The objective of this research was to develop and evaluate a baked toast made from nixtamalized corn dough and fish residue flour. Rainbow trout flour was characterized through a proximal analysis and analysis of inorganic elements. It was obtained that the analyzed flour contains 4.84% moisture; 25.43% ash; 25.94% lipids; 39.14% protein; 4.65% carbohydrates; 3476.81 mg / kg of calcium and 551.34 mg / kg of magnesium. Toast was elaborated as a functional food, for which preliminary tests were made where three formulations were prepared with different concentrations of fish residue meal (2.5%, 7.5%, 10%), based on the results of the acceptability test, it was decided use the 5g concentration for the final product. A toast was made with fish residue meal, with spices and salt. It was sensory evaluated by means of a hedonic scale applied to 30 untrained judges, tests were also carried out on a control (100% corn toast). A proximal analysis and analysis of inorganic elements were carried out on the toasts, the control toast obtained 7.99% humidity; 1.29% ash; 3.63% lipids; 5.42% protein; 81.64% carbohydrates; 75.47 mg / kg of iron; 22.75 mg / kg of zinc; 676.16 mg / kg of calcium; 379.31 magnesium; 8741.18 mg / kg of potassium and 273.10 mg / kg of sodium. For toasting with fish residue flour, 7.39% moisture was obtained; 22.63% ash; 6.42% lipids; 9.91% protein; 54.21% carbohydrates; 99.70 mg / kg of iron; 29.24 mg / kg of zinc; 1651.83 mg / kg of calcium; 381.56 mg / kg of magnesium; 9521.70 mg / kg of potassium and 8557.59 mg / kg of sodium.
El objetivo de esta investigación fue desarrollar y evaluar una tostada horneada a partir de masa de maíz nixtamalizado y harina de residuo de pescado. Se caracterizó la harina de Trucha arco iris a través de un análisis proximal y análisis de elementos inorgánicos. Se obtuvo que la harina analizada contiene 4.84% de humedad; 25.43% de cenizas; 25.94% de lípidos; 39.14% de proteína; 4.65% de carbohidratos; 3476.81 mg/kg de calcio y 551.34 mg/kg de magnesio. Se elaboró la tostada como alimento funcional, para la cual se hicieron pruebas preliminares donde se prepararon tres formulaciones con diferentes concentraciones de harina de residuo de pescado (2.5%, 7.5%, 10%), con base en los resultados de la prueba de aceptabilidad, se decidió utilizar la concentración de 5g para el producto final. Se formuló una tostada con harina de residuo de pescado, con especias y sal. Se evaluó sensorialmente mediante una escala hedónica aplicada a 30 jueces no entrenados, asimismo se realizaron las pruebas a un control (tostada 100% de maíz). Se realizó un análisis proximal y análisis de elementos inorgánicos a las tostadas, la tostada control obtuvo 7.99% de humedad; 1.29% de cenizas; 3.63% de lípidos; 5.42% de proteína; 81.67% de carbohidratos; 75.47 mg/kg de hierro; 22.75 mg/kg de zinc; 676.16 mg/kg de calcio; 379.31 de magnesio; 8741.18 mg/kg de potasio y 273.10 mg/kg de sodio. Para la tostada con harina de residuo de pescado se obtuvo 7.39% de humedad; 22.63% de cenizas; 6.42% de lípidos; 9.91% de proteína; 53.65% de carbohidratos; 99.70 mg/kg de hierro; 29.24 mg/kg de zinc; 1651.83 mg/kg de calcio; 381.56 mg/kg de magnesio; 9521.70 mg/kg de potasio y 8557.59 mg/kg de sodio.
