Tecnología de Alimentos

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    Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William Ricardo
    The guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.
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    Efecto de la inclusión de harina de chontaduro (Bactris gasipaes) en la calidad de la mortadela
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Martínez Barrera, Carlos Andrés; Cerda Mejía, Liliana Alexandra
    Peach palm (Bactris gasipaes) is a tropical fruit with a high protein content (5,92 percent). In addition to other nutrients (starch, fiber and lipids), which make it an excellent alternative for the food industry. Peach palm flour extraction process was carried out through a drying process and subsequent milling. In order to take advantage of underutilized resources of the Ecuadorian Amazon, three formulations of mortadella with 1, 3, 5 percent concentrations of chontaduro flour were developed. These formulations were compared with a control treatment, to which wheat flour was added. Yield, pH, slicibility and sensory analyzes were performed on all treatments. Peach palm flour behaved like a high quality meat extender since it increased the protein up to 13.4 percent; being of a superior quality (mortadella type I) according to the norm NTE INEN 1338: 2012. However, it was observed that there is an effect of the concentration of the flour on the physicochemical and sensory properties. It was considered that the mortadella with an addition of 1 percent peach palm flour had the best sensory characteristics and the highest slice percentage, compared to treatments with 3 and 5 percent. The highest formulation (1 percent) presented a microbiological stability (mesophilic aerobics, Staphylococcus aureus and Escherichia coli) and food safety (Salmonella) during 30 days. The shelf life of the mortadella was 86 days. Its production cost is 3.68 USD per kg; being feasible its scaling at the industrial level.
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    Efecto de la inclusión de microencapsulados de tomillo en la elaboración de queso fresco
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-05) Bonifaz Nieto, Josué David; López Hernández, Orestes Darío
    The antimicrobial properties of essential oils, especially thyme for its thymol content, has allowed its use as an antimicrobial. The thyme essential oil was microencapsulated by spray drying, using maltodextrin and gum arabic as polymer wall materials, its effect on the physicochemical, microbiological, organoleptic and sensory properties of fresh cheese was evaluated. The cheese was compared with inclusion of microencapsulated in a concentration of 0.5 percent compared to a control cheese (without inclusion of microencapsulated). The microencapsulation contained 20 percent (w over w) of thyme essential oil load, a microencapsulation efficiency of 90 percent was achieved. The main compounds identified in the essential oil of free thyme and in the oil extracted from the microencapsules were thymol, carvacrol, linalool, p-cymene and terpineol, which were quantified by gas chromatography. The count of aerobic-mesophilic microorganisms, molds and yeasts, Staphylococcus aureus and Escherichia coli in the cheese including the thyme essential oil microcapsules was lower than in the cheese without inclusion of the microencapsulation. The microencapsulated oil allowed a reduction of the microbial count after 17 days of storage of the control cheese with respect to which the microencapsulation of 5.05 CFU per gram to 3.90 CFU per gram was included for the aerobic-mesophilic count of 8. 38 CFU per gram to 7.57 CFU per gram for the mold and yeast count, from 6.25 CFU per gram to 5.00 CFU per gram for the S. aureus count, from 8.18 CFU per gram to 7.51 CFU per gram for the E. coli count, which extended the shelf life of the product. The study confirmed the antimicrobial effect of the microencapsulated thyme essential oil and the maintenance of the micro-encapsulated antimicrobial activity during the storage time without modifying the physicochemical, organoleptic and sensory properties of the fresh cheese.
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    Efecto de la adición de harina de melloco (Ullucus Tuberosus) variedad amarillo (INIAP-Quillu) en las propiedade fisicoquímicas y reológicas del yogurt bajo en grasa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Sánchez Moreno, Angela Esthela; Salazar Garcés, Diego Manolo
    The objective of the present investigation was to evaluate the effect of inclusion of yellow melloco flour (INIAP-Quillu) in physicochemical and rheological properties of lown fat yogurt. In the initial phase, yogurts were developed with the inclusion of three percentages of melloco flour at 0.3 percent, 0,6 percent, and 0,9 percent and one control; the percentage of fat in the starting milk was adjusted to 2 percent. The samples of yogurt were subjected to a sensorial analysis to determine acceptability. The results obtained indicate that the product with the best acceptance was yogurt with 0,9 percent melloco flour. The physicochemical properties (pH and titratable acidity) as well as rheological and microbiological parameters (viscosity) of the yogurt were evaluated both on the initial and final day during storage. The proximal composition was evaluated both at the beginning and at the end of storage. At the end of the storage period, pH and acidity were similar in all treatments; the rheological characteristics were affected, increasing its viscosity in the yogurt with the presence of flour, Finally, in the microbiological analysis allowed for the observation of greater growth of lactic acid bacteria (LAB) in the sample in which melloco flour was added, in relation to its homologue without the inclusion of melloco flour.
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    Efecto del ozono sobre la actividad antioxidante, los azúcares y los compuestos bioactivos de la mora de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) López Salazar, Rodolfo Abelardo; Horvitz Szoiechet, Sandra
    The objective of the present research work was to evaluate the effect of gaseous ozone on antioxidant activity, sugars and bioactive compounds of Castile blackberries (Rubus glaucus Benth). The ozone gas concentrations evaluated were 0,4; 0,5; 0,6 and 0,7 ppm for a period of three minutes. Three repetitions were performed per treatment. The antioxidant activity, and the content of anthocyanins, total polyphenols, ascorbic acid and sugars (glucose, fructose and sucrose) were evaluated on days 1, 4, 7, and 10 of refrigerated storage at 6 less more 1 Celsius degree, using previously lyophilized samples. From the results obtained it was possible to conclude that regardless of the concentrations used, post-harvest treatment with gaseous ozone affected positively and negatively because in some cases an increase was observed and in others reduction and compounds in study.
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    Aplicación de un recubrimiento activo de harina de banano y aceite esencial de jengibre en queso fresco
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-07) Rojas Vallejo, María Fernanda; Arancibia Soria, Mirari Yosune
    The objective of the present investigation was to apply an active coating of banana flour and ginger essential oil in fresh cheese. Initially three samples of fresh cheese Q, QR and QRA were prepared. The samples studied were subjected to a texture profile analysis, obtaining a greater hardness and chewiness in the QRA sample. The microbial quality was determined in the samples, reporting a notable decrease of molds and yeasts, aerobic-mesophilic and absence of Enterobacteria, Staphiloccocus aureus and Escherichia coli when incorporating the active coating of banana flour with ginger essential oil on the surface of the cheese cool. A sensory analysis was performed where there was less acceptance of the QRA sample compared to the Q and QR samples, due to the fact that a very intense flavor characteristic of ginger was detected. A humidity content between 54 percent and 55 percent was evidenced, these results are within the acceptable parameters established by the INEN 1528 Standard, the percentage of fat was 16 percent, value declared by the CODEX STAN 283 as semi-skimmed or semi-skimmed . An increase in the protein levels of the QRA sample was evidenced, this could be the result of using the banana for the preparation of the coatings, since this fruit has in its composition tryptophan and lectin.
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    Extracción y microencapsulación de aceite de linaza (linum usitatissimum) para la adición en una matriz alimenticia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Solís Acosta, María Elena; López Hernández, Orestes Darío
    In the present investigation, of the flax seeds was extracted oil, 32 percent and cake 64 percent, by means of spray drying the flaxseed oil was microencapsulated in a matrix of gum arabic and maltodextrin at a temperature of 150 Celsius degrees. and a 30 percent load of linseed oil, reaching an average microencapsulation efficiency of 59.19 percent. By means of physical and chemical analysis, the humidity was evaluated, it was below the 10 percent established as the maximum limit for powdered products. By means of gas chromatography was analyzed that the content of linoleic and alpha-linolenic acids, it does not modify after the microencapsulation process, these results were confirmed by infrared spectroscopy where it demonstrated that linseed oil is found inside the microcapsules. The percentage of ground flaxseed instant Mycucayo cereal was replaced by flaxseed oil microcapsules of the best treatment and the cake; it samples were subjected to oxidative stability analysis, the result was an increase in the useful life of the product under study.
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    Obtención de aminoácidos libres a partir de quinua orgánica (Chenopodium quinoa) por hidrólisis y su aplicación en un suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Almeida Castro, Alexandra Cristina; López Hernández, Orestes Darío
    The present work seeks to provide an alternative to balance the diet, benefiting health, through the obtaining of free amino acids from organic quinoa (Chenopodium quinoa) by hydrolysis and its formulation in a food supplement. It began with the isolation of the proteins of degreased quinoa flour, in which an enzymatic hydrolysis was carried out working, with two independently tested enzymes, papain and Bacillus subtilis protease, the latter reached the best degree of hydrolysis 41,8 percet under conditions of pH 6,5, 55 Celsius degrees and 3 h; continued with acid hydrolysis, experimenting with two concentrations of H2SO4 4 and 8 percent, optimization of the process was achieved with a solution at 4 percent, 110 Celsius degrees and 8 hours of hydrolysis, 61 percent was obtained in the degree of hydrolysis which equates to a ratio between amino nitrogen and total nitrogen (AN / TN) of 0.6. The hydrolyzed protein of quinoa dried by spray was characterized through a liquid chromatography analysis (HPLC / FLD) allowing to identify 7 non-essential amino acids and 8 essential amino acids, whose representative values were in histidine with 5,5 percent, leucine 3 percent and 2,8 percent for threonine. 250 mg hard capsules containing 125,52 mg of non-essential amino acids, 121,98 mg of essential amino acids and 2,5 g of aerosil as a sliding were formulated, providing 39,47 percent of the requirement established by the FAO.
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    Aplicación de la técnica de microencapsulación de betalaínas extraídas a partir de la remolacha (Beta vulgaris)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Cazorla García, Jessica Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work establishes the application of the microencapsulation technique of betalains extracted from beetroot. The parts of the beetroot studied are the leaves, the husk and the pulp, obtaining by spectrophotometry that the part of the beetroot with the highest content of betalains are the leaves. The determination of antioxidant activity of the encapsulated samples indicates that the best microcapsulating agent of betalains is maltodextrin with gelatin. The betalains are degraded between 50 to 80 Celsius degrees, forming dehydrogenated products of yellow coloration; maintaining an endothermic behavior between 28.6 Celsius degrees to 128.7 Celsius degrees.
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    Efecto del ozono sobre la calidad postcosecha de moras de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Urbano Borja, Miryan Rocío; Horvitz Szoiechet, Sandra
    The aim of this research work was to study the effects of a postharvest treatment with gaseous ozone on the postharvest quality of Andean blackberries. The methodology developed was based on a quantitative, experimental approach, using the modalities of field and bibliographic research. The laboratory analyses were carried out through laboratory tests for both the physical-chemical and the sensory characteristics of the blackberries exposed to different concentrations of ozone: Control sample, 0,4; 0,5; 0,6 and 0,7 ppm. The results were recorded daily in record sheets and tasting sheets. In all the tests, the ozone generated significant effects (p less than 0,05) in the postharvest quality of the blackberries, identifying that the most effective concentrations were 0,5 and 0,7 ppm of ozone in air.