Carrera de Alimentos

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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de lácteos Suamore ubicada en el cantón Ambato provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Suarez Guato, Jairo Mauricio; Vargas López, José Homero
    The development of a Good Manufacturing Practices (GMP) manual for the microenterprise Suamore aims to improve the quality standards of the products produced and ensure food safety. The implementation of the manual will enable the microenterprise to produce safe products required by regulatory agencies, guaranteeing the satisfaction of the end consumer. A diagnosis of the current situation of the microenterprise was carried out using the checklist developed based on the provisions of the ARCSA – 016 – 2022 – AKRG regulation, which made it possible to establish corrective and necessary measures to prevent any type of contamination. Based on the diagnosis, the levels of compliance, non-compliance, and not applicable were determined to identify measures to remedy the existing nonconformities. In addition, Standard Operating Procedures (SOP) and Sanitation Standard Operating Procedures (SSOP) were developed, according to the guidelines required by the microenterprise, from the reception of raw materials to the commercialization of the final product. On the other hand, training sessions were provided to the operational staff of the microenterprise with the objective of strengthening the knowledge acquired and ensuring effective management of regulatory documentation. Finally, the GMP manual was developed for the microenterprise Suamore with the objective of improving the quality management system in the processing plant, ensuring the quality and safety of the product intended for human consumption. Its implementation will allow the microenterprise to raise its quality standards and thereby improve its competitive position in the country's markets.
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    Determinación del calor isostérico de adsorción de agua de harinas obtenidas a partir de residuos de brócoli, coliflor y col
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Salgado Rivera, Johnny Paúl; Acurio Arcos, Liliana Patricia
    The research focuses on the need for more efficient use of broccoli, cauliflower, and cabbage waste. While these vegetables have nutritional and technological value, their high moisture content makes them vulnerable to spoilage. Therefore, the study proposed transforming the waste from these three cruciferous vegetables into a stable flour and evaluating its water adsorption behavior. The method involved selecting, washing, and cutting the vegetable waste, using a control sample and its counterparts with thermal pretreatments: boiling, steaming, and microwave drying, followed by convection drying at 65 Celcius degree for eight hours. The samples were then ground, stored, and analyzed by constructing adsorption isotherms at 20, 30, and 40 Celcius degree using saturated saline solutions and the static gravimetric method. The net isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that drying reduced water activity below 0.60, improving microbiological stability. Isotherms exhibited Type III behavior, and equilibrium moisture content increased with water activity. Furthermore, isosteric heat was highest at low moisture content and decreased with increasing moisture. Therefore, this type of flour is a viable alternative for utilizing cruciferous waste, provided that storage conditions are properly controlled.
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    Diseño de una bebida saborizada a base de Diente de león (Taraxacum Officinale) y Muña (Minthostachys Mollis) especies presentes en Quisapincha – Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Ramón Moreno, Jimmy Jorge; Delgado Ramos, Andrea Verónica
    The progressive loss of traditional knowledge and food utilization of native plant species, such as dandelion (Taraxacum officinale) and muña (Minthostachys mollis), has limited their agro-industrial valorization in the province of Tungurahua. The objective of this research was to design a beverage based on both plant species sourced from Quisapincha. The methodology comprised the bromatological characterization of the raw materials, the formulation of three treatments through aromatic infusion, the evaluation of acceptability and sensory profile using sensory analysis, as well as the determination of the physicochemical and microbiological parameters of the highest-rated treatment. The results showed that Taraxacum officinale presented higher contents of fiber (12.43 percent), protein (18.16 percent), and ash (15.39 percent), while Minthostachys mollis recorded the highest carbohydrate content (59.62 percent). Both species stood out for the presence of dietary fiber, inulin, phenolic compounds, and other bioactive metabolites of functional interest. The acceptability analysis, processed using ANOVA and Tukey's test, identified the formulation with 1.10 percent muña and 0.40 percent dandelion as the best treatment, which was characterized by aromatic, sweet, and refreshing attributes. The beverage presented a titratable acidity of 0.167 percent, a pH of 4.4, 7.23 degrees Brix, and the absence of growth of aerobic mesophilic microorganisms, molds, and yeasts. It is concluded that the developed formulation constitutes a viable alternative for obtaining functional beverages, contributing to the technological, sensory, and functional potential of these understudied plant species, and expanding the available knowledge for their agro-industrial utilization.
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    Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Quispe Saca, Jhonatan Paul; Moreno Miranda, Carlos Santiago
    The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.
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    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata) y harina de pulpa-piel de plátano no comercial (Musa acuminata) en el desarrollo de un yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Parra Portero, Danna Isabel; Salazar Garcés, Diego Manolo
    Skimmed yogurt, despite being a low-fat alternative, has technological limitations, such as low viscosity, reduced creaminess, and greater syneresis, which reduces its sensory acceptance and functional value, and it lacks dietary fiber. In this context, the objective of this work was to evaluate the effect of incorporating cabbage flour (Brassica oleracea var. capitata) and non-commercial banana pulp-peel (Musa acuminata) in the development of a non-fat yogurt. For this, three treatments were prepared: a control and two formulations with different proportions of vegetable flours (50:50 and 25:75), which were previously obtained by dehydration and grinding. Of these, the proximal composition, physicochemical properties, consistency, stability during 21 days of storage, and sensory acceptance were evaluated. The results showed that the addition of flour increased fiber and carbohydrate content, reduced fat content, and significantly altered pH, acidity, and color (p < 0.05). During storage, a decrease in pH and an increase in acidity are observed, more pronounced in the treatment with a higher banana pulp content, indicating greater fermentative activity. Sensorily, the attributes of flavor, odor, and viscosity will not be affected, highlighting the T2 treatment in overall acceptability. In conclusion, incorporating these flours improves nutritional value. It maintains the quality of skimmed yogurt, constituting a viable alternative for valorizing agroindustrial byproducts and contributing to the development of sustainable functional foods.
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    Desarrollo de un sustituto cárnico a base de Musa paradisiaca (plátano)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Paredes Dominguez, Paula Anahi; Cerda Mejia, Liliana Alexandra
    This study focused on developing a meat substitute from green banana flour (Musa paradisiaca) by leveraging the advantages of solid-state fermentation. In the first stage, five strains of Aspergillus sp. were evaluated under different time and temperature conditions to optimize the release of reducing sugars. Among them, the Aspergillus sp. 4 strain stood out for its high hydrolytic capacity, reaching 55.0 mg per mL after incubation at 25 Celsius degrees for 72 hours. Subsequently, this hydrolyzed substrate underwent a second fermentation step using Fusarium sp. across four experimental treatments. Although the treatment at 25 Celsius degrees for 72 hours achieved the highest protein content in this phase (2.78 percent), this value was lower than the initial protein content of the banana flour (4.14 percent). Using the resulting biomass, two plant-based meat prototypes were formulated: one with a texturizing agent and one without. The sensory evaluation, conducted by a panel of 15 semi-trained judges, revealed that the formulation with the texturizer was better received, achieving an average acceptability score of 4.0. Furthermore, the instrumental texture profile analysis for this sample showed a hardness of 1.46 N and a chewiness of 1.24 mJ, properties that were translated into a soft, cohesive, and palatable texture. In conclusion, these findings demonstrate the technological viability of transforming fermented banana flour into an innovative matrix for the development of meat analogues.
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    Evaluación del contenido de fibra dietética y propiedades tecnofuncionales de la torta de coco residual para su aplicación en una premezcla para batidos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Navarro Sánchez, Pamela Estefania; Moreno Miranda, Carlos Santiago
    The use of agro-industrial by-products helps reduce waste while obtaining useful ingredients for new food formulations. Residual coconut meals are of technological interest due to its dietary fiber content. However, its incorporation into food products requires prior conditioning and evaluation of its behavior in a reconstituted matrix. The raw material was conditioned through washing, disinfection, drying, milling, and sieving. Then, its proximate composition, total dietary fiber, physical, technofunctional, and technological properties were determined. Premixes with different levels of residual coconut meal inclusion were also formulated, and their viscosity, mixability, homogeneity, and sensory acceptability were evaluated. The coconut meal presented 4.81 percent moisture, 19.0 percent protein, 16.7 percent fat, 1.96 percent ash, and 44.3 percent total dietary fiber. In addition, it showed a water retention capacity of 7.05 grams per gram, swelling capacity of 5.97 milliliters per gram, solubility of 31.61 percent, and apparent viscosity of 51.27 millipascal-seconds. In the sensory evaluation, no significant differences were found among the formulations; nevertheless, formulation F2 presented a favorable trend in some of the evaluated attributes. It is concluded that conditioned residual coconut meal can be used as a functional ingredient in premixes for smoothies.
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    Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morejón Gonzalez, Abraham Paul; Ortiz Escobar, Jacqueline de las Mercedes
    The present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.
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    Elaboración de un helado de paila a partir de mandarina (Citrus reticulata) de Patate, fortalecido con inulina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morales Morales, Angel David; Ortiz Escobar, Jacqueline de las Mercedes
    Consumers are showing increased interest in foods that, in addition to providing nutritional value, maintain pleasant sensory characteristics and preserve traditional preparations. This research aimed to develop a traditional ice cream made in a paila (a type of traditional Colombian ice cream), evaluating its physicochemical, sensory, nutritional, and microbiological properties. Different treatments were developed with variations in the concentration of mandarin juice and inulin, in order to determine the treatment with the best quality characteristics and consumer acceptance. The results obtained showed that the incorporation of inulin positively influenced the stability and texture of the ice cream, improving parameters such as viscosity, resistance to melting, and consistency. Treatment T1 showed better results in the physicochemical and sensory analyses, obtaining adequate values for the different parameters, in addition to meeting the established microbiological requirements for ice cream, which is within the limits established by Ecuadorian Technical Standard INEN 070. Regarding the sensory evaluation, treatment T1 obtained greater acceptance in attributes such as flavor, texture, color, and overall acceptability, due to the balance between the citrus flavor of the mandarin and the stability provided by the inulin. The results suggest that the use of mandarin oranges and inulin represents a favorable alternative for the production of artisanal ice cream with functional characteristics and good consumer acceptance.
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    Evaluación de la capacidad antioxidante del extracto de la papa (Solanum tuberosum L) clon 12-4-35 microencapsulado mediante secado por aspersión y su potencial como ingrediente bioactivo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Molina Osorio, Diana Carolina; Vargas López, José Homero
    The loss of biodiversity and the underutilization of native crops in favor of commercial potatoes are undervalued, despite the nutritional value of potatoes with purple or red flesh, thereby limiting the development of natural alternatives with antioxidant capacity. In this context, the potato (Solanum tuberosum L.) clone 12-4-35, characterized by its pigmented skin and flesh, represents a potential alternative due to its anthocyanin and polyphenol content. The purpose of this research was to evaluate the antioxidant capacity of the extract from potato clone 12-4-35. To achieve this, the extraction of bioactive compounds was optimized using a factorial design, evaluating different sample-to-solvent ratios and extraction times. The highest-yield conditions corresponded to a 1:20 ratio for 60 minutes, yielding an anthocyanin concentration of 90,16 milligram of cyanidin-3-glucoside per one hundred grams and a polyphenol concentration of 697,55 milligram of gallic acid equivalent per one hundred grams. Subsequently, the extract was microencapsulated via spray drying using maltodextrin as the microencapsulating agent, achieving a microencapsulation efficiency of 67,17 percent. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis revealed characteristic bands associated with anthocyanin structures. Finally, the antioxidant capacity of the microencapsulated powder was determined using the DPPH technique, obtaining a value of 9,91 micromole of Trolox equivalent per gram. This research contributes scientific information to the field of microencapsulation of bioactive compounds, which are of great interest to the food industry.