Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Carrera Sánchez, Michael Alexander; Flores Tapia, Nelly Esther
    Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
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    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alvarado Salinas, Judith Estefanía; Salazar Garcés, Diego Manolo
    The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.
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    Efecto del uso de harinas de cultivos andinos achira (canna indica) y oca roja (oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Orellana Albarracin, Amanda Belén; Salazar Garcés, Diego Manolo
    Yogurt is a fermented milk drink consumed for its nutritional and sensory characteristics, however, there are looking for processed foods with better nutritional value than those traditionally consumed. In this sense, products reduced in components such as sugar, salt, fat and enriched in fiber are expected. In this sense, the use of Andean crops represents an opportunity to take advantage of the nutritional components that they possess. In the research work, the effect of achira (Canna indica) and red oca (Oxalis tuberosa) flours on the production of yogurt was evaluated. In yogurts, the proximal composition, physicochemical properties, rheological properties and sensory characteristics were evaluated. The yogurts were evaluated for 21 days to evaluate the stability around the pH, acidity and color of the samples. The results showed that there were differences in the products developed, the yogurt made with achira flour presented the best characteristics. In relation to the physicochemical properties, there is no significant difference in the elaborated samples, in the same way in the rheological properties it was observed that the achira yogurt has a better viscosity and consistency compared to that of red goose and the control, finally the sensory properties showed that the yogurt with achira flour had the highest acceptability in the sensory characteristics analyzed.
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    Efecto del uso de harinas de cultivos andinos achira (Canna indica) y oca roja (Oxalis tuberosa) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Moreno Tubón, Ángela Gabriela; Fuentes Pérez, Esteban Mauricio
    The trend towards consuming healthier products with a lower sugar and fat content enriched in fiber has gained popularity during the last few years. Therefore, new sources of raw materials, such as achira (Canna Indica) and red goose (Oxalis tuberosa), have generated considerable interest. Currently, these crops have gained prominence as ingredients in the production process of new products, mainly as flour. For this reason, the present research's main objective was to evaluate the effect of adding achira and red goose flour in the preparation of skimmed yogurt. In this research, physicochemical parameters (pH, titratable acidity, and color) were analyzed during 21 days of storage; rheological parameters were also determined, and, finally, a sensory analysis was carried out to evaluate the effect caused by the addition of flour in the yogurt. In the initial phase, three percentages of flour were incorporated at 0.3, 0.6, and 0.9 percent, where the product that had the best acceptance was yogurt with 0.9 percent of achira and red goose flour. In the proximal composition, it was observed that the addition of flour increased the amount of protein, fiber, and carbohydrates; in addition, the viscosity of the yogurt increased with the addition of flour. Finally, the sensory evaluation showed that yogurt with red goose flour and the control were the most acceptable to consumers.
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    Influencia del uso de harina de achira (Canna indica) y papa china (Colocasia esculenta) en la producción de salchicha tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Chacón Quistán, Evelyn Michelle; Salazar Garcés, Diego Manolo
    The consumption trends demanded by the population have generated interest in the development of foods with better nutritional value, reduced in fat, sugars, salt and enriched in fibre. The use of flours from Andean crops represents an opportunity to take advantage of the technological and nutritional properties that these crops can offer in the development of new foods. The objective of this research was to evaluate the use of achira (Canna indica) and Chinese potato (Colocasia esculenta) flours in the production of frankfurters. Two formulations were developed including the Andean crop flours at a concentration of 7 percent and a formulation with wheat flour as a control sample. The sausages were evaluated for proximal composition, physicochemical properties, texture parameters, colour and sensory attributes. The results showed that based on the proximal composition, the sample with the highest percentage of protein was the sample with Chinese potato flour. The physicochemical properties showed that the addition of these flours resulted in a decrease in the brightness values of the sausages. On the other hand, texture analysis established that the addition of flour produced changes in chewiness, hardness and stickiness. Finally, sensory analysis showed better acceptability of the sausages with Chinese potato flour. The use of Andean crop flours for the development of emulsified gel type products is possible due to the properties that the flours provide.
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    Desarrollo de una mezcla para bebida instantánea en base a harina pre-cocida de achira (Canna indica) enriquecida con probióticos (Lactobacillus plantarum, Lactobacillus rhamnosus y Lactobacillus casei)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Albán Rodríguez, Juan Gabriel; Flores Huilcapi, Ana Gabriela
    Starch and flour are obtained from achira tubers, as starch is easily digested, and flour is used in the partial replacement of wheat to make bread and cookies. Probiotics are live microorganisms that are administered to a host in adequate amounts to generate health benefits in relation to the intestinal flora. For this reason, a natural drink based on achira flour enriched with probiotics has been created, which at the same time provides health benefits as it is a functional product. Microorganism count and sensory analysis were performed for the 4 formulations studied, whose final results indicated that the formulation containing 6.49 percent of achira flour, 12 percent of probiotics, 0.01 percent of xanthan gum and 1, 5 percent sugar was the most accepted, with an ash value of 0.218 percent, protein 0.267 percent, moisture 90.8 percent, pH 5.47, acidity 0.066 percent citric acid, viscosity 1419 milliPascals per second, and 5.9 Brix degree. The content of viable microorganisms in the final product was 2 per 10 raised to the colony-forming unit per milliliter, so it can be said that the product can be considered a probiotic food because it meets the parameters established in the OMS regulations, in addition to being a functional product.
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    Uso de cultivos andinos y cáscaras de huevo en el desarrollo de crema pastelera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01) Pérez Pérez, Francisco Renato; Arancibia Soria, Mirari Yosune
    Trends in the consumption of healthy and natural foods have been increasing in recent years to minimize the incidence of chronic diseases caused by poor diet and lifestyle, so this research seeks that through the use of crops Andean underutilized products such as achira, oca and sweet potato (rich in nutrients and bioactive compounds), develop a pastry cream (very coveted in the confectionery and pastry industry) with added value, fortified with calcium from eggshells, bioavailable calcium , which is generally sent to municipal dumps as waste from the food industry, thus helping to minimize environmental impact and providing new alternatives for the use of Andean crops in the development of food products. In the research work, 4 prototypes of pastry creams were developed (C, CC, CY and CCY) that were evaluated by proximal analysis, APT, rheological properties, color measurement, stability, and sensory analysis. Investigation results indicated that eggshell powder significantly increased ash content without compromising rheological properties, weak gel characteristics, and sensory properties. The APT showed that the eggshell in the pastry cream slightly decreases the firmness and improves the elasticity, while the microbiological stability was maintained for 16 days thanks mainly to the heat treatment given to the pastry cream. According to the sensory analysis, it was concluded that the CC pastry cream prototype is the one that received the best score in the level of acceptability. The product developed could be an alternative to improve the intake of calcium and antioxidants from organic sources, and an innovative product with a great health and economic impact.
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    Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de melloco amarillo (Ullucus tuberosus), zanahoria blanca (Arrcacia xanthorrhiza), achira (Canna indica) y papa china (Colocasia esculenta)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Caiza Farinango, Karina Marisol; Acurio Arcos, Liliana Patricia
    The specific heat, thermal diffusivity and thermal conductivity of four Andean tubers were determined, in order to obtain data that can be used in equipment design and process optimization. The experimentation was carried out in the whole tubers and their extracts, varying the temperatures (in the case of specific heat and thermal diffusivity) and varying the heating power (in the case of thermal conductivity). It was observed that the nutritional composition plays an important role in the analysis of specific heat and thermal diffusivity. However, in the thermal conductivity the fibrous structure and the porosity of the samples influence more. On the other hand, there are lower values of thermal conductivity at 5 volts; This dependence is due to the fact that the value of the power dissipated by the resistance is increased, and therefore the heat flux is increased. Finally, higher values are observed in the three thermal properties when working with the extracts, because the amount of water present in these samples produces a convective heat transfer that causes movement inside the fluid.
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    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 Patricia
    Today, 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.
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    Efecto antimicrobiano de un recubrimiento activo con aceite esencial de flor de canela en mora de castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Cáceres Navas, Juan Carlos; Arancibia Soria, Mirari Yosune
    The blackberry is considered native of South America, occurs in the central inter-Andean zone of Ecuador, being Tungurahua one of the provinces with the highest production. It is known to contain nutritional and antioxidant characteristics that contribute to the body. Due to its soft texture in its drupes and its poor post harvest handling, they make it labile and perishable in a very short time. In this work, a coating based on achira flour was evaluated with and without the addition of 1 percent cinnamon flower essential oil against a control sample of blackberry. Microbiological, sensory, physicochemical, colorimetric and texture analyzes were performed to determine the effect of the coating. Positive results were obtained in the coating with cinnamon flower essential oil; since it is the one that presents the best microbial attack. A decrease of 1.32 and 1.17 log cfu for every gram less than MC and RC respectively in RC-AE was reported; while on day 8 it presented 1.38 and 1.33 log cfu for every gram less than MC and RC respectively. Cinnamon essential oil shows an effective antimicrobial activity and health benefits, which is why it is considered a potential food additive.