Industrialización de un producto de lonchera con características naturales y energéticos elaborado a partir de piña (ananás comosus) para los valles del Distrito Metropolitano de Quito
This project is aimed to whom are interested in the production and industrialization of pineapple, introducing as a processing option the elaboration of a dessert made with this fruit, part of the advantages of it is that is completely natural and it has a high energy value. Besides, this project se...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2010
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| Online Access: | http://dspace.udla.edu.ec/handle/33000/759 |
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Add Tag | Summary: | This project is aimed to whom are interested in the production and industrialization of pineapple, introducing as a processing option the elaboration of a dessert made with this fruit, part of the advantages of it is that is completely natural and it has a high energy value. Besides, this project seeks to take advantage of the fruit availability since it is produced and commercialized in Ecuador all year long. Our country is the second largest exporter in the MD2 variety, thanks to its 3.300 hectares. With 90 thousand tons exported in 2008, the pineapple is the second fruit export after the banana. The pineapple dessert in reference is a mix of syrup that will be getting from the concentration of pineapple chunks and sugar, with unflavored jelly and cream. To obtain the product final formulation, it has been made an experimental factorial design composed of three factors and two levels each. In order to evaluate the principle organoleptics characteristics of each sample, it has been used the facial hedonic scale, applied to a group of twelve children aged seven, who previously rated in order of importance: smell, taste, appearance and texture; to obtain a conversion factor by the Delphi method. Once tabulated data, it will be used to compared the properties of each sample… |
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