Browsing by Author "Salazar Garcés, Diego Manolo"

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Aprovechamiento de cultivos andinos tradicionales infrautilizados para el desarrollo de un producto de pastelería tipo muffin
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Silva Idrovo, Diego Roberto; Salazar Garcés, Diego Manolo
The research work was developed in order to provide an effective alternative for the use of underutilized Andean crops, the study allowed to develop a muffin pastry product using sweet potato flour (Ipomea Batatas), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), and achira (Canna indica). The total solids of the sweet potato and oca flour measured were 8.7 and 7.8 Brix degrees respectively, values that allowed to standardize the formulations at 30 Brix degrees with the addition of sucrose or sucralose according to the formulation. Four types of mixtures were designed that included: Andean crop flours, yogurt, eggs, sugar or sucralose and vegetable oil; the results allowed to establish that the components of the formulations affected the sensory, nutritional, rheological and muffin useful physicochemical characteristics. The oca flour presented higher moisture values in the raw dough, while also affecting the loss of moisture during baking and loss of moisture during the storage time. Sucralose as a sweetening agent showed an incidence on the protein and fiber content that could be attributed to the ability of the chloro-deoxy derivatives to be coupled with the amino acid residues present in the samples, in addition, a significant effect was observed on the storage and loss of viscosity. The sensory evaluation allowed to establish that the formulation containing oca flour and sucralose was the one that received the highest acceptability from the evaluators.
Caracterización fisicoquímica y tecnofuncional de la masa para pizza elaborada a partir de cultivos andinos infrautilizados y residuos agroindustriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Andrade Chicaiza, Erika Victoria; Salazar Garcés, Diego Manolo
Pizza is a very versatile food, both for the ingredients that make it up and for the base dough. The development of a gluten-free pizza dough is possible as a variant of products on the market for celiacs, or people who follow special diets. The experimentation with the doughs concluded in an optimal mixture of flours, viable to achieve acceptable color, texture and properties in the market, and with a low glycemic impact. The humidity of the masses F1 and F2 (12.8 and 18, 32 percent) in comparison with their controls C1 and C2 (26.6 and 23.5 percent) presented lower values. The fat represented a distinctive characteristic in terms of texture, which is reflected in the hardness (F1: 18.1 and F2: 19.2N), and firmness (F1: 11.1 and F2: 10.6N). The fiber represents significant values (F1: 9.8 and F2: 10.3%), possibly because the tubers were processed intact (with skin), which in turn increases ash values in the samples (F1: 3.6 and F2: 3.5), with respect to their wheat controls (C1: 2.1 and C2: 1.2). After cooking the doughs, a weight loss of around 30 percent was evidenced, which shows that after cooking the water retention capacity increases by around 10 percent compared to assembling a pizza with traditional dough. Finally, the color of the masses was shown to be directed towards the orange and dark brown tones in the CIEL x a x b system. The color differs significantly from a wheat dough but is acceptable and eye-catching.
Caracterización fisicoquímica, nutricional y reológica de cultivos andinos infrautilizados
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-07) Ocaña Palacios, Iván Armando; Salazar Garcés, Diego Manolo
The research work was developed in order to take advantage of the nutritional and functional properties of the underused Andean crops, which have had lowest commercial importance and intended only for medicinal purposes. In this sense, in this work were characterized the meal of Oca, Camote, Papa China, Achira, Zanahoria Blanca, Mashua and Chocho based on its proximal composition, functional, thermal, structural, rheological and bioactive properties. The proximal composition showed elevated content of protein and lipids in samples of Chocho (52.82 percent), ash in Achira flour (8.06 percent), carbohydrates in Zanahoria Blanca flour (71.6 percent) and fiber in Papa China flour (14.86 percent). The properties functions such as water retention capacity, swelling factor, solubility and gelatinization temperatures are affected by the presence of fibrillary structures present in the crust. In addition, the Andean crop flours due to their high starch and fiber content show that the elastic properties predominate over the viscous properties, which develops weak gels when it is resting being ideal for products of Pastry. On the other hand, the high content of amylopectin and fiber contributed to the temperature of gelatinization to be carried out at higher temperatures, thus, the Camote Morado was gelatinized at 81.5 Celsius degrees. The sample of Mashua presented high acidity content (1.03 percent tartaric acid) and low pH values (5.88), the latter being similar to what was obtained in Camote Morado flour (5.85). The apparent density results showed that the Oca (0.71 gram per cubic centimeter) and Chocho (0.47 gram per cubic centimeter) were elevated. The fineness module assay classified all Andean crops as Medium flours. The bioactive properties indicated a high phenolic content (60.8 microgram of gallic acid per gram sample) in samples of Mashua, while the fat showed greater antioxidant capacity.
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
Desarrollo de muffin libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Galora Loarte, Marjorie Vanessa; Salazar Garcés, Diego Manolo
The consumption of foods with better nutritional value has experienced great interest from consumers looking for foods rich in fiber, reduced in sugar, fat and salt. The present research work was developed with the purpose of providing an alternative for the use of Andean crops due to disuse and lack of knowledge, which are close to disappear. In this study, a gluten-free muffin was developed using purple sweet potato (Ipomoea batatas (L.) Lam.) and white carrot (Arracacia xanthorrhiza Bancroft) flour. Three formulations were designed based on purple sweet potato flour, white carrot and wheat (control); the ingredients used were eggs, oil, baking powder, sugar, salt and yogurt. Physicochemical parameters, proximal composition, texture and sensory analysis were analyzed during 21 days of storage. The results allowed establishing the best formulation with 65 percent in the liquid phase and 35 percent of flour from Andean crops. The results of the proximal composition showed that the sample with white carrot flour has more protein and fiber, while the purple sweet potato sample has more fat and total carbohydrates. In the texture analysis, the purple sweetpotato sample showed greater hardness, cohesiveness, elasticity and chewiness, while the white carrot sample showed greater adhesiveness. Finally, the sensory analysis established that the muffin based on purple sweetpotato flour was the most acceptable.
Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alvarado Salinas, Judith Estefanía; Salazar Garcés, Diego Manolo
The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.
Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) López Narváez, Sharon Lorena; Salazar Garcés, Diego Manolo
Changes in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.
Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Miguez Baño, Juan Gabriel; Salazar Garcés, Diego Manolo
In the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.
Desarrollo de Muffins libres de gluten en base a harina de Oca Amarilla (Oxalis tuberosa Molina) y Zanahoria Blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Cruz Chimbo, Jessica Johanna; Salazar Garcés, Diego Manolo
Today, consumers are looking for foods with better nutritional value and reduced fat, sugar, and salt contents. In this sense, the bakery and confectionery industries have focused their efforts on the development of new, healthier food alternatives that can replace traditionally produced products. In this group, Andean crops such as yellow goose (Oxalis tuberosa) and white carrot (Arracacia xanthorrhiza) stand out for their nutritional properties, such as a high content of fiber, vitamins, and minerals, in addition to be a gluten-free source. In this study, muffins were developed from yellow goose and white carrot flour. Two types of muffins were prepared: the first was made with yellow goose flour and the other with white carrot flour together with a wheat flour control; egg, yogurt, oil, sugar, and baking powder were also used as the liquid phase. Physicochemical and nutritional properties, texture, and sensory properties were also evaluated. Proximal analysis showed significant differences between the samples: the muffins were rich in fiber and total carbohydrates, whereas aw, moisture, and ash were high. It should be noted that the protein content of the muffins was low, possibly because of the nature of the crops. The texture of the muffins was evaluated in terms of hardness, cohesiveness, adhesiveness, mastication, and elasticity, presenting variation due to the presence or absence of gluten. Similarly, the size of the cells showed a direct relationship with these parameters. As for sensory analysis, the tasters expressed a high acceptability of the muffins in appearance, color, flavor, and smell.
Desarrollo de un modelo para la implementación de la certificación de Buenas Prácticas de Manufactura (BPM) bajo la resolución del ARCSA 067:2015 en la empresa Corporación Escacao ubicada en la ciudad de Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Arroba Aponte, Carolina Michelle; Salazar Garcés, Diego Manolo
The company "CORPORACIÓN ESCACAO" has the purpose of obtaining the certification in Good Manufacturing Practices (GMP), in this sense, the present work of investigation had as objective the development of a model for the implementation of the GMP certification under the Resolution of the ARCSA 067:2015. The development of the company's management model was based on a baseline survey of the initial conditions of the establishment. Through a check list, the percentage of compliance based on the Technical Sanitary Regulations for Processed Foods under ARCSA Resolution 067:2015 was verified. The evaluation was carried out designating three categories "Not compliant", "Partially compliant" or "Satisfactory compliant" with rating values of 0, 1, 2 or N.A. The results of the initial conditions according to the eight chapters of the current regulations were in the "Satisfactory" category of 60 percent. Subsequently, a plan of corrective actions and improvements based on the non-conformities found was designed and implemented. Models were developed to collect the necessary documentation for compliance with the management model (procedures, records, instructions, manuals, schedules). Likewise, the Standardized Operational Procedures of Sanitization (SOPS) and Standardized Operational Procedures (SOP) that must be applied were established. Finally, an analysis of compliance with GMP indicators was carried out once corrective actions were applied in the production process. The final check list showed 96.85 percent compliance.
Desarrollo y evaluación fisico- quimico, sensorial y microbiológico de nugguets de carne de conejo (Oryctolagus cuniculus) Precocidos y marinados con jugo de tomate frutícola. (Cyphomandra betacea)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Mañay Yánez, Silvia Patricia; Salazar Garcés, Diego Manolo
Determinación de la concentración residual durante las etapas de nitrito de sodio de elaboración almacenamiento de cinco productos cárnicos y (Salchicha de pollo, mortadela especial, salchicha paisa, longaniza, chorizo salchipincho) de la planta de alimentos PIGGIS embutidos PIGEM Cía. Ltda. y su incidencia sobre el tiempo de vida útil
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Cali Chasi, Gabriela Carolina; Salazar Garcés, Diego Manolo
Determinación de las propiedades físicas y químicas de la badea (Passiflora quadrangularis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Zamora Bonilla, Andrea Nathaly; Salazar Garcés, Diego Manolo
Determinación de los compuestos bioactivos y tiempo de vida útil de una masa para pizza elaborada a partir de cultivos andinos y residuos agroindustriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Guanoluisa Chasi, Diego Xavier; Salazar Garcés, Diego Manolo
Currently, the food industry is focusing not only on providing its customers with nutritious, tasty products on the palate, quick and easy-to-prepare foods, where it also seeks to cover the needs of small groups, such as gluten intolerant, this consumer has expressed the difficulty of finding gluten-free bakery products. In this sense, this research work is carried out in order to take advantage of under-utilized Andean crops and the residues generated by the banana industry (reject banana), to generate an alternative for consumption in the bakery sector, providing a dough for gluten-free pre-cooked pizza with achira flour (Canna edulis), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), white carrot (Arracacia xanthorrhiza), Chinese potato (Colocasia esculenta), chocho (Lupinus mutabilis) and flour of banana. Two formulations were abtained, which included flour from Andean crops, banana flour, yeast, water, egg, margarine or oil, salt, sugar and xanthan gum. In pizza dough P1 (pizza dough with flour from Andean crops underused and margarine) and P2 (pizza dough with flour from Andean crops underused and oil), total polyphenol content of 4.6 and 4.8 microgram acid. Gallic equivalents per gram respectively, while the estimated useful life is around 52-70 days according to the mathematical model of Monod - Hinshelwood, with absence in the count of mesophilic, coliform, mold and yeast aerobes was obtained at 30 days freezer storage. The cost for approximate 200g was 2.19 USD and 2.34 USD for P1 and P2 respectively.
Determinación del efecto de la temperatura y tipo de envase en el tiempo de vida en anaquel de papillas instantáneas elaboradas a base de papas nativas (Solanum tuberosum ssp.) Variedades Yema de huevo y Santa rosa
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Yánez Núñez, Andrea Nathaly; Salazar Garcés, Diego Manolo
Efecto de la adición de Ácido Ascórbico y Butil Hidroxitolueno (BHT) en la oxidación enzimática y rancidez oxidativa de pasta de aguacate (Persea americana) variedades Hass y Bacon
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Coello Frías, Valeria Natalia; Salazar Garcés, Diego Manolo
Efecto de la adición de fibra para la producción y enriquecimiento de embutidos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Arellano Salazar, Melany Lizeth; Salazar Garcés, Diego Manolo
Food industries seek to develop functional products these due to the high demand they have in the market, thanks to the fact that consumers choose healthier foods, with more natural components and fewer artificial ingredients, that is why reformulations in sausages with the incorporation of Dietary fibers are considered as strategies that allow, in the first place, to revalue products that due to their characteristics have lost space, and on the other hand to obtain a functional and healthier food due to the incorporation of fibers that can enrich and generate benefits in the production of sausages. Due to the aforementioned, the different investigations show that natural fibers from fruits, vegetables, cereals or synthetic fibers such as pectin, β-glucan, inulin help to improve the quality of meat products with respect to functionality, for example, fibers They are favorable in reducing and replacing fats and others are considered as antioxidants that help delay lipid oxidation, other fibers have high water retention capacity, help to improve emulsion stability and also improve cooking performance. However, the inclusion of fibers in high concentrations can affect the sensory characteristics of the product, causing greater darkening and hardness, thus damaging the acceptability of the meat derivative by consumers.
Efecto de la adición de fibras para la producción y enriquecimiento de productos de panificación y pastelería - Una revisión del conocimiento actual
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Mayorga Aguilar, Michelle Carolina; Salazar Garcés, Diego Manolo
Currently, human beings seek changes in their diet, leaning towards foods that contribute positively to their body, this being an important factor for the study of new products with improved nutritional properties. Bakery and pastry products have been the object of study in various bibliographic sources, and in this work the bibliographical review demonstrated fibers and fiber sources that can be used in the preparation of bakery and pastry foods, highlighting that today, the most studied have been the fibers and fiber sources of vegetable origin. Adding fiber or fiber sources in the formulation of cookies, cakes, gluten-free breads, muffins, among others, can represent changes in the characteristics of the dough, the composition of the product, texture parameters, sensory analysis, glycemic index, among others. It is not possible to include fibers as positive or negative for the elaboration of a product, because the results of various studies show that the dough and the product to be elaborated are not only affected by the type of fiber or fiber source, it also depends on the amount used, the size of the fiber, the original formulation of the product and the manufacturing process. This research shows a bibliographic review about the effect of adding fibers in bakery and pastry products, establishing the fibers and/or fiber sources that can be used, analyzing the behavior and the effects that occur in the product.
Efecto de la adición de fibras para la producción y enriquecimiento de yogur
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Romero Fierro, Andrea Valentina; Salazar Garcés, Diego Manolo
Current consumer trends have focused on the development of new foods, reformulation of existing ones and the development of functional and healthy products that are also easily accessible to the consumer, this has led to food products that are constantly improving and evolving to meet the needs of the population, also one of the objectives that industries raised is the development of products containing bio-functional elements. This study is based on a literature review on the inclusion of fibers for the production and enrichment of one of the most consumed dairy products worldwide, such as yogurt. The research shows the high benefit of the inclusion of fiber in the production of yogurt, the use of materials that have great nutritional qualities and can be used for the production of healthier foods, in this context it can be found that the sources of fiber come from orange bagasse, pineapple peel, passion fruit epicarp and pericarp, olive pomace, prickly pear, among others. The addition of fiber promises to improve the viscosity and texture of the yogurts and increase their nutritional capacity since it is considered as a prebiotic that will provide the adequate means for the favorable intestinal microbiota to grow properly and present benefits for the consumer's health, such as improvement of the immune system, reduction of visceral fat, decrease of LDL cholesterol, decrease of the glycemic index and improvement of intestinal transit, among others.
Efecto de la adición de harina de melloco (Ullucus Tuberosus) variedad amarillo (INIAP-Quillu) en las propiedade fisicoquímicas y reológicas del yogurt bajo en grasa
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Sánchez Moreno, Angela Esthela; Salazar Garcés, Diego Manolo
The objective of the present investigation was to evaluate the effect of inclusion of yellow melloco flour (INIAP-Quillu) in physicochemical and rheological properties of lown fat yogurt. In the initial phase, yogurts were developed with the inclusion of three percentages of melloco flour at 0.3 percent, 0,6 percent, and 0,9 percent and one control; the percentage of fat in the starting milk was adjusted to 2 percent. The samples of yogurt were subjected to a sensorial analysis to determine acceptability. The results obtained indicate that the product with the best acceptance was yogurt with 0,9 percent melloco flour. The physicochemical properties (pH and titratable acidity) as well as rheological and microbiological parameters (viscosity) of the yogurt were evaluated both on the initial and final day during storage. The proximal composition was evaluated both at the beginning and at the end of storage. At the end of the storage period, pH and acidity were similar in all treatments; the rheological characteristics were affected, increasing its viscosity in the yogurt with the presence of flour, Finally, in the microbiological analysis allowed for the observation of greater growth of lactic acid bacteria (LAB) in the sample in which melloco flour was added, in relation to its homologue without the inclusion of melloco flour.