Carrera Ingeniería en Alimentos
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Item Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Escobar Auqui, Cinthya Carolina; Pérez Salinas, Ruth NarcisaCocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.Item Estudio de la influencia de Pasteurización al vacío sobre las propiedades nutricionales, sensoriales y microbiológicas de néctar de naranja (Citrus x sinensis) y zanahoria (Daucus carota L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Burgos Mayorga, José Eduardo; Angós Iturgaiz, Ignacio ÁngelThe present study had like purpose evaluate the influence of the vacuum pasteurization over the physicochemical, microbiological and sensory properties of nectar elaborated with orange juice (Citrus x sinensis) and carrot juice (Daucus carota L.). For the execution of this work it has been taken in check two factors: time and cooking temperature based in two levels of thermal lethality. The lethality values were established based in two thermal resistant microorganism presents in the nectar: Zygosaccharomyces bailii and Neosartorya fischeri. It was proposed six treatments, for each microorganism they were applied three combinations time-temperature of lethality equivalent to assure a 5 logarithmic unit reduction. The physicochemical properties (pH, total acidity, total soluble solids, colour and 5-hidroximetilfurfural), nutritional (vitamin C), sensory (hedonic and descriptive parameters) and the food safety (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, total coliforms, total aerobes, moulds and yeasts) were evaluated in raw, pasteurized sample and over the storage. The nectar that presented the better nutritional, sensory and microbiological properties was the submitted to vacuum pasteurization at 88 Celsius degree for 32,68 minutes. Such treatment retained the 85,87 percent of the initial content of vitamin C, reached a life stock of 12 days in refrigeration at 6 Celsius degree in relation to the microbial content of total aerobes. The unitary production cost of the nectar submitted was 0,81 USD for a bottle of 260 ml, elaborated in pilot plant conditions.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 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