Elaboración de fideos fortificados con tres subproductos de soya (Glycine max.) (harina, proteína concentrada y proteina aislada) utilizando dos saborizantes naturales zanahoria (Daucus carota l.), y espinaca (Spinaceae oleracea)
Nowadays food pastas´ industry has a good development, so that looks for new raw materials in the industrialization developing techniques and methods to show new types of pasta for the service to consumer wherefore there was realized the production of noodles strengthened by three products of soybea...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2013
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/2658 |
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Označite | Izvleček: | Nowadays food pastas´ industry has a good development, so that looks for new raw materials in the industrialization developing techniques and methods to show new types of pasta for the service to consumer wherefore there was realized the production of noodles strengthened by three products of soybean (flour, concentrated and isolated protein) using two flavoring natural carrot, and spinach, using an experimental design with arrangement factorial A*B, Where the factors in study were; To correspondent two types of flours: carrot and spinach; the factor B, three by-products of soybean (flour, concentrated and isolated protein). Once realized the treatments and applied the cataciones it was achieved to identify three better treatments that are: (T6) 90 % of wheat 8 % protein isolated of soy bean. 2 % of spinach, (T2) 90 % of wheat 8 % concentrated protein of soy bean. 2 % of carrot, (T1) 90 % of wheat 8 % of soybean. 2 % of carrot; to which it them surrendered to different types of analysis as chemical, microbiological physicist; and there were obtained favorable results that are inside the procedure INEN After realized credit the analyses physicist chemists we obtained the following results…. |
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