Formulación de una galleta a partir del uso de harina de amaranto (Amaranthus spp.) y surimi de merluza (Merluccius gayi).

Abstract

In the present research work the formulation of a cookie was developed using as raw materials amaranth flour (Amaranthus spp.) And hake surimi (Merluccius gayi), the use of this flour was considered because it does not contain gluten and is suitable for people who do not consume this protein, and the use of hake since this species of fish is not consumed at all or only by few people in Ecuador. The study allowed to determine the cookie formulation with the highest degree of acceptance by the consumer, as an aid the need arose to make a tasting panel using the QDA as a tool and recording the information obtained in the statistical program Design Expert 11. In addition, the physical, chemical and microbiological characteristics of the cookie with better formulation and acceptance were evaluated, which contained 47.5 % amaranth flour and 22.5 % hake surimi, as a result, the product complies with the parameters established by the quality standards NTE INEN 2085 (2005). Also, the cost / benefit was determined.