Browsing by Author "Paucar Paucar, Michelle Monserrath"

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    Elaboración de una formulación de pastas de harina de trigo con reemplazo parcial de hongos shiitake (Lentinula edodes) y hongos ostra (Pleurotus ostreatus), con adición de verdolaga (Portulaca oleracea)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Paucar Paucar, Michelle Monserrath; Terán Mera, David Andrés
    Shiitake mushroom (Lentinula edodes) and oyster mushroom (Pleurotus ostreatus) are well known for their high values in protein, fiber and the presence of beta - glucans; purslane (Portulaca oleracea) stands out mainly for its high content of fatty acids such as omega 3. The present work was developed with the purpose of elaborating a kind of food for fast consumption such as ravioli, and at the same time that it has a higher nutritional contribution, by means of partial substitution of wheat flour for shiitake flour, oyster flour and addition of purslane flour. Doughs behavior were determined by using the Mixolab equipment in which 3 treatments were analyzed where Ta was the standard treatment, Tb and Tc treatments with partial replacement of edible mushrooms shiitake and oyster flour, in which it highlights the water absorption capacity and a higher kneading index in the mixture. On the other hand, the effect of addition directly influenced the sensory characteristics of ravioli, for which T3 was obtained as the best treatment with a composition of 75 percent wheat flour, 15 percent shiitake flour, 10 percent oyster flour and without purslane addition. Finally, a survey was implemented with the purpose of knowing the population to which the product is directed; the obtained results were used to carry out an economic and financial analysis with the firm purpose of knowing the feasibility of the project which was feasible with a NPV of USD 3.628.587 and IRR of 37,41 percent.