Elaboración y caracterización de la harina del tronco de brócoli (Brassica olaracea var. italica) sometido a diferentes procesos de deshidratación.

Climate change in the world is a major obstacle to achieve sustainable development, all this due to the high generation of waste generated by industries, one of the crops that poses this problem is broccoli, which annually generates approximately 18.2 million tons of wasted waste consisting of the stem and leaves of the plant. For this reason, the objective of the research was to produce a flour from broccoli stems (brassica olaracea var. italica) to optimize waste as a feasible resource to promote a sustainable economy and help reduce the impact of the problem in the province of Chimborazo. For the research, a quantitative-experimental methodology was applied, because all the variables were studied, which were the application of two dehydration processes to the stem of the vegetable (broccoli) to later qualify the compositional quality of the flour of the broccoli stem, the laboratory analysis of proximate, physicochemical, microbiological and feasibility parameters was carried out to verify the acceptance of the flour with a panel of untrained tasters. For the physicochemical parameters, a T-test for independent samples was performed to verify the difference between the two drying processes. After the research it was determined that in the raw material the application of dehydration by hot air and freeze-drying only differed in moisture, unlike indicators such as fiber, protein, ash and fat, similarly in the flours obtained there were only significant differences in moisture (5.67%) and protein (8.67%) by freeze-drying. It was also observed that the finished product in both cases did not show the presence of mesophilic aerobes, Escherichia coli, Salmonella and coliforms. The feasibility of the project showed a cost benefit of $1.15, which means that for each dollar of investment there is a profitability of 15 cents. Finally, it was determined that 63.3% of the panelists preferred the freeze-dried broccoli stalk meal with a higher acceptance in appearance, aroma, flavor and fineness of the grain.

• Hoofdauteur: Tixi Lopez, Josselyn Lizbeth (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2025
• Onderwerpen: Liofilización; Deshidratación; Secado; Desperdicios
• Online toegang: http://dspace.unach.edu.ec/handle/51000/15425