Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo
The objective of this research was to evaluate the addition of powdered Chlorella algae in the candy as a protein enhancer in different concentrations (2%, 4% and 6%); in addition, temperatures of 38 and 42 ° C were used, physical chemistry (protein), microbiological variables (total coliforms, E. C...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2021
|
| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1411 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite | _version_ | 1856532506077036544 |
|---|---|
| author | Pinargote Ramírez, John Andrés |
| author2 | Rosado Palacios, Reinaldo Ramiro |
| author2_role | author |
| author_facet | Pinargote Ramírez, John Andrés Rosado Palacios, Reinaldo Ramiro |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Navarrete Álava, Johnny |
| dc.creator.none.fl_str_mv | Pinargote Ramírez, John Andrés Rosado Palacios, Reinaldo Ramiro |
| dc.date.none.fl_str_mv | 2021-03-24T17:19:53Z 2021-03-24T17:19:53Z 2021-02 |
| dc.format.none.fl_str_mv | 65 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/1411 |
| 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 | Alga Chlorella Temperatura Caramelo Proteína |
| dc.title.none.fl_str_mv | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The objective of this research was to evaluate the addition of powdered Chlorella algae in the candy as a protein enhancer in different concentrations (2%, 4% and 6%); in addition, temperatures of 38 and 42 ° C were used, physical chemistry (protein), microbiological variables (total coliforms, E. Coli, mesophilic aerobes, Staphylococcus aureus, Molds and Yeasts) and sensory (acceptability) were evaluated; for their measurement a Completely Random Design (DCA) with a 3x2 bifactorial arrangement with six treatments and 3 replications, obtaining a total of 18 experimental units. The results showed that the caramel added with the Chlorella seaweed contributed high levels of protein to the product, the best treatment being T4 with a percentage of 48.97%; regarding the microbiological analysis, evaluated according to the NTE INEN 2217 (2000), they showed that most of the treatments under study are within the requirements required by the standard; it is concluded that all the Chlorella algae and temperature relationships influenced the protein percentage of the caramel, evidencing that the treatment of T4 (42 ° C 4% algae) is the one that provides the highest protein content in the final product, while the sensory analysis applied to the untrained panelists showed good acceptability on the product, since the tasters did not show differences between the evaluated treatments. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_2d8553a4a8f36b6ff70749b9890df63b |
| 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:repositorio.espam.edu.ec:42000/1411 |
| publishDate | 2021 |
| 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 |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un carameloPinargote Ramírez, John AndrésRosado Palacios, Reinaldo RamiroAlga ChlorellaTemperaturaCarameloProteínaThe objective of this research was to evaluate the addition of powdered Chlorella algae in the candy as a protein enhancer in different concentrations (2%, 4% and 6%); in addition, temperatures of 38 and 42 ° C were used, physical chemistry (protein), microbiological variables (total coliforms, E. Coli, mesophilic aerobes, Staphylococcus aureus, Molds and Yeasts) and sensory (acceptability) were evaluated; for their measurement a Completely Random Design (DCA) with a 3x2 bifactorial arrangement with six treatments and 3 replications, obtaining a total of 18 experimental units. The results showed that the caramel added with the Chlorella seaweed contributed high levels of protein to the product, the best treatment being T4 with a percentage of 48.97%; regarding the microbiological analysis, evaluated according to the NTE INEN 2217 (2000), they showed that most of the treatments under study are within the requirements required by the standard; it is concluded that all the Chlorella algae and temperature relationships influenced the protein percentage of the caramel, evidencing that the treatment of T4 (42 ° C 4% algae) is the one that provides the highest protein content in the final product, while the sensory analysis applied to the untrained panelists showed good acceptability on the product, since the tasters did not show differences between the evaluated treatments.El objetivo de esta investigación fue evaluar la adición del alga Chlorella en polvo en el caramelo como potenciador proteico en diferentes concentraciones (2%, 4% y 6%); además se empleó temperaturas de 38 y 42°C, se evaluaron variables físico químicas (proteína), microbiológicas (Coliformes totales, E. Coli, Aerobios mesófilos, Staphylococcus aureus, Mohos y Levaduras) y sensoriales (aceptabilidad); para su medición se aplicó un Diseño Completamente al Azar (DCA) con arreglo bifactorial 3x2 con seis tratamientos y 3 réplicas, obteniendo un total de 18 unidades experimentales. Los resultados evidenciaron que el caramelo añadido con el alga Chlorella contribuyó altos niveles de proteína al producto, siendo el mejor tratamiento el T4 con un porcentaje del 48,97%; con respecto a los análisis microbiológicos, evaluados de acuerdo a la NTE INEN 2217 (2000), mostraron que la mayoría de los tratamientos en estudio se encuentran dentro de los requisitos requeridos por la norma; se concluye, que todas las relaciones de alga Chlorella y temperatura influyeron en el porcentaje proteico del caramelo evidenciando que tratamiento el T4 (42°C 4% de alga), es el que brinda el mayor contenido de proteína en el producto final, mientras que el análisis sensorial aplicado a los panelistas no entrenados demostró tener buena aceptabilidad sobre el producto, por cuanto los catadores no evidencian diferencias entre los tratamientos evaluados.Calceta: ESPAM MFLNavarrete Álava, Johnny2021-03-24T17:19:53Z2021-03-24T17:19:53Z2021-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis65 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/1411spaAtribución-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:ESPAM2021-03-24T17:19:54Zoai:repositorio.espam.edu.ec:42000/1411Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-21T05:07:03.140150Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabítrue |
| spellingShingle | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo Pinargote Ramírez, John Andrés Alga Chlorella Temperatura Caramelo Proteína |
| status_str | publishedVersion |
| title | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| title_full | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| title_fullStr | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| title_full_unstemmed | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| title_short | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| title_sort | Influencia del porcentaje de alga Chlorella y temperatura en la calidad proteica y sensorial de un caramelo |
| topic | Alga Chlorella Temperatura Caramelo Proteína |
| url | http://repositorio.espam.edu.ec/handle/42000/1411 |