Análisis bromatológico de alimentos funcionales y su aporte en la nutrición y salud para la demostración de su calidad alimentaria

Abstract

Currently, the eating habit is considered an important parameter to keep us healthy, however, it goes unnoticed what foods can give us benefits or what are the requirements that must be met for it. Functional foods are those capable of providing nutrition in a balanced way, and at the same time provide benefits for better health, thus avoiding the risk of disease. A bromatological evaluation of these foods lies in the control of quality standards that make it possible to make a food suitable for consumption and beneficial for the body. The objective of this work is to determine the bromatological parameters that these foods must meet through a bibliographic review to demonstrate their quality, safety and their beneficial effect on health. According to the bibliographic sources studied, we conclude that foods such as oatmeal, pasta with amaranth and soy flour, quinoa and lupine meet the parameters established by the Food Regulatory Institute, including microbiological analysis, confirming that their consumption is suitable and functional. We must keep in mind that the main energy fuel that our body receives is food and therefore, it is necessary that each of them comply with the parameters required by the regulatory Institutes of each of the countries.