Análisis comparativo del aporte nutricional de dos compotas de mango realizadas con variedades (Tommy Atkins y criollo) fortificadas con harina de avena (Avena sativa).

Abstract

After six months of life, fiber and vitamins should be added to the infant's diet, which contribute to the correct development of the immune system. These are mainly found in cereals, legumes and fruits. The problem lies in providing the individual with food prepared in such a way as to facilitate its consumption for better assimilation. In this context, the present work had the purpose of elaborating a mango compote fortified with oat flour, for that reason, it was compared the nutritional contribution of two mango compotes made with the varieties Tommy Atkins and Criollo fortified with oat flour (Avena sativa). The formulations for each mango variety were the same, obtained through the Software Design Expert version 11, which determined 11 possible formulations. The treatments were carried out in triplicate and compared by sensory tests, with untrained panelists, based on their organoleptic characteristics. The compote with the highest acceptance for each variety contained 71 % mango puree, 3 % oat flour, 25 % water and 1 % ascorbic acid. The physical, chemical, microbiological analysis was carried out and the results were compared with the parameters established by INEN standards. The compote made with the Tommy Atkins variety obtained better results. The retail price of the 113 g bottle is equivalent to USD 1. 40, a competitive price in the market, obtaining a margin of 40 %.