Carrera Ingeniería en Alimentos
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Item Elaboración de un té a base de uvilla (Physalis peruviana L.) endulzado con stevia (Stevia rebaudiana Bertoni) como edulcorante natural(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Basantes Morales, Cristina Viviana; Vargas López, José HomeroA filtering infusion is a beverage made from leaves, flowers or dried fruits of aromatic herbs, the product is packaged in filtering bags, ready to be prepared in hot water. A tea was developed and evaluated based on dehydrated and sweetened uvilla (Physalis peruviana L. ) sweetened with Stevia (Stevia rebaudiana Bertoni) as natural sweetener, three different formulations were designed: dehydrated uvilla and Stevia powder (T1: 60 percent and 40 percent; T2: 50 percent and 40 percent; and T3: 85 percent and 15 percent): 85 percent and 15 percent), respectively, were used (4 Kg uvilla and 2 Kg Stevia) as experimental unit; the proximal and complementary analysis of the raw material was carried out (Brix degrees, pH, humidity, ash, Vitamin C, titratable acidity and reducing sugars), the acceptability between the different treatments was determined by means of a sensory test (hedonic scale). For the statistical analysis of the data, ANOVA and Tukey tests at 95 percent confidence were used using the STATGRAPHICS Centurion XVI statistical package. According to the acceptability test applied to 30 untrained panelists, the most acceptable treatment was T3 (85 percent dehydrated grapes and 15 percent Stevia); of the best treatment, the bromatological analyses were determined in percentage: 11.4 percent moisture and 5.5 percent ash. The product also presented good microbial quality and the values determined for molds, yeasts and total coliforms were within the limits established by INEN 2 392 (2007).Item Aprovechamiento de la uvilla (Physalis peruviana L.), para la elaboración de jarabe de repostería y su caracterización(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Naula Pérez, Daysi Mishell; Vargas López, José HomeroThe purpose of the present work was to elaborate uvilla syrup (Physalis peruviana L.) sweetened with sucrose and honey, in which physicochemical and microbiological properties were analyzed in such a way that they met the limits established by the syrup standards to be able to use it in confectionery. The results in the physicochemical properties for the sucrose sample were higher in pH (3.74) and soluble solids (63.50), which allowed the syrup to get together with the pectin; for the proximal analyses, the value of moisture (43.91) and ashes (3.14) was higher in the syrup sweetened with honey due to the replacement of the amount of sucrose since not having a contribution of soluble solids contributes to the increase of humidity. In the microbiological results, both syrups presented the absence of mesophilic aerobics, molds/yeasts, and Coliforms, demonstrating that the hygienic conditions and handling of the raw material were controlled, obtaining a quality and innocuous product that is safe for consumption. In the sensory evaluation, the uvilla syrup that presented the greatest acceptance was the one sweetened with sucrose, being superior in appearance, color, and flavor, while the syrup sweetened with honey showed better consistency, the flavor in both formulations were similar and characteristic to that of the fruit. processed. Finally, the uvilla syrup with the highest acceptability was used in a dessert where several consumers rated the degree of satisfaction generated by the product, with 85 percent of the population liking it very much.Item Estudio de secado por aspersión para la obtención de pulpa de uvilla (Physalis peruviana L.) en polvo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03) Perrazo Colcha, Aracelly Maribel; López Hernández, Orestes DaríoThe gooseberry pulp (Physalis peruviana L) has a high nutritional value. Spray drying is one of the most used methods by food industries to preserve the nutritional properties of food. In the present work studied the optimal conditions for the spray drying of the goosberry pulp, the objective was to determine the adequate concentrations of the drying coadjuvants: maltodextrin and soluble potato starch also the temperatures of entry and exit of the process were determined and the physical chemical characteristics of the finished product were evaluated. The adequate concentrations of maltodextrin and soluble potato starch were 75 and 56 percent respectively, the inlet and outlet temperatures in the dryer were 140 and 80 Celsius degrees. According to the calculated concentrations, the yield of the powdered gooseberry pulp was determined giving a value of 36,07 percent of soluble starch and 75,87 percent of maltodextrin, which was the best treatment. The physicochemical characteristics were only carried out for the best treatment, giving a humidity of 1,56 – 3,85 percent and pH 3,85 – 3,46, in a span of four weeks, solubility 86 percent, total carbohydrates 54,2 percent and total poly phenols 0.21 gGAE per each 100g of gooseberry pulp. Thanks to these characteristics it is expected that the dust of goosberry obtained by spray drying is an ingredient with better resistance to environmental conditions extending the useful life.Item Estudio comparativo de conservación de néctar de uvilla (Physalis peruviana L), mediante pasteurización térmica y pulsos eléctricos de alta intensidad de campo (PEAIC)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Allaica Sanga, Jenny Maribel; Teneda Llerena William FabiánItem Estudio de la sustitución parcial de azúcar por edulcorantes de bajo poder calórico (Sucralosa y acesulfame k) y del porcentaje de pulpa, en la elaboración de una bebida no carbonatada de uvilla (Physalis peruviana )(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Valencia Toapanta, María Fernanda; Acurio Arcos, Liliana PatriciaItem Efecto de la sustitución parcial de azúcar por un edulcorante no calórico, tiempo de concentración osmótica y temperatura de secado para mejorar las propiedades sensoriales de la uvilla (Physalis peruviana l.) deshidratada osmóticamente como alternativa para la Asociación Artesanal “Tierra Productiva”, del cantón Quero de la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Veloso Luje, Mayra Alexandra; Garcés Espinoza, Lenin A.The investigation focused on determining the best treatment for gooseberrydehydrated (Physalis peruviana l) using no-calorie sweetener. The gooseberry dehydrated organoleptic characteristics were analyzed by semi-trained panel, which are: color, odor, characteristic flavor, hard texture; no significant difference was observed between the flavor of the dried samples with different solutions of caloric sweeteners and not caloric at different temperatures. The estimated cost and drying kinetics noted as the best treatment A2B1C1(510g. sucrose more 1,98 g sucralose per 1000 ml of water). With osmotic and dried 4h at 60 Celsius degree concentration, having a higher (23,43 percent) yield for other treatments. The characteristics of the product with the best treatment were: 15,6 percent moisture, pH 4.17, 33 Brix degree and 0,29 percent of acidity. It’s proximate composition: 6,85 percent protein; 0 percent fat; 5,85 percent ash; 67,7 percent carbohydrates; 298,20Kcal per 100 calories,12.07 percent fiber and 11.46 mg per 100g of Vitamin C, as analyzes performed in the Laboratory of the Faculty of Chemistry of the Universidad Central del Ecuador (Accreditation No. IC 04 LE OAE -002), with 2.42 percent sucralose using the HPLC method performed by a certified laboratory. The study of microbiological stability, determined by calculation based on the growth of total aerobic, released a lifespan of 85 days, with the cost of production: 19,55 dollars per Kg, under the conditions of this experiment.Item Estudio del efecto de un recubrimiento comestible y su incidencia en el tiempo de vida útil de la uvilla (Physalis peruviana L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Villacís Alvarez, Fernanda Jhullana; Álvarez Calvache, Fernando CayetanoThe increasingly demanding need to have minimally processed fruit with better physical, chemical, and microbiological quality by the consumers, just as the importance of fruit consuming to prevent chronicillness, evidence the need to study minimum treatment process as key to develop ways that allows a natural presentation of the fruit, keeping its nutritive qualities intact, also allowing a decrease in loses, whether is in quantity or postharvest qualities and food born illness; this is why the investigation took on a path of minimal processing through technology combined with eatable coatings previous to UV radiation with short wave length UV-C, with the goal that the fruit studied, organic golden berry (Physalis peruviana L.), improves its sensory features like the microbiological so that the shelf life would be prolonged. With this purpose, the golden berry was washed and disinfected with UV-C at a distance of 30 cm for 7.50 min, then, the fruit was coated by an immersion technique with the eatable films for the determined time. The factor study was edible coating; the edible films were formed by different quantities of glycerol, glucose, sucrose, and jelly. The best results of the evaluation of the physic -chemical, microbiological and sensory parameters were treatment A₁:(3 percent jelly+0.25 percent de citric acid+0.6 percent tween 20+1 percent de glycerol; 5 min) and treatment A₆:(3 percent jelly+0.25 percent citric acid+30 percent de glucose+ 70 percent de sucrose; 10 min). The best treatments were stored in polyethylene terephthalate (PET) bottles, perforated in order to avoid condensation at a cooling temperature of 4 Celsius degree. The parameters taken to measure the fruits shelf life were microbiological and texture which, for treatment A₆ was a period of 14 days and for treatment A₁ 25 days, which allowed the reaching of the desired goal.