Aprovechamiento de almidón residual del procesamiento de snacks de papa (Solanum Tuberosum) variedad Diacol Capira

García Fuentes, Luis Felipe

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Campo DC	Valor	Lengua/Idioma
dc.contributor.advisor	Mosquera Quelal, María Elizabeth	-
dc.creator	García Fuentes, Luis Felipe	-
dc.date.accessioned	2017-09-22T19:26:40Z	-
dc.date.available	2017-09-22T19:26:40Z	-
dc.date.issued	2017	-
dc.identifier.citation	García Fuentes, L. F. (2017). Aprovechamiento de almidón residual del procesamiento de snacks de papa (solanum tuberosum) variedad diacol capira (Tesis de pregrado). Universidad de las Américas, Quito.	es_ES
dc.identifier.other	UDLA-EC-TIAG-2017-13	-
dc.identifier.uri	http://dspace.udla.edu.ec/handle/33000/7462	-
dc.description	The present work aimed to stabilize the residual starch from the processing of potato snacks for its possible use in food products, through an initial physical, chemical and microbiological characterization, followed by the development of the corresponding method (both at laboratory level), and a basic economic analysis of the stabilization process. The method used to transform the residual starch to food-grade starch consisted of a stabilization process: first, the starch was extracted from the washing operation of the processing line. Subsequently samples were subjected to three different drying temperatures of 90 °C, 100 °C and 120 ° C. Stabilized starch was subjected to organoleptic testing of color and texture. Additionally, physical and chemical analysis of pH and moisture were performed; finally, microbiological tests were performed to identify possible presence of total aerobic microbes, total coliforms, Escherichia coli, Salmonella spp., fungi and yeasts. This in order to verify the safety of the stabilized starch for consumption. The analysis of the results compared the initial characteristics of the residual starch with the final characteristics of the stabilized starch. The results showed that applying heat treatment was effective in reducing humidity from 98.6% to 0.56% at 90°C, to 0.5% at 100°C and to 0.43% at 120°C. At these temperatures, the microbiological load in stabilized starch was effectively reduced and even eliminated. Finally, the economic analysis showed that the project is profitable for the companies, obtaining a recovery period of 8 months and 4 days, a net present value of $2527.78 and an internal rate of return of 7%.	en
dc.description.abstract	El presente trabajo tuvo como objetivo estabilizar el almidón residual del procesamiento de snacks de papa para su posible reutilización en productos alimenticios, mediante una caracterización físico química y microbiológica inicial, el desarrollo del método correspondiente, ambos a nivel de laboratorio, y finalmente un análisis económico básico del proceso de estabilización...	es_ES
dc.format.extent	39 p.	es_ES
dc.language.iso	spa	es_ES
dc.publisher	Quito: Universidad de las Américas, 2017	es_ES
dc.rights	openAccess	es_ES
dc.subject	SOLANUM TUBEROSUM	es_ES
dc.subject	DIACOL CAPIRA	es_ES
dc.subject	SNACK	es_ES
dc.subject	PAPA	es_ES
dc.title	Aprovechamiento de almidón residual del procesamiento de snacks de papa (Solanum Tuberosum) variedad Diacol Capira	es_ES
dc.type	bachelorThesis	es_ES
Aparece en las colecciones:	Ingeniería Agroindustrial y de Alimentos

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