Carrera de Alimentos

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Desarrollo de un aditivo microencapsulado con base a edulcorantes de stevia (Stevia rebaudiana) para su aplicación en bebidas instantáneas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Aguinsaca Narvaez, Alex Fernando; López Hernández, Orestes Darío
The extraction of steviol glycosides from Stevia rebaudiana leaves is a relevant process for the creation of food products. The present study demonstrates the optimization of the extraction conditions and the subsequent formulation of a flavor additive with improved properties. The development of the additive consisted of three stages: extraction of the glycosides using water as solvent, microencapsulation of the extract with the flavoring agent by spray drying, and sensory evaluation. The tests were performed by varying three factors: the ratio of plant matter per volume of solvent (1:10; 2:10; 3:10), exposure time (10, 35, 60 minutes) and temperature (40, 70, 95 degrees Celsius). The highest total solids content was achieved with 10 minutes of exposure at a 3:10 ratio and a temperature of 95 degrees Celsius. The extract obtained was microencapsulated using a mixture of polysaccharides. Results obtained by FITS spectroscopy confirmed that both steviol glycosides and flavoring were effectively retained in the core of the microcapsules. A sensory panel evaluated the acceptability of the additive in a reconstituted beverage, obtaining a high satisfaction of the organoleptic characteristics. In conclusion, the developed additive improved the stability and flavor profile of steviol glycosides, offering a viable alternative for the instant beverage industry kept in its core.
Efecto de la variación de esterificación de la pectina en la gelificación de mermeladas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Ramos Jaramillo, Gabriela Estefanía; Sánchez Garnica, Manoella Alejandra
Agroindustrial waste becomes increasingly larger as the population grows, raising concerns about environmental impact. New strategies are being sought to reuse valuable waste in the food industry. The research focuses on extracting pectin from four varieties of lemon (Citrus limon var. Lisbon, Citrus latifolia, Citrus medica and Citrus reticulata) due to the high environmental impact of lemon production, where currently only the pulp is used to manufacture pulps and concentrates. The extraction was carried out by conventional acid hydrolysis and microwaves. The extracted pectin was subjected to analysis by Fourier Transform Infrared Spectroscopy (FT-IR) and Titration to determine its esterification percentage. For the effect of the variation of pectin esterification on the gelation of jams, a texture analysis was carried out where hardness, adhesiveness and cohesiveness were evaluated. The extraction method with the highest yields was by conventional acid hydrolysis with 14.9; 13.4; 3.98 and 0.51 percent, for each variety of lemon. The FT-IR analyzes obtained similarities in the bands indicated by methyl ester groups, covering ranges from 1737.86 - 1741.72 wave number, likewise the peaks detected at 1020.34 - 1024.20 wave number, show linkage to the C-O-C symmetric group. The pectin extracted from Citrus latifolia presented a higher percentage of esterification of 99.8 percent, suggesting that more esterified pectins have a better gelling effect in jams. These results highlight that lemon residues are a valuable source of pectin, useful as a food additive.
Elaboración de barras de chocolate utilizando un prebiótico (inulina) y monk fruit como edulcorante natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Villacís Noriega, Andrea Lizbeth; Ortiz Escobar, Jacqueline de las Mercedes
The development of this technological proposal focused on the production of chocolate bars with a prebiotic (inulin) and monk fruit as a natural sweetener in order to care for the health of the people who consume it. Analyses were carried out on the cocoa paste from which the chocolate was prepared, as well as on the best formulation. The cocoa paste underwent physicochemical analyses, such as moisture, ash, and titratable acidity, as well as nutritional parameters, such as total dietary fiber, fat, and antioxidant capacity. The results obtained allowed us to conclude that the raw material used was of high quality and suitable for the production of chocolate. Four chocolate formulations were elaborated and sensorially analyzed to identify the best treatment. The chocolate bar with the highest preference for tasters was treatment T2, containing 15 percent monk fruit and 1.9 percent inulin, which achieved an acceptability of 83.33 percent. For the best formulation, physicochemical analyses of moisture, ash, and titratable acidity were performed, and the results of the nutritional analyses of total dietary fiber, fat, and antioxidant capacity were 15.1 percent, 51.8%, and 372. 98 (micro moles ET per gram of sample) respectively; as for the microbiological analyses, the following were counted: mesophilic aerobes, total coliforms, moulds, yeasts and Salmonella, the results of these analyses indicate that the product developed has good sanitary quality, making it suitable for consumption by potential customers.
Elaboración de gomitas con la sustitución de sacarosa comercial por jarabe de cabuya (Agave americana L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Pullotasig Changoluisa, Priscila Yahaira; De la Torres Olvera, Andrea Verónica
The technological proposal consisted of the production of gummies by replacing commercial sucrose with cabbage syrup (Agave americana L.). Some health problems are generated by the high consumption of sucrose, and the industry has been working on reducing its use; for this purpose, alternatives with different types of natural sweeteners are needed to obtain favorable results. Therefore, sucrose was partially or totally substituted by C. syrup in the production of gummies. A completely randomized single-factorial experimental design was carried out, developing four treatments with different concentrations of sucrose and cabuya syrup and a control (T1) with sucrose as a sweetener; in T2, T3, T4, and T5, the percentage concentrations were managed. By means of sensory analysis with 25 untrained panelists, T3 (50 percent cabuya syrup and 50 percent sucrose) was established as the best treatment. It was compared with T1 to measure texture and different physicochemical parameters. In the texture analysis T3 presents hardness of 1301 gf and 1156 gf in the cycles; adhesiveness 0,3 mJ; resilience 0,81; cohesiveness 0,88; elasticity 7,48 mm; and chewiness 84,3 mJ. The protein content of T3 was 9,06 percent. Moisture content was 39,49 percent. Sucrose, 36,16 percent; glucose, 1,41 percent; fructose, 0,39 percent. Finally, microbiological analysis was performed to evaluate mesophilic aerobes, coliforms, molds, and yeasts; all analyses were within the ranges established by INEN 2217.
Elaboración de mermelada de frambuesa (Rubus idaeus L.), arándano (Vaccinium corymbosum L.) y mora (Rubus ulmifolius Schott) utilizando un edulcorante natural y carragenina como gelificante
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Soto Silva, Luis Sebastian; Ortiz Escobar, Jacqueline de las Mercedes
Nowadays, the consumption of sugary products is a phenomenon that has been increasing significantly over time; the development of the food industry is the main cause of the increase in diseases, pathologies, metabolic and physiological alterations, due to the high number of ultra-processed products with a high content of free sugars. The purpose of this research is to develop a jam from raspberry (Rubus idaeus L.), blueberry (Vaccinium corymbosum L.) and blackberry (Rubus ulmifolius Schott), which are fruits rich in antioxidants, and can offer health benefits, seeking to reduce neurodegenerative and cardiovascular diseases, since the use of a natural sweetener reduces the caloric impact of the product on the consumer and the use of a gelling agent such as carrageenan is suitable for achieving a product with a similar texture to a conventional jam. For the elaboration of the product, several formulations were provided and by means of a sensory analysis the best treatment was determined, which was evaluated in its physicochemical characteristics, microbiology and total antioxidant content. From the results obtained, it was concluded that the treatment with the highest amount of carrageenan and natural sweetener had good sensory characteristics in terms of smell, taste, texture and a higher acceptability index than the other treatments. As for the most important attribute, texture, the results were positive and similar to a conventional jam.
Estudio de la estabilidad del colorante extraído del rábano (Raphanus sativus) en una bebida no carbonatada base
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Silva Ayala, José Ignacio; Morales Acosta, Dayana Cristina
Food is linked to various sensory attributes such as smell, taste, texture and color. In the food industry there are several substances that are used to improve or highlight these organoleptic qualities. They are the so-called food additives, substances added with a positive purpose and under no circumstances to mask the poor quality of a food. These substances are very commonly used by food industries, mainly artificial colors, which may be related to the generation of allergies especially in children. The industry seeks its replacement by natural dyes. The coloring from radish is an alternative for use in different processed foods, but its stability is not good enough compared to artificial ones. The dye was extracted from the radish and different storage conditions of a non-carbonated beverage were tested to check the stability of the extracted anthocyanins. These pigments demonstrated low stability to the effect of LED light and in terms of temperature, storage at 38 degrees Celsius caused greater degradation of the dye.
Evaluación de las características fisicoquímicas y funcionales del almidón de Chonta (Bactris gasipaes)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Azogue Buenaño, Carlos David; Cadena Carrera, Santiago Esmiro
Chonta (Bactris gasipaes) is a native plant whose fruits have been underutilized despite its high starch and carotenoid content, which makes it a promising alternative for food applications. The physicochemical and functional properties of starch obtained from chonta were determined in order to promote its use in the industry. The physicochemical analysis revealed that chonta starch has a high content of fiber 0.74 percent and protein 1.11 percent, in relation to its other components moisture 11.91 percent, fat 0.40 percent and ash 0.22 percent, maintaining an acceptable purity. Likewise, a low amylose content of 13.52 percent was identified. As for functional properties, it was found that water absorption capacity ranged from 2.89 to 6.20 00 percent, while swelling power and solubility index increased progressively with temperature (60 to 90 degrees Celsius), reaching values of 2.93 to 6.40 and 3.86 to 7.00 percent, respectively. Viscosity analysis by RVA revealed a high gelatinization temperature (89.6 degrees Celsius), consistent with the results obtained by differential scanning calorimetry, which showed gelatinization temperatures of 91.43 degrees Celsius and a transition enthalpy of 14.91 Joules per gram. These functional properties highlight chonta starch as a versatile ingredient, suitable for applications as a gelling agent, emulsifier and stabilizer in the food industry, thanks to its viscosity stability at high temperatures.
Evaluación de las características fisicoquímicas y funcionales del almidón de miso (Mirabilis expansa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Peñafiel Quilumba, Vanessa Liseth; Cadena Carrera, Santiago Esmiro
Miso (Mirabilis expansa) is a native plant, native to the South American Andes, but at present, in Ecuador it is in danger of disappearing due to its scarce cultivation and consumption by local inhabitants and the lack of knowledge of its benefits, such as its high potential for starch production. The purpose of the present work was the extraction of starch from miso tuberous roots for the subsequent evaluation of its physicochemical and functional characteristics. The physicochemical characteristics determined in the miso starch obtained were: dry matter, moisture, ash, pH, fat, crude fiber, total starch and amylose, which are within the range of specifications for commercial starches used in food industries; however, the protein content was slightly higher. Among the functional properties, the water absorption index (WIA), water solubility index (WSI), swelling power (SWP), viscosity and gelatinization temperature were measured by differential scanning calorimetry (DSC) analysis. Miso starch presented high IAA (3.23-10.65 g water per g sample) and high PH (3.34- 11.50 percent). The viscosity obtained by RVA met the specifications for commercial starches. The gelatinization temperature reached its highest peak at 71 degrees Celsius, which indicates that it can be used in processed foods at high temperatures, acting as a thickening agent, gelling agent or texture modifier.
Evaluación de las propiedades antimicrobianas del hongo cola de pavo (Trametes versicolor (L.) Lloyd) y su aplicación como conservante en queso fresco
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Arteaga Teneda, Andrés Leonardo; Sánchez Garnica, Manoella Alejandra
The excessive consumption of processed foods with high levels of chemical additives has generated concern owing to the potential adverse effects on human health in both the short and long term. In this context, fungi have been proposed as promising alternatives for the production of natural food additives because of their functional and beneficial properties, as well as their ability to replace synthetic additives. For this purpose, a methanolic extract of the turkey tail fungus (Trametes versicolor (L.) Lloyd) was developed using the maceration method, which achieved the extraction of secondary metabolites together with the solvent methanol. The antimicrobial properties of the extract were evaluated using the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) against Escherichia coli ATCC 11775 and Staphylococcus aureus ATCC 25923, using resazurin as an indicator, which allowed the observation of coloration changes. For food application, a fresh cheese was developed incorporating the fungus extract, and its shelf life was determined by counting colony forming units (CFU) per gram of Enterobacteriaceae for 5 days. In addition, the Arrhenius equation was used to predict its stability by comparing it with a traditional preservation method such as brine. The T. versicolor extract exhibited antimicrobial properties, as evidenced by the inhibition of the growth of the studied strains of E. coli and S. aureus, as confirmed by MIC and BMC assays. Likewise, the extract showed preservative effects in fresh cheese that were comparable to those obtained with brine, according to the results obtained through the prediction of shelf life based on the Arrhenius equation.