Desarrollo de una colada fortificada con vitamina A, zinc y hierro para el desayuno escolar de niños entre 3 a 4 años 11 meses

摘要

This study presents the development of a product called colada that was fortified with vitamin A and minerals such as zinc and iron, for the breakfast of children from 3 to 4 years and 11 months old. In the first stage of this work the formula was determined based on the nutritional requirements of the children from 3 to 4 years 11 months old, and the quantities of each ingredients were selected according to the grater amount of nutrients that the ingredient contributed in the formula. A sensory study was made to this formula to determine the level of acceptance of the product. In the second stage of the study xantan gum and silicon dioxide were used to improve rheological properties of the colada, using a complete randomized experimental design to evaluate ten treatments with different concentration of silicon dioxide; 0.1%, 0.15% y 0.2%, and xanthan gum; 0.4%, 0.7% y 1% with the help of a control which had no xantan gum and silicon dioxide. In this design viscosity, sedimentation and solubility were measured in order to prove if there were changes in the rheological properties of the colada.