Evaluación de las propiedades nutricionales de la Harina del Mucílago de Cacao con la adición de la placenta y su utilización en panadería
The research, "Evaluation of the nutritional properties of cocoa mucilage flour with the addition of placenta and its use in bakery", was developed at the State University of Bolivar, Faculty of Agricultural Sciences, Natural Resources and Environment, Career of Agroindustrial Engineering,...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2017
|
| Témata: | |
| On-line přístup: | http://dspace.ueb.edu.ec/handle/123456789/2004 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
Přidat tag | Shrnutí: | The research, "Evaluation of the nutritional properties of cocoa mucilage flour with the addition of placenta and its use in bakery", was developed at the State University of Bolivar, Faculty of Agricultural Sciences, Natural Resources and Environment, Career of Agroindustrial Engineering, where it was proposed to carry out 2 study factors, corresponding to Factor A wheat flour with levels (70, 80 and 90%) and Factor B mucilage flour and cocoa placenta with 3 levels (10, 20 and 30% ). The best treatment was established through organoleptic analyzes where 70% of wheat flour and 30% of mucilage flour and cocoa placenta represented in T1 (A1B1) were chosen based on acceptability results; Sensory evaluations are made of the attributes of color, smell, taste, texture where it is obtained that the best treatment is T6 (A2B3) for color and taste, the treatment T9 (A3B3) in odor and the treatment T4 (A2B1) in texture. In addition, the Bromatological analysis of the best treatment was performed, obtaining protein values of 10.37%, fiber 6.18%, humidity 30.02% and fat 2.50%. The nutritional composition of the cocoa mucilage flour with the placenta was evaluated, establishing humidity values 13.66%, protein 3.07%, and fiber 4.72%, which compared with NTE INEN 616 requirements for flours, is framed within the optimal parameters. Microbiological analyzes were performed, where results were obtained for molds and yeasts of 2000 cfu / g and total coliforms of 60 cfu / g, which when compared with the norm NTE INEN 1529-10 and NTE INEN 2945, if they comply with the stipulated and therefore It is suitable for human consumption. It was determined that in 1 kg of raw material was obtained 800 grams of bread, which represented approximately 50 units of 20 grams each, and these loaves are sold at a rate of 0.20 ctvs. |
|---|