Determinación de los compuestos bioactivos y tiempo de vida útil de un spaghetti elaborado a partir de cultivos andinos y residuos agroindustriales

Abstract

Currently, the needs of special groups have led industries to develop products to satisfy these needs, they have also focused on recovering and taking advantage of ancestral crops, as well as products from large industries such as bananas. In this context, the present research work was developed with the aim of taking advantage of all these crops and residues for the elaboration of a spaghetti as an alternative to gluten-free products, this research allowed to determine bioactive characteristics and useful life of the same. Two types of F1 noodles were elaborated (Mashua, Oca, Achira, Chocho, White Carrot, Banana) and F2 (Mashua, Oca, Achira, Chocho, Banana, Chinese Potato), the results allowed to establish if the percentages of the flours had an impact on the the phenolic content, as well as the shelf life of each of the noodles. Consequently, the percentages of the flours did affect the phenolic content, having a significant difference between the two spaghetti. Being a technological challenge regarding the development of a product with acceptable quality and safety characteristics. The useful lifetime was estimated based on aerobic mesophiles and by means of a predictive model, times of 6 months were obtained for the F1 spaghetti and 3 months for the F2 spaghetti. Finally, the retail cost to have a 20 percent rate of return for the F1 spaghetti was 3.26 dollars and for F2 it was 3.20 dollars.