Carrera Ingeniería en Alimentos
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Item Estimación de la humedad crítica para el secado de manzanas (Pyrus malus) utilizando redes neuronales artificiales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Sánchez Barreno, Nataly Verónica; Sosa Cárdenas, Julio CésarThe use of artificial neural networks as a prediction tool in food science is becoming increasingly important. This study seeks to determine the error of the prediction of the Critical Humidity in the drying of apple (Pyrus malus) using neural networks. First, a base matrix was developed consisting of 29 experimental physical parameters and one output variable. These variables were selected through experimental data of drying curves for apple (Pyrus malus) from 30 similar works already developed. Next, the MATLAB® software was used to design the artificial neural network RNA using the four-layer conformed RP back propagation algorithm, where in the first input layer it has 15 static receptor neurons, in the second layer that is hidden it has of 10 hidden neurons, the third layer is sum and has a dynamic neuron, the final layer has a static output neuron. The RNA RP estimated the Critical Humidity obtaining 90 percent of the results with calculation errors less than 1 percent and 10 percent with errors less than 2.38 percent with a network training that ended in 7 stages. Finally, the results showed that the critical humidity was numerically estimated for apple (Pyrus malus) drying through neural models. This type of model of neurons represents. The statistical analysis calculated a reliability of 99.99 percent of the responses obtained from the artificial neural network and the real value.Item Propiedades funcionales de la Inulina y sus derivados como ingredientes en formulaciones de productos alimenticios(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Lagua Caguana, Roger Saúl; Tubón Usca, Irvin RicardoThe objective of this Research Project was the documentary review of the functional properties of inulin and its derivatives as ingredients in food product formulations. A review of the functional and nutritional properties was carried out, the growth and development of foods based on inulin and its production at the local level were determined, in addition to analyzing the benefits and disadvantages, as well as its derivatives as ingredients in food product formulations. After the documentary analysis, it was determined that the functional properties of inulin and its derivatives mainly highlight the stimulation of the growth of bifid bacteria, regulation of intestinal transit, greater absorption of metals such as magnesium and calcium, and regulation of cholesterol and triglycerides. In addition, it is identified that inulin and its derivatives have technological functionalities such as the contribution of body and palatability, substitute for sugars, fats and texture contribution that is why these compounds have begun to be widely used in the development of food formulations, as shown throughout the research presented.Item Efecto de la adición de fibras para la producción y enriquecimiento de productos de panificación y pastelería - Una revisión del conocimiento actual(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Mayorga Aguilar, Michelle Carolina; Salazar Garcés, Diego ManoloCurrently, human beings seek changes in their diet, leaning towards foods that contribute positively to their body, this being an important factor for the study of new products with improved nutritional properties. Bakery and pastry products have been the object of study in various bibliographic sources, and in this work the bibliographical review demonstrated fibers and fiber sources that can be used in the preparation of bakery and pastry foods, highlighting that today, the most studied have been the fibers and fiber sources of vegetable origin. Adding fiber or fiber sources in the formulation of cookies, cakes, gluten-free breads, muffins, among others, can represent changes in the characteristics of the dough, the composition of the product, texture parameters, sensory analysis, glycemic index, among others. It is not possible to include fibers as positive or negative for the elaboration of a product, because the results of various studies show that the dough and the product to be elaborated are not only affected by the type of fiber or fiber source, it also depends on the amount used, the size of the fiber, the original formulation of the product and the manufacturing process. This research shows a bibliographic review about the effect of adding fibers in bakery and pastry products, establishing the fibers and/or fiber sources that can be used, analyzing the behavior and the effects that occur in the product.Item Efecto de la adición de harinas no convencionales para la producción y enriquecimiento de productos de panificación y pastelería(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Llumiquinga Chuqui, Nataly Alexandra; Salazar Garcés, Diego ManoloAt present, food industries are booming in the development of functional products, in order to satisfy consumer needs, due to this, in the bakery and pastry area, the inclusion of non-conventional flours is being sought, that is, from other sources such as cereals (rice, oats, millet), pseudocereals (quinoa, amaranth, serracan wheat) and tubers (potato, sweet potato, carrot). That is why there are different researches that show the behavior of non-conventional flours studied in the elaboration of products such as breads, cookies, pastas, cupcakes and noodles, where their behavior tends to vary according to the level of substitution of wheat flour, finding that most authors use a range of substitution from 5% to 35% in the mixtures, being the effects that presented greater variation within its proximal composition the moisture and protein content, the first is related to the stability of the product since the lower the moisture content increases the shelf life of the product and the second effect is related to the nutritional content, i.e. the use of unconventional flours help to obtain products with better quality for the consumer.Item Diseño de un proceso tecnológico para la obtención de pulpa congelada a partir de orito (Musa acuminata AA) para la Planta Hortofrutícola Ambato PLANHOFA(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Guanochanga Vargas, José Rafael; Franco Crespo, Christian DavidThe orito (Musa acuminata AA) is a smaller variety of banana that is grown in several provinces of Ecuador on approximately 8000 hectares. Currently this fruit is marketed in its natural state, as it is a minimally exploited variety, the objective of this work is to design a technological process to obtain frozen pulp from orito (Musa acuminata AA) for the Ambato PLANHOFA Horticultural Plant. For this, the orito fruit was used in a state of physiological maturity type 6 and 7 according to the Von Loeseck scale, an AxB experimental design was used in which the effect of temperature variation (70 and 75 degrees centigrade) and different food additives (citric acid at 0.05 percent, ascorbic acid 0.05 percent and the mixture of both at 0.1 percent) in order to maintain the organoleptic properties of the fruit, for the selection of the best treatment a panel of 10 tasters was used semi-trained. It was obtained that the combination of citric acid plus ascorbic acid with a concentration of 0.1 percent and a pasteurization temperature of 75 degrees centigrade managed to better preserve characteristics such as color, odor, taste and acceptability, with a large amount of carbohydrates and proteins. Which were determined through a proximal analysis. In addition, after a microbiological analysis in which petriflim was used, it was found that the final product was free of molds and yeasts, E. coli and Enterobacteria.Item Determinación de la actividad antinflamatoria y antimicrobiana en concentrados e hidrolizados proteicos de quinua (Chenopodium quinoa Willd) variedad Tunkahuan y fréjol rojo moteado (Phaseolus vulgaris L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-12) Morales Manzano, Angel Leonel; Baquero Icaza, Paulo SantiagoThis research is focused on promoting the management, innovation, development and sustainability of quinoa food products (Chenopodium quinoa Willd.) variety Tunkahuan and red mottled beans (Phaseolus vulgaris L.), through determination of biological activities in protein concentrates and hydrolysates. The proteins present in the matrices were concentrated by isoelectric precipitation, a portion of these were hydrolyzed through a process of gastrointestinal digestion in vitro. The amount of protein was estimated using the Biuret and elementary methods. They were characterized by SDS-PAGE electrophoresis with and without 2-mercaptoethanol. The anti-inflammatory activity was evaluated in both cases using the protein denaturation method (egg albumin), reporting positive results for both concentrates and hydrolyses. In the same way, the antimicrobial activity was determined challenging both fractions against common pathogens transmitted by food through the method of well diffusion in agar, no activity was obtained in the concentrates, however, the hydrolysates of the two matrices inhibited the growth of E. coli, P. aeruginosas and B. cereus, while strains of S. aureus and L. monocytogenes were not inhibited. Finally, the antioxidant activity in quinoa was determined through the method of thiobarbituric acid reactive substances (TBARS), obtaining positive results only in the hydrolyzed fraction. Due to the biological activities obtained, a new line of research is opened based on the incorporation of concentrate or hydrolysate of beans/quinoa in a processed food in order to improve its nutritional and functional value.Item Comparación de las variedades Chola y Capiro (Solanum tuberosum L.) en la textura de una papa pre frita congelada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Jácome Corrales, Sara Elizabeth; German Tomalá, César AugustoThe potato at the national level is a basic product in the diet of the population. In Ecuador its industrialization is insufficient. However, the consumption of processed potato products is on the rise, especially potato chips. This is due to an increase in the urban population and the pace of life that have led to a growth in fast food stores, and whose demand is currently supplied with imported product ready for consumption from Belgium, Holland, USA, and Canada. The general objective of this work was to evaluate a conditioning technology to reduce the activity of Polyphenoloxidase (PPO), improve the color and maintain an acceptable texture of the potato for the preparation of frozen pre-fried potato. For this, the following was applied: the successive washing of the peeled and chopped potato, followed by immersion in a solution of 1.5 percent w by v of Citric Acid and 0.01 percent w by v of Sodium Metabisulfite for 15 minutes and the application of blanching. For the estimation of blanching times and temperatures, preliminary tests adjusted to the conditions of each variety were carried out, trying not to damage the texture of the final product. A Central Compound Design was applied, using two varieties of potatoes: Chola and Capiro, where the first study factor was blanching temperature and the second factor was blanching time. The best treatment was reused with the immersion solution and the same initial procedure will be repeated in order to know how useful the solution is in a second use. The experimental design responses were: texture, absorbance, moisture, mold and yeast, total coliforms -Escherichia coli, Staphylococcus aureus. When applying the conditioning to the potato sticks, it was statistically concluded that the best treatment is T7 of each variety, which in the case of the Capiro potato corresponds to 73.11 degrees Celsius for 4.5 min. and in the Chola potato at 62.07 degrees Celsius for 3.0 min, presenting a higher rate of inactivation of PPO as a function of time and temperature factors. The shelf life of the Chola variety without conditioning was calculated, obtaining 3.42 months. While the potatoes subjected to conditioning obtained a shelf life of 6.21 months. In the case of the Capiro potato, 3.68 months of shelf life without conditioning was recorded and in potatoes with conditioning it is 6.44 months of shelf life. The sensory analysis of the best Capiro potato treatment evaluated: color (4), flavor (3.95), texture (4.15), browning at the edges (4) and acceptability (3.95). In Chola potatoes, they evaluated: color (4.15), flavor (4.1), texture (4), browning at the edges (4.1) and acceptability (4.3). Finally, in the analysis of the finished product, the conditioning process improved the textural properties of the fried sticks, obtaining values of for potato Chola a value of (408.67 g more less 22.68) and for potato Capiro (412.33 g more less 15 , 37).Item Utilización de harina de plátano (musa balbisiana), en el desarrollo de películas biodegradables activas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Moreno Toasa, Gabriel Alejandro; Arancibia Soria, Mirari YosuneItem Estudio comparativo entre la pasteurización abierta y al vacío en las propiedades físico-químicas, microbiológicas y sensoriales de un néctar a base de maracuyá (Passiflora edulis Sims.), zanahoria (Daucus carota L.) y noni (Morinda citrifolia L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Custode Falconí, Carlos Wilfrido; Ortiz Escobar, Jacqueline de las MercedesThe purpose of the research was to compare the effect of open and vacuum pasteurization within the physico-chemical, microbiologic and sensory properties of a fruit nectar made of: passion fruit(Passiflora edulis Sims.), carrot (Daucus carota L.)and noni (Morinda citrifolia L.).The experimental design applied was a factorial complete 2n(23) being the experimental factors: type of pasteurization (open and vacuum), temperature of pasteurization (65 and 75 Celsius degree), and time of pasteurization(7 and 12 min). For sensory analysis a complete randomized block design was applied. Analyses physico-chemical (pH, soluble solids (Brix degree), vitamin C) and microbiologic (count of molds and yeasts) were performed in both samples raw and pasteurized. The results obtained for pH, vitamin C content and the microbiologic reduction did not show statistically significant differences (α=0,05) between the two pasteurizations. Nevertheless a clear downward trend was determined in those parameters respecting to raw samples. Soluble solids (ºBrix), did show statistically significant differences between open and vacuum pasteurization in relation to raw nectar. Open pasteurization increased the content of soluble solids, nevertheless this did not happen when the nectar was treated with open pasteurization, where the content of soluble solids was similar to the ones measured on raw nectar. The two better treatments of each pasteurization type were chosen for sensory testing, those were T1 (open pasteurization/65°C/7min) and T2 (Vacuum pasteurization/65°C/7min) which were evaluated by the judgement of testers. The determination of significative differences 4between the two samples was performed through the statistical analysis of sensory parameters. It was determined that T2 was the sample which showed better color, odor, taste, appearance and acceptability, being chosen as the optimal treatment among the studied making a substantial difference between open and vacuum pasteurization in sensory features. Finally, was calculated that shelf-life of the nectar of passion fruit, carrot and noni submitted vacuum pasteurization to 65 Celsius degree for 7min and stored at 4 Celsius degree, is 33 days.Item Influencia de la pasteurización abierta y al vacío en las propiedades fisicoquímicas y la aceptabilidad de un néctar de piña (Ananas comosus L.), naranjilla (Solanum quitoense Lam.) y borojó (Borojoa patinoi Cuatrec.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Burbano Moreano, Juan José; Ortiz Escobar, Jacqueline de las Mercedes