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http://dspace.udla.edu.ec/handle/33000/9308| Tipo de material : | bachelorThesis |
| Título : | Evaluación del uso de papas nativas con cáscara en dos procesos de transformación |
| Autor : | Barragán Montesdeoca, Caroline Estefanía |
| Tutor : | Aguirre Jaramillo, Ricardo Javier |
| Palabras clave : | CALIDAD ALIMENTARIA;PRODUCCIÓN ALIMENTARIA;PAPA;PURÉS;BOTANAS Y FRITURAS |
| Fecha de publicación : | 2018 |
| Editorial : | Quito: Universidad de las Américas, 2018 |
| Citación : | Barragán Montesdeoca, C. E. (2018). Evaluación del uso de papas nativas con cáscara en dos procesos de transformación (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | Las variedades de papas nativas Súper Chola, Leona Negra y Coneja Blanca con cáscara contienen características físico químicas importantes... |
| Descripción : | The varieties of native potatoes: Super Chola, Leona Negra and Coneja Blanca with husk, contain important physico-chemical characteristics. The objective of this research was to evaluate the use of these native potatoes with husk in two processes of transformation: puree and potato chips. Made with a DBCA (Randomized Complete Block Design) that had three replicates in which factors to study were three varieties of native potatoes with husk (Super chola, Leona negra and Coneja blanca) and two types of processes (puree and potato chips). Analysis physical and chemical had five variables: total ash, moisture, color, firmness and reducing sugars. content, to determine the sensory properties and the acceptance of puree and chips of potatoes with husk, was made a sensory analysis of color, smell, texture and taste, with the help of a seven-point hedonic scale. The puree treatment of Coneja Blanca with husk has higher content of total ash with 2.44 percent, in the case of the chips the Leona Negra with husk treatment presented a higher content of total ash with 3.11 percent. The moisture content in the mashed potatoes and chips did not vary with the presence of the potato skin, since there was no significant difference, by means of a statistical analysis (p minor que 0.05). With the statistical analysis the steadiness did not have significant variation (p minor que 0.05). The reducing sugars in the purée treatment of Coneja Blanca with husk had lower content of it with a value of 0.130 g, for the chips the treatments Coneja Blanca with husk and Leona Negra with husk had lower content of reducing sugars with a value of 0.112 g. The sensory evaluation could establish that the treatment of better acceptance was the Coneja Blanca puree. that obtained a score of 6.1 which is called “I like moderately”, on the other hand the sensorial evaluation of the chips according to the results had better acceptance the Super Chola with husk treatment obtaining a score of 6 which is called “I like moderately” moderate to the treatment Super Chola with husk. The results obtained in this study support the need to continue with research and use of native potato varieties that are suitable for the contribution of physical-chemical and sensory characteristics. |
| URI : | http://dspace.udla.edu.ec/handle/33000/9308 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2018-20.pdf | 1,24 MB | Adobe PDF | Visualizar/Abrir |
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