Browsing by Author "Cuzco Cuzco, Tanya Mariuxi"

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    Obtención de harina a partir de zanahoria blanca (Arracacia xanthorrhiza) en condiciones óptimas de temperatura, tiempo y espesor de la rodaja y su aplicación en dietas alimenticias
    (2019-10-21) Cuzco Cuzco, Tanya Mariuxi; Guambaña Tenesaca, Sonia Nieves; Zúñiga García, Daniela Estefanía
    This experimental research has as main purpose the flour production from white carrot (Arracacia xanthorrhiza). The study describes suitable temperature levels, drying process, ideal slice thickness and food field application. The results of the 2k experimental design were a temperature level of 68°C, 8 hours drying and 5mm slice thickness. Furthermore, standard tests under the parameters of wheat and yucca flour like physical-chemical, chemical microbiological and contaminant analyzes were carried out. The nutritional analysis showed that the product contains: 73.58% carbohydrate, 8.87% fiber, 5.34% protein, 2.84% fat, 6.39% sugar, 164mg/100g sodium and 28.31% starch. Besides, three instant soup formulas were created which contained 55% flour. One of three got the highest level of acceptance among tasters. After the analysis of production cost and comparisons with particular brands, the product was assigned a selling price.