Elaboración de un aderezo tipo Chutney a partir del cilantro (Coriandrum sativum) y menta (Mentha piperita)

Coriander is a vegetable that has antioxidant properties beneficial to humans. In Ecuador it is consumed fresh or dehydrated to give smell and flavor to preparations. Despite being widely consumed, there is no innovation that generates added value around it this raw material. Therefore, the objective of this study was to make a chutney-type dressing from coriander. Firstly, a bibliographic review was developed on the techniques for making this type of sauce, along with recipe books that allowed the approach of a base formulation. Next, 3 formulations were developed so that, with the help of affectivity tests, the most accepted treatment was determined, evaluating characteristics such as color, smell, flavor, and consistency of each one, with the most qualified treatment being T1. The treatment with the greatest acceptance was subjected to physical and chemical analysis for 30 days to verify the quality of the final product. The results of pH, total soluble solids and acidity were compared with those of similar investigations and demonstrated compliance with the quality parameters except of acidity that showed a slight increase after day 15 of analysis. Production costs were also determined through a financial analysis where the feasibility is calculated at the time of making the sauce, the net present value (NPV), an indicator that determines the viability of the project, showed a positive value of $7,819.94. An internal rate of return (IRR) of 46.27% being profitable, with a cost benefit of $2.07, all this with an initial investment of $7,309.28 which will be recovered in 1 year and 11 months.

• প্রধান লেখক: Bonilla Goyes, Juan José (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2024
• বিষয়গুলি: Aderezo; Cilantro; Menta
• অনলাইন ব্যবহার করুন: http://dspace.unach.edu.ec/handle/51000/12994