Development of bread fortified with ground chia seeds intended for school breakfast in the baking industry INPASA in Cochabamba
DOI:
https://doi.org/10.52428/20758944.v13i39.655Keywords:
Chia Seeds, Bread, School breakfast, BakeryAbstract
This project aims the application of ground chia seeds into bread, oriented to school breakfast, and identify the appropriate concentration in terms of adequate nutritional qualities and organoleptic characteristics. Far this, the breads were pre pared at differen concentrations, which were subjected to a sensory analysis where the judges were children in school age being. The results were the basis far the analysis of the effect of variables through experimental design, so it carne toan accepted concentration, which was subjected to the analysis of fatty acid profile and physicochemical parameters at the Center of Foods and Natural Products, arder to determine the nutritional value of the product.
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References
Gutiérrez, H., & De la Vara, R. (2008). Análisis y diseño de experimentos. México: McGraw Hill lnteramericana Editores S.A.
Pedrero F., D. L., & Pangborn, R. M. (1997). Evaluación sensorial de los alimentos: Métodos analíticos. México D.F.: Alhambra Mexicana.
Omonte R., Z. M. (2010). Producción de tortillas y nachos enriquecidos con acidos grasos esenciales Omega 3 provenientes de semilla de chía (Salvia Hispánica). Cochabamba.
AOAC. 1984. Official methods of analysis of the Association of Official Analytical Chemists. 14a edición. Washington, DC, Asociación de químicos analíticos oficiales.
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