Estimación de tiempo de vida útil de una premezcla a base de matrices alimentarias andinas

Abstract

It was studied shelf life of a premix based on Andean food matrices with a formulation of 40 percent goose flour, 20 percent lupine flour, 20 percent quinoa flour, 10 percent mashua flour, 5 percent white carrot flour and 5 percent chia flour. Microbiological and physicochemical characteristics were evaluated at ambient temperature, such as 37 degrees centigrade for 37 days, obtaining absence of molds and yeasts, absence of mesophilic aerobic bacteria, absence of Enterobacteriaceae and absence of Salmonella, from day zero to day 37. Depending on the pH, the data was adjusted to zero order kinetics, determining a shelf life of 146 days at ambient temperature and 108 days at 37 degrees Celsius. In terms of acidity, a shelf life of 93 days at ambient temperature and 79 days at 37 degrees Celsius. Finally, depending on the humidity, with a kinetics of order one, a shelf life of 481 days at ambient temperature and 43 days at 37 degrees Celsius. Concluding that the premix of Andean crops meets the requirements of the Ecuadorian standard, this product can be oriented for consumption as a supplement for children from 1 to 3 years. In addition, the premix does not contain gluten, which makes it a suitable food for people with celiac problems.