Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.)
The proposed research was carried out in the Bromatology laboratory of the ESPAM “MFL”, located at the “El Limón” site, Bolívar canton, province of Manabí. Its purpose is to determine the suitable time and temperature to minimize the food allergenic potential of the pumpkin seed. For its effect, all...
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| Định dạng: | bachelorThesis |
| Ngôn ngữ: | spa |
| Được phát hành: |
2021
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://repositorio.espam.edu.ec/handle/42000/1414 |
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Thêm thẻ | _version_ | 1838775940261347328 |
|---|---|
| author | Mendieta Domínguez, Josselin Iveth |
| author2 | Zambrano Tuárez, Sofía Alejandra |
| author2_role | author |
| author_facet | Mendieta Domínguez, Josselin Iveth Zambrano Tuárez, Sofía Alejandra |
| author_role | author |
| collection | Repositorio Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.contributor.none.fl_str_mv | Matute Zeas, Edmundo Marcelo |
| dc.creator.none.fl_str_mv | Mendieta Domínguez, Josselin Iveth Zambrano Tuárez, Sofía Alejandra |
| dc.date.none.fl_str_mv | 2021-03-24T17:28:59Z 2021-03-24T17:28:59Z 2021-02 |
| dc.format.none.fl_str_mv | 35 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://repositorio.espam.edu.ec/handle/42000/1414 |
| 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 | Semilla de zapallo Grado de alergia Tiempo de tostado Temperatura de tostado Hemoaglutinación |
| dc.title.none.fl_str_mv | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The proposed research was carried out in the Bromatology laboratory of the ESPAM “MFL”, located at the “El Limón” site, Bolívar canton, province of Manabí. Its purpose is to determine the suitable time and temperature to minimize the food allergenic potential of the pumpkin seed. For its effect, allergenic hemagglutination was determined based on the reference method of the company Castor Ecuatoriana S.A.; whose results were interpreted in food allergy percentages. The combination of the levels of the factors under study generated 6 treatments, which were repeated 3 times; Each unit of study was 20 roasted pumpkin seeds (Cucúrbita Máxima D), performing 3 repetitions of each, giving a total of 18 experimental units. As a result, it was obtained that the treatments with the lowest levels of allergy were T3 (160 ° C x 15min), T5 (140 ° C x 20min) and T6 (160 ° C x 20 min). The KRUSKAL WALLIS statistical test showed that Factor A (roasting time) does not influence the degree of allergy because its p-value > 0,05; while Factor B (roasting temperature), if it significantly influences the degree of allergy. Statistical graphs showed that the best roasting temperature to reduce the degree of food allergy in the pumpkin seed is 160 ° C, which corresponds to the b3, which indicates that the higher the temperature, the lower the degree of allergy and toxicity. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | ESPAM_fff7e2d5c6697f7d8074b0d97561b660 |
| 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:42000/1414 |
| 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 | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.)Mendieta Domínguez, Josselin IvethZambrano Tuárez, Sofía AlejandraSemilla de zapalloGrado de alergiaTiempo de tostadoTemperatura de tostadoHemoaglutinaciónThe proposed research was carried out in the Bromatology laboratory of the ESPAM “MFL”, located at the “El Limón” site, Bolívar canton, province of Manabí. Its purpose is to determine the suitable time and temperature to minimize the food allergenic potential of the pumpkin seed. For its effect, allergenic hemagglutination was determined based on the reference method of the company Castor Ecuatoriana S.A.; whose results were interpreted in food allergy percentages. The combination of the levels of the factors under study generated 6 treatments, which were repeated 3 times; Each unit of study was 20 roasted pumpkin seeds (Cucúrbita Máxima D), performing 3 repetitions of each, giving a total of 18 experimental units. As a result, it was obtained that the treatments with the lowest levels of allergy were T3 (160 ° C x 15min), T5 (140 ° C x 20min) and T6 (160 ° C x 20 min). The KRUSKAL WALLIS statistical test showed that Factor A (roasting time) does not influence the degree of allergy because its p-value > 0,05; while Factor B (roasting temperature), if it significantly influences the degree of allergy. Statistical graphs showed that the best roasting temperature to reduce the degree of food allergy in the pumpkin seed is 160 ° C, which corresponds to the b3, which indicates that the higher the temperature, the lower the degree of allergy and toxicity.La presente investigación tiene como finalidad determinar el tiempo y temperatura idóneos para minimizar el potencial alergénico alimentario de la semilla del zapallo. Para su efecto, se determinó la hemoaglutinación alergénica basada en el método de referencia de la empresa Castor Ecuatoriana S.A.; cuyos resultados fueron interpretados en porcentajes de alergia alimentaria. La combinación de los niveles de los factores en estudio generó 6 tratamientos, los cuales fueron repetidos 3 veces; cada unidad de estudio fue de 20 semillas de zapallo (Cucúrbita Máxima D) tostado, realizando 3 repeticiones de cada uno, dando un total de 18 unidades experimentales. Mediante la prueba estadística no paramétrica KRUSKAL WALLIS se obtuvo que el Factor A (tiempo de tostado) no influye sobre el grado de alergia alimentaria (p-valor > 0,05); mientras que el Factor B (temperatura de tostado), si influye significativamente sobre el grado de alergia; Los tratamientos que menor grado de alergia presentaron fueron el T3 (160 °C x 15min), T5 (140°C x 20min) y T6 (160°C x 20 min), siendo T3 el más idóneo al presentar un menor tiempo y mayor temperatura de tostado. Los gráficos estadísticos demostraron que la temperatura idónea de tostado para disminuir el grado de alergia alimentaria en la semilla de zapallo están entre 140°C y 160 °C que corresponde a b2 y b3 respectivamente, ambas se encuentran aptas para el consumo humano, sin embargo, el menor porcentaje de alergia (25%) se lo obtiene a la temperatura máxima evaluada de 160°C.Calceta: ESPAM MFLMatute Zeas, Edmundo Marcelo2021-03-24T17:28:59Z2021-03-24T17:28:59Z2021-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis35 p.application/pdfhttp://repositorio.espam.edu.ec/handle/42000/1414spaAtribución-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:ESPAM2021-03-24T17:29:00Zoai:repositorio.espam.edu.ec:42000/1414Institucionalhttps://repositorio.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/https://repositorio.espam.edu.ec/oai.Ecuador...opendoar:02025-07-27T05:14:02.433546Repositorio Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabítrue |
| spellingShingle | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) Mendieta Domínguez, Josselin Iveth Semilla de zapallo Grado de alergia Tiempo de tostado Temperatura de tostado Hemoaglutinación |
| status_str | publishedVersion |
| title | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| title_full | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| title_fullStr | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| title_full_unstemmed | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| title_short | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| title_sort | Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.) |
| topic | Semilla de zapallo Grado de alergia Tiempo de tostado Temperatura de tostado Hemoaglutinación |
| url | http://repositorio.espam.edu.ec/handle/42000/1414 |