Carrera de Alimentos

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    Sustitución parcial de harina de trigo (Triticum aestivum L.) por harina de bagazo de caña de azúcar (Saccharum officinarum L.) deslignificado en la elaboración de galletas integrales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Condo Sánchez, María de los Ángeles; Guanoquiza Rivera, Manuel Israel
    Sugarcane bagasse (Saccharum officinarum L.) is the main by-product of the sugar industry; however, due to inadequate disposal, its use in the food field is little explored. To take advantage of the nutritional potential of this fibrous residue, whole-grain cookies were formulated with partial substitution of wheat flour by delignified sugarcane bagasse flour, in percentages of 0, 10, 20 y 30. An alkaline delignification treatment with NaOH 0.5 N, in a 1:4 solid: liquid ratio, assisted by autoclaving, was applied to improve the digestibility of the bagasse for human consumption. The rheological properties of the flours were studied by Mixolab against an objective profile. The cookies of the best treatment were determined by sensory and instrumental analysis, from which the physicochemical and microbiological quality was analyzed. The alkaline treatment was effective, achieving a lignin removal of 89 percent. In conjunction, the increase in the levels of delignified BCA flour provided greater water absorption capacity, greater kneading stability, less protein weakening, decreased viscosity, greater amylase activity and reduced starch retrogradation. Such effects led to a significant increase in hardness and a reduction in the amount of fractures in the cookies; while, in the color parameters, a decrease in lightness. Therefore, cookies with 10 percent partial substitution had higher sensory acceptability, with better texture and brightness, being considered a food rich in dietaryfiber.
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    Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Castillo Salazar, Marco Sebastian; García Pazmiño, María Eugenia
    The need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.