Tesis Área de Servicios

Permanent URI for this community

https://repositorio.sudamericano.edu.ec/handle/123456789/19

Browse

Browsing Tesis Área de Servicios by Author "Anasicha Paca Edison Fabian"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Propuesta de elaboración de productos de panadería sin gluten empleando harina de frijol para personas con problemas de celiaquía
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Anasicha Paca Edison Fabian
    The present project focuses on analyzing celiac disease and its possible solutions. This disease is acquired by the daily intake of gluten, mainly present in bakery products or other preparations, this condition is caused by poor absorption of nutrients such as prolamins present in wheat and other cereals. Therefore, it is proposed to make bakery products using bean flour as the main raw material, with mixtures of other gluten-free flours as a substitute for traditional flour (wheat). Therefore, in order to have more knowledge about E.C, a thorough bibliographic review was carried out to understand the causes and symptoms it produces, which are: diarrhea, malnutrition or short stature. At the national level, there is not much information to help understand E.C, which affects 0.5% to 1% of the world's population, leaving these people unattended due to the poor understanding of the subject, so a prior study was conducted on the raw material "the bean" before the process of obtaining flour, including cultivation methods and benefits of the same, ensuring its optimal use in bakery products, thus providing a nutritious and accessible alternative to the population sensitive to wheat protein. Likewise, a survey was used at the ITS to find out the percentage of people who suffer from gluten intolerance and compression, where the results reveal that 14.3% do not know what gluten is, and 34.1% have suffered diarrhea, gas, abdominal pain, and finally, 19% are unaware of gluten-free nutrition. Concluding that E.C. is not a widely discussed topic at a national level, leaving a small sector that is unaware of the solution to this problem, and that the recommended proposals have gone through trial and error until obtaining an ideal result, ready for optimal consumption and without complications, adding that people will have more knowledge and variety of solutions in their daily diet.