REPOSITORIO DIGITAL DE TESIS

1. Universidad Estatal de Bolívar
2. Pregrado
3. CIENCIAS AGROPECUARIAS
4. Agroindustrias

Título :	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
Autor :	García Muñoz, Iván Marcelo Aldaz Chimborazo, Flabio Wilson
Palabras clave :	HARINA DE TRIGO HARINA DE PAPA CHINA UNIVERSIDAD ESTATAL DE BOLÍVAR The 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.
Fecha de publicación :	2011
Editorial :	Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial
Citación :	FCCAG.IAI;075
Resumen :	The 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
Descripción :	La presente investigación tuvo como objetivo sustituir en diferentes porcentajes la harina de papa china por la harina de trigo, para la elaboración de pan en base a la mezcla de las harinas de trigo y harina de papa china obtenida por el método de secado (bandejas) en la Universidad Estatal de Bolívar, escuela de Ingeniería Agroindustrial. La papa china y el trigo se caracterizan por su alto contenido energético proteico, siendo una importante fuente de vitaminas y minerales, es un buen recurso para complementar la alimentación humana. Se utilizó un diseño de bloques completamente al azar de 5 tratamientos y 3 repeticiones, se realizaron el análisis de varianza, pruebas de tukey, parar las pruebas organolépticas, y el analisis costo beneficio. Los principales resultados que se obtuvieron en esta investigación fueron: a nivel de análisis bromatológico como son: grasa, ceniza, humedad, fibra y proteína, en los análisis microbiológicos como son: recuento tatal de bacterias, coliformes totales, mohos/levaduras, E.coli., minerales como el calcio y vitamina C, al mejor tratamiento T2 que corresponde (harina de trigo 80% y harina de papa china 20%). A nivel de pruebas organolépticas atributos como: color, olor, sabor, textura y aceptabilidad los mismos que se evaluaron de acuerdo a una escala para la que contamos con la ayuda de 10 catadores, el mismo que deducimos que a nivel de catadores tuvieron buena aceptabilidad
URI :	http://dspace.ueb.edu.ec/handle/123456789/1188
Aparece en las colecciones:	Agroindustrias

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