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http://dspace.udla.edu.ec/handle/33000/10587| Tipo de material : | bachelorThesis |
| Título : | Diseño y desarrollo de producto fortificado con vitamina A para adultos mayores |
| Autor : | Castro Ruíz, Ramiro Martín |
| Tutor : | Guerrero Marín, Gustavo Adolfo |
| Palabras clave : | DISEÑO DEL PRODUCTO;VITAMINA A;QUESO;ZANAHORIA |
| Fecha de publicación : | 2019 |
| Editorial : | Quito: Universidad de las Américas, 2019 |
| Citación : | Castro Ruiz, R. M. (2019). Diseño y desarrollo de producto fortificado con vitamina A para adultos mayores (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El queso fresco es uno de los subproductos lácteos más consumidos dentro del territorio ecuatoriano que se ha ido manejando durante muchos años por diferentes tendencias globales en cuanto a consumo, producción y técnicas de manejo aplicando diferentes tipos de tecnología; a su vez, es el subproducto lácteo con mayor cantidad de vitamina A en las diferentes gamas de quesos existentes… |
| Descripción : | Fresh cheese is one of the most consumed dairy by-products within the Ecuadorian territory that has been managed for many years by different global trends in terms of consumption, production and management techniques applying different types of technology; in turn, it is the dairy by-product with the highest amount of vitamin A in the different ranges of existing cheeses. In the same way, the carrot is the vegetable with the highest amount of vitamin A contributing to the human being and the vegetable most consumed locally. The objective of this work was to develop a fresh cheese fortified with vitamin A for the population affected with deficiency of this vitamin. The population to which the development of this fresh cheese was directed was older adults between the age of 65 years onwards based on a study conducted by the National Survey of Nutrition and Health (ENSANUT) of the year 2013.The fortification of the Fresh cheese was developed with Chattenay variety carrot and the other preponderant factor to determine was a synthetic additive. A completely randomized design was carried out in which two factors were used: source of vitamin A and concentration of vitamin A at 0.04 percent, 0.02 percent and 0.00009 percent in relation to the weights of the cheeses made. For this, laboratory tests were also performed to determine how much vitamin A existed in the processed cheeses. Subsequently, it was determined what type of packaging best accommodates the cheese to maintain its freshness and properties, all this, accompanied by Ecuadorian and international legal regulations. Finally, a benefit-cost analysis was developed to determine the profit margin of this product if it is put into operation. |
| URI : | http://dspace.udla.edu.ec/handle/33000/10587 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-08.pdf | 1,59 MB | Adobe PDF | Visualizar/Abrir |
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