Determinación de fórmulas para la elaboración y conservación de chigüiles y tortillas artesanales de maíz, en la provincia de Bolívar 2013

Abstract

This research aimed to determine optimum formulations to preserve chigüiles and tortillas made of corn through an experimental desing. The variables were: useful life time considering the grade of a written test (Rating Test Writing ) applied to six teachers by the means of an organoleptic and product acceptability test . Performing different chiguiles and tortillas made of corn recipes helped to select the best one based on the opinion of people who tried them. Chiguiles recipe was number Iam tortilla made of corn recipe was number 2, considering these formulations each product was exposed to three types of conservation for 15, 30, 60,90 days. The result was that useful life time of chiguiles and tortillas made of corn was three months. It was determined through vacuum package conservation method because the lack of oxygen was the most optimum for freezing products. Organoleptic characteristics were determined by the means of a written test (Rating Test Organoleptic) , so there was a minimum variation of characteristics 4.95/5 in chiguiles and 4.97/5 in tortillas made of corn. It is recommended that vacuum package conservation time should be 90 days due to these conditions allowed registering the best organoleptic characteristics and acceptability according to the opinion of people who tried them.