Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales
The purpose of this research was to develop cereal bars with varieties of quinoa: white, red, and black (Chenopodium quinoa), using two types of natural binders, bee honey, and cocoa mucilage. A completely randomized AxB design was applied, resulting in six treatments and three replicates. Tukey...
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| Tác giả chính: | |
|---|---|
| Định dạng: | bachelorThesis |
| Ngôn ngữ: | spa |
| Được phát hành: |
2023
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://repositorio.uteq.edu.ec/handle/43000/7056 |
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Thêm thẻ | _version_ | 1858459865191546880 |
|---|---|
| author | Franco Núñez, Amy Nohely |
| author_facet | Franco Núñez, Amy Nohely |
| author_role | author |
| collection | Repositorio Universidad Técnica Estatal de Quevedo |
| dc.contributor.none.fl_str_mv | Rodríguez Castro, Rossy Lisbeth |
| dc.creator.none.fl_str_mv | Franco Núñez, Amy Nohely |
| dc.date.none.fl_str_mv | 2023 2024-05-08T20:11:28Z 2024-05-08T20:11:28Z |
| dc.format.none.fl_str_mv | 108 p. application/pdf |
| dc.identifier.none.fl_str_mv | Franco Núñez Amy Nohely(2023) "Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales"Quevedo.UTEQ.108p. 1900147 https://repositorio.uteq.edu.ec/handle/43000/7056 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Quevedo:UTEQ |
| dc.rights.none.fl_str_mv | Attribution 3.0 Ecuador http://creativecommons.org/licenses/by/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica Estatal de Quevedo instname:Universidad Técnica Estatal de Quevedo instacron:UTEQ |
| dc.subject.none.fl_str_mv | Quinua, carbohidratos, fibra bruta, miel de abeja |
| dc.title.none.fl_str_mv | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The purpose of this research was to develop cereal bars with varieties of quinoa: white, red, and black (Chenopodium quinoa), using two types of natural binders, bee honey, and cocoa mucilage. A completely randomized AxB design was applied, resulting in six treatments and three replicates. Tukey's multiple range test (p ≤0.05) was used to determine the differences between treatments. Physicochemical variables were analyzed (moisture, ash, pH, acidity, ethereal extract, total nitrogen, crude fiber, carbohydrates, and energy-Kcal); where treatments T1, T2, T4 stood out for their protein, fat, and energy content, however, for carbohydrates T5 stood out; while for fiber and ash, no statistical differences were obtained, remaining with values around 3.30% and 1.60% respectively in all samples. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTEQ_0e5fd036d919f1db4db8545de1f108fa |
| identifier_str_mv | Franco Núñez Amy Nohely(2023) "Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales"Quevedo.UTEQ.108p. 1900147 |
| instacron_str | UTEQ |
| institution | UTEQ |
| instname_str | Universidad Técnica Estatal de Quevedo |
| language | spa |
| network_acronym_str | UTEQ |
| network_name_str | Repositorio Universidad Técnica Estatal de Quevedo |
| oai_identifier_str | oai:repositorio.uteq.edu.ec:43000/7056 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Quevedo:UTEQ |
| reponame_str | Repositorio Universidad Técnica Estatal de Quevedo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedo |
| repository_id_str | . |
| rights_invalid_str_mv | Attribution 3.0 Ecuador http://creativecommons.org/licenses/by/3.0/ec/ |
| spelling | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturalesFranco Núñez, Amy NohelyQuinua, carbohidratos, fibra bruta, miel de abejaThe purpose of this research was to develop cereal bars with varieties of quinoa: white, red, and black (Chenopodium quinoa), using two types of natural binders, bee honey, and cocoa mucilage. A completely randomized AxB design was applied, resulting in six treatments and three replicates. Tukey's multiple range test (p ≤0.05) was used to determine the differences between treatments. Physicochemical variables were analyzed (moisture, ash, pH, acidity, ethereal extract, total nitrogen, crude fiber, carbohydrates, and energy-Kcal); where treatments T1, T2, T4 stood out for their protein, fat, and energy content, however, for carbohydrates T5 stood out; while for fiber and ash, no statistical differences were obtained, remaining with values around 3.30% and 1.60% respectively in all samples.El propósito de esta investigación fue desarrollar barritas de cereales con variedades de quinua: blanca, roja y negra (Chenopodium quinoa), empleando dos tipos de aglutinantes naturales, como es la miel de abeja y mucílago de cacao. Se aplicó un Diseño Completamente al Azar AxB, resultando seis tratamientos, y tres réplicas. Para la determinación de diferencias entre los tratamientos se utilizó la prueba de rangos múltiples de Tukey (p ≤0.05). Se analizaron variables fisicoquímicas (humedad, cenizas, pH, acidez, extracto etéreo, nitrógeno total, fibra bruta, carbohidratos y energía-Kcal); donde los tratamientos T1, T2, T4 sobresalen por su contenido proteínico, grasa y energía, sin embargo, para carbohidratos resaltó el T5; mientras que para fibra y ceniza no se obtuvieron diferencias estadísticas, manteniéndose con valores alrededor de 3,30% y 1,60% respectivamente en todas las muestras. Por otro lado, los tratamientos que contenían mucílago de cacao obtuvieron valores de pH más bajos y altos en acidez, siendo estadísticamente diferentes con respecto a los que incluían miel de abeja.Quevedo:UTEQRodríguez Castro, Rossy Lisbeth2024-05-08T20:11:28Z2024-05-08T20:11:28Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis108 p.application/pdfFranco Núñez Amy Nohely(2023) "Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales"Quevedo.UTEQ.108p.1900147https://repositorio.uteq.edu.ec/handle/43000/7056spaAttribution 3.0 Ecuadorhttp://creativecommons.org/licenses/by/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica Estatal de Quevedoinstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQ2024-05-09T08:00:36Zoai:repositorio.uteq.edu.ec:43000/7056Institucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oaiEcuador...opendoar:.2024-05-09T08:00:36falseInstitucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oai.Ecuador...opendoar:.2024-05-09T08:00:36Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedofalse |
| spellingShingle | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales Franco Núñez, Amy Nohely Quinua, carbohidratos, fibra bruta, miel de abeja |
| status_str | publishedVersion |
| title | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| title_full | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| title_fullStr | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| title_full_unstemmed | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| title_short | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| title_sort | Desarrollo de barritas de cereales con variedades de quinua (Chenopodium quinoa) empleando aglutinantes naturales |
| topic | Quinua, carbohidratos, fibra bruta, miel de abeja |
| url | https://repositorio.uteq.edu.ec/handle/43000/7056 |