Mostrar el registro sencillo del ítem
Fruta de Pan (Artocarpus altilis) como una alternativa en la industria de confiterías
| dc.contributor.advisor | Ortíz Dicado, Juan Mariano | |
| dc.contributor.author | Castro Alvarez, Johanna Liseth | |
| dc.date.accessioned | 2024-04-30T18:56:00Z | |
| dc.date.available | 2024-04-30T18:56:00Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/16377 | |
| dc.description | In summary, breadfruit (Artocarpus altitis) represents an interesting alternative in the confectionery industry, due to its versatility and high nutritional value, being valued for its unique flavor and its health benefits. Offering a unique combination of flavor, texture and nutritional value. Its versatility and potential for innovation make breadfruit a promising ingredient for the creation of new products and the diversification of the confectionery market. It is valued for its high content of nutrients, such as carbohydrates, fiber, vitamins and minerals, which which makes it a healthy option for a balanced diet. For this reason, the present study was developed on the breadfruit tree (Artocarpus altilis) to obtain a desired industrialized food derivative. In the present study, it was possible to identify the nutritional properties and nutritional value of the breadfruit fruit, with respect to other species, highlighting its amino acid content (valine, leucine, isoleucine), calcium, potassium and iron. The confectionery industry is one that is responsible for the production and marketing of sweets, candies, chocolates, cookies and other confectionery products. This industry is dedicated to the production of sweet and lightly processed foods that are consumed as snacks or desserts around the world. The confectionery industry is very diverse and covers a wide range of products, from sweets and chocolates to baked goods and pastries. The objective of the research is that both the industry and consumers can consider the raw material as a creative and innovative alternative in terms of transformation, into processed foods of nutritional quality and added value for the population, within the development of the raised aspects. tried to achieve the results such as: Define the ideal ripening state of the breadfruit fruit (Artocarpus altilis) to obtain high quality products (Janina, 2024) | es_ES |
| dc.description | In summary, breadfruit (Artocarpus altitis) represents an interesting alternative in the confectionery industry, due to its versatility and high nutritional value, being valued for its unique flavor and its health benefits. Offering a unique combination of flavor, texture and nutritional value. Its versatility and potential for innovation make breadfruit a promising ingredient for the creation of new products and the diversification of the confectionery market. It is valued for its high content of nutrients, such as carbohydrates, fiber, vitamins and minerals, which which makes it a healthy option for a balanced diet. For this reason, the present study was developed on the breadfruit tree (Artocarpus altilis) to obtain a desired industrialized food derivative. In the present study, it was possible to identify the nutritional properties and nutritional value of the breadfruit fruit, with respect to other species, highlighting its amino acid content (valine, leucine, isoleucine), calcium, potassium and iron. The confectionery industry is one that is responsible for the production and marketing of sweets, candies, chocolates, cookies and other confectionery products. This industry is dedicated to the production of sweet and lightly processed foods that are consumed as snacks or desserts around the world. The confectionery industry is very diverse and covers a wide range of products, from sweets and chocolates to baked goods and pastries. The objective of the research is that both the industry and consumers can consider the raw material as a creative and innovative alternative in terms of transformation, into processed foods of nutritional quality and added value for the population, within the development of the raised aspects. tried to achieve the results such as: Define the ideal ripening state of the breadfruit fruit (Artocarpus altilis) to obtain high quality products (Janina, 2024) | es_ES |
| dc.description.abstract | En resumen, la fruta de pan (Artocarpus altitis) representa una interesante alternativa en la industria de confiterías, por su versatilidad y alto valor nutritivo, siendo valorada por su sabor único y sus beneficios para la salud. Ofreciendo una combinación única de sabor, textura y valor nutricional. Su versatilidad y su potencial para la innovación hacen de la fruta de pan un ingrediente prometedor para la creación de nuevos productos y la diversificación del mercado de confiterías, se valora por su alto contenido de nutrientes, como carbohidratos, fibra, vitaminas y minerales, lo que la convierte en una opción saludable para una dieta equilibrada. Por tal razón se desarrolló el presente estudio sobre el árbol de pan (Artocarpus altilis) para obtener un derivado alimenticio industrializado deseado. En el presente estudio se pudo identificar las propiedades nutricionales, valor alimenticio de la fruta del árbol de pan, con respecto a otras especies, destacándose sus contenidos en aminoácidos (valina, leucina, isoleucina), calcio, potasio e hierro. La industria confitera es aquella que se encarga de la producción y comercialización de dulces, caramelos, chocolates, galletas y otros productos de confitería. Esta industria se dedica a la elaboración de alimentos dulces y ligeramente procesados que se consumen como snack o postre en todo el mundo. La industria confitera es muy diversa y abarca una amplia gama de productos, desde golosinas y chocolates hasta productos de repostería y pastelería. El objetivo de la investigación es que tanto las industria y consumidores logren considerar la materia prima como una alternativa creativa e innovadora en cuanto a la transformación, en alimentos procesados de calidad alimenticia y valor agregado para la población, dentro del desarrollo de los aspectos planteados se intentó conseguir los resultados como: Definir el estado de maduración idóneo de la fruta del árbol de pan (Artocarpus altilis) para la obtención de productos de alta calidad (Janina, 2024) | es_ES |
| dc.format.extent | 19 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 | Industria confitera | es_ES |
| dc.subject | Valor nutricional | es_ES |
| dc.subject | Valor nutritivo | es_ES |
| dc.subject | Valor agregado | es_ES |
| dc.title | Fruta de Pan (Artocarpus altilis) como una alternativa en la industria de confiterías | es_ES |
| dc.type | bachelorThesis | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución-NoComercial-SinDerivadas 3.0 Ecuador