Por favor, use este identificador para citar o enlazar este ítem:
http://repositorio.usfq.edu.ec/handle/23000/13928Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Andrade Cuvi, María José, dir. | - |
| dc.contributor.author | Rojas Puente, Samanta Nicole | - |
| dc.contributor.author | Noroña Mejía, Daniela Abigail | - |
| dc.date.accessioned | 2024-11-22T16:33:47Z | - |
| dc.date.available | 2024-11-22T16:33:47Z | - |
| dc.date.issued | 2024-05-07 | - |
| dc.identifier.citation | Tesis (Ingeniería en Alimentos), Universidad San Francisco de Quito, Colegio de Ciencias e Ingenierías ; Quito, Ecuador, 2024 | es_ES |
| dc.identifier.uri | http://repositorio.usfq.edu.ec/handle/23000/13928 | - |
| dc.description | Chontaduro is used to obtain flour through a traditional drying process for 12 hours at 70°C. The objective of this study was to evaluate the effect of different drying temperature and time conditions (60, 70, and 80°C with drying times of 10, 12, and 14 hours) on the quality and behavior of the techno-functional properties of the flour, its proximate composition, and its potential use in the production of sweet shortcrust pastry. The flour was analyzed for its emulsifying, gelling, foaming, swelling, and fat and water absorption capacities, moisture content, color, fatty acids profile and textural properties of the raw and cooked shortcrust pastry.Chontaduro is used to obtain flour through a traditional drying process for 12 hours at 70°C. The objective of this study was to evaluate the effect of different drying temperature and time conditions (60, 70, and 80°C with drying times of 10, 12, and 14 hours) on the quality and behavior of the techno-functional properties of the flour, its proximate composition, and its potential use in the production of sweet shortcrust pastry. The flour was analyzed for its emulsifying, gelling, foaming, swelling, and fat and water absorption capacities, moisture content, color, fatty acids profile and textural properties of the raw and cooked shortcrust pastry... | es_ES |
| dc.description.abstract | El chontaduro es utilizado para la obtención de harina mediante un proceso tradicional de secado por 12 horas a 70°C. El objetivo de este estudio fue evaluar el efecto de diferentes condiciones de temperatura y tiempo de secado (60, 70 y 80°C con tiempos de secado de 10, 12 y 14 horas) sobre la calidad y comportamiento de las propiedades tecnofuncionales de la harina, su composición proximal y su potencial uso en la elaboración de masas quebradas dulces... | es_ES |
| dc.format.extent | 63 h. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito | 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 | Industria harinera - Investigaciones - Tesis y disertaciones académicas. | es_ES |
| dc.subject.other | Ciencias | es_ES |
| dc.subject.other | Botánica | es_ES |
| dc.title | Propiedades fisicoquímicas y tecnofuncionales de harina de chontaduro (Bactris gasipaes) bajo diferentes condiciones de secado | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Tesis - Ingeniería en Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| 214353-213315.pdf | Texto completo | 1.88 MB | Adobe PDF |  Visualizar/Abrir |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons
