The mojicones are traditional bread dough products that are very popular in several provinces of the central area of the Sierra. They are desired for their sweet taste and their benefits when consumed in the daily diet. This project sought to understand the bromatological composition of the mijicon to improve its commercialization in the city of Riobamba. A descriptive non-experimental design methodology was used with a correlational approach. According to the bromatological analysis, the composition in a 100g portion was as follows: protein (7.92%), fat (7.49%), total dietary fiber (5.37%), carbohydrates (73.2%), sodium chloride (6,762.22 mg), total sugars (348.7 mg), sodium (265.87%), moisture (4.45%) and ashes (1.44%). An informal survey was carried out through various social networks to examine the acceptability of the product and its pros and cons; a SWOT analysis was used. The results showed that the product has high acceptability because it is an innovative product, and its disadvantage is that capital is too weak to stock up on its advertising and marketing. It is therefore possible to recommend wider consumption of the product by a larger population, due to its substantial energy and nutritional benefits. Keywords: mojicon, bromatological, acceptability, demand, non-experimental design. RESUMEN Los mojicones son productos de masa pan, muy populares por tradición en varias provincias de la zona central de la sierra, siendo apetecido por personas que le gusta el sabor dulce, conociendo de su beneficio al consumirlo en la dieta diaria. La presente investigación busca conocer la composición bromatológica del mojicón y de este modo mejorar su comercialización en la ciudad de Riobamba, se uso una metodología de diseño no experimental de carácter descriptivo con un enfoque correlacional. En el análisis bromatológico se obtuvo los siguientes resultados, la proteína (7,92%), la grasa (7,49%), fibra dietética total (5,37%), carbohidratos (73,2%), cloruro de sodio (6.762,22 mg), azucares totales (348,7 mg), sodio (265,87%), humedad (4,45%), cenizas (1,44%) en una proporción 100 g, siendo importante compararla con otros productos de características similares. Para la aceptabilidad del producto se la realizo una encuesta informal por diversas redes sociales, a la vez determinando los pros y contras del producto siendo sustancial determinar un análisis FODA. Entonces debido al gran aporte energético como nutricional este producto puede ser consumido por una mayor población, teniendo una buena aceptabilidad del producto por ser un producto innovador, teniendo como desventaja de un capital débil para abastecerse de publicidad y mercadeo. Palabras clave: mojicón, bromatológico, aceptabilidad, demanda, diseño no experimental.
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