Tecnología de Alimentos
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Item Efecto de la inclusión de microencapsulados de tomillo en la elaboración de queso fresco(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-05) Bonifaz Nieto, Josué David; López Hernández, Orestes DaríoThe antimicrobial properties of essential oils, especially thyme for its thymol content, has allowed its use as an antimicrobial. The thyme essential oil was microencapsulated by spray drying, using maltodextrin and gum arabic as polymer wall materials, its effect on the physicochemical, microbiological, organoleptic and sensory properties of fresh cheese was evaluated. The cheese was compared with inclusion of microencapsulated in a concentration of 0.5 percent compared to a control cheese (without inclusion of microencapsulated). The microencapsulation contained 20 percent (w over w) of thyme essential oil load, a microencapsulation efficiency of 90 percent was achieved. The main compounds identified in the essential oil of free thyme and in the oil extracted from the microencapsules were thymol, carvacrol, linalool, p-cymene and terpineol, which were quantified by gas chromatography. The count of aerobic-mesophilic microorganisms, molds and yeasts, Staphylococcus aureus and Escherichia coli in the cheese including the thyme essential oil microcapsules was lower than in the cheese without inclusion of the microencapsulation. The microencapsulated oil allowed a reduction of the microbial count after 17 days of storage of the control cheese with respect to which the microencapsulation of 5.05 CFU per gram to 3.90 CFU per gram was included for the aerobic-mesophilic count of 8. 38 CFU per gram to 7.57 CFU per gram for the mold and yeast count, from 6.25 CFU per gram to 5.00 CFU per gram for the S. aureus count, from 8.18 CFU per gram to 7.51 CFU per gram for the E. coli count, which extended the shelf life of the product. The study confirmed the antimicrobial effect of the microencapsulated thyme essential oil and the maintenance of the micro-encapsulated antimicrobial activity during the storage time without modifying the physicochemical, organoleptic and sensory properties of the fresh cheese.Item Aplicación de un recubrimiento activo de harina de banano y aceite esencial de jengibre en queso fresco(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-07) Rojas Vallejo, María Fernanda; Arancibia Soria, Mirari YosuneThe objective of the present investigation was to apply an active coating of banana flour and ginger essential oil in fresh cheese. Initially three samples of fresh cheese Q, QR and QRA were prepared. The samples studied were subjected to a texture profile analysis, obtaining a greater hardness and chewiness in the QRA sample. The microbial quality was determined in the samples, reporting a notable decrease of molds and yeasts, aerobic-mesophilic and absence of Enterobacteria, Staphiloccocus aureus and Escherichia coli when incorporating the active coating of banana flour with ginger essential oil on the surface of the cheese cool. A sensory analysis was performed where there was less acceptance of the QRA sample compared to the Q and QR samples, due to the fact that a very intense flavor characteristic of ginger was detected. A humidity content between 54 percent and 55 percent was evidenced, these results are within the acceptable parameters established by the INEN 1528 Standard, the percentage of fat was 16 percent, value declared by the CODEX STAN 283 as semi-skimmed or semi-skimmed . An increase in the protein levels of the QRA sample was evidenced, this could be the result of using the banana for the preparation of the coatings, since this fruit has in its composition tryptophan and lectin.