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http://dspace.udla.edu.ec/handle/33000/13048| Tipo de material : | bachelorThesis |
| Título : | Evaluación del efecto de la adición de promotores de cristalización en la consistencia y plasticidad de una manteca industrial de panadería de alta rotación de la empresa DANEC S.A. |
| Autor : | Perugachi Mármol, Yadira Elizabeth |
| Tutor : | Salvador Rodríguez, Jimena Alegría |
| Palabras clave : | INDUSTRIA ALIMENTARIA;DESARROLLO DE PRODUCTOS;ANÁLISIS FISICOQUÍMICOS DE GRASAS Y ACEITES |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Perugachi, Y. (2020). Evaluación del efecto de la adición de promotores de cristalización en la consistencia y plasticidad de una manteca industrial de panadería de alta rotación de la empresa DANEC S.A. (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El presente estudio tiene como objetivo la evaluación del uso de un promotor de cristalización “aceite de palma completamente hidrogenado” en la fabricación de mantecas industriales de panadería de alta rotación de la empresa Danec S.A, para lo cual, se utilizó estearina de palma, estearina de palma híbrida, aceite de palma, aceite de palma híbrida, teniendo como base la soja y el palmiste... |
| Descripción : | The present study aims to evaluate the use of a crystallization promoter (fully hydrogenated palm oil) in the manufacture of industrial high rotation bakery shortening of the company Danec S.A., for which, palm stearin, hybrid palm stearin, palm oil, hybrid palm oil, based on soybean and palm kernel, were used. Physicochemical analyses were performed on raw materials and shortenings (iodine index, melting point, solid fat content and fatty acid profile) to meet the company's parameters. The penetrometer was used to determine the hardness of the shortenings on day 1 nd 130. By day 1, no significant differences were obtained for any of the treatment, which shows that all the shortenings were made under the same parameters. But, by day 130 there were significant differences between the treatments. Descriptive analyses were carried out on the fats, comparing day 1 and day 130, with the help of trained personnel from the company. This resulted in significant changes in the characteristics of hardness, lumpiness and plasticity between the average of the treatments. Using a trinocular polarized light microscope, the crystal structure was analyzed. For the formulation of palm stearin with oil palm, large deformed crystals were obtained, while with the addition of the crystallization promoter, the size of the crystals was reduced. In the formulation of palm stearin with hybrid oil palm, the crystals increased in size, which would influence the consistency of the shortening. The use of the crystallization promoter did not improve the consistency and plasticity of the fats. However, the hybrid palm oil would help to obtain shortening with better characteristics, without adding the promoter. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13048 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-51.pdf | 1,89 MB | Adobe PDF | Visualizar/Abrir |
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