“Desarrollo De Una Tortilla Chip A Base De Maíz, Enriquecida Con Omega 3 A Través De La Incorporación De Semillas De Ajonjolí, Chía Y Linaza”.

Calderón Monge., Estefany Rennief (2018) “Desarrollo De Una Tortilla Chip A Base De Maíz, Enriquecida Con Omega 3 A Través De La Incorporación De Semillas De Ajonjolí, Chía Y Linaza”. Other thesis, USAC.

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Abstract

ABSTRACT Nowadays, consumers prefer products that, in addition to satisfying their needs, contribute to their diet as many nutrients as possible, this being one of the great challenges facing the food and beverages industry, giving its consumers food products that contain a plus nutritional or that potentiate an essential nutrient. Due to this challenge presented by the market it is necessary for companies to bet on products with high nutritional value leading them to the development of products that can satisfy the needs of consumers, that is why the development of a snack prepared with corn was carried out that could contribute to the contribution of omega 3 in the final For the elaboration of the product a food was taken into account that is of popular consumption and of a raw material that is the base of the diet in the majority of the Guatemalans, developing a Nacho of corn enriched with a mixture of seeds of sesame, chia and flaxseed; since the nature of these seeds have a high content of Omega 3, having as main objective that this final product contains a significant contribution of Omega 3, but also be acceptable in the market. The research was named: "DEVELOPMENT OF A CHIP TORTILLA BASED ON MAIZE, ENRICHED THROUGH THE INCORPORATION OF SEEDS OF AJONJOLÍ, CHÍA AND LINAZA". A chipless tortilla without seeds previously accepted by the consumers and a tortilla chip enriched with seeds was evaluated to determine the acceptance of the new product by means of a paired preference test.

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