Tecnología de Alimentos

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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.
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.