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Caracterización de yogurt tipo III con la adición de mermelada de zambo (Cucurbita ficifolia Bouché) como edulcorante.
(Escuela Superior Politécnica de Chimborazo, 2021-07-23)
The objective of this research project was to characterize type III yogurt with the addition of zambo fruit jam (Cucurbita ficifolia Bouché) as a sweetener. The tecnology of content analysis was used to search and edit the ...
Obtención de harina de pepa de zambo (cucúrbita ficifolia bouché) y su aplicación en productos de galletería. 2015
(Escuela Superior Politécnica de Chimborazo, 2016-06-28)
Ecuador has diverse native species which have determined its gastronomic characteristics, an important reference is pumpkin, in its internal part it contains seeds which retain alimentary characteristics. The proposal is ...
Elaboración de galletas artesanales mediante sustitución al 100% de grasa animal por pasta de semillas de zambo (grasa vegetal) (Cucúrbita Ficifolia)
(Escuela Superior Politécnica de Chimborazo, 2020-08-11)
This research aimed to make home-made biscuits by replacing animal fat with pumpkin seed paste, getting a product that provides a high nutritional value to the daily diet. To get the pumpkin seed paste, 5 experiments were ...
Elaboración y valoración bromatológica de galletas funcionales a base de cáscara de plátano verde (Musa paradisiaca) enriquecidas con semillas de zambo (Cucurbita ficifolia) y endulzadas con Stevia.
(Escuela Superior Politécnica de Chimborazo., 2016)