Gestión de la Producción Agroindustrial
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/1633
Browse
Item Aprovechamiento de okara de soya (Glicine max) en el desarrollo tecnológico de tempeh.(Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-11) Heras Mosquera, Gladys Elena; Cerda Mejía, Liliana AlexandraThe environmental concern has forced to investigative way to take advantage of and reuse the waste generated by the food industry. Soybean okara for the development of tempeh, with Rhyzopus oligosporus, is an advantageous alternative for soybean industry. In the tempeh processing, six treatments were tested: T1 commercial polyethylene plastic bags, it is incubated at 30 ° C, T2 commercial polyethylene plastic bags, incubated at 35 ° C, T3 achira leaves, it is incubated at 30 ° C, T4 achira leaves, it is incubated at 35 ° C, PET-5 perforated tubercle, it is incubated at 30 ° C and T6 perforated PET-type, it is incubated at 35 ° C. For the sensory evaluation to the tempeh samples had previously been subjected to a heat treatment at 181°C with oil. The organoleptic evaluation was performed by 31 panelists (they are not trained), the treatments were tested in triplicate. Software InfoStat 2017 was used for the transformation of data in statistical information under an experimental design DFCA (Completely randomized design). This one allowed determining that there is no significant difference in color, texture of 6 different treatments. The flavor and acceptability grouped 5 of the 6 treatments as the best. The treatments elaborated in a plastic jar and achira leaf at 30 and 35 ° C were more accepted. The nutritional value of the tempeh obtained is good and the productive alternative, projected by the company PROSOYEC, is financially attractive and profitable under the cost analysis carried out.