Técnica de conservación para masa precocida de yuca (Manihot esculenta) en el cantón Quevedo 2013

This research laboratory analyzes and field phase was conducted in the city of Quevedo, in the laboratory of Food Science, State Technical University of Quevedo, where data is obtained to inform the design of conservation technique for precooked cassava mash (Manihot esculenta), for this purpose used a completely randomized design (CRD) factorial (3 x 2 x 2) with resulting 12 treatments and two replicates each and therefore a total of 24 experimental units. Where the objectives were to determine the right combination of percentage of mass of raw cassava and cassava cooked, the percentage of empty packaging and storage temperature, through bromatological analysis and microbial colony counts. Consequently the study factors were: mass ratio percentage that featured three sublevels cooked - raw dough (60-40, 40-60, 65-35) respectively mass, percentage of empty packaging as a second factor of study and two sub-levels, 20% and 10%, storage temperature as a third factor study with two levels of evaluation (- 5 ° C and 8 ° C). Under this background was determined that the mass ratio in raw - cooked 60-40 percentage scored higher pH values, percentage, acidity, gross energy and crude fiber, colony forming units for coliforms, aerobics, molds and ¡cure being their averages 4.78, 0.33%, 5307.69 lime, 6.58% in CFU / g 5.76, 9.19, 0.09, 0.44 respectively. While for percentage of empty packaging and storage tempe.....

• Hlavní autor: Estupiñán Avilés, Rubén Eduardo (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2015
• Témata: Técnica de conservación; Masa precocida de yuca; Quevedo
• On-line přístup: http://repositorio.uteq.edu.ec/handle/43000/624