Propuesta de creación de postres para el adulto mayor utilizando chía, quinua y espirulina

Abstract

Pastry and confectionery products have great versatility when it comes to making desserts for today´s market, with the various techniques, inputs and modern machinery can give way to an endless number of recipes. More and more people are looking for healthy options and less envasive kitchens in terms of fat or other ingredients, so that they help maintain good health, with this concept the idea was born for alternative desserts, capable of replacing flour, fat, eggs, dairy or its derivatives that cause problems, discomfort or food intolerance. Therefore, an older adult is that person who is going through his last stage of life, in Ecuador a person is considered as an older adult, when they reach 65 years of age, in this period there are physiological changes that modify their behavior and that may or may not vary their eating style, in addition to social and psychological transformations in their environment that also influence their diet. For an older adult the consumption of desserts, contrary to what is believed; as long as it is given with moderation and taking care that they are not very copious desserts or loaded with saturated fats, too many simple carbohydrates, colorants or excessive use of food additives (as it is usually found in any store or supermarket); they do not represent a risk. The most common changes in the older adults are associated with constipation, lack of essential micronutrients, dry mouth and loss of sensation in the senses. Either chia, quinoa or spirulina have been studied and researched for their application in desserts as a supply of nutrients and to maintain a good condition in the elderly when consuming them. These superfoods are changing the world, being good sources of fiber, rich in essential amino acids and antioxidants, as well as an extensive list of macro and micronutrients superior to common ingredients.