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http://dspace.udla.edu.ec/handle/33000/7460| Tipo de material : | bachelorThesis |
| Título : | Desarrollo de un prototipo de snack crujiente a base de almidón resistente de banano de rechazo (Musa Cavendishii) |
| Autor : | Chávez Chérrez, Karen Stephanie |
| Tutor : | Moncayo Moncayo, Pablo Santiago |
| Palabras clave : | SNACK;DESHIDRATACIÓN FRUTAS;BANANO;MUSA CAVENDISHII |
| Fecha de publicación : | 2017 |
| Editorial : | Quito: Universidad de las Américas, 2017 |
| Citación : | Chávez Chérrez, K. S. (2017). Desarrollo de un prototipo de snack crujiente a base de almidón resistente de banano de rechazo (Musa cavendishii) (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | En el presente trabajo de titulación se obtuvo un prototipo de snack botana a base de almidón resistente de banano cavendish de rechazo… |
| Descripción : | This work consists in developing a prototype of snack with resistant starch of banana cavendish of rejection. Resistant starch is defined as the sequence of glucose molecules that by their morphology are not absorbed in the small intestine acting as a prebiotic. For this development, the physical-chemical characteristics of the fruit in its different stages of maturity were evaluated and how they can be included in the obtaining of crunchy masses. It was determined that the degree of ripeness 5 is suitable for the production of viscous purees to substitute the fats and sugars in the masses. As for the flour, the best stage of maturity was stage 3, in which it obtained higher yield and less browning. For the inactivation of the oxidative enzyme polyphenol oxidase in the flour of stage 3, scald treatments with different temperatures and times were used. The flour of each treatment was analyzed with the colorimeter to detect which presented less browning. For the statistical analysis the color variation was evaluated with a randomized block design with factorial arrangement. The best scald treatment was 85 ° C for 8 minutes. Then it was experimented with various formulations using different percentages of flour and banana puree to achieve homogeneous and stable masses. The optimum baking temperature and time were identified for the 2 best formulations. For the statistical analysis the texture variations were evaluated with a randomized block design with factorial arrangement. Treatments 6 and 2 were the best with an optimum temperature and time of 180 ° C for 20 minutes. Finally, an affective and descriptive evaluation of the products was carried out with 50 semi-trained panelists. It was determined that treatment 2 obtained better results in terms of its organoleptic characteristics and acceptance. |
| URI : | http://dspace.udla.edu.ec/handle/33000/7460 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2017-12.pdf | 1,79 MB | Adobe PDF |  Visualizar/Abrir |
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