Carrera de Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34799

Browse

Now showing 1 - 20 of 203

Elaboración de un proyecto de factibilidad para la implementación de una microempresa dedicada a la producción de huevo deshidratado en el cantón Mejía
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Rojas Campués, Lenin Alejandro; Ortiz Escobar, Jacqueline de las Mercedes
A study was developed to determine the feasibility of implementing a microenterprise dedicated to the production of dehydrated eggs in Mejía. In order to achieve this target; market, corporate, technological and financial studies have been performed. The market study analyzed the potential market size of the new product. The administrative study was responsible for establishing the corporate structure of the microenterprise and the profile of the organization's employees. The technological study allowed to identify the location, the size of the project, select the machinery, equipment, suppliers and to know the proximal analysis of the dehydrated egg. Finally, the financial study demonstrated the economic profitability of the microenterprise based on the calculated financial indicators. The results obtained indicate that the production of the dehydrated egg would be 260 kg of dehydrated egg per day, packaged in polyethylene covers with self-closing with the trade name of OVOLAND. The equipment will be acquired in Ecuador and China, considering their transfer costs and necessary taxes. The profitability of the project is given by the financial indicators: the net present value (NPV) of 579,474.71 USD with an internal rate of return (IRR) of 99 percent in a recovery period from the third year; these values determined based on the initial investment and cash flow values for the first 5 years.
Recopilación de información sobre la capacidad antioxidante y el contenido de compuestos fenólicos presentes en la materia prima de una premezcla como suplemento alimenticio, y el efecto de su consumo sobre la salud
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Almache Escobar, Lisseth Micaela; Cerda Mejía, Liliana Alexandra
Ancestral Andean crops are an important source of nutrients and bioactive compounds, the latter of relevance because they offer natural antioxidant capacity. The objective of this work is to study the antioxidant capacity and the content of phenolic compounds, as part of a previous investigation in which the proximal analysis was carried out, which was carried out through a bibliographic review and the application of surveys in Ambato canton. In the bibliographic search, it was obtained that of the six flours, the one with the highest antioxidant capacity was white carrot (3.08 mg TE per gram) and the one with the lowest was lupine (0.81 mg TE per gram), this particular due to differences in processing, climates and soil type. Regarding the content of phenolic compounds, lupine flour with 2.39 mg GAE per gram, was the one with the highest content, due to the fact that extruded flours were used and the grains were subjected to unfavorable environmental conditions before processing, while the lower content was obtained in quinoa with 0.64 mg GAE per gram, due to the fact that non-phenolic compounds are the most prevalent in these compounds. The food supplement-type premix obtained from the six flours would have a natural antioxidant capacity of 1.56 mg TE per gram and 1.44 mg GAE per gram of phenolic compounds, which, through its administration in children, would help muscle, bone, cognitive and brain development. waterproof system.
Elaboración de un estudio de factibilidad para la creación de una microempresa productora de té de hojas de guanábana (Annona muricata) y su comercialización en la ciudad de Santo Domingo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Bravo García, Flor Itati; Ortiz Escobar, Jacqueline de las Mercedes
The production of tea and infusions in Ecuador is an oligopolized market due to the fact that not many companies decide to invest in the transformation and elaboration of this aromatic drink, originating the importation of other teas. As for the natural wealth in Ecuador, this is vast and poorly exploited, due to the fact that there is no adequate investigation of the novel plants that exist and that provide health benefits to those who consume them, a fact for which the flavors of tea of traditional herbs prevail on the market. This project includes the study for the development of a new product: infusion based on soursop leaves. From an investigation of the leaves of the soursop plant, the market study of the competition and the determination of the target population, qualitative and quantitative investigations to collect valuable information for the product, as well as an organizational structure that indicates in detail the constitution of the company together with the functions and duties of the personnel in charge. It also presents a technical study that establishes the distribution of the plant, its geographical location, the manufacturing technology of the infusion and the physicochemical parameters of the raw material. Finally, a financial study was carried out where the costs of raw material, machinery and equipment required were determined, obtaining as a result a total investment of USD 59.115,29, a NPV of USD 4.748,92 and an IRR of 22.33 percent, indicating that the business is feasible to implement.
Elaboración de un proyecto de factibilidad para la instalación de una microempresa de granola nutritiva en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03) Tamayo Ulloa, Abigail Fernanda; Ortiz Escobar, Jacqueline de las Mercedes
The current project allows us to know the feasibility of installing a granola processing microenterprise in the Ambato canton of the province of Tungurahua, for which four fundamental pillars are required: market research, corporate study, technical study, and financial analysis. The project is based on the initiative to provide nutritious granola that contains the traditional peanut candies or roasted corn in the product's formulation. In addition, it seeks to contribute to the nutrition of the target market, for which habits were identified through market research, consumer trends related to potential granola customers, and a favorable reception was obtained for the idea of the new product. The corporate study determined a route and vision for the microenterprise's future with a transparent chain of command and a philosophy that identifies it. BeeNutri is the name of this undertaking. In the technical study, suitable production technology, equipment, materials, supplies were selected, and the production capacity for its correct operation was established, as well as the distribution of the plant, which will be located in the parish of Pishilata. Finally, through the financial analysis, the viability and sustainability of the project to be executed were known, for which financial indexes such as Net Present Value (NPV), Internal Rate of Return (IRR), Investment Recovery Period (IRP) were used, the same ones that determined that the microenterprise is profitable and can be installed in the city from Ambato.
Aplicación de sensores electroquímicos como herramienta de apoyo al análisis sensorial de frutas, vegetales y hierbas medicinales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Faconda García, Lissette Salomé; Fuentes Pérez, Esteban Mauricio
This project focused on the search for electrochemical sensors that provide support for sensory analysis in fruits, vegetables, and medicinal plants. In this research, a theoretical analysis of the published scientific studies was carried out about the foundation, operation and applications that have been developed according to the innovation of both the nose and the electronic tongue and the work in conjunction with the different types of sensors more used in each device, so that the analyzes of the organoleptic characteristics of this type of food are within the quality standards, which the use of these was based on preliminary studies with information published during the last 6 years, which is found available in the database offered by the Technical University of Ambato (ProQuest, Scopus, Science Direct) and also the free access database (Scielo, Google academic). Therefore, the results of the research are represented by graphs and tables describing the sensory support that fruits and vegetables have using these devices and the use of classification methods, as well as the volatile and chemical compounds that are commonly found. in this type of food. In conclusion, the work allowed to know that within the agroindustry it is possible to apply the electronic nose and tongue, allowing to improve the quality of these foods, as well as the improvement of the response in comparison with panels of experts.
Leguminosas: evaluación de sus compuestos nutricionales y bioactivos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Simbaña Simba, Evelyn Dayana; Vilcacundo Chamorro, Rubén Darío
Legumes belong to the leguminosae family, their seeds are used for both human and animal food; its nutritional quality depends on factors such as the geographical area of the crop, species, production conditions, etc. They are characterized by their high nutritional value, presenting a higher protein content (19-36 percent) in relation to cereals (6-12 percent), they include most of the essential amino acids, being a good source of lysine, but it is limited in amino acids sulfur like methionine and cysteine. As for carbohydrates, up to 60 percent are present, this being the majority constituent with a great contribution of energy and fiber; its lipid content is characterized by being low, highlighting the presence of triglycerides, oleic, linoleic and linolenic acid. In relation to micronutrients, they are an excellent source of minerals such as iron, zinc, magnesium, calcium and phosphorus. They offer water-soluble vitamins, especially those of group B: thiamin, niacin, riboflavin and folate. In addition, they contain bioactive compounds that, when consumed, have metabolic effects of interest, such as polyphenols, anthocyanins, flavonoids, phytoesroles and bioactive peptides, the same ones that have biological activities (antioxidant, anticancer, antimicrobial and anticholesterolemic) important in the prevention of chronic diseases. not communicable. Despite their nutritional and biological value, in general, they are not recognized and their consumption is often not valued enough, which is why the objective of this bibliographic review was to evaluate the nutritional and bioactive compounds that legumes possess, promoting in this way its consumption.
Extracción y microencapsulación de ácido ferúlico a partir de los residuos agroindustriales de bagazo de malta de cebada como potencial antioxidante
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Cevallos Andrade, Viviana Elizabeth; López Hernández, Orestes Darío
The extract of ferulic acid (FA) obtained from the agroindustrial residues of barley malt bagasse (BSG) was microencapsulated in maltodextrin matrices and through bibliographic compilation its potential as an antioxidant in the food industry was determined. Three types of malt were used for the study (Pilsen, Pale Ale and Munich) and in the extraction a strong acid pretreatment with diluted 96 percent purity H2SO4 and a strong basic treatment with 2 percent NaOH were used, where it was shown that the Munich-type malt has a greater amount of AF. ´ It was determined that the AF microencapsulation with Munich-type malt presented a better extraction efficiency under conditions previously established for the three malts. of 35 g of encapsulating agent in 100 ml of distilled water, which was corroborated with the analysis by infrared spectrophotometry where the presence of ferulic acid was evidenced and in turn how it is coated in the polymeric matrix, losing its main bands when dissolved in water. In addition, it was evaluated that, for the evaluation of the antioxidant capacity of the microencapsulated extract of ferulic acid, techniques should be applied both in vitro and in vivo that allow knowing the anti- and pro-oxidant capacity of AF.
Efecto de la aplicación de ozono gaseoso en la conservación postcosecha de la pitahaya amarilla (Hylocereus megalanthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Muyulema Infante, Yessenia Nathaly; Arancibia Soria, Mirari Yosune
The yellow pitahaya (Hylocereus megalanthus) is widely accepted in the Ecuadorian and international markets due to its nutritional, nutraceutical and functional properties. However, its short shelf life during post-harvest storage generates important losses for the industry. In this sense, the present bibliographic research aims to synthesize the effect of the application of gaseous ozone on pitahaya as an alternative for postharvest conservation and to determine the effect of ozone on its physicochemical, microbiological and sensory properties. In view of the results, ozone treatment is an effective alternative against spoilage microorganisms such as mesophilic aerobic bacteria, molds and yeasts; this treatment proved to be effective because it reduced the microbial load present in the pitahaya. The research showed that gaseous ozone acts positively on the physicochemical and sensory quality since the treatment does not present significant changes in these properties.
Capacidad antioxidante del Kimchi elaborado en Ecuador a partir de Brassica oleracea var. capitata
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Castro Palacios, Juan Pablo; Vilcacundo Chamorro, Rubén Darío
Kimchi is a fermented food consumed in South Korea approximately 2,000 years ago. The main objective of this research work was to evaluate the antioxidant capacity (AC) of Kimchi made in Ecuador, before and after the fermentation process. A formulation was used with certain modifications in relation to other investigations, whose main ingredient was Brassica oleracea var. capitata with 78.73 percent. Two batches were prepared and left to ferment in the dark at an average temperature of 17 degrees Celsius for 9 days. The samples to be analyzed were taken every 3 days, previously lyophilized and crushed. The antioxidant capacity of Kimchi was determined using the ABTS methodology, obtaining a relatively high value on day 0 (19975.43 more less 1999.35 micromoles Trolox equivalent per gram of dry sample), due to the presence of phytochemicals with antioxidant properties typical of the ingredients used. After nine days of fermentation the value increased (27393.71 more less 93.72 micromoles Trolox Equivalent per gram of dry sample),). In addition, it was found that the maximum value of antioxidant capacity was reached on the sixth day of treatment as there was no significant difference with the value found on the ninth day. The intervals of days 0-6, 0-9 and 3-9 presented statistically significant increases in CA, which were 31.22percent, 37.14 percent and 21.44percent, respectively.
Elaboración de un proyecto de factibilidad para la implementación de una microempresa procesadora de habas (vicia faba L.) fritas saborizadas en la ciudad de Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Acurio Garay, Alison Abigail; Ortiz Escobar, Jacqueline de las Mercedes
This project is carried out in order to know if the installation of a flavored fried beans processing microenterprise in the city of Latacunga is feasible, so it is important to focus the work on four different areas, which include the market study, the organizational study, technical study and financial study. The purpose of this study is to offer the consumer a traditional industrialized product, in the market study it was possible to identify the purchase intention, the consumption trend, the price that customers are willing to pay, as well as their consumption habits. The organizational study allowed to determine the required personnel, their functions and professional profile, as well as the mission, vision, values and policies of the company, defining Abi Snacks as the name of the micro-enterprise. The technical study, for its part, allowed defining the necessary engineering for the production of flavored fried beans, as well as the correct formulations for the three flavors, the production capacity, the necessary equipment and supplies, the location, the plant design, which will be located in the Ignacio Flores parish. The financial study made it possible to define the viability and sustainability of the microenterprise based on the implementation of financial indicators such as the Balance Point (PE), the Net Present Value (NPV), the Internal Rate of Return (IRR), the Profitability on the Investment (ROI) and the Period of Recovery of the Investment (PRI), which ensured that the company can be implemented.
Análisis comparativo nutricional del tomate (Solanum lycopersicum) y mora (Rubus ulmifolius) de origen orgánico y agroquímico
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Camino Torres, Mary Joseph; Franco Crespo, Christian David
In the present study, a segment of the agri-food sector is analyzed from the comparison of products that are classified as organic vegetables and those of conventional origin. For this reason, it is important to raise awareness of the availability of healthy and wholesome foods that are currently gaining greater support from the population. The investigation worked with two tomato (Solanum lycopersicum) and blackberry (Rubus ulmifolius) products, to which physical-chemical and proximal analyzes were carried out in order to analyze the differences that exist in the nutritional quality of a product of organic origin and a conventional product where agrochemicals are used. It is important to mention that organic products suffer from pest stress, which is why they activate defense mechanisms to increase vitamin levels; In the case of conventional products, this does not happen because when applying chemical substances, they help to eliminate existing pests. The results showed that organic products have different nutritional characteristics than conventional products. However, these differences do not show statistical significance. In addition, it was shown that organic products have higher levels of lycopene because the skin of food is richer in pigments, this carotenoid is more concentrated in the skin of organic fruits. Organic blackberries contain higher values of vitamins, benefiting the health of those who consume them, since the opposite happens in conventional products, since the excessive use of agrochemicals is causing different types of diseases in people who have long-term problems.
Estudio de los beneficios del consumo de licopeno como suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) López Acosta, Doménica Aydee; Cerda Mejía, Liliana Alexandra
A diet rich in foods containing carotenoids is associated with health benefits. Interest in lycopene is growing rapidly because it is a natural pigment characterized by high antioxidant potential and unique physicochemical structures that contribute to specific biological properties related to the red color present in tomatoes and tomato products. In plant sources where lycopene is found, the isomer is predominantly all-trans; however, the most bioavailable form is cis - lycopene. In the results of the review, the mechanisms of action of lycopene, bioactivity, digestive absorption, metabolism, transport and stability are highlighted. The comprehensive study of food seen as a food matrix, involves not only the nutritional aspect, but also all those elements that can be part of the diet. Due to the above, various publications show an association between the consumption of lycopene in the diet and the preventive role of certain types of diseases, where the reduction of the risk of cardiovascular diseases, cancer and other ailments is related. However, as a food supplement, lycopene is packaged in dark bottles to achieve protection against light exposure, because it can undergo degradation processes and loss of bioactivity; opting for a lycopene supplement will provide the right amount of this antioxidant, there is no consensus on the recommended daily dose, which is in the range of 7 to 70 milligrams per day.
Evaluación de pérdidas y desperdicios en empresas artesanales generadoras de valor agregado con cacao CCN51 (Theobroma cacao L.) del cantón Ambato-Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Arcos Pazmiño, Carla Patricia; Teneda Llerena, William Fabián
The craft companies that transform cocoa into value-added products in the Ambato-Ecuador canton generate a large amount of losses and waste, causing low production performance, which is not solved by the chocolatiers as they do not have a clear knowledge of the amount exactly what is lost from the raw material in each operation and how this affects the productive growth. Therefore, the main objective of the work is to quantify the losses and waste generated in the transformation of cocoa into semi-finished products. The work was carried out through the information collected in 15 craft chocolate-producing companies through a questionnaire with which cross-tabs of the key information obtained were elaborated, later, in 3 of the companies the amount of losses and waste of each was determined one of the processes that are carried out for the production of semi-finished products by making 3 replicas. Obtaining in this way the exact quantity and percentages of losses and waste during each operation that is carried out in the production of cocoa paste and chocolate, together with yields of 79.63 and 88.06 percent, respectively. Which it was concluded that they presented low values compared to bibliographic sources, determining that there is poor handling of the product, along with poor infrastructure causing losses in production processes which are not considered by producers by not seeking solutions. increase their productive performance.
Proyecto de factibilidad para la implementación de una microempresa de chorizo picante ahumado en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Espinoza Betancourt, David Israel; Ortiz Escobar, Jacqueline de las Mercedes
The present project allows to know if it is feasible to implement a spicy smoked sausage microenterprise in the city of Ambato province of Tungurahua, for these four key bases are needed: market study, project engineering, corporate structure, and analysis. financial. The purpose of the project is to offer a spicy smoked sausage to the market, which has chili in its formulation, which together with the smoked one, gives distinctive organoleptic characteristics to the product, and will act as conservation agents. Through a corporate study, the administrative requirements of the undertaking called Paysandú sausages. In the engineering of the project, the technology for the elaboration of sausage was applied, selecting materials, equipment and supplies, the productive capacity for an adequate functioning of the microenterprise was determined, a sensory analysis was applied for the election of the best formulation and in the best treatment (30 percent fat and 20 percent chili), a proximal and microbiological analysis was performed. Through a financial study, the viability and profitability of the project for its implementation was determined, based on financial indicators which were the Net Present Value of 29.717,69 dollars, Internal Rate of Return 67 percent, Break-even point of 2614 units/month and the Return on Investment with 159 percent, which determined that the microenterprise is profitable and can be implemented.
Estudio bromatológico de Disterigma empetrifolium (Kunth) Drude y su adición en una barra energética
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bombón Amaya, Erika Viviana; Vargas López, José Homero
The main objective of this research is to study the bromatological characteristics of Disterigma empetrifolium (Kunth) Drude and its addition in an energy bar. The idea was born to use these fruits of native species of Ecuador and to incorporate them in a nutritious diet for people. Disterigma empetrifolium (Kunth) Drude (chirimote) is a species of the Ericaceae family. The fruits were collected in the Teligote hill - Pelileo, province of Tungurahua. It contains high amounts of vitamin C, potassium, iron, total sugars and dietary fiber. The next step was to obtain an energy bar based on D. empetrifolium, for the formulations an AxB factorial design was used, in combination with dehydrated chirimote fruit and panela honey where 6 treatments were obtained. The acceptability of the product was then evaluated and ANOVA and multiple range tests (Tukey) were carried out, where it was observed that there was a significant difference between the treatments, indicating that Treatment 4 was the best (20 percent dehydrated fruit of D. empetrifolium and 15 percent panela honey). Bromatological analyses were carried out, which indicated that per 100g of product in percentage there is 8.25 moisture, 2.10 ash, 7.73 protein, 11.1 fiber, 6.71 fat, 64.11 carbohydrates and 347.75 kcal of caloric energy. On the other hand, evaluating the microbial quality of molds, yeasts, total coliforms and E. coli, indicating that they are within the limits established by INEN 2595.
Caracterización fisicoquímica y reológica de la harina de trigo (Triticum aestivum) obtenida de los pasajes del proceso de molienda en Molinos e Industrias Quito Cía. Ltda.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bustillos Banda, Katty Alejandra; Paredes Escobar, Mayra Liliana
The wheat grain is the main raw material in the flour production of the Ecuadorian industry, however, due to the demand for carbohydrate consumption worldwide, mainly bread, pasta and cookies; The milling sector has seen the need to increase the quality and performance of the flour through the implementation of new equipment and passages. The present research work was based on the physicochemical and rheological characterization of the flour fractions from the milling process passages, with which specific mixtures can be developed to achieve a flour with higher yield and bakery quality. During the experimental development of the research, through the physicochemical characterization of the flour fractions, it was obtained that the flour from the last crushing and compression mills (B5-PA, C4, C5, C5-H black) presented a high ash content, damaged starch, enzymatic activity, titratable acidity and lower moisture content, granulometry under #10 mesh and wet gluten. Finally, with the help of the rheological study of the flours in the Mixolab equipment, hand in hand with the physicochemical characterization, it was possible to develop an industrial aptitude organizer allowing to classify the flour fractions according to their strength and technological functionality as sliced bread, baguette, pizza, pasta and cookies.
Estimación de tiempo de vida útil de una premezcla a base de matrices alimentarias andinas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Mosquera Fiallos, Evelyn Joana; Cerda Mejía, Liliana Alexandra
It was studied shelf life of a premix based on Andean food matrices with a formulation of 40 percent goose flour, 20 percent lupine flour, 20 percent quinoa flour, 10 percent mashua flour, 5 percent white carrot flour and 5 percent chia flour. Microbiological and physicochemical characteristics were evaluated at ambient temperature, such as 37 degrees centigrade for 37 days, obtaining absence of molds and yeasts, absence of mesophilic aerobic bacteria, absence of Enterobacteriaceae and absence of Salmonella, from day zero to day 37. Depending on the pH, the data was adjusted to zero order kinetics, determining a shelf life of 146 days at ambient temperature and 108 days at 37 degrees Celsius. In terms of acidity, a shelf life of 93 days at ambient temperature and 79 days at 37 degrees Celsius. Finally, depending on the humidity, with a kinetics of order one, a shelf life of 481 days at ambient temperature and 43 days at 37 degrees Celsius. Concluding that the premix of Andean crops meets the requirements of the Ecuadorian standard, this product can be oriented for consumption as a supplement for children from 1 to 3 years. In addition, the premix does not contain gluten, which makes it a suitable food for people with celiac problems.
Proyecto de factibilidad para la implementación de una microempresa productora de yogurt bebible saborizado con pulpa de mora en la ciudad de Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Tapia Romero, Sabrina del Rosario; Ortiz Escobar, Jacqueline de las Mercedes
The present project allows us to determine the feasibility of implementing a micro-enterprise to produce flavored drinkable yogurt with blackberry pulp in the Latacunga canton, through a feasibility study based on four study parameters: market analysis, technical study, administrative-organizational study, and financial study. The objective of the project is to introduce to the commercial market a line of dairy products such as yogurt drinks flavored with fruit pulp as an option to reduce the use of artificial flavorings and colorings that are used as chemical additives that can be harmful to the consumer's health because they cause side effects. The consumption of the product tries to be included in the target market as a strategy that is focused on the nutrition of the buyer, through the acquisition and introduction of yogurt to their daily diet. The market study determined the preferences and forms of consumption of the selected segment. The technical study identified the production capacity, process technology, and distribution of the plant, which is in the Latacunga canton, parish of Ignacio Flores. The administrative study established a hierarchical organizational structure with a solid business philosophy, consolidating Lácteos Tapia S.A. as a microenterprise dedicated to the production of quality dairy products. Finally, the economic analysis determined the feasibility and profitability of the project by applying a financial matrix where financial indicators such as VAN, PRI, TIR, ROI and break-even point (BEP) were obtained over a 5-year period.
Desarrollo de una barra energética a partir de cultivos andinos: quinoa (Chenopodium quinoa), avena (Avena Sativa) y amaranto (Amaranthus Caudatus L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Aponte Martínez, Edwin Marcelo; Franco Crespo, Christian David
This project focuses on Andean crops and their influence on the formulation of an energy bar, considering within this group cereals such as Oats (Avena sativa) and the pseudocereals Quinoa (Chenopodium quinoa) and Amaranth (Amaranthus Caudatus L.). The Solver add-in for the Excel spreadsheet was used. Through an adjustment of values within the objective and restriction cells, they manage to give the desired value, finding an optimal value while minimizing costs. Once the formulation was defined, the product was elaborated. The physicochemical analyzes performed were presented in percentage: 5.02 moisture, 1.85 ash, 28.3 fat, 15.9 protein, 13.8 fiber, 35.13 carbohydrate and 458.82 kilocalories of energy. The same ones that met the established standards and norms, except for fat, which had a high value attributed mainly to butter and the presence of nuts within the formulation. The elaborated product presented a very low value of mesophilic aerobes, it is acceptable within the microbiological part, representing a good food safety. The texture analysis was performed in terms of hardness obtaining a value of 1757 grams. The sensory analysis was carried out to obtain a sensory profile and to know which of the parameters the consumer prefers. Through the calculation of the economic feasibility, a net value of 0.75 cents per 75 grams of bar was obtained, through the financial indicators, a viability was obtained since there are positive values.
Elaboración de un proyecto de factibilidad para la instalación de una microempresa de gomitas nutricionales en el cantón Salcedo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Barreros Ortiz, Jéssica Sofía; Ortiz Escobar, Jacqueline de las Mercedes
Nutritional gummies are a type of healthy candy due to their content of inulin (fiber), vitamin C and E; ingredients that provide nutritional benefits for consumers. For this reason, the present project allows to know the feasibility for the installation of a nutritional gummies microenterprise in the Salcedo canton, applying criteria that are based on the analysis of market study, administrative study, technical study and financial evaluation. In the market study, the macro and mesoenvironment of the gummies business was analyzed, the market segment was established, to which surveys were applied, to know the current trends and preferences of consumption. In the administrative study, it was determined that the Alimentaria Barreros microenterprise will function under a mission, vision, values, policies and an organization chart structured in a hierarchical manner, according to the positions of the personnel, the functions and the professional profile were specified. In the technical study, the location was selected, by means of the quantitative point method, the size, project engineering, proximal and sensory analysis, brand design, label and packaging, plant design and inventory policy were determined. Finally, in the financial study, for the initial investment, pre-operative expenses, working capital, short-, medium-, and long-term assets were considered, and the profitability of the microenterprise was evaluated through financial indicators, such as the Net Present Value. (VAN), Internal Rate of Return (IRR), Investment Recovery Period (PRI), Return on Investment (ROI) and Break-Even Point (PE).