Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

2021 - 202511

Settings

Start date: 2021Subject: search.filters.subject.AMARANTO

Search Results

Now showing 1 - 10 of 11
  • No Thumbnail Available
    Item
    Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Maluzin Brito, Jenifer Germania; Paredes Escobar, Mayra Liliana
    In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.
  • No Thumbnail Available
    Item
    Desarrollo de una premezcla pastelera con bajo contenido de gluten a base de almendra (Prunus dulcis), nuez (Juglans regia) y amaranto (Amaranthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Avila Armijos, Adrián Josué; Paredes Escobar, Mayra Liliana
    The interest in the consumption of healthy, safe, and nutritious foods adapted to consumer needs has driven the development of products with low gluten content. This study contributes to the field of health, innovation, and food safety by developing a product that diversifies the use of underutilized Andean crops. As part of the research, a low-gluten confectionery premix based on almond (Prunus dulcis), nut (Juglans regia) and amaranth (Amaranthus) was developed, allowing people with low tolerance to gluten to enjoy a varied diet without compromising their health. A completely randomized experimental design (CRD) was used to evaluate the effect of amaranth flour on the volume and texture of muffins. Sensory tests were conducted to determine the acceptability of the color, odor, texture, and flavor. In addition, physicochemical and rheological analyses were performed to determine the proximal composition of the product and gluten content. The results indicated that the incorporation of the cake premix improved the nutritional profile of the muffins, increasing the protein content to 14.20 and fat to 17.60 percent. However, this increase negatively affected the volume of the muffins compared to the control sample. Consequently, this research work lays the foundation for further research and applications in the food industry.
  • No Thumbnail Available
    Item
    Elaboración de una barra energética a base de quinua (Chenopodium quinoa), amaranto (Amaranthus caudatus L), chocho (Lupinus mutabilis sweet) y avena (Avena sativa) endulzado con jarabe de jícama (Smallanthus sonchifolius) para deportistas de alto rendimiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Espinoza Vayas, Patricia Pamela; Paredes Escobar, Mayra Liliana
    The health of the Ecuadorian population is compromised by the excessive consumption of fast food and unhealthy snacks, resulting from the adoption of unbalanced diets and poor dietary quality. High-performance athletes, when engaging in these behaviors, do not obtain quality nutrients and good digestibility necessary for their training, therefore, Andean products represent an excellent alternative for the elaboration of energy bars due to their high nutritional value. Chocho, quinoa, amaranth, oats and jicama were the selected raw materials. Three energy bars were formulated by adjusting the macronutrients of each raw material to the requirements of high-performance athletes, by balancing equations using the Gauss-Jordan method. After sensory evaluation, the formulation with the highest acceptability was subjected to texture, proximate composition and amino acid profile analysis. Formulation I, sensory outstanding, showed values of 45.10 newtons for both hardness and fracturability, 5.36 millijoules for elasticity and 0.55 millijoules for adhesiveness indicating good support and structure for the bar. In addition, it met the nutritional requirements for athletes, with percentages of 58.53, 10.18 and 15.89 for carbohydrates, lipids and proteins, respectively. Its caloric content of 389.42 in kilocalories covers approximately 12 percent of the recommended daily calories for athletes. The amino acids identified were 17, with glutamate being the most abundant with 61.42 milligrams of amino acid per gram of protein. Essential amino acids totaled 89.55 grams of amino acid per gram of protein, surpassing other formulations based on andean crops.
  • No Thumbnail Available
    Item
    Estudio de la capacidad antioxidante de panqueques elaborados a base de harina de chontaduro, amaranto y trigo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Vivanco Barrera, Dennys Janeth; Vilcacundo Chamorro, Rubén Darío
    Chontaduro, a fruit native to tropical areas of Latin America, is of great interest for its nutritional composition, as it has a significant contribution to carbohydrates and lipids, as well as beta carotene, which has antioxidant properties that are related to the prevention of degenerative and cardiovascular diseases. However, the chontaduro in Ecuador is undervalued and little used, both production and consumption is directed to certain localities, several investigations have shown that chontaduro flour has a wide application in the production of bakery products. In this research, chontaduro flour was made from the pulp and peel of the fruit, the freeze-drying and milling process was used to obtain it, the flour was used in the formulation of pancakes together with other ingredients, and the best pancake formulation was determined by means of a sensory evaluation. Finally, the antioxidant capacity of the flour and pancake with the best acceptability was measured using the ABTS method, the results were 56.61 and 99.81 micro mol of trolox equivalent per gram of sample for chontaduro flour and pancake with the best acceptability, respectively. Therefore, chontaduro flour, due to its content of bioactive compounds, could be considered as an ingredient in the development of new food products with functional characteristics.
  • No Thumbnail Available
    Item
    Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Paredes Pérez, Adriana Maritza; Paredes Escobar, Mayra Liliana
    Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
  • No Thumbnail Available
    Item
    Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Casa Oñate, Dania Esthefania; Paredes Escobar, Mayra Liliana
    The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.
  • No Thumbnail Available
    Item
    Elaboración de un proyecto de factibilidad para la instalación de una microempresa artesanal de trufas de chocolate veganas enriquecidas con amaranto, quinua y semillas de sambo en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Carrillo Alquinga, Patricia Belen; Ortiz Escobar, Jacqueline de las Mercedes
    Vegan chocolate truffles enriched with quinoa, amaranth and sambo seeds is a nutritious, gluten-free and innovative product that delights the consumer's palate. Therefore, the present project was developed in order to know the feasibility of installing a microenterprise producing this type of truffles in the city of Ambato, for which the market, corporate, technical and financial analysis was carried out. In the market study, the general and specific environment of the chocolate derivatives sector was analyzed, as well as the purchase intention, current consumption trends and preference of the target public. In the corporate study, the organizational structure was established for the proper functioning of the artisan microenterprise Chocolatería Carrillo and its mission, vision, values and policies were also determined. On the other hand, in the technical study, the place where the plant will be installed, which is in La Merced parish, was selected due to the benefits it brings to the microenterprise, in addition, the daily production capacity was established, which ensures the profitability of the business, the engineering project, label and plant design. Finally, through the financial study, the profitability and economic viability of the microenterprise was defined in a period of 5 years through the use of financial indicators such as the internal rate of return (IRR), equilibrium point (PE), recovery period of investment (PRI), net present value (VAN) and return on investment (ROI).
  • No Thumbnail Available
    Item
    Evaluación de la digestibilidad in vitro de un suplemento alimenticio dirigido a adolescentes entre 12 a 18 años, a partir de harinas precocidas de pseudocereales andinos: quinua (Chenopodium quinoa Willd.) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01) Carrera Borja, Washington Xavier; Paredes Escobar, Mayra Liliana
    An efficacious mixture made from ancestral seeds: quinoa, amaranth, sacha inchi and chia has optimal protein and lipid profile. In addition, it was demonstrated through the analyzes in the RVA the obtaining of a homogeneous matrix with water retention capacity, gel resistance and film formation, which incorporates polyunsaturated fatty acids and precooked flours. By hydrolysis the protein in the supplement, a protein concentrate yield of 72 percent was obtained at a pH of 4.0. In addition, by means of the electrophoresis technique an immunoprotein band with a molecular weight of 30 KDa was identified, highlighting the globulin fraction 11S called chenopodin, known as an emerging allergen resistant to gastroduodenal digestion. Through the digestion process of the starch in the supplement, it was possible to verify the efficacy of the formulated matrix, obtaining 85.39 percent of starch slowly hydrolyzed to maltoses, reaching its maximum digestibility after one hour. When carrying out the characterization of the supplement, we can conclude that it does meet the nutritional requirements for adolescents according to the recommended daily intake recommended by the Food and Agriculture Organization of the United Nations. In addition, the incorporation of essential fatty acids in a microencapsulation to the pulverized precooked flours allows the matrix to be effective due to its bioaccessibility, absorption and subsequent transformation. The supplement obtained from ancestral seeds considered as golden grains has a protein profile suitable for adolescents and a balanced lipid profile. For its sensory acceptability, it was determined that the best treatment chosen for the panelists was the strawberry flavor sweetened with sucralose. The development of the research will strengthen food sovereignty, promoting the production of underdeveloped foods, contributing to the circular economy, reducing water consumption and promoting agricultural activity.
  • No Thumbnail Available
    Item
    Desarrollo de una barra energética a partir de cultivos andinos: quinoa (Chenopodium quinoa), avena (Avena Sativa) y amaranto (Amaranthus Caudatus L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Aponte Martínez, Edwin Marcelo; Franco Crespo, Christian David
    This project focuses on Andean crops and their influence on the formulation of an energy bar, considering within this group cereals such as Oats (Avena sativa) and the pseudocereals Quinoa (Chenopodium quinoa) and Amaranth (Amaranthus Caudatus L.). The Solver add-in for the Excel spreadsheet was used. Through an adjustment of values within the objective and restriction cells, they manage to give the desired value, finding an optimal value while minimizing costs. Once the formulation was defined, the product was elaborated. The physicochemical analyzes performed were presented in percentage: 5.02 moisture, 1.85 ash, 28.3 fat, 15.9 protein, 13.8 fiber, 35.13 carbohydrate and 458.82 kilocalories of energy. The same ones that met the established standards and norms, except for fat, which had a high value attributed mainly to butter and the presence of nuts within the formulation. The elaborated product presented a very low value of mesophilic aerobes, it is acceptable within the microbiological part, representing a good food safety. The texture analysis was performed in terms of hardness obtaining a value of 1757 grams. The sensory analysis was carried out to obtain a sensory profile and to know which of the parameters the consumer prefers. Through the calculation of the economic feasibility, a net value of 0.75 cents per 75 grams of bar was obtained, through the financial indicators, a viability was obtained since there are positive values.
  • No Thumbnail Available
    Item
    Estudio de factibilidad para la instalación de una microempresa procesadora de suplementos alimenticios a base de granos andinos en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Martínez Masapanta, Erika Jeakeline; Paredes Escobar, Mayra Liliana
    Food supplements are products that complement nutrition through the macro and micronutrients that it possesses. For this reason, this research work studied the feasibility for the creation of a microenterprise in the city of Ambato dedicated to the elaboration of food supplements from of Andean grains such as amaranth, chia, quinoa and sacha Inchi. For this reason, this research work analyzed the administrative part, studies: market, technical and financial. The administrative part established the business philosophy, as well as its organization. The market study identified the environment that the company faces, in addition to segmenting it, evidencing a surplus for the commercialization of food supplements. The technical study established the engineering of the project with the necessary equipment and supplies for the different economic and financial scenarios. A feasibility was determined for the company with a base production and a commercialization greater than 1000 units, analyzing its monthly and annual behavior and a five-year projection. The microenterprise of food supplements presents a good scenario for its constitution in the city of Ambato, the same one that addresses issues of food security and sustainable development objectives (SDG), a competitive advantage is the industrialization of the national raw material and the power of negotiation with suppliers and customers, which allows the microenterprise to compete with the products of foreign companies.