Carrera de Alimentos

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Subject: search.filters.subject.ANÁLISIS SENSORIAL

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Now showing 1 - 6 of 6
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    Elaboración de gomitas de piña (Ananas comosus l), maracuyá (Passiflora edulis sims) y valeriana (Valeriana officinalis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tipan Tenicota, Gissel Nathaly; Ortiz Escobar, Jacqueline de las Mercedes
    The primary objective of this study was to develop a gummy candy made from pineapple, passion fruit, and valerian as a therapeutic food, offering a pleasant taste experience with potential health benefits. Three formulations were proposed, each with different proportions of fruit, while keeping the valerian extract constant. Texture and degrees Brix analyses were conducted on these formulations and a commercial control. Additionally, a sensory analysis was performed to identify the best formulation. The results indicated that the sample containing a 50:50 ratio of pineapple and passion fruit pulp was the most preferred. Physical-chemical and microbiological analyses were conducted on the selected formulation to assess its quality. These parameters confirmed that the product meets the limits established by current national regulations, ensuring compliance with quality, safety, and stability standards required for consumption. In conclusion, the developed product demonstrated favorable sensory characteristics and an estimated amount of valerian compounds that may exert a relaxing effect.
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    Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sánchez Ojeda, José Ricardo; Ortiz Escobar, Jacqueline de las Mercedes
    Mead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.
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    Efecto de la inclusión de harina de yuca amarilla (Manihot esculenta) y plátano no comercial (Mussa acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Quinzo Parra, Jéssica Marcela; Salazar Garcés, Diego Manolo
    improved nutritional profile, characterized by reduced fat, sugar, and salt content, as well as higher fiber content. In this context, the use of flours derived from Andean crops presents an opportunity to leverage both the technological properties and the nutritional benefits these crops offer in the formulation and development of new food products. Two formulations were developed, incorporating a mixture of yellow cassava flour and green plantain flour at concentrations of 5 and 12 percent, along with two control formulations using wheat flour at the same concentrations. In Frankfurt-type sausages, proximal composition, physicochemical properties, texture parameters, color, and sensory attributes were evaluated. The results showed that, based on the proximal composition, the sample with the highest protein and fiber content was the one with a 12 percent concentration of yellow cassava and green plantain flour. The physicochemical properties demonstrated that the addition of these flours resulted in increased yellowness values in the sausages. Texture analysis revealed that the inclusion of these two types of flours caused changes in chewiness and hardness. Finally, the sensory analysis indicated greater acceptability for the sausages prepared with an 8 percent concentration of yellow cassava and green plantain flour.
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    Efecto de la inclusión de harina de achira (Canna Indica) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Núñez Santamaría, Lizbeth Alexandra; Salazar Garcés, Diego Manolo
    Currently, consumers tend to seek foods with high nutritional and functional value, avoiding components associated with the development of chronic diseases. In this context, the use of unconventional flours represents a strategy to enhance meat products. To this end, two formulations were developed incorporating these flours at concentrations of 8 percent and 12 percent, along with two control formulations using wheat flour at the same concentrations. Frankfurt sausages were evaluated for proximal composition, physicochemical properties, texture, and sensory attributes. Additionally, the stability of pH, acidity, and color was assessed during storage. The results of the proximal composition analysis showed higher percentages of fiber, ash, and carbohydrates compared to the control formulations. Regarding physicochemical properties, the addition of these flours led to a decrease in color parameters, indicating a trend toward darker shades. In the texture analysis, no significant changes were observed except for chewiness. On the other hand, during the 30-day storage period, the stability of physicochemical properties showed progressive changes in the treatments, attributable to natural oxidation processes, ingredient interactions, and structural modifications. Finally, in the sensory analysis, the most acceptable treatment was the 12 percent formulation due to the high concentration of flours. These findings demonstrate the feasibility of incorporating unconventional flours as functional ingredients, contributing to the development of healthier foods.
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    Desarrollo de una barra energética a partir de la revalorización circular del suero de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Martínez Arequipa, Mariano Ismael; Moreno Miranda, Carlos Santiago
    recovery, spray drying, and the development of experimental formulations. Sensory analyses were conducted with trained panelists to evaluate parameters such as flavor, texture, aroma, color, and acceptability. Results indicated that formulations with higher whey concentrations (T3-Z) achieved sensory acceptance levels comparable to commercial products, standing out for their balanced nutritional profile and organoleptic quality. Additionally, environmental feasibility was assessed through a life cycle analysis (LCA), revealing a 25 percent reduction in carbon dioxide emissions and annual savings of 182,500 liters of water by repurposing whey. Economically, the Project proved to be profitable, with an internal rate of return (IRR) of 18 and percentan investment recovery period of less than two years. This project highlights the potential of whey as a functional and sustainable ingredient for the food industry, aligning with sustainability and nutrition trends.
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    Evaluación del efecto de la temperatura en las propiedades sensoriales y reológicas de la mermelada de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Baltazar Chango, Jessica Fernanda; Acurio Arcos, Liliana Patricia
    In recent years, there has been a growing demand for products with a high nutritional level. This has driven the search for new processing technologies that allow preserving the properties of food. In this study, a new technology is analyzed to transform the Chinese plum tree, with the aim of maintaining its sensory characteristics; developing a jam with this fruit using an oil bath to simulate the processing temperature in an industrial plant at four temperatures: 120, 130, 140 and 150 degrees Celsius, to evaluate the rheological and sensory parameters of the jams. In addition, the proximal composition of the jam was evaluated with greater sensory acceptability. The sensory profile graph showed that the jam made at 150 degrees Celsius was selected as the best treatment. On the other hand, the jam at 120 degrees Celsius presented higher viscosity values; while the jam at 150 degrees Celsius presented lower values. All the jams required a threshold effort to start flowing, this effort being lower in the jams made at a higher temperature. Furthermore, they gave a flow behavior index less than unity, indicating pseudoplastic behavior. The jam valued as the best treatment showed values of moisture, protein, fat, fiber and ash like those reported in sweet potato and orange, blackberry, pineapple jams, among others. In addition, it presented values of soluble solids, pH and titratable acidity that are within the range established in the local technical standard.