Carrera Ingeniería Bioquímica

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    Cuantificación de la relación entre ácidos grasos saturados e insaturados en salchichas de consumo masivo mediante el empleo de un método analítico, como aporte a la información nutricional en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-10) Pincay Albán, Rosa Amelia; Pérez Aldas, Lánder Vinicio
    Sausage consumption in Ecuador increases every year, as does childhood obesity and cardiovascular diseases that have been estimated as the leading cause of death in the country. This study aimed to determine the lipid profile and the ratio of saturated fatty acids (AGS) and unsaturated (AGI) sausages produced in the province of Tungurahua, being among the fatty acids with the highest percentage of palmitic acid (23,216 more less 2,558), stearic acid (12,093 more less 4,000), elaidic acid (40,849 more less 3,643) and linolelaidic acid (14,684 more less 3,647) determined by gas chromatography coupled to mass spectrophotometry and an AGS for AGI ratio (5,917 more less 1,685). A proximal analysis of: humidity (64,451 percent more less 3,677), ashes (3,108 percent more less the 0,543 percent), protein (11,718 percent more less the 2,059 percent) and total fat (17,988 percent more less the 7,466 percent) was performed. Among the physical-chemical parameters evaluated are: water activity (0.978 more less 0.006), lactic acid (0.429 percent more less the 0111 percent) and pH (6.757 more less 0.331). For the quality analysis were determined: chlorides (2.352 percent more less the 0.507percent), nitrites (0.151ppm percent 0.151), presence of starch and color (50,422 more less 2,470 L *; 20,114 more less 4,351 a *; 16,893 more less 2,421 b *).
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    Determinación de parámetros fisicoquímicos y la relación de ácidos grasos saturados e insaturados en helados artesanales de consumo masivo elaborados en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-09) López Auqui, María Soledad; Pérez Aldas, Lander Vinicio
    In recent years, the consumption of ice cream has increased notably and, being a dairy derivative, it has a nutritional content rich in: proteins, vitamins, fiber, carbohydrates and lipids, the latter being of great importance in terms of providing energy to the body. It should be noted that an excess intake of lipids is detrimental to health as it could cause cardiovascular diseases; For this reason the present investigation aims to determine the ratio of saturated and unsaturated fatty acids and the physicochemical parameters in artisan ice creams made in different cantons of the province of Tungurahua. The fatty acid analysis was carried out by gas chromatography coupled to mass spectrophotometry, finding the fatty acids with the highest percentage: cis9octadecanoic acid, linoleic acid, hexadecanoic acid, and stearic acid; in addition to the ratio of saturated and unsaturated fatty acids. In the analysis of physicochemical parameters, the values of water activity, total acidity, pH, density were determined. In the proximal analysis, moisture, ash, protein, and fat were evaluated. For the ice cream quality analysis, organoleptic properties such as color, viscosity and sugar were determined.
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    Determinación del perfil lipídico en yogurt de consumo masivo mediante el desarrollo e implementación de un método analítico, como aporte a la información nutricional en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-09) Córdova Culqui, Mercedes Elizabeth; Pérez Aldas, Lander Vinicio
    Dairy products, especially yogurt, have been categorized as an essential food product for the Ecuadorian’s daily diet. This fermented milk drink contains essential nutrients for the human body, including proteins, minerals (calcium and sodium), fat, carbohydrates, fiber, and vitamins, which together generate energy and vitality to the consumer. However, some studies have shown that excess saturated fatty acids can lead to cardiovascular disease. The main objective of this research was to determine the relationship between saturated and unsaturated fatty acids present in yogurt made in the province of Tungurahua, guaranteeing the consumption of the product. The determination of the lipid profile of yogurt was performed by gas chromatography coupled to mass spectrophotometry, being the concentration of the main fatty acids being myristic acid (10,848), palmitic acid (37,034), oleic acid (10,721) and stearic acid (25,190), highlighting that in some samples of yogurt there was the presence of conjugated linoleic acid with an average value of 0,265 percent. Finally and as complementary information, a proximal analysis was determined whose parameters were moisture (73,379 to 93,969 percent), ash (0,312 to 0,843 percent), fat (0,152 to 5.813 percent), protein (1,240 to 3,381), calcium (60,509 to 212,341miligrams per liter) and sodium (45,372 to 124,711 miligrams per liter).