Browsing by Author "Bermeo Lata, Bryan Alexander"

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Determinación de la cantidad de cloruro de sodio en frituras de maíz y evaluación de la etiqueta nutricional
(Universidad de Cuenca, 2023-10-18) Bermeo Lata, Bryan Alexander; Donoso Moscoso, Silvana Patricia
Sodium chloride is a chemical compound consisting of sodium and chlorine, with the chemical formula NaCl. It is better known as table salt or common salt and is used in a wide variety of applications, from cooking to the chemical industry. Salt is an essential nutrient for the body, as it helps regulate water balance, helps maintain fluid balance in cells, and plays an important role in the transmission of nerve impulses because sodium helps generate electrical impulses in nerve cells allowing communication between them and muscles. In food, sodium chloride is used as a seasoning and preservative in food preparation. It is important to note that excessive salt consumption has negative health effects, including increased blood pressure and the risk of cardiovascular disease. In Ecuador, 1 out of every 5 Ecuadorians between 18 and 69 years of age has high blood pressure and approximately 45% of them are unaware that they suffer from this disease. In this project, the sodium chloride content was determined by Mohr's method in three brands of corn chips and compared with their label and nutritional traffic light. To obtain samples, corn chips were purchased at a supermarket in the city of Cuenca at two different times. For each determination and for each brand, the sodium chloride content was quantified in duplicate using Mohr's method. The results obtained were evaluated by means of an analytical, descriptive, cross-sectional study, determining whether the values obtained in the laboratory are equal to those reported on their nutritional labels or if they present variation in the salt concentration.