Agroindustrias
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Item Elaboración de pan a partir de la mezcla de cinco niveles de harina de trigo (Triticum vulgare) y harina de papa china (Colocasia esculenta) para mejorar su valor nutricional, en la Universidad Estatal de Bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Aldaz Chimborazo, Flabio Wilson; García Muñoz, Iván MarceloThe present investigation had like objective to replace in different percentage the Chinese flour of Pope by the wheat flour, for the bread elaboration on the basis of the mixture of flours of wheat and Chinese flour of Pope obtained by the method of drying (trays) in the State University of Bolivar, School of Agro-industrial Engineering. The Chinese Pope and the wheat characterize themselves by their high protein power content, being an important vitamin source and minerals, are a good resource to complement the human feeding. I am completely used a design of blocks at random of 5 treatments and 3 repetitions, were realised the analysis of variance, tests of tukey, to stop the organoleptic tests, and the analysis cost benefit. The main results that were obtained in this investigation were: Concerning greasy bromatológico analysis, eg: ash-gray, humidity, fiber and protein, in the microbiological analyses eg: tatal Count of bacteria, Total Coliforms, Moulds/Leavenings, E.Coli., minerals like calcium and Vitamin C, to the best T2 treatment than corresponds (flour of wheat 80% and Chinese flour of Pope 20%). Concerning organoleptic tests attributes like: color, scent, flavor, texture and acceptability the same that were evaluated according to a scale for that we counted on the aid of 10 tasters, the same that we deduce that concerning tasters they had good acceptability