Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2025 - 20263

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.HELADOS BATIDOS

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Mostrando 1 - 3 de 3
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. botrytis L.) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Sánchez Ledesma, Verónica Elizabeth
    ;
    Salazar Garcés, Diego Manolo
    The increased demand for nutritionally enhanced foods has led the industry to focus on developing products with matrices that provide higher fiber content and good technological properties. In this regard, non-conventional flours, especially cauliflower and banana flour, represent a sustainable alternative for enriching frozen foods without compromising their stability. In this study, whipped ice creams were formulated with the inclusion of cauliflower and banana flour, designated HCP5060 and HCP2530, and compared to a control sample made without added flour. All three formulations were evaluated by a panel of tasters for proximate composition, physicochemical properties, texture profile, color profile, overrun, thermal stability, and acceptability index. The results showed that the incorporation of cauliflower and banana flour consistently increased the fiber content in formulations HCP5060 and HCP2530 compared to the control, while moisture, protein, and fat values remained lower than the control sample. Furthermore, pH, acidity, and color showed slight variations that did not compromise stability during storage. In the sensory evaluation, formulation HCP2530 obtained the most favorable scores for appearance, color, flavor, and texture compared to HCP5060, demonstrating adequate integration of the flours without affecting the overall perception of the product. Meanwhile, HCP5060 showed decreases in all attributes, indicating that at moderate levels, the flours have the potential to offer sustainable functions.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata L.) y pulpa de plátano (Musa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Quelal Chico, Joselin Andrea
    ;
    Salazar Garcés, Diego Manolo
    Currently, in the agro-industrial sector, a significant percentage of fruits and vegetables are not marketed because they contain small superficial mechanical damage, resulting in large amounts of waste each year. On the other hand, there is a growing demand for foods with better nutritional quality, as there is a greater awareness in health care in terms of disease prevention. This study proposed a sustainable alternative for utilizing these discarded agro-industrial products while responding to the demand for products with improved nutritional value. The parameters measured were proximal composition, physicochemical properties, technological properties of the ice cream, and sensory analysis. pH stability, acidity, and color were monitored for 21 days. The incorporation of these flours significantly increased the total dietary fiber content in the two formulations containing flours; in the HPCS6050 formulation (Ice cream with banana and cabbage flour with 60 g and 50 g respectively) was 2.64 percent and in the HPC3025 formulation (Ice cream with banana and cabbage flour with 30g and 25 g respectively) it was 2.39 percent, unlike Control 0.89 percent. Significant results are also highlighted in terms of the incorporation of air, which favors the texture of the ice cream, making the sensory response acceptable. Overall, the results revealed that ice cream represents an innovative alternative to diversify ice cream consumption and turn it into a product with a greater nutritional contribution.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de brócoli (Brassica oleracea var. Italica) y pulpa de plátano (Mussa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Navas Nieto María Salomé
    ;
    Salazar Garcés Diego Manolo
    The food industry faces major challenges in developing functional foods, as consumers seek foods with health benefits. This research analyzed the effect of including broccoli flour and banana pulp flour in the development of a blended ice cream to improve its nutritional value without compromising its sensory attributes. Two formulations were developed containing a combination of broccoli flour and banana pulp: treatment F1 with 2.5 percent broccoli flour and 3 percent banana flour, and treatment F2 with 1.25 percent broccoli flour and 1.50 percent banana pulp. and a control sample was developed in which no flour was added. The results showed that the physicochemical parameters of the samples containing vegetable flours have a significant impact on the final product. Technical factors such as melting point, density, and overrun were also studied, and the results established that the higher the concentration of flours, the higher the total solids content. In terms of sensory analysis, treatment F2 was highly accepted in terms of color, smell, appearance, taste, and texture. The inclusion of flours has a positive influence and could be considered a favorable alternative to producing frozen dairy products.