Carrera Ingeniería en Alimentos
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Item Aplicación de métodos de análisis no convencionales y no invasivos: Uso de lenguas electrónicas voltamétricas como método de detección de alteraciones en productos de la industria alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Montesdeoca Cabrera, Evelyn Abigail; Fuentes Pérez, Esteban MauricioThe large food production chains need satisfying the demands of consumers in terms of quality and safety, for this reason, the implementation of new technologies is required in the processes of productivity and quality control. For this reason, the development of unconventional and non-invasive technologies such as voltammetric electronic tongues are an attractive alternative, since they are an analytical sensory system that mimics the perception of human taste (flavor), capable of interacting with volatile compounds and analytes. dispersed in solution, for discrimination of samples of different type, origin, age and quality. The research was based on the methodology of bibliographic review, where keywords were defined for the search and collection of information, in addition, documents from the last 5 years were used with exceptions according to the degree of relevance in the study according to the objectives set. The results determined that voltammetric tongues allow the qualitative or quantitative analysis of food by means of multivariate tools and electrochemical techniques such as cyclic voltammetry or pulse voltammetry, and are mainly used in the discrimination of honey, milk, wine, coffee, oil, meat , fruit juices and water, helping to detect different adulterations such as the addition of syrups and oils or the presence of antibiotics, insecticides and acids (tartaric, tannic, acetic), which influence the quality of food. Sensors are an attractive and efficient alternative, because fast, accurate and reliable information is obtained.Item Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Escobar Auqui, Cinthya Carolina; Pérez Salinas, Ruth NarcisaCocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.Item Caracterización de los residuos de cacao generados con potencial valor, para su uso en la industria alimentaria, en el cantón Santo Domingo, provincia de Santo Domingo de los Tsáchilas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Torres Castro, Johanna Pamela; Pérez Salinas, Ruth NarcisaCocoa is a natural resource with a high demand worldwide, which in turn has generated a high production of agroindustrial waste, only in the year 2022, more than 5,226 metric tons of cocoa were processed globally for consumption. The general objective of this research was to characterize the cocoa residues generated with potential value for use in the food industry through the use of biotechnological tools. The importance and timeliness of the study was based on the use of the residues generated when processing cocoa, as well as the results of the bromatological analysis and the common use that people give to these residues. The methodology was of a qualitative-quantitative approach and descriptive, using as data a survey applied to a stratified sample of 274 people in the industry, as well as a documentary review and the analysis of the bromatological composition of cocoa waste. Under the research line of agri-food production and environment. It was concluded that the husk is a potential antioxidant due to its high content of polyphenols, which, together with the husk, are an important source of fiber, and the mucilage of sugars; the residues are also used as fertilizers for the field and converted into flour for animal feed. Biotechnology also offers alternatives such as solid and surface fermentation where residues can be used as substrates for microorganisms in the production of biocomposites and edible fungi.Item Determinación experimental de isotermas de sorción de humedad de la tuna blanca (Napolea coccinellifera L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Castro Núñez, Eduardo Israel; Sosa Cárdenas, Julio CésarIn the food industry, the determination of adsorption isotherms is the most appropriate way to study the influence that water has on food; white prickly pear (Napolea coccinellifera L.) is a product that is little exploited in Ecuador, being the drying process its best alternative. The present work was carried out in order to establish the ideal conditions for the drying process, by means of the construction of adsorption isotherms at different temperatures. Therefore, the water activity was correlated with the equilibrium humidity, obtained by the gravimetric method of saturated salt solutions at different relative humidities, which were exposed to constant temperatures of 25, 30 and 40 degrees Celsius. Experimental data showed that the equilibrium humidity was directly proportional to the water activity, and inversely proportional to the temperature increase. Parameters obtained based on the mathematical models: GAB, BET, Oswin and Halsey, were determined to evaluate the best fit of data; of which, Oswin and Halsey presented better coefficients of determination higher than 92 and 93 per cent. The heat of adsorption decreased from 31.515 to -1.668 𝑘𝐽 per 𝑚𝑜𝑙, as the equilibrium moisture content increased. While, the activation energy presented a value in the monolayer of 33.164 𝑘𝐽 per 𝑚𝑜𝑙 from 25 to 40 degrees Celsius, thus, demonstrating that both had temperature dependence and strong interaction of water with the feed surface.Item Elaboración de fideo entrefino a partir de la mezcla de harina y sémola de trigo en Industrias Catedral S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Yaguache Cárdenas, Michelle Astrid; Paredes Escobar, Mayra LilianaThe present investigation proposes as an intervention practice the elaboration of entrefino noodles from the mixture of flour and wheat semolina in Industrias Catedral S.A. Nine treatments were carried out with 3 previously established factors 10, 30 and 50 percent semolina concentration, with drying conditions at 45, 55 and 70 degrees Celsius and 30, 55 and 60 percent relative humidity during drying. Of the nine treatments carried out, treatments T2, T3, T6, T7, T8 and T9 fractured, indicating the loss of stability during storage. The T5 treatment presented a firmness of 175.54 grams of force whose value is high, being a disadvantage since being so firm carries a risk of fracture during transport. Treatments T1 and T4 were viable and obtained force values of 112.83 force grams and 138.28 force grams, respectively, which were subjected to sensory analysis. Having two viable treatments, the panel of tasters favored the T4 treatment which consists of 70 percent flour and 30 percent semolina and with a drying process at a temperature of 55 degrees Celsius and 60 percent humidity. relative. The T4 treatment complies with the physical chemical requirements requested in INEN 1375 with a humidity of 7.86 percent, ashes of 0.21 percent, protein of 13.6 percent (Nx5.7) and acidity of 0.14 percent of sulfuric acid.Item Evaluación del potencial antioxidante del extracto de Margyricarpus pinnatus (Lam.) Kuntze microencapsulado mediante secado por aspersión y su uso en la formulación de una bebida instantánea(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Pacheco Narváez, Leslie Johanna; Vargas López, José HomeroFood is less and less varied and depends mostly on industrialized products displacing wild species, which are only consumed locally and compared to widely cultivated species do not record scientific or technological information. Margyricarpus pinnatus (Lam.) Kuntze (Nigua), a species of the Rosaceae family, has nutritional potential due to its edible fruits, which are not being used and its trade is incipient. The purpose of this research is to evaluate the extract of M. pinnatus microencapsulated by spray drying and its use in the formulation of an instant beverage. The fruits were collected in Quero, Tungurahua, their chemical physical properties were presented, and with 70 percent ethanol, the extraction and microencapsulation of bioactive compounds was carried out after a test with ethanol at different concentrations. Polyphenols were evaluated by Folin-Cioacalteau, and antioxidant activity by in vitro method (DPPH). The extract of M. pinnatus microencapsulated with maltodextrin (20:80), achieved an efficiency of 88.97 percent, obtaining 235.28 mg EAG, and 390.87 micromol Trolox per 100g, this last value corresponds to a 78.11 percent inhibition of the DPPH radical. In the reconstituted powdered instant drink, the IR spectrum shows a characteristic peak of polyphenols. In addition, it meets the physicochemical and microbiological requirements, and its acceptability is 68.33 percent through applied sensory analysis. From this research it is inferred that the fruits of M. pinnatus have potential as an important source of antioxidants, which places it as a new alternative for the food industry.Item Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Molina Cordonez, Bryan Alexander; Morales Acosta, Dayana CristinaThe present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.Item Análisis de las metodologías más utilizadas para la determinación de la vida útil de alimentos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Díaz Quinaluisa, Daniela Aracelly; Acurio Arcos, Liliana PatriciaShelf-life analysis of food is of great interest to both the manufacturer and the consumer; the manufacturer needs to estimate the shelf-life of his product quickly and easily. Meanwhile, the consumer needs to know the expiration or use-by date on the product and that the product does not present physicochemical, microbiological and/or sensory changes that affect his health. The objective of this study was to analyze the most used methodologies for determining the shelf life of foods. Information was collected from a variety of foods considering the main indicators of deterioration and the kinetic parameters applied in each investigation; it was found that the main indicator of deterioration in most of the foods that provide oil and, or fat is the peroxide value in chemical analysis, while in sensory analysis it is the hardness and texture. Most studies have focused on subjecting products to stress, the most widely used being temperature, together with the Arrhenius equation, which allows relating the constant rate of a chemical reaction as a function of temperature, determining the shelf life in a short time, without the need to use so much laboratory material. The accelerated shelf-life testing method is the most used by researchers to predict the shelf life of food in a short time, unlike the direct method that provides perfect results, but requires long time and therefore involves more expenses.Item Aprovechamiento de la uvilla (Physalis peruviana L.), para la elaboración de jarabe de repostería y su caracterización(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Naula Pérez, Daysi Mishell; Vargas López, José HomeroThe purpose of the present work was to elaborate uvilla syrup (Physalis peruviana L.) sweetened with sucrose and honey, in which physicochemical and microbiological properties were analyzed in such a way that they met the limits established by the syrup standards to be able to use it in confectionery. The results in the physicochemical properties for the sucrose sample were higher in pH (3.74) and soluble solids (63.50), which allowed the syrup to get together with the pectin; for the proximal analyses, the value of moisture (43.91) and ashes (3.14) was higher in the syrup sweetened with honey due to the replacement of the amount of sucrose since not having a contribution of soluble solids contributes to the increase of humidity. In the microbiological results, both syrups presented the absence of mesophilic aerobics, molds/yeasts, and Coliforms, demonstrating that the hygienic conditions and handling of the raw material were controlled, obtaining a quality and innocuous product that is safe for consumption. In the sensory evaluation, the uvilla syrup that presented the greatest acceptance was the one sweetened with sucrose, being superior in appearance, color, and flavor, while the syrup sweetened with honey showed better consistency, the flavor in both formulations were similar and characteristic to that of the fruit. processed. Finally, the uvilla syrup with the highest acceptability was used in a dessert where several consumers rated the degree of satisfaction generated by the product, with 85 percent of the population liking it very much.Item Evaluación de la sostenibilidad socio ambiental del sector de panificación: comparación intersectorial entre conglomerados de las ciudades de Latacunga y Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Beltrán Herrera, Nataly Maribel; Peñafiel Ayala, Rodny DavidThe purpose of this research study is to evaluate the socio-environmental sustainability of the baking sector through an intersectoral comparison between conglomerates in the cities of Latacunga and Ambato. The proposed methodology covers environmental and social aspects immersed in the bread productive chain. For the evaluation of the sustainability indicators, the IASA evaluation framework and the LCA method were used. The evaluation instrument used was a structured survey with demographic, environmental and social variables. Information was collected from 52 bakeries belonging to the city of Latacunga and from 78 bakeries established in the city of Ambato. The results obtained were analyzed by means of an analysis of variance (ANOVA) and a multiple linear regression analysis. The bakeries in the city of Latacunga have a better environmental performance, unlike the bakeries in the city of Ambato, which have a better social performance. Diesel and industrial gas are the fossil fuels that greatly affect the environmental performance of bakeries in both cities. Family labor was predominant in the bakeries, causing little generation of employment, therefore, affecting their performance. Based on the results found, it can be deduced that the bakeries that show the best environmental and social performance are the ones that present the greatest sustainability in the sector.