Evaluación del turrón de nuez de macadamias con diferentes educolorantes, en nanegal provincia de Pichincha

Presently study of they investigated, the Nougat Of Nut Of Macadamias was evaluated With Different Educolorantes, under the influence of three educolorantes: panela 100%, more bee honey to 12% and sugar 100%, the outlined objectives were: " To evaluate to the macadamias nougat according to their sensorial characteristics and of tests of low catación the effect of three educolorante: panela, with 12% of bee honey and sugar. . " To determine the behavior of the nougat from Macadamias to level PANELA 100%, PANELA with 12% of HONEY OF BEE, and SUGAR according to the characteristics: microbiologic as and the time of life. To carry out the economic evaluation of the nougat of low Macadamias the effect of three educolorante. To socialize the results with the residents of the areas that cultivates the macadamia. You concluded that: It is feasible the realization of the nougat, using general norms of hygiene, with products of the area of Nanegalito, to be a product of good flavor, sweet of soft aroma to panela and aroma delicate product of the combination of that of bee honey and the macadamia, with a competitive cost in the market to turn out to be a novel product that it is felt like by the population citadina. The Nougat elaborated based on the Sugar is one of the most flavorful, according to the tasting of those interviewed, for the color and the quantity of Macadamia. The panela nougat and with bee honey, to 80 macadamia% it was of better aroma, and he/she had great welcome of having interviewed and valued by the tasters, the cost of the nougat of 50 g. he/she has a cost of 4.22 dollars to the public.

• Главный автор: Espinoza Espinoza, José Patricio (author)
• Формат: bachelorThesis
• Язык: spa
• Опубликовано: 2015
• Предметы: INGENIERIA EN ADMINISTRACION EN PRODUCCION AGROPECUARIA; EVALUACION DEL TURRON DE NUEZ
• Online-ссылка: http://dspace.unl.edu.ec/jspui/handle/123456789/13996