Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta)
This present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the...
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| Format: | bachelorThesis |
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2025
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| Online Access: | http://dspace.utb.edu.ec/handle/49000/18312 |
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| author | Franco Veliz, Yamile Nicolle |
| author_facet | Franco Veliz, Yamile Nicolle |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Segobia Muñoz, Sheyling Alexis |
| dc.creator.none.fl_str_mv | Franco Veliz, Yamile Nicolle |
| dc.date.none.fl_str_mv | 2025-05-09T15:56:19Z 2025-05-09T15:56:19Z 2025 |
| dc.format.none.fl_str_mv | 76 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/18312 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2025 |
| dc.rights.none.fl_str_mv | Attribution-NonCommercial-NoDerivs 3.0 United States http://creativecommons.org/licenses/by-nc-nd/3.0/us/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Aceite de coco Malanga pH acidez titulable Análisis sensorial |
| dc.title.none.fl_str_mv | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | This present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the formulation of unwanted compounds, such as acrolein, ensuring that the chips achieve a balance between texture and flavor. In addition, two types of packaging such as Kraft paper and vacuum packaging were analyzed to determine their influence on the preservation of the organoleptic and microbiological properties of taro chips. Coconut oil extracted by cold pressing was subjected to physicochemical tests such as pH and titratable acidity to determine if it is within the established ranges and suitable for human consumption, while the percentage of ash was determined for the taro chips. Sensory evaluations were conducted with semi-trained panelists to determine the optimal treatment for the malanga chips. Microbiological tests for mold and yeast counts were performed under INEN 1529-10 1998 standards to determine the safety of the product. This study focused on identifying the optimal heat treatment and packaging to create a product that is not only innovative but also high-quality, highlighting coconut oil as a healthy option and offering a safe product |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_92a9bfbf9ae6e8e237fdd174fd00a1c4 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/18312 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2025 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Attribution-NonCommercial-NoDerivs 3.0 United States http://creativecommons.org/licenses/by-nc-nd/3.0/us/ |
| spelling | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta)Franco Veliz, Yamile NicolleAceite de cocoMalangapHacidez titulableAnálisis sensorialThis present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the formulation of unwanted compounds, such as acrolein, ensuring that the chips achieve a balance between texture and flavor. In addition, two types of packaging such as Kraft paper and vacuum packaging were analyzed to determine their influence on the preservation of the organoleptic and microbiological properties of taro chips. Coconut oil extracted by cold pressing was subjected to physicochemical tests such as pH and titratable acidity to determine if it is within the established ranges and suitable for human consumption, while the percentage of ash was determined for the taro chips. Sensory evaluations were conducted with semi-trained panelists to determine the optimal treatment for the malanga chips. Microbiological tests for mold and yeast counts were performed under INEN 1529-10 1998 standards to determine the safety of the product. This study focused on identifying the optimal heat treatment and packaging to create a product that is not only innovative but also high-quality, highlighting coconut oil as a healthy option and offering a safe productThis present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the formulation of unwanted compounds, such as acrolein, ensuring that the chips achieve a balance between texture and flavor. In addition, two types of packaging such as Kraft paper and vacuum packaging were analyzed to determine their influence on the preservation of the organoleptic and microbiological properties of taro chips. Coconut oil extracted by cold pressing was subjected to physicochemical tests such as pH and titratable acidity to determine if it is within the established ranges and suitable for human consumption, while the percentage of ash was determined for the taro chips. Sensory evaluations were conducted with semi-trained panelists to determine the optimal treatment for the malanga chips. Microbiological tests for mold and yeast counts were performed under INEN 1529-10 1998 standards to determine the safety of the product. This study focused on identifying the optimal heat treatment and packaging to create a product that is not only innovative but also high-quality, highlighting coconut oil as a healthy option and offering a safe productEste presente estudio se enfoca en la evaluación del aceite de coco (coco nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (colocasia esculenta), analizando dos tipos de tratamientos térmicos principales como fritura y horneado, controlando su tiempo y temperatura de cocción para evitar la formulación de compuesto no deseados, como la acroleína, garantizando que los chips logren un equilibrio entre textura y sabor. Además, se analizaron dos tipos de empaques como el papel Kraft y envasado al vacío, para determinar cómo influyen en la conservación de las propiedades organolépticas y microbiológicas de los chips de malanga. Al aceite de coco extraído por prensado en frío se le realizaron pruebas fisicoquímicas como pH, acidez titulable para determinar si se encuentra en los rangos establecidos y apto para el consumo humano, mientras a los chips de malanga se determinó el porcentaje de cenizas. Las evaluaciones sensoriales se llevaron a cabo con panelistas semi entrenados con la finalidad de determinar cuál era el mejor tratamiento de los chips de malanga al mejor tratamiento se le realizaron las pruebas microbiológicas del recuento de mohos y levaduras bajo las normas INEN 1529-10 1998 con la finalidad de determinar si el producto se encontraba inocuo. El enfoque de este estudio busca identificar el mejor tratamiento térmico y el tipo de empaque, para la creación de un producto no solamente innovador si no también un producto de alta calidad, resaltando el aceite de coco como una opción saludable, ofreciendo un producto seguroBABAHOYO: UTB, 2025Segobia Muñoz, Sheyling Alexis2025-05-09T15:56:19Z2025-05-09T15:56:19Z2025info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis76 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/18312esAttribution-NonCommercial-NoDerivs 3.0 United Stateshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2025-05-10T08:07:43Zoai:dspace.utb.edu.ec:49000/18312Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02026-02-28T22:26:40.743441Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyotrue |
| spellingShingle | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) Franco Veliz, Yamile Nicolle Aceite de coco Malanga pH acidez titulable Análisis sensorial |
| status_str | publishedVersion |
| title | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| title_full | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| title_fullStr | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| title_full_unstemmed | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| title_short | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| title_sort | Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta) |
| topic | Aceite de coco Malanga pH acidez titulable Análisis sensorial |
| url | http://dspace.utb.edu.ec/handle/49000/18312 |