Evaluación de diferentes alternativas de obtención de puré deshidratado de zapallo en pequeña escala o artesanal
Pumpkin is a traditional vegetable in Argentina of great economic, social and nutritional importance, according to the Argentine Food Code in its Art 875 - (Joint Resolution SPReI No. 169/2013 and SAGyP No. 230/2013) “With the names of pumpkin and pumpkin, it is understood as the fruits of: Cucurbit...
Sparad:
| Huvudupphov: | |
|---|---|
| Övriga upphov: | |
| Materialtyp: | info:eu-repo/semantics/bachelorThesis |
| Språk: | Spanish / Castilian |
| Utgiven: |
Universidad Católica de Cuyo. Facultad Don Bosco de Enología y Ciencias de la Alimentación.
2025
|
| Ämnen: | |
| Länkar: | http://hdl.handle.net/20.500.14811/202 |
| Taggar: |
Inga taggar, Lägg till första taggen!
|
| Sammanfattning: | Pumpkin is a traditional vegetable in Argentina of great economic, social and nutritional importance, according to the Argentine Food Code in its Art 875 - (Joint Resolution SPReI No. 169/2013 and SAGyP No. 230/2013) “With the names of pumpkin and pumpkin, it is understood as the fruits of: Cucurbita maxima Duch., Cucurbita pepo L. Cucurbita moschata Duch, also known as squash anco, anquito or zucchini, which is the most consumed in Argentina and the rest of the Latin
American countries, C. and Cucurbita mixta Pangalo and others of the genus cucurbita.
The purpose of the work is to demonstrate the nutritional quality of the dehydrated pumpkin with respect to the potato in terms of the carbohydrates of each one, in which hypothesis it is intended to verify that the dehydrated pumpkin puree has a lower amount of starches than the dehydrated mashed potato. through nutritional analyses, establishing that it is a nutritional alternative, easy and quick to reconstitute.
The proposal constitutes a study of how to find with pumpkin puree a nutritional improvement to a widely consumed and easy to prepare food such as mashed potatoes; A sensory analysis will be carried out on the different drying methods such as artificial oven drying and natural drying. In addition to the nutritional impact of the food, the focus will be on the raw materials, the dehydration methods and the economic factors of the different raw materials to be used in Mendoza. |
|---|