IPN makes churros rich in proteins

• April 23, 2024

Students of the National School of Biological Sciences (ENBC) of National Polytechnic Institute (IPN) developed the project Sakana, through which they increased the nutritional value of the Churros sugar, by adding a significant amount of sugar fish proteins .

Mauricio Flores Valdés , Zobeida Ayia Prieto Sosa Y Stephany Paola Romero Altamirano , students of the career of Biochemical Engineering and creators of this food, considered that the churros are highly consumed in Mexico, so they were given the task of converting a candy into a product with a Nutritional value .

In this regard, Flores Valdés, said: "In principle it was very difficult to break the paradigm that represented for people to taste meat from fish in a sweet food, but it is important to mention that once processed the fish It is odorless and insatiable, so you can take advantage of its properties without the characteristic smell and taste. "

They indicated that among the food attributes of fish highlights its high content of amino acids essential, easy to digest because they contain less connective tissue: "The grease which contains the fish it is rich in polyunsaturated fatty acids, which are an essential component in human nutrition; the body can only take them through food, "said Flores Valdés.

The polyunsaturated fats they lower the levels of certain lipoproteins associated with the risk of suffering cardiovascular diseases , by maintaining and increasing the so-called "good cholesterol ", which prevents the formation of dangerous plates that produce arteriosclerosis .

For his part, Prieto Sosa said: "Fish is a good source of vitamins A, D and B12 , also contains elements minerals like phosphorus, magnesium, selenium and iodine. We crush the fish fillets, we filter the obtained solution and we incorporate it into the bread dough to make the churro or it can even be used to make some other type of bread ".

Once the pasta is obtained fish , it is mixed with wheat flour, sugar, cinnamon, butter and salt to obtain a homogenous dough that, finally, is introduced in a pastry bag or duya for the fritting that is done in about 30 minutes.

Although the mixture seems strange, the students of IPN they obtained a good result in the sensory test with more than 80% acceptance: "What was done was to give two samples, one normal and one with fish, and in most cases the tasters could not distinguish the difference", explained Prieto Sosa.
 

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