Carrera Ingeniería en Alimentos
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Item Caracterización de los residuos de cacao generados con potencial valor, para su uso en la industria alimentaria, en el cantón Santo Domingo, provincia de Santo Domingo de los Tsáchilas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Torres Castro, Johanna Pamela; Pérez Salinas, Ruth NarcisaCocoa is a natural resource with a high demand worldwide, which in turn has generated a high production of agroindustrial waste, only in the year 2022, more than 5,226 metric tons of cocoa were processed globally for consumption. The general objective of this research was to characterize the cocoa residues generated with potential value for use in the food industry through the use of biotechnological tools. The importance and timeliness of the study was based on the use of the residues generated when processing cocoa, as well as the results of the bromatological analysis and the common use that people give to these residues. The methodology was of a qualitative-quantitative approach and descriptive, using as data a survey applied to a stratified sample of 274 people in the industry, as well as a documentary review and the analysis of the bromatological composition of cocoa waste. Under the research line of agri-food production and environment. It was concluded that the husk is a potential antioxidant due to its high content of polyphenols, which, together with the husk, are an important source of fiber, and the mucilage of sugars; the residues are also used as fertilizers for the field and converted into flour for animal feed. Biotechnology also offers alternatives such as solid and surface fermentation where residues can be used as substrates for microorganisms in the production of biocomposites and edible fungi.Item Fermentación sólida en la industria alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Herrera Beltrán, Gabriela Marilu; Salazar Garcés, Diego ManoloToday, one of the objectives of the food industry is to offer the consumer new products that complement the daily diet, to create new production lines through the use of products and by-products from the agricultural, forestry and food processing sectors. These raw materials could be used as a means of transformation to obtain microorganisms and enzymes of interest in the food industry, improve the physical-chemical and sensory properties of food and possible new applications, in this sense, the implementation of innovative technologies such as Fermentation In Solid State (FES) they appear as an alternative. This technology, which consists of the growth of microorganisms on solid or semi-solid supports in the absence of free water, is considered a viable alternative due to its low production cost and higher productivity. In general, according to the studies that have been carried out, agroindustrial residues such as wheat bran, corn straw, rice husk, sugarcane bagasse, among others, have shown great acceptance for new research in the food industry especially with the use of Aspergillus niger, Aspergillus spp, Aspergillus oryzae and Rhizopus oligosporus, which are some of the microorganisms that have best adapted to the growth conditions offered by this type of substrate in relation to the solid state fermentation process. Solid fermentation seeks, through agro-industrial waste, to increase the protein content of food and at the same time reduce environmental pollution.Item Caracterización fisicoquímica y tecnofuncional de la masa para pizza elaborada a partir de cultivos andinos infrautilizados y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Andrade Chicaiza, Erika Victoria; Salazar Garcés, Diego ManoloPizza is a very versatile food, both for the ingredients that make it up and for the base dough. The development of a gluten-free pizza dough is possible as a variant of products on the market for celiacs, or people who follow special diets. The experimentation with the doughs concluded in an optimal mixture of flours, viable to achieve acceptable color, texture and properties in the market, and with a low glycemic impact. The humidity of the masses F1 and F2 (12.8 and 18, 32 percent) in comparison with their controls C1 and C2 (26.6 and 23.5 percent) presented lower values. The fat represented a distinctive characteristic in terms of texture, which is reflected in the hardness (F1: 18.1 and F2: 19.2N), and firmness (F1: 11.1 and F2: 10.6N). The fiber represents significant values (F1: 9.8 and F2: 10.3%), possibly because the tubers were processed intact (with skin), which in turn increases ash values in the samples (F1: 3.6 and F2: 3.5), with respect to their wheat controls (C1: 2.1 and C2: 1.2). After cooking the doughs, a weight loss of around 30 percent was evidenced, which shows that after cooking the water retention capacity increases by around 10 percent compared to assembling a pizza with traditional dough. Finally, the color of the masses was shown to be directed towards the orange and dark brown tones in the CIEL x a x b system. The color differs significantly from a wheat dough but is acceptable and eye-catching.Item Determinación de los compuestos bioactivos y tiempo de vida útil de una masa para pizza elaborada a partir de cultivos andinos y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Guanoluisa Chasi, Diego Xavier; Salazar Garcés, Diego ManoloCurrently, the food industry is focusing not only on providing its customers with nutritious, tasty products on the palate, quick and easy-to-prepare foods, where it also seeks to cover the needs of small groups, such as gluten intolerant, this consumer has expressed the difficulty of finding gluten-free bakery products. In this sense, this research work is carried out in order to take advantage of under-utilized Andean crops and the residues generated by the banana industry (reject banana), to generate an alternative for consumption in the bakery sector, providing a dough for gluten-free pre-cooked pizza with achira flour (Canna edulis), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), white carrot (Arracacia xanthorrhiza), Chinese potato (Colocasia esculenta), chocho (Lupinus mutabilis) and flour of banana. Two formulations were abtained, which included flour from Andean crops, banana flour, yeast, water, egg, margarine or oil, salt, sugar and xanthan gum. In pizza dough P1 (pizza dough with flour from Andean crops underused and margarine) and P2 (pizza dough with flour from Andean crops underused and oil), total polyphenol content of 4.6 and 4.8 microgram acid. Gallic equivalents per gram respectively, while the estimated useful life is around 52-70 days according to the mathematical model of Monod - Hinshelwood, with absence in the count of mesophilic, coliform, mold and yeast aerobes was obtained at 30 days freezer storage. The cost for approximate 200g was 2.19 USD and 2.34 USD for P1 and P2 respectively.Item Determinación de los compuestos bioactivos y tiempo de vida útil de un spaghetti elaborado a partir de cultivos andinos y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Pruna Tapia, Dayana Belén; Álvarez Calvache, Fernando CayetanoCurrently, the needs of special groups have led industries to develop products to satisfy these needs, they have also focused on recovering and taking advantage of ancestral crops, as well as products from large industries such as bananas. In this context, the present research work was developed with the aim of taking advantage of all these crops and residues for the elaboration of a spaghetti as an alternative to gluten-free products, this research allowed to determine bioactive characteristics and useful life of the same. Two types of F1 noodles were elaborated (Mashua, Oca, Achira, Chocho, White Carrot, Banana) and F2 (Mashua, Oca, Achira, Chocho, Banana, Chinese Potato), the results allowed to establish if the percentages of the flours had an impact on the the phenolic content, as well as the shelf life of each of the noodles. Consequently, the percentages of the flours did affect the phenolic content, having a significant difference between the two spaghetti. Being a technological challenge regarding the development of a product with acceptable quality and safety characteristics. The useful lifetime was estimated based on aerobic mesophiles and by means of a predictive model, times of 6 months were obtained for the F1 spaghetti and 3 months for the F2 spaghetti. Finally, the retail cost to have a 20 percent rate of return for the F1 spaghetti was 3.26 dollars and for F2 it was 3.20 dollars.Item Caracterización físico-química y tecnofuncional de pasta tipo spaghetti elaborado a partir de harinas de cultivos andinos infrautilizados y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Espinales Zambrano, Erika Roxana; Álvarez Calvache, Fernando CayetanoToday, the food industry seeks to offer consumers products that are commonly eaten at home; but with a higher nutritional quality and gluten-free, through the use of underutilized Andean crops and agroindustrial waste. In this sense, the objective of the present research work was to develop a spaghetti noodle, using mashua flour (tropaeolum tuberosum), achira (Canna edulis Cannaceae), oca (Oxalis tuberosa), chinese potato (Colocasia esculenta), white carrot (Arracacia Xanthorrhiza), chocho (Lupinus mutabilis), banana and determine the physicochemical and technofunctional properties. Two formulations were designed which included Andean crop and banana flours, salt, water, eggs and xanthan gum. As for the results, it was observed that the noodles have a pH very close to neutrality with an acidity of 5 percent. With respect to its proximal analysis, formulation 2 was found to be higher in the parameters of moisture, protein, fat and ash and formulation 1 in fiber and total carbohydrates, a difference that is attributed by the nutritional value of chinese potato and carrot flour white The pigments of the flours and their sugars attributed a brown color providing the appearance of an integral paste. On the other hand, the cooking and swelling time of the Andean tube noodles were shorter than the control sample except for the cooking losses. Finally, an ATP texture analysis was performed, where it was observed that the parameters are related to the strength of the product's protein network.Item Producción de la enzima recombinante Xyn30D de Paenibacillus barcinonensis para la degradación de residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Arévalo López, Yessenia Abigail; Cerda Mejía, Liliana AlexandraThe purpose of this study was to obtain the recombinant enzyme Xyn30D from Paenibacillus Barcinonensis, which after its expression in E. coli BL21 (DE3) and (TF2) and extraction, its degrading activity on agroindustrial waste was analyzed based on its specific enzyme activity (U/mg protein). Enzymatic activity was measured through the quantification of reducing sugars produced from the digestion of agroindustrial waste after the enzymatic reaction at 50 Celsius degrees and at different time intervals. Cocoa husk was the substrate that showed the highest enzymatic activity (468.3 Units per mg protein) with an incubation time of 15 minutes, followed by cane bagasse, corn stubble and rice bran. Additionally, the enzymatic activity on its optimal substrate (beech wood xylan) was calculated with enzymatic reactions at 15 and 30 minutes, obtaining values of 88.67 and 57.46 Units per mg protein. Finally, the identification of the products generated by the enzymatic reaction of Xyn30D on agroindustrial waste by means of the HPTLC technique, which showed the degradation products obtaining xylobiose and xylooligosaccharides as mentioned in the literature. On the other hand, when analyzing the degradation products of the synergy between Xyn30D and Cel6D, xylobiose, cellobiose, celooligosaccharides and xylooligosaccharides were obtained.Item Producción de la enzima recombinante Cel6D de Paenibacillus barcinonensis para la degradación de residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Peñafiel Cargua, Angélica Shimabel; Terán Mera, David AndrésThe present research study aims to obtain the cellulase enzyme from the expression of Paenibacillus Barcinonensis Cel6D protein in E. coli BL21 (DE3) and BL21 (TFH2) bacteria, and analyze whether the cellulase enzyme has the ability to degrade waste agroindustrial through the apparent specific activity (U per mg protein). For greater accessibility of the enzyme to cellulose, the residues were subjected to mechanical pretreatment, and particle size reduction to increase the surface area and reduce the degree of crystallinity. The specific apparent activity measured through the quantification of reducing sugars after enzymatic hydrolysis at a temperature of 25 Celsius degrees at incubation times of 30, 120 and 240 min; the cellulase showed activity on the PASC, cane bagasse, cocoa husk, corn stubble with a value of 0.0001; 0.0028; 0.0016 and 0.0011 (U per mg protein). But no enzymatic activity was observed when the substrate was rice bran. Moreover, the identification of products of the enzymatic hydrolysis of agroindustrial waste was tested, showing that the celobiohidrolase Cel6D is capable of hydrolyze the cacao shell, cane bagasse and corn stubble producing cellobiose and occasionally glucose.Item Producción de biofilm a partir de Komagataeibacter xylinus, utilizando diferentes residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2019-06) Palacios Duchicela, Ronald Hendry; Terán Mera, David AndrésBacterial biofilms are being an important field of study, due to their wide use in different fields. However, due to its high production costs, its use is limited. For this reason, this work aimed to obtain biofilms using different agroindustrial wastes (sugarcane bagasse, rice bran and cocoa husk), using an H-S medium and minimum medium in static and agitated culture. Demonstrating that agroindustrial wastes contributes to the medium the necessary carbon and nitrogen source, so that the bacterium Komagataeibacter xylinus can develop and generate the biofilms. The biofilms obtained from the cocoa husk showed the best yield in the H-S medium with 17,8338 and 22,8312 percent for the static and agitation culture respectively, while in the minimum medium a yield of 23,3169 and 16,1095 percent was obtained for the static and agitation culture correspondingly; it even showed that there is no statistically significant difference with the standard (glucose). Also, an impregnation with silver and zinc particles was made to the biofilms produced from the cocoa husk. Furthermore, by X-ray diffraction analysis (XRD), it was possible to determine that the biofilms obtained corresponded to Cellulose I, cellulose Iα being present in a higher proportion. The scanning electron microscopy (SEM) helped to observe the structure of the biofilms and by means of a Mapping the presence of the Ag and Zn nanoparticles impregnated in the structure of the biofilm was verified.Item Aprovechamiento de residuos agroindustriales, cascarilla de cacao (Theobroma cacao L.) variedad arriba y ccn51 para la elaboración de una infusión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Tapia Yánez, Claudia Alexandra; Teneda Llerena, William Fabián