Browsing by Author "Álvarez Calvache, Fernando Cayetano"

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Las aguas residuales provenientes del faenamiento en el Camal Municipal Salcedo y su incidencia en la contaminación del Río Cutuchi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2010) Álvarez Calvache, Fernando Cayetano; Rivera Carvajal, Rommel Eduardo
El faenamiento en el Camal Municipal de Salcedo no es el adecuado ya que limita sus operaciones, en la matanza del ganado vacuno y porcino debido a sus instalaciones bastante simples, este sistema es semitecnificado no cumple las medidas sanitarias. El Camal Municipal Salcedo producen desechos como sangre, estiércol y otros materiales, los mismos que a través de las aguas residuales son depositados directamente al caudal del Río Cutuchi causando la contaminación de esta micro - cuenca, lo cual determina consecuencias negativas en el medio ambiente y por ende en el eco - sistema . El estiércol, cuernos, pezuñas, huesos, decomisos, son depositados en un botadero improvisado al aire libre . Con estos antecedentes, se planteo la realización de la presente investigación con el objeto de conocer el proceso de faenamiento actual en el Camal Municipal Salcedo y proponer mejoras para la producción limpia y reducir la contaminación de las aguas utilizadas y del producto final a niveles permitidos desde el punto de vista técnica e higiénico con este propósito se a diseñado una propuesta para mejorar el proceso de faenado y tratamiento de aguas residuales cuyos resultados de los análisis físico - químicos de las muestras de agua, a nivel de laboratorio arrojan valores superiores a los límites permitidos.
Aprovechamiento de la fruta de tamarindo (Tamarindus indica L.) para la elaboración de dulce y su caracterización
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Galarza Hidalgo, Elizabeth Adriana; Álvarez Calvache, Fernando Cayetano
The purpose of this work is to prepare a tamarind candy with sucrose and stevia, in the candy its physicochemical, rheological, texture and microbiological properties were analyzed for six months to determine its shelf life. The sample with sucrose showed high results in terms of physicochemical properties such as pH (2.88), soluble solids (70.1 percent), allowing gelation of the candy with the addition of pectin, for the proximal analysis, the moisture and ash value was higher for stevia candy (28.75 percent and 0.824 respectively); owing to stevia doesn’t contribute with soluble solids. In the assessment of the texture the storage time look out that it is affected by the loss of water, being plainer in the samples made with stevia. Regarding the rheology, the candy was categorized as a viscoelastic fluid since the values obtained from the tangent of the angle ẟ were greater than the unit in both, the sucrose acting as a binding agent showed higher values for the modulus of storage (G ′) and loss module (G ′ ′). Likewise, the sensory analysis allowed us to establish that the sample with the highest acceptance was the one that included sucrose, but in terms of flavor. Finally, the determination of the useful life by means of the microbiological analysis was not affected by the incorporation of sucrose and stevia none of the samples showed microbial growth, nor the presence of pathogenic microorganisms.
Caracterización de la goma obtenida de la semilla de Tamarindo (Tamarindus indica L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Pumalema Miranda, Mariana Raquel; Álvarez Calvache, Fernando Cayetano
The objective of the investigation is to characterize the gum obtained from the Tamarind seed (Tamarindus indica L.), being an alternative for the use of the pulp and seeds. The gum obtained from the Tamarindo seed was characterized by two treatments prior to obtaining the gum (GSS and GST). It was verified that the dried and roasted seed treatments intervene in the physicochemical, rheological, thermal and texture properties of the jam. The drying treatment was the most optimal, the yield was 20.92 percent, the pH 6.59, the density 0.98 grams per ml, the molecular weight 9.698 per 105 grams per mole and humidity 6.55 percent. . The rubber exhibited Newtonian behavior, specifically the thermal characterization that is highly thermostable. The gum is specified for the production of jam, being a substitute for pectin due to the similar characteristics in gel formation. Tamarind jam was made to verify the efficiency of the hydrocolloid in relation to pectin (control), the MGSS treatment complied with the parameters established by current legal regulations, pH 2.963, the acidity of 2.533 in relation to the percentage of acid tartaric, Brix degrees 65.90. The jam experienced a visco elastic behavior, as a function of the storage modulus (elastic) (G´), loss modulus (viscous) (G¨) and loss tangent (tan δ) as a function of the angular frequency. Sensory evaluation indicated that formulation made with pulp and GSS obtained acceptability by the panelists.
Caracterización de los parámetros de calidad del agua desalojada por la empresa de productos lácteos Marco’s contaminación con el el fin de disminuir su contaminación en el cantón Píllaro, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2011) Zamora Carrillo, Marco Fernando; Álvarez Calvache, Fernando Cayetano
La investigación se realiza en las aguas residuales en la empresa de productos lácteos Marco’s ubicada en el cantón Píllaro, provincia de Tungurahua, por lo que se consideró todas las actividades que se desarrollan en la misma, tanto en el personal y como en la tecnología, para lo cual se toma en cuenta las líneas de producción de manera especial las operaciones unitarias para identificar cual es la que contamina más las aguas que son nuestro tema de investigación. Se hace la comparación entre el agua que ingresa para los procesos y la que se desaloja de las distintas líneas de producción a distinto horario, considerando una muestra compuesta para el análisis físico-químico y microbiológico, además se analiza la cantidad de agua que se utiliza diariamente para tener una idea del volumen que se descarga. Se considera las actividades de limpieza para no desperdiciar mucho el agua. Se plantea una propuesta tecnológica para el tratamiento de las aguas residuales para poder minimizar la contaminación que generan.
Caracterización físico-química y tecnofuncional de pasta tipo spaghetti elaborado a partir de harinas de cultivos andinos infrautilizados y residuos agroindustriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Espinales Zambrano, Erika Roxana; Álvarez Calvache, Fernando Cayetano
Today, the food industry seeks to offer consumers products that are commonly eaten at home; but with a higher nutritional quality and gluten-free, through the use of underutilized Andean crops and agroindustrial waste. In this sense, the objective of the present research work was to develop a spaghetti noodle, using mashua flour (tropaeolum tuberosum), achira (Canna edulis Cannaceae), oca (Oxalis tuberosa), chinese potato (Colocasia esculenta), white carrot (Arracacia Xanthorrhiza), chocho (Lupinus mutabilis), banana and determine the physicochemical and technofunctional properties. Two formulations were designed which included Andean crop and banana flours, salt, water, eggs and xanthan gum. As for the results, it was observed that the noodles have a pH very close to neutrality with an acidity of 5 percent. With respect to its proximal analysis, formulation 2 was found to be higher in the parameters of moisture, protein, fat and ash and formulation 1 in fiber and total carbohydrates, a difference that is attributed by the nutritional value of chinese potato and carrot flour white The pigments of the flours and their sugars attributed a brown color providing the appearance of an integral paste. On the other hand, the cooking and swelling time of the Andean tube noodles were shorter than the control sample except for the cooking losses. Finally, an ATP texture analysis was performed, where it was observed that the parameters are related to the strength of the product's protein network.
Desarrollo de formulación para la elaboración de mermelada de fruto jaca (Artocarpus heterophyllus Lam.) con sustitución parcial de azúcar por edulcorantes
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08) Cisneros Cabrera, Fátima Jeaneth; Álvarez Calvache, Fernando Cayetano
From a base formulation, a jaca jam was developed, fruit native to India, and which has been cultivated in Ecuador, provides countless benefits for consumer health. For the elaboration of the product, an experimental design AxBxC was used, three factors with two levels: a0: pulped; a1: in pieces; b0: 100 percent sugar; b1: 50 percent sugar, 50 percent stevia; c0: fruit ratio: sweetener (45:55); c1: fruit ratio: sweetener (60:40). The physicochemical properties analyzed were: total soluble solids, pH, acidity and consistency. The best treatment was selected according to the data obtained from the sensory analysis by preference test with a design of incomplete blocks at random. The resulting marmalade with better grades corresponds to pulped presentation jam with a reduction of 50 percent of sugar replaced by Stevia, in relation to fruit sweetener 60:40 and presents an estimated shelf life of six months for its consumption.
Desarrollo y caracterización de galletas elaboradas a partir de harina de camote (Ipomoea batatas), harina de zapallo (Curcubita maxima) y harina de oca (Oxalis tuberosa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) López Madrid, Karen Anabel; Álvarez Calvache, Fernando Cayetano
Currently, the food industry has focused on taking advantage of crops which have been forgotten, and at the same time offering consumers innovative products, gluten-free and low in sugar. In this sense, the present research was developed with the purpose to generate an alternative of consumption in the biscuit sector using Andean crops. The study allowed to develop and characterize cookies made with sweet potato flour (Ipomoea batatas), squash (Curcubita maxima) and goose (Oxalis tuberosa). Six formulations were developed, flour from the Andean crops, margarine, sugar, stevia, eggs, and baking powder were included. The results allowed to establish that the flour in the formulations affected the physicochemical, texture, rheological, sensory, and microbiological characteristics of the cookies. The results allowed to establish that the pumpkin flour presented humidity values higher than the others. The substitution of sucrose with stevia sweetener does not affect the texture of the cookie. Likewise, a significant effect on the viscosity properties was observed, the modules of storage and loss allowed to establish a visco-elastic behavior of the cookie dough. Finally, the sensory evaluation allowed us to establish that the cookies with the best acceptability were those containing goose flour, sweet potato, pumpkin, and sugar. Finally, the shelf life of the cookies was two months and nine days established by the mesophilic aerobic count as an indicator of quality.
Desarrollo y caracterización de mermelada producida a partir del fruto de mate (Crescentia cujete L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) García Granda, Mariana Estefany; Álvarez Calvache, Fernando Cayetano
The research work was performed out with the purpose of providing a satisfactory alternative for the use of the mate fruit that is grown in Tropical America, in Ecuador industrialization alternatives for this type of fruit are unknown. The experimentation allowed to develop and characterize jams using the pulp of mate fruit (Crescentia cujete L). Four types of jams were made containing: mate (pulp or pieces), sugar or sucralose, pectin, citric acid and ascorbic acid. The results obtained allowed us to verify that the type of processing and the fruit-sweetener ratio are involved in the physicochemical, sensory, microbiological, rheological and texture properties of jams. The characterization of the raw material was performed out by physicochemical analysis which showed to be an acidic fruit, with 4.6 pH, 0.22 percent acidity, 6.4 Brix degrees and 82.4 percent humidity. Jams with both sugar and sucralose added, increasing in hardness and decreased in adhesiveness. The sensory evaluation allowed to determine that the formulation made with pulp and with the addition of sucralose obtained greater acceptability by the panelists. Jams were adjusted to the model of the Law of Power, presenting indices of behavior with values smaller than the unit (n less to 1). The nutritional content evaluation was carried out at the optimum product which presented 94.29 percent humidity, 0.53 percent protein, 0.64 percent fat, 3.20 percent fiber, 0.22 percent ash, 1.12 percent carbohydrates and 12.37 kcal. On the other hand, the useful life time was estimated by microbial evaluation, obtaining durability of four months.
Determinación de los compuestos bioactivos y tiempo de vida útil de un spaghetti elaborado a partir de cultivos andinos y residuos agroindustriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Pruna Tapia, Dayana Belén; Álvarez Calvache, Fernando Cayetano
Currently, the needs of special groups have led industries to develop products to satisfy these needs, they have also focused on recovering and taking advantage of ancestral crops, as well as products from large industries such as bananas. In this context, the present research work was developed with the aim of taking advantage of all these crops and residues for the elaboration of a spaghetti as an alternative to gluten-free products, this research allowed to determine bioactive characteristics and useful life of the same. Two types of F1 noodles were elaborated (Mashua, Oca, Achira, Chocho, White Carrot, Banana) and F2 (Mashua, Oca, Achira, Chocho, Banana, Chinese Potato), the results allowed to establish if the percentages of the flours had an impact on the the phenolic content, as well as the shelf life of each of the noodles. Consequently, the percentages of the flours did affect the phenolic content, having a significant difference between the two spaghetti. Being a technological challenge regarding the development of a product with acceptable quality and safety characteristics. The useful lifetime was estimated based on aerobic mesophiles and by means of a predictive model, times of 6 months were obtained for the F1 spaghetti and 3 months for the F2 spaghetti. Finally, the retail cost to have a 20 percent rate of return for the F1 spaghetti was 3.26 dollars and for F2 it was 3.20 dollars.
Efecto de las causas antropogénicas en la eutrofización en las hidroeléctricas de Agoyán y Pisayambo
(Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Maestría en Química, 2022) Muyón Rivera, Carlos Andrés; Álvarez Calvache, Fernando Cayetano
In the present work we studied the relationship between anthropogenic sources and eutrophication in the reservoirs of the Agoyán and Pisayambo hydroelectric plants and their influence on biomass biodegradation and nitrogen and phosphorus fluxes. For this purpose, field sampling and laboratory analysis were carried out to establish the geographic, geophysical and biochemical aspects of the reservoirs, with the objective of establishing the nitrogen and phosphorus fluxes in order to estimate the influence of anthropogenic sources in the Agoyán and Pisayambo reservoirs. The zones where both reservoirs are located were evaluated to determine possible anthropogenic sources that influence the eutrophication process. Samples were taken in the littoral zone and in the deepest zone of the reservoirs to characterize the main parameters that influence biodegradation in the reservoirs within the water-sediment zone (NO3-, PO43-, chlorophyll, % of organic matter, pH, temperature, conductivity). The results found in this study indicate that the phosphate flows in the reservoirs reported values of 0.4838 mg/L in the Pisayambo reservoir and 0.4988 mg/L in the Agoyán reservoir, these values are outside the permissible limits. The nitrogen content in the Agoyán and Pisayambo reservoirs is not preponderant and has average values of 0.238 mg/L and 0.200 mg/L, respectively. The statistical analysis using Levene's test showed that there is a significant relationship between phytoplankton production and the fluxes of nitrogen, phosphorus and organic matter in the Agoyán and Pisayambo Hydroelectric plants. Finally, the influence of anthropogenic sources on the degree of eutrophication in the zones of influence of the Agoyán and Pisayambo hydroelectric plants was established.
Efecto de la concentración del cloruro de calcio en las propiedades texturales de un confite a partir de la raíz de Jícama (Smallanthus sonchifolius)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Ortega Beltrán, Andrea Lorena; Álvarez Calvache, Fernando Cayetano
In the present work a confection was developed from the root of jicama, for which an experimental design AxB was used in which the effect of the concentration of calcium chloride was evaluated (a_0 = 5 percent, a_1 = 10 percent; a_2 = 15 percent) and the concentration of the final immersion syrup (b_0= 60 percent SST, b_1 = 70 percent SST). Of which there was no significant difference for the physicochemical properties evaluated, these are: total soluble solids (TSS) and pH values. A sensory analysis with an incomplete block design was carried out to determine the best treatment (a_0 = 5 percent calcium chloride and b_1 = 70 percent SST (Brix degrees) in the final immersion syrup). The sensory analysis was also performed for the textural properties whose results were compared with the texture profile analysis performed in the Brookfield texturometer, of which the properties of hardness, adhesiveness, firmness and chewability coincide, while the properties of cohesiveness and elasticity were difficult to identify for the tasters, the best treatment resulted to have a shelf life of 4 months under normal storage conditions.
Efecto de la utilización de antioxidantes en la producción de un pulverizado a partir de jícama (Smallanthus sonchifolius) para la empresa HUIKUNDO S.A.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Fiallos Muyolema, Tannia Gissela; Álvarez Calvache, Fernando Cayetano
In Ecuador, the jicama (Smallanthus sonchifolius) is an Andean root that is not industrially exploited. It has benefits for consumers due to the components it presents, since after water the major component is stored carbohydrates in the form of fructooligosaccharides, however this root has an oxidation enzymatic in its processing, and a short life of approximately 15 days. Therefore, the objective of this research was to develop a jicama root spray using antioxidants in order to improve the appearance of the product for the company HUIKUNDO S.A. To effect an experimental design A*B was used, evaluating the type of antioxidants (a0: ascorbic acid, a1: citric acid) and their concentration (b0: 0.7 percent, b1: 1 percent, b2: 2 percent), in addition, a blank was made (sample without treatment) in order to identify the effect of the antioxidant on visible aspects such as color. Physical and chemical properties were evaluated as percentage of humidity, pH, percentage of ashes, apparent density and color, functional properties such as solubility and gelling capacity for the different treatments. The best treatment was chosen based on a sensory evaluation with 15 untrained tasters, evaluating the general acceptability of the product, where the best treatment was a1b0, which corresponds to the use of citric acid at 0.7 percent. The final product has a yellowish color characteristic of the pulp, with a solubility of 60.56 percent, medium and uniform granulometry, 86.19 percent of total carbohydrates and the estimated shelf life was 9 months under normal storage conditions.
Efecto del pre tratamiento de Deshidratación osmótica en piña (Ananas comosus; variedad Cayenne lise) en la cinética de Secado utilizando un secador de bandejas con corriente de aire.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-06) Carvajal Castro, María Gabriela; Álvarez Calvache, Fernando Cayetano
This study has evaluated the effect of the osmotic dehydration pre-treatment in drying kinetics of pineapple (Ananas comosus, Cayenne lise variety). The concentrations of sugar used for the osmotic solution were 30, 35 and 40 Brix degree. Air-blown temperatures tested were 60 y 70 Celsius degree and drying times of 5; 5,5 and 6 hours. All of the samples analyzed showed similar drying kinetics. The sugar gaining and humidity loss values are directly related with final concentration of soluble solids and blow-drying air temperature. During drying, a falling rate period was present, through this; it occurs the diffusion process for which effective diffusivities were calculated by the diffusion model based on the second Law of Fick. By a sensory analysis it was determined that dehydrated pineapple elaborated under the following conditions: 40 percent of final concentration of soluble solids, 70 Celsius degree of blow dryer air during 5hours is acceptable. Also the same sensory analysis showed for smell, color and taste parameters a score of 4.1, 4.1 and 4.4 points over 5 respectively, showing to be more acceptable than Nature’s Heart commercial brand. Furthermore, microbiological quality was established for the pondered best treatment by the tasters, which accomplished microbiological criteria of safety and Escherichia coli absence established by Peruvian Health Standards: Microbiological Criteria of Health Quality et Safety for Human Food and Beverage Consumption, due to the absence of a National normative. Finally, the analysis of bioactive compounds content (vitamin C, total polyphenols and carotenoids) determined the quality of the process and therefore of the product.
Efecto del uso de harina de camote morado (Ipomoea batata) y oca blanca (Oxalis tuberosa) en la producción de yogur descremado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Montachana Lagua, María Elena; Álvarez Calvache, Fernando Cayetano
The research work was developed to enhance the use of undervalued Andean crops, these crops have favorable characteristics in the nutritional and technological functions of dairy products, in this way they can contribute to a healthy diet. This study evaluated the effect of the addition of purple sweet potato flour (Ipomoea batatas L.) and white goose (Oxalis tuberosa) on the physicochemical properties, proximal composition, sensory attributes, viscosity and consistency of a low-fat yogurt. For the preparation of yogurt, we worked with a fat content in milk of one percent. The results obtained indicate that low-fat yogurt with the addition of purple sweet potato flour and white goose have an average pH ranging from 4.18 plus minus 0.01 and 4.12 plus minus 0.01 at 20 days of storage and a high acidity compared to the control sample. In the sensory analysis, it evaluated parameters of color, smell, taste, viscosity and acceptability, with yogurt fortified with sweet potato flour presenting the greatest acceptability. The proximal composition (moisture, ash, protein, fat, fiber, calories and carbohydrates) showed an increase in yogurts fortified with flours compared to the control sample. The samples of low-fat yogurt presented a non-Newtonian behavior of pseudoplastic type, and the color parameters varied significantly during the storage period. The addition of flours from Andean crops shows positive effects around their nutritional value, increases viscosity, and prevents the effects of synergy.
Efecto del uso de harina de camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa) en la producción de yogur entero
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Minango Morales, Tatiana Belén; Álvarez Calvache, Fernando Cayetano
The use of Andean crops for the incorporation into the development of fermented, products such as yogurt is a strategy that allows promoting the consumption of products that are disappearing. In this sense, the Andean crops found in this group present a good alternative for the development of products with differentiated nutritional value. In this investigation, purple sweet potato (Ipomea batatas L.) and white oca (Oxalis tuberosa) flours were used to develop the yogurt. The study was designed to evaluate the potential of flours from Andean crops and to know their effect on the nutritional, sensory, and technological properties of yogurt. Physicochemical parameters (pH, titleable acidity and color), proximal composition (moisture, ash, dietary fiber, carbohydrates, calories, and fat), analysis (viscosity) and consistency were analyzed. Likewise, an acceptance test was applied through sensory analysis to acept the effect of adding flour on the structure and texture of the yogurt during cold chain storage. The results were that the flours altered the structure of the yogurt, making it firmer and more cohesive, causing an increase in its viscosity without promoting changes in color parameters. In the case of purple sweet potato flour, the release of whey was significantly reduced during cold storage; therefore, it was shown that the addition of flours has potential as a natural stabilizer and as a source of dietary fiber in yogurts.
Efecto del uso de harina de zanahoria blanca (Arracacia xanthorrhiza) y mashua (Tropaeolum tuberosum) en la producción de yogur descremado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Tipán Toapanta, Edison Javier; Álvarez Calvache, Fernando Cayetano
This research aimed to evaluate the effect of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flour on the quality properties of skimmed yogurt. Skimmed yogurt was made with a fat content in milk of 1 percent and with the addition of 0.9 grams of white carrot flour and mashua per 100 ml of milk. The proximal analysis was evaluated in accordance with the AOAC guidelines. The physicochemical properties, rheological parameters (viscosity and consistency) and sensory quality were evaluated during 20 days of storage at 4 degrees Celsius. The use of white carrot flour and mashua to enrich the skimmed yogurt improved the acidification process, decreasing the incubation time from 7 to 5 hours. The average pH of the samples decreased from 4.6 to 3.9 after 20 days of storage. There were no significant differences in the color parameters in all the samples, since they remained constant during storage. The viscosity showed a non-Newtonian behavior of the pseudoplastic type described by the power law model. Sensory attributes such as color, smell, taste, viscosity and general acceptability were evaluated, where yogurt with 0.9 percent white carrot flour presented better overall acceptability. Overall, the results suggest that mashua and white carrot flour could be considered as useful ingredients to enrich low-fat yogurt.
Elaboración de galletas de sal utilizando harina de trigo (Triticum aestivum) nacional de la variedad INIAP – Cojitambo con suplementos parciales de harina de trigo importado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Aquino Ruiz, Elena Liceth; Álvarez Calvache, Fernando Cayetano
The imports of foreign wheat for the manufacture of farinaceous products represent an important expense that it salts of the country, paradoxically the national wheat production is used in formulations of balanced for animal feed, and the national wheat flour is Slack flour, for it is necessary to establish new technologies of prosecution directed to the human consumption. The main objective of the study was to elaborate salted cookies using flour of wheat (Triticum aestivum) national variety Iniap -Cojitambo with partial supplements of imported wheat flour, worked with a Factor completely randomized design, where the factor of studied was the percentage of imported wheat that flour is subbed to the mixture for the production of cookies. Statistically was worked whit a significance level of 5 percent, the treatment that present the best calcifications and physical-chemical conditions was T9 that contain 45percent of imported wheat flour and 55 percent of national wheat flour, with average percentages of hardness11,25 N, humidity 3,62 percent, sensory the cookies elaborated with T9 (45 percent IWF y 55 percent de NWF) were very crunchy (7,94), cookies were golden (2.83), of a characteristically cookie smell (4.07), a very nice savor(7,79) and that the consumer totally acceptation (8,8). In this study was determined the rheologic characteristics of the national wheat flour, the imported flour, the mixture of the best treatment T9 (45 percent IWF y 55 percent de NWF) and a commercial cookie flour “Santa Lucia”. We realize a bromatological analysis concluding that the salty cookies elaborated with the best treatment are appetizing complement of a diary alimentary ration that contribute an energetic value of 485,76 Kcal per 100g. The shelf life is 2.7 months in extreme conditions of temperature (30 percent) and humidity (70 percent RH). Finally, the cost of 30 g salty cookies packages in cellophane bags was 0,09 dollars and its yield of 97,03 percent.
Elaboración de mermelada de naranjilla (Solanum quitoense) con inclusión de camote morado (Ipomea batata) como agente espesante
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Guanoquiza Zambrano, Anabel Marianela; Álvarez Calvache, Fernando Cayetano
The purpose of this work was the preparation of naranjilla jam with the inclusion of purple sweet potato as a thickening agent, this tuber whose scientific name is Ipomoea batata has a large amount of vitamin A, proteins and minerals, which in a certain way would contribute to the improvement of quality of the elaborated marmalade. An experimental design A * B (3 × 2) was applied to the preparation of the marmalade, the factors being the percentage of sweet potato (a0: 9 percent, a1: 6 percent, a2: 3 percent) and percentage of naranjilla (b0: 40 percent, b1: 45 percent). The first study factor acted with two levels and the second with three levels for which the experiment required 6 treatments, each with two replicas. The physicochemical properties evaluated were pH, total soluble solids (TSS), texture, acidity in each treatment of the jams obtained. For the selection of the best treatment a sensory analysis was carried out by 15 people, the results were evaluated by means of an incomplete block design where sensory characteristics were evaluated: odor, color, taste, acceptability. Where the best treatment was a1b1, which corresponds to 45 percent of naranjilla and 6 percent of sweet potato. The estimated life time for this product is 6 months.
Elaboración de un plan de limpieza y sanitización para mejorar la calidad de productos pesqueros comercializados en el local PROMAR ubicado en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05) Córdova Guambo, Inés Virginia; Álvarez Calvache, Fernando Cayetano
The present research is aimed at improving the quality of fishery products that are sold in the Seafood Shopping CenterPROMAR, that establishment has no standardized procedures to maintain and improve the hygienic conditions of facilities, personnel, equipment and utensils, contributing cross-contamination with the products sold. Under this issue, and considering the power law and good living in the country, has been appropriate to develop a plan for cleaning and sanitizing, so the manual is designed to PROMAR. This work included the identification of the areas, equipments and utensils that the company. Also, it was classified the kind of dirt for being eliminated and according to this, they were suggested some cleaning and disinfectant products. Then, Standard Operational Procedures were redacted, along with control formats, verification formats and corrective actions formats, all part of the basic documents of the cleaning and disinfection handbook. Finally, the designed plan was unveiled to staff working in PROMAR, complementary were trained on proper food handling.
Elaboración de un turrón a base de miel de caña (Saccharum officinarum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Caicedo Salazar, Macarena; Álvarez Calvache, Fernando Cayetano
The nougat is one of the most consumed candies in Baños de Agua Santa City. It is important to look for alternatives that lower the cost and do not alter the sensory characteristics. The study factors that were evaluated are: % of cane honey (100, 75, 50) and % of sucrose (50, 25, 0). A significant difference was found for all the variables (SST, pH and humidity) because the cooking time, high moisture content and the presence of citric acid in the formulation influence in the final product. In the sensory analysis the a1b0 combination (75% honey-50% sucrose) was selected as the best treatment because this mixture reaches the maximum attributes in color (yellowish white), flavor (sweet), texture (semi-hard) and acceptability (very acceptable). This treatment presents similar characteristics to commercial ones. The useful life that reached the best treatment was 10 months at an average environmental temperature of 25 ± 1 ºC.