"Elaboración de muffins con base de harina de banano morado (Musa acuminata AAA) y almidón de maíz (Zea mays L)".
The research project aimed to produce a muffin-type dessert using purple banana flour (Musa acuminata AAA) and corn starch (Zea mays L.). The purple banana samples were collected in the Cotopaxi province, Cantón La Maná, from which the flour was obtained, while the starch was purchased from local su...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2020
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| Accès en ligne: | http://repositorio.uteq.edu.ec/handle/43000/5259 |
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Ajouter un tag | Résumé: | The research project aimed to produce a muffin-type dessert using purple banana flour (Musa acuminata AAA) and corn starch (Zea mays L.). The purple banana samples were collected in the Cotopaxi province, Cantón La Maná, from which the flour was obtained, while the starch was purchased from local supermarkets. The development of the experiment was carried out using six formulations F1 (50% HBM / Verde and 50% AM, F2 (50% HBM / Pintón and 50% AM), F3 (60% HBM / Verde and 40% AM), F4 (60 % HBM / Painter and 40% AM), F5 (40% HBM / Green and 60% AM) and F6 (40% HBM / Painter and 60% AM). A completely randomized experimental design was used to process the data ( DCA) with a bifactorial arrangement AxB that consisted of 6 treatments and 3 repetitions obtaining 18 experimental units, for the determination of differences between means, the Tukey test was used at (p≤ 0.05) .The corresponding factor A is the percentage of purple banana flour and corn starch, while for factor B, the ripeness of the banana from which the flour will be obtained.The variables studied were the physical-chemical and the sensory analysis, where aroma, flavor, texture, sweetness and acceptance were sensory evaluated. The results of the physical chemical analysis of T2 stacan with (5.41%) pH and (23.29%) in ° brix. In the sensory evaluation there was a significant difference, determining that the best treatment was T2 with 24% of the panelists' preference, with a content of Calcium of 0.33%, Potassium 1.99% and Iron of 21%, also included a microbiological analysis carried out to the best treatment, in which total aerobes, total coliforms, molds and yeasts were analyzed, in which it is observed that there was no high microbial growth, being within the ranges of the standard established in the NTE INEN 2532. Because it was maintained an environment of sterility and safety before, during and after its elaboration. Keywords: maturity, muffin, fiber, banana flour, corn starch, temperature. |
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