Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de gomitas de piña (Ananas comosus l), maracuyá (Passiflora edulis sims) y valeriana (Valeriana officinalis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tipan Tenicota, Gissel Nathaly; Ortiz Escobar, Jacqueline de las MercedesThe primary objective of this study was to develop a gummy candy made from pineapple, passion fruit, and valerian as a therapeutic food, offering a pleasant taste experience with potential health benefits. Three formulations were proposed, each with different proportions of fruit, while keeping the valerian extract constant. Texture and degrees Brix analyses were conducted on these formulations and a commercial control. Additionally, a sensory analysis was performed to identify the best formulation. The results indicated that the sample containing a 50:50 ratio of pineapple and passion fruit pulp was the most preferred. Physical-chemical and microbiological analyses were conducted on the selected formulation to assess its quality. These parameters confirmed that the product meets the limits established by current national regulations, ensuring compliance with quality, safety, and stability standards required for consumption. In conclusion, the developed product demonstrated favorable sensory characteristics and an estimated amount of valerian compounds that may exert a relaxing effect.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Crazy Gummy en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Villacis Salazar, Cristian Sebastián; Guanoquiza Rivera, Manuel IsraelThe Good Manufacturing Practices Manual in the food industry is an essential tool that ensures the production of safe and quality food, guaranteeing optimal manufacturing conditions to protect consumers. This project focuses on creating a GMP Manual for the small business Crazy Gummy, specifically for their gummy production line. The goal is to implement this manual in the future to boost productivity and achieve voluntary certification from the National Agency for Sanitary Regulation, Control, and Surveillance (ARCSA). To create the manual, we first conducted an assessment of Crazy Gummy’s current situation using the ARCSA DE 2022 016 AKRG verification guide. Our findings showed that the business complies with 56% of the requirements, does not comply with 23%, and 21% of the parameters are not applicable to their procedures. The overall risk level was classified as medium, indicating the presence of non-critical factors. We then developed Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) to address the detected non-conformities. Additionally, we proposed an action plan tailored to the needs of the small business while considering current regulations. Finally, we created a GMP Manual tailored to the needs of Crazy Gummy, as stipulated by ARCSA regulations. Implementing this manual will ensure the safety and quality of their gummies, enhancing the competitiveness of Crazy Gummy in the national market.Item Elaboración de gomitas enriquecidas con polifenoles microencapsulados extraídos de Rubus ellipticus Sm.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Pabón Guamán, Alex David; Vargas López, José HomeroThe lack of access to functional foods and the constant consumption of low-nutritious foods have increased the prevalence of Non-Communicable Diseases (NCDs), affecting young and middle-aged people. The use of wild species with a high content of active components could mitigate these diseases. Rubus ellipticus Sm. is one of these species with great nutritional potential that is not being exploited. This research aims to evaluate the extract of Rubus ellipticus Sm., its microencapsulation through spray drying and its implementation in gummies. The fruits collected in the province of Imbabura were analyzed to determine their physicochemical properties. Extraction of the active compound was performed with ethanol followed by microencapsulation. The polyphenols present in the sample were evaluated using the Folin-Ciocalteu method and Infrared Spectroscopy, and the antioxidant capacity was eliminated with the in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The extract was microencapsulated with maltodextrin in a 20:80 ratio, showing an efficiency of 85.76 percent, obtaining 124.754 mg EAG and 372.01 µmol Trolox per 100g, with 64.64 percent inhibition of the DPPH radical. . In the gummies, the antioxidant activity had a minor decline while maintaining the percentage of inhibition of the DPPH radical, and its sensory analysis showed high acceptability despite the detection of changes in the formulation. These results indicate that Rubus ellipticus fruits have great potential as a source of antioxidants, suggesting their implementation as an alternative to enrich products in the food industry.Item Elaboración de gomitas con la sustitución de sacarosa comercial por jarabe de cabuya (Agave americana L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Pullotasig Changoluisa, Priscila Yahaira; De la Torres Olvera, Andrea VerónicaThe technological proposal consisted of the production of gummies by replacing commercial sucrose with cabbage syrup (Agave americana L.). Some health problems are generated by the high consumption of sucrose, and the industry has been working on reducing its use; for this purpose, alternatives with different types of natural sweeteners are needed to obtain favorable results. Therefore, sucrose was partially or totally substituted by C. syrup in the production of gummies. A completely randomized single-factorial experimental design was carried out, developing four treatments with different concentrations of sucrose and cabuya syrup and a control (T1) with sucrose as a sweetener; in T2, T3, T4, and T5, the percentage concentrations were managed. By means of sensory analysis with 25 untrained panelists, T3 (50 percent cabuya syrup and 50 percent sucrose) was established as the best treatment. It was compared with T1 to measure texture and different physicochemical parameters. In the texture analysis T3 presents hardness of 1301 gf and 1156 gf in the cycles; adhesiveness 0,3 mJ; resilience 0,81; cohesiveness 0,88; elasticity 7,48 mm; and chewiness 84,3 mJ. The protein content of T3 was 9,06 percent. Moisture content was 39,49 percent. Sucrose, 36,16 percent; glucose, 1,41 percent; fructose, 0,39 percent. Finally, microbiological analysis was performed to evaluate mesophilic aerobes, coliforms, molds, and yeasts; all analyses were within the ranges established by INEN 2217.Item Sustitución parcial de agar – agar por gelatina en la elaboración de gomitas con pulpa de maracuyá (passiflora edulis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Rodríguez Bombón, Paulina Elizabeth; Ortiz Escobar, Jacqueline de las Mercedes