Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha.
Our country has a great variety of agricultural products including sweet potato that has great nutritional benefits. The sweet potato is a purple root, weighing between 500g; its flesh is soft, sugary and rich in starches. Currently the flour industry is conducting research to partially substitute w...
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| Päätekijä: | |
|---|---|
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2017
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| Aiheet: | |
| Linkit: | http://repositorio.uteq.edu.ec/handle/43000/2288 |
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| author | Gavilanez Saltos, Josselyn Stephania |
| author_facet | Gavilanez Saltos, Josselyn Stephania |
| author_role | author |
| collection | Repositorio Universidad Técnica Estatal de Quevedo |
| dc.contributor.none.fl_str_mv | Puente Jiménez, Verónica Dayana |
| dc.creator.none.fl_str_mv | Gavilanez Saltos, Josselyn Stephania |
| dc.date.none.fl_str_mv | 2017-08-28T19:12:20Z 2017-08-28T19:12:20Z 2017 |
| dc.format.none.fl_str_mv | 95 p. application/pdf |
| dc.identifier.none.fl_str_mv | Gavilanez Saltos, Josselyn Stephania. (2017). Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. Quevedo. UTEQ. 95 p. 190050 http://repositorio.uteq.edu.ec/handle/43000/2288 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Quevedo : UTEQ |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/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 | Camote Galletas Harina Maíz |
| dc.title.none.fl_str_mv | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | Our country has a great variety of agricultural products including sweet potato that has great nutritional benefits. The sweet potato is a purple root, weighing between 500g; its flesh is soft, sugary and rich in starches. Currently the flour industry is conducting research to partially substitute wheat flour for non-traditional flours, with the aim of giving added value to other products, being here where the present research seeks to make known to the population a new alternative of free consumption Of gluten as are cookies of sweet potato flour and corn, since in addition to being a new product has vitamins and minerals that are beneficial to health. As regards the process of preparation of the cookies, the technical standards for the study were taken into account, which yielded good results, both in physical-chemical, microbiological and sensory analysis. The results of the physical-chemical analyzes of the cookies based on concentrations of sweet potato flour and maize flour were found according to the established standards, which give the safety of consumer safety, being these in the variable moisture, the optimum is T2 with (5.24%), which will have a longer shelf life; In dry matter T1 with (89.6%) shows the smallest amount and T2 with (94.74%) being the highest; The highest values of fiber and ash (2.382%), fat (17.294%), protein (6.412%), fiber (2.23%) and energy (441.34 kg) Protein are optimal; In the sensorial evaluation it was determined that the treatment of greater acceptability was the T1 standing out among the other treatments. For the accomplishment of the microbiological analyzes, the best treatment based on the sensorial evaluation was taken into consideration, which was the T1 determining that the analysis of mesophilic aerobes presented 977 cfu / g; In the analysis of total coliforms, present absence and in the analysis of molds and yeasts 65 cfu / g, all these data are within the norms NTE INEN 2085: 2005. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTEQ_ddb13d0039eb724eab56df8a7a1fcc93 |
| identifier_str_mv | Gavilanez Saltos, Josselyn Stephania. (2017). Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. Quevedo. UTEQ. 95 p. 190050 |
| 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:43000/2288 |
| publishDate | 2017 |
| 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 | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha.Gavilanez Saltos, Josselyn StephaniaCamoteGalletasHarinaMaízOur country has a great variety of agricultural products including sweet potato that has great nutritional benefits. The sweet potato is a purple root, weighing between 500g; its flesh is soft, sugary and rich in starches. Currently the flour industry is conducting research to partially substitute wheat flour for non-traditional flours, with the aim of giving added value to other products, being here where the present research seeks to make known to the population a new alternative of free consumption Of gluten as are cookies of sweet potato flour and corn, since in addition to being a new product has vitamins and minerals that are beneficial to health. As regards the process of preparation of the cookies, the technical standards for the study were taken into account, which yielded good results, both in physical-chemical, microbiological and sensory analysis. The results of the physical-chemical analyzes of the cookies based on concentrations of sweet potato flour and maize flour were found according to the established standards, which give the safety of consumer safety, being these in the variable moisture, the optimum is T2 with (5.24%), which will have a longer shelf life; In dry matter T1 with (89.6%) shows the smallest amount and T2 with (94.74%) being the highest; The highest values of fiber and ash (2.382%), fat (17.294%), protein (6.412%), fiber (2.23%) and energy (441.34 kg) Protein are optimal; In the sensorial evaluation it was determined that the treatment of greater acceptability was the T1 standing out among the other treatments. For the accomplishment of the microbiological analyzes, the best treatment based on the sensorial evaluation was taken into consideration, which was the T1 determining that the analysis of mesophilic aerobes presented 977 cfu / g; In the analysis of total coliforms, present absence and in the analysis of molds and yeasts 65 cfu / g, all these data are within the norms NTE INEN 2085: 2005.Nuestro país posee una gran variedad de productos agrícolas entre ellos el camote que posee grandes beneficios nutricionales. El camote es una raíz de color púrpura, con un peso entre 500g; su carne es blanda, azucarada y rica en almidones. Actualmente la industria harinera, está realizando investigaciones para sustituir parcialmente la harina de trigo por harinas no tradicionales, con el objetivo de dar valor agregado a otros productos, siendo aquí donde la presente investigación busca dar a conocer a la población una nueva alternativa de consumo libre de gluten como son las galletas de harina de camote y maíz, ya que además de ser un producto nuevo posee vitaminas y minerales que son beneficiosas para la salud. En lo que se refiere al proceso de elaboración de las galletas se tomaron en cuenta las normas técnicas para el estudio, las cuales arrojaron buenos resultados, tanto en análisis físico-químicos, microbiológicos y sensoriales. Los resultados de los análisis físicos-químicos de las galletas en base a concentraciones de harina de camote y harina de maíz se hallaron de acuerdo a las normas establecidas, las cuales dan la seguridad de inocuidad al consumidor, siendo estos en la variable humedad, el más óptimo es el T2 con (5,244%), el cual tendrá un periodo de vida útil más prolongado; en materia seca el T1 con (89,6%) muestra la menor cantidad y el T2 con (94,74%) siendo la más alta; la variable ceniza (2,382%), grasa (17,294%), proteína (6,412%), fibra (2,23%) y energía (441,34 kg) correspondientes del T4, son los resultados más altos, de los cuales fibra y proteína son óptimos; en la evaluación sensorial se determinó que el tratamiento de mayor aceptabilidad fue el T1 destacándose entre los demás tratamientos. Para la realización de los análisis microbiológicos, se tomó en cuenta al mejor tratamiento en base a la evaluación sensorial el cual fue el T1 determinando que el análisis de aerobios mesófilos presentó 977 ufc/g; en el análisis de coliformes totales, presento ausencia y en el análisis de mohos y levaduras 65 ufc/g, todos estos datos están dentro de las normas NTE INEN 2085:2005.Quevedo : UTEQPuente Jiménez, Verónica Dayana2017-08-28T19:12:20Z2017-08-28T19:12:20Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis95 p.application/pdfGavilanez Saltos, Josselyn Stephania. (2017). Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. Quevedo. UTEQ. 95 p.190050http://repositorio.uteq.edu.ec/handle/43000/2288spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica Estatal de Quevedoinstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQ2023-07-02T04:09:33Zoai:repositorio.uteq.edu.ec:43000/2288Institucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oaiEcuador...opendoar:.2023-07-02T04:09:33falseInstitucionalhttp://repositorio.uteq.edu.ec/Universidad públicahttps://www.uteq.edu.ec/http://repositorio.uteq.edu.ec/oai.Ecuador...opendoar:.2023-07-02T04:09:33Repositorio Universidad Técnica Estatal de Quevedo - Universidad Técnica Estatal de Quevedofalse |
| spellingShingle | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. Gavilanez Saltos, Josselyn Stephania Camote Galletas Harina Maíz |
| status_str | publishedVersion |
| title | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| title_full | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| title_fullStr | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| title_full_unstemmed | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| title_short | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| title_sort | Galletas con base en concentraciones de harina de camote (Ipomoea batata l) y maíz (Zea mays) en el cantón Pichincha. |
| topic | Camote Galletas Harina Maíz |
| url | http://repositorio.uteq.edu.ec/handle/43000/2288 |