FORMULACIÓN Y EVALUACIÓN SENSORIAL DE UNA BEBIDA TIPO ATOL A BASE DE MAÍZ BLANCO (ICTAB-15) Y HARINA DE FRIJOL CRUDO (ICTA CHORTI) DIRIGIDA A ESTUDIANTES DE PRIMARIA Y MADRES DE FAMILIA EN EL MUNICIPIO DE SAN SEBASTIÁN, RETALHULEU.

Barillas, Ilse Grisel (2022) FORMULACIÓN Y EVALUACIÓN SENSORIAL DE UNA BEBIDA TIPO ATOL A BASE DE MAÍZ BLANCO (ICTAB-15) Y HARINA DE FRIJOL CRUDO (ICTA CHORTI) DIRIGIDA A ESTUDIANTES DE PRIMARIA Y MADRES DE FAMILIA EN EL MUNICIPIO DE SAN SEBASTIÁN, RETALHULEU. ["eprint_fieldopt_thesis_type_engd" not defined] thesis, USAC.

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Abstract

ABSTRACT The principal feeding problem in Guatemala is the low quality of their diet and eating practices, taking this into account, Guatemala is an appropiate country for biofortification like a complementary alternative to reduce micronutrient deficiencies in the population. Biofortification is the process of breeding crops to achieve high nutritional content, it increases the nutritional value of food crops by augmenting the density of vitamins and minerals. However, it is known, in the country chronic malnutrition is a problem that arises as a result of the action of many factors, nevertheless, by there is no adequate intake of minerals such as iron and zinc or a good amount of protein, malnutrition is manifested causing damage to human beings, especially children under five years of age. Accordingly, it is necessary to include biofortification as a great opportunity to solve the complex problem of micronutrient malnutrition in the Guatemala. Because of the above aspects, interest arose in the investigation of an atol-type drinking based on biofortified corn and beans, being a drinking with high nutritional value and complying the conditions from to the Central American Technical Regulation of nutritional labeling, to be labeled like "Source, Added , Enriched or Fortified”. Goal of this research was to propose three formulations, focused on obtaining an atoltype drinking with good sensory acceptance and makes easier its preparation for the mother of a family from rural communities in Guatemala. The first experimental section was developed in three stages, which detail the results according to the goals. Stage I includes the atol-type drinking development to improve the organoleptic features and increase the acceptance probability by the target group. Three formulations were desing to be a repicable process in any electric energy and nixtamal mixture comunity owner in Guatemala. Three formulations samples of Atol-type drinking were evaluated through sensory panel, formed by food science experts from Instituto de Ciencia y Tecnología Agrícola, acording to identify the principal features acceptance Kruskal Wallis analysis concluded about significant differences in the Smell, Color and Texture attributes, but not for the Flavor attribute, indicating the 3 atoles developed have the same taste acceptance.

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