The present work was conducted in order to determine an adequate variety in the processing of small corn, in which a monitoring of all the cycle in cultivation was conducted. The behavior of the small corn was analyzed in the laboratory before the presence of three antioxidants, ascorbic acid, acetic acid and sodium sulfate in two concentrations in addition to subjecting them to thermal treatments that allows us to obtain a pleasant product for the consumer that is both resistant to treatment and nutritious for the health. The results indicate that the best variety of corn is muruchi yellow, the most effective antioxidant is sodium sulfate with a concentration of 1% and the thermal treatment of 10 minutes which obtained the best results, being most pleasing to those persons that evaluated the corn for its organic qualities followed by the ascorbic and acetic acid provided which provided a project of industrial feasibility that provides the information as a convenience to investment.
| Identifer | oai:union.ndltd.org:BGMYU2/oai:scholarsarchive.byu.edu:etd-6401 |
| Date | 01 January 1997 |
| Creators | Miranda Fernandez, Saul Victor |
| Publisher | BYU ScholarsArchive |
| Source Sets | Brigham Young University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
| Coverage | Cochabamba (Bolivia: Dept.) |
| Rights | http://lib.byu.edu/about/copyright/ |
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