Carrera de Alimentos

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

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Subject: search.filters.subject.MASHUA

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    Modelado de la cinética de secado convectivo e isotermas de adsorción de agua de camote morado (Ipomoea batatas) y mashua (Tropaeolum tuberosum), provenientes de la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vayas Velastegui, Marcelo Fabian; Acurio Arcos, Liliana Patricia
    The present work correlated data on the drying kinetics of purple sweet potato (Ipomoea batatas (L.) Lam.) and mashua (Tropaeolum tuberosum Ruiz & Pav) with referential mathematical models. Different mathematical models were used to predict the drying kinetics of these tubers. The Page model was the one that best fitted the experimental data of purple sweet potato, with a coefficient of determination of 0.992. While the mashua was adapted to the Thomson model with coefficient of determination of 0.998. On the other hand, adsorption isotherms were built using hygroscopic salts with aw between 0.1178 and 0.8012. The adsorption isotherms were of type II and allowed to predict the w0, optimal humidity at which its stability and conservation would be ensured. The curves were evaluated using the GAB and BET mathematical models. In mashua flour, the BET model was the one that best describes its adsorption isotherm with a coefficient of determination of 0.997. In contrast, purple sweet potato was better adapted to the GAB model with a coefficient of determination of 0.992.
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    Influencia del uso de cultivos andinos Zanahoria blanca (Arracacia xanthorrhiza) y Mashua (Tropaeolum tuberosum) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Cañar Pujos, Adriana Mercedes; Salazar Garcés, Diego Manolo
    Biscuits are one of the most popular baked goods consumed in all its forms and have become one of the products focused on meeting the needs of consumers. Currently, various studies have focused on creating products with unconventional ingredients that provide nutritional, economic, and innovative advantages. Based on this, several studies have evaluated the use of compound or enriched flours that act as the main ingredient, among which are cereal flours, legumes, roots, tubers, among other plant products. In the present study, the use of mashua (Tropaeolum tuberosum) and white carrot (Arracacia xanthorrhiza) is proposed as the main ingredient for the preparation of sweet cookies. From these Andean crops, flours were obtained that in an addition percentage of 100 percent formed stable doughs, with no formation of lumps and with good texture, and after the baking process, cookies with good acceptability and colour attributes were obtained. The proximal composition and physicochemical parameters of the cookies allowed us to establish that mashua cookies have 5.10 percent moisture, 12.3 percent fat, 6.10 percent total dietary fibber, 2.51 ash and an acidity of 1 .25 percent; while white carrot cookies stand out for their carbohydrate content and pH. Based on the results obtained, the ability of mashua and white carrot to obtain products with good sensory and nutritional attributes stands out.
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    Efecto del uso de harina de Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) y Mashua (Tropaeolum tuberosum Ruiz & Pav.) en la producción de salchichas tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Bejarano Miranda, Macarena Estefania; Salazar Garcés, Diego Manolo
    Consumers currently express their preference for less processed products with greater nutritional value and that provide health benefits. The food production industries seek to take advantage of new raw materials and that allow satisfying the needs of consumers, in this sense products such as Andean crops that have been consumed since our ancestors, show a trend in the use, consumption, exploitation and recovery. The present research intends the use of flours of Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) and Mashua (Tropaeolum tuberosum Ruiz & Pav.) for develop Frankfurt sausages. Two formulations were designed, sausages with inclusion of white carrot flour and with Mashua flour, likewise a formulation with wheat flour was developed as a control. Parameters such as protein, fat, dietary fiber, moisture, ash, carbohydrate, and energy content were evaluated. Physicochemical properties such as pH, acidity and water activity, texture parameters, color and sensory characteristics of the products developed. The sample that included mashua flour shown higher protein content (17 percent), fiber (8.40 percent) and low-fat content (6.84 per cent). The textural properties allowed to establish that the addition of flour produced changes in chewiness, hardness, and adhesion. Finally, the sensorial analysis showed better acceptability in the sausages with white carrot flour.
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    Efecto del uso de harina de zanahoria blanca (Arracacia Xanthorrhiza) y mashua (Tropaeolum Tuberosum) en las propiedades fisicoquímicas y sensoriales para la producción de yogur
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Acaro López, Jennifer Brigitte; Salazar Garcés, Diego Manolo
    Yogurt is one of the most consumed foods worldwide for its high nutritional value and its great variety of flavors and texture. Food culture has emphasized the innovation of plant-based products. Consumers are looking for healthy products that contribute to their health; therefore, the food industry has focused on the development of foods with non-conventional raw materials, with high nutritional value. The present research aims to evaluate the effect of the use of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flours on the physicochemical and sensory properties of a yogurt. The yogurt was made with raw milk with 3.19 percent fat, three formulations were made with different percentages of flour 0.3 percent; 0.6 percent, and 0.9 percent. The proximate composition, physicochemical and rheological properties and sensory analysis of each sample were determined in the product; these analyses were measured during the course of 20 days of storage at 4 degrees Celsius. The results obtained revealed that yogurt presented better characteristics in all analyses with 0.9 percent flour. A comparison with the control yogurt showed that the addition of flour helped to preserve the physicochemical and organoleptic characteristics of whole yogurt, and also improved its nutritional value, proving that mashua flour and white carrot flour are a favorable raw material for the production of whole yogurt.