Obtención de harina de mashua (Tropaeolum Tuberosum) y oca (Oxalis Tuberosa) mediante deshidratación para la elaboración de pastas artesanales

Abstract

The objective of the present thesis Project was to obtain mashua flour (tropaeolum tuberosum) and oca (Oxalis Tuberuse) by dehydration for the production of Fettuccine-type artisanal pasta. In order to obtain flour, we proceeded to carry out the experimentation with which we sought to determine the adequate thermal treatment for dehydration, for which 3 samples were made; the first sample lasted a total of 13 hours at 46°C, the second sample lasted 6 hour at 57°C while the final sample was the number 3 hard 4 hours at 68°C, at the end of this process it was sent to the laboratory to perform the different analyzes indicated by the INEN standards such as bromatological and microbiological analyzes later the bromatological analysis was applied in the 3 samples of flour: each sample showed different values, these values were compared to determine the sample that was delivers a greater concentration in its nutritional value, selected the sample number 2 to which the microbiological analysis was made, the results obtained from sample number 2 of flour does not present contamination indication that is suitable for human consumption, procedure to the elaboration of artisanal pasta based on egg yolks, once elaborated dehydrate and sent again to perform the bromatological analysis and microbiological yielding favorable results. It was concluded that for the preparation of artisanal pasta a more prolonged type should be programmed that is rewarding properties and organoleptic characteristics of the final product, for which it is recommended to perform bromatological and microbiological analysis to demonstrate that it is for human consumption.