Desarrollo de una premezcla de masa de pizza integral fortificada con zinc.

Abstract

Zinc is a most frequently used element in fortification of foodstuffs, all due to diseases affecting the immune system. The idea of developing a zinc-fortified wholemeal pizza dough premix was put forward, achieving an adequate formulation. To meet the proposed objectives, a methodology was proposed where 4 treatments were chosen, which had different percentages of zinc: 0.005; 0,007; 0.010 and 0.015. In order to have a winning formulation, a sensory analysis had to be carried out, where the results were added to the statistical program Design Expert 13, which generated 100 suitable formulations, of which the highest amount of zinc was chosen. The recommended formula was sent to a laboratory for its respective chemical and microbiological analysis. which belong to their respective standard. In the end an economic study had to be carried out to find the cost and benefit of the product, which is the fortified premix. The result was obtaining a product for weekly consumption, the percentage of zinc was high enough to be for daily consumption.