Aprovechamiento de las propiedades nutricionales de la Remolacha (Beta vulgaris), para la formulación de un alimento agroindustrial dirigido a niños

The research "Utilization of the nutritional properties of beet (beta vulgaris), for the formulation of an agroindustrial food for children", was developed at the State University of Bolivar, Faculty of Agricultural Sciences, Natural Resources and Environment, Agroindustrial engineering. A gomite-type food obtained from the dehydration of beet variety Boro F1 was obtained in the same one evaluated 2 factors, the factor A "beet dehydrated" in the percentages 60%, 70% and 80% and the factor B "Grenetina" in percentages 20%, 30% and 40%. A moisture assessment was carried out by the traditional method, using the moisture balance obtaining a value of 7.7% which complied with the maximum range of 14% established by the INEN 1375 of the year 2014 standard. A bromatological analysis was also carried out in which the protein content was 13.05% and iron 26 mg / 100 g; Which when destined for children represents a favorable nutritional level. Sensory evaluation of color, odor, taste, texture and acceptability was also carried out on a scale of 1 to 5; Was performed by 12 children from a Educational Unit “Santa Rosa” in the Santa Rosa parish of the city of Ambato. The A1B1 treatment (60% beetroot + 40% grenetine) was obtained from this evaluation using the criterion of acceptability. 4,5 corresponding to "very acceptable". The cost-benefit ratio of the final product was determined, for which the raw material used to obtain the food was taken as the reference, with the direct and indirect costs, to finally obtain a cost-benefit ratio of $ 3,33 UDS per kg.

• Hovedforfatter: Caiza Azas, Inés (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2017
• Fag: NUTRIENTES; GRENETINA; ANTICUERPOS; HIERRO
• Online adgang: http://dspace.ueb.edu.ec/handle/123456789/1857