Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)”
In pastry, the Brownie can be defined as a type of sponge cake or a small chocolate cake which has among its main ingredients; Wheat flour, chocolate, eggs, sugar and butter, however it is increasingly necessary to improve the nutritional profile of bakery products, for this reason the inclusion of...
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| Natura: | bachelorThesis |
| Lingua: | spa |
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2023
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| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/7052 |
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| author | Zambrano Zambrano , Fernanda Aly |
| author_facet | Zambrano Zambrano , Fernanda Aly |
| author_role | author |
| collection | Repositorio Universidad Técnica Estatal de Quevedo |
| dc.contributor.none.fl_str_mv | Guerrón Troya , Vicente |
| dc.creator.none.fl_str_mv | Zambrano Zambrano , Fernanda Aly |
| dc.date.none.fl_str_mv | 2023 2024-05-07T17:36:20Z 2024-05-07T17:36:20Z |
| dc.format.none.fl_str_mv | 117 p. application/pdf |
| dc.identifier.none.fl_str_mv | Zambrano Zambrano Fernanda Aly (2023) "Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)"Quevedo.UTEQ.117p. 1900153 https://repositorio.uteq.edu.ec/handle/43000/7052 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Quevedo:UTEQ |
| dc.rights.none.fl_str_mv | Attribution-NonCommercial-NoDerivs 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/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 | Harina de trigo, pastel de chocolate, quinua, valor nutricional |
| dc.title.none.fl_str_mv | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | In pastry, the Brownie can be defined as a type of sponge cake or a small chocolate cake which has among its main ingredients; Wheat flour, chocolate, eggs, sugar and butter, however it is increasingly necessary to improve the nutritional profile of bakery products, for this reason the inclusion of quinoa flour is proposed as a constituent that replaces wheat flour in a percentage , with which we estimate that we can obtain a good quality product with a higher nutritional value. Due to the aforementioned, this research work aims to examine the effect of the partial substitution of wheat flour (Triticum sativum) by quinoa flour (Chenopodium quinoa) on the pHysicochemical, microbiological, sensory characteristics and production cost of brownies. chocolate based. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTEQ_dd03366302f73fb8ecfa4b0500daf79a |
| identifier_str_mv | Zambrano Zambrano Fernanda Aly (2023) "Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)"Quevedo.UTEQ.117p. 1900153 |
| 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:43000/7052 |
| 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-NonCommercial-NoDerivs 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)”Zambrano Zambrano , Fernanda AlyHarina de trigo, pastel de chocolate, quinua, valor nutricionalIn pastry, the Brownie can be defined as a type of sponge cake or a small chocolate cake which has among its main ingredients; Wheat flour, chocolate, eggs, sugar and butter, however it is increasingly necessary to improve the nutritional profile of bakery products, for this reason the inclusion of quinoa flour is proposed as a constituent that replaces wheat flour in a percentage , with which we estimate that we can obtain a good quality product with a higher nutritional value. Due to the aforementioned, this research work aims to examine the effect of the partial substitution of wheat flour (Triticum sativum) by quinoa flour (Chenopodium quinoa) on the pHysicochemical, microbiological, sensory characteristics and production cost of brownies. chocolate based.En pastelería el Brownie puede ser definido como un tipo de bizcochuelo o un pequeño pastel de chocolate el cual tiene entre sus principales ingredientes; Harina de trigo, chocolate, huevos, azúcar y mantequilla, sin embargo es cada vez más necesario mejorar el perfil nutricional de los productos panaderos, por ello se propone la inclusión de harina de quinua como un constituyente que sustituya en un porcentaje el harina de trigo, con lo cual estimamos que podemos obtener un producto de buena calidad y con un valor nutricional mayor. Por lo antes mencionado, este trabajo de investigación tiene como objetivo examinar el efecto de la sustitución parcial de la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa) en las características fisicoquímicas, microbiológicas, sensoriales y costo de producción de brownies a base de chocolate.Quevedo:UTEQGuerrón Troya , Vicente2024-05-07T17:36:20Z2024-05-07T17:36:20Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis117 p.application/pdfZambrano Zambrano Fernanda Aly (2023) "Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)"Quevedo.UTEQ.117p.1900153https://repositorio.uteq.edu.ec/handle/43000/7052spaAttribution-NonCommercial-NoDerivs 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica Estatal de Quevedoinstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQ2025-05-21T14:10:11Zoai:repositorio.uteq.edu.ec:43000/7052Institucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oaiEcuador...opendoar:.2025-05-21T14:10:11falseInstitucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oai.Ecuador...opendoar:.2025-05-21T14:10:11Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedofalse |
| spellingShingle | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” Zambrano Zambrano , Fernanda Aly Harina de trigo, pastel de chocolate, quinua, valor nutricional |
| status_str | publishedVersion |
| title | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| title_full | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| title_fullStr | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| title_full_unstemmed | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| title_short | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| title_sort | Brownies a base de chocolate sustituyendo de forma parcial la harina de trigo (Triticum sativum) por harina de quinua (Chenopodium quinoa)” |
| topic | Harina de trigo, pastel de chocolate, quinua, valor nutricional |
| url | https://repositorio.uteq.edu.ec/handle/43000/7052 |