Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Desarrollo de una barra energética a partir de la revalorización circular del suero de leche(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Martínez Arequipa, Mariano Ismael; Moreno Miranda, Carlos Santiagorecovery, spray drying, and the development of experimental formulations. Sensory analyses were conducted with trained panelists to evaluate parameters such as flavor, texture, aroma, color, and acceptability. Results indicated that formulations with higher whey concentrations (T3-Z) achieved sensory acceptance levels comparable to commercial products, standing out for their balanced nutritional profile and organoleptic quality. Additionally, environmental feasibility was assessed through a life cycle analysis (LCA), revealing a 25 percent reduction in carbon dioxide emissions and annual savings of 182,500 liters of water by repurposing whey. Economically, the Project proved to be profitable, with an internal rate of return (IRR) of 18 and percentan investment recovery period of less than two years. This project highlights the potential of whey as a functional and sustainable ingredient for the food industry, aligning with sustainability and nutrition trends.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 LilianaThe 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.Item Estudio bromatológico de Disterigma empetrifolium (Kunth) Drude y su adición en una barra energética(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bombón Amaya, Erika Viviana; Vargas López, José HomeroThe main objective of this research is to study the bromatological characteristics of Disterigma empetrifolium (Kunth) Drude and its addition in an energy bar. The idea was born to use these fruits of native species of Ecuador and to incorporate them in a nutritious diet for people. Disterigma empetrifolium (Kunth) Drude (chirimote) is a species of the Ericaceae family. The fruits were collected in the Teligote hill - Pelileo, province of Tungurahua. It contains high amounts of vitamin C, potassium, iron, total sugars and dietary fiber. The next step was to obtain an energy bar based on D. empetrifolium, for the formulations an AxB factorial design was used, in combination with dehydrated chirimote fruit and panela honey where 6 treatments were obtained. The acceptability of the product was then evaluated and ANOVA and multiple range tests (Tukey) were carried out, where it was observed that there was a significant difference between the treatments, indicating that Treatment 4 was the best (20 percent dehydrated fruit of D. empetrifolium and 15 percent panela honey). Bromatological analyses were carried out, which indicated that per 100g of product in percentage there is 8.25 moisture, 2.10 ash, 7.73 protein, 11.1 fiber, 6.71 fat, 64.11 carbohydrates and 347.75 kcal of caloric energy. On the other hand, evaluating the microbial quality of molds, yeasts, total coliforms and E. coli, indicating that they are within the limits established by INEN 2595.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 DavidThis 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.Item Estudio de factibilidad para la instalación de una microempresa productora de barras energéticas en la ciudad de Ambato a partir de cultivos andinos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Franco Cepeda, Dennis Anthony; Paredes Escobar, Mayra LilianaThe present investigation evaluated the feasibility of installing a microenterprise that produces energy bars in the Ambato city from Andean crops, for which market, technical, administrative, and economic-financial studies were carried out. The first analysis allowed knowing the potential market comprised of young and adults people between 15 and 29 years old, as well as identifying the internal and external factors of the environment through the SWOT analysis, Porter's five forces and PESTEL. The technical part showed that potential customers prefer to purchase the product in neighborhood stores and supermarkets, it also revealed that the plant has the capacity to produce 1,800 energy bars per day and justified that the best location for the installation is the Izamba parish. The administrative analysis described the business philosophy, determined that the required workforce is 5 workers and explained the functions of each job. The economic-financial evaluation established that for the installation of the microenterprise an initial investment of 25,337.23 dollars is needed and showed that from the first year greater income is generated than expenses, likewise the financial indicators presented positive values with a NPV greater than zero, an IRR that exceeds the interest rate of financial entities, a PRI of less than 2 years and a cost-benefit ratio that generates profits of 0.17 cents for every dollar invested. These data show that the project to install an energy bar production plant is viable and profitable over time.Item Elaboración de una barra energética a base de Macleania rupestris (Kunth) A.C. Sm. como suplemento alimenticio(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Caiza Caizalitín, Kateryn Gabriela; Vargas López, José HomeroMacleania rupestris (Kunth) A.C. Sm. It is a species belonging to the Ericaceae family, it generally grows in the moors at an altitude of 2,200 to 3,500 meters above sea level. Currently this fruit is not commercialized in its natural state, being a minimally exploited species, the purpose of this work is the elaboration of energy bars based on Macleania rupestris as a food supplement. An AxB experimental design was used, corresponding to the combination of 2 components: dehydrated fruit of Macleania rupestris and honey, which generated 6 treatments. The sensory analysis was carried out in order to select the best treatment, where the ANOVA reported a significant difference, establishing treatment 3 as the best (15 percent of dehydrated fruit of M. rupestris and 30 percent of honey). The bromatological analyzes were determined as a percentage of the best treatment: 6.48 moisture, 1.5 ash, 10.5 protein, 19.67 fiber, 9.23 fat, 52.62 carbohydrate and 335.35 kilo calories of caloric energy. The product also presented good microbial quality and the values determined with respect to molds, yeasts, total coliforms and E. coli are within the limits established by the INEN 2595 Regulation. Through the market study it was determined that the consumers of bars would be willing to consume the product, in addition, being an innovative product with a sale cost of 0.75 cents. per 68 g of product.Item Aprovechamiento de los residuos industriales de uvilla (Physalis peruviana) para la elaboración de barras energéticas en la Asociación Artesanal Tierra Productiva(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2013) Lascano Sumbana, Alexandra Virginia; Velasteguí Sánchez, José RamiroThe purpose of this research is the utilization of cape gooseberry’s industrial residues to prepare energy bars. The cape gooseberry’s residues were characterized and showed a significant content of fiber, protein and fat, abundant amount of triterpenes and sterols, and an adequate microbiological quality. Eight energy bars were prepared as a result of the combination of three components: cape gooseberry’s residues (10-30%), oat-amaranth mixture (10-35%), and sugar-water mixture (25-45%); in each of these energy bars, physical properties (deformation according to hardness and work) with a Brookfield texturometer, were evaluated and no difference were found (p>0.05)in the different treatments. A sensorial analysis of the treatments showed that there were significant differences among the eight treatments (p>0.05), and treatment T2 (30% cape gooseberry’s residues, 10% oat-amaranth mixture, and 40% sugar-water mixture was determined as the best. It was also determined that the best treatment contains: carbohydrates 71%, protein 7%, fat 9%, and fiber 11%, the presence of traces of phosphorus, potassium, iron, zinc, vitamins A and C, and essential aminoacids (except tryptophan, lysine and cysteine). The product showed a good microbiological quality, and a net cost of $ 0.35 USD per 45 g. of product.Item Comparación de la capacidad antioxidante de 10 cultivos ancestrales andinos con sus respectivos concentrados de fibra dietética total para su uso como aditivo funcional en la Industria de Alimentos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Zambrano Mayorga, Luis Felipe; Salazar Garcés, Diego Manolo