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Tesis (Ingeniero Agroindustrial) -- UACh. Departamento de Ingeniería Agroindustrial, 2015

Bibliografía: hojas 60-66

En México se consumen preferentemente nopalitos frescos y en minima cantidad nopales maduros, lo anterior se debe a que no se sabe como prepararlo o industrializarlo, ademas del poco conocimiento de las propiedades que este adquiere en su maduracion.Este trabajo presenta los resultados experimentales obtenidos del analisis quimico proximal que se realizo a la harina de nopal usando nopales maduros (Opuntia ficus indica L.) variedad Atlixco mediante un diseno estadistico factorial 22, estudiando los factores edad y condicion osmotica y su efecto sobre algunas caracteristicas de la harina obtenida.Se consideran 2 factores (osmosis y edad) con 2 niveles cada uno en un diseno completamente aleatorizado con tres repeticiones mediante el ANOVA del diseno experimental a un nivel de significancia ƒÑ=0.05, permitio encontrar diferencia significativa en el factor año para las variables respuesta de calcio y cenizas; en el factor osmosis se encontro diferencia significativa en fibra cruda, proteina cruda, materia organica y calcio, en cuanto la interaccion solo se observo en calcio. En este trabajo se encontro que la harina de nopal que se obtuvo con osmosis tuvo mayor rendimiento, la que no tiene osmosis tiene mayor concentracion de componentes y que la produccion de harina de nopal con cladodios maduros si incrementa el contenido de calcio. Este producto podria ser una opcion de ser considerada como complemento alimenticio. --

In Mexico the people preferably nonsmall sticks and in minimal quantity mature, the previous thing owes to itself that is not known how to prepare it or to industrialize it, besides little knowledge of the properties that this one acquires in its ripeness.This work there presents the experimental results obtained of the chemical analysis proximal that was made the flour of prickly pear using mature prickly pear (Opuntia ficus indica L.) Variety Atlixco by means of a factorial statistical design 22, studying the factors age and osmotic condition and its effect on some characteristics of the obtained flour.They are considered to be 2 factors (osmosis and age) with 2 levels each one in a design completely randomized with three repetitions by means of the ANOVA of the experimental design of significance level Ą=0.05, significant differences allowed to find in the factor year for the variables answer of calcium and ashes; in the osmosis factor was significant difference in raw fiber, raw protein, organic matter and calcium, in all that the interaction only we observe in calcium. In this work we found that the flour of prickly pear that was obtained with osmosis had improved performance, which does not have osmosis, has improved concentration of components and that the production of flour of prickly pear with mature stem if it increases the content of calcium. This product might be an option to be considered as complement alimentary.