Carrera Ingeniería en Alimentos
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808
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Item 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 CayetanoThe 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.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 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 CayetanoFrom 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.Item 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 CayetanoThe 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.Item Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) para la empresa Dulcifresa del cantón Cevallos, Tungurahua, con proyección económica para implementación(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Altamirano Cuji, Verónica Cristina; Baquero Icaza, Paulo SantiagoA manual for Good Manufacturing Practices (GMP) was designed for the jams production line al Dulcifresa Company, Cevallos, according to Resolution 002-2016 of the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA, by its Spanish acronym) on its Substituting Technical Standard for Good Manufacturing Practices for Processed Foods. The initial state of the Company was assessed through a checklist of compliances and non-compliances of the GMP requirements that it involves: installations; equipment; raw material and supplies; production operations; labelling, canning and packaging; storage and quality control. The flaws detected within the company allowed the elaboration of a corrective actions plan with procedures and programs of GMP requirements based on the application of the Standardized Operating Procedures of Sanitation (SOPS) and the Standardized Operational Procedures (SOP) to elaborate the Manual. Once the improvements in the studied areas were applied, they were evaluated again with the same checklist, obtaining a mark of general compliance from the company of 84.72 percent, due to the correct use of the procedures described in the Manual and due to the training provided to the staff that works in the processing plant as well as to the Legal Representative and Factory Technician of Dulcifresa.Item Desarrollo del plan de los programas pre-requisitos de Buenas Prácticas de Manufactura para la empresa Grupo Quigualac productos del páramo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-05) Albuja Escobar, Carlos Andrés; Pérez Zabala, Deisy LilianaThe Grupo Quigualac Productos del Páramo Aims to obtain accreditation in Good Manufacturing Practices, which is why it started with the process to obtain this accreditation through the design and preparation of the programs of Good Manufacturing Practices. The initial condition of the company in terms of compliance with the BPM requirements required by “Agencia Nacional de Regulación y Control Sanitario (ARCSA)” was 36.4 percent. A Pareto Diagram was carried out in which it was identified that 20 percent of the causes that generated 80 percent of the nonconformities were found in the chapters of Facilities, Hygienic Personal Manufacturing Requirements, Production Operations, Control and Assurance Quality. The nonconformities were identified and feasible corrective actions and cost of execution were considered. Once the documentation of BPM prerequisite programs was implemented, it was evident that the percentage of conformities was set at a rate of 27.5 percent.