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Harina de arroz (Oryza sativa), Garbanzo (Cicer arietinum), Sorgo (Sorghum vulgare) como sustitutos de trigo en la industria panificadora
| dc.contributor.advisor | Ortiz Dicado, Juan Mariano | |
| dc.contributor.author | Fernández Chávez, Jixon Estiven | |
| dc.date.accessioned | 2024-04-23T15:00:43Z | |
| dc.date.available | 2024-04-23T15:00:43Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16286 | |
| dc.description | The document was prepared based on the theme: rice flour (Oryza sativa), chickpea (Cicer arietinum), sorghum (Sorghum vulgare) as wheat substitutes in the baking industry. The objectives set were to describe the nutritional and sensory aspects of the different rice, chickpea and sorghum flours for the baking industry and to detail the cost-benefit feasibility. The determining conclusions that rice flour provides a significant amount of manganese, calcium and zinc, vitamin D, B complex vitamins and iron, which indicates that this flour is an excellent source of carbohydrates, particularly the whole grain variety. Chickpea flour offers the body complex carbohydrates, which are characterized by their gradual release, resulting in significant nutritional content. It includes minerals such as magnesium, potassium, vitamins (especially those of group B, with the exception of B12) and essential fatty acids such as omega 6 and sorghum flour, making it a powerful antioxidant due to its richness in B vitamins (such as thiamine, riboflavin and niacin) and vitamin E. In addition, it contains minerals such as calcium, phosphorus, zinc and iron. According to the sensory characteristics, the flours obtained a favorable response in terms of smell, flavor, and texture. Investment in the production and marketing of rice, chickpea and sorghum flours proves to be a viable option, requiring the implementation of an action plan with specified dates to proactively manage possible setbacks. | es_ES |
| dc.description | The document was prepared based on the theme: rice flour (Oryza sativa), chickpea (Cicer arietinum), sorghum (Sorghum vulgare) as wheat substitutes in the baking industry. The objectives set were to describe the nutritional and sensory aspects of the different rice, chickpea and sorghum flours for the baking industry and to detail the cost-benefit feasibility. The determining conclusions that rice flour provides a significant amount of manganese, calcium and zinc, vitamin D, B complex vitamins and iron, which indicates that this flour is an excellent source of carbohydrates, particularly the whole grain variety. Chickpea flour offers the body complex carbohydrates, which are characterized by their gradual release, resulting in significant nutritional content. It includes minerals such as magnesium, potassium, vitamins (especially those of group B, with the exception of B12) and essential fatty acids such as omega 6 and sorghum flour, making it a powerful antioxidant due to its richness in B vitamins (such as thiamine, riboflavin and niacin) and vitamin E. In addition, it contains minerals such as calcium, phosphorus, zinc and iron. According to the sensory characteristics, the flours obtained a favorable response in terms of smell, flavor, and texture. Investment in the production and marketing of rice, chickpea and sorghum flours proves to be a viable option, requiring the implementation of an action plan with specified dates to proactively manage possible setbacks. | es_ES |
| dc.description.abstract | El presente trabajo de titulación investigó la harina de arroz (Oryza sativa), garbanzo (Cicer arietinum), sorgo (Sorghum vulgare) como posibles sustitutos de la harina de trigo en la industria panificadora nacional. Los objetivos planteados se orientaron a conocer los aspectos nutricionales y sensoriales de las diferentes harinas de arroz, garbanzo y sorgo para la industria de panificación e industrias conexas, y detallar la viabilidad costo- beneficio como resultado de su utilización. Las conclusiones determinaron que la harina de arroz aporta una significativa cantidad de manganeso, calcio y zinc, vitamina D, vitaminas del complejo B y hierro lo cual indica que esta harina es una excelente fuente de carbohidratos. La harina de garbanzo ofrece al organismo humano carbohidratos complejos, que se caracterizan por su liberación gradual, lo que resulta en un contenido nutricional significativo. Abarca minerales como el magnesio, el potasio, vitaminas (especialmente las del grupo B) y ácidos grasos esenciales como el omega 6. La harina de sorgo y su contenido la convierten en un potente antioxidante debido a su riqueza en vitaminas B (como tiamina, riboflavina y niacina) y vitamina E. Adicionalmente, presenta minerales tales como calcio, fósforo, zinc y hierro. Según las características sensoriales estas harinas, con la aplicación de encuestas, obtuvieron respuesta favorable en cuanto a olor, sabor, textura. La inversión en la producción y comercialización de harinas de arroz, garbanzo y sorgo demuestra ser una opción viable porque su producción no es complicada y es barata. | es_ES |
| dc.format.extent | 40 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Harinas | es_ES |
| dc.subject | Gluten | es_ES |
| dc.subject | Sensorial | es_ES |
| dc.subject | Nutricional | es_ES |
| dc.title | Harina de arroz (Oryza sativa), Garbanzo (Cicer arietinum), Sorgo (Sorghum vulgare) como sustitutos de trigo en la industria panificadora | es_ES |
| dc.type | bachelorThesis | es_ES |
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