Carrera de Alimentos

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

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Subject: search.filters.subject.ACHIRA

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Now showing 1 - 6 of 6
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    Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Carrera Sánchez, Michael Alexander; Flores Tapia, Nelly Esther
    Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
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    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alvarado Salinas, Judith Estefanía; Salazar Garcés, Diego Manolo
    The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.
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    Efecto del uso de harinas de cultivos andinos achira (canna indica) y oca roja (oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Orellana Albarracin, Amanda Belén; Salazar Garcés, Diego Manolo
    Yogurt is a fermented milk drink consumed for its nutritional and sensory characteristics, however, there are looking for processed foods with better nutritional value than those traditionally consumed. In this sense, products reduced in components such as sugar, salt, fat and enriched in fiber are expected. In this sense, the use of Andean crops represents an opportunity to take advantage of the nutritional components that they possess. In the research work, the effect of achira (Canna indica) and red oca (Oxalis tuberosa) flours on the production of yogurt was evaluated. In yogurts, the proximal composition, physicochemical properties, rheological properties and sensory characteristics were evaluated. The yogurts were evaluated for 21 days to evaluate the stability around the pH, acidity and color of the samples. The results showed that there were differences in the products developed, the yogurt made with achira flour presented the best characteristics. In relation to the physicochemical properties, there is no significant difference in the elaborated samples, in the same way in the rheological properties it was observed that the achira yogurt has a better viscosity and consistency compared to that of red goose and the control, finally the sensory properties showed that the yogurt with achira flour had the highest acceptability in the sensory characteristics analyzed.
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    Efecto del uso de harinas de cultivos andinos achira (Canna indica) y oca roja (Oxalis tuberosa) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Moreno Tubón, Ángela Gabriela; Fuentes Pérez, Esteban Mauricio
    The trend towards consuming healthier products with a lower sugar and fat content enriched in fiber has gained popularity during the last few years. Therefore, new sources of raw materials, such as achira (Canna Indica) and red goose (Oxalis tuberosa), have generated considerable interest. Currently, these crops have gained prominence as ingredients in the production process of new products, mainly as flour. For this reason, the present research's main objective was to evaluate the effect of adding achira and red goose flour in the preparation of skimmed yogurt. In this research, physicochemical parameters (pH, titratable acidity, and color) were analyzed during 21 days of storage; rheological parameters were also determined, and, finally, a sensory analysis was carried out to evaluate the effect caused by the addition of flour in the yogurt. In the initial phase, three percentages of flour were incorporated at 0.3, 0.6, and 0.9 percent, where the product that had the best acceptance was yogurt with 0.9 percent of achira and red goose flour. In the proximal composition, it was observed that the addition of flour increased the amount of protein, fiber, and carbohydrates; in addition, the viscosity of the yogurt increased with the addition of flour. Finally, the sensory evaluation showed that yogurt with red goose flour and the control were the most acceptable to consumers.
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    Influencia del uso de harina de achira (Canna indica) y papa china (Colocasia esculenta) en la producción de salchicha tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Chacón Quistán, Evelyn Michelle; Salazar Garcés, Diego Manolo
    The consumption trends demanded by the population have generated interest in the development of foods with better nutritional value, reduced in fat, sugars, salt and enriched in fibre. The use of flours from Andean crops represents an opportunity to take advantage of the technological and nutritional properties that these crops can offer in the development of new foods. The objective of this research was to evaluate the use of achira (Canna indica) and Chinese potato (Colocasia esculenta) flours in the production of frankfurters. Two formulations were developed including the Andean crop flours at a concentration of 7 percent and a formulation with wheat flour as a control sample. The sausages were evaluated for proximal composition, physicochemical properties, texture parameters, colour and sensory attributes. The results showed that based on the proximal composition, the sample with the highest percentage of protein was the sample with Chinese potato flour. The physicochemical properties showed that the addition of these flours resulted in a decrease in the brightness values of the sausages. On the other hand, texture analysis established that the addition of flour produced changes in chewiness, hardness and stickiness. Finally, sensory analysis showed better acceptability of the sausages with Chinese potato flour. The use of Andean crop flours for the development of emulsified gel type products is possible due to the properties that the flours provide.
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    Desarrollo de una mezcla para bebida instantánea en base a harina pre-cocida de achira (Canna indica) enriquecida con probióticos (Lactobacillus plantarum, Lactobacillus rhamnosus y Lactobacillus casei)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Albán Rodríguez, Juan Gabriel; Flores Huilcapi, Ana Gabriela
    Starch and flour are obtained from achira tubers, as starch is easily digested, and flour is used in the partial replacement of wheat to make bread and cookies. Probiotics are live microorganisms that are administered to a host in adequate amounts to generate health benefits in relation to the intestinal flora. For this reason, a natural drink based on achira flour enriched with probiotics has been created, which at the same time provides health benefits as it is a functional product. Microorganism count and sensory analysis were performed for the 4 formulations studied, whose final results indicated that the formulation containing 6.49 percent of achira flour, 12 percent of probiotics, 0.01 percent of xanthan gum and 1, 5 percent sugar was the most accepted, with an ash value of 0.218 percent, protein 0.267 percent, moisture 90.8 percent, pH 5.47, acidity 0.066 percent citric acid, viscosity 1419 milliPascals per second, and 5.9 Brix degree. The content of viable microorganisms in the final product was 2 per 10 raised to the colony-forming unit per milliliter, so it can be said that the product can be considered a probiotic food because it meets the parameters established in the OMS regulations, in addition to being a functional product.