Elaboración de pastel mexicano empleando hojas de moringa para mejorar sus características organolépticas, microbiológicas y físico químicas

This research aimed to elaborate on Mexican cake with the addition of dehydrated moringa leaves through a technical analysis of the composition of this type of sausage, thus observing how moringa leaves act on said meat product. For this purpose, analytical research was carried out to demonstrate a microbiological, physicochemical, and organoleptic change in the final product in terms of its composition, regardless of the production process and the type of sausage elaborated. An experimental study was also applied, managing qualitative and quantitative variables where a blank (sample without percentage of moringa) and three formulations for adding dehydrated moringa leaves at 1%, 2%, and 3% in the elaboration of Mexican cake were established. These percentages allowed for observing some significant changes in the microbiological characteristics, such as the absence of microbial growth in Salmonella, Escherichia coli, and Staphylococcus aureus. Regarding the averages of the proximal analysis of the Mexican cake, it was found that moisture increased compared to the control treatment by 1,009%, ash increased by 1,23%%, fat increased by 1,002%, fiber increased by 2,16%, and the percentage of protein increased by 1,032%, establishing that dehydrated moringa leaves presented favorable changes when added to the sausage. Based on the sensory analysis applied to inexperienced panelists, Mexican cake with the addition of 2% dehydrated moringa leaves was the formulation that had the best acceptability with parameters of flavor, odor, and texture. A retail price of 1.17 dollars was established considering all production costs, with a 15% profit margin, concluding a Benefit/Cost ratio of 0.17 cents for every dollar invested in the production of Mexican cake.

• Hlavní autor: Vilatuña Cruz, Omar Patricio (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2024
• Témata: Pastel mexicano; Moringa; Emulsión; Humedad
• On-line přístup: http://dspace.unach.edu.ec/handle/51000/13114