Elaboración de pan a base de harina de trigo y harina de maíz con adición de suero lácteo

The current research project has as aim to elaborate bread based on wheat flour and corn flour with the addition from whey in concentrations 100% and 50%, providing improvements in its composition. This research was made at the Cotopaxi Technical University, Agricultural Sciences and Natural Resources Faculty, the problem lies in chronic childhood malnutrition (DCI) within the Latacunga canton. A positive aspect from whey is its high protein content, it added to this, it is incorporated corn flour, which seeks to provide a nutritional contribution to the bread. For this, it was elaborated 6 different treatments, based on the mentioned products. It was used the experimental design from two completely random factors AxB, where for factor A was used the wheat flour concentration levels and corn flour, while for factor B, it was used the liquid component (milk or whey). For determining the best treatment, it was used a sensory analysis with 23 tasters, where were considered the odor parameters, flavor, crumb, crust and external appearance and physicochemical analysis (protein, fat and humidity) according to NTE INEN 2945 2014. Thus, getting as a result, treatment 4, which contains 540 g wheat flour and 60g corn flour with 200 ml whey. The nutritional and microbiological analyzes were effected in the SETLAB laboratory, which it was got, which the E. Coli analysis and Salmonella absence UFC/g for each these, by comparing them with the NTE INEN 3034 2018-07 standard, mentions that they must be maintained properly in absence. On the other hand, the bromatological analysis got an increase in its parameters specified in the NTE INEN 1334 2011-02 standard, which includes parameters, such as dry matter, protein, fiber, fat, carbohydrates and organic matter. It was determined that the elaboration and development this bread entails a great economic generation, properly established in the production cost per unit bread, providing with a value 7 cents with a weight 37 g for each made bread.

• 第一著者: Lalaleo Guangasi, Bryan Joel (author)
• その他の著者: Quishpe Malliquinga, Estefanny Aracely (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2024
• 主題: SUERO LÁCTEO; HARINA DE MAÍZ; HARINA DE TRIGO; FISICOQUÍMICO; AGROINDUSTRIAS
• オンライン･アクセス: http://repositorio.utc.edu.ec/handle/27000/11765