Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2015 - 201912020 - 20263

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.FERMENTACIÓN LENTA

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Carrera Palacios, Katherine Raquel
    ;
    Delgado Ramos, Andrea Verónica
    The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Efecto del tiempo de fermentación de la masa madre sobre las características organolépticas del pan tipo tapado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Suárez Pilicita, Diana Estefanía
    ;
    Paredes Escobar, Mayra Liliana
    New generations are adopting eating styles associated with healthy and sensorially acceptable routines, focusing on discovering new sensations, which has allowed the bakery line to include sourdough products. The use of sourdough has regained importance in the food industry, as it is an ideal habitat for the growth of yeast and bacteria, conferring special sensory characteristics. The development of this research work provides a solution to the current need, focusing on including sourdough with different fermentation times in the elaboration of covered bread to modify the sensory characteristics. Four formulations of tapado bread with sourdough inclusion were proposed. In the sensory analysis, the sample with sourdough after 7 days of fermentation stood out, which presented the best values of flavor, color, and acceptability. The flour mixtures were analyzed by mixing, and the bread made was evaluated by texture. The texture analysis of the bread samples showed favorable values of hardness, elasticity and chewiness of the sample with inclusion of sourdough after 7 days of fermentation. Finally, in mixography, significant differences were observed in C1 (water absorption index), in contrast to C2 (protein quality), C3 (gelatinization), C4 (amylase index), and C5 (starch retrogradation).
  • Miniatura
    Item type:Ítem,
    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.