Diseño y desarrollo de hojuelas deshidratadas de melloco (ullucus tuberosus loz) para consumo humano

Armas Cevallos, Diego David

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Campo DC	Valor	Lengua/Idioma
dc.contributor.advisor	Guerrero Marín, Gustavo Adolfo	-
dc.creator	Armas Cevallos, Diego David	-
dc.date.accessioned	2016-12-16T15:28:39Z	-
dc.date.available	2016-12-16T15:28:39Z	-
dc.date.issued	2016	-
dc.identifier.citation	Armas Cevallos, D. D. (2016). Diseño y desarrollo de hojuelas deshidratadas de melloco (ullucus tuberosus loz) para consumo humano (Tesis de pregrado). Universidad de las Américas, Quito.	es_ES
dc.identifier.other	UDLA-EC-TIAG-2016-21	-
dc.identifier.uri	http://dspace.udla.edu.ec/handle/33000/6160	-
dc.description	This work consists in developing a dehydrated product based on melloco INIAPCaramelo (Ullucus tuberosus loz) as a substitute for breakfast cereal. In developing this product, different thicknesses are analyzed to obtain flakes with the characteristic texture of breakfast cereals. Furthermore, we evaluated the time to reach the optimum dehydrated flake. Additionally, a market study was conducted to meet consumer requirements and work in a formulation to mask the original flavor of melloco and enhance the organoleptic characteristics. To determine if the flakes are suitable for human consumption, total aerobic microbiological analysis was performed, e-coli, yeast and mold based on the norm INEN 2572 (Bocaditos de granos. Cereales y semillas. Requisitos). Subsequently it gave way to the realization of the sensory analysis of the product which was conducted by 25 panelists evaluating the organoleptic characteristics of melloco flakes of chocolate and vanilla. Furthermore, the proximal protein analysis was performed to determine the variation in the different stages of processing; also it developed the chemical analysis of the end products and search for a container and proper packaging for the same, being the packaging polypropylene bioriented (BOPP) metallic and cardboard packaging recycled fiber most appropriate for the purpose.	en
dc.description.abstract	El presente trabajo consiste en desarrollar un producto deshidratado a base de melloco variedad INIAP/Caramelo: Ullucus tuberosus loz, como un sustituto de cereal para el desayuno...	es_ES
dc.format.extent	82 p.	es_ES
dc.language.iso	spa	es_ES
dc.publisher	Quito: Universidad de las Américas, 2016	es_ES
dc.subject	INDUSTRIA ALIMENTARIA	es_ES
dc.subject	CEREALES PROCESADOS	es_ES
dc.subject	ALIMENTOS DESHIDRATADOS	es_ES
dc.subject	MELLOCO	es_ES
dc.title	Diseño y desarrollo de hojuelas deshidratadas de melloco (ullucus tuberosus loz) para consumo humano	es_ES
dc.type	bachelorThesis	es_ES
Aparece en las colecciones:	Ingeniería Agroindustrial y de Alimentos

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