Carrera Ingeniería en Alimentos

URI permanente para esta colecciónhttp://repositorio.uta.edu.ec/handle/123456789/808

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Desarrollo de un manjar libre de lactosa bajo en calorías a partir de la combinación de leche de coco (Cocos nucifera L.) y piña (Ananas comosus L.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2026-01)
Guamán Cóndor Evelyn Nataly
;
Ortiz Escobar Jacqueline de las Mercedes
The objective of this thesis was to develop an alternative delicacy based on coconut milk and pineapple pulp. The proposal arose as an alternative response to the creation of new, innovative, and healthy products with low caloric content that provide nutritional value and are palatable to today's consumers, using products that are rich in vitamins, well-known in the market, and used in everyday diets. Three formulations were developed, keeping the content of sucralose, sodium bicarbonate, vanilla essence, liquid glucose, carboxymethyl cellulose (CMC), and carrageenan constant to maintain the desired flavor and texture, with different amounts of coconut milk and pineapple pulp. To select the best treatment, a sensory evaluation of color, smell, taste, texture, and acceptability was analyzed, with the best treatment being T3, which contains 50.68 percent coconut milk and 33.78 percent pineapple pulp. Physical-chemical analyses were performed to determine the content of soluble solids, ash, moisture, pH, Brix degrees, and nutritional characteristics such as total protein, fat content, dietary fiber, and total sugars, as well as microbiological characteristics (molds, yeasts, coliforms, and E. coli). The resulting delicacy was of high quality and complies with current regulations. It was concluded that the delicacy obtained is a low-calorie food alternative that also contains fiber and protein, ensuring nutritional value for consumption by adults and children.
Evaluación de la capacidad antioxidante del extracto de chirimote (Disterigma empetrifolium) microencapsulado mediante secado por aspersión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2026-01)
Izurieta Cata Christian Santiago
;
Vargas López José Homero
The cherimote Disterigma empetrifolium (Kunth) Drude, a species native to the Ecuadorian Andes, is an important source of bioactive compounds with antioxidant potential. Microencapsulation of its extracts is an effective strategy for protecting sensitive compounds, such as polyphenols and other antioxidants, from thermal and oxidative degradation processes, a fundamental aspect for their application in highly stable functional products. An ethnobotanical study was conducted in the Teligote community, demonstrating that the inhabitants maintain a clear understanding of the uses and benefits of the cherimote, supporting its sustainable use. Different extraction conditions for phenolic compounds were evaluated, and the optimal combination was determined to be a 30-minute extraction time and a 1:20 solid-to-liquid ratio. These parameters maximized antioxidant extraction, and a two-squared experimental design was used. The resulting extract was microencapsulated by spray drying, achieving efficient protection of the bioactive compounds and yielding a stable powder suitable for technological applications. Antioxidant activity was determined using the DPPH method. Results showed values of 362 plus or minus 13.25 micromole Trolox equivalents for the extract and 258.041 plus or minus 19.84 micromoles for the microencapsulated product, while the DPPH inhibition percentage reached 76.103 percent in the free extract and 28.080 percent in the microencapsulated formulation. These results demonstrate that microencapsulation helps preserve antioxidant capacity and facilitates its application in the food industry, thus enabling the formulation of various types of functional foods.
Análisis de los posibles cambios en los hábitos de alimentación en niños de edad escolar de la provincia de Tungurahua a causa de la pandemia por Covid-19
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2024-02)
Chalán Yanzapanta, Jairo Marcelo
;
Hernández Navarro, Yoel
The Covid-19 pandemic has generated uncertainty worldwide, radically changing human daily life with the implementation of different contingency measures that prevented the rapid expansion of the virus. Isolation, social restriction, modification of daily routines, accessibility to food, among others, caused changes in the eating habits of highly vulnerable population groups such as schoolchildren. Regarding the collection of information to identify the changes caused in the eating habits of the study group, it was decided to design and apply a semi-structured questionnaire online using the free Google Forms software, due to the Covid-19 health emergency. In addition, the instrument was validated using Cronbach's Alpha method and the sample size was defined using statistical calculations. The results achieved show that the current eating habits of the study population do not maintain a balanced and balanced diet that meets the nutritional requirements of the body, since according to the HEI the population is classified into the following categories: 25.92 per percent with healthy eating, 70.42 percent with regular eating and 3.66 percent with unhealthy eating, the latter being the ones who need immediate changes in their food intake. In conclusion, it was observed that the virus brought with it a number of consequences that affected eating behaviors and lifestyles, mainly caused by the availability of economic resources and the accessibility of food.
Diseño de un Manual de Buenas Prácticas de Manufactura para la Agroindustria San José ubicada en la Parroquia Antonio José de Holguín
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Jácome Cunalata, Luis Miguel
;
Vargas López, José Homero
A Good Manufacturing Practices Manual was designed for the San José Agroindustry, located in the parish Antonio José de Holguín, Canton Salcedo, Province of Cotopaxi, dedicated to the processing and marketing of meat products, with the purpose of implementing in the future with the necessary economic resources to obtain the GMP Certification by Resolution 067 2015 GGG of the National Agency of Regulation, Control and Sanitary Surveillance (ARCSA). Through, this legal basis, the initial situation of Agroindustry San José was diagnosed by a checklist granted by the ARCSA, Ministry of Public Health and the General Principles of Food Hygiene of the Codex Alimentarius, which has 178 items and 5 levels of evaluation, as a result, As a result, there was 51 percent critical noncompliance, 28 percent compliance, 10 percent of parameters that do not apply to the Agroindustry because of its Artisanal category, 7 percent of major noncompliance and, finally, 5 percent of minor noncompliance in its meat by-product processes. The problems were identified by means of a checklist and then a stratified analysis, and subsequently an Improvement Plan was drawn up based on the Deming Cycle together with an analysis of the costs proposed for the agroindustry. Therefore, the result of this process was the development of Standard Operating Procedures and Sanitation Procedures, which are key elements in food safety and innocuousness for the welfare of society.
Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Helado Americano, ubicada en la parroquia Alausí del cantón Alausí perteneciente a la provincia de Chimborazo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Cifuentes Suárez, Yessenia Estefania
;
Sánchez Garnica, Manoella Alejandra
The present work consisted in the implementation of a GMP Good Manufacturing Practices Manual for the microenterprise Helado Americano, located in the Alausí parish belonging to the province of Chimborazo, with the main purpose of improving the requirements established by the ARCSA 067-2015-GGG regulations in the quality of the product, and provide the consumer with a safe and innocuous food besides being useful for the design and operation of the establishment; which helps to ensure safe food production, for human consumption. This work began with the initial diagnosis, which was carried out by means of a checklist consisting of 179 items divided into eight chapters, thus knowing the state of the company. The percentages obtained were 50.28 percent for non-compliance with the requirements, 37.43 percent for compliance with the requirements, and 12.29 percent for the requirements that do not apply to the microenterprise. The Standard Operating and Sanitation Procedures (SOPs and SSOPs), were designed for the microenterprise's milk and water ice cream production lines to improve production in terms of the hygienic quality of the product and the sanitary quality of the microenterprise, which will make it possible to offer a safe and quality product and correct non-compliances, taking into account the necessary corrective actions with the economic availability of the same to obtain the GMP certificate.
Aplicación de calostro bovino en la elaboración de yogur griego saborizado con chocolate amargo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Supe Sailema, Walter Fidel
;
Sánchez Garnica, Manoella Alejandra
Bovine colostrum is considered an outstanding nutritious food because it contains a significant concentration of proteins, immunoglobulins, vitamins, minerals, bactericides and growth factors, and because of this, it can be considered an ideal element for human food supplementation. For this reason, in this study different percentages of colostrum were applied to obtain a Greek yogurt, and bitter chocolate was added as an element that counteracts the sour taste of yogurt. In order to show the treatment with the best acceptability, it was evaluated by sensory analysis. The treatment with the best acceptance due to its sensory characteristics was Greek yogurt with 20 percent colostrum and 80 percent milk. The protein content was 63.8 percent and the fat content was 2.55 percent, which is close to the minimum limit established by the Ecuadorian standard for fermented milks. In addition, a microorganism count (total coliforms, Escherichia coli, molds and yeasts) was performed to ensure the safety of the resulting product. Lactic acid bacteria were also counted, resulting in a count of 20000000 CFU per gram, higher than the number of microorganisms indicated in the technical standards for concentrated fermented milks (10000000 CFU per gram). The resulting amount of protein could have been affected by the incorporation of cow colostrum in the Greek yogurt formulation; in addition, the fat content was not considerably affected because colostrum has a lower amount of lipids compared to mature milk.
Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Vargas Ipaz, Paola Elizabeth
;
Franco Crespo, Christian David
Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Soria Valle, Dayana Victoria
;
Franco Crespo, Christian David
Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
Proyecto de factibilidad para la creación de una microempresa productora de un destilado tipo whisky Bourbon a partir de la materia prima local maíz (Zea mays) en el cantón Ambato provincia de Tungurahua, Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Moyolema Freire, Vanessa Gissela
;
Cadena Carrera, Santiago Esmiro
Whiskey is an alcoholic beverage widely consumed by the Ecuadorian population that generates significant income, however, this type of distillate is not commonly manufactured within the country. For this reason, the present investigation evaluated the feasibility of installing a microenterprise producing a Bourbon whiskey-type distillate in the city of Ambato from corn produced in the area. Within the feasibility study, market, technical, administrative and financial economic studies were carried out. The first analysis allowed to know the potential market and identified the internal and external factors of the environment. The technical part revealed that the processing plant has the capacity to produce 1,888 bottles of Bourbon whiskey per month and justified that the best location for the installation is the parish of Picaihua. The administrative analysis described the business philosophy, determined that the required workforce is 2 workers in production and explained the functions of each job. The financial indicators presented positive values with a NPV greater than zero, an IRR of 18 percent and a cost-benefit ratio that generate profits of 0.53 cents for every dollar invested. These data demonstrate that the project of a corn-based Bourbon whiskey-producing microenterprise is viable 4 and profitable over time.
Estudio de factibilidad para la creación de una microempresa productora de queso fresco enriquecido con quinua (Chenopodium quinoa Willd) en la parroquia San Lorenzo, provincia de Bolívar, Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Barragán Domínguez, Andrea Estefanía
;
Cadena Carrera, Santiago Esmiro
its production generates important economic income for the dairy and agricultural sector, due to its nutritional contribution. For this reason, the objective of this project was to prepare a feasibility study for the creation of a microenterprise that produces fresh cheeses enriched with quinoa in the province of Bolívar, Guaranda canton. The feasibility study supported the analysis of the corporate structure, market study and business environment, technical, corporate and financial study that determine the feasibility of its implementation. The market study helped to determine the potential demand for the product in relation to the competitive market, on the other hand, the technical study allowed to obtain a general perspective of the size of the project and engineering, where the production process was mainly detailed according to In accordance with Ecuadorian regulations, in the same way, a plant distribution was designed in order to achieve an efficient production process. Likewise, in the administrative study, the name of the microenterprise and an organizational structure that allows proper management were raised. Finally, in the economic study, it resulted in a VAN of 67 419.22 US dollars, an IRR of 28 percent, 3 years and 6 months of PRI and a cost-benefit ratio of 0.48 cents, through which it was determined that the microenterprise is profitable and feasible, it is say that its implementation would contribute to local development.

Carrera Ingeniería en Alimentos

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