Carrera Ingeniería en Alimentos
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Item 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 CayetanoThe 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.Item Análisis de aplicación de un sello de denominación de origen protegida en la mandarina (Citrus reticulada) del sector Puñapi del cantón Patate provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Núñez Guatumillo, Henry Fabián; Franco Crespo, Cristian DavidItem Diseño del proceso de deshidratación osmótica para cidrayota (Sechiumedule) de la variedad virens levis(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Casillas Paste, Mayra Ximena; Sosa Cárdenas, Julio CésarThe objective of this project was to study the osmotic dehydration process in cidrayota (Sechium edule) as a technological alternative, for which a factorial design A x B x C is analyzed, these variables related to the osmotic solution were: sucrose concentration (35, 45 and 55 Brix degrees), calcium chloride content (5, 10 and 15 percent) and immersion time (4 and 6 hours). The experimental responses obtained during the osmotic dehydration process consisted of determining the weight loss, moisture loss and solids gain, values that allowed establishing the effective diffusivity for water and solids, as well as the mass transfer coefficient for lost water in the development of dehydration. The results achieved and based on the statistical analysis of the experimental responses previously mentioned in cidrayota osmodehydrate, as the best treatment at T14, contained 5 percent CaCl2, 55 percent sucrose dehydrating solution, and 6 hours of immersion time. Once the osmotic dehydration process was finished, drying was applied, and the treatment was improved, where it was performed; proximal and texture analysis, after this a PFD diagram of an industrial level plant with a production of 50 kg per day of dried cidrayota was designed.Item Determinación de propiedades térmicas de zanahoria blanca (Arracacia xanthorrhiza), melloco amarillo (Ullucus tuberosus), papa china (Colacasia esculenta) y achira (Canna edulis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Cando Tituaña, Silvia Maribel; Acurio Arcos, Liliana PatriciaToday, the large number of available foods creates a great demand for knowledge of thermal properties. These properties are important in any process of the food industry because they are related with costs, optimization and product quality. In this sense, the objective of the present study was to determine the thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Andean tubers (yellow melloco, white carrot, chinese potato and achira), both in whole tuber and in extract. The thermal properties were studied as a function of temperature. The specific heat was evaluated at 4 and 12 Celsius degrees, while the thermal diffusivity was monitored at 50 and 70 Celsius degrees. The specific heat was determined by the method of the mixtures and by differential scanning calorimetry, the thermal conductivity by the method of the probe and the thermal diffusivity by the method of the cylindrical object. As for the results, higher values of specific heat were observed in yellow melloco and achira keeping relation with the nutritional composition. While in thermal conductivity and thermal diffusivity higher values were found in yellow melloco and lower values in achira. On the other hand, the thermal properties exhibited higher values when the extracts were evaluated, due to the reduction of air spaces, density and small resistance to heat transfer in this type of food matrices. On the other hand, chinese potato has the highest gelatinization temperature, being the most resistant to high temperatures.Item Producción de la enzima recombinante Cel6D de Paenibacillus barcinonensis para la degradación de residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Peñafiel Cargua, Angélica Shimabel; Terán Mera, David AndrésThe present research study aims to obtain the cellulase enzyme from the expression of Paenibacillus Barcinonensis Cel6D protein in E. coli BL21 (DE3) and BL21 (TFH2) bacteria, and analyze whether the cellulase enzyme has the ability to degrade waste agroindustrial through the apparent specific activity (U per mg protein). For greater accessibility of the enzyme to cellulose, the residues were subjected to mechanical pretreatment, and particle size reduction to increase the surface area and reduce the degree of crystallinity. The specific apparent activity measured through the quantification of reducing sugars after enzymatic hydrolysis at a temperature of 25 Celsius degrees at incubation times of 30, 120 and 240 min; the cellulase showed activity on the PASC, cane bagasse, cocoa husk, corn stubble with a value of 0.0001; 0.0028; 0.0016 and 0.0011 (U per mg protein). But no enzymatic activity was observed when the substrate was rice bran. Moreover, the identification of products of the enzymatic hydrolysis of agroindustrial waste was tested, showing that the celobiohidrolase Cel6D is capable of hydrolyze the cacao shell, cane bagasse and corn stubble producing cellobiose and occasionally glucose.Item Producción de biofilms a partir de diferentes matrices biodegradables y evaluación de su actividad antibacteriana(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Guaypatín Sánchez, Edisson Fabricio; Cerda Mejía, Liliana AlexandraBiodegradable polymers have few viscoelastic, rupture, barrier and antibacterial properties affecting their use in industry. The objective of this research is to produce films with different biodegradable matrices, to improve their properties and evaluate their antibacterial effect by impregnating metal nanoparticles. It was determined that films produced by Komagataeibacter xylinus with a volume of culture medium of 50 ml produced thick films, as in films obtained from filmogenic mixtures with the increase to 20 ml of the final mixture. Stress tests such as axial force and tension related to the strength of materials were performed when axial force is applied in opposite directions; obtaining 21-24 N of axial force and 1.9-3.8 por ciento of tension for the commercial grade glucose per carrageenan mixture being the most representative test. The antibacterial evaluation showed that only films impregnated with silver have an antibacterial effect against E. coli and S.aureus; giving inhibition halos of 1.2 - 1.4 cm in diameter for CB films and 1.3 - 2.5 cm in diameter for films of filmogenic solutions evaluated in E.coli. On the other hand, values between 1.33 - 2.01 cm in diameter were obtained for CB films and 1.09 - 1.29 cm in diameter for films of filmogenic solutions evaluated in S. aureus.Item 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 CayetanoThe 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.Item 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 CayetanoCurrently, 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.Item Estudio de las propiedades funcionales de la cáscara, pulpa y semilla del capulí (Rosaceae: Prunus sorotina) en estado fresco y congelado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Chalán Analuisa, Liliana Consuelo; Terán Mera, David AndrésThe present thesis aimed to study the bioactive components of the peal, pulp and seed of the capulí fruit (Prunus serotina). An analysis of fruits collected at different harvest times was performed and their status in fresh and frozen fruits was evaluated. The content of monomeric anthocyanins in fresh fruit peals was 402.39 mg per gram more less 6.11 while frozen fruit presented an average of 245.00 mg per gram more less 6.112. The physical chemical analysis of the pulp showed an average value of soluble solids of 20.8 Brix degrees, 8.84 pH, acidity 0.643 percent of malic acid and 0.7690 percent of ashes, also a high content of reducing sugars 16.02 mg per ml of glucose more less 0.45, which demostrated no statistical differences (P less than 0.05) between the fresh and frozen fruit. In the seed, fatty acids were analyzed, which resulted in a content of Palmite acid 4.56 percent and Stearic acid 3.30 percent, Oleic 33.05 percent, Linoleic 35.57 percent, conjugated trienic acids ɑ-Eleostearic 23.91 percent and ß-Eleostearic 3.62 percent. The antimicrobial effect of anthocyanins in the capuli peal was evaluated using plaque experiments and the 3M™ molecular detection system. In plaque detection, antimicrobial activity could not be observed in gram (+) and gram (-) bacteria such as: Listeria monocytogenes, Staphylococcus aureus, Pseudomona aeruginosa and Escherichia coli. When using the 3M™ system it was observed a reduction in the presence of Listeria monocytogenes (G +) while the absence Escherichia coli 01527 was evidenced.Item Efecto de la adición de pulpa de morete (Mauritia flexuosa L.f.) en las propiedades fisicoquímicas y sensoriales del dulce de guayaba (Psidium guajava L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Samaniego Tuza, Kelly Elizabeth; Ramos Moya, Milton RubénThe candy industry seeks to combine or add new ingredients that provide greater nutritional or organoleptic quality to its products. Guava candy is a handmade snack and popular consumption nationally and internationally. The objective of this study was to evaluate the effect of the addition of the pulp of morete, rich in fatty acids, in the physicochemical and sensory properties of the guava candy. Physicochemical analyzes of guava and bruise pulps and their corresponding treatments were determined. Guava pulp had a humidity of 83.76 percent, pH 4.28, titratable acidity 0.66 percent and Brix degrees 11.41; while the one with morete showed humidity 56.23 percent, pH 3.53, titratable acidity 0.77 percent and Brix degrees 11.74. The best treatment was T3 (90 percent guava and 10 percent bruise) with humidity 19.40 percent, pH 3.61, titratable acidity 0.75 percent and Brix degrees 72.00, whose values are within the parameters physicochemicals established by Colombian regulations; and with a score of 4.37 of acceptability categorized as "I like it and I like it a lot". The fat content of the best treatment was increased from 0.21% (without substitution) to 1.49 percent (10 percent morete), with the following fatty acid profile: saturated fatty acids 27.49 percent, monounsaturated fatty acids 67 , 33 percent and 5.18 percent polyunsaturated, highlighting oleic acid with 63.27 percent. These results allowed us to conclude that the addition of the pulp of bruise improved the nutritional and sensory quality of the sandwich.