Carrera Ingeniería en Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808

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Subject: search.filters.subject.PIZZAS

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    Caracterización fisicoquímica y tecnofuncional de la masa para pizza elaborada a partir de cultivos andinos infrautilizados y residuos agroindustriales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Andrade Chicaiza, Erika Victoria; Salazar Garcés, Diego Manolo
    Pizza is a very versatile food, both for the ingredients that make it up and for the base dough. The development of a gluten-free pizza dough is possible as a variant of products on the market for celiacs, or people who follow special diets. The experimentation with the doughs concluded in an optimal mixture of flours, viable to achieve acceptable color, texture and properties in the market, and with a low glycemic impact. The humidity of the masses F1 and F2 (12.8 and 18, 32 percent) in comparison with their controls C1 and C2 (26.6 and 23.5 percent) presented lower values. The fat represented a distinctive characteristic in terms of texture, which is reflected in the hardness (F1: 18.1 and F2: 19.2N), and firmness (F1: 11.1 and F2: 10.6N). The fiber represents significant values (F1: 9.8 and F2: 10.3%), possibly because the tubers were processed intact (with skin), which in turn increases ash values in the samples (F1: 3.6 and F2: 3.5), with respect to their wheat controls (C1: 2.1 and C2: 1.2). After cooking the doughs, a weight loss of around 30 percent was evidenced, which shows that after cooking the water retention capacity increases by around 10 percent compared to assembling a pizza with traditional dough. Finally, the color of the masses was shown to be directed towards the orange and dark brown tones in the CIEL x a x b system. The color differs significantly from a wheat dough but is acceptable and eye-catching.
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    Determinación de los compuestos bioactivos y tiempo de vida útil de una masa para pizza elaborada a partir de cultivos andinos y residuos agroindustriales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Guanoluisa Chasi, Diego Xavier; Salazar Garcés, Diego Manolo
    Currently, the food industry is focusing not only on providing its customers with nutritious, tasty products on the palate, quick and easy-to-prepare foods, where it also seeks to cover the needs of small groups, such as gluten intolerant, this consumer has expressed the difficulty of finding gluten-free bakery products. In this sense, this research work is carried out in order to take advantage of under-utilized Andean crops and the residues generated by the banana industry (reject banana), to generate an alternative for consumption in the bakery sector, providing a dough for gluten-free pre-cooked pizza with achira flour (Canna edulis), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), white carrot (Arracacia xanthorrhiza), Chinese potato (Colocasia esculenta), chocho (Lupinus mutabilis) and flour of banana. Two formulations were abtained, which included flour from Andean crops, banana flour, yeast, water, egg, margarine or oil, salt, sugar and xanthan gum. In pizza dough P1 (pizza dough with flour from Andean crops underused and margarine) and P2 (pizza dough with flour from Andean crops underused and oil), total polyphenol content of 4.6 and 4.8 microgram acid. Gallic equivalents per gram respectively, while the estimated useful life is around 52-70 days according to the mathematical model of Monod - Hinshelwood, with absence in the count of mesophilic, coliform, mold and yeast aerobes was obtained at 30 days freezer storage. The cost for approximate 200g was 2.19 USD and 2.34 USD for P1 and P2 respectively.