Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Evaluación de la influencia del tiempo de fermentación de la masa madre en las propiedades sensoriales de un pan multicereal tipo Sourdough
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Shambi Landa Soraya Lissette
;
Paredes Escobar Mayra Liliana
Currently, consumer preferences are oriented toward natural, nutritious foods with attractive sensory qualities. In this context, sourdough has regained a relevant role in baking, thanks to its ability to create a microbiological environment conducive to the development of compounds that contribute to the flavor, aroma, texture, and appearance of bread. One factor in this process is fermentation time, as it directly influences the expression of these properties, especially in the production of multigrain bread, promoting the development of innovative products. This research responds to a current need in the food sector by focusing on the use of sourdough with different fermentation times in the production of multigrain sourdough bread, with the goal of modifying and optimizing its sensory characteristics. To this end, three different bread formulations were developed, each with sourdough fermented for different periods of time. These were subjected to sensory analysis to determine the most accepted. Microbiological analyses were also performed to ensure the safety and quality of the final product. All ingredients were carefully selected and processed under controlled conditions, resulting in a safe, nutritious, and value-added food. In conclusion, the multigrain sourdough bread developed represents a nutritious and healthy alternative, offering benefits to consumers due to its sensory qualities and nutritional composition. It also provides technical and scientific information by using sourdough with different fermentation times.
Caracterización de las propiedades de pasta y contenido de arsénico en muestras de arroz fresco y envejecido provenientes de la Estación Experimental Litoral Sur del INIAP
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Sayay Rivera, Edison Sebastián
;
Paredes Escobar, Mayra Liliana
Rice, as a staple food for thousands of people around the world, plays a crucial role in the food security and socioeconomic development of many countries. In Ecuador, per capita consumption is between 43 and 50 kg. The quality of rice grains can be assessed by the amylose content in the starch, quantifying the behavior of the pastes when cooked. However, this grain can be contaminated by arsenic, which affects consumers. In the present study, the grade, class, level of insect infestation, humidity, and hectoliter weight were determined. The properties of the rice paste were evaluated using a rapid viscosity analyzer (RVA) and their correlation with moisture. Finally, arsenic was quantified in fresh and aged paddy rice by atomic absorption spectroscopy. The results obtained showed a grade 1 and class 2 for the fresh rice samples, while in aged rice, there was the presence of broken grains and husks, which decreased its quality. The moisture values complied with the INEN standard, being higher in fresh rice, but with a slight increase in oliter weight in aged rice. A better viscosity of the rice paste was observed in the aged sample GO - 04242. The determination of total arsenic in paddy rice showed values between 0.24 and 0.88 milligrams per kilogram, while in fresh and aged rice, it was not detected or was below the detection limits.
Determinación de la calidad del maíz suministrado por los proveedores de avícola Mayorga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Mayorga Mayorga, Angela Lissette
;
Paredes Escobar, Mayra Liliana
Corn is a cereal of great relevance worldwide, its use in the food industry increases every year. Avícola Mayorga uses corn as raw material (10,200 tons annually) in the production of feed for laying birds. This grain can be contaminated by pests such as fungi and insects, causing health problems for laying birds and reducing egg production. Therefore, it is important to verify the quality of corn to guarantee food safety. In the present study, the quality of the corn supplied by the largest suppliers of Avícola Mayorga was evaluated, for which the humidity, impurities, hectoliter weight and aflatoxin content will be determined following the methodologies established in the INEN standards. Additionally, the relationship between moisture content and the presence of aflatoxins was evaluated. Finally, post-harvest instructions were developed to ensure the correct handling and storage of the grain to prevent its contamination. The results obtained observed that the analyzed samples do not present aflatoxins, in addition the corn of sample 2 (M2) from the Santa Elena sector is the one that has the best quality with a humidity of 13.93 percent, impurity content of 0.84 percent, a hectoliter weight of 81.23 kg/hL, while samples 1, 3 and 4 (M1, M3 and M4) from the Mocache, Ventanas and San Rafael sectors respectively, presented humidity higher than 14 percent, percentages of impurities higher than the that indicates the national standard and the density levels are appropriate.
Cinética de secado de cereales provinientes de la región centro del Ecuador
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-07)
Noroña Gamboa, Lauro David
;
Arancibia Soria, Mirari Yosune
The aim of the study was to determinate the drying kinetics of corn, wheat and barley grains at 3 different temperature and relative humidity conditions of 60 Celsius degrees, 50 Celsius degrees and 40 Celsius degrees. The air drying was obtained by forced convection and a constant speed of 1, 1 m per s. The physicochemical properties were evaluated in each cereal respect to the temperature such as: moisture content, grain size, mass of 1000 grains, specific weight percentge of protein content and water activity. The temperature of 50 Celsius degrees presented the lowest values in terms of moisture content, size, mass of 1000 grains and specific weight; however, the temperature of 60 Celsius degrees was the most effective temperature in terms of quality of the grains during the drying process because the protein content was much higher and the water activity was low. The experimental data were adjusted to the mathematical models of Crank, Omoto and BET, where the diffusivity coefficient (Deff) (Ks) and the activation energy (Ea) were determinated by the Arrhenius equation linearization and it`s respective correlation coefficients (R2) to each cereal. The experimental data presented good correlation because the values of the correlation coefficients obtained in the mathematical models were higher. It was also shown that the diffusivity coefficients were higher at higher drying rate, and the activation energy were lower respect to the diffusivity coefficient.
Desarrollo de un manual de Buenas Prácticas de Manufactura para la línea de cereales para la Asociación de Productores y Productoras Nueva Esperanza de Mulalillo (APRONEM)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08)
Silva Salazar, Cristian Javier
;
Baquero Icaza, Paulo Santiago
In the present research work, a preliminary evaluation of the situation of the cereal line of the Association was carried out by means of a checklist, which allowed to carry out a lifting of a hygienic-sanitary profile and to discover the nonconformities in what it corresponds to the installations , Procedures and programs. This makes it possible to know the compliance with the Good Manufacturing Practices (GMP) regulations for which it was necessary to adopt corrective actions and adapt the processes to the regulations in force in the country according to Resolution ARCSA - DE - 067 - 2015 - GGG. The development of prerequisite programs for the GMP manual that was executed through the application of Sanitation Standard Operating Producers (SSOP), as well as Standar Operating Procedures (SOPs). According to the improvements achieved through the final checklist, the trainings performed and each of the established procedures showed a general compliance of 34.48 percent and at the end of the development of all that is scheduled, 87 percent of overall compliance is achieved to Good Manufacturing Practices.
Evaluación de los compuestos con capacidad antioxidante en el salvado de trigo (Triticum aestivum) de seis líneas en estudio y dos variedades establecidas, producidas en dos ecosistemas diferentes
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-05)
Robayo Lescano, Mary Cristina
;
Paredes Escobar, Mayra Liliana
The present research work was based on the investigation of compounds with antioxidant capacity in sixteen samples of wheat bran produced in Ecuador, in the provinces of Imbabura and Chimborazo. The compounds analyzed were flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity. As a result of the determination of the flavonoid, carotenoid and antioxidant activity, a higher concentration of CHB16 produced in the locality of Chimborazo was obtained with 18.36 mg per100g, 5.17 micrograms per gram and 2656.38 micrograms trolox eq per g, respectively. In the tannin analysis, a better concentration was obtained in the CHM15 variety produced in Chimborazo with 1.58 mg per 100g. Among the sixteen wheat bran samples (triticum aestivum) the variety with the highest total phenol content was IB8 produced in Imbabura With 967.84 mgAGE per100g, followed by the CHB16 variety produced in Chimborazo with 908.01 mgAGE per 100g. All wheat bran samples presented significant levels of flavonoids, phytic acid, tannins, total phenols, total carotenoids and antioxidant activity, being the variety INIAP IMBABURA 2014, cultivated in the zone of Chimborazo, the one with the greater concentration. Finally, the antioxidant activity content was determined in bread made with wheat bran and white bread, with the highest concentration in bread with wheat bran (1631.698 micrograms trolox eq per g).
Evaluación del efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
Acurio Acurio, Aida Patricia
;
Paredes Escobar, Mayra Liliana
This work evaluated the effect of fermentation on the rheological and bread-making properties of corn starch from the variety INIAP 122. Fermentation corn starch was obtained after an extraction process (ground: liquefied), natural fermentation for 6 days (bioreactor: plastic bag), and dried (50 to 65ºC). The fermentation process was characterized for the decrease of pH levels from 6,1 to 3,13 and in increase of the acidity from 0,19 to 0,72. With the application of a 2nfactorial design with a reliability level of 95%, it was possible to determine that the extraction method, the fermentation method and the drying temperatures, significantly influence the rheological and bread-making properties of fermented corn starch. As a result of the determination of the bread-making properties and the sensory analysis, the best treatments were: ground sample, fermented in a bioreactor and dried at 50ºC (MB50ºC), and the liquefied sample, fermented in a bioreactor and dried at 50ºC (LB50ºC), these fermentation conditions for the starch, helped obtain a high volume product of 61,2 cm3, texture 18,31N and pleasing sensorial attributes.
Establecer el efecto de la inclusion de harina de quinua y suero de quesería en la elaboración de pan tipo molde
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
Naranjo Rivadeneira, Marcelo José
;
Salazar Garcés, Diego Manolo

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