Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Autor/a: search.filters.author.Navas Nieto María Salomé

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    Item type:Ítem,
    Efecto de la inclusión de harina de brócoli (Brassica oleracea var. Italica) y pulpa de plátano (Mussa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Navas Nieto María Salomé
    ;
    Salazar Garcés Diego Manolo
    The food industry faces major challenges in developing functional foods, as consumers seek foods with health benefits. This research analyzed the effect of including broccoli flour and banana pulp flour in the development of a blended ice cream to improve its nutritional value without compromising its sensory attributes. Two formulations were developed containing a combination of broccoli flour and banana pulp: treatment F1 with 2.5 percent broccoli flour and 3 percent banana flour, and treatment F2 with 1.25 percent broccoli flour and 1.50 percent banana pulp. and a control sample was developed in which no flour was added. The results showed that the physicochemical parameters of the samples containing vegetable flours have a significant impact on the final product. Technical factors such as melting point, density, and overrun were also studied, and the results established that the higher the concentration of flours, the higher the total solids content. In terms of sensory analysis, treatment F2 was highly accepted in terms of color, smell, appearance, taste, and texture. The inclusion of flours has a positive influence and could be considered a favorable alternative to producing frozen dairy products.