Bibliographic citations
Reyes, N., Castro, A. (2021). Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/656746
Reyes, N., Castro, A. Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2021. http://hdl.handle.net/10757/656746
@misc{sunedu/3004202,
title = "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour",
author = "Castro Miranda, Angela Zarela",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2021"
}
Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (6.89) were determined in avocado peel flour. Wheat flour was substituted for avocado peel flour at 0, 10, 15 and 20%, being F0, F1, F2 and F3 respectively. In F0, ash (0.56), moisture (32.7), proteins (10.13), fats (3), fiber (0.85) and carbohydrates (53.49) were determined. In F1 ashes (0.76), moisture (35.60), proteins (9.68), fats (3.20), fiber (3.44) and carbohydrates (50.76). F2 ashes (0.85), moisture (37.25), proteins (9.23), fats (3.11), fiber (5.18) and carbohydrates (49.56). Finally, F3 ashes (0.94), moisture (41.21), proteins (7.71), fats (2.66), fiber (9.88) and carbohydrates (47.48). Conclusions: Flour and noodles met the characteristics stipulated by Peruvian Technical Standards (NTP 205.053:1987 y NTS 071-2008 DIGESA - MINSA) and CODEX (Codex Stan 152-1985). The fiber in the final product was highlighted and the microbiological parameters requested by DIGESA - MINSA were met.
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