Carrera Ingeniería en Alimentos

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Efecto de aceites de soya (Glycine max), oliva (Olea europaea) y palma (Arecaceae) en la reología de la masa e índice de oxidación en cupcakes de zanahoria blanca (Arracacia xanthorrhiza) y trigo (Triticum aestivum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Núñez Vásconez, Bolívar Enrique; Gérman Tomalá, César Augusto
The determination of the best substitution treatment for the preparation of white carrot cakes at various concentrations (25 percent, 50 percent, 75 percent) was performed by evaluating various types of oils (palm, olive and soybean). In the rheology of mass in the Mixolab team, masks the mixture of wheat flour and white carrot 25 percent, 50 percent, 75 percent white carrot flour and 75 percent, 50 percent , 25 percent flour wheat respectively, finding parameters such as: absorption index, kneading, gluten, viscosity, amylases and the retrogradation of starch for each, the adequate substitution for a cupcake with accepted characteristics is up to 50 percent wheat flour and 50 percent of white carrot meal, because the amylase activity is low when we have a higher percentage of substitution of gluten content. The analyzes in the final treatments were: hardness, work of finished hardness, recoverable deformation, total work, chewing, by means of a Brookfield texturometer for 4 days at each treatment, as the days progressed the mentioned properties increased, taking cupcake aging for loss of water Treatment that had 25 percent white carrot flour and 75 percent wheat flour proved to be the best, because it had more wheat flour, made with palm oil, maintaining physical state, and sensory characteristics.
Efecto de la temperatura de extracción en el rendimiento y perfil de ácidos grasos del aceite de morete (Mauritia flexuosa L.f.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Rivera Chasiquiza, Maritza Gissela; Ramos Moya, Milton Rubén
Morete (Mauritia flexuosa L.f.) is an oily product produced and consumed in the Amazon. Several studies highlight its high oil content and nutritional value. The objective of the present investigation was to study the effect of the extraction treatment by pressing on the yield and the fatty oil acid profile. An AxB experimental design was applied, with 3 replicas, where A corresponds to the morete fruit (a0: with cut and a1: without bark) and B temperature and extraction time (b0: 45 Celsius degrees for 30 min, b1: 65 Celsius degrees for 20 min and b2: 85 Celsius degrees for 10 min). The physicochemical characteristics of the product, and the oil of the different treatments were determined: acidity, yield and fatty acid profile. The results of the characteristics of the fruit were the following: length 5.47 cm, diameter 4.59 cm, weight 51.83 g, pH 3.43, AI 0.69 percent and humidity 56.23 percent. The ANOVA of the treatments found different differences p (smaller than 0.05) in the acidity, yield and fatty acid profile of the oil. The best treatment (T6: without bark at 85 Celsius degrees for 10 min) presented a yield of 14.76 percent, acidity 1.69 percent and fatty acid profile: MUFAs 79.45 percent, highlighting ico-9 oleic acid with 79.29 percent, SFA 16.31 percent and PUFA 4.23 percent. The estimated conservation time of T6 was 472 and 295 days at 20 and 25 Celsius degrres, respectively. These results consider the most as a potential raw material for the production of high-quality oil.
Estudio comparativo del grado de estabilidad del aceite de ungurahua (Oenocarpus bataua) con otros aceites en la fritura
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Taipicaña Padilla, Diana Maricela; Pérez Aldas, Lander Vinicio
Estudio de la estabilidad del aceite de Sacha Inchi (Plukenetia volubilis L.) a diferentes condiciones de inhibición oxidativa
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Santos Agualongo, Sandra Elizabeth; Paredes Escobar, Mayra Liliana
Sacha Inchi oil is rich in unsaturated acids. Its main component is the alpha-linolenic fatty acid also known as Omega 3, in a percentage of 48.3 percent, followed by omega 6 linoleic acid with 35,7 percent. Linolenic acid due to its insaturations has a great chemical reactivity and is prone to saturation and transformation. This condition makes the stability of the oil lower and is considered as a factor that can generate the loss of nutritional value, forming a series of undesirable compounds. In this research the stability of the oil was determined applying four different conditions of oxidative inhibition. As control parameters studied were: bleachability index, acidity index, saponification index, relative density, melting point, heating loss and oxidative stability. Better stability results were obtained with the aplication of the artificial antioxidant BHT than with the natural antioxidant tocopherol however, the shelf life obtained with the natural antioxidant was 983 days, which promises sufficient time for its commercialization and use.
Evaluación de la calidad sensorial y nutritiva del queso fresco elaborado con sustitución parcial de aceite de sacha inchi (Plukenetia volubilis L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Saransig Tontaquimba, Blanca Cecilia; Garcés Espinoza, Lenin A.
Obtención de un ingrediente funcional en polvo rico en omega 3, 6 y 9 a partir de una mezcla de aceite de sacha inchi (Plukenetia volubilis) y aceite de girasol (Helianthus annuus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Jordán Álvarez, Marco Alejandro; López Hernández, Orestes Darío
A blend of Sachai inchi oil and Girasol oil was microencapsulated with a fatty acids balance 4,42 times the fatty acid linoleic content (omega-6) than the fatty acid linolenic content (omega-3) into a polymeric matrix of Maltodextrin and Arabic gum, ratio 1:1. A 81,06 mores less 1,75 percent of performance and 92,08 more less 0,71 percent of efficiency of process was obtained with an inlet air temperature of 150 Celsius degree and 33 percent of oil´s charge. The microcapsules have 1,96 more less 0.04 percent of moisture, with a smooth surface and pore-free which protects to oil´s blend inside. Without significative changes about its fatty acids content after microencapsulation process, the product has a lipid profile of 10,20 more less 0,14percent for omega-3, 46,18more less 0,50 percent for omega-6 and 23,83 more less 0,24 percent for omega-9. When scaling the process at an industrial level, a product with similar characteristics to those obtained at laboratory scale is obtained.
Optimización del proceso de extracción de aceite de ungurahua (Oenocarpus bataua) en función del rendimiento
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Pilco Saca, Gabriela Elizabeth; Garcés Espinoza, Lenin A.
Sustitución parcial de la grasa láctea por aceites vegetales: Sacha Inchi (Plukenetia colubilis L.) y Oliva (Olea europaea) en la elaboración de queso crema
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Asimbaya Talavera, Luis Alberto; German Tomalá, César Augusto
Low-fat cream cheese is an alternative for those who want to consume a healthy product, low in calories but which retains its organoleptic characteristics. In the present work, a low-fat cream cheese was developed with the incorporation of vegetable oils such as Sacha Inchi (ASI) and Oliva (AO) wich are rich in monounsaturated and polyunsaturated fatty acids, such as oleic, linoleic and linolenic acid (Omega 3, 6 and 9). The addition of these oils in the cream cheese manufacturing process has a remarkable influence on the sensory, physicochemical and shelf-life properties of the final product. The oil of Sacha Inchi has a strong characteristic flavor and smell, however in the sensory analysis the T1 (cream cheese made with addition of Sacha Inchi oil to 5.5 percent) obtained the highest averages in the parameters of smell, taste and acceptability, becoming the best treatment. In the physicochemical properties, the influence lies in the concentration of vegetable oil but not in the type of oil, finding significant differences in all parameters, except in the percentage of acidity. The indicator microorganism of quality for the determination of shelf-life was Total Coliforms. The estimated shelf life of low fat cream cheese made with the addition of 5.5 percent ASI (T1) stored at refrigeration temperature (4 Celsius degrees) was 19 days, while its respective control (T5) had a shelf-life of 17 days stored at the same temperature. A comparison of the fatty acid profile was made between the best treatment (T1) and two cream cheese brands that are sold in supermarkets, T1 (cream cheese made with the addition of 5.5 percent Sacha Inchi oil), which presented higher percentages of mono and polyunsaturated fatty acids (14.56 percent and 66.69 percent respectively), its lipid extract has a content of 37.60 percent of linolenic acid, 29.09 percent of linoleic acid and 13.88 percent of oleic acid, values that are within the recommended values by FAO and OMS. After 19 days of storage (4, 15 and 26 Celsius degrres), none of the treatments showed phase separation or syneresis, the coalescence of the oil molecules was avoided thanks to the mechanical agitation carried out for the homogenization (2 minutes at speed of 15000 RPM).