Determinación de proteína en tortillas elaboradas a base de mezcla de harina de maíz (Zea mays) nixtamalizada y harina de semillas de guaje (Leucaena leucocephala) en Jacaltenango, Huehuetenango.
2025
Domingo Camposeco, Flor de María Candelaria
Abstract In the present research, gourd seeds were studied as a means of protein fortification of tortillas made with nixtamalized corn flour. Therefore, it was necessary to produce gourd seed flour. Using guaje seed flour and nixtamalized corn flour as raw materials, three theoretical formulations were prepared, which varied in the percentage of each of the flours incorporated. The established formulations were used for the preparation of tortillas, however, due to the difference in the percentage, the organoleptic characteristics of the prepared tortillas varied, making it necessary to carry out a sensory evaluation panel, through which the most suitable tortilla is determined. pleasant for human consumption. The tortilla with the greatest acceptance in the sensory panel was the one that contained the lowest percentage of gourd seed flour, which is due to the organoleptic characteristics being more similar to those of the tortilla made only with corn flour. Having identified the tortilla with the greatest acceptance, a sample was sent to a food science laboratory so that, through proximal chemical analysis, they could determine the amount of protein present, showing with the result that the protein content present in a tortilla made with flour is equal. corn, therefore, it is concluded that the use of guaje seeds as a means of fortification of nixtamalized corn flour tortillas is viable.
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