Desarrollo de un concentrado proteico a base de chocho (Lupinus mutabillis) y grillo (Gryllus assimillis) para la elaboración de un snack

This study aimed to develop a nacho-type snack using a protein concentrate from pulverized lupin (Lupinus mutabillis) and cricket (Gryllus assimilis) as a partial replacement for corn flour. With the purpose of evaluating and comparing the percentages of nutritional properties, a bromatological analysis of the raw materials was carried out, evaluating the amount of moisture, ash, fat, acidity and protein present in corn flour (HM), pulverized lupine (PCH) and ground cricket (PG). To obtain the different snack samples, an experimental design in AxB factorial arrangement was used, where Factor A corresponded to the types of mixture used with two concentration levels: 20%(HM) + 10%(PG) + 20%(PCH) and 10%(HM) + 35%(PG) + 5%(PCH) for Factor B Baking temperature with three levels: 120 ˚C, 150˚C, 180 ˚C, six treatments were obtained. The optimal treatment (T2) (12) of the combination of corn flour 20% pulverized cricket 10% lupine, 20%, baked at a temperature of 150 ˚C obtained through a sensory analysis carried out by a panel of 20 semi-tasters -trained, who rated the snack in the degree of acceptability as "I like it a lot" with an average value of 4,5. The final product protein nachos had a moisture content of 0,56%, ash 4,54%, fat 22,97%, fiber 13,54%, carbohydrates 3,27%, acidity 0,50% and a significant protein concentration of 33 %, demonstrating a high nutritional value. In addition, the safety of the snack was verified by demonstrating the absence of microbiological contaminants, molds, yeasts and Escherichia coli, and a count of 4,6 x102 of total mesophilic aerobes.

• Prif Awdur: Carrera Gómez, Jonathan Alejandro (author)
• Awduron Eraill: Lasso Sizalema, Alex Ivan (author)
• Fformat: bachelorThesis
• Cyhoeddwyd: 2025
• Pynciau: CONCENTRADO PROTEICO; GRILLO; CHOCHO; MAÍZ; SNACKS; PROTEÍNA
• Mynediad Ar-lein: https://dspace.ueb.edu.ec/handle/123456789/8486