Optimized technology for the production of raw materials and Valuation for inclusion in structural matrices under Nutritional Profile of food

摘要

The present Invention relates to the Improvement of the organoleptic and Nutritional Properties of food Sensory, adding extracts obtained from fruits, vegetables and Seeds.Including quinoa in replacement of the fat in food products without the rheological phenomenon is altered with results of New Products containing a Nutri balanceThis functional and Healthy, with the combination of nutrients and micronutrients fitoconstituyentes.