Carrera Ingeniería en Alimentos

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Subject: search.filters.subject.PAPAS NATIVAS ECUATORIANAS

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Now showing 1 - 9 of 9
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    Efecto de la temperatura en los parámetros reológicos de papillas infantiles elaboradas con papa nativa ecuatoriana
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) González Tacuri, Lizbeth Alejandra; Salazar Garcés, Diego Manolo
    This degree thesis proposes the rheological study of baby food, which is made with Ecuadorian native potato and pulp of fruits characteristic of the area, blackberry, and taxo. Particular importance has been given to the influence of temperature and composition of the food system in the determination of viscosity, an indirect measure of the consistency index. Rheograms showed a pseudoplastic tendency with yield stress to start the flow. The experimental data were adjusted to two rheological models (Herschel - Bulkley, and Mizrahi – Berk). The yield stress, consistency index, and flow behavior index were obtained using those models, which have applications in the design of equipment and process efficiency. The best adjustment was obtained with the Herschel-Bulkley equation, which is widely used to describe the behavior of food fluids.
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    Caracterización reológica de papillas infantiles, preparadas con harina de papas ecuatorianas (Solanum andígena), previo y posterior al proceso de deshidratación mediante tambor rotatorio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-04) Rodríguez Veintimilla, Brayan Stalin; Acurio Arcos, Liliana Patricia
    Currently, the information about rheological properties of food is considered relevant to the process modification and equipment design. For this reason, the purpose of this study was to determine the influence of the rotary drum dehydration method on the rheological properties of children’s push. The values were evaluated in fresh and rehydrated condition and at three temperatures (20, 30 and 40 Celsius degrees). By adjusting the mathematical models of Herschel-Bulkley and Mizrahi-Berk, we obtained the rheological parameters such as threshold effort, consistency index and flow behavior index, through which the plastic behavior of the pseudoplastic type of the samples was checked. On the other hand, the statistical result analysis showed the influence of the three study factors within rheological parameters. The most evident change was the increase in the values of the consistency index in the rehydrated samples, evidencing the structural change caused by the drying method.
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    Caracterización reológica de papillas infantiles formuladas a base de harina de papas de variedades nativas ecuatorianas (Solanum andigena) deshidratadas mediante secado conectivo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Catota Balseca, Jessenia Magaly; Acurio Arcos, Liliana Patricia
    Drying is one of the most used conservation methods in food industry, because it allows to reduce humidity, preventing microbial attack and facilitating transport; however, this process usually modifies the rheological properties. This study evaluated the rheological properties of a porridge made from flour from native Ecuadorian potatoes, sweetened with local fruits of local (blackberry and taxo) and dehydrated by convective drying, before and after the drying process. The samples described a plastic pseudoplastic behavior and were adjusted to the Herschel-Bulkley and Mizrahi-Berk models. The drying method caused structural damage that caused a decrease in the consistency index, while Santa Rosa variety and blackberry influenced the increase in the consistency index due to the gelatinization of the starch and the swelling of the dietary fiber that the potato possesses and the high amount of pectin that the fruit has. Finally, the inversely proportional effect of the temperature on the consistency index was observed.
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    Influencia del método de deshidratación (secado convectivo y tambor rotatorio) en las propiedades ópticas de papillas infantiles elaboradas con harina de papas nativas ecuatorianas (Solanum anígena)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-12) Mesa Guaña, José Luis; Acurio Arcos, Liliana Patricia
    The objective of this study was to determine the influence of two dehydration methods on the optical properties of infant porridges made from native Ecuadorian potato (Solanum andigena) flour. The results showed that the study factors "relationship between states" and "type of dryer" influence the optical properties: luminosity, tone, chroma and overall color variation. The experimental data of the optical properties were represented in the CIEL*a*b* space, and the porridges flavored with taxo are in the yellows area, while those flavored with blackberry are in the reds area in the three states of the study (fresh, dehydrated and rehydrated). The dehydration method by rotating drum generated noticeable changes in the optical properties of the porridges, because it is a very aggressive thermal treatment. While the convective drying presented minor modifications despite being performed for long periods. In addition, a sensory analysis of discrimination was performed (duo-trio test), where it was observed that the panelists clearly perceived the difference between the fresh and rehydrated samples, which corroborated the results found by the colorimetric analysis.
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    Estudio de las condicones óptimas de almacenamiento de papillas elaboradas a base de harina de papas nativas ecuatorianas (Solanum andigena), deshidratadas mediante secado convectivo por aire caliente
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Moreira Chachipanta, Susana Margarita; Robalino Martínez, Dolores del Rocío
    Dehydrated products, such as baby porridges, are considered foods with greater susceptibility to reduce their shelf life, due to environmental conditions. The objective of the present work was to generate sorption isotherms and explain their behavior through mathematical models, by correlating the activity of water (aw) and moisture in equilibrium (we) at a constant temperature of 20 Celsius degrees more less 1, for four formulations of porridges, made from two kinds of potatoes (Solanum andigena) native to the Ambato canton: Santa Rosa (SR) and Yema de huevo (YH); flavored with pulp of: blackberry (Rubus glaucus) (M) and taxo (T) (Passiflora tripartita). The isopiestic gravimetric model was used, which consisted of reaching the equilibrium of a sample of known mass, by means of the humidity of a pre-established atmosphere, given by saline solutions saturated with known aw (0,11-0,81). Two models were applied: BET (Brunauer, Emmett and Teller); GAB (Guggeheim, Anderson and de Boer), which were evaluated based on the correlation coefficient (R2). Type II or "S" isotherms (sigmoid form), typical of carbohydrate-rich foods, were obtained. The GAB model had an R greater than 0.99 and an error percentage (percentage E) less than 3. The magnitude of the parameters C (monolayer sorption constant) and K (multilayer sorption constant) that characterize the vapor-solid interaction were comprised between: 54,0878 to 81,7126; and 0,5234 to 0,8581, respectively. Finally, the aw varies according to the present solutes, while this is greater, the aw will be less; therefore, the SR-M formulation is the formulation with the highest stability and shelf-life.
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    Evaluación del contenido de antocianinas y micronutrientes (hierro, calcio y magnesio) en papas nativas (Solanum andigena) enteras y peladas de las variedades Puca Shungo, Yana Shungo y Yema de huevo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Balladares Moyano, Viviana Patricia; Ramos Moya, Milton Rubén
    The production, commercialization and consumption of native potatoes (Solanum andigena) is low compared with the commercial potatoes (Solanum tuberosum). However, native potatoes have a great nutritional potential. The purpose of this investigation was to evaluate the content of antioxidants (anthocyanin) and micronutrients (iron, magnesium and calcium) in the native, peeled and unpeeled potatoes Puca Shungo, (red heart) Yana Shungo (“black heart”) and Yema de huevo (egg yolk). Physical and chemical analyses were made in order to characterize the varieties of native potatoes. Also, the differential pH method by UV-visible spectroscopy was used to quantify the content of anthocyanin and the official methods of analysis (AOAC) in combination with the flame atomic absorption spectroscopy technique to determinate the content of micronutrients. The highest content of anthocyanin was found in the unpeeled Yana Shungo variety with 252.77 mg per100 g (dryweight). The highest contents of iron and magnesium were found in the unpeeled Yana Shungo variety with 8.38 and 152.64 mg per 100 g (dry weight), respectively. In the other hand, the highest level of calcium was found in the unpeeled Yema de huevo variety with 55.47 mg per 100 g.
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    Estudio de las condicones óptimas de almacenamiento de papilla para niños de 6 a 36 meses a base de harina de papa nativa (Solanum tuberosum ssp.), variedades Yema de Huevo y Santa Rosa con sabor a mora (Rubus glaucus) y taxo (Passiflora tripartita)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-01) Agama Naranjo, Alejandra Rosario; Robalino Martínez, Dolores del Rocío
    The influence of adverse environmental conditions are multiple and in the case of baby foods which are dehydrated composite foods should be minimized to the maximum. In the present work, water activity and moisture content at a constant temperature of 20 Celsius degrees more less 1 were correlated using the gravimetric method of saturated salt solutions to obtain an adsorption isotherm for the four formulations in which the variety of potato (Solanum tuberosum ssp.) Santa Rosa and Yema de Huevo and Andes berry pulp (Rubus glaucus) and softleaf (Passiflora tripartite) were varied. The experimental data were modeled using the BET and GAB equations obtaining sigmoid isotherms, type II for all treatments. The moisture values in the monolayer (wo) are in the range of 0,042 to 0,048 g water per g ms. The value of the heat-related constant of sorption in the monolayer (C) is in the range of 15,041 to 34,249. The value of the heat-related constant of the multi-layer sorption (K) is in the range of 0,93 to 1,02. The critical storage moisture values were 0,13 (g_(H_2 O) per g_(dry matter)) for the SRM and YHM formulations, 0,14 (g_(H_2 O)/g_(dry matter)) for YHT and 0,15 (g_(H_2 O)/g_(dry matter))SRT at a temperature of 20 Celsius degrees more less 1, while the optimum storage humidity is in the range of 0.040 to 0.042 (g_(H_2 O) per g_(dry matter)) corresponding to aw of 0,2 for the four formulations. The theoretical shelf life at determined conditions was higher than 365 days for all treatments, being superior for SRT and YHT formulations In addition, sample moisture, equilibrium moisture, water activity and granulometry were determined.
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    Evaluación de la digestibilidad in vitro, actividad antioxidante y determinación de polifenoles de las proteínas de papillas para niños de 6 a 36 meses a base de harina de papas nativas ecuatorianas (Solanum tuberosum ssp.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Pilicita Clavón, Glenda Nataly; Acurio Arcos, Liliana Patricia
    Baby food must have nutritional compounds that contribute to their growth and normal development. The refore this research evaluated gastrointestinal digestibility of four processed products made with native Ecuadorian potatoes. The protein quantification performed by the Dumas method determined that these baby foods have a protein percentage of 28.59 percent to 36.91 percent, showing better results at solubilization pH of 4. Electrophoretic profiles revealed the presence of albumins and globulins (10.92-134.93 kDa) in the samples evaluated. Antioxidant activity was determined by Tbars method at times of 24 and 48h, at different concentrations of isolated proteins and pH of precipitation, obtaining differences between the factors when compared with the commercial antioxidant. Determination of polyphenols was made by Folin method, obtaining a higher content of polyphenols at pH 6 for baby food made with “Yema de Huevo” variety (411.46 and 410.16 mg AGE per100 g) and at pH 5 for baby food made with “Santa Rosa” variety (482.02 and 531.90 mg AGE per 100 g).
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    Determinación del efecto de la temperatura y tipo de envase en el tiempo de vida en anaquel de papillas instantáneas elaboradas a base de papas nativas (Solanum tuberosum ssp.) Variedades Yema de huevo y Santa rosa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Yánez Núñez, Andrea Nathaly; Salazar Garcés, Diego Manolo