Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 201912020 - 20251

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.CULTIVOS NATIVOS

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  • Miniatura
    Item type:Ítem,
    Sustitución parcial de harina de trigo por harina de chontaduro (Bactris gasipaes) en la elaboración de pastas compuestas tipo spaghetti
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Verdesoto Yugcha, Jenny Alexandra
    ;
    Delgado Ramos, Verónica Andrea
    Gluten sensitivity affects 1 in 10 people, limiting its consumption to foods such as pasta, breads, and desserts, because they are made from wheat flour. This, in turn, results in a high gluten content. Currently, there are several gluten-free flour alternatives, including Chontaduro flour. The objective of this study was to develop a spaghetti with low gluten content that is ideal for people sensitive to this protein by substituting wheat flour with chontaduro flour. The physical, functional, and bromatological properties of spaghetti were evaluated after three treatments of 10, 25, and 40 percent. The results indicated a pH of 5.68 to 5.71, acidity of 0.156 to 0.254. However, in the case of IAA, it decreased from 116.8 to 29.7 percent. The same was true for the cooking time, which decreases from 8.50 to 5.50 minutes. In contrast, protein increased from 11.93 to 16.675 percent and carbohydrates from 68.87 to 72.78 percent. Therefore, 10 percent substitution of wheat flour with chontaduro flour had the best physical and functional properties. However, 40 percent substitution of wheat flour with chontaduro flour was better in terms of bromatological properties. The results presented in this work demonstrate that it is possible to make healthy foods with dietary inclusion for gluten-sensitive people.
  • Miniatura
    Item type:Ítem,
    Formulación y caracterización de un pan libre de gluten elaborado a partir de cultivos nativos del Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09)
    Manobanda Cunalata, Nancy Abigail
    ;
    Horvitz Szoiechet, Sandra
    Wheat is the most frequently used cereal for bakery products. However, around 1 percent of the world's population is genetically susceptible to celiac disease, due to intolerance or sensitivity to gluten. therefore, rice, potato, chickpea and amaranth flours were used to develop a formulation to replace wheat flour in the bread making process. The selected ingredients present high nutritional value and are naturally gluten-free. A proximal and physicochemical characterization of the raw materials was carried out to identify the appropriate combination of ingredients which allowed the formation of a bread-like dough, withont using wheat flour. The best formulation was selected based on a sensory evaluation together with the texture profile of the dough and the bread. The results indicated that the best formulation was made with rice flour, white lupin, amaranth, corn starch and potato starch in combination with guar gum. The hardness of the dough was 2,99 more less 0,34 N, the bread crust hardness was 4,63 more less 0,28 N and the chewiness 0,09 more less 0,01 J. In addition, the gluten-free bread showed a high nutritional and energetic value with a shelf life of up to 10 days.