Revista Electrónica
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/10634
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Item Efecto del lavado con aceite esencial de canela en la calidad de hortalizas troceadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) Jinde, Alexandra; Mariño, Ximena; Álvarez, Mario; Silva, MónicaThe present work was aimed to study the effect of applying different temperatures and drying times in fresh-cut vegetables previously washed with cinnamon essential oil as disinfectant. An experimental design AxB was used, being A the temperature factor (a0=40 ºC; a1= 45 ºC; a2= 50 ºC) and B the time factor (b0=15 min and.b1= 30 min.). The experimental responses were changes of chemical and microbiological properties of four types of fresh-cut vegetables: white cabbage, red cabbage, iceberg lettuce and spinach. Decrease in microbial load in the processed vegetables related to freshly harvested vegetables exceeded 50 %, even reaching 100 %, depending on the tested microorganism.. The best treatment for lettuce, white cabbage and spinach was washing and drying at 45 ºC for 15 minutes. In the case of red cabbage best treatment was a washing and drying at 50 °C for 15 minutes. The shelf life of the processed vegetables after the better treatment were applicated, considering the allowable limits of mesophilic aerobic and total coliforms, was estimated in 4 days for lettuce, red cabbage and spinach, and 6 days for white cabbage, always stored under refrigeration.Item Efecto del tratamiento enzimático pectolítico en la obtención de vino de mortiño(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) Jácome, José; Navas, GladysThe study consists in applying a commercial pectolytic enzyme treatment with enzyme preparations to obtain a kind of wine made of Andean blueberry (Vaccinium floribundum Kunth) and study the effect of the enzymes in the anthocyanin content of the beverage. It was applied an experimental design AxBxC, being the factor A, the ratio fruit: water (1: 3, 1: 4), factor B, enzymes (without enzyme, Ultrazym AFPL, Pectinex Ultra SP-L) and the C factor, baker's yeast (fresh Levapan and lyophilized Fleischmann). It was determined that fresh yeast allows a greater decrease in soluble solids during fermentation, decanting and racking. Anthocyanin content was measured by the content of total monomeric anthocyanins (AMT) before and after maturation of the beverage, and it was demonstrated that the enzyme Pectinex Ultra SPL produces better content of AMT before maturation, followed by AFPL Ultrazym enzyme, unlike without enzyme treatments. After maturation time AMT content was reduced, but equally both enzyme Pectinex Ultra SPL as Ultrazym AFPL possess greater amount of AMT. Based on the sensory analysis was determined that the best treatment was made with the ratio 1: 4 (fruit: water), enzyme Ultrazym Levapan AFPL and fresh yeast. These conditions and the technology used allowed obtaining a product with attractive organoleptic characteristics.Item Microencapsulación de sabores mediante secado por aspersión(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, AntonioThe flavor microencapsulation by spray drying has become in recent decades a topic of great interest in food and pharmaceutical industry, due to the advantages of these products preventing rust and evaporation of the flavor over time and making possible its incorporation into powders. The present study was aimed at the flavors microencapsulation commonly used in food and pharmaceutical industries as well as verifying the effectiveness of the microencapsulation process and that this does not affect the subsequent flavor redispersion. As a result it was found that adequate performance of the process is achieved; the effectiveness of the microencapsulation process was shown by infrared spectroscopy. In addition it showed that the microencapsulation process involved the formation of a nanoemulsion after flavor redispersion, ensuring homogeneity of the product flavor.Item Influencia del proceso de microencapsulación en los ácidos grasos del aceite de Salvia hispánica(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Vicente, Rosana; Rodríguez, Eduardo Antonio; González, Víctor Luis; Nogueira, Antonio; González, María LidiaIn recent years, chia (Salvia hispanica L.) has gained great interest due to their high content of alpha-linolenic fatty acid commonly known as omega 3 present in the oil, which has been identified and referenced in various scientific publications. This fatty acid and other unsaturated present in the chia oil, are easily oxidized, that is why it is necessary to provide protection that is possible to achieve with microencapsulation by spray drying. In this paper a study of chia oil microencapsulation was conducted and its fatty acid content was determined before and after the microencapsulation process, showing that the fatty acids were not affected during the process and that effectiveness was achieved in the protection of the oil in the microcapsules obtained.Item Estudio preliminar de obtención de una nanosuspensión de manguiferina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Turiño, Lázaro Wilfredo; Nogueira, AntonioThe mangiferine is the main constituent polyphenol leaves, fruits and bark of mango. Its low solubility when isolated, make decrease its absorption, so it is necessary to perform some processing to improve its absorption. The usual methods to improve absorption of this compound include the use of organic solvents which generally cause toxicity or modification the chemical structure of the molecule adding more complexity to processes. In this work it was possible to obtain a suspension of nanometric particles (6,54 nm) using a mixture of ethanol and a surfactant in combination with physical factors such as temperature and mechanical energy, which will contribute to increased absorption by the small sizeItem Estudio preliminar de microencapsulación de aceite de calabaza amarga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Romero, Aylema; Nogueira, AntonioGac (Momordica cochinchinensis (Lour) Spreng.) is a perennial plant of the family Cucurbitaceae, which fruits are recognized as having the highest content of beta-carotene amongst fruits and vegetables, so is a fruit that can potentially be used to make functional or pharmaceutical ingredients. The carotenoids present in the fruit’s oil of this plant are reported to have antioxidant activity. Spray drying microencapsulation is one of the better methods to provide protection for these labile compounds. In this paper a preliminary study of microencapsulation of gac oil was performed, reaching a high encapsulation efficiency of carotenoids present and demonstrating the feasibility of microencapsulation.Item Optimización del secado osmótico de uvilla mediante empleo de un edulcorante no calórico(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) Veloso, Mayra; Pacheco, María Teresa; Garcés, Lenin; Teneda, WilliamThe research focused on determining the best treatment for golden berry dehydrated (Physalis peruviana L.) using a non-caloric sweetener. The organoleptic characteristics of the final dried golden berry dried at different temperatures were analyzed by semi-trained panel, were: color, odor, characteristic flavor and texture. Estimated cost and drying kinetics signaled as better treatment the use of 510 g of sucrose + 1,98 g sucralose / 1000 ml of water, 4 h osmotic concentration and drying at 60 °C resulting in a 20,43 % yield. The features of the product with the best treatment were: 15,6 % moisture; pH 4; 17,33 °Brix and 0,29 % acidity. Its proximate composition was: 6,85 % protein; 0 % fat; 5,85% ash; 67,7 % carbohydrates, 298.20 Kcal / 100 g energetic value; 12.07 % fiber and 11.46 mg / 100g Vitamin C, with 2,42 % sucralose. The study of microbiological stability, determined by calculation based on the growth of total aerobic count, showed a shelf life of 85 days, while the cost of production was $ 46.92 / kg, under this experiment conditions.Item Uso de ultrasonidos en la extracción de plantas labiadas combinando etanol y CO2 supercrítico(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) Barrazueta, Sandra; Mendoza, Guillermo; Fornari, TizianaSeveral plants of the labiate family, such as rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and basil (Ocimum basilicum L.), contain important phenolic compounds, substances prized for its recognized antioxidant activity. The aim of the research was to combine a sonication step prior using ethanol as co-solvent, with subsequent supercritical extraction (US-SFE), to facilitate the extraction of these compounds and comparing the results obtained with supercritical extraction (SFE) with pure CO2 and co-solvent. In the SFE rosemary leaves the extraction yield increased significantly from 4,52 % to 7,99 % by using ethanol as co-solvent and 15,03 % with US-SFE. Prior sonication step got the final yield of extract obtained tripled compared to the SFE. In the extraction of marjoram leaves positive results were obtained with the US-SFE, since the increase of extraction yield was 46 % related to the yield obtained in the SFE with ethanol co-solvent. Basil leaves in the US-SFE produced no advantage over the other techniques in terms of performance or total polyphenol content. The inclusion of a previous stage of ultrasonication increased the extraction yield, reduced time, the flow of CO2 and ethanol consumption process, and a similar extract was obtained in terms of carnosic acid content.Item Desarrollo de productos cárnicos funcionales: utilización de harina de quinua(2015-06) Peña, María Alicia; Méndez, Ofelia; Guerra, María Aloida; Peña, Silvia AlexandraThis work was developed with the goal of producing a new low fat meat sausage product, by adding wild quinoa (Chenopodium quinoa Willd.) from Ecuador. For this experiment several combinations of quinoa flour and fat were used: quinoa flour (0 to 10 %) and fat (8 to 12 %), using carrageenan 1 % as an ingredient in the formulations. For each sausage physico-chemical composition, texture profile analysis, sensory evaluation and microbiological analyses were carried out. Taking as reference rheological and sensory criteria, the combination with 5% quinoa flour and 8 % fat proved to be the best variant. The packaging material was characterized and the shelf life was determined for the sausages by studying two different treatments: a vacuum packed, refrigerated product and the other a vacuum packed, re-pasteurized, refrigerated product in both cases maintaining a temperature of 2-4 ° C. The samples were studied at the beginning and the end of the experiment by physicochemical analysis, rheological characterization, throughout the study microbiological analysis and sensory evaluation were carried out. For the study on shelf life an acceptance and rejection criteria was used. The shelf life of the vacuum packed, refrigerated sausages was 34 days, while the vacuum packed, re-pasteurized refrigerated sausages lasted 127 days by risk graph Weibull.Item Elaboración de salchicha escaldada con sustitución parcial de harina de trigo por harina de amaranto(2015-06) Capúz, Néstor Gustavo; Pilamala, AraceliScalded sausage meat products are important in the human diet, because it contains protein and fat which are basic sources of energy. Research focused on the use of amaranth (Amaranthus caudatus L.) flour INIAP Alegría, as an alternative nutritional enrichment in this type of sausages aiming to reduce the dependence of imported wheat from international markets. Study three factors arose: amaranth flour, meat type and percentage of soy protein. The best treatment was composed by amaranth flour (50 %), wheat flour (50 %), chicken meat and soy protein (3 %). It was noteworthy that the percentage of amaranth flour reflected no major importance in terms of physicochemical and sensory characteristics of the scalded sausage. The proximal analysis of the treatment performed better the following results: 3,82 % ash, 11,3 % protein, 62,3 % moisture and 9,56 %, fat the same that are within the ranges established by the Ecuadorian standards INEN, obtaining a high quality-low fat sausage with an estimated shelf life based on microbiological criteria of 5 days at 4 ºC.