Please use this identifier to cite or link to this item:
http://www.dspace.espol.edu.ec/handle/123456789/60982| Title: | Desarrollo de un producto alimenticio a partir de hortalizas recuperadas por un banco de alimentos de Guayaquil |
| Authors: | Chuchuca, Galo, Director Malla Rodríguez, Arianna Daniela Sarmiento Segarra, Kerly Lorena |
| Keywords: | Producto alimenticio Proceso de elaboración |
| Issue Date: | 2020 |
| Publisher: | ESPOL. FIMCP |
| Citation: | Malla Rodríguez, A. D. y Sarmiento Segarra, K. L. (2020.). Desarrollo de un producto alimenticio a partir de hortalizas recuperadas por un banco de alimentos de Guayaquil. [Tesis]. ESPOL. FIMCP . |
| Description: | El Banco de Alimentos Diakonía es una organización no gubernamental sin fines de lucro que se dedica a la recuperación de alimentos, entre ellos hortalizas, para ayudar a personas en estado de vulnerabilidad. Con el fin de evitar el deterioro de estas materias primas, el presente proyecto desarrolló una sopa en polvo a base de hortalizas recuperadas por el Banco de Alimentos que permita brindar un aporte proteico a adultos entre 18 a 55 años, rigiendo los parámetros del desarrollo a las normativas ecuatorianas vigentes. |
| metadata.dc.description.abstractenglish: | The Diakonía Food Bank is a non-profit, non-governmental organization dedicated to the recovery of food, mostly vegetables, and to help people with a high rate of undernourishment. Aiming to avoid losses of the recovered vegetables, this project developed a vegetable-based powder soup that contributes protein intake among adults between 18 and 55 years old, according to current Ecuadorian regulations. This project was completed through an analysis of the donations volume, a literature review, and weightings and evaluation of existing products in the local market. A formulation was established using linear programming. The powder soup includes 26% cassava flour, 14% carrot flakes, 13% potato flour, 10% pea flakes, 10% salt, 7% pumpkin flour, 5% pepper flour, 5% fava bean, 5% onion flour, and 5% coriander flour. Estimated protein content was 11,8 g for every 140 g of product. Based on a monthly production of 8.800 packages, the estimated cost of the product was $ 1,00 USD, while a production below that capacity is not economically viable for the food bank |
| URI: | http://www.dspace.espol.edu.ec/handle/123456789/60982 |
| metadata.dc.identifier.codigoproyectointegrador: | TES030 |
| Appears in Collections: | Tesis de Alimentos |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| T-109744.pdf | 1.31 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.