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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Carrillo Hinojosa, Elsy Paola | - |
| dc.creator | Jervis Gomezjurado, Eduardo Santiago | - |
| dc.date.accessioned | 2018-01-26T20:29:23Z | - |
| dc.date.available | 2018-01-26T20:29:23Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.citation | Jervis Gomezjurado, E. S. (2017). Desarrollo de un prototipo de snack cárnico tipo chip a partir de un embutido de pasta fina (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2017-26 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/7950 | - |
| dc.description | The present work is about the developing of a meat chip. It was adapted to the process of inlay of fine past like sausage, with the units operations of cool, sliced and cooking. Where was achieved a product with chips characteristics. In addition, it was made a study of the formulas where, were evaluated three types of starches and two percentages. The options were mash potatoes, precooked corn flour and cassava starch, with 11, 66 percent and 21, 98 percent. In total were six formulas. These ones were qualitative analysed in the parameters of: crispy like chip texture, meat and not floury flavour and red brownie meat appearance. From six were selected two: Pre cooked corn flour and cassava starch, both of them with 11, 66 percent. Then was analyzed sadistically the effect of color: Clarity L, red– green a and yellow-blue b, texture in the selected starches and the process of baking and frying. To verify the existence of significant difference were realized four variance analysis ANOVA with a Randomized complete block design DBCA and a Randomized complete design DCA. Which was obtained the presence of difference in treatments only in L. This could happen for the browning reactions at the process of frying and baked. In a and b and texture were not found any statistically difference in treatments. Then was realized an affective sensory evaluation of acceptance with ANOVA analysis in product and attributes, with hedonic scale of 1 to 9. Also was included a purchase intention question. The results were that the costumer acceptances in starches were highly significant difference. Where demonstrated that costumers chose meat chip of cassava starch fried and baked like the most likely product. Those were qualified as likely moderate. In the ANOVA of attributes were not any differences to. Thus to decide what product could be taken to the market, it was used the purchase intention. Where the meat chip of baked cassava starch was the most opted. Finally was made a cost of a 1 kg of raw and package materials used, which was USD 1,58 and then establishment of a price accepted by de 80 percent of costumers of USD 1,05, having 100 percent of utility over variable costs. | en |
| dc.description.abstract | El presente trabajo se basa en el desarrollo de un snack cárnico tipo chip. Se adaptó el proceso de embutido de pasta fina tipo salchicha, con las operaciones unitarias de enfriamiento, rebanado y cocción; donde se logró obtener un producto con características de chip... | es_ES |
| dc.format.extent | 79 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.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA ALIMENTARIA | es_ES |
| dc.subject | SNACKS | es_ES |
| dc.subject | EMBUTIDOS | es_ES |
| dc.title | Desarrollo de un prototipo de snack cárnico tipo chip a partir de un embutido de pasta fina | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2017-26.pdf | 1,43 MB | Adobe PDF | Visualizar/Abrir |
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