Estudio de vida útil de pasteles precocidos de garbanzo para el emprendimiento familiar el gran pastel Pamplona.

Abstract

El Gran Pastel de Pamplona is a family business dedicated to the production of precooked and frozen chickpea cake in the city of Pamplona. The objective of this work was to evaluate the adequate packaging for the conservation of pre -cooked frozen chickpea cakes for the company El Gran Pastel Pamplona. The methodology used consisted of a description of the product elaboration process identifying its raw materials, input and output of the variables, using three types of packaging for its preservation process where initial microbiological and physicochemical analyzes were made (Acidity, pH, diameter, weight ), Registering data each month of the product. As a result, it was obtained that of the 3 types of packaging, the best in preserving the product, its physicochemical and microbiological characteristics was high-density polyethylene for 5 months. It is concluded that the packaging with the highest conservation capacity was high-density polyethylene; There was no weight loss, titratable acidity, pH, microbiological tests being suitable for the social ministry for food, are the parameters that best represent the quality of the product.