Browsing by Author "Núñez Vásconez, Bolívar Enrique"

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    Efecto de aceites de soya (Glycine max), oliva (Olea europaea) y palma (Arecaceae) en la reología de la masa e índice de oxidación en cupcakes de zanahoria blanca (Arracacia xanthorrhiza) y trigo (Triticum aestivum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Núñez Vásconez, Bolívar Enrique; Gérman Tomalá, César Augusto
    The determination of the best substitution treatment for the preparation of white carrot cakes at various concentrations (25 percent, 50 percent, 75 percent) was performed by evaluating various types of oils (palm, olive and soybean). In the rheology of mass in the Mixolab team, masks the mixture of wheat flour and white carrot 25 percent, 50 percent, 75 percent white carrot flour and 75 percent, 50 percent , 25 percent flour wheat respectively, finding parameters such as: absorption index, kneading, gluten, viscosity, amylases and the retrogradation of starch for each, the adequate substitution for a cupcake with accepted characteristics is up to 50 percent wheat flour and 50 percent of white carrot meal, because the amylase activity is low when we have a higher percentage of substitution of gluten content. The analyzes in the final treatments were: hardness, work of finished hardness, recoverable deformation, total work, chewing, by means of a Brookfield texturometer for 4 days at each treatment, as the days progressed the mentioned properties increased, taking cupcake aging for loss of water Treatment that had 25 percent white carrot flour and 75 percent wheat flour proved to be the best, because it had more wheat flour, made with palm oil, maintaining physical state, and sensory characteristics.