Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Filtros

2019 - 201922020 - 20232

Ajustes

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

Resultados de la búsqueda

Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Elaboración de una bebida a base de yuca (Manihot esculenta Crantz) con fermentación sólida y sumergida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
    Estrada Orozco, Adela Carolina
    ;
    García Solís, Mario Daniel
    This research project is developed with the purpose of developing a drink based on cassava (Manihot esculenta Crantz) with solid and submerged fermentation. For the elaboration of the cassava-based drink, solid fermentation tests were carried out with four strains, which are: Barley Koji, Soybean Koji, Red Rice Koji and Light Rice koji, where a better breakdown of starch into reducing sugars was obtained by the Red and Light strains. The solid fermentation was carried out in a period of nine days at 30 degrees Celsius, while the submerged fermentation took place in 15 days at room temperature, resulting in the Red and Light strains being the best treatments, unlike Barley and Soybean. In addition, according to the current Ecuadorian regulations NTE INEN 0973, 1983; NTE INEN 341, 1978; NTE INEN 340, 2016; NTE INEN 2802, 2015; INEN 1529-10, 2013 and NTE INEN-ISO 13301, 2014 established the physicochemical characteristics of the cassava-based drink in which it is determined that the pH, acidity, brix degrees that are values between 8.03 to 9 ,1 and alcoholic degrees in a range of 2.5 to 3.5. The microbiological analysis of the cassava chicha is within the permitted ranges of 10 UFC in one mL, complying with the maximum limit of a microbial count of molds and yeasts. Finally, the sensory evaluation that was carried out on 15 semi-trained tasters shows that in as for the flavor, the best is Red.
  • Miniatura
    Item type:Ítem,
    Fermentación sólida en la industria alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03)
    Herrera Beltrán, Gabriela Marilu
    ;
    Salazar Garcés, Diego Manolo
    Today, one of the objectives of the food industry is to offer the consumer new products that complement the daily diet, to create new production lines through the use of products and by-products from the agricultural, forestry and food processing sectors. These raw materials could be used as a means of transformation to obtain microorganisms and enzymes of interest in the food industry, improve the physical-chemical and sensory properties of food and possible new applications, in this sense, the implementation of innovative technologies such as Fermentation In Solid State (FES) they appear as an alternative. This technology, which consists of the growth of microorganisms on solid or semi-solid supports in the absence of free water, is considered a viable alternative due to its low production cost and higher productivity. In general, according to the studies that have been carried out, agroindustrial residues such as wheat bran, corn straw, rice husk, sugarcane bagasse, among others, have shown great acceptance for new research in the food industry especially with the use of Aspergillus niger, Aspergillus spp, Aspergillus oryzae and Rhizopus oligosporus, which are some of the microorganisms that have best adapted to the growth conditions offered by this type of substrate in relation to the solid state fermentation process. Solid fermentation seeks, through agro-industrial waste, to increase the protein content of food and at the same time reduce environmental pollution.
  • Miniatura
    Item type:Ítem,
    Caracterización del proceso fermentativo de Aspergillus niger P.E.L. Van Tiegghem utilizando como sustrato cáscara de papa (Solanum tuberosum L.) para el enriquecimiento proteico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12)
    Fonseca Balseca, Lilibeth Berenize
    ;
    Fernández Rivero, Danae
    Potato (Solanum tuberosum L) is one of the most frequent tubers in Ecuadorian’s basic food basket; it has a high demand in the market and its main use is in the food industry, however, the accumulation of its waste has become a problem, even though, biotechnological advances allow using this type of waste and generate other improvements through fermentation processes giving changes in its final composition. It has been shown that some fungi, such as Aspergillus niger, which are able to modify their metabolic pathway and increase in their final percentage of macronutrients The objective of this study was to characterize the fermentation process of Aspergillus niger using potato’s peel (Solanum tuberosum L.) as a substrate to the protein increase in the medium. In the initial phase, the fermentation time (5-8 days), the agitation speed (0-60 rpm) and the inoculum concentration (5000 and 50,000 conidia for gram of medium) were evaluated through a factorial design (23), these factors were important for the fermentation process; subsequently, fermentation was optimized and kinetic parameters were determined. Optimization resulted in a protein concentration of 16.3092 mg for ml and a biomass concentration of 0.9422 g for ml. Finally, the kinetic parameters of the microorganism in the optimized medium were determined obtaining a specific growth rate 𝑢= 0.005708 ℎ-1, a doubling time T = 121.42 ℎ and a yield 𝑌𝑥/𝑠 = 0.5074 g of biomass for mg of substrate consumed. The results obtained confirmed that there was an increase in the final protein level of the medium.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una bebida a base de harina de amaranto (Amaranthus hipochondriacus) y salvado de arroz (Oryza sativa) con fermentación sólida y sumergida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01)
    Escobar Razo, Andrea Vanessa
    ;
    Cerda Mejía, Liliana Alexandra
    One presents an alternative for drinks fermented based on flour of amaranth and bran of rice with fermentation in way solid (FMS), in which the best proportion decided, the characteristic of the substratum and the best microorganism for this fermentation and for the fermentation in way I liquidate (FML) and whey of milk was in use with a combination of bacterial species as: Lactobacillus casei, Lactobacillus delbrueckii subesp. Bulgaricus. The ingredients of the formulation had influence on the sensory analysis, which had an acceptability of 35.5 percent the treatment 4 (T4) with a proportion of 50 percent of flour of amaranth and 50 percent of bran of ground rice and with microrganismo Aspergillus orizae. The analytical determinations carried out were: chemical physical parameters (pH, acidity and protein concentration), microbiological microbes, microbes of mesophiles, aerobes, total coliforms and E.coli, Listeria monocytogenes as indicated, NTE INEN 2564, at room temperature and temperature. Refrigeration for 21 days. The bibliographic data. A total of 17 amino acids were found with a concentration of 18.13 g / 100 g for the fermented beverage. And finally, a fatty acid profile was made for the control of the sample and the best T4 treatment, finding saturated, monounsaturated and polyunsaturated fatty acids.