Carrera Ingeniería en Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808

Browse

Filters

20201

Settings

Author: search.filters.author.Andrade Chicaiza, Erika VictoriaStart date: 2020

Search Results

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Caracterización fisicoquímica y tecnofuncional de la masa para pizza elaborada a partir de cultivos andinos infrautilizados y residuos agroindustriales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Andrade Chicaiza, Erika Victoria; Salazar Garcés, Diego Manolo
    Pizza is a very versatile food, both for the ingredients that make it up and for the base dough. The development of a gluten-free pizza dough is possible as a variant of products on the market for celiacs, or people who follow special diets. The experimentation with the doughs concluded in an optimal mixture of flours, viable to achieve acceptable color, texture and properties in the market, and with a low glycemic impact. The humidity of the masses F1 and F2 (12.8 and 18, 32 percent) in comparison with their controls C1 and C2 (26.6 and 23.5 percent) presented lower values. The fat represented a distinctive characteristic in terms of texture, which is reflected in the hardness (F1: 18.1 and F2: 19.2N), and firmness (F1: 11.1 and F2: 10.6N). The fiber represents significant values (F1: 9.8 and F2: 10.3%), possibly because the tubers were processed intact (with skin), which in turn increases ash values in the samples (F1: 3.6 and F2: 3.5), with respect to their wheat controls (C1: 2.1 and C2: 1.2). After cooking the doughs, a weight loss of around 30 percent was evidenced, which shows that after cooking the water retention capacity increases by around 10 percent compared to assembling a pizza with traditional dough. Finally, the color of the masses was shown to be directed towards the orange and dark brown tones in the CIEL x a x b system. The color differs significantly from a wheat dough but is acceptable and eye-catching.