Carrera Ingeniería en Alimentos
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Item Evaluación de una mezcla empanizadora con inclusión de almidón modificado para su aplicación en carnes(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Bautista Muso, Norma Alexandra; Franco Crespo, Cristian DavidLately the food industry is focusing on adding alternative ingredients that can improve product characteristics as well as care for the health of consumers. The research aimed to evaluate a breading mixture including modified corn starch for application in chicken, fish and beef meats by sensory analysis, colour and texture properties, as well as the determination of oil absorption percentage. The mixture with 30 percent modified corn starch obtained the highest score in the breaded samples, resulting in samples with lower cooking losses during the frying process, demonstrated by evaluating the sensory attributes of the breaded product. The evaluation of the colour properties (L*, a*, b*, C* and degrees H) showed that the inclusion of modified corn starch did not greatly affect its values, this generating a golden coloration in an degrees of H range of 66.46 more less 3.11 to 59.65 more less 1.83; while in the evaluation of texture properties, there was an improvement in hardness, cohesiveness and chewiness. Finally, the quantity of oil absorption in samples with commercial flour (M.C) presented greater oil absorption with 14.83 percent, 17.72 percent and 22.54 percent for breaded chicken, fish and beef respectively, while T3 with 30 percent modified starch with a value of 11.01 percent for chicken, 15.32 percent for fish and 16.16percent breaded beef.Item Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Analuisa Jiménez, Maryuri de los Ángeles; Franco Crespo, Cristian DavidNational market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.Item Evaluación de los efectos de la precocción, prefitura y congelación IQF (Individually Quick Frozen) en las características físico-químicas y sensoriales de yuca amarilla (Manihot esculenta Crantz) de la provincia de Pastaza(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Ulloa Paredes, Gabriela Carolina; Ramos Moya, Milton RubénNowadays, there is a necessıty to promote the production, processing and consumption of yucca in Pastaza province. This research aims to develop a technology for production yellow cassava sticks (Manihot esculenta Crantz) precooked, pre-fried and frozen. Cassava of two ages growing period was used (8 and 10 months). Sticks of 7×1×1 cm. dimensions were precooked (2.5 and 5.0 min) to 90 Celsius degrees. After that they were applied a standard 5 min pre-frying time and two freezing times IQF (10 and 15 min at -40 Celsius degrees). Applying an experimental design 2^3 with 8 treatments in total. Physicochemical, sensory and microbiological parameters were analyzed both as the raw material and in the final product. Sensory analysis of treatments, through an experimental design of balanced incomplete block and a taste panel of 28 panelists, determined as the best treatment 10 month growing season, 5 min and 15 min precooking IQF. The characteristics of the pre-fried cassava were: acidity 0.17 percent, pH 6.3, moisture 48.6, aw 0.97, 3.6 percent fat, 3.3 texture such as hardness, color index 2.17, 0.39 percent reducing sugars, soluble solids 6.66 Brix degrees. Minimal microbial load less to 10 UFC.g-1Item Elaboración de un turrón a base de miel de caña (Saccharum officinarum)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Caicedo Salazar, Macarena; Álvarez Calvache, Fernando CayetanoThe nougat is one of the most consumed candies in Baños de Agua Santa City. It is important to look for alternatives that lower the cost and do not alter the sensory characteristics. The study factors that were evaluated are: % of cane honey (100, 75, 50) and % of sucrose (50, 25, 0). A significant difference was found for all the variables (SST, pH and humidity) because the cooking time, high moisture content and the presence of citric acid in the formulation influence in the final product. In the sensory analysis the a1b0 combination (75% honey-50% sucrose) was selected as the best treatment because this mixture reaches the maximum attributes in color (yellowish white), flavor (sweet), texture (semi-hard) and acceptability (very acceptable). This treatment presents similar characteristics to commercial ones. The useful life that reached the best treatment was 10 months at an average environmental temperature of 25 ± 1 ºC.Item Efecto de la concentración del cloruro de calcio en las propiedades texturales de un confite a partir de la raíz de Jícama (Smallanthus sonchifolius)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Ortega Beltrán, Andrea Lorena; Álvarez Calvache, Fernando CayetanoIn the present work a confection was developed from the root of jicama, for which an experimental design AxB was used in which the effect of the concentration of calcium chloride was evaluated (a_0 = 5 percent, a_1 = 10 percent; a_2 = 15 percent) and the concentration of the final immersion syrup (b_0= 60 percent SST, b_1 = 70 percent SST). Of which there was no significant difference for the physicochemical properties evaluated, these are: total soluble solids (TSS) and pH values. A sensory analysis with an incomplete block design was carried out to determine the best treatment (a_0 = 5 percent calcium chloride and b_1 = 70 percent SST (Brix degrees) in the final immersion syrup). The sensory analysis was also performed for the textural properties whose results were compared with the texture profile analysis performed in the Brookfield texturometer, of which the properties of hardness, adhesiveness, firmness and chewability coincide, while the properties of cohesiveness and elasticity were difficult to identify for the tasters, the best treatment resulted to have a shelf life of 4 months under normal storage conditions.