Análisis técnico de tubérculos andinos (papa china, camote, zanahoria blanca) para procesar productos funcionales con el fin de fomentar su consumo, en la provincia de Tungurahua

Abstract

The present research work was carried out with the purpose of detailing, through a technical analysis, the organoleptic, physicochemical and nutritional properties that the Andean tubers, papa china, camote and zanahoria blanca have, as well as to determine the consumption of these tubers by the population of the province of Tungurahua. In the research process, the descriptive methodology was used, with which the characteristics of the research were detailed, generating analysis and obtaining conclusions; scientific method, being this the base method for the development of the present research, since it allowed to obtain different knowledge to develop the corresponding analysis in the present research work. Thus, after having developed the entire research process, as results it was found that the Andean tubers have high nutritional and healing properties, however, consumption by the population under study is low, since most of them do not like its flavor in its natural presentation, which is why it is advisable to convert these Andean tubers (papa china, camote and zanahoria blanca) in processed foods such as chips, cookies or flour, in order to increase their consumption and contribute to improve the lifestyle of people.