Carrera de Alimentos

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    Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Borja Suárez, Daniela Alexandra; Acurio Arcos, Liliana Patricia
    The present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.
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    Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toapanta Yugsi, Elisa Gardeña; Salazar Garcés, Diego Manolo
    Currently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.
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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.