“Sustitución parcial de masa de maíz nixtamalizada con una harina de plantas nativas en Mazatenango, Suchitepéquez”

Cano Paiz, Elvira Annabella (2019) “Sustitución parcial de masa de maíz nixtamalizada con una harina de plantas nativas en Mazatenango, Suchitepéquez”. Other thesis, USAC.

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Abstract

ABSTRACT The research project was a flour made from Guatemalan plants: Amaranth (Amaranthus cruentus), Bledo (Amaranthus hybridus), Chaya (Cnidoscolus aconitifolius) and Quilete (Lycianthes synanthera), for the partial substitution of nixtamalized corn for the purpose to strengthen the nutritional quality with the minerals iron and zinc to conventional corn tortillas. This required the application of various unit operations such as disinfection and washing of plant material, drying, milling, screening, mixing, packing and storage, obtaining 121.37 mesh of granulometry in the mixture of flours. Three formulations of flours were developed, by means of material balances, so that when added to a mass of corn by 20%, 10% of the Daily Dietary Recommendations (RDD) of iron and zinc would be covered in children of 1 to 6 years of age, which was achieved because when analyzing fortified corn tortillas, it was obtained that Tortilla I covers 22.12% of iron and 20% of zinc, Tortilla II covers 33.89% of iron and 17% zinc, where both Tortilla I and II exceeded the proposed value, therefore, the hypothesis and research question is accepted. After the mineral analysis, a pilot panel and a panel of consumers where the Tortilla with formulation III, and then Tortilla II, stood out, however, taking into account the nutritional issue, Tortilla III was very much in below with respect to iron levels, therefore, due to the importance of the nutritional issue, Tortilla II was selected. Then the consumer panel was made to evaluate the selected sample, it was found greater acceptance in attribute of color and then taste, in addition, acceptance was obtained in 65.30%, before a rejection of 31.05%. The levels of oxalates present in the flour and tortilla of greater nutritional richness, acceptance and better in costs were also analyzed, where it was obtained: Flour II 29.9 mg / 100g, in the Tortilla Simple 18.7 mg / 100g and in the Tortilla II 14.9 mg / 100g, data that were considered low because it does not reach the maximum percentage per portion, except flour II. In conclusion, the flour was effective to fortify corn tortillas, obtaining favorable data of iron and zinc and low levels of oxalates, in addition, it was accepted in 65.30% regarding color, smell and taste by the group of selected consumers.

Item Type: Thesis (Other)
Additional Information: 22 Tg(942)Ali
Uncontrolled Keywords: Harinas de tortilla de Amaranto, Bledo, Chaya, Quilete
Subjects: 600 Tecnología (Ciencias aplicadas) > 630 Agricultura y tecnologías relacionadas > 631 Técnicas, equipo, materiales
600 Tecnología (Ciencias aplicadas) > 630 Agricultura y tecnologías relacionadas > 632 Lesiones, enfermedades, plagas vegetales
600 Tecnología (Ciencias aplicadas) > 630 Agricultura y tecnologías relacionadas > 634 Huertos, frutas, silvicultura
600 Tecnología (Ciencias aplicadas) > 630 Agricultura y tecnologías relacionadas > 635 Cultivos hortícolas (Horticultura)
Divisions: 22 Centro Universitario del Sur-Occidente - CUNSUROC > Ingeniería en Alimentos
Depositing User: Lic. Ana Teresa / ATCY Cap Yes
Date Deposited: 01 Aug 2019 22:24
Last Modified: 01 Aug 2019 22:24
URI: http://www.repositorio.usac.edu.gt/id/eprint/12458

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