An alternative functional food for children: breadsticks with fava bean flour (Vicia faba L.), turmeric (Curcuma Longa L.), and sacha inchi oil (Plukenetia volubilis L.). Their formulation and evaluation

Abstract

Integral sticks and the synthetic snacks present in the market do not proportionate enough nutritional value in children’s and teenagers’ feeding for their mental and physical development. Thus, is proposed the inclusion of nutritional food such as broad bean flour (Vicia faba L.), turmeric (Cúrcuma longa L.), and Sacha Inchi oil
(Plukenetia Volubilis L.) as a new alternative to benefit health. In this sense, this work has as an objective to formulate and evaluate the physicochemical, microbiologic, and sensorial characteristics of a breadstick as a functional alternative in children’s feeding. That’s why formulated breadsticks modified and adapted the
Ktenioudaki methodology. Subsequently, was carried out the physicochemical analysis of pH, titratable acidity,
humidity, proteins and fats; as well as the microbiologic analysis to determine the presence of moulds, total coliforms, Escherichia coli, Staphylococcus aureus y Salmonella spp. As a result, the first analysis got a pH of 5.8, acidity at 0.24, humidity at 3.7%, fats at 4.8%, and proteins at 2.5%; from the second has obtained a count of moulds < 103 UFC/g, total coliforms < 10 UFC/g, Escherichia coli absence, Staphylococcus aureus absence
and Salmonella spp absence. Thus, in a population of 100 children, breadsticks present an acceptability of: 87.50 % in an age range of 4 and 5 years old, 67% in children of 6 to 12 years old and 69% in teenagers of 13 to 14 years. Finally, was concluded that the breadsticks show bromatological and microbiological characteristics suitable for human consumption; in this sense, can be produced and marketed in big quantities due to their carbohydrates, proteins and fats content are a natural and functional alternative for children and teenagers.