Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius)
This study evaluated the nutritional and anti-nutritional composition profiles of different parts of the Bledo Manso (Amaranthus dubius), as well as the elaboration and sensory evaluation of cookies based on flour from its seeds using the Design Thinking tool. A completely randomized experimental de...
Kaydedildi:
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2024
|
| Konular: | |
| Online Erişim: | http://repositorio.espam.edu.ec/handle/42000/2482 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Etiketle | _version_ | 1856532492565086208 |
|---|---|
| author | Rosado Alcívar, Priscilla Mariana |
| author2 | Zamora Cedeño, María Concepción |
| author2_role | author |
| author_facet | Rosado Alcívar, Priscilla Mariana Zamora Cedeño, María Concepción |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Matute Zeas, Marcelo Edmundo |
| dc.creator.none.fl_str_mv | Rosado Alcívar, Priscilla Mariana Zamora Cedeño, María Concepción |
| dc.date.none.fl_str_mv | 2024-07-17T14:46:53Z 2024-07-17T14:46:53Z 2024-07 |
| dc.format.none.fl_str_mv | 48 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/2482 |
| 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 | Ceras Goma Design Thinking |
| dc.title.none.fl_str_mv | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | This study evaluated the nutritional and anti-nutritional composition profiles of different parts of the Bledo Manso (Amaranthus dubius), as well as the elaboration and sensory evaluation of cookies based on flour from its seeds using the Design Thinking tool. A completely randomized experimental design (DCA) was used and it was found that fiber varied significantly among the different parts of the plant, ranging from 4.36% to 30.16%, being the stem and root the ones that stood out with the highest levels. Fat content was found exclusively in the seeds with a percentage of 0.46%, while protein varied between 1.00% and 17.76% in the different parts of the plant. A gum level of 9.12% was found in the seeds and waxes in the leaves of 1.28% and in the stem of 0.17%. Toxicity index analysis showed that the seeds of Bledo Manso showed no agglutination, while the leaves, stem and root showed agglutination easily in fine particles. Sensory analysis showed a generally positive acceptability in terms of color, odor, flavor and texture of the cookies produced, supporting their potential as a satisfactory option for the identified target market. In conclusion, with this information, it will be possible to establish the nutritional capacity of the Bledo Manso (Amaranthus dubius) and its potential as a food for human or animal consumption. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_9bfde730c30a31a0b1a925b472549e2b |
| 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:42000/2482 |
| publishDate | 2024 |
| 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 | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius)Rosado Alcívar, Priscilla MarianaZamora Cedeño, María ConcepciónCerasGomaDesign ThinkingThis study evaluated the nutritional and anti-nutritional composition profiles of different parts of the Bledo Manso (Amaranthus dubius), as well as the elaboration and sensory evaluation of cookies based on flour from its seeds using the Design Thinking tool. A completely randomized experimental design (DCA) was used and it was found that fiber varied significantly among the different parts of the plant, ranging from 4.36% to 30.16%, being the stem and root the ones that stood out with the highest levels. Fat content was found exclusively in the seeds with a percentage of 0.46%, while protein varied between 1.00% and 17.76% in the different parts of the plant. A gum level of 9.12% was found in the seeds and waxes in the leaves of 1.28% and in the stem of 0.17%. Toxicity index analysis showed that the seeds of Bledo Manso showed no agglutination, while the leaves, stem and root showed agglutination easily in fine particles. Sensory analysis showed a generally positive acceptability in terms of color, odor, flavor and texture of the cookies produced, supporting their potential as a satisfactory option for the identified target market. In conclusion, with this information, it will be possible to establish the nutritional capacity of the Bledo Manso (Amaranthus dubius) and its potential as a food for human or animal consumption.Este estudio evaluó los perfiles de composición nutricional y anti nutricional de diferentes partes del Bledo Manso (Amaranthus dubius), así como la elaboración y evaluación sensorial de galletas a base de harina de sus semillas donde se aplicó el uso de la herramienta Design Thinking. Se utilizó un diseño experimental completamente al azar (DCA) y se encontró que la fibra varió significativamente entre las diferentes partes de la planta oscilando entre 4,36% y 30,16%, siendo el tallo y la raíz los que destacaron con los niveles más altos. El contenido de grasa se encontró exclusivamente en las semillas con un porcentaje del 0,46%, mientras que la proteína varió entre 1,00% y 17,76% en las distintas partes de la planta. Se encontró un nivel de goma del 9,12% en las semillas y ceras en las hojas del 1,28% y en el tallo del 0,17%. El análisis del índice de toxicidad mostró que las semillas del Bledo Manso no mostraron aglutinación, mientras que las hojas, el tallo y la raíz presentaron aglutinación fácilmente en partículas finas. El análisis sensorial demostró una aceptabilidad generalmente positiva en cuanto al color, olor, sabor y textura de las galletas elaboradas, respaldando su potencial como una opción satisfactoria para el mercado objetivo identificado. En conclusión, con esta información, se podrá establecer la capacidad nutricional del Bledo Manso (Amaranthus dubius) y su potencial como alimento para consumo humano o animal.Calceta: ESPAM MFLMatute Zeas, Marcelo Edmundo2024-07-17T14:46:53Z2024-07-17T14:46:53Z2024-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis48 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/2482spaAtribución-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:ESPAM2025-12-30T06:32:24Zoai:null:42000/2482Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-12-30T06:32:24Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) Rosado Alcívar, Priscilla Mariana Ceras Goma Design Thinking |
| status_str | publishedVersion |
| title | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| title_full | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| title_fullStr | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| title_full_unstemmed | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| title_short | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| title_sort | Composición nutricional y anti nutricional de la estructura del bledo manso (Amaranthus dubius) |
| topic | Ceras Goma Design Thinking |
| url | http://repositorio.espam.edu.ec/handle/42000/2482 |