Carrera de Alimentos

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Subject: search.filters.subject.INNOVACIÓN ALIMENTARIA

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    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 Manolo
    Currently, 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.
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    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 Mercedes
    Currently, 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.
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    Sustitución parcial de harina de trigo por harina de chontaduro (Bactris gasipaes) en la elaboración de pastas compuestas tipo spaghetti
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Verdesoto Yugcha, Jenny Alexandra; Delgado Ramos, Verónica Andrea
    Gluten sensitivity affects 1 in 10 people, limiting its consumption to foods such as pasta, breads, and desserts, because they are made from wheat flour. This, in turn, results in a high gluten content. Currently, there are several gluten-free flour alternatives, including Chontaduro flour. The objective of this study was to develop a spaghetti with low gluten content that is ideal for people sensitive to this protein by substituting wheat flour with chontaduro flour. The physical, functional, and bromatological properties of spaghetti were evaluated after three treatments of 10, 25, and 40 percent. The results indicated a pH of 5.68 to 5.71, acidity of 0.156 to 0.254. However, in the case of IAA, it decreased from 116.8 to 29.7 percent. The same was true for the cooking time, which decreases from 8.50 to 5.50 minutes. In contrast, protein increased from 11.93 to 16.675 percent and carbohydrates from 68.87 to 72.78 percent. Therefore, 10 percent substitution of wheat flour with chontaduro flour had the best physical and functional properties. However, 40 percent substitution of wheat flour with chontaduro flour was better in terms of bromatological properties. The results presented in this work demonstrate that it is possible to make healthy foods with dietary inclusion for gluten-sensitive people.
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    Efecto de la inclusión de harina de zanahoria blanca (Arracacia xanthorrhiza) y plátano no comercial (Musa balbisiana) 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) Santana Padilla, Anahí Selena; Salazar Garcés, Diego Manolo
    The growing demand for healthier and more sustainable meat products has driven the search for alternatives to traditional ingredients. This study focuses on evaluating the potential of white carrot flour and non-commercial banana flour as alternative ingredients in the production of Frankfurt sausages. Proximate composition, physicochemical parameters, texture, sensory acceptability, and the stability of pH, acidity, and color were evaluated over a 30-day storage period. Significant differences were observed in the compositional parameters between the formulations developed with white carrot flour, non-commercial banana flour, and controls, in which the fiber parameters and a decrease in fat in the formulations with white carrot flour and non-commercial banana stand out. Regarding physicochemical properties, significant differences at the 0.05 probability level were found between the control groups and formulations with white carrot and banana. The texture showed that sausages with white carrot were harder, and chewiness decreased slightly with increasing flour and fiber content. Sensory analysis showed a clear influence of the composition on the acceptability of the product made with unconventional flours. Storage stability showed that, due to the physicochemical properties evaluated, the sausages have stability for up to 30 days of storage.
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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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    Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Poveda Concha, Débora Michelle; Paredes Escobar, Mayra Liliana
    included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.
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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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    Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Maluzin Brito, Jenifer Germania; Paredes Escobar, Mayra Liliana
    In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.
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    Diseño del proceso de producción de una tortilla tipo taco a base de harina de trigo (Triticum aestivum L) en Molinos Miraflores S.A.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Llambo Guapisaca, Marco Vinicio; Cabrera Valle, Daniel Alfonso
    This research focuses on designing a production process for the transformation of raw materials through technological innovation. A taco-style tortilla was developed using flour sourced from the R1F-R2-H1(2) lot of Molinos Miraflores S.A., located in Santa Rosa, Ambato. The study included the comprehensive characterization of the wheat flour used in tortilla production. Key parameters evaluated were moisture content, protein levels, ash content, wet gluten, color, enzymatic activity index (via falling number), damaged starch, and the rheological properties of the dough, assessed with a Mixolab device. The research adhered to international standards while incorporating specific internal adaptations to optimize production processes and guarantee product safety and quality. The results highlighted favorable nutritional characteristics, notably the protein and dietary fiber content, which are essential for human health. Texture analysis indicated suitable tension behavior in the tortillas, confirming their consistency and elasticity. Microbiological testing revealed the absence of molds, yeasts, and Escherichia coli, attributed to the use of calcium propionate and strict adherence to good manufacturing practices. The study culminated in the detailed design of a complete production process, including block flow diagrams (BFD), process flow diagrams (PFD), and mass balances. This comprehensive framework enables the company to systematically guide each unit operation, ensuring optimal product quality and production efficiency.