Carrera Ingeniería en Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808

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Subject: search.filters.subject.CEREALES

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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la línea de cereales para la Asociación de Productores y Productoras Nueva Esperanza de Mulalillo (APRONEM)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08) Silva Salazar, Cristian Javier; Baquero Icaza, Paulo Santiago
    In the present research work, a preliminary evaluation of the situation of the cereal line of the Association was carried out by means of a checklist, which allowed to carry out a lifting of a hygienic-sanitary profile and to discover the nonconformities in what it corresponds to the installations , Procedures and programs. This makes it possible to know the compliance with the Good Manufacturing Practices (GMP) regulations for which it was necessary to adopt corrective actions and adapt the processes to the regulations in force in the country according to Resolution ARCSA - DE - 067 - 2015 - GGG. The development of prerequisite programs for the GMP manual that was executed through the application of Sanitation Standard Operating Producers (SSOP), as well as Standar Operating Procedures (SOPs). According to the improvements achieved through the final checklist, the trainings performed and each of the established procedures showed a general compliance of 34.48 percent and at the end of the development of all that is scheduled, 87 percent of overall compliance is achieved to Good Manufacturing Practices.
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    Evaluación de los compuestos con capacidad antioxidante en el salvado de trigo (Triticum aestivum) de seis líneas en estudio y dos variedades establecidas, producidas en dos ecosistemas diferentes
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-05) Robayo Lescano, Mary Cristina; Paredes Escobar, Mayra Liliana
    The present research work was based on the investigation of compounds with antioxidant capacity in sixteen samples of wheat bran produced in Ecuador, in the provinces of Imbabura and Chimborazo. The compounds analyzed were flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity. As a result of the determination of the flavonoid, carotenoid and antioxidant activity, a higher concentration of CHB16 produced in the locality of Chimborazo was obtained with 18.36 mg per100g, 5.17 micrograms per gram and 2656.38 micrograms trolox eq per g, respectively. In the tannin analysis, a better concentration was obtained in the CHM15 variety produced in Chimborazo with 1.58 mg per 100g. Among the sixteen wheat bran samples (triticum aestivum) the variety with the highest total phenol content was IB8 produced in Imbabura With 967.84 mgAGE per100g, followed by the CHB16 variety produced in Chimborazo with 908.01 mgAGE per 100g. All wheat bran samples presented significant levels of flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity, being the variety INIAP IMBABURA 2014, cultivated in the zone of Chimborazo, the one with the greater concentration. Finally, the antioxidant activity content was determined in bread made with wheat bran and white bread, with the highest concentration in bread with wheat bran (1631.698 micrograms trolox eq per g).
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    Evaluación del efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Acurio Acurio, Aida Patricia; Paredes Escobar, Mayra Liliana
    This work evaluated the effect of fermentation on the rheological and bread-making properties of corn starch from the variety INIAP 122. Fermentation corn starch was obtained after an extraction process (ground: liquefied), natural fermentation for 6 days (bioreactor: plastic bag), and dried (50 to 65ºC). The fermentation process was characterized for the decrease of pH levels from 6,1 to 3,13 and in increase of the acidity from 0,19 to 0,72. With the application of a 2nfactorial design with a reliability level of 95%, it was possible to determine that the extraction method, the fermentation method and the drying temperatures, significantly influence the rheological and bread-making properties of fermented corn starch. As a result of the determination of the bread-making properties and the sensory analysis, the best treatments were: ground sample, fermented in a bioreactor and dried at 50ºC (MB50ºC), and the liquefied sample, fermented in a bioreactor and dried at 50ºC (LB50ºC), these fermentation conditions for the starch, helped obtain a high volume product of 61,2 cm3, texture 18,31N and pleasing sensorial attributes.
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    Establecer el efecto de la inclusion de harina de quinua y suero de quesería en la elaboración de pan tipo molde
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Naranjo Rivadeneira, Marcelo José; Salazar Garcés, Diego Manolo