Desarrollo de una bebida láctea con la adición de harinas de mashua (Tropaeolum tuberosum) y quinua (Chenopodium quinoa).

Abstract

In the food industry, foods from different origins are transformed and for various purposes, marking contributions to the economy and commercial development of the countries. Currently, global trends indicate higher consumption of ready-to-eat foods, which generates added value to native and traditional products. The objective of this research was to develop a dairy drink with the addition of mashua and quinoa flour; the same ones that nowadays can be bought in supermarkets to formulate drinks with milk, in such a way, that they would have a high protein quality and could be used by celiac people since these flours are gluten free. The statistical software Design Expert version 12 was used to produce the milk beverage; 15 treatments were generated, each sample was presented in a 1 000 mL plastic container, the sensory parameters of the milk drink were evaluated by a panel made up of students from the last cycle of the UCSG Nutrition, Aesthetics and Dietetics degree. The results obtained in the Design Expert version 12 program determined the following best formula: 2.14% mashua flour, 4.71% quinoa flour, 83.15% milk and 10% sugar; the same one that fulfilled the requirements established in the norm INEN 2564 (2011). The cost - benefit was USD 1.30 which means that the development of this work is feasible, since an income of USD 0.30 is obtained for every dollar invested.