Elaboración y evaluación de la aceptabilidad de un producto alimentario tipo snack con harinas de garbanzo, lenteja, plátano verde, maíz, coco deshidratado endulzado con miel de abeja, en el Municipio de San Juan de Pasto, Colombia en deportistas recreativos en edades comprendidas de 18 hasta 60 años
Thesis
Subjects > Nutrition
Europe University of Atlantic > Teaching > Final Master Projects
Ibero-american International University > Teaching > Final Master Projects
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La tendencia de la población colombiana, en especial de los deportistas recreativos es consumir snacks saludables. El presente proyecto tuvo como fin la elaboración y evaluación de la aceptabilidad de un producto alimentario tipo snack, en el Municipio de San Juan de Pasto, Colombia en deportistas recreativos en edades comprendidas de 18 hasta 60 años. La metodología empleada es cuantitativa, el diseño experimental con subcategoria cuasiexperimental y corte transversal. El desarrollo de los objetivos se logró en tres etapas; la primera fue la formulación de ingredientes y el proceso de elaboración del producto; la segunda el análisis del aporte nutricional y, la tercera la evaluación organoléptica del producto mediante la aplicación del instrumento escala estructurada a 73 personas. El análisis estadístico se realizó en STATGRAPHICS Centurion. Los resultados indican que en cuanto a macronutrientes el producto elaborado tiene una cantidad significativa de energía, carbohidratos, lípidos y en menor proporción de proteína. Para el caso de los micronutrientes el prototipo alimentario tiene una cantidad significativa de potasio, sodio, fosforo, magnesio, hierro y en menor proporción de calcio. Además, el producto es aceptable por los consumidores, en cuanto al olor el porcentaje de aceptabilidad es de 73,69, para el color 69,86%, sabor 74,24%, textura 78,63% y 65,47% para el dulzor. Este prototipo de snack para deportistas recreativos, tiene un gran potencial en la industria alimentaria, Además, el producto aporta de forma significativa con los requerimientos establecidos por la normatividad colombiana y es apto para el consumo humano.
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Ortiz Tobar, Diana Paola
mail
ingdianaportiz@gmail.com
(2022)
Elaboración y evaluación de la aceptabilidad de un producto alimentario tipo snack con harinas de garbanzo, lenteja, plátano verde, maíz, coco deshidratado endulzado con miel de abeja, en el Municipio de San Juan de Pasto, Colombia en deportistas recreativos en edades comprendidas de 18 hasta 60 años.
Masters thesis, UNSPECIFIED.
Abstract
La tendencia de la población colombiana, en especial de los deportistas recreativos es consumir snacks saludables. El presente proyecto tuvo como fin la elaboración y evaluación de la aceptabilidad de un producto alimentario tipo snack, en el Municipio de San Juan de Pasto, Colombia en deportistas recreativos en edades comprendidas de 18 hasta 60 años. La metodología empleada es cuantitativa, el diseño experimental con subcategoria cuasiexperimental y corte transversal. El desarrollo de los objetivos se logró en tres etapas; la primera fue la formulación de ingredientes y el proceso de elaboración del producto; la segunda el análisis del aporte nutricional y, la tercera la evaluación organoléptica del producto mediante la aplicación del instrumento escala estructurada a 73 personas. El análisis estadístico se realizó en STATGRAPHICS Centurion. Los resultados indican que en cuanto a macronutrientes el producto elaborado tiene una cantidad significativa de energía, carbohidratos, lípidos y en menor proporción de proteína. Para el caso de los micronutrientes el prototipo alimentario tiene una cantidad significativa de potasio, sodio, fosforo, magnesio, hierro y en menor proporción de calcio. Además, el producto es aceptable por los consumidores, en cuanto al olor el porcentaje de aceptabilidad es de 73,69, para el color 69,86%, sabor 74,24%, textura 78,63% y 65,47% para el dulzor. Este prototipo de snack para deportistas recreativos, tiene un gran potencial en la industria alimentaria, Además, el producto aporta de forma significativa con los requerimientos establecidos por la normatividad colombiana y es apto para el consumo humano.
Item Type: | Thesis (Masters) |
---|---|
Uncontrolled Keywords: | Snack saludable, producto alimentario, deportistas recreativos, aceptabilidad |
Subjects: | Subjects > Nutrition |
Divisions: | Europe University of Atlantic > Teaching > Final Master Projects Ibero-american International University > Teaching > Final Master Projects |
Date Deposited: | 30 Oct 2023 23:30 |
Last Modified: | 30 Oct 2023 23:30 |
URI: | https://repositorio.uneatlantico.es/id/eprint/1272 |
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