Unidad de Posgrados

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

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Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07)
Fernández Paredes, Manuel Enrique
;
Calero Cáceres, William Ricardo
The guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.
Efecto de la inclusión de harina de chontaduro (Bactris gasipaes) en la calidad de la mortadela
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07)
Martínez Barrera, Carlos Andrés
;
Cerda Mejía, Liliana Alexandra
Peach palm (Bactris gasipaes) is a tropical fruit with a high protein content (5,92 percent). In addition to other nutrients (starch, fiber and lipids), which make it an excellent alternative for the food industry. Peach palm flour extraction process was carried out through a drying process and subsequent milling. In order to take advantage of underutilized resources of the Ecuadorian Amazon, three formulations of mortadella with 1, 3, 5 percent concentrations of chontaduro flour were developed. These formulations were compared with a control treatment, to which wheat flour was added. Yield, pH, slicibility and sensory analyzes were performed on all treatments. Peach palm flour behaved like a high quality meat extender since it increased the protein up to 13.4 percent; being of a superior quality (mortadella type I) according to the norm NTE INEN 1338: 2012. However, it was observed that there is an effect of the concentration of the flour on the physicochemical and sensory properties. It was considered that the mortadella with an addition of 1 percent peach palm flour had the best sensory characteristics and the highest slice percentage, compared to treatments with 3 and 5 percent. The highest formulation (1 percent) presented a microbiological stability (mesophilic aerobics, Staphylococcus aureus and Escherichia coli) and food safety (Salmonella) during 30 days. The shelf life of the mortadella was 86 days. Its production cost is 3.68 USD per kg; being feasible its scaling at the industrial level.
Efecto de la adición de harina de melloco (Ullucus Tuberosus) variedad amarillo (INIAP-Quillu) en las propiedade fisicoquímicas y reológicas del yogurt bajo en grasa
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06)
Sánchez Moreno, Angela Esthela
;
Salazar Garcés, Diego Manolo
The objective of the present investigation was to evaluate the effect of inclusion of yellow melloco flour (INIAP-Quillu) in physicochemical and rheological properties of lown fat yogurt. In the initial phase, yogurts were developed with the inclusion of three percentages of melloco flour at 0.3 percent, 0,6 percent, and 0,9 percent and one control; the percentage of fat in the starting milk was adjusted to 2 percent. The samples of yogurt were subjected to a sensorial analysis to determine acceptability. The results obtained indicate that the product with the best acceptance was yogurt with 0,9 percent melloco flour. The physicochemical properties (pH and titratable acidity) as well as rheological and microbiological parameters (viscosity) of the yogurt were evaluated both on the initial and final day during storage. The proximal composition was evaluated both at the beginning and at the end of storage. At the end of the storage period, pH and acidity were similar in all treatments; the rheological characteristics were affected, increasing its viscosity in the yogurt with the presence of flour, Finally, in the microbiological analysis allowed for the observation of greater growth of lactic acid bacteria (LAB) in the sample in which melloco flour was added, in relation to its homologue without the inclusion of melloco flour.
Extracción y microencapsulación de aceite de linaza (linum usitatissimum) para la adición en una matriz alimenticia
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06)
Solís Acosta, María Elena
;
López Hernández, Orestes Darío
In the present investigation, of the flax seeds was extracted oil, 32 percent and cake 64 percent, by means of spray drying the flaxseed oil was microencapsulated in a matrix of gum arabic and maltodextrin at a temperature of 150 Celsius degrees. and a 30 percent load of linseed oil, reaching an average microencapsulation efficiency of 59.19 percent. By means of physical and chemical analysis, the humidity was evaluated, it was below the 10 percent established as the maximum limit for powdered products. By means of gas chromatography was analyzed that the content of linoleic and alpha-linolenic acids, it does not modify after the microencapsulation process, these results were confirmed by infrared spectroscopy where it demonstrated that linseed oil is found inside the microcapsules. The percentage of ground flaxseed instant Mycucayo cereal was replaced by flaxseed oil microcapsules of the best treatment and the cake; it samples were subjected to oxidative stability analysis, the result was an increase in the useful life of the product under study.
Manejo postcosecha de los frutos de Tomate de Árbol (cyphomandra betacea) y su relación con el tiempo de vida útil en el Mercado Central del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2012)
Cáceres Miranda, Lorena Elizabeth
;
Sánchez Cobo, Pedro
The purpose of this research is to evaluate the relationship between postharvest handling of fruit tree tomato (Cyphomandra betacea) and lifetime in Ambato Canton Central Market, to achieve this objective analyzes physical - chemical (weight, longitudinal and equatorial diameter, penetrability, soluble solids, Index Maturity, % of acidity, pH) of the fruit under different storage conditions and packaging, through these results we determine the lifetime of tree tomato (Cyphomandra betacea). A manual was produced postharvest handling same as was given to the president of Central Market vendors Ambato Canton and socialized with each of the vending of fruit through brochures and lectures.

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