulate and evaluate sensorially an atol type beverage based on rice flour and crap flour in proportions 5:3, 4:4 and 3:5. To carry out the sensory panel, 19 laboratory panelists and 100 consumers were employed Formed by schoolchildren between the ages of six and twelve years. The study with laboratory panelists took place in the sensory Evaluation Laboratory of the University Center of Southwest adjacent to this study the consumer panel was executed at the official school Dolores Bedoya and Rafael Moreira in the municipality of Santo Domingo, Suchitepéquez. In the development of this study such as rice/bledo flour was used in different proportion, plastic containers, disc mill, traditional pot, thermometer, among others. A sensory evaluation with a verbal and facial hedonic scale, Fisher's Anova statistical method, among others, was also executed. Having developed the sensory evaluation and applied the statistical method was obtained as a result in the category Like moderately of the hedonic scale and indicating greater acceptability of the formulation 937.

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