Determinación de la estabilidad de hierro (Fe+3), calcio (Ca+2) y vitamina A en cubilete elaborado con harina de moringa (Moringa oleífera Lam) en Mazatenango, Suchitepéquez.

Pereira Túnchez,, Rubiancy (2015) Determinación de la estabilidad de hierro (Fe+3), calcio (Ca+2) y vitamina A en cubilete elaborado con harina de moringa (Moringa oleífera Lam) en Mazatenango, Suchitepéquez. Other thesis, Universidad de San Carlos de Guatemala.

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Abstract

The moringa (Moringa oleífera Lam) is a plant that exist in Guatemala, it is recognized for their benefits, it contains in its leafs many micronutrients like: iron (Fe+3), calcicum (Ca+2), potassium, vitamins A and C; protein and fiber too. This investigation was realized the determination of the stability of iron (Fe+3), calcicum (Ca+2) and vitamin A, in a cup cake making with flour moringa leaf (Moringa oleífera Lam) and the cup cake was compared with the daily dietary recommendations for seniors 13 years old. It was made three formulations, where there were variatios en the flour moringa with respect the flour wheat, the samples were evaluated in a pilot panel at the sensory analysis laboratory of the career Food Engineering of the University Center South West -CUNSUROC-; it was used method subjective response, test preference with scale hedonic of 7 points. The samples codes were (847, 368 y 429). They were evaluated for pilots panels, they standarized the sample and the results were analized for method of analysis of variance (ANDEVA), the panels pilots determinated that sample with code 368 it was the preferred. The favorite sample for the pilot panle, it was evaluated for a consumer panel, the results were 69% acceptability in the population against; the age of people who evaluated seniors 13 years old; the consumer panel are from Municipio de Mazatenango, Suchitepéquez. The cup cake preferred for the consumer panel contained 2,5% of flour moringa with respect the flour wheat, and the code 368. After is made a cup cake only with flour wheat (control sample). The cup cake and the control sample were analized: calcicum, by Bromatology Laboratory of the Faculty of Veterinary Medicine and Animal Science of the University of San Carlos of Guatemala; iron and vitamin A by Food Composition Laboratory, Integral Analytical Center, Institute of Nutrition of Central America and Panama (INCAP). 15 In the results the cup cake with flour moringa the micronutients: iron (Fe+3), calcicum (Ca+2) y vitamin A, are more stable than control sample and control sample, but they do not reach the daily dietary recommendations for seniors 13 years. The approximate cost laboratory level was Q. 1,95, for a presentation of cup cake 20 g.

Item Type: Thesis (Other)
Uncontrolled Keywords: Semillas, Hojas, Moringa, Harina de las hojas ; Nutrición ; Sémola de trigo; Germen trigo; Micronutrientes ;
Subjects: 600 Tecnología (Ciencias aplicadas) > 630 Agricultura y tecnologías relacionadas > 633 Cultivos de campo y de plantación
600 Tecnología (Ciencias aplicadas) > 660 Ingeniería química > 661 Tecnología de químicos industriales
600 Tecnología (Ciencias aplicadas) > 660 Ingeniería química > 664 Tecnología de alimentos
Divisions: 22 Centro Universitario del Sur-Occidente - CUNSUROC > Ingeniería en Alimentos
Depositing User: Ana Teresa / ATCY Cap Yes
Date Deposited: 24 Feb 2018 01:51
Last Modified: 24 Feb 2018 01:51
URI: http://www.repositorio.usac.edu.gt/id/eprint/5176

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