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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Guerrero Marín, Gustavo Adolfo | - |
| dc.creator | Espinosa Pillajo, Julio César | - |
| dc.date.accessioned | 2019-04-04T15:00:24Z | - |
| dc.date.available | 2019-04-04T15:00:24Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | Espinosa Pillajo, J. C. (2019). Evaluación de la influencia del periodo de almacenamiento de papa (Solanum Tuberosum) variedad superchola, en las propiedades de gelificación y retención de agua de su harina precocida. (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2019-03 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/10703 | - |
| dc.description | The work is part of the use of surplus production of potatoes (solanum tuberosum) superchola variety to obtain precooked flour, establishing the possible influence of the storage period of the raw material in the gelling and water retention properties of flour. We used potatoes grown in the parish of Nono, Rundupamba sector with 15, 60 and 90 days of post-harvest storage, which were subjected to a process of cooking, drying and grinding to obtain the flour, yields were calculated and grading by granulometry, each of the procurement stages was characterized and the respective flow diagram was elaborated. For the degree of gelation, samples of 30 grams of the three types of flour of 297 microns of particle size hydrated with drinking water (18 Centograde degree) were handled in 1: 1, 1: 2, 1: 3, 1 ratios: 4, 1: 5. water flour, a sensory test was applied to establish a degree of gelation taking the texture of commercial gelatin as a reference, viscosity and penetrability were analyzed, Water retention levels were analyzed by gravimetric method, measuring initial weights, final weights and volume of water released by samples of gelled masses prepared with the three types of flour maintained for 24, 48, 72 and 96 hours in refrigeration. The information collected was subjected to tests of variance and analysis of Tukey means at 5 percent to determine differences. As a result, it was obtained that the flour obtained from potato with 60 days of storage, particle size of 297 microns, and hydration in relation to 1: 2 flour water, showed statistically significant differences in texture, stability and water retention in its gelled mass. to the remaining two, with which it can be argued that the storage period influences the physical chemical characteristics of the tubercle directly affecting the properties of gelling and water retention. Finally, a cost-benefit analysis of the production of potato flour with respect to its possible industrial application was carried out. | en |
| dc.description.abstract | El trabajo se enmarca en el aprovechamiento de excedentes de producción de papa solanum tuberosum variedad superchola para la obtención de harina precocida, estableciendo la posible influencia del periodo de almacenamiento de la materia prima en las propiedades de gelificación y retención de agua de la harina... | es_ES |
| dc.format.extent | 71 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 | ALMACENAMIENTO DE ALIMENTOS | es_ES |
| dc.subject | CONTROL DE ALIMENTOS | es_ES |
| dc.subject | CALIDAD ALIMENTARIA | es_ES |
| dc.subject | PAPA | es_ES |
| dc.title | Evaluación de la influencia del periodo de almacenamiento de papa (Solanum Tuberosum) variedad superchola, en las propiedades de gelificación y retención de agua de su harina precocida | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-03.pdf | 1,08 MB | Adobe PDF | Visualizar/Abrir |
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