Ingeniero en Industrias Agropecuarias

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Browsing Ingeniero en Industrias Agropecuarias by Author "ALVARADO SÁNCHEZ LISBETH NICOLLE"
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    EVALUACIÓN DE LA HARINA OBTENIDA A PARTIR DE SUBPRODUCTOS ( PIÑA, MANGO, MARACUYÁ ) Y SU EFECTO EN LA PRODUCCIÓN DE GALLETAS.
    (INGENIERÍA AGROINDUSTRIAL ., 2022) ALVARADO SÁNCHEZ LISBETH NICOLLE ; VERA CALDERÓN MARÍA GABRIELA
    With the objective of evaluating the types of flour obtained from "pineapple peel, mango, passion fruit" a study was developed based on the production of cookies. For the analysis of the final product, samples of the different residual shells were obtained. A completely randomized design with a factorial arrangement with nine treatments and three replicates was applied. For each of the cases, the physicochemical, bromatological, microbiological and sensory variables were evaluated. For the comparison of means, the Tukey test was used at 5% significance. The results of the bromatological characterization of the flour show that the protein content (>7%) and ash (<0.8%) did not meet the requirements described in the NTE INEN 616 (2015), unlike the moisture content. (<10%). The content of Dry Matter (%), Fat (%), Crude Fiber (%), Free Nitrogen Extract (%) and Energy (Kcal) were found to be favorable for the production of cookies. The water retention capacity was better in the pineapple peel (9.89 mL H2O retained/g of sample) and (9.89 mL H2O retained/g of sample). The microbiological analyzes of the flours were found within the ranges allowed in the NTE INEN 616. The moisture, protein and pH content of the cookies were found within the NTE INEN 2085 (2005) standard. Greater hardness was found in the treatments T4, T5, T6, T7 and T8 and greater fracturability when including 90% of the mango and passion fruit peel flours (0.42 and 0.43 kgf). Chewability was higher in treatment T4 with a total of 101.35 N.mm. The microbiological characteristics of the cookies met the requirements of the NTE INEN 2085:2005 standard. The sensory evaluation showed significant differences between the treatments under study, except for Aroma. It is concluded that in the evaluated treatments acceptable levels were obtained with respect to the current standard.