Unidad de Posgrados

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/806

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2013 - 201912020 - 20251

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Tema: search.filters.subject.BARRAS ENERGÉTICAS

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Mostrando 1 - 2 de 2
  • Miniatura
    Item type:Ítem,
    Caracterización fisicoquímica y evaluación nutricional de los frutos deshidratados de arrayán (Myrcianthes Hallii (O. Berg) Mc Vaugh) para el desarrollo de barras energéticas como suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Cambo Ramírez Jonathan Xavier
    ;
    Guanoquiza Rivera Manuel Israel
    The growing interest in healthy eating has driven the search for functional ingredients from native resources, such as the myrtle (Myrcianthes hallii (O. Berg) McVaugh), an underutilized Andean fruit with high nutritional and antioxidant potential. This research focuses on its chemical and functional characterization, with the goal of incorporating it into energy bars. This research also aims to propose a healthy alternative that contributes to improving the diets of populations with nutritional deficiencies, while also promoting the sustainable use of local biodiversity. To achieve these objectives, an experimental methodology was used that included the collection and dehydration of myrtle fruits, followed by laboratory analysis to determine their nutritional composition (protein, fiber, fat, vitamin C, and antioxidants). Three energy bar formulations were subsequently developed with different proportions of the fruit and evaluated through sensory, bromatological, and microbiological tests. Finally, the process was complemented by statistical analysis to select the most accepted and technically and nutritionally viable formulation. As a result, it is demonstrated that myrtle is a promising source of bioactive compounds and can be successfully integrated into functional products such as energy bars, maintaining its stability and nutritional value after processing. Therefore, this proposal not only provides an innovative solution for dietary supplementation but also strengthens the valorization of native species, opening up opportunities for sustainable agroindustrial development in rural communities in Ecuador.
  • Miniatura
    Item type:Ítem,
    Aprovechamiento de los residuos industriales de uvilla (Physalis peruviana) para la elaboración de barras energéticas en la Asociación Artesanal Tierra Productiva
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2013)
    Lascano Sumbana, Alexandra Virginia
    ;
    Velasteguí Sánchez, José Ramiro
    The purpose of this research is the utilization of cape gooseberry’s industrial residues to prepare energy bars. The cape gooseberry’s residues were characterized and showed a significant content of fiber, protein and fat, abundant amount of triterpenes and sterols, and an adequate microbiological quality. Eight energy bars were prepared as a result of the combination of three components: cape gooseberry’s residues (10-30%), oat-amaranth mixture (10-35%), and sugar-water mixture (25-45%); in each of these energy bars, physical properties (deformation according to hardness and work) with a Brookfield texturometer, were evaluated and no difference were found (p>0.05)in the different treatments. A sensorial analysis of the treatments showed that there were significant differences among the eight treatments (p>0.05), and treatment T2 (30% cape gooseberry’s residues, 10% oat-amaranth mixture, and 40% sugar-water mixture was determined as the best. It was also determined that the best treatment contains: carbohydrates 71%, protein 7%, fat 9%, and fiber 11%, the presence of traces of phosphorus, potassium, iron, zinc, vitamins A and C, and essential aminoacids (except tryptophan, lysine and cysteine). The product showed a good microbiological quality, and a net cost of $ 0.35 USD per 45 g. of product.