Browsing by Author "Córdova Culqui, Mercedes Elizabeth"

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    Determinación del perfil lipídico en yogurt de consumo masivo mediante el desarrollo e implementación de un método analítico, como aporte a la información nutricional en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-09) Córdova Culqui, Mercedes Elizabeth; Pérez Aldas, Lander Vinicio
    Dairy products, especially yogurt, have been categorized as an essential food product for the Ecuadorian’s daily diet. This fermented milk drink contains essential nutrients for the human body, including proteins, minerals (calcium and sodium), fat, carbohydrates, fiber, and vitamins, which together generate energy and vitality to the consumer. However, some studies have shown that excess saturated fatty acids can lead to cardiovascular disease. The main objective of this research was to determine the relationship between saturated and unsaturated fatty acids present in yogurt made in the province of Tungurahua, guaranteeing the consumption of the product. The determination of the lipid profile of yogurt was performed by gas chromatography coupled to mass spectrophotometry, being the concentration of the main fatty acids being myristic acid (10,848), palmitic acid (37,034), oleic acid (10,721) and stearic acid (25,190), highlighting that in some samples of yogurt there was the presence of conjugated linoleic acid with an average value of 0,265 percent. Finally and as complementary information, a proximal analysis was determined whose parameters were moisture (73,379 to 93,969 percent), ash (0,312 to 0,843 percent), fat (0,152 to 5.813 percent), protein (1,240 to 3,381), calcium (60,509 to 212,341miligrams per liter) and sodium (45,372 to 124,711 miligrams per liter).