Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Tipo de acceso: Acceso abiertoAutor/a: search.filters.author.Quelal Chico, Joselin Andrea

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    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata L.) y pulpa de plátano (Musa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Quelal Chico, Joselin Andrea
    ;
    Salazar Garcés, Diego Manolo
    Currently, in the agro-industrial sector, a significant percentage of fruits and vegetables are not marketed because they contain small superficial mechanical damage, resulting in large amounts of waste each year. On the other hand, there is a growing demand for foods with better nutritional quality, as there is a greater awareness in health care in terms of disease prevention. This study proposed a sustainable alternative for utilizing these discarded agro-industrial products while responding to the demand for products with improved nutritional value. The parameters measured were proximal composition, physicochemical properties, technological properties of the ice cream, and sensory analysis. pH stability, acidity, and color were monitored for 21 days. The incorporation of these flours significantly increased the total dietary fiber content in the two formulations containing flours; in the HPCS6050 formulation (Ice cream with banana and cabbage flour with 60 g and 50 g respectively) was 2.64 percent and in the HPC3025 formulation (Ice cream with banana and cabbage flour with 30g and 25 g respectively) it was 2.39 percent, unlike Control 0.89 percent. Significant results are also highlighted in terms of the incorporation of air, which favors the texture of the ice cream, making the sensory response acceptable. Overall, the results revealed that ice cream represents an innovative alternative to diversify ice cream consumption and turn it into a product with a greater nutritional contribution.