Food products with addition of pumpkin (cucurbita moschata) flour as a contribution to vitamin a consumption
DOI:
https://doi.org/10.24054/limentech.v21i2.2604Keywords:
Arepa, Bread,, Carotenoids, Pumpkin flour, Vitamin AAbstract
Vitamin A deficiency is a more frequent problem in children with protein-calorie malnutrition and pregnant women, with prevalence in developing countries. This vitamin must be supplied in the diet as an essential micronutrient. Vegetables such as pumpkin (or squash) contain carotenoids precursors of Vitamin A with high bioactivity, therefore, the objective of this study was to develop food products with the addition of pumpkin flour as a contribution to the consumption of Vitamin A. Breads were formulated with wheat flour and arepas with corn flour, substituting them with proportions of pumpkin flour to obtain products that comply with "good source" and "excellent source" of Vitamin A claims in accordance with the provisions of the Colombian food labeling regulation. Sensory analysis was performed on the products against control samples and the nutritional composition was analyzed according to the data of the Food Composition Table of the ICBF. The breads and arepas that complied with “good source” and “excellent source” of Vitamin A descriptors had a good consumer acceptance in their sensory attributes. There were no significant differences between the bread samples, but in the texture between the arepas samples. The formulations of breads and arepas let to obtain products classified as "good source" and "excellent source" of vitamin A, representing an alternative consumption of this vitamin.
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