Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Filtros

20252

Ajustes

Tipo de acceso: Acceso abiertoTema: search.filters.subject.BROWNIES

Resultados de la búsqueda

Mostrando 1 - 2 de 2
  • Miniatura
    Item type:Ítem,
    Estudio comparativo de endulzantes bajos en calorías en la formulación de brownies y su impacto en las características sensoriales, textura e índice glucémico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Sevilla Noroña Alex David
    ;
    Paredes Escobar Mayra Liliana
    That can maintain the sensory and technological quality of baked goods without compromising their nutritional value. In this context, this study developed five formulations by replacing sucrose with allulose and erythritol in different proportions, in order to evaluate their effects on sensory properties, physicochemical characteristics, instrumental texture, color, and glycemic index. Sensory results showed that the formulation with partial allulose substitution maintained high overall acceptance, comparable to the sugar-based control, with favorable ratings in aroma, texture, and flavor. In contrast, the formulation with full erythritol substitution exhibited a significant decrease across all sensory attributes evaluated. Texture analysis revealed that partial allulose incorporation improved parameters such as elasticity and cohesiveness without increasing hardness, whereas full erythritol use resulted in a firmer and less pleasant texture. Regarding color, allulose formulations produced darker and less saturated tones, while full erythritol addition resulted in lighter and more saturated colors, likely due to its limited involvement in Maillard reactions. It is concluded that allulose, particularly in partial substitutions, offers a suitable balance between technological functionality and consumer preference, representing a viable alternative for the development of healthier baked goods without compromising product quality.
  • Miniatura
    Item type:Ítem,
    Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Maluzin Brito, Jenifer Germania
    ;
    Paredes Escobar, Mayra Liliana
    In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.