Startup de repostería saludable libre de gluten con productos en base de harina de quinua, chía y linaza para la cuidad de Riobamba, Ecuador

Abstract

Abstract:The research work explores the food sector and the healthy options of products for society. Its objective is to provide healthy eating through the start-up of a healthy confectionery startup that offers products made to order chia, quinoa, organic flaxseed and gluten-free base in the city of Riobamba. As main premise there is evidence of a link between eating habits and indices of diseases such as hypertension, diabetes and celiac disease. For their effect, they were investigated different segments of the population of the city of Riobamba: people who have celiac disease; people who maintain a healthy diet; and, university students where the alternative of healthy eating is promoted. HE developed the minimum viable product in its prototyping, validation and pivoting phase with focus groups. This process allowed adjusting the nutritional values ​​of the raw materials, the proper procedures to obtain products made with Andean grains organic and gluten free. Likewise, its feasibility in the market and the guidelines were determined. to scale the proposal to innovative health consulting practices.