Ciencia e Ingeniería en Alimentos y Biotecnología

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    Elaboración y caracterización físico-química y microbiológica de un concentrado proteico de suero láctico en polvo mediante termocoagulación ácida y deshidratación en la Asociación de Productores y Comercializadores de Leche de Quero (APROLEQ)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Salazar Balseca, Hector Andrés; Guanoquiza Rivera, Manuel Israel
    The following work was carried out with the objective of elaborating and characterizing a protein concentrate of whey powder obtained by acid thermocoagulation and dehydration from lactic whey from the process of making fresh cheese, and characterizing it physically-chemically and microbiologically. The thermocoagulation consists in giving a heat treatment to the whey acidifying it to obtain different soluble proteins of the whey, said protein concentrate was characterized by the regulations established for whey powder, same in which the requirements of the INEN were met: lactose (32.19 per cent), protein (25.27 per cent), fat (0.38 per cent), moisture (1.67 per cent), ash (2.97 per cent) and acidity (0.77 per cent), with the exception of this last physical analysis-chemical, which did not meet the limits set for titratable acidity, With regard to microbiological analyses, it was possible to determine that there is no microbial load in the protein concentrate since it was based on the standard established by INEN-2585 with the following values: mesophilic aerobic with a value of less than 10 CFU per gram, moulds and yeasts less than 10 CFU per gram; enterobacteraceae absence UP per gram, staphylococcus less than 10 coag.pos. per gram. It is concluded that the addition of whey protein concentrate powder as an ingredient in the manufacture and enrichment of food is possible.
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    Evaluación del comportamiento reológico de un postre lácteo a base de harina de oca (Oxalis tuberosa) y gelatina dispersos en lactosuero dulce.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) Amores Balseca, María Belén; Echeverría, Ignacio
    Whey is a by product of the cheese industry that has usually been considered as waste. However at present it is used as an aditive for dairy desserts production in combination with some starchs and hydrocolloids. The oca (Oxalis tuberosa) is an ancestral culture rich in nutrients with potential for industrialization. The aim of the present study was to evaluate the rheological behavior of nine dessert formulations, designed by surface response methodology. The formulations included flour oca (2,00-4,00 percent) and unflavored gelatin (0.50 to 2,00 percent) in sweet whey. Viscosity parameters and the texture profile (cohesiveness, elasticity, firmness, chewiness and gumminess) were determined in the mixtures. All the formulations showed a non-Newtonian behavior with Bingham plastic character (n less to 1) which could be adjusted to a Herschel-Bulckley model. Texture profiles were different among the formulations, finding soft, firm and hard samples. Oca flour and unflavored gelatin concentrations (percentage) did not significantly influence (p greater than 0,05) the viscosity of the evaluated treatments. Whilst the textural properties were affected by the concentration of gelatin. The best treatment was selected based on the surface response results, which showed the optimum values at that central points (2,00 percent oca flour and 1,25 percent unflavored gelatin). These results were confirmed by the sensory analysis. Finally, the proximal composition, the stability and the production cost were evaluated for the best treatment, which was rich in carbohydrates (15,04 percent), proteins (1,94 percent) and fiber (0,07 percent). Shelf-life was of 32 days and the cost of production for one portion of 250 g was 0,81 dollars.
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    Optimización del proceso de fabricación de queso fresco con sustitución parcial de requesón
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Moreno Moreno, Mario Rolando; Garcés Espinoza, Lenin A.
    Commonly whey is considered a pollutant that is generated in the cheese industry. Occasionally serum poured directly into rivers or other bodies of water does not provide any economic benefit, this practice causes serious pollution problems in these aquifers effluent as it has a high Biological Oxygen Demand (BOD) and high in total solids. Also, this product is used as a supplement in the diet of some animals because they have a high nutritional value. The purpose of this work is to optimize the production performance curd from whey, for which various samples acidified with citric acid 35-50 Delisle degrees were used in intervals of 5 Delisle degrees. Besides temperature conditions of 80, 85 and 93 Celsius degree were evaluated by a span of 10 to 15 minutes and organoleptic characteristics were determined. It seeks to inform producers and small craft enterprises engaged in the manufacture of fresh cheeses, exploited, and give added value to whey, as is the development of cottage cheese and replace 30 percent in a fresh cheese. This is accomplished by taking advantage of lactoséricas proteins present in serum for an acidic coagulation and the application of heat, the end product has high nutritional value components, which are in the same serum in sufficient quantities necessary to justify this work. The highest content of coagulated protein 4.2 g per 100 mL under acidic conditions Whey Delisle degrees 50, a boiling temperature (93 Celsius degree) and the action time of 15 min was obtained. As for the replacement of cottage cheese in the cheese was no significant by replacing 30 percent of cottage cheese in the fresh cheese difference cost analysis determined that the processing of fresh cheese with 30 percent of curd turned, facing the development of normal cheese 51 cents per 50 L of processed milk.