Unidad de Posgrados

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Subject: search.filters.subject.RESIDUOS AGROINDUSTRIALES

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    Extracción y microencapsulación de licopeno extraído a partir de residuos de tomate de árbol (Solanum betaceum) y su formulación en cápsulas duras
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05) Pazmiño Miranda, Nelly del Pilar; López Hernández, Orestes Darío
    Microencapsulated lycopene was obtained industrially, which was extracted from tree tomato residues, the extraction was carried out in 96 percent ethanol, at 55 degrees Celsius for 60 minutes. Subsequently the spray drying method was used to prepare the microencapsulation by mixing gum arabic and maltodextrin. As a result, were obtaining, a concentration of lycopene for each kilogram of plant material of 43.78 mg for batch 1; 45.20 mg for batch 2 and 43.22 mg for batch 3. Regarding the microencapsulation efficiency, respectively for each lot, 93.61, 90.44 and 96.78 percent, were reached. In addition, of microencapsulated lycopene, a formulation design was carried out in hard gelatin capsules format zero, finding better results with 8 mg of aerosil, 20 mg of sodium starch glycolate, 22 mg of microcrystalline cellulose and 350 mg of microencapsulated for an average weight, per capsule, of 412.92 mg and a disintegration time of 9.09 minutes.
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    El tratamiento de desechos sólidos de derivados del cacao y la productividad en la planta de chocolates Más Choco
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2014) López Castro, Verónica Cristina; Mariño Abarca, Ximena Alexandra
    The purpose of this research was to take advantage of the cocoa husk generated in the process of making the bitter tablet of chocolate into the microenterprise Más Choco in order to produce a new type of chocolate that contains as filling this remnant. Starting from More Choco bonbon, named this way by the same microenterprise ́s brand, to which the cocoa husk was added in order to obtain a functional product that provides fiber. The applied technology is the same as that used in the microenterprise More Choco. Each process was adapted to fit the need of obtaining a high-quality product which meets the INEN 621 standard. For the development of the draft proposal there were performed twelve formulations and a statistical block design was applied for sensorial analysis. The sensory attributes studied were: color, odor flavor, texture and acceptability. By the sensory analysis it was established as better treatments; a1b0 (80 % liquid chocolate +20% cocoa husk) in dark chocolate; a1b1 (80 % liquid chocolate +20 % cocoa husk) in white chocolate. Once selected the best treatments, samples were sent to LACONAL laboratory of the “Faculty of Science and Food Engineering and shelf life and microbiological analysis in the LASA Laboratory in Quito. Here it was possible to determine that black chocolate registers: 1.63 % Ash, 4.52 % Protein, Moisture 2.12 %, 32.3 % fat, and 7.98 % total dietary fiber. For white chocolate: 1.93 % Ash, Protein 5.12 %,3.37% moisture, 32 % fat, and 7.98 % total dietary fiber. The shelf life for better treatments determined by Lasa Laboratories Quito for both, black and white bonbon chocolate six months, when samples are kept in the original container foil. Regarding microbiological analysis for both best treatments, is found that; a1b1 and a1b0 reported 3.2 x103 ufc /g, for total coliforms <10 ufc / g, fungus and yeast < 10 ufc/ g, it registers a Salmonella’s completely absence. These values are found within 621 INEN regulations. The economic analysis of this new product established that each 50g box, will cost 2USD resulting each chocolate at 0.40 USD. This is reflected in the selling price reduction of chocolate More Choco which nowadays costs 0.65USD. Thereby, using cocoa husk, can also improve the microenterprises’ productivity.