Carrera Ingeniería en Alimentos
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808
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Item Estudio de factibilidad para la instalación de una planta procesadora de galletas con sustitución parcial de moringa oleífera(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Aguiar Naranjo, Pablo Sebastián; Ortiz Escobar, Jacqueline de las MercedesThis work determined the feasibility for the installation of a biscuit processing plant with partial replacement of moringa oleifera through: a market study, corporate study, technical study and financial study. In the market study a qualitative analysis was carried out, through the application of a PESTEL analysis and the application of the five forces of Porter, in addition the potential demand of the product in the city of Ambato was established through a survey of a population of 15 to 60 years of age, in addition to establishing marketing strategies, for future distribution in the market. In the corporate study, the entire business philosophy, mission, vision, staff requirements and organizational policy of the company were determined. While in the technical study, the respective process to be used for the preparation of cookies was established through a block diagram and PFD diagram, their respective material balance, label design. The shelf life of the product, which was 5.1 months at room temperature, was determined. The financial analysis was also performed, where an IRR of 68 percent, NPV of 100,620.12 dollars, an equilibrium point of 69,320.39 dollars, an RF of 70.01 percent, a PRI of 2.86 years and a ROI of 52.8 percent. This analysis allowed to determine the feasibility and profitability of the investment.Item Desarrollo tecnológico para la elaboración de snacks de maíz (Zea mays), quinua (Chenopodium quinoa) y haba (Vicia faba) nixtamalizados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Olalla Chicaiza, William Andrés; Carpio, Cecilia MercedesThe present study was oriented to develop a snack product using traditional Ecuadorian foods: Corn (Zea mays), Quinoa (Chenopodium quinoa) and Field Bean (Vicia faba), which were nixtamalized with optimal parameters cited in previous research; where in the last stage of production they were baked and fried. The treatment obtained by baking and with a relationship between ingredients 50:30:20 (corn: bean: quinoa) was the best evaluated in appearance, flavor, texture and acceptability. This formulation was characterized by proximal analysis, having 406 mg of Ca2+ per 100 g of product; carbohydrates (69.62 percent), resistant starch (2.25 percent), low in lipids (3.29 percent) and with a high percentage of protein (10.91 percent) compared to other products on the market; making it a healthy and nutritious food, suitable for celiac people because corn, beans and quinoa are gluten-free foods. The product did not present microbiological contamination of total coliforms, molds and yeasts. The shelf life was determined according to the deterioration kinetics of the product quality, where the measurable attribute was humidity (percentage H) in snacks stored at three different temperatures (25, 30 and 35 Celsius degrees), obtaining a deterioration kinetics of zero order (n = 0). For this reason, the shelf life is reduced from 10.6 months at 25 Celsius degrees to 5.6 months at 35 Celsius degrees, showing that high storage temperatures cause a greater deterioration of snack quality.Item Estimación y efecto sobre la vida útil de fresa (Fragaria x ananassa) con el uso de biofilm producido por Komagataeibacter xylinus(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-05) Acosta Telenchana, Jorge Luis; Terán Mera, David AndrésThe strawberry is susceptible to physiological changes, great vulnerability to microbial attack, the benefits of edible coatings are: slow breathing rate, prolonged periods of storage, retention of firmness and reduced microbial growth, so the objective of this research work is estimate the useful life of strawberry (Fragaria x ananassa) with the use of biofilm produced by Komagataeibacter xylinus. It was determined that the samples with bacterial cellulose coating have an average life time of 12, 6 and 3 days while samples without coating the time was 8, 3 and 2 days at temperatures of 4, 25 and 37 Celsius degrees. The ultra-freeze analysis showed changes of 1 percent; 46.2 percent; 12.6 percent and 2.41 percent in samples without coating, on the other hand the samples with coating changes were 0.3 percent; 15.9 percent; 4 percent and 1.49 percent in pH, Acidity, Brix degrees and weight loss respectively. The samples containing bacterial cellulose coating impregnated with silver nanoparticles showed no growth of microorganisms during the analysis. The container of bacterial cellulose impregnated with natural gelatin presented a 15.3 percent weight loss, 76.4 Brix degrees and a dark red final coloration in the sample, the bacterial cellulose container with end seals presented greater weight loss of 19 percent. , 8 percent; 83.6 Brix degrees and a medium dark red final color.Item Efecto de la incorporación de harina (pulpa-cáscara y cáscara) de banano (Musa cavendish) de rechazo en las propiedades tecno-funcionales y nutricionales de un embutido tipo chorizo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Raza Jimbo, Karen Lucía; Salazar Garcés, Diego ManoloCurrently, the food industry has focused on finding alternative ingredients that can be added to meat products so that their consumption is healthier and at a lower cost. In this sense, the present work is based on the evaluation of the effects of the incorporation of banana flours reject (pulp-shell (P + Csc) and shell (Csc)) underutilized in a sausage-type sausage by analyzing its physicochemical, nutritional, and sensory and texture properties. The sample in which peel meal was included (Csc) was the one that obtained the highest content of fiber (7.847 percent) and ash (3.34 percent), as well as the lowest fat content (8.71 percent), probably due to the quantity and the functional and nutritional characteristics of banana fiber. Likewise, the sensory analysis allowed establishing that the treatment with higher scores was the chorizo with pulp-shell meal (P + Csc) thanks to the mixture of fiber and starch that improve the sensory qualities. The evaluation of the textural properties showed that the inclusion of banana flours produced changes in the hardness, chewiness and elasticity during the storage time of the chorizo as a result of fiber concentration and water loss. Finally, the microbiological quality of sausage type sausage was not affected by the incorporation of banana flours rejection, obtaining values of microbial count within the limits established in the current regulations (aerobic mesophilic: 1x106 UFC per gram, Enterobacterias: 1x102 UFC per gram y Staphylococcus aureus: 1x103 UFC per gram). The shelf life was 5 days established by the count of molds and yeasts.Item Estimación de vida útil de mora de castilla (Rubus glaucus Benth) a partir del recubrimiento de celulosa bacteriana producida por Komagataeibacter xylinus(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Toscano Avila, Jonatan Alfonso; Cerda Mejía, Liliana AlexandraThe Blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties, whose intake potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, it is one of the most perishable fruits due to its high respiration rate and the lack of peel that protects the quality of the fruit, which makes it susceptible to microbial attack and rapid deterioration, which is a problem for commercialization. The objective of this research was to estimate the useful life of Castile mulberry (Rubus glaucus Benth) from the coating of bacterial cellulose produced by Komagataeibacter xylinus, applied in the postharvest quality of the Mora de Castilla, with the purpose of improving both physicochemical characteristics as nutritional. The treatment with biofilm coating of bacterial cellulose at a temperature of 4 Celsius degree allowed to increase the shelf life of the fruit up to 9 days, in addition to maintaining its characteristic texture, color, smell and taste, that is to say that the biofilm generated from Komagataeibacter xylinus, can be used as an antimicrobial agent, in edible coatings for fruits, vegetables, meats, etc.Item Aprovechamiento integral de banana de rechazo en la elaboración de salchichas tipo Frankfurt(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11) Calderón Altamirano, Lenin Adrian; Arancibia Soria, Mirari YosuneIn this work we have studied the evolution of the quality characteristics of Frankfurt-type sausages made with banana pulp flour, pulp-shell meal and shell meal, during refrigerated storage. The analytical determinations carried out were: microbial counts of aerobic mesophiles, enterobacteria, Staphylococcus aureus and molds and yeasts, chemical analysis (pH, proximal composition), and sensory analysis The microbial counts of mesophilic aerobes, molds and yeasts, determined the shelf life of the product at 15 days, with the absence of Enterobacteriaceae and S. aureus. The content of ash and fat was influenced by the amount of dietary fiber in the Cs sample (7.304 percent), but it did not influence the determination of the remaining proximal parameters such as humidity and protein where they did not show a significant effect (P less than or equal 0.05 ) between treatments. In the physicochemical study, pH values close to neutrality were determined, due to the low percentage of acidity in all the sausages, obtaining the lowest value in the sample Cs (6,490), due to the higher fiber content in its structure compared to the rest treatmentsItem Desarrollo de un recubrimiento comestible para fresa (Fragaria x ananassa Duchesne) en base a almidón de papa china (Colocasia esculenta Schott) de la variedad blanca(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Oñate Zúñiga, Lizbeth Estefanía; Ramos Moya, Milton RubénThe aim of this research was to develop an edible coating for strawberry (Fragaria x ananassa Duchesne) based on taro starch (Colocasia esculenta Schott). For this, physicochemical characterization of the corm, the determination of the proximal composition and functional properties of the starch, and the development of a coating based on taro starch, sorbitol (2 percent), potassium sorbate (0.02 percent) and citric acid (0.5 percent). An experimental design 22 was applied to evaluate the percentage of starch (A0: 1 and A1: 2 percent) and the immersion time (B0: 5 and B1: 10 min) in the physical-chemical quality of the coated strawberry, packed in containers of polyethylene terephthalate, and stored at 4 more 1 Celsius degrees for 16 days. The potato presented an average of 149.4 g weight, 6.8 cm longitudinal diameter and 4.1 cm equatorial, and 8.95 percent starch content. Starch had a granule size between 1.48 and 2.58 micromol, 8.57 percent moisture content, 2.18 percent protein content, 6.15 percent dietary fiber and a gelatinization temperature of 70.5 Celsius degrees. The best coating was the T2 treatment (1 percent starch and 10 min immersion) obtaining a lower weight loss of the strawberry at the end of storage, with a shelf life of approximately 7 days. It was concluded that the application of the coating provides a semi-permeable barrier to water vapor, retarding the strawberry fruit weight loss due to dehydration, and evidencing the potential of taro starch in edible coating manufacturing.Item Efecto de la utilización de antioxidantes en la producción de un pulverizado a partir de jícama (Smallanthus sonchifolius) para la empresa HUIKUNDO S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Fiallos Muyolema, Tannia Gissela; Álvarez Calvache, Fernando CayetanoIn Ecuador, the jicama (Smallanthus sonchifolius) is an Andean root that is not industrially exploited. It has benefits for consumers due to the components it presents, since after water the major component is stored carbohydrates in the form of fructooligosaccharides, however this root has an oxidation enzymatic in its processing, and a short life of approximately 15 days. Therefore, the objective of this research was to develop a jicama root spray using antioxidants in order to improve the appearance of the product for the company HUIKUNDO S.A. To effect an experimental design A*B was used, evaluating the type of antioxidants (a0: ascorbic acid, a1: citric acid) and their concentration (b0: 0.7 percent, b1: 1 percent, b2: 2 percent), in addition, a blank was made (sample without treatment) in order to identify the effect of the antioxidant on visible aspects such as color. Physical and chemical properties were evaluated as percentage of humidity, pH, percentage of ashes, apparent density and color, functional properties such as solubility and gelling capacity for the different treatments. The best treatment was chosen based on a sensory evaluation with 15 untrained tasters, evaluating the general acceptability of the product, where the best treatment was a1b0, which corresponds to the use of citric acid at 0.7 percent. The final product has a yellowish color characteristic of the pulp, with a solubility of 60.56 percent, medium and uniform granulometry, 86.19 percent of total carbohydrates and the estimated shelf life was 9 months under normal storage conditions.Item Mejora de la conservación postcosecha del tomate de árbol (Solanum betaceum Cav.) variedad mora mediante atmósferas modificadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Alcocer Pérez, Magali Fernanda; Angós Iturgaiz, Ignacio ÁngelThe present study addressed the effect of various atmospheres on the physical-chemical, sensory and microbiological quality of the tree tomato (Solanum betaceum Cav.) “mora” variety stored in refrigeration at 4 Celsius degrees for 10 days. In the first part of the experimentation, the physical-chemical characterization of the fruit was determined in the different state of maturity (green, half-ripe and ripe). During the second part, fruits harvested at maturity state 5 and without physiological hurt were stored under five modified gas mixtures: G1, 2.5 percent O2, 2.5 percent CO2 and 95 percent N2; G2, 2.5 percent O2, 5 percent CO2 and 92.5 percent N2; G3, 80 percent O2, 10 percent CO2 and 10 percent N2; G4, 80 percent O2, 20 percent CO2 and 0 percent N2 and G5, 90 percent O2, 10 percent CO2 and 0 percent N2. The respiration rate was determined on days 1, 4, 7 and 10, in triplicate. In addition, physical-chemical analysis, sensory and microbiological quality determinations were carried out in the same way in triplicate, on the same days. The gas mixture G1 allowed reducing the respiratory rate of oxygen consumption. Similarly, gaseous mixtures G2, G3, G4 and G5 allowed reducing the respiratory rate of carbon dioxide production. The gas mixture G3 allowed to have better results in luminosity (L *) and Chroma (C *) but caused greater irregularity in maturation. The gas mixture G4 allowed to have better results in Chroma (C*) and hue (h degrees), having no significant differences for the rest of parameters.Item 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 LilianaSacha 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.