Efecto de la impregnación de cúrcuma (cúrcuma longa) y jengibre (zingiber officinale) sobre el color de un snack de plátano verde (musa paradisiaca)
The Ecuadorian food industry has grown remarkably with the appearance of the snack, it has become the most widely consumed products, today you can find various types, but chifles, which are products made from green plantains, stand out. For this reason, it is necessary to study the effect of turmeri...
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| Format: | bachelorThesis |
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2022
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| Online Zugang: | https://repositorio.uteq.edu.ec/handle/43000/6883 |
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Tag hinzufügen | Zusammenfassung: | The Ecuadorian food industry has grown remarkably with the appearance of the snack, it has become the most widely consumed products, today you can find various types, but chifles, which are products made from green plantains, stand out. For this reason, it is necessary to study the effect of turmeric and ginger impregnation on the coloration of green plantain snack (musa paradisiaca) "chifles". For this, it is proposed to analyze the kinetics of turmeric and ginger impregnation in green plantain, in such a way that the concentration that generates a color change during the storage period can be evaluated, in such a way that the quality of the snack can be ensured. when stored at two different relative humidity conditions, as well as the best type of packaging. Obtaining favorable results in terms of the ability of the snack to maintain coloration under controlled storage conditions, reaching the conclusion through statistical analysis of the results that turmeric was the one that obtained the best results. Keywords: Snack, Process, Concentration, Quality |
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