Carrera de Alimentos
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Item 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 SantiagoThe 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.Item 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 HomeroThe 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.Item Elaboración de harina fermentada a partir de mashua amarilla (Tropaeolum Tuberosum)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Rodríguez Paredes, Angela Nagely; Guanoquiza Rivera, Manuel IsraelYellow mashua (Tropaeolum tuberosum) is an underutilized Andean tuber with high nutritional content. The biotechnological use of native yeasts is a sustainable option to increase the value of ancestral crops and expand their application in industry. Within this context, the objective of this research was to develop a fermented flour from yellow mashua through the isolation, selection, and evaluation of native yeasts. The procedure was based on the collection of fresh mashua samples followed by the isolation of microorganisms on selective media, specifically Rose Bengal agar with chloramphenicol. Through microscopic and macroscopic observation, the predominant yeasts were characterized, and the most abundant strains were selected. A controlled fermentation of the mashua was then carried out using the isolated yeasts and a reference strain (Saccharomyces cerevisiae) for comparison. Physicochemical parameters were analyzed throughout the fermentation process. After the fermentation was complete; The product was dehydrated, ground, and analyzed to determine its proximate composition. The predominant native yeasts were Debaryomyces hansenii and Pichia kudriavzevii, which caused changes in the fermentation of the mashua. The metabolic activity of the selected strains was verified through changes in pH, a decrease in soluble solids, and an increase in acidity. Finally, a stable fermented flour was obtained, demonstrating the technical feasibility of using native microorganisms to add value to Andean tubers.Item Caracterización de bebidas fermentadas tipo kombucha elaboradas con mashua (Tropaeolum tuberosum) variedad amarilla y variedad morada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Manobanda Jerez, Melanie Dayana; Delgado Ramos, Andrea VerónicaThe growing consumption of ultra-processed beverages has driven the search for fermented alternatives; however, there is little information on the use of Andean tubers such as mashua (Tropaeolum tuberosum) in kombucha and on reducing dependence on SCOBY. The objective was to characterize kombuchas made with yellow and purple mashua and determine whether prior adaptation of the inoculum allows for stable fermentation. Inocula adapted for each variety were developed, and four formulations were prepared with two inoculum percentages (20 percent and 30 percent). pH, Brix degrees, and titratable acidity were monitored for seven days. Subsequently, a sensory analysis was performed with semi-trained panelists to select the most acceptable beverages and decide which ones would undergo final analysis. The treatments with 30 percent inoculum (T2 and T4) obtained the best ratings. The selected samples were analyzed using final physicochemical methods (pH, Brix degrees, titratable acidity, total sugars, and polyphenols) and microbiological tests according to regulations for Escherichia coli, Staphylococcus aureus, Salmonella, mesophilic aerobes, molds, and yeasts. The results confirmed that both formulations met safety and quality criteria, showing stable fermentation and products suitable for consumption. Overall, the findings indicate that mashua is a viable substrate for kombucha and that adapted inoculants allow for consistent fermentation; however, it is recommended that formulations be optimized to improve the sensory profile. This study provides relevant evidence on the technological potential of mashua in fermented beverages.Item Desarrollo de muffins precocidos en base a harina de trigo (Triticum aestivum) y harina de camote morado (Ipomoea batatas (L.) Lam.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Aguirre Bustos, David Oswaldo; Paredes Escobar, Mayra LilianaThis applied research study developed precooked muffins by partially substituting wheat flour with purple sweet potato flour, aiming to obtain a functional product with an improved nutritional profile and adequate sensory acceptance. An experimental design was used with five formulations, substituting from zero percent to 100 percent of the wheat flour, while keeping the other ingredients constant to ensure a valid comparison. The samples were evaluated through proximate analysis (moisture, ash, protein, and fat content), microbiological tests (coliforms, E. coli, and Salmonella spp.), and a sensory test with 30 semi-trained panelists using a hedonic scale. The results demonstrated the technical feasibility of incorporating purple sweet potatoes into the diet. Physicochemical analyses revealed adequate nutritional profiles, with protein values higher than seven percent and fat content within normative limits. The sensory evaluation showed high overall acceptability, highlighting that formulations with up to 50 percent substitution maintained flavor and aroma attributes comparable to the traditional control. The microbiological parameters complied with the INEN 2085:2013 standard, ensuring product safety. This study identified an optimal substitution ratio that balances the nutritional enrichment provided by the bioactive compounds of purple sweet potato with the technological and sensory properties required for a quality muffin, offering an innovative, value-added alternative for the local bakery industry.Item Efecto de los parámetros operativos sobre el rendimiento y composición del aceite de chocho (Lupinus mutabilis sweet)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Crespo Jiménez Andrea Belén; Paredes Escobar Mayra LilianaLupin is an Andean legume with great nutritional potential. The lack of alternatives to its traditional use represents a challenge for large-scale lupin oil production due to the absence of standardized parameters in the extraction process. The study aimed to analyze the operating parameters that influence the yield and composition of lupin (Lupinus mutabilis sweet) oil. A methodology was used that included mechanical extraction at two different ratios using the Flora Power equipment to evaluate yield under different humidity conditions, gas chromatography for the analysis of fatty acid composition, and the oxidative rancidity test in Oxitest to establish the oil's shelf life. The results revealed that Treatment 2 was the most efficient, achieving the highest oil yield under conditions of lower seed moisture and greater equipment efficiency in the extraction process. The lipid profile of the oil showed a high content of unsaturated fatty acids, particularly oleic acid. The shelf life ranges from 10 to 13 days without any refining process. Research highlights the cardiovascular health benefits conferred by the high concentration of monounsaturated fatty acids, thus contributing to a product with promising nutritional and functional characteristics for the market.Item Evaluación del efecto de diferentes niveles de sustitución de harina de trigo por quinua (Chenopodium Quinoa) y amaranto (Amaranthus Caudatus) en las propiedades sensoriales, tecnofuncionales y nutricionales de muffins(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Cáceres Sanchez Shirley Estefanía; Paredes Escobar Mayra LilianaThis study focuses on the development of a product based on the partial substitution of conventional flours with unconventional flours such as quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus), considering the need to maintain sensory and techno-functional characteristics. Three formulations were developed with the flours and proportions, which were evaluated through physical-chemical analysis, texture, microbiological tests, and glycemic index. A Friedman experimental design was used with a panel of untrained tasters to determine preferences. The results showed that the incorporation and use of quinoa and amaranth improved the nutritional profile of the developed product, in addition to increasing its protein, fiber, and antioxidant content. In contrast, factors such as smell, aroma, and texture significantly influence consumer perception. For this reason, the use of Andean pseudocereals as a partial alternative to wheat in bakery products is viable, significantly promoting options that may be more nutritious and functionally superior to flour. The implementation of pseudocereals opens the possibility of new products for people with diabetes, including food alternatives that comply with the requirements of INEN 3084 for the mixture of dry food products used in baking. Compliance with the microbiological parameters of current regulations demonstrates that the incorporation of pseudocereals does not compromise the safety of the final product, provided that the methodology and preservation of the developed product are respected.Item Efecto de la inclusión del amaranto (Amaranthus spp) en las propiedades sensoriales de la cerveza tipo IPA(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chipantiza Quinatoa Karla Lissette; Cerda Mejía Liliana AlexandraTheis study aims to evaluate the inclusion of amaranth in an IPA type beer, since the addition of alternative ingredients has marked a great relevance in the brewing field, based on this, the use of Andean cereals and pseudocereals represents innovation and differentiation within the beer world, highlighting complex aromas and flavors characteristic of IPA beer (India Pale Ale), on the other hand, there is interest in rescuing Andean pseudocereals that despite their great nutritional contribution have not been commercialized on a large scale within human consumption. For this purpose, three batches of beer were formulated and brewed with a substitution of base malt with amaranth of 0 percent, 10 percent and 20 percent. The three treatments were prepared under the same conditions and following the traditional steps such as mashing, wort cooking, cooling, fermentation, carbonation, bottling and capping. In addition, to obtain the best treatment, sensory tests were carried out with trained judges and the necessary physicochemical analysis of the final product. Research shows that the incorporation of amaranth in controlled proportions greatly contributes to the organoleptic characteristics of beer, emphasizing light nuances of cereal and nuts, complementing the intense hoppy profile without diminishing its traditional characteristics. Thus, amaranth is considered an innovative ingredient in craft brewing.Item Efecto de la inclusión de harina de papa china (Colocasia 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) Zapata Toaquiza, Johana Lisbeth; Salazar Garcés, Diego ManoloCurrently, consumer demand for healthier products drives the food industry to develop foods with reduced fat, salt, and sugar content, as well as high nutritional value, aiming to help prevent chronic diseases. The use of underutilized resources presents an opportunity to improve the nutritional profile of food products. Formulations were developed using Chinese yam flour and non-commercial banana flour at concentrations of 8 percent and 12 percent, along with two controls using wheat flour at the same concentrations. The sausages were evaluated for their proximate composition, physicochemical properties, texture, and sensory quality over 30 days of storage. Based on the results, it was determined that the sausages produced have an interesting nutritional value, with the 12 percent Chinese yam and non-commercial banana flour formulation standing out. The color of all four formulations was affected by the nature of the flours used, particularly in those with higher concentrations of non-conventional flours. Finally, sensory analysis showed acceptability for the 8percent Chinese yam and non-commercial banana flour formulation. Therefore, the results demonstrate that the inclusion of non-conventional flours is a viable alternative to improve the nutritional profile of Frankfurt sausages.Item Elaboración de snacks horneados a partir de harina de melloco blanco (Ullucus tuberosus Loz) y maíz (Zea mays) precocido, fortificados con cúrcuma (Curuma longa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Villacis Venegas, Adriana Zulay; Ortiz Escobar, Jacqueline de las MercedesCurrently, the trend towards fast food consumption is increasing, which has generated a greater demand for healthy snacks; however, this phenomenon faces a critical challenge; malnutrition, especially invulnerable populations, the problem is aggravated by the high consumption of processed foods that lack nutritional value, with this background, the present work proposes to develop nutritious snacks to offer a healthy alternative and good sensory characteristics. The development process included the creation of three baked snack formulations, which were subjected to sensory analysis to identify the most acceptable; physicochemical and microbiological analyses were carried out to guarantee the quality of the final product, the ingredients were selected and processed under controlled conditions, ensuring a safe and nutritious product, the best formulation has 60 percent of white melloco flour and 40 percent of pre-cooked corn flour, which obtained the best sensory acceptance in terms of taste, texture and colour and a yield of 72. 31 percent, the physicochemical analysis revealed a significant content of protein, fiber, and complies with quality standards. In conclusion, the snack produced is healthy and nutritious for consumption and can bring benefits to the consumer, it also contributes to the state of the art by incorporating local and underutilised ingredients, thus promoting food safety and public health in Ecuador.