Ciencia e Ingeniería en Alimentos y Biotecnología

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    Efecto de los tratamientos previos al secado en la calidad tecnológica de la harina de calabaza (Curcubita pepo)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Rivera Barona, Holger Wanderber; Acurio Arcos, Liliana Patricia
    There are currently many viable alternatives to replace wheat flour, because its gluten content is harmful to health in gastrointestinal matters. Replacing it or looking for an alternative in a cucurbit makes this product of utmost importance for the food industry, since it is an option for a flour that contains starch, dietary fiber, antioxidants, vitamins and minerals. Being a foreign species, but known in Ecuador, the Curcubita pepo squash is gaining space in the local environment, which is purchased fresh or vacuum packed in supermarkets. Applying heat treatments to the squash pulp increases its organoleptic and functional properties, as well as extending its shelf life. The process was marked by obtaining the squash from a local producer in the Cevallos canton. Once the squash was obtained, it was laminated and subjected to different treatments to later be dehydrated, ground and obtain a flour ready for the relevant analyses. A soft flour with a characteristic smell and color was obtained, and the particle size, water activity, humidity, loose bulk density and water solubility were analyzed. The results revealed that the heat treatments contributed to improving the organoleptic properties. Properties such as a more marked color, increased soluble solids and better water solubility and absorption were obtained.
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    Uso de la carne de cuy (Cavia porcellus) en la elaboración de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Pérez Martínez, Álvaro Alejandro; Sánchez Garnica, Manoella Alejandra
    Growing concerns about health and ingredients in processed foods have changed their consumption habits. Today's consumers are controlling their daily intake, reducing the consumption of fast food and unhealthy snacks, and avoiding artificial additives and harmful preservatives. In addition, they are becoming increasingly aware of the negative effects of processed red meat on health, such as an increased risk of chronic diseases. In this context, products with a higher nutritional quality and fewer artificial ingredients are preferred. Based on the above, a promising alternative is guinea pig meat, which is rich in proteins and minerals, has low fat content, and is adaptable to various diets. The objective of this study was to evaluate the use of guinea pig meat in the preparation of a sausage (Frankfurt-type sausage). Three treatments were developed, which were subjected to sensory evaluation to determine the best treatment, to which a proximal and microbiological analysis was carried out. The use of guinea pig meat in greater proportion than pork resulted in a sausage with a more homogeneous and acceptable color, texture, and flavor, which is considered the best formulation by tasters. This product contained 11.60 per cent protein, 25.40 per cent fat, 2.24 per cent fiber, 59.20 per cent moisture, 2.14 per cent ash, and 0 per cent total carbohydrates. Therefore, it is classified as a Type I sausage, complying with the established regulatory parameters, in addition to being a safe and innocuous product for consumers.
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    Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Salazar Yanalá, Carlos Andrés; Fuentes Pérez, Esteban Mauricio
    Nowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
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    Análisis del efecto prebiótico de una compota a base de manzana (Malus domestica) y zanahoria (Daucus carota)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Guachamin Lasluisa, Karen Evelyn; Sánchez Garnica, Manoella Alejandra
    Currently, gastrointestinal problems, mainly in infants, have increased owing to the low consumption of foods rich insoluble fiber. This deficiency can negatively affect the intestinal microbiota and contribute to the development of diseases, such as diarrhea and constipation. To address this problem, three compotes made with apple and carrot in different proportions were developed. The formulations were as follows: A, 50 percent apple and 50 percent carrot; B, 25 percent apple and 75 percent carrot; and C, 75 percent apple and 25 percent carrot. A study was carried out to determine which of these formulations had the greatest prebiotic effect, that is, the greatest capacity to promote the health of the intestinal microbiota. The samples were diluted in M9 mineral medium and Lactobacillus Salivarius was added as a probiotic to evaluate the effectiveness of each compound. In addition, the procedure was repeated using E. coli to determine the composition with the highest prebiotic effect. The results indicated that formulation A, with 50 percent apple and 50 percent carrot, had the greatest prebiotic effect. This combination is rich in soluble fiber, beneficial for digestive health and suitable for human consumption. Formulation A compote also stood out for its pleasant taste, aroma and texture, which makes it attractive to consumers and confirms the benefits expected from its regular consumption.
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    Caracterización de las propiedades fisicoquímicas, nutricionales y tecnológicas de la harina de cidrayota (Sechium edule (Jacq.) Sw.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garzón Tituaña, Evelyn Mishell; Delgado Ramos, Andrea Verónica
    Ecuador, thanks to its diverse microclimates, is a producer of a wide variety of horticultural products, such as cidrayota. However, the lack of knowledge and information regarding this crop can be a problem in a country that faces food challenges and demands nutritious foods with unconventional raw materials. This study focused on characterizing the physicochemical, nutritional and technological properties of cidrayota (Sechium edule (Jacq.) Sw.) flour, obtained by drying at three different temperatures (40, 50 and 60 degrees Celsius) for 24 hours. Physicochemical properties such as pH, titratable acidity, bulk density, color, and particle size were analyzed, as well as nutritional components such as moisture, fiber, fat, protein, ash, and carbohydrates, and technological values such as water and oil retention capacity, swelling capacity, foaming capacity, and starch and amylose content. The results obtained indicated that cidrayota flours have good protein content (8.18 to 13.60 percent) and fiber (6.75 to 10.05 percent) content and low-fat content (0.48 to 0.62 percent). H2 flour dried at 50 degrees Celsius was identified as the most effective treatment because of its average values in yield and nutritional components, in addition to its grain size, color, moisture, and especially its technological potential. The findings of this study contribute to the knowledge of the properties and potential applications of cidrayota flour in the development of more nutritious and healthy foods.
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    Estudio del efecto de la enzima Alfa-amilasa maltogénica sobre el envejecimiento del pan tipo bollo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garrochamba Peñafiel, Nixon Manuel; Paredes Escobar, Mayra Liliana
    Today, bread remains an essential component of the global diet. However, millions of tons of bread are discarded each year due to excessive hardening and loss of crispness caused by starch recrystallization. In response to this challenge, research on enzymatic improvers has become more relevant, highlighting their ability to delay the premature aging of bread organoleptic properties. In this context, the objective of this research was to study the effect of the enzyme maltogenic alpha-amylase on the aging of bun-type bread. The process focused on the elaboration of bread with different concentrations of the enzyme. After obtaining the products, rheological analysis and texture tests were carried out for a period of 30 days to determine the most effective treatment. From the optimal treatment, a proximate analysis was carried out to evaluate its nutritional composition and a microbiological analysis to identify molds and yeasts after 30 days of storage at room temperature. The results indicated that the enzyme improved the extensibility, elasticity, viscosity, hydration and stability of the dough. In addition, during the 30-day storage, it contributed to reduced hardness, chewiness and cohesiveness of the bread compared to the control bread. Likewise, proximate composition and microbiological analyses confirmed that the bun-type bread complies with technical quality standards, ensuring its safety as a final product.
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    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.
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    Análisis de la contaminación microbiológica por patógenos alimentarios en quesos frescos sin marca en los mercados de la zona urbana del cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Paucar Gualotuña, María Belén; Sánchez Garnica, Manoella Alejandra
    The food pathogens Salmonella spp. and Escherichia coli have been linked to foodborne diseases (FBD). The sources of contamination are mainly food handlers at different stages in the production process, food transportation, storage at the point of sale, cold chain failures and poor hygiene. For this research, 24 unbranded fresh cheeses were analyzed in the 8 markets of the urban area of Ambato. At three points in time, day 0, day 7 and day 15. The cheeses were stored refrigerated for 7 and 15 days. For the analysis of Salmonella spp., the methodology NTE INEN 1529-15 was used, this method consists of the application of the following stages: Pre-enrichment, selective enrichment, plate seeding and biochemical identification. On the other hand, for the identification of Escherichia coli, the AOAC 991.14 methodology was used, which consists of sowing by dilutions in petrifilm EC plates. The conclusion was that 25 percent of the markets met optimal storage conditions. On the other hand, none of the samples analyzed complied with the maximum permissible limit for Escherichia coli. However, those samples that had proper storage had no E. coli on day 0. On day 15, 50 percent of the markets had Escherichia coli. On the other hand, the Salmonella spp. analysis was negative in all 24 samples, complying with NTE INEN 1528:2012.
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    Formulación y análisis de un producto tipo cupcake a base de harina de quinua tostada (Chenopodium quinoa will Carl Otto) y harina de trigo (Triticum aestivum Carlos Linneo)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Pérez Navarrete, Jessica Alexandra; Fuentes Pérez, Esteban Mauricio
    The purpose of this research project was to prepare three different formulations of a cupcake-type product based on toasted quinoa flour (Chenopodium quinoa will) and wheat flour (Triticum aestivum), keeping the content of other ingredients constant, and to carry out physicochemical and sensory analyses and determine the nutritional composition in order to determine the most acceptable formulation. Quinoa is a pseudocereal rich in protein and fiber, which includes several important nutrients such as folic acid, magnesium, zinc and iron, this food is gluten-free, ideal for people with celiac disease, it also contains the nine essential amino acids that humans alone cannot produce, it also includes vitamins, minerals and antioxidants, making it an ideal choice for use in pastry and bakery products. An important characteristic of quinoa is its content of anti-nutrients, including saponin, which gives it a bitter taste when used, so the grain was toasted at a controlled temperature and time to counteract the bitter taste and odor that predominate in it. With the results of the sensory evaluation, it was possible to use the INFOSTAT program, which indicated that the ideal formulation and the one most accepted by the evaluators was formulation 1, with 30 percent toasted quinoa flour and 70 percent wheat flour.
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    Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Escobar Auqui, Cinthya Carolina; Pérez Salinas, Ruth Narcisa
    Cocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.