Carrera de Alimentos

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    Efecto del uso de harina de camote morado (Ipomoea batata) y oca blanca (Oxalis tuberosa) en la producción de yogur descremado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Montachana Lagua, María Elena; Álvarez Calvache, Fernando Cayetano
    The research work was developed to enhance the use of undervalued Andean crops, these crops have favorable characteristics in the nutritional and technological functions of dairy products, in this way they can contribute to a healthy diet. This study evaluated the effect of the addition of purple sweet potato flour (Ipomoea batatas L.) and white goose (Oxalis tuberosa) on the physicochemical properties, proximal composition, sensory attributes, viscosity and consistency of a low-fat yogurt. For the preparation of yogurt, we worked with a fat content in milk of one percent. The results obtained indicate that low-fat yogurt with the addition of purple sweet potato flour and white goose have an average pH ranging from 4.18 plus minus 0.01 and 4.12 plus minus 0.01 at 20 days of storage and a high acidity compared to the control sample. In the sensory analysis, it evaluated parameters of color, smell, taste, viscosity and acceptability, with yogurt fortified with sweet potato flour presenting the greatest acceptability. The proximal composition (moisture, ash, protein, fat, fiber, calories and carbohydrates) showed an increase in yogurts fortified with flours compared to the control sample. The samples of low-fat yogurt presented a non-Newtonian behavior of pseudoplastic type, and the color parameters varied significantly during the storage period. The addition of flours from Andean crops shows positive effects around their nutritional value, increases viscosity, and prevents the effects of synergy.
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    Efecto del uso de harina de camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Minango Morales, Tatiana Belén; Álvarez Calvache, Fernando Cayetano
    The use of Andean crops for the incorporation into the development of fermented, products such as yogurt is a strategy that allows promoting the consumption of products that are disappearing. In this sense, the Andean crops found in this group present a good alternative for the development of products with differentiated nutritional value. In this investigation, purple sweet potato (Ipomea batatas L.) and white oca (Oxalis tuberosa) flours were used to develop the yogurt. The study was designed to evaluate the potential of flours from Andean crops and to know their effect on the nutritional, sensory, and technological properties of yogurt. Physicochemical parameters (pH, titleable acidity and color), proximal composition (moisture, ash, dietary fiber, carbohydrates, calories, and fat), analysis (viscosity) and consistency were analyzed. Likewise, an acceptance test was applied through sensory analysis to acept the effect of adding flour on the structure and texture of the yogurt during cold chain storage. The results were that the flours altered the structure of the yogurt, making it firmer and more cohesive, causing an increase in its viscosity without promoting changes in color parameters. In the case of purple sweet potato flour, the release of whey was significantly reduced during cold storage; therefore, it was shown that the addition of flours has potential as a natural stabilizer and as a source of dietary fiber in yogurts.
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    Efecto del uso de harina de zanahoria blanca (Arracacia xanthorrhiza) y mashua (Tropaeolum tuberosum) en la producción de yogur descremado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Tipán Toapanta, Edison Javier; Álvarez Calvache, Fernando Cayetano
    This research aimed to evaluate the effect of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flour on the quality properties of skimmed yogurt. Skimmed yogurt was made with a fat content in milk of 1 percent and with the addition of 0.9 grams of white carrot flour and mashua per 100 ml of milk. The proximal analysis was evaluated in accordance with the AOAC guidelines. The physicochemical properties, rheological parameters (viscosity and consistency) and sensory quality were evaluated during 20 days of storage at 4 degrees Celsius. The use of white carrot flour and mashua to enrich the skimmed yogurt improved the acidification process, decreasing the incubation time from 7 to 5 hours. The average pH of the samples decreased from 4.6 to 3.9 after 20 days of storage. There were no significant differences in the color parameters in all the samples, since they remained constant during storage. The viscosity showed a non-Newtonian behavior of the pseudoplastic type described by the power law model. Sensory attributes such as color, smell, taste, viscosity and general acceptability were evaluated, where yogurt with 0.9 percent white carrot flour presented better overall acceptability. Overall, the results suggest that mashua and white carrot flour could be considered as useful ingredients to enrich low-fat yogurt.