Desarrollo de una pasta de cacao untable con propiedades nutritivas y funcionales a base de cacao (Theobroma cacao L.) sacha inchi (Plukenetia volubilis) y linaza Linum usitatissimum)

Desarrollo de una pasta de cacao untable con propiedades nutritivas y funcionales a base de cacao (Theobroma cacao L.) sacha inchi (Plukenetia volubilis) y linaza Linum usitatissimum)

In this research, it was proposed to improve the nutritional (protein) and functional (antioxidant) quality of spreadable cocoa paste with natural raw materials of little diffusion, such as cocoa, sacha inchi and flaxseed, for which a two-factorial design was applied. variables in a 3x2 factorial ar...

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Bibliographic Details
Main Author: Escobar Barragán, Carlos Sebastián (author)
Other Authors: Ramos Escobar, Byron Alexanders (author)
Format: bachelorThesis
Published: 2025
Subjects:
PASTA
UNTABLE
ANTIOXIDANTE
PROTEÍNA
CACAO
SACHA INCHI
LINAZA.
Online Access:https://dspace.ueb.edu.ec/handle/123456789/8537
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https://dspace.ueb.edu.ec/handle/123456789/8537

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