Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido
The objective of this research was to determine a suitable percentage that meets the physicochemical, nutritional, toxicological and sensory characteristics of a whipped yogurt, in order to determine an adequate percentage that meets the characteristics Physicochemical, nutritional, toxicological an...
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| 格式: | bachelorThesis |
| 語言: | spa |
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2023
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| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/2124 |
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添加標簽 | _version_ | 1856532502680698880 |
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| author | Intriago Daza, Lauro Andrés |
| author2 | Marcillo Alcívar, Frank Marlon |
| author2_role | author |
| author_facet | Intriago Daza, Lauro Andrés Marcillo Alcívar, Frank Marlon |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Macías Andrade, Edison Fabián |
| dc.creator.none.fl_str_mv | Intriago Daza, Lauro Andrés Marcillo Alcívar, Frank Marlon |
| dc.date.none.fl_str_mv | 2023-07-26T18:26:51Z 2023-07-26T18:26:51Z 2023-07 |
| dc.format.none.fl_str_mv | 86 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/2124 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | Bledo Aflatoxina Proteína Fibra |
| dc.title.none.fl_str_mv | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of this research was to determine a suitable percentage that meets the physicochemical, nutritional, toxicological and sensory characteristics of a whipped yogurt, in order to determine an adequate percentage that meets the characteristics Physicochemical, nutritional, toxicological and sensory characteristics of a yogurt. For its effect, 4 treatments were carried out with different percentages of flour (0.50, 1, 1.5, and 2), the same ones that were later analyzed for pH, ° Brix, acidity, syneresis, viscosity, total solids, proteins, fiber, coliforms totals, Escherichia coli, molds and yeasts, allergenic toxicity, bioeasy aflatoxin m1, and sensory characteristics. The results showed that the pigeon flour presented a non-allergenic behavior for 5 samples out of 6 that were analyzed. In addition, it will be verified that, with a higher percentage of established flour, the values of °Brix, protein and syneresis will increase, however, they are all within the limits. The treatments in the microbiological field did not present the presence of Escherichia coli, however, certain traits of total coliforms were found, of which said values are within the established limits. The treatments that presented the best physical-chemical and nutritional characteristics underwent an aflatoxin analysis using a quantitative method and the result was favorable since none exceeded the limits established by the regulations. Treatment 1 was the most accepted according to the sensory analysis performed. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_07dd8860384d5caa2b20ee200b6d9c49 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | ESPAM |
| network_name_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:null:42000/2124 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Calceta: ESPAM MFL |
| reponame_str | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
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| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batidoIntriago Daza, Lauro AndrésMarcillo Alcívar, Frank MarlonBledoAflatoxinaProteínaFibraThe objective of this research was to determine a suitable percentage that meets the physicochemical, nutritional, toxicological and sensory characteristics of a whipped yogurt, in order to determine an adequate percentage that meets the characteristics Physicochemical, nutritional, toxicological and sensory characteristics of a yogurt. For its effect, 4 treatments were carried out with different percentages of flour (0.50, 1, 1.5, and 2), the same ones that were later analyzed for pH, ° Brix, acidity, syneresis, viscosity, total solids, proteins, fiber, coliforms totals, Escherichia coli, molds and yeasts, allergenic toxicity, bioeasy aflatoxin m1, and sensory characteristics. The results showed that the pigeon flour presented a non-allergenic behavior for 5 samples out of 6 that were analyzed. In addition, it will be verified that, with a higher percentage of established flour, the values of °Brix, protein and syneresis will increase, however, they are all within the limits. The treatments in the microbiological field did not present the presence of Escherichia coli, however, certain traits of total coliforms were found, of which said values are within the established limits. The treatments that presented the best physical-chemical and nutritional characteristics underwent an aflatoxin analysis using a quantitative method and the result was favorable since none exceeded the limits established by the regulations. Treatment 1 was the most accepted according to the sensory analysis performed.El objetivo de esta investigación fue determinar un porcentaje idóneo que cumpla con las características fisicoquímicas, nutricionales, toxicológicas y sensoriales de un yogur batido. Para su efecto, se realizaron 4 tratamientos con distintos porcentajes de harina (0.5%-1%- 1.5% y 2 %), mismos que fueron analizados posteriormente para pH, ° Brix, acidez, sinéresis, viscosidad, sólidos totales, proteínas, fibra, coliformes totales, Escherichia coli, mohos y levaduras, toxicidad alergénica, bioeasy aflatoxin m1, y características sensoriales. Los resultados evidenciaron que la harina de bledo presentó un comportamiento no alergénico para 5 muestras de 6 que fueron analizadas. Además, se logró comprobar que, a mayor porcentaje de harina, los valores de °Brix, proteína y sinéresis aumentaron, sin embargo, todos están dentro de los límites establecidos. Los tratamientos en el ámbito microbiológico no presentaron presencia de Escherichia coli, no obstante, se encontró presencia de coliformes totales, de los cuales dichos valores están dentro de los límites establecidos por la norma NTE INEN 2395, para bebidas fermentadas. A los tratamientos que presentaron mejores características físico-químicas y nutricionales se le realizaron un análisis de aflatoxina método cuantitativo y el resultado fue favorable ya que ninguno superó los límites que establece la normativa. El tratamiento 1 fue el más aceptado según el análisis sensorial realizado.Calceta: ESPAM MFLMacías Andrade, Edison Fabián2023-07-26T18:26:51Z2023-07-26T18:26:51Z2023-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis86 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/2124spaAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAM2025-12-30T06:49:01Zoai:null:42000/2124Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:49:01Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido Intriago Daza, Lauro Andrés Bledo Aflatoxina Proteína Fibra |
| status_str | publishedVersion |
| title | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| title_full | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| title_fullStr | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| title_full_unstemmed | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| title_short | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| title_sort | Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido |
| topic | Bledo Aflatoxina Proteína Fibra |
| url | http://repositorio.espam.edu.ec/handle/42000/2124 |