Carrera Ingeniería en Alimentos
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Item Plan estratégico de negocio y análisis de factibilidad para la creación de la empresa INDAPAC, en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Analuisa Quishpe, Katherine Maribel; Moreno Miranda, Carlos SantiagoThis project intends to design a business plan and feasibility analysis for the creation of INDAPAC, in the city of Ambato. Which is dedicated to the production of oatmeal cookies with quinoa and fruit. With the purpose of offering the consumer healthier and more nutritious foods. For the development of this study, a corporate structure was designed according to the needs of the company in its initial phase and its 5-year projection. In addition, the potential customer was determined through the market study. Proposing marketing mix strategies, in order to keep the company within the niche market. A financial study was also carried out to determine the viability of the project. For the second part of the investigation, based on the data proposed by the design business plan the map of the supply chain. Like the socioeconomic dimensions of the value chain of the company. Thus determining the productive capacity and physical distribution of the company. In this way it was determined that the INDAPAC company is profitable due to a VAN presentation of 15,532.33 dollars, IRR of 30.36 percent and a PRI of 2.13 years. Thus justifying the feasibility of the project, and guaranteeing the usefulness of the investment. Therefore it is recommended to manage resources financed by public or private entities for the execution of the project.Item Plan estratégico de negocio y análisis de factibilidad para la creación de la empresa INDAPAC, en la ciudad de Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chicaiza Caisabanda, Christan Fabian; Moreno Miranda, Carlos SantiagoThis project intends to design a business plan and feasibility analysis for the creation of INDAPAC, in the city of Ambato. Which is dedicated to the production of oatmeal cookies with quinoa and fruit. With the purpose of offering the consumer healthier and more nutritious foods. For the development of this study, a corporate structure was designed according to the needs of the company in its initial phase and its 5-year projection. In addition, the potential customer was determined through the market study. Proposing marketing mix strategies, in order to keep the company within the niche market. A financial study was also carried out to determine the viability of the project. For the second part of the investigation, based on the data proposed by the design business plan the map of the supply chain. Like the socioeconomic dimensions of the value chain of the company. Thus determining the productive capacity and physical distribution of the company. In this way it was determined that the INDAPAC company is profitable due to a VAN presentation of 15,532.33 dollars, IRR of 30.36 percent and a PRI of 2.13 years. Thus justifying the feasibility of the project, and guaranteeing the usefulness of the investment. Therefore it is recommended to manage resources financed by public or private entities for the execution of the project.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 de una galleta rica en fibra con sustitución parcial de productos residuales del tipo industrial (Harina de salvado de arroz y harina de tusa de maíz)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Bedoya Llano, Kléber PaúlEn el presente trabajo se evaluó las características presentes en la mezcla de dos tipos de harinas (Harina de salvado de arroz y harina de tusa de maíz) en sustitución parcial con harina de trigo, en la elaboración de galletas, para caracterizar de mejor manera a esta sustitución parcial de harinas se realizó un diseño experimental de mezclas de los cuales se obtuvo 10 tratamientos que fueron analizados antes y después de la elaboración del producto final. Una vez elaboradas las galletas se evaluó su calidad sensorial con 30 catadores, se determinó que el mejor tratamiento fue el número 6, el mismo que contenía una mezcla de 65 por ciento de harina de trigo, 21 por ciento de harina de tusa de maíz 13 por ciento de harina de salvado de arroz y 1 por ciento de aditivos, a este tratamiento se le practicaron varios análisis físico-químicos y microbiológicos que servirán para corroborar las características escogidas por los catadores antes mencionados y ofrecer al consumidor una alimento totalmente inocuo y saludable. La galleta cuenta con una aporte nutricional de 5,91 por ciento proteína, 31 por ciento grasa, 2,66 por ciento fibra dietética total, 56 por ciento carbohidratos y 527 k por cal, estos valores se muestran en 100 g de producto. Para conseguir los resultados adecuados se debe tener en cuenta que el almacenamiento se lo debe realizar a temperatura ambiente en un lugar adecuado que permita preservar sus características sensoriales y así mismo evite el contacto con agentes contaminantes. En conformidad se obtuvo buenos resultados, al elaborar una galleta a partir de la sustitución parcial de harinas, que aportan al consumidor cierta cantidad de fibra lo cual resulta muy beneficioso en relación al tema de salud.Item Elaboración de galletas con una mezcla de harina de banano (musa cavendishii), harina de trigo y glucosa(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Gallegos Chango, Alexandra Margarita; German Tomalá, César AugustoItem Elaboración de galletas de sal utilizando harina de trigo (Triticum aestivum) nacional de la variedad INIAP – Cojitambo con suplementos parciales de harina de trigo importado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Aquino Ruiz, Elena Liceth; Álvarez Calvache, Fernando CayetanoThe imports of foreign wheat for the manufacture of farinaceous products represent an important expense that it salts of the country, paradoxically the national wheat production is used in formulations of balanced for animal feed, and the national wheat flour is Slack flour, for it is necessary to establish new technologies of prosecution directed to the human consumption. The main objective of the study was to elaborate salted cookies using flour of wheat (Triticum aestivum) national variety Iniap -Cojitambo with partial supplements of imported wheat flour, worked with a Factor completely randomized design, where the factor of studied was the percentage of imported wheat that flour is subbed to the mixture for the production of cookies. Statistically was worked whit a significance level of 5 percent, the treatment that present the best calcifications and physical-chemical conditions was T9 that contain 45percent of imported wheat flour and 55 percent of national wheat flour, with average percentages of hardness11,25 N, humidity 3,62 percent, sensory the cookies elaborated with T9 (45 percent IWF y 55 percent de NWF) were very crunchy (7,94), cookies were golden (2.83), of a characteristically cookie smell (4.07), a very nice savor(7,79) and that the consumer totally acceptation (8,8). In this study was determined the rheologic characteristics of the national wheat flour, the imported flour, the mixture of the best treatment T9 (45 percent IWF y 55 percent de NWF) and a commercial cookie flour “Santa Lucia”. We realize a bromatological analysis concluding that the salty cookies elaborated with the best treatment are appetizing complement of a diary alimentary ration that contribute an energetic value of 485,76 Kcal per 100g. The shelf life is 2.7 months in extreme conditions of temperature (30 percent) and humidity (70 percent RH). Finally, the cost of 30 g salty cookies packages in cellophane bags was 0,09 dollars and its yield of 97,03 percent.Item Incidencia del porcentaje de extracto de vainilla en la aceptabilidad de las galletas Bizcotelas en la Industria Alimenticia “Trigo de Oro” Cia. Ltda.(2008) Calle Naranjo, Galo MauricioEl presente proyecto responde a la necesidad de cubrir un requisito básico y académico para obtener el Título de Ingeniero en Alimentos. Es así que este trabajo se desarrolla con la finalidad de resolver el problema del escaso aroma en las galletas Bizcotelas de la Industria Alimenticia “Trigo de Oro” Cia. Ltda., para que de esta forma la empresa obtenga un producto con calidad en lo que se refiere al aroma, lo que ayudará a que sea más competitiva y a su vez aumente las ventas de este producto. Las conclusiones de la presente nvestigación serán presentadas para que la empresa las tome como un aporte científico importante en la producción de su producto, y de esta manera realice las respectivas correcciones. La colaboración de la empresa y su responsabilidad ante este proyecto, nos ha ayudado de gran manera a sacar adelante este estudio, que de forma particular es original y singular ya que no existen muchos estudios respecto a este tema. La información que aquí se presente es obtenida de la misma empresa, la cual se obtuvo de manera directa.