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http://dspace.udla.edu.ec/handle/33000/6487| Tipo de material : | bachelorThesis |
| Título : | Efecto del empaque y temperatura en la vida útil de brotes de amaranto (Amaranthus caudatus L.) para consumo humano |
| Autor : | Rubio Trabanco, Nicolás Martín |
| Tutor : | Guerrero Marín, Gustavo Adolfo |
| Palabras clave : | PRESERVACIÓN DE ALIMENTOS;CEREALES;AMARANTO |
| Fecha de publicación : | 2016 |
| Editorial : | Quito: Universidad de las Américas, 2016 |
| Citación : | Rubio Trabanco, N. M. (2016). Efecto del empaque y temperatura en la vida útil de brotes de amaranto (Amaranthus caudatus L.) para consumo humano (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El objetivo de esta investigación es desarrollar una tecnología de elaboración de brotes de amaranto “Amaranthus caudatus L.” frescos, para prolongar la vida útil, ampliar las características organolépticas del grano crudo y promover una alternativa distinta de consumo de este pseudocereal... |
| Descripción : | The objective of this research is to develop a processing technology to prolong the shelf-life of amaranth sprouts (Amaranthus caudatus L.), extend the organoleptic characteristics of the raw grain and promote a different alternative of consumption of this psudocereal. The variety of amaranth (Amaranthus caudatus L.) INIAP Alegria, was used as a raw material classified 1 mm sieve and grain listed as first class according to the NTE-INEN 2646, 2012. The germination process was 16,5 °C ambient temperature by rinsing with clean water and drained every 8 hours for 6 days plus 12 hours of indirect sunlight. The shoots were divided into three coded samples by thermal treatment and normal, accelerated and extreme storage conditions that applied for subsequent microbiological and sensory analysis. A pilot run was carried out prior to experimental design in order to establish guidelines for obtaining sprouts, microbiological techniques, selection of affective judges and to employ prototypes of different packaging options as opposed to traditional packaging used for sprouts in this country, finally experimentations were carried out to establish a comparison between packaging and the effect on lifetime of the sprouts. Microbiological results both in the pilot test and experimental designs have contamination of samples on day 0 and 7 respectively evaluation, samples stored under accelerated and extreme being the most polluted conditions. Sensory evaluation was performed, applying hedonic and sorting scales, obtaining significant difference between treatments. It was determined that the lifetime of Amaranth sprouts, which was pasteurized, packed and stored, is limited, five days where there is no fungal contamination and deterioration of their organoleptic characteristics is absent. Finally applying the proposed methods, production costs were generated for the benefit of 1 ton / month of outbreaks of amaranth at a cost of $ 3.176,76 ($ 3,17 kg / product), thereby to obtain 200 g of product packaging, represents a cost of 0.80 cents. |
| URI : | http://dspace.udla.edu.ec/handle/33000/6487 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2016-28.pdf | 2,16 MB | Adobe PDF |  Visualizar/Abrir |
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