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 |
| Langue: | spa |
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2024
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| Accès en ligne: | https://dspace.ueb.edu.ec/handle/123456789/6745 |
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| author | Pozo Cunalata, Adriana Patricia |
| author2 | Valente Malan, Carmen Elizabeth |
| author2_role | author |
| author_facet | Pozo Cunalata, Adriana Patricia Valente Malan, Carmen Elizabeth |
| author_role | author |
| collection | Repositorio Universidad Estatal de Bolivar |
| dc.contributor.none.fl_str_mv | Núñez Torres, Darwin |
| dc.creator.none.fl_str_mv | Pozo Cunalata, Adriana Patricia Valente Malan, Carmen Elizabeth |
| dc.date.none.fl_str_mv | 2024-02-15T13:58:14Z 2024-02-15T13:58:14Z 2024-02-15 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://dspace.ueb.edu.ec/handle/123456789/6745 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Guaranda. Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias, Recursos Naturales y del Ambiente. Carrera de Ingeniería Agroindustrial |
| dc.relation.none.fl_str_mv | FCCAG.IAI;190 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Estatal de Bolivar instname:Universidad Estatal de Bolivar instacron:UEB |
| dc.subject.none.fl_str_mv | OSMOSIS INVERSA PRODUCCIÓN DE SNACK MASHUA OCA |
| dc.title.none.fl_str_mv | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UEB_ab652d8dfe70dd2538ced3200b722f21 |
| instacron_str | UEB |
| institution | UEB |
| instname_str | Universidad Estatal de Bolivar |
| language | spa |
| network_acronym_str | UEB |
| network_name_str | Repositorio Universidad Estatal de Bolivar |
| oai_identifier_str | oai:dspace.ueb.edu.ec:123456789/6745 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | Guaranda. Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias, Recursos Naturales y del Ambiente. Carrera de Ingeniería Agroindustrial |
| reponame_str | Repositorio Universidad Estatal de Bolivar |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Estatal de Bolivar - Universidad Estatal de Bolivar |
| repository_id_str | 1735 |
| spelling | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa)Pozo Cunalata, Adriana PatriciaValente Malan, Carmen ElizabethOSMOSIS INVERSAPRODUCCIÓN DE SNACKMASHUAOCAThe 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.El objetivo principal de este proyecto de investigación es la elaboración de un snack de Oca y Mashua producido en parroquia de San Juan ubicado en la Provincia de Chimborazo en la Ciudad Riobamba para entregar un valor agregado al yogurt de mashua. Para le elaboración de los snacks de Oca y Mashua se aplico un diseño factorial de AxCxB (2x3x3), con tres repeticiones, los factores de estudio fueron variedades de endulzantes A, B, C que son Sacarosa, Glucosa y Stevia. Se aplicó un proceso de deshidratación mediante diferentes temperaturas el cual fue 65°C, 70°C y 75°C a un tiempo de 2 a 6 horas. Las variables de respuesta fueron Proteína, Humedad, Fibra, Grasa, Grados Brix. En la Oca se obtuvo una proteína de 4.01, la humedad 7.90, la fibra 1.81, la grasa 0.75, los grados brix 11.13. En la Mashua se obtuvo una proteína de 5.76, la humedad 7.81, la fibra 4.74, la grasa 3.55, grados brix 16.08. El mejor tratamiento obtenido en la elaboración del snack fue el T3 en la oca a una temperatura de 60°C y T2 en la mashua a una temperatura de 65° C los dos tratamientos se lo realizo a un tiempo dos horas, se escogieron estos tratamientos ya que cumplen con la norma INNEN 2570 para obtener la crugencia del snack dentro del rango establecido.Guaranda. Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias, Recursos Naturales y del Ambiente. Carrera de Ingeniería AgroindustrialNúñez Torres, Darwin2024-02-15T13:58:14Z2024-02-15T13:58:14Z2024-02-15info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfhttps://dspace.ueb.edu.ec/handle/123456789/6745spaFCCAG.IAI;190info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Estatal de Bolivarinstname:Universidad Estatal de Bolivarinstacron:UEB2025-11-30T18:15:50Zoai:dspace.ueb.edu.ec:123456789/6745Institucionalhttps://dspace.ueb.edu.ec/Universidad públicahttps://www.ueb.edu.ec/https://dspace.ueb.edu.ec/oai.Ecuador...opendoar:17352026-02-23T18:28:28.845514Repositorio Universidad Estatal de Bolivar - Universidad Estatal de Bolivartrue |
| spellingShingle | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) Pozo Cunalata, Adriana Patricia OSMOSIS INVERSA PRODUCCIÓN DE SNACK MASHUA OCA |
| status_str | publishedVersion |
| title | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| title_full | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| title_fullStr | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| title_full_unstemmed | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| title_short | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| title_sort | Producción de snack mediante osmosis inversa a partir de mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) |
| topic | OSMOSIS INVERSA PRODUCCIÓN DE SNACK MASHUA OCA |
| url | https://dspace.ueb.edu.ec/handle/123456789/6745 |