Browsing by Author "Pilco Soria, Gloria Mercedes"

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    Aplicación de las normas inen en el control de calidad: físico, químico y microbiológico de la leche cruda y pasteurizada en la planta de productos lacteos la esperanza parroquia vinchoa, provincia Bolívar
    (Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Pilco Soria, Gloria Mercedes; Gaibor Chavez, Juan Alberto
    Many Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.
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    Productos nutritivos a base de granos andinos germinados y extruidos para combatir la desnutrición.
    (Universidad Estatal de Bolívar, 2018-06-08) Iza Iza, Patricia; Moreno Mejía, Carlos; Portedero Villacis, Orfa Margoth; Pilco Soria, Gloria Mercedes
    Un gran porcentaje de nuestra población especialmente los niños se encuentran desnutridos, como consecuencia de la insuficiente alimentación. Un concepto realmente novedoso desde el punto de vista de la nutrición es la utilización de proteínas vegetales.