Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour

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Detalles Bibliográficos
Autores: Castro Miranda, Angela Zarela, Reyes Suarez, Natalia Rebeca
Formato: tesis de grado
Fecha de Publicación:2021
Institución:Universidad Peruana de Ciencias Aplicadas
Repositorio:UPC-Institucional
Lenguaje:español
OAI Identifier:oai:repositorioacademico.upc.edu.pe:10757/656746
Enlace del recurso:http://hdl.handle.net/10757/656746
Nivel de acceso:acceso abierto
Materia:Persea americana
Nutritional composition
Partial replacement
Noodles
Avocado peel
Composición nutricional
Sustitución parcial
Fideos
http://purl.org/pe-repo/ocde/ford#3.00.00
https://purl.org/pe-repo/ocde/ford#3.03.04
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dc.title.es_PE.fl_str_mv Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
title Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
spellingShingle Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
Castro Miranda, Angela Zarela
Persea americana
Nutritional composition
Partial replacement
Noodles
Avocado peel
Composición nutricional
Sustitución parcial
Fideos
http://purl.org/pe-repo/ocde/ford#3.00.00
https://purl.org/pe-repo/ocde/ford#3.03.04
title_short Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
title_full Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
title_fullStr Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
title_full_unstemmed Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
title_sort Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
author Castro Miranda, Angela Zarela
author_facet Castro Miranda, Angela Zarela
Reyes Suarez, Natalia Rebeca
author_role author
author2 Reyes Suarez, Natalia Rebeca
author2_role author
dc.contributor.advisor.fl_str_mv Zegarra Samamé, Saby Inés
dc.contributor.author.fl_str_mv Castro Miranda, Angela Zarela
Reyes Suarez, Natalia Rebeca
dc.subject.es_PE.fl_str_mv Persea americana
Nutritional composition
Partial replacement
Noodles
Avocado peel
Composición nutricional
Sustitución parcial
Fideos
topic Persea americana
Nutritional composition
Partial replacement
Noodles
Avocado peel
Composición nutricional
Sustitución parcial
Fideos
http://purl.org/pe-repo/ocde/ford#3.00.00
https://purl.org/pe-repo/ocde/ford#3.03.04
dc.subject.ocde.es_PE.fl_str_mv http://purl.org/pe-repo/ocde/ford#3.00.00
https://purl.org/pe-repo/ocde/ford#3.03.04
description .
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-07-15T20:22:16Z
dc.date.available.none.fl_str_mv 2021-07-15T20:22:16Z
dc.date.issued.fl_str_mv 2021-04-12
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/bachelorThesis
dc.type.other.es_PE.fl_str_mv Tesis
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url http://hdl.handle.net/10757/656746
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language spa
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dc.publisher.es_PE.fl_str_mv Universidad Peruana de Ciencias Aplicadas (UPC)
dc.publisher.country.es_PE.fl_str_mv PE
dc.source.es_PE.fl_str_mv Universidad Peruana de Ciencias Aplicadas (UPC)
Repositorio Académico - UPC
dc.source.none.fl_str_mv reponame:UPC-Institucional
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spelling d245916b8fa48523739f23e4a451df3a500Zegarra Samamé, Saby Inésd5c70ddd14d402c1c1ca8b1b5731411b500d5c5838945ceed1e64fbc731ca886707500Castro Miranda, Angela ZarelaReyes Suarez, Natalia Rebeca2021-07-15T20:22:16Z2021-07-15T20:22:16Z2021-04-12http://hdl.handle.net/10757/6567460000 0001 2196 144X.Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48).  Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.Introducción: El presente estudio tuvo como finalidad aprovechar residuos como la cáscara de Persea Americana (palta) para la obtención de harina usada en la elaboración de un alimento de alto consumo en la población peruana, fideos. Objetivo general: Evaluar la composición nutricional de la elaboración de fideos mediante sustitución parcial de harina de trigo por harina de cáscara de Persea Americana. Métodos: Estudio de laboratorio realizado en los laboratorios de la Universidad Peruana de Ciencias Aplicadas (UPC) y Certificaciones Del Perú CERPER. Resultados: En la harina de cáscara de palta se determinó acidez titulable (1.0), cenizas (2.85), fibra (50.08) y humedad (6.89). Se realizaron sustituciones de harina de trigo por harina de cáscara de palta al 0, 10, 15 y 20%, siendo F0, F1, F2 y F3 respectivamente. En F0 se determinó cenizas (0.56), humedad (32.7), proteínas (10.13), grasas (3), fibra (0.85) y carbohidratos (53.49). En F1 cenizas (0.76), humedad (35.60), proteínas (9.68), grasas (3.20), fibra (3.44) y carbohidratos (50.76). F2 cenizas (0.85), humedad (37.25), proteínas (9.23), grasas (3.11), fibra (5.18) y carbohidratos (49.56). Finalmente, F3 cenizas (0.94), humedad (41.21), proteínas (7.71), grasas (2.66), fibra (9.88) y carbohidratos (47.48). Conclusiones: Harina y fideos cumplieron con características estipuladas por Normas Técnicas Peruanas (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) y las normas CODEX (Codex Stan 152-1985). Se destacó la fibra en el producto final y se cumplió con los parámetros microbiológicos solicitados por DIGESA - MINSA.Tesisapplication/pdfapplication/epubapplication/mswordspaUniversidad Peruana de Ciencias Aplicadas (UPC)PEinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/http://purl.org/coar/access_right/c_abf2Universidad Peruana de Ciencias Aplicadas (UPC)Repositorio Académico - UPCreponame:UPC-Institucionalinstname:Universidad Peruana de Ciencias Aplicadasinstacron:UPCPersea americanaNutritional compositionPartial replacementNoodlesAvocado peelComposición nutricionalSustitución parcialFideoshttp://purl.org/pe-repo/ocde/ford#3.00.00https://purl.org/pe-repo/ocde/ford#3.03.04Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flourinfo:eu-repo/semantics/bachelorThesisTesishttp://purl.org/coar/resource_type/c_7a1fSUNEDUUniversidad Peruana de Ciencias Aplicadas (UPC). 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Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour
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