Use of Dehydrated Chicken Blood (Gallus domesticus) and Mango Pulp (Mangifera indica) to produce fortified gummy candies (#943)

Authors

Rua-Pomahuacre, Silvia

Grados-Espinoza, Anna

Castro-Vidal, Raul

Narciso-Gomez, Kennedy

Zevallos-Vera, Erika

Zevallos-Vera, Janeth

Solis-Tipian, Martin

Abstract

This study addresses the development of iron-fortified gummy candies as an innovative strategy to combat childhood anemia, a public health problem that affects 43.6% of Peruvian children under 3 years of age, through the use of animal by-products such as dehydrated chicken blood and mango pulp, rich in vitamin C, thus promoting iron absorption; the research was applied, with a quantitative approach, evaluating 18 experimental formulations in two replicates, whose sensory attributes (color, smell, taste, texture and acceptability) were valued by 30 semi-trained tasters, and analyzed with ANOVA statistical tests at 5% significance; The results demonstrated that formulations with a higher chicken blood content significantly influenced the sensory attributes of acceptability (p=0.001), color (p=0.000), and flavor (p=0.005). An optimal sample was obtained with 23.12 mg of iron per 100 mg of gummy, demonstrating that this type of nutraceutical has a high nutritional value and adequate sensory acceptance, constituting a promising and sustainable alternative for food enhancement and the prevention of anemia in vulnerable populations.