Desarrollo tecnológico para la elaboración de snacks de maíz (Zea mays), quinua (Chenopodium quinoa) y haba (Vicia faba) nixtamalizados

Abstract

The present study was oriented to develop a snack product using traditional Ecuadorian foods: Corn (Zea mays), Quinoa (Chenopodium quinoa) and Field Bean (Vicia faba), which were nixtamalized with optimal parameters cited in previous research; where in the last stage of production they were baked and fried. The treatment obtained by baking and with a relationship between ingredients 50:30:20 (corn: bean: quinoa) was the best evaluated in appearance, flavor, texture and acceptability. This formulation was characterized by proximal analysis, having 406 mg of Ca2+ per 100 g of product; carbohydrates (69.62 percent), resistant starch (2.25 percent), low in lipids (3.29 percent) and with a high percentage of protein (10.91 percent) compared to other products on the market; making it a healthy and nutritious food, suitable for celiac people because corn, beans and quinoa are gluten-free foods. The product did not present microbiological contamination of total coliforms, molds and yeasts. The shelf life was determined according to the deterioration kinetics of the product quality, where the measurable attribute was humidity (percentage H) in snacks stored at three different temperatures (25, 30 and 35 Celsius degrees), obtaining a deterioration kinetics of zero order (n = 0). For this reason, the shelf life is reduced from 10.6 months at 25 Celsius degrees to 5.6 months at 35 Celsius degrees, showing that high storage temperatures cause a greater deterioration of snack quality.