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Browsing Agroindustrias by Subject "ACEITES VEGETALES COMERCIALES"

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    Evaluación de tres tipos de aceites vegetales comerciales, para la obtención de un producto de uso culinario, saborizado con jengibre (Zingiber oficinale). en la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Alvarez Valverde, Ruth Elizabeth; García, Marx
    In The Guaranda's city located in the Aguacoto I Route to San Simón Parish Veintimilla in the State University of Bolivar, School of Agroindustry Engineering I realize the investigation and it had since It Targeted. To characterize the ginger for the obtaining of oil saborizado by means of analysis of dampness and ashes. With this analysis we can determine that it does not alter the index of Acidity not of peroxides of the oil saborizado and is established inside the range of agreement to the procedure INEN N: 38 and 277, which indicates that it must have of 0.20 % of acidity and an index of peroxides of 10 meq 02/Kg. On having evaluated the best treatment in the obtaining of oil saborizado of ginger, I determine that the best treatment on the basis of the sensory evaluation is the treatment T3 (a1b2c1) and it was evaluated to determine which has the best smell, colour and flavor On having realized the physical chemical Analysis of all the treatments we can determine that for the index of acidity they all are inside the range established by the Procedure INEN N: 38 and they are Suitable for the human consumption being the best treatment the T12 and T11 for having an Index of acidity under and for having less probability to which it grows the oily free acids and tends to suffer processes to xidize. With regard to the index of peroxides I determine that all the treatments are inside the range established by the procedure INEN N: 277 and they are suitable for the human consumption, In turn it is possible to determine that his obtained information is equal, homogeneous and reliable, and his different factors do not influence the index of Peroxides of the oil flavouring of ginger. - 74 - The functional analysis I realize the ADVA to determine the significance between the treatments and to establish the best treatment. The best treatment is the treatment (T3) on the basis of the aroma, color and flavor. That the favorite corresponds to the oil + 2 % of substratum + a time of maceration of 72 hours; to which the analysis was realized: microbiological (mildews and yeasts) according to the method PE-02-5-4 MB AOAC997 02 2005 with a result of 50 Units formed evenness of colonies for ml during the process of production of a product, it is necessary to to bear in mind very if one finds inside the norm INEN established in this case 1529-10 with a limit of 10 3ufc / ml. Which is suitable for the human consumption