Elaboración de un snack de frutas y hortalizas (zanahoria, calabacín, manzana, pera y plátanos maduros) deshidratados

The province of Chimborazo is characterized by being a largely agricultural sector, but in certain seasons of the year there is overproduction of various fruits and vegetables that can represent up to 50% of waste for farmers due to the incidence and interaction of physical, environmental and pathological. The objective of the study was to prepare a snack from fruits and vegetables (carrot, zucchini, apple, pear and ripe bananas) by dehydration. An experimental qualitative-quantitative research was used. The drying ratios were determined by means of drying curves and drying speed curves, with variables of time, temperature and variation in raw material concentrations to obtain optimal results, establishing that treatment T1 (60 ºC for 4 hours) was the best treatment according to the study of proximal and microbiological parameters. In the sensory analysis of an untrained panel with a hedonic scale, it was possible to establish that treatment T3 was the one with the greatest acceptability in terms of the attributes of appearance, flavor, smell, color. A study of the useful life of the product was also carried out controlling the humidity. every 7 days for 21 days where it was verified that it is preserved during the test period. In the humidity control up to 21 days, a value of 5.40% ± 0.7643 humidity was obtained and complies with the provisions of the INEN standard. 2996:2015 in dehydrated products. Finally, a P.V.P. was determined. of $0.93 and a benefit/cost of $1.20 allowing the investment to be recovered plus a 0.20 return.

• Главный автор: Sagñay Sagñay, Gloria Melissa (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2024
• Предметы: Deshidratados; Frutas; Hortalizas; Ratios de secado
• Online-ссылка: http://dspace.unach.edu.ec/handle/51000/12538