Influencia de variedades de plátano deshidratado a diferentes humedades y velocidad de extrusión en la calidad de un tipo de snack.

The objective of this research was to study physical and sensory characteristics of snacks made from banana-extruded of the variety Barraganete and snacks of the variety dominico. A Radom Blocks Desing was applied with two factors (DBCA), Factor (13%, 15% and 17% of moisture), Factor B (200rpm and 220rpm, such as extrusion speed given 12 treatments. We evaluated the following variables, density (bulk density), humidity (percentage of humidity of the Snack), WAI (water absorption index), WIR (rate of solubility in water), IE (Expansion index). The results of the variables studied were carried out using the SPSS statistical software v.21. Results of the block were significantly shown by bloq2 (banana variety dominico) in moisture with an average of 7.1%, IE 4.2 mm and the WIR 28.1667%. In terms of the results achieved in the Factor, significantly prevails level a2 (15%) in the density with a mean of 0.0475 g/cm3, humidity 7.1583% and the WAI, 2.7758g, and in the B Factor prevails significantly level b2 (220rpm) in the density of 0.0611 g/cm3. Sensory parameters were evaluated using the preferences type test categories with the best product T11 (bloq2 * a3 * b1) with an average of 2.39. In the interaction between blocks and factors (treatments), prevailing the T11 treatments (bloq2 * a3 * b1) regard ing with IE with an average of 4.5667 mm, and T12 (bloq2 * a3 * b2) for the density with a mean of 0.470 g/cm3.

• Main Author: Cepeda Mayanza, Edgar Estuardo (author)
• Other Authors: Moreira Vidal, Jesús Alberto (author)
• Format: bachelorThesis
• Language: spa
• Published: 2015
• Subjects: Snack; Extrusión; Calidad; Variedad; Humedad; Velocidad
• Online Access: http://repositorio.espam.edu.ec/handle/42000/440