Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa)
The main objective of this research project is the development of a Goose and Mashua snack produced in the parish of San Juan located in the Province of Chimborazo in the City of Riobamba to provide added value to mashua yogurt. To prepare the Oca and Mashua snacks, a factorial design of AxCxB (2x3x...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2024
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| Online Access: | https://dspace.ueb.edu.ec/handle/123456789/6745 |
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Add Tag | Summary: | The main objective of this research project is the development of a Goose and Mashua snack produced in the parish of San Juan located in the Province of Chimborazo in the City of Riobamba to provide added value to mashua yogurt. To prepare the Oca and Mashua snacks, a factorial design of AxCxB (2x3x3) was applied, with three repetitions, the study factors were varieties of sweeteners A, B, C, which are Sucrose, Glucose and Stevia. A dehydration process was applied using different temperatures which was 65°C, 70°C and 75°C at a time of 2 to 6 hours. The response variables were Protein, Moisture, Fiber, Fat, Degrees Brix. In the Goose, a protein of 4.01 was obtained, humidity 7.90, fiber 1.81, fat 0.75, brix degrees 11.13. In the Mashua, a protein of 5.76 was obtained, humidity 7.81, fiber 4.74, fat 3.55, brix degrees 16.08. The best treatment obtained in the preparation of the snack was T3 in the goose at a temperature of 60°C and T2 in the mashua at a temperature of 65°C. The two treatments were carried out at the same time for two hours. These treatments were chosen. since they comply with the INNEN 2570 standard to obtain the crunchiness of the snacks within the established range. |
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