Determinación del aporte calórico del pan bola de leche adquirido por la Institución Fundesura de Bucaramanga.

Abstract

Wheat flour is selected as a nutrient fortification vehicle, because it is used to make bread which is a food for daily consumption. Food fortification refers to the addition of micronutrients to certain foods. This strategy is currently considered as one of the main approaches to improve the consumption of vitamins and minerals in populations. Because of the relatively low costs and proven benefits, food fortification appears as one of the most cost-effective public health interventions. This work will be performed in stages from the collection of the sample to obtaining results. In the first stage a physicochemical analysis will be carried out in the SAS control and environmental management laboratory, by means of techniques such as determination of moisture, proteins, fats, ash, carbohydrates and caloric value, a second stage corresponds to the nutritional table Third stage corresponds to the comparison of a sample of milk loaf with a control sample (fortified with fortior), through the use of descriptive graphs and statistics The results show that it is a fortified food with high percentages of protein , Fat, carbohydrates, and caloric value, relative to the control sample; This bread is recommended for the intake of children, because it has high contents in its components, contributing to food safety specifically in the axis of consumption and biological use. Vitamin and mineral analysis should be done to make the study more complete.