Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2020 - 20256

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

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  • Miniatura
    Item type:Ítem,
    Influencia de las condiciones del tostado del café ecuatoriano (Coffea arabica) en su perfil organoléptico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Chachapoya Gualpa Mirka Daniela
    ;
    Sánchez Garnica Manoella Alejandra
    Ecuadorian coffee (Coffea arabica) has high value and organoleptic quality, characteristics that are significantly influenced by roasting conditions. Factors such as temperature and exposure time generate transformations in the sensory profile of the bean, affecting attributes such as aroma, flavor, body, and acidity. Given the growing demand for differentiated, high-quality coffees, it is essential to standardize roasting conditions in order to preserve and enhance the properties of domestic coffee. This research evaluated the influence of roasting on the organoleptic profile of Ecuadorian coffee through an experimental design with three roasting levels (light, medium, and dark), each with three treatments defined by different temperature ranges. The beans were subjected to anaerobic fermentation, drying, and subsequent roasting under controlled conditions. Spectrophotometric techniques were applied for chemical characterization and sensory evaluation with semi-trained tasters, using a five-point scale. The results indicated that light roasting (185 degrees Celsius, 9 minutes) obtained the best sensory acceptance, followed by medium roasting (213 degrees Celsius, 12 minutes) and dark roasting (245 degrees Celsius, 15 minutes). Caffeine decreased as the roasting temperature increased, while the phenol content varied significantly between the different profiles. Precise control of the roasting process improves the quality and acceptance of Ecuadorian coffee.
  • Miniatura
    Item type:Ítem,
    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
    Mero Farias, Jaritza Aracelly
    ;
    Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
  • Miniatura
    Item type:Ítem,
    Influencia de la fermentación anaerobia del cacao (Theobroma cacao) en la concentración de compuestos responsables del perfil organoléptico del chocolate
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02)
    Aguirre Escobar, Pamela Cristina
    ;
    Sánchez Garnica, Manoella Alejandra
    Cocoa beans are the primary raw material for chocolate production. However, they must undergo biochemical changes to develop a sensory profile suitable for the industry. This transformation is achieved through fermentation, which consists of two stages: anaerobic and aerobic. During the second stage, undesirable microorganisms often proliferate; therefore, this study evaluated the impact of anaerobic fermentation on the concentration of compounds responsible for the organoleptic profile of chocolate using CCN-51 cocoa beans. Six treatments were conducted, combining fermentation durations of 15, 30, and 45 days with temperatures of 25 and 35 Celsius grades. Parameters such as pH, acidity, and microbial activity were analyzed to characterize the biochemical transformation of the beans. The beans were subsequently processed into cocoa paste and chocolate to assess the concentration of phenols and alkaloids (theobromine and caffeine) via spectrophotometry. Results revealed a progressive decrease in these compounds, with caffeine being the most stable. Sensory analysis indicated that a 30-day fermentation at 35 Celsius grades was optimal for balancing the preservation of bioactive compounds and achieving an ideal sensory profile. Chocolate produced under these conditions demonstrated the best organoleptic characteristics and the highest sensory acceptance. These findings highlight the importance of optimizing fermentation conditions to enhance both the functional and sensory quality of chocolate.
  • Miniatura
    Item type:Ítem,
    Cuantificación simultanea de conservantes y cafeína en bebidas azucaradas consumidas por los moradores de la provincia de Tungurahua, por espectroscopia ultravioleta
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03)
    Verdesoto Martínez, Solange Monserrath
    ;
    Pérez Aldas, Lander Vinicio
    Energy drinks such as Monster Energy and 220V, which contribute to increased energy, physical performance and a better mental state of the people who consume it, on the other hand, Coca-Cola light is a carbonated drink made up of sugar in the form of monosaccharides and added caffeine that stimulates the nervous system; In order to preserve the properties and nutritional value of the drink, preservatives such as sorbic acid and benzoic acid are used, recognized by the CODEX192 standard as additives that inhibit the formation of bacteria, molds and yeasts. The concentrations of both preservatives and caffeine in the mentioned beverages were determined, for which a method validated by UV-VIS spectrophotometry was used, the respective absorbances were measured and due to the matrix effect the addition of standard was used, where it was obtained that sorbic acid is present in the three drinks, but with a higher quantity in Monster since it has 46,778 mg-Kg, benzoic acid mostly in 220V 34,415 mg-kg compared to the other drinks, on the other hand, caffeine also It is part of the composition of the three samples, mostly in Monster with 274.276 mg-kg, followed by 220V with 251.017 mg-kg and finally Coca-Cola Light with 40.448 mg-kg. All concentrations are within the ranges established by the CODEX192 and NTE-INEN regulations, however, excessive consumption can cause health problems, therefore, it is recommended not to exceed the daily intake established based on your body weight.
  • Miniatura
    Item type:Ítem,
    Validación del método de cuantificación simultánea de conservantes y cafeína presentes en bebidas azucaradas por espectroscopía ultravioleta en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03)
    Ojeda Armijos, Segundo Javier
    ;
    Pérez Aldas, Lander Vinicio
    Sorbic acid and benzoic acid are used as preservatives, in order to avoid the presence of microorganisms in sugary drinks. Instead, caffeine acts on the nervous system, which is why it is used as a stimulant. However, the excessive use of preservatives and caffeine in sugary drinks can cause health problems in consumers, so it is important to know the concentrations present in the samples of Coca Cola Light, 220V and Monster, which must be within the values established by the NTE INEN-CODEX 192, INEN 1101 and INEN 2411 standards. The validation of the spectrophotometric method was carried out in the LACONAL laboratory, using the 60S EVOLUTION equipment, implementing the standard addition method, preparation of calibration curves and application of analytical parameters such as precision, repeatability, reproducibility, accuracy, linear range, working range and sensitivity detailed in the Eurachem guide. The analytical parameters had the acceptance criteria, through the application of the Fisher and t-Student test, the percentage Absolute Error, the Relative Error and the Horwitz CV. Finally, the uncertainty of: repeatability and reproducibility, the verification of the spectrophotometric equipment, these uncertainty values allow the combined uncertainty calculation, which is used to obtain the expanded uncertainty where the maximum value was more less 2, 49 mg for ml. A maximum value of the percentage of expanded uncertainty of 5.77, was obtained, which is less than the established 30 percent.
  • Miniatura
    Item type:Ítem,
    Concentración de cafeína a partir de té negro, hoja de guayusa y café con ganoderma, durante la fermentación del Hongo Kombucha (Medusomyces Gisevi)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08)
    Moya Patiño, Eleana Estefanía
    ;
    Tapia Vasco, Luis Javier
    The research work aimed to determine the concentration of caffeine from black tea, guayusa leaf and coffee with ganoderma, during the fermentation of the Kombucha Mushroom (Medusomyces Gisevi), considering the beneficial properties for health by containing antioxidants, flavanols, flavonoids, catechins and polyphenols. Six fermented beverages with the Kombucha mushroom were displayed and displayed, using coffee with ganoderma, guayusa and black tea with two sweeteners (sugar and honey) as raw material. To establish the methodology, an analysis by HPTLC was used, the concentration of physicochemical properties was also evaluated according to the NTE INEN 2395: 2011, an experimental design was used to obtain the relationship of the treatments, a correlation of variables was applied to verify the analysis of the physicochemical properties in the different mixtures and a sensory analysis was carried out with a population of 18 semi-trained tasters from the ninth semester of the Food Science and Engineering degree, using a cupping card where the sensory characteristics of the drink were described, such as: taste, smell, acidity and sweetness. In the results, the shortest fermentation periods are considered to comply with the regulations. The sensory analysis showed that the fermented infusion accepted by the panelists was the mixture of guayusa with sugar; on the other hand, the caffeine concentration values in the guayusa infusion with sugar are 0.172 milligrams per gram compared to the standard value that is 16.64 milligrams per gram, the value presented is much lower.