dc.contributorSánchez V., Carlos
dc.contributorVillavicencio B., Dayana
dc.creatorMorales Allaica, Mónica Alexandra
dc.date.accessioned2019-03-16T00:56:25Z
dc.date.accessioned2022-10-20T19:18:48Z
dc.date.available2019-03-16T00:56:25Z
dc.date.available2022-10-20T19:18:48Z
dc.date.created2019-03-16T00:56:25Z
dc.date.issued2014-07-07
dc.identifierMorales Allaica, Mónica Alexandra. (2014). Elaboración de harina de melloco y oca deshidratados para la preparación de snacks naturales. Escuela Superior Politécnica de Chimborazo. Riobamba
dc.identifierhttp://dspace.espoch.edu.ec/handle/123456789/9896
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4588823
dc.description.abstractThe main objective of this research was to obtain oca and melloco flour and melloco, Andean tubers of Ecuador, through dehydration outdoor stainless steel trays, lined with filter paper, making chips of the same with the help of a mandolin, for use in preparing these flours natural snacks. According to the experiments percentages (0%, 25%, 50%, 75%) to replace the maizabrosa flour (zero treatment), the oca and melloco respectively obtaining salted snacks, spicy (melloco) and sweets were determined (oca), giving way to the tasting using a hedonic scale of 5 points, the same that was developed by students of the fourth parallel level “B” in the workshops of the school Food, School of Public Health at the Polytechnic School of Chimborazo. Considering the percentages of acceptability of snacks, in taste, color, smell and texture the appropriate treatments were A (oca) and 50% B (melloco) 25%, making the physical – chemical analyzes were optimal with the provisions INEN as percentages of moisture (5,53% oca snack, snack melloco 4,79%) and fat (10,10% oca snack, snack melloco 8,99%) remained in the range, which shows that the snacks are nutritious and acceptable consumption. We recommend storing flour and snacks free of moisture in dry places and sheathed tightly.
dc.languagespa
dc.publisherEscuela Superior Politécnica de Chimborazo
dc.relationUDCTFSP;84T00331
dc.subjectTECNOLOGÍA Y CIENCIAS MÉDICAS
dc.subjectGASTRONOMÍA
dc.subjectHARINA DE MELLOCO
dc.subjectPROPUESTA GASTRONÓMICA
dc.titleElaboración de harina de melloco y oca deshidratados para la preparación de snacks naturales
dc.typeTesis


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