Nutrí-Colada
The present research project had the objective of elaboration of the nutrí-colada de melloco (Ullucus tuberosus) of two varieties quillu and pucca with the percentage of soybean meal (Glycine max) a different formulations to give a new alternative of consumption and value added to the tuber since wi...
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| Format: | bachelorThesis |
| Sprache: | spa |
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2017
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/4192 |
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| author | Chasiloa Chimbo, Nataly Angélica |
| author2 | Toaquiza Quinatoa, Sonia Maribel |
| author2_role | author |
| author_facet | Chasiloa Chimbo, Nataly Angélica Toaquiza Quinatoa, Sonia Maribel |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Silva, Jeny |
| dc.creator.none.fl_str_mv | Chasiloa Chimbo, Nataly Angélica Toaquiza Quinatoa, Sonia Maribel |
| dc.date.none.fl_str_mv | 2017-03 2018-02-05T15:39:39Z 2018-02-05T15:39:39Z |
| dc.format.none.fl_str_mv | 106 páginas |
| dc.identifier.none.fl_str_mv | Chasiloa Chimbo, N. A. (2017). Nutri Colada.. Ecuador: Ecuador: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería Agroindustrial UTC-PC-000112 http://repositorio.utc.edu.ec/handle/27000/4192 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Latacunga: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería Agroindustrial |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Cotopaxi instname:Universidad Técnica de Cotopaxi instacron:UTC |
| dc.subject.none.fl_str_mv | INGENIERÍA AGROINDUSTRIAL NUTRI-COLADA |
| dc.title.none.fl_str_mv | Nutrí-Colada |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The present research project had the objective of elaboration of the nutrí-colada de melloco (Ullucus tuberosus) of two varieties quillu and pucca with the percentage of soybean meal (Glycine max) a different formulations to give a new alternative of consumption and value added to the tuber since within the food industry currently seeks to innovate new processes using native raw materials of the country, solving the problem of low sowing of the varieties mentioned. The process of obtaining the flour was initiated with the reception and control of melloco quillu and pucca, heavy, washing and disinfection, cut, dehydrated 50 ° C for 18 hours, crushed, sieved, packed and sealed. It was subjected to physical and microbiological physical analysis, obtaining as a result the variability between the two varieties of the analyzed parameters, but that are suitable for the elaboration of the product the same ones that have been formulated with the flour of soybean and rest of complementary ingredients obtaining a powder mixture with an amount of 100 g of nutrí-colada. In addition, the best treatment of processed formulations was identified by sensory analysis evaluating their organoleptic characteristics such as color, flavor, odor, consistency and acceptability of the nutrí-colada, obtaining as a result the best t5 treatment which contains pucca flour + 21 % soybean, identified by tabulation of data in Excel and infoStad statistical programs. Finally the best t5 treatment was submitted to the physic-chemical and microbiological analyzes which is within the parameters established in the norm INEN 2602 and 2009, also nutritional in 100 g of nutrí-colada contains; protein 12 g, energy 376kcal and total carbohydrates 70 g, the retail price of 100 gr of nutrí-colada is $ 1.13 being an accessible price aporting with a new product rich in protein suitable for the consumption of people. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTC_31a02cade7e3fdcf2edc7dd7090d40fb |
| identifier_str_mv | Chasiloa Chimbo, N. A. (2017). Nutri Colada.. Ecuador: Ecuador: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería Agroindustrial UTC-PC-000112 |
| instacron_str | UTC |
| institution | UTC |
| instname_str | Universidad Técnica de Cotopaxi |
| language | spa |
| network_acronym_str | UTC |
| network_name_str | Repositorio Universidad Técnica de Cotopaxi |
| oai_identifier_str | oai:oai:repositorio.utc.edu.ec:27000:27000/4192 |
| publishDate | 2017 |
| publisher.none.fl_str_mv | Latacunga: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería Agroindustrial |
| reponame_str | Repositorio Universidad Técnica de Cotopaxi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxi |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Nutrí-ColadaChasiloa Chimbo, Nataly AngélicaToaquiza Quinatoa, Sonia MaribelINGENIERÍA AGROINDUSTRIALNUTRI-COLADAThe present research project had the objective of elaboration of the nutrí-colada de melloco (Ullucus tuberosus) of two varieties quillu and pucca with the percentage of soybean meal (Glycine max) a different formulations to give a new alternative of consumption and value added to the tuber since within the food industry currently seeks to innovate new processes using native raw materials of the country, solving the problem of low sowing of the varieties mentioned. The process of obtaining the flour was initiated with the reception and control of melloco quillu and pucca, heavy, washing and disinfection, cut, dehydrated 50 ° C for 18 hours, crushed, sieved, packed and sealed. It was subjected to physical and microbiological physical analysis, obtaining as a result the variability between the two varieties of the analyzed parameters, but that are suitable for the elaboration of the product the same ones that have been formulated with the flour of soybean and rest of complementary ingredients obtaining a powder mixture with an amount of 100 g of nutrí-colada. In addition, the best treatment of processed formulations was identified by sensory analysis evaluating their organoleptic characteristics such as color, flavor, odor, consistency and acceptability of the nutrí-colada, obtaining as a result the best t5 treatment which contains pucca flour + 21 % soybean, identified by tabulation of data in Excel and infoStad statistical programs. Finally the best t5 treatment was submitted to the physic-chemical and microbiological analyzes which is within the parameters established in the norm INEN 2602 and 2009, also nutritional in 100 g of nutrí-colada contains; protein 12 g, energy 376kcal and total carbohydrates 70 g, the retail price of 100 gr of nutrí-colada is $ 1.13 being an accessible price aporting with a new product rich in protein suitable for the consumption of people.El presente proyecto de investigación tuvo como objetivo la elaboración de la nutrí-colada de melloco (Ullucus tuberosus) de dos variedades quillu y pucca con porcentaje de harina de soya (Glycine max) a diferentes formulaciones para dar una nueva alternativa de consumo y valor agregado al tubérculo ya que dentro de la industria alimentaria en la actualidad se busca innovar nuevos procesos utilizando materias primas autóctonos del país, resolviendo la problemática de bajos sembríos de las variedades mencionadas. El proceso de obtención de la harina se inició con la recepción y control del melloco quillu y pucca, pesado, lavado y desinfección, cortado, deshidratado a 50°C por 18 horas, triturado, tamizado, envasado y sellado. Se sometió a análisis físico químicos y microbiológicos, obteniendo como resultado variabilidad entre las dos variedades de los parámetros analizados, pero que están aptos para la elaboración del producto los mismos que al ser formulada con la harina de soya y resto de ingredientes complementarios obteniendo una mezcla en polvo con una cantidad de 100g de nutrí-colada. Además se identificó al mejor tratamiento de las formulaciones elaboradas, mediante el análisis sensorial evaluando sus características organolépticas tales como color, sabor, color, consistencia y aceptabilidad de la nutrí-colada, obteniendo como resultado al mejor tratamiento t5 el cual contiene harina pucca + 21 % harina de soya, identificado mediante la tabulación de datos en programas estadísticos Excel e infoStad. Finalmente el mejor tratamiento t5 fue sometido a los análisis físicos-químicos y microbiológicos los cuales está dentro de los parámetros establecidos en las normas INEN 2602 y 2009, también nutricionales en 100 g de nutrí-colada contiene; proteína 12 g, energía 376kcal y carbohidratos totales 70 g, el precio de venta al público de 100 g de nutrí-colada es de $ 1,13 siendo un precio accesible aportando con un producto nuevo rico en proteína apto para el consumo de las personas.Universidad Técnica de CotopaxiLatacunga: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería AgroindustrialSilva, Jeny2018-02-05T15:39:39Z2018-02-05T15:39:39Z2017-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis106 páginasChasiloa Chimbo, N. A. (2017). Nutri Colada.. Ecuador: Ecuador: Universidad Técnica de Cotopaxi; Facultad de Ciencias Agropecuarias y Recursos Naturales; Carrera de Ingeniería AgroindustrialUTC-PC-000112http://repositorio.utc.edu.ec/handle/27000/4192spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2018-02-06T08:00:14Zoai:oai:repositorio.utc.edu.ec:27000:27000/4192Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02025-01-26T03:43:49.860792Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Nutrí-Colada Chasiloa Chimbo, Nataly Angélica INGENIERÍA AGROINDUSTRIAL NUTRI-COLADA |
| status_str | publishedVersion |
| title | Nutrí-Colada |
| title_full | Nutrí-Colada |
| title_fullStr | Nutrí-Colada |
| title_full_unstemmed | Nutrí-Colada |
| title_short | Nutrí-Colada |
| title_sort | Nutrí-Colada |
| topic | INGENIERÍA AGROINDUSTRIAL NUTRI-COLADA |
| url | http://repositorio.utc.edu.ec/handle/27000/4192 |