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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Posso Reyes, Darío Miguel | - |
| dc.creator | Delgado Almeida, Samanta Michelle | - |
| dc.date.accessioned | 2020-01-09T17:47:20Z | - |
| dc.date.available | 2020-01-09T17:47:20Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | Delgado Almeida, S. M. (2019). Formulación de un muffin de chocolate, guayaba y espirulina para niños de uno a ocho años de edad (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2019-36 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/11795 | - |
| dc.description | The objective of the present titration work was to develop a product belonging to the bakery industry based on a commercial formulation with the addition of spirulina (Arthrospira platensis) as a protein and ferric enhancer for children from one to eight years old. Three formulations with different concentrations of spirulina of 1 percent (MS1), 2 percent (MS2) and 3 percent (MS3) were carried out. The effect of this incorporation in the nutritional and sensory characteristics of the muffin was evaluated by means of proximal and bromatological chemical analysis, performing acceptability analysis for attributes of flavor, color, odor and texture by means of a five-point facial hedonic scale and significant differences were found for the analyses (Tuckey at 5 percent). As a result, it was concluded that chocolate muffin with a concentration of 1 percent spirulina (MS1) had a greater acceptance. A proximal chemical analysis of the muffin was also carried out, obtaining nutritional information of each type of formulation, as a result a percentage of iron and gradual protein was obtained between the 1 percent, 2 percent and 3 percent treatments with the addition of spirulina, the treatment (MS3). It was concluded that it is the one that has the greatest amount of iron and protein due to the fact that the highest percentage of the algae was incorporated, that is 3 percent of spirulina, it was the best with respect to the amount of macro and micronutrients. Finally, a cost-benefit analysis was carried out in which it was proven that muffin production is feasible, given that the IRR is 32 percent, to reach the equilibrium point it must generate income of USD 87808.07, which represents 146346.78 units with a variable cost of 0.20 cents and finally a retail price of 0.60 cents. | en |
| dc.description.abstract | El objetivo del presente trabajo de titulación fue desarrollar un producto perteneciente a la industria de panificación a base de una formulación comercial con la adición de espirulina Arthrospira platensis como potenciador proteico y férrico para niños de uno a ocho años… | es_ES |
| dc.format.extent | 95 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2019 | 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 ALIMENTICIA | es_ES |
| dc.subject | REPOSTERÍA | es_ES |
| dc.subject | HÁBITOS ALIMENTICIOS | es_ES |
| dc.subject | MACRONUTRIENTES | es_ES |
| dc.subject | FRUTAS | es_ES |
| dc.title | Formulación de un muffin de chocolate, guayaba y espirulina para niños de uno a ocho años de edad | 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-2019-36.pdf | 2,65 MB | Adobe PDF | Visualizar/Abrir |
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