Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/11316| Tipo de material : | bachelorThesis |
| Título : | Formulación de un producto alimenticio a base de hongo ostra |
| Autor : | Lasso Guayasamín, Diana Estefanía |
| Tutor : | Mosquera Quelal, María Elizabeth |
| Palabras clave : | PRODUCCIÓN ALIMENTARIA;PRODUCTOS VEGETARIANOS;HONGOS COMESTIBLES;ALIMENTOS SALUDABLES |
| Fecha de publicación : | 2019 |
| Editorial : | Quito: Universidad de las Américas, 2019 |
| Citación : | Lasso Guayasamín, D. E. (2019). Formulación de un producto alimenticio a base de hongo ostra (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | Los hongos comestibles se constituyen en uno de los primeros alimentos consumidos por el hombre... |
| Descripción : | Edible mushrooms are one of the first foods consumed by man. Currently, this type of food is consumed for its organoleptic attributes such as taste, aroma and texture. It should be noted that different studies have evaluated the nutritional content of these mushrooms due to their protein intake as well as being considered functional foods. This research work aims to establish a food formulation based on oyster mushroom, with the obtention of a hamburger based on the vegetable in question, this represents a food alternative because, in recent years, it has increased significantly buying organic products made with vegetable protein, being the main sources of protein pseudocereals such as soy and quinoa, plus some legumes and algae. For this, different treatments were carried out, the first with fresh oyster fungus (HF), the second with partially dehydrated oyster fungus (HPD) and the third with dehydrated oyster fungus (HD). The final humidity of each treatment was 98 per cent, 65.22 per cent and 11.11 per cent respectively. The formulation was established using vegetable protein such as oats, animal protein such as eggs, bread crumbs, spices and preservative additives; the concentrations of the inputs in the formulations were the same in the 3 treatments. The analysis of acceptability was carried out using descriptive statistics, for which surveys were applied to a sample of 48 people, in which the organoleptic characteristics such as smell, color, texture and flavor were evaluated, resulting in 78.65 per cent the people surveyed showed preference for the product obtained from the HPD treatment. On the other hand, the percentage of hamburger protein that had greater acceptability by the panelists was evaluated. Finally, a cost benefit analysis of the product was carried out, resulting in a PVP of USD 2.16 for a presentation of 2 units with a net weight of 100 g. |
| URI : | http://dspace.udla.edu.ec/handle/33000/11316 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-26.pdf | 1,66 MB | Adobe PDF | Visualizar/Abrir |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons
