Desarrollo de un producto panificado bajo en calorías incorporando calabaza (Cucúrbita moschata Duchesne) y frutos secos
| dc.contributor.advisor | Villamarín Barreiro, Juan Andrés | |
| dc.contributor.author | Muñoz Noboa, Pedro Naín | |
| dc.date.accessioned | 2025-04-24T20:48:48Z | |
| dc.date.available | 2025-04-24T20:48:48Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17880 | |
| dc.description | This curricular integration project aims to develop a low-calorie baked product that incorporates two products such as pumpkin and nuts. In order to achieve a healthy product, a sensory quality analysis of the developed baked product will be carried out, as well as determining the physical-chemical properties, this in accordance with the NTE INEN 2945: 2016-10 standard, and finally a microbiological evaluation of the finished product will be carried out. The following treatment 6: Pumpkin Cucúrbita Moschata Duchesne (75g) + Dried fruits (25g) + Stevia (1,25g) was obtained to this treatment a greater acceptance in sensory tests, other data were from those established by quality standards according to NTE INEN 2945, these were determined that there was no significant difference in the addition of pumpkin puree and dried fruits, thus giving a quality product, in case the molds and yeast do not exceed the limit as established by NOM 247 SSAI 2008 (25 to 250UFC). The results obtained from developing this product have been very favorable, so we have managed to test our knowledge acquired in the Agroindustry degree, and we have managed to obtain acceptance and construction criteria on the development of the low-calorie baked product with ingredients such as pumpkin Cucúrbita Moschata Duchesne and nuts, allowing us to obtain an adequate formulation, standardizing the process with expected results of optimal quality. | es_ES |
| dc.description | This curricular integration project aims to develop a low-calorie baked product that incorporates two products such as pumpkin and nuts. In order to achieve a healthy product, a sensory quality analysis of the developed baked product will be carried out, as well as determining the physical-chemical properties, this in accordance with the NTE INEN 2945: 2016-10 standard, and finally a microbiological evaluation of the finished product will be carried out. The following treatment 6: Pumpkin Cucúrbita Moschata Duchesne (75g) + Dried fruits (25g) + Stevia (1,25g) was obtained to this treatment a greater acceptance in sensory tests, other data were from those established by quality standards according to NTE INEN 2945, these were determined that there was no significant difference in the addition of pumpkin puree and dried fruits, thus giving a quality product, in case the molds and yeast do not exceed the limit as established by NOM 247 SSAI 2008 (25 to 250UFC). The results obtained from developing this product have been very favorable, so we have managed to test our knowledge acquired in the Agroindustry degree, and we have managed to obtain acceptance and construction criteria on the development of the low-calorie baked product with ingredients such as pumpkin Cucúrbita Moschata Duchesne and nuts, allowing us to obtain an adequate formulation, standardizing the process with expected results of optimal quality. | es_ES |
| dc.description.abstract | Este trabajo de integración curricular tiene como propósito desarrollar un producto panificado que ofrece bajas calorías en el cual se incorporan dos productos como son la calabaza y los frutos secos, para poder llegar a conseguir un producto sano se trabajará realizando un análisis de la calidad sensorial del producto panificado desarrollado, así como el determinar las propiedades físico-químicas, esto de acuerdo a la norma NTE INEN 2945: 2016-10, y finalmente se hará una evaluación microbiológica del producto terminado. El siguiente tratamiento 6: Calabaza Cucúrbita Moschata Duchesne (75g) + Frutos secos (25g) + Stevia (1,25g) se obtuvo a este tratamiento una mayor aceptación en las pruebas sensoriales, otros datos fueron de los establecidos por estándares de calidad según la norma NTE INEN 2945, estos se determinaron que no hubo una diferencia significativa en tanto a la adición de puré de calabaza y frutos secos dando así́ un producto de calidad, , en caso los mohos y levadura no sobrepasan el límite según lo establecido con la norma NOM 247 SSAI 2008 (25 a 250UFC). Los resultados que se han obtenido de desarrollar este producto han sido muy favorables con lo que hemos logrado en primera instancia poner a prueba nuestros conocimientos adquiridos en la carrera de Agroindustria, y hemos logrado obtener aceptación y criterios de construcción sobre el desarrollo del producto panificado bajo en calorías con ingredientes como la calabaza Cucúrbita Moschata Duchesne y frutos secos, permitiéndonos conseguir una adecuada formulación estandarizando el proceso con resultados esperados de óptima calidad. | es_ES |
| dc.format.extent | 73 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Funcionalidad | es_ES |
| dc.subject | Bioactivos | es_ES |
| dc.subject | Calabaza | es_ES |
| dc.subject | Nutraceútico | es_ES |
| dc.subject | Hipocalórico | es_ES |
| dc.title | Desarrollo de un producto panificado bajo en calorías incorporando calabaza (Cucúrbita moschata Duchesne) y frutos secos | es_ES |
| dc.type | bachelorThesis | es_ES |
Files in this item
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States