Elaboración de fideo blanco tipo tornillo a partir de una formulación de harina integral de trigo y quinua en industrias Catedral S.A.

Abstract

The present work was developed in Industrias Catedral S.A., after an arduous investigation it was decided to launch to the market a new product, which has a tendency of fitnessheverría market and for the health care of the consumers, for this reason the project was presented to the board: "Elaboration of screw-type noodle, made from quinoa flour and wheat integral flour", which has the approval of the members of the board. After several modifications in the mills in both bank and sieve calibrations, as well as extraction diagrams, an integral fidelera flour is obtained, which will be our base as raw material for the noodle described above, mixtures were made with quinoa flour to enrich the noodle in the nutritional part and so that its power of acceptance in the market and is the most appropriate. After carrying out the tests according to the experimental design elaborated in this research work, the best treatments were obtained on 5 and 9, which in physical-chemical and bromatological properties, are within the ranges established in the INEN rules and regulations. (Ecuadorian Standardization Institute) for pasta. By having two positive treatments in the bromatological tests, the best was decided, by means of catasions, and the result was treatment 9 with a mixture of 95 percent whole wheat flour and 5 percent of quinoa flour. The tastings were based on criteria of people who consume fitness and vegan products.