Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Desarrollo de un aditivo microencapsulado con base a edulcorantes de stevia (Stevia rebaudiana) para su aplicación en bebidas instantáneas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Aguinsaca Narvaez, Alex Fernando; López Hernández, Orestes DaríoThe extraction of steviol glycosides from Stevia rebaudiana leaves is a relevant process for the creation of food products. The present study demonstrates the optimization of the extraction conditions and the subsequent formulation of a flavor additive with improved properties. The development of the additive consisted of three stages: extraction of the glycosides using water as solvent, microencapsulation of the extract with the flavoring agent by spray drying, and sensory evaluation. The tests were performed by varying three factors: the ratio of plant matter per volume of solvent (1:10; 2:10; 3:10), exposure time (10, 35, 60 minutes) and temperature (40, 70, 95 degrees Celsius). The highest total solids content was achieved with 10 minutes of exposure at a 3:10 ratio and a temperature of 95 degrees Celsius. The extract obtained was microencapsulated using a mixture of polysaccharides. Results obtained by FITS spectroscopy confirmed that both steviol glycosides and flavoring were effectively retained in the core of the microcapsules. A sensory panel evaluated the acceptability of the additive in a reconstituted beverage, obtaining a high satisfaction of the organoleptic characteristics. In conclusion, the developed additive improved the stability and flavor profile of steviol glycosides, offering a viable alternative for the instant beverage industry kept in its core.Item Elaboración de mermelada de frambuesa (Rubus idaeus L.), arándano (Vaccinium corymbosum L.) y mora (Rubus ulmifolius Schott) utilizando un edulcorante natural y carragenina como gelificante(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Soto Silva, Luis Sebastian; Ortiz Escobar, Jacqueline de las MercedesNowadays, the consumption of sugary products is a phenomenon that has been increasing significantly over time; the development of the food industry is the main cause of the increase in diseases, pathologies, metabolic and physiological alterations, due to the high number of ultra-processed products with a high content of free sugars. The purpose of this research is to develop a jam from raspberry (Rubus idaeus L.), blueberry (Vaccinium corymbosum L.) and blackberry (Rubus ulmifolius Schott), which are fruits rich in antioxidants, and can offer health benefits, seeking to reduce neurodegenerative and cardiovascular diseases, since the use of a natural sweetener reduces the caloric impact of the product on the consumer and the use of a gelling agent such as carrageenan is suitable for achieving a product with a similar texture to a conventional jam. For the elaboration of the product, several formulations were provided and by means of a sensory analysis the best treatment was determined, which was evaluated in its physicochemical characteristics, microbiology and total antioxidant content. From the results obtained, it was concluded that the treatment with the highest amount of carrageenan and natural sweetener had good sensory characteristics in terms of smell, taste, texture and a higher acceptability index than the other treatments. As for the most important attribute, texture, the results were positive and similar to a conventional jam.Item Elaboración de barras de chocolate utilizando un prebiótico (inulina) y monk fruit como edulcorante natural(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Villacís Noriega, Andrea Lizbeth; Ortiz Escobar, Jacqueline de las MercedesThe development of this technological proposal focused on the production of chocolate bars with a prebiotic (inulin) and monk fruit as a natural sweetener in order to care for the health of the people who consume it. Analyses were carried out on the cocoa paste from which the chocolate was prepared, as well as on the best formulation. The cocoa paste underwent physicochemical analyses, such as moisture, ash, and titratable acidity, as well as nutritional parameters, such as total dietary fiber, fat, and antioxidant capacity. The results obtained allowed us to conclude that the raw material used was of high quality and suitable for the production of chocolate. Four chocolate formulations were elaborated and sensorially analyzed to identify the best treatment. The chocolate bar with the highest preference for tasters was treatment T2, containing 15 percent monk fruit and 1.9 percent inulin, which achieved an acceptability of 83.33 percent. For the best formulation, physicochemical analyses of moisture, ash, and titratable acidity were performed, and the results of the nutritional analyses of total dietary fiber, fat, and antioxidant capacity were 15.1 percent, 51.8%, and 372. 98 (micro moles ET per gram of sample) respectively; as for the microbiological analyses, the following were counted: mesophilic aerobes, total coliforms, moulds, yeasts and Salmonella, the results of these analyses indicate that the product developed has good sanitary quality, making it suitable for consumption by potential customers.Item Elaboración de una conserva de salak (Salacca Zalacca (Gaertn) Voss) en almíbar bajo en calorías(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Tuarez Narváez, María Elizabeth; Ortiz Escobar, Jacqueline de las MercedesEcuador has a great variety of exotic fruits, which have not been fully exploited, as is the case of salak, which has antioxidant properties. Processing is the way to extend the shelf life of a fruit, so in this technological proposal we proposed the preparation of a salak preserve in syrup, replacing conventional sugar with a natural sweetener. Four formulations were proposed in which pH, degrees of brix, and titratable acidity were analyzed by analysis of variance and Tukey's test, establishing that treatment three had the appropriate parameters, and the samples were sensorially evaluated with the participation of 20 semi-trained tasters, obtaining that treatment three was the most appreciated by the panelists. Using the acceptability index, it was determined that treatment with a ten percent concentration of Monk Fruit and a pasteurization time of ten minutes had an eighty-eight percent acceptance rate. In the best treatment, soluble solids, pH, titratable acidity expressed as citric acid, and the microbiological content of molds and yeasts were analyzed, and the results obtained were within the quality control standards for this type of product. In the same sample, antioxidant content was analyzed by the DPPH method and sixteen micro mol eq Trolox per gram was obtained, and it was concluded that the canned product complied with the established requirements and had good sensory quality.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 Elaboración de un dulce de leche endulzado con jarabe de jícama (Smallanthus sonchifolius)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Tonato Taco, Jessica Fernanda; Paredes Escobar, Mayra LilianaDulce de leche is known to be a dairy food sweetened with approximately 30-50 percent refined sugar, which is of concern to consumers because of its impact on health. The present study focused on the production of a dulce de leche sweetened entirely with jicama syrup (Smallanthus sonchifolius), with the aim of improving its nutritional value. To make the dulce de leche, jicama syrup was first made with different concentrations (49.6, 59.2, 66.1 and 87.5) of brix degrees respectively, and then the dulce de leche was made with the different concentrations of syrup. Jicama syrup is a sweetener that provides a high mineral content. The results obtained showed a significant difference between treatments, indicating that jicama syrup does affect the organoleptic characteristics of the product. The treatment with the best formulation based on sensory analysis was the dulce de leche sweetened with concentrated jicama syrup at 87.5 degrees brix, as it is the most accepted by the tasters. The physicochemical analysis values obtained were total solids 60.65 plus minus 1.15 percent, moisture 39.24 plus minus 1.72 percent, ash 2.59 plus minus 0.04 percent, fat 6.5 percent, pH 6.7 plus minus 0.36, density 1.43 plus minus 0.12 and initial viscosity 35000 mega pascals per second. These physicochemical values are within the range established by NTE INEN 700, except for moisture and ash, which were higher in the processed product.Item Desarrollo de una bebida con sabor a jamaica (Hibiscus sabdariffa L.) y hierbaluisa (Cymbopogon citratus DC.) empleando stevia como edulcorante(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Carrasco Toapanta, Jamileth Geomara; Morales Acosta, Dayana CristinaThe purpose of this research was to generate a natural and refreshing drink for the consumption of the Ecuadorian population, which at the same time provides benefits to their health by being made from hibiscus and lemongrass, using stevia as a natural sweetener in sugar replacement. This combination could generate benefits for the consumer due to its therapeutic effects. Six treatments were carried out and to select the best one, a sensory analysis was used that evaluated the parameters of smell, taste, colour and acceptability. Once the best treatment was obtained, physicochemical and microbiological analyses were carried out at temperatures of 20 degrees Celsius and 38 degrees Celsius. Regarding the pH, soluble solids, and titratable acidity; as well as the count of total coliforms, faecal coliforms and moulds, values that meet the requirements of the NTE INEN 2304 standard for non-carbonated soft drinks were obtained. On the other hand, regarding the yeast count, their growth was observed from day 14, this being the average self-life of the elaborated beverages. It is important to mention that the drink was produced without the use of any type of preservative, being considered a natural product. The beverage is expected to be economical due to the low cost of the raw material and become an alternative to the consumption of sugary drinks.Item Elaboración de un té a base de uvilla (Physalis peruviana L.) endulzado con stevia (Stevia rebaudiana Bertoni) como edulcorante natural(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Basantes Morales, Cristina Viviana; Vargas López, José HomeroA filtering infusion is a beverage made from leaves, flowers or dried fruits of aromatic herbs, the product is packaged in filtering bags, ready to be prepared in hot water. A tea was developed and evaluated based on dehydrated and sweetened uvilla (Physalis peruviana L. ) sweetened with Stevia (Stevia rebaudiana Bertoni) as natural sweetener, three different formulations were designed: dehydrated uvilla and Stevia powder (T1: 60 percent and 40 percent; T2: 50 percent and 40 percent; and T3: 85 percent and 15 percent): 85 percent and 15 percent), respectively, were used (4 Kg uvilla and 2 Kg Stevia) as experimental unit; the proximal and complementary analysis of the raw material was carried out (Brix degrees, pH, humidity, ash, Vitamin C, titratable acidity and reducing sugars), the acceptability between the different treatments was determined by means of a sensory test (hedonic scale). For the statistical analysis of the data, ANOVA and Tukey tests at 95 percent confidence were used using the STATGRAPHICS Centurion XVI statistical package. According to the acceptability test applied to 30 untrained panelists, the most acceptable treatment was T3 (85 percent dehydrated grapes and 15 percent Stevia); of the best treatment, the bromatological analyses were determined in percentage: 11.4 percent moisture and 5.5 percent ash. The product also presented good microbial quality and the values determined for molds, yeasts and total coliforms were within the limits established by INEN 2 392 (2007).