Industrialización de Granos Andinos (andsnack)

One of the biggest problems in Latin America, especially Ecuador, is the low consumption of ancestral products, such as quinoa, lupini beans and amaranth, which for a long time were even forgotten by society, thus leaving producers with too much material which also leads to a low income for these families. Therefore, with this project is intended to provide new consumption alternatives to society and in turn help families of agricultural producers as it is true, quinoa (Chenopodium quinoa), lupini beans (Lupinus mutabilis), and amaranth (Amaranthus caudatus) are conventionally eaten at best, but what people do not know is their high nutritional value and the consumption alternatives that exist. Thus, there has been done an expanded of quinoa, lupini beans and amaranth, considering that both quinoa and amaranth are foods that contain the majority of amino acids that the human body needs and can not produce by itself alone, on the other hand, lupini bean is a legume rich in fiber which helps the digestive system in our body. Once the process of elaboration of the three different products was carried out, it was possible to emphasize that not all the processes had the same parameters, since these vary according to the consistency of the raw material, that is to say that quinoa expanded to a temperature of 210° C and a pressure of 150 psi, while amaranth at a temperature of 200° C to 100 psi, differing by grain size, just as lupini bean expanded at a temperature of 250 ° C and a pressure of 130 psi, of course because its grain is larger, but the pressure rate is lower compared to that of quinoa, because lupini beans at higher pressure becomes softer, taking away an indispensable characteristic that is being crunchy. On the other hand, in the organoleptic analysis, it was obtained that the ones that had greater acceptability were the expanded ones of lupini bean and amaranth counting with 46%, whereas quinoa obtained a 43%; what has to do with the variable color we obtained that quinoa has 46% in the normal range, while amaranth and pimple by 20% and amaranth by 28%, in the flavor variable coincides with the three expanded ones with a 36% in the pleasant range, in The variable odor the quinoa has 39% with the pleasant range, while the amaranth 28% and the pimple 31%, and according to the variable consistency, under the range of crisp the quinoa counts on 28% amaranth with 18% and puff with 36%, with the result that the product has a very good acceptability and in turn its organoleptic characteristics are accepted by the consumer, having some parameters in which it can be improved.

• 第一著者: Cando Aguilera, Johana Alexandra (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2017
• 主題: INDUSTRIALIZACIÓN; ANDINOS; GRANOS
• オンライン･アクセス: http://repositorio.utc.edu.ec/handle/27000/5575