Evaluación nutritiva y sensorial de raciones del programa de complementación de la alimentación de la Junta Nacional de Auxilio Escolar y Becas (JNAEB)

Abstract

Organoleptic quality and nutritional value are important parameters in the evaluation of foodstuffs. Food entirely adequate from the nutritional point of view be rejected if is not acceptable because of colour, taste, texture, etc. With these concepts in mind, two concentrated stews: base of beefstew (Base de Carbonada) and base of minestrone soup (Base de Minestrón)elaborated by three Chilean Industries of distribution by the National Committee of Assistance to Schoolchildren (JNAEB) under its food supplementation programs were evluated. Only two out of six samples studied had the protein content claimed by the labels. However, all samples complied with the protein content specified by JNAEB. As for calorie content, only the product marketed by one industry supplied the minimum amount of calories specified by JNAEB. As for organoleptic properties, color was the most affected parameter. The overall quality was variable depending on the manufatures tested.