Desarrollo de snacks a partir de maíz morocho (Zea mays subsp. luxurians D.) y maíz negro (Zea mays var. alborubro-ornis G.) enriquecidos con b caroteno extraído de subproductos agroindustriales de la zanahoria (Daucus carota L.)

Abstract

The development of food products from traditional raw materials and agro-industrial by-products offers opportunities for innovation and sustainability in the food industry. The demand for healthy snacks is increasing owing to changes in lifestyle, increased urbanization, and preference for convenient foods. In this context, this study focused on developing snacks with morocho corn (Zea mays subsp. luxurians D.) and black corn (Zea mays var. alborubro-ornis G.) enriched with beta-carotene extracted from carrot (Daucus carota L.) by-products. This process included the extraction of beta-carotene by microwaving at 14 W and the incorporation of two percentages of beta-carotene to increase the nutritional value of the snack. Sensory analysis was performed to identify the best formulations. Subsequently, physicochemical analyses were carried out: pH (6.45), acidity (0.2 percent), moisture (6.13 percent; 6.26 percent), protein (9.6 percent; 9.1 percent), fat (6.7 percent; 6.9 percent), crude fiber (2.7 percent; 2.2 percent), ash (1.8 percent; 1.9 percent), and total carbohydrates (73.07 percent, 73.64 percent) for A1B2 (brown corn with 25 percent beta-carotene) and A2B2 (black corn with 25 percent beta-carotene). Microbiological analyses were performed to ensure compliance with INEN 2570 (2011). The results revealed no significant loss of beta-carotene in the final product, improving its appearance in terms of color and offering a product with excellent physical and sensory characteristics.