Browsing by Author "Lituma Lojano, Isabel Estefania"

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    Construcción de las curvas de la cinética de secado y caracterización de la harina de haba pallar (Phaseolus lunatus L.) germinada como base para futuras aplicaciones en snacks y galletas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Lituma Lojano, Isabel Estefania; García Pazmiño, María Eugenia
    The lima bean (Phaseolus lunatus L.) is a legume with low commercial interest in Ecuador. To improve its nutritional and functional quality, a germination process was carried out. The germinated grains were dried by forced convection at temperatures of 55, 60, and 65 degrees Celsius. Drying curves were constructed, and the effective diffusion coefficient was calculated using Fick's Law. The resulting flour was characterized in terms of its physicochemical, rheological, technological properties, and proximate composition. The results showed that higher temperatures reduced the time required to reach final moisture contents below 9.10 percent, complying with the NTE INEN 616 standard. At 65 degrees Celsius, the effective diffusion coefficient reached its maximum value (1.45903E-09 meters squared over seconds), indicating greater drying efficiency. Germination increased the protein content of the flour to 19.86 percent compared to 16.62 percent in the ungerminated grain. The mixographic properties of the flour made it ideal for partial substitution of wheat flour in products such as cookies. However, it is not considered suitable for snack production due to its strong flour characteristic. Statistical analysis revealed that thermal conditions did not significantly affect most evaluated parameters; however, differences were identified in water activity, fat absorption capacity, and emulsifying capacity.