Valor nutritivo de una galleta formulada a base de harina de amaranto, y su aceptabilidad en niños y niñas de 7 a 10 años de edad, que asisten a la Escuela Fiscal Mixta José Mendoza Cucalón de la ciudad de Guayaquil, año 2017.

Abstract

The objective of the present investigation was to formulate and develop an amaranth meal biscuit (A. Caudatus Linneo), in order to evaluate the acceptability and its nutritional potential. The study population included 34 children aged 7 to 10 years of the José Mendoza Cucalón School in the city of Guayaquil. The project is attributed an exploratory design of qualitative type since it was based on the formulation of an innovative product and the data collection in terms of sensory evaluation and subsequent nutritional analysis. In the dough’s formulation, wheat flour was substituted for amaranth flour in different proportions (25, 50 and 75%). The organoleptic characteristics of the product were analyzed by means of a mixed facial hedonic scale. The sensorial analysis determined that the sample with substitution of 50% of wheat flour was accepted in a greater degree of significance in terms of color, flavor and texture. The inclusion of amaranth flour in the cookie formulation implied a significant contribution of 2 g of protein and in total energy 62 Kcal, in a 15 g portion of the cookie. It was observed that amaranth flour can be used as a partial substitute for wheat flour in the formulation of whole grains, due to its nutritional contribution. In addition, substitutions of 25% and 75% are considered as options that are highly accepted by the age group.