Mejoramiento de calidad nutritiva de Salchichas Frankfurt con base en leguminosas nixtamalizadas, Arveja (Pisum sativum I.) y Haba (Vicia faba i.)
The objective of the present research was to improve the nutritional quality of sausages Frankfurt based on legumes pea (Pisum sativum L.) and bean (Vicia faba L.) nixtamalized and without nixtamalizar, applying a statistical design trifactorial was determined that for the nixtamalization of pea the...
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2017
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| 主题: | |
| 在线阅读: | http://dspace.ueb.edu.ec/handle/123456789/1830 |
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添加标签 | 总结: | The objective of the present research was to improve the nutritional quality of sausages Frankfurt based on legumes pea (Pisum sativum L.) and bean (Vicia faba L.) nixtamalized and without nixtamalizar, applying a statistical design trifactorial was determined that for the nixtamalization of pea the best treatment is T2 (2% CaO + 850C + 15 minutes) as they yield a value of 708.80 mg of calcium / 100g of sample, whereas for the bean nixtamalization the best treatment is T6 (2% CaO + 900C + 45 minutes) As it has a value of 617.86 mg of calcium / 100 g of sample. For the determination of the best treatment for both calcium and protein in finished product, a DBCA design was applied, giving better results to the nixtamalized and nixtamalized T2 treatments, likewise for the protein content the treatments with the highest evaluation are the T2 treatments both nixtamalized and nixtamalized. As for the organoleptic analysis applied, it was possible to determine that the best treatments for both nixtamalized and nixtamalized Frankfurter sausages are T3 treatments, since these treatments are within the good evaluation according to the modified Wittig, E. (2001) hedonic scale. |
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