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Utilizaci?n de la pulpa y c?scara de zapallo (cuc?rbita m?xima) para la elaboraci?n de productos alimentarios y su aplicaci?n gastron?mica
| dc.creator | Herrera Torres, Stephanie | |
| dc.creator | Mar?n Marroqu?n, Diana Carolina | |
| dc.date | 2018-07-10T22:14:22Z | |
| dc.date | 2018-07-10T22:14:22Z | |
| dc.date | 2018-06-25 | |
| dc.date.accessioned | 2019-09-19T08:45:39Z | |
| dc.date.available | 2019-09-19T08:45:39Z | |
| dc.identifier | http://repositorio.uniagustiniana.edu.co/handle/123456789/480 | |
| dc.identifier.uri | http://repositorios.rumbo.edu.co/handle/123456789/120695 | |
| dc.description | El zapallo (Cuc?rbita) es un vegetal que posee alto contenido de carotenoides y fibra dietar?a. Este es uno de los vegetales m?s producidos y consumidos en Colombia y presenta unas propiedades funcionales que le confieren diversas aplicaciones alimentarias. Debido a la necesidad de elaborar productos con alto contenido nutricional, exentos de gluten y adem?s aprovechar residuos agroindustriales como la c?scara, el objetivo de la presente investigaci?n fue elaborar productos sin gluten a base de harina de pulpa (PZD) y c?scara (CZD) de zapallo, (tartaletas, pan, envueltos y tallarines), empleando adem?s harina de ma?z (HM) o almid?n de ma?z (tallarines) (AM) y harina de arroz (HA). Para ello, se estandariz? el proceso de secado de la c?scara de zapallo, se estandarizaron las formulaciones de los diversos productos, se elaboraron las recetas est?ndar respectivas y se hicieron evaluaciones sensoriales de aceptaci?n y de intenci?n de compra. Para estandarizar la formulaci?n de los tallarines, se tuvieron en cuenta 9 experimentos, donde se vari? el porcentaje de adici?n de HM, HA y PZD y se encontr? la formulaci?n con mejores propiedades sensoriales. Los productos con mayor aceptaci?n fueron los envueltos, siendo la formulaci?n con mayor calificaci?n la que conten?a 50 %PZD + 50 % HM. Por otro lado, los productos con menor aceptaci?n fueron los panes, debido a los altos porcentajes utilizados en la sustituci?n (90% PZD + 10% HM). En la elaboraci?n de las recetas est?ndar se evidenci? el aumento del costo de los productos de acuerdo a su porcentaje de sustituci?n de HZ. | |
| dc.description | The squash (Cucurbita) is a vegetable that has a high content of carotenoids and dietary fiber. This is one of the most produced and consumed vegetables in Colombia and has functional properties that give it various food applications. Due to the need to produce products with high nutritional content, free of gluten and also take advantage of agroindustrial waste such as peel, the objective of this research was to produce gluten-free products based on pulp flour (PZD) and peel (CZD) squash, (tartlets, bread, wrapped and noodles), also using corn flour (HM) or corn starch (noodles) (AM) and rice flour (HA). For this, the drying process of the pumpkin peel was standardized, the formulations of the various products were standardized, the respective standard recipes were elaborated and sensory evaluations of acceptance and purchase intention were made. To standardize the formulation of the noodles, 9 experiments were taken into account, where the percentage of addition of HM, HA and PZD was varied and the formulation with better sensory properties was found. The products with greater acceptance were those wrapped, with the formulation with the highest rating containing 50% PZD + 50% HM. On the other hand, the products with less acceptance were the loaves, due to the high percentages used in the substitution (90% PZD + 10% HM). In the elaboration of the standard recipes, the increase in the cost of the products was shown according to their HZ substitution percentage. | |
| dc.format | application/pdf | |
| dc.format | application/pdf | |
| dc.rights | Atribuci?n 2.5 Colombia | |
| dc.rights | Atribuci?n-SinDerivadas 2.5 Colombia | |
| dc.rights | http://creativecommons.org/licenses/by-nd/2.5/co/ | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | Abierto (Texto Completo) | |
| dc.subject | Harina | |
| dc.subject | Deshidrataci?n | |
| dc.subject | Formulaci?n | |
| dc.subject | Enfermedad cel?aca | |
| dc.subject | Gluten | |
| dc.subject | Alimentos | |
| dc.subject | Conservaci?n de alimentos | |
| dc.subject | Composici?n de los alimentos | |
| dc.subject | Producto vegetal | |
| dc.subject | Flour | |
| dc.subject | Dehydration | |
| dc.subject | Formulation | |
| dc.subject | Celiac Disease | |
| dc.subject | Gluten | |
| dc.title | Utilizaci?n de la pulpa y c?scara de zapallo (cuc?rbita m?xima) para la elaboraci?n de productos alimentarios y su aplicaci?n gastron?mica | |
| dc.type | info:eu-repo/semantics/bachelorThesis |
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