Procesamiento de barras nutritivas a base de harina de Dosidicus gigas “pota” con harina de Triticum compactum “trigo”
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Para el procesamiento de barras nutritivas se realizó la evaluación de dos proporciones diferentes de harina de Dosidicus gigas “pota” con harina de Triticum compactum “Trigo”, se llevó a cabo en el laboratorio SL04LA02 del departamento de Pesquería de la Universidad Nacional de Trujillo. Se analizó mediante dos formulaciones de 20 g y 40 g de harina de D. gigas, el producto final se sometió a pruebas sensoriales, bromatológicas, microbiológicas y tiempo de vida útil. Se evaluaron bajo estándares de calidad mediante la NTS N°071-MINSA/DIGESA-V.01, R.M 591-2008/MINSA, “Norma Sanitaria que establece los Criterios Microbiológicos de Calidad Sanitaria e Inocuidad para los Alimentos y Bebidas de consumo Humano” y la NTS 2010 N°088-MINSA/DIGESA-V.01 “Norma Sanitaria para la fabricación, elaboración y expendio de productos de panificación, galletería y pastelería”. Las fichas de evaluación sensorial se realizaron mediante análisis cualitativo y cuantitativo de los rasgos de color, olor, sabor y textura con puntajes de mayor a menor de 7 a 1 de aceptabilidad a 52 estudiantes de Biología Pesquera. El análisis estadístico arrojó con mayor aceptabilidad la formulación con la proporción de 20 g de harina D. gigas con puntuación de 6 “me gusta”, mientras con la formulación de 40 g con valor de 5 “me gusta poco”, existiendo una mínima diferencia significativa entre las dos formulaciones, logrando un producto de buena aceptación, los análisis microbiológicos evidencio ausencia de mohos, Escherichia coli y Salmonella sp.
For the processing of nutritional bars, the evaluation of two different proportions of Dosidicus gigas "squid" flour with Triticum compactum "wheat" flour was carried out in laboratory SL04LA02 of the Fisheries Department of the National University of Trujillo. It was analyzed using two formulations of 20 g and 40 g of D. gigas flour. The final product was subjected to sensory, bromatológical, microbiological, and shelf-life tests. These were evaluated under quality standards using NTS N°071-MINSA/DIGESA-V.01, R.M 591-2008/MINSA, "Sanitary Standard that establishes Microbiological Quality and Safety Criteria for Food and Beverages for Human Consumption" and NTS 2010 N°088-MINSA/DIGESA-V.01 "Sanitary Standard for the manufacturing, production, and sale of bakery, cookie, and pastry products". Sensory evaluation sheets were prepared through qualitative and quantitative analysis of color, smell, taste, and texture traits with scores from 7 to 1 of acceptability by 52 students of Fishery Biology. The statistical analysis showed greater acceptability for the formulation with the proportion of 20 g of D. gigas flour with a score of 6 "I like it", while the 40 g formulation received a score of 5 "I like it a little", with a minimal significant difference between the two formulations, achieving a product with good acceptance. Microbiological analyses showed the absence of molds, Escherichia coli, and Salmonella sp.
For the processing of nutritional bars, the evaluation of two different proportions of Dosidicus gigas "squid" flour with Triticum compactum "wheat" flour was carried out in laboratory SL04LA02 of the Fisheries Department of the National University of Trujillo. It was analyzed using two formulations of 20 g and 40 g of D. gigas flour. The final product was subjected to sensory, bromatológical, microbiological, and shelf-life tests. These were evaluated under quality standards using NTS N°071-MINSA/DIGESA-V.01, R.M 591-2008/MINSA, "Sanitary Standard that establishes Microbiological Quality and Safety Criteria for Food and Beverages for Human Consumption" and NTS 2010 N°088-MINSA/DIGESA-V.01 "Sanitary Standard for the manufacturing, production, and sale of bakery, cookie, and pastry products". Sensory evaluation sheets were prepared through qualitative and quantitative analysis of color, smell, taste, and texture traits with scores from 7 to 1 of acceptability by 52 students of Fishery Biology. The statistical analysis showed greater acceptability for the formulation with the proportion of 20 g of D. gigas flour with a score of 6 "I like it", while the 40 g formulation received a score of 5 "I like it a little", with a minimal significant difference between the two formulations, achieving a product with good acceptance. Microbiological analyses showed the absence of molds, Escherichia coli, and Salmonella sp.
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Keywords
Dosidicus gigas, Triticum compactum, barras nutritivas