Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
Velastegui Morales, José Hernán
;
Garcés Moncayo, María Daniela
Currently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.
Elaboración de un dulce de leche endulzado con jarabe de jícama (Smallanthus sonchifolius)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Tonato Taco, Jessica Fernanda
;
Paredes Escobar, Mayra Liliana
Dulce de leche is known to be a dairy food sweetened with approximately 30-50 percent refined sugar, which is of concern to consumers because of its impact on health. The present study focused on the production of a dulce de leche sweetened entirely with jicama syrup (Smallanthus sonchifolius), with the aim of improving its nutritional value. To make the dulce de leche, jicama syrup was first made with different concentrations (49.6, 59.2, 66.1 and 87.5) of brix degrees respectively, and then the dulce de leche was made with the different concentrations of syrup. Jicama syrup is a sweetener that provides a high mineral content. The results obtained showed a significant difference between treatments, indicating that jicama syrup does affect the organoleptic characteristics of the product. The treatment with the best formulation based on sensory analysis was the dulce de leche sweetened with concentrated jicama syrup at 87.5 degrees brix, as it is the most accepted by the tasters. The physicochemical analysis values obtained were total solids 60.65 plus minus 1.15 percent, moisture 39.24 plus minus 1.72 percent, ash 2.59 plus minus 0.04 percent, fat 6.5 percent, pH 6.7 plus minus 0.36, density 1.43 plus minus 0.12 and initial viscosity 35000 mega pascals per second. These physicochemical values are within the range established by NTE INEN 700, except for moisture and ash, which were higher in the processed product.
Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (tropaeolum tuberosum) y camote (Ipomea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Rodríguez Maroto, Verónica Anabell
;
Acurio Arcos, Liliana Patricia
The knowledge of the food thermal properties is very useful, because they are essential dates for the planning of various thermal treatments, which are involved in the creation of industrial processes, equipment designs, process time estimation and production of food suitable for consumption and with a long commercial life. Therefore, the objective of this study was to determine the effect of temperature and heating power on the food thermal properties (specific heat, thermal diffusivity and thermal conductivity) of four types of Andean tubers (sweet potato, jicama, mashua and oca), whole and in extract. The effect of temperature was determined at 8 and 16 Celsius degrees for specific heat by the method of mixtures and for thermal diffusivity at 35 and 60 Celsius degrees by the cylinder method; while thermal conductivity the effect of the heating power at 7.5 and 9 volts was evaluated by the probe method. The thermal properties of the four tubers studied were affected in all cases by the chemical composition, the structural changes of the food, as well as the temperature and the heating power. Jicama presented the highest value of specific heat and thermal conductivity, due to the high-water content. While total solids have an inversely proportional relationship with thermal diffusivity, due to the internal resistance they exert to heat transfer. On the other hand, the three thermal properties studied have higher values when working with extracts, because heat transfer in liquids is predominantly carried out by convection.
Determinación de propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (Tropaeolum tuberosum) y camote (Ipomoea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11)
Conrado Mora, Kathia Mishel
;
Acurio Arcos, Liliana Patricia
Thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Ecuadorian tubers (oca, jicama, mashua and sweet potato) were determined, in whole tuber and extract. For each thermal property methodologies tested by different authors were used, and in the case of specific heat the results were corroborated by Differential Scanning Calorimetry. Higher values were obtained in jicama and lower in sweet potato in all the thermal properties studied. A direct relation of the properties with the composition was observed and higher values were obtained working with the tuber extract because the liquid state has better heat transfer. Finally, there is a directly proportional relationship between specific heat and the thermal diffusivity with the temperature.
Efecto de la utilización de antioxidantes en la producción de un pulverizado a partir de jícama (Smallanthus sonchifolius) para la empresa HUIKUNDO S.A.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07)
Fiallos Muyolema, Tannia Gissela
;
Álvarez Calvache, Fernando Cayetano
In Ecuador, the jicama (Smallanthus sonchifolius) is an Andean root that is not industrially exploited. It has benefits for consumers due to the components it presents, since after water the major component is stored carbohydrates in the form of fructooligosaccharides, however this root has an oxidation enzymatic in its processing, and a short life of approximately 15 days. Therefore, the objective of this research was to develop a jicama root spray using antioxidants in order to improve the appearance of the product for the company HUIKUNDO S.A. To effect an experimental design A*B was used, evaluating the type of antioxidants (a0: ascorbic acid, a1: citric acid) and their concentration (b0: 0.7 percent, b1: 1 percent, b2: 2 percent), in addition, a blank was made (sample without treatment) in order to identify the effect of the antioxidant on visible aspects such as color. Physical and chemical properties were evaluated as percentage of humidity, pH, percentage of ashes, apparent density and color, functional properties such as solubility and gelling capacity for the different treatments. The best treatment was chosen based on a sensory evaluation with 15 untrained tasters, evaluating the general acceptability of the product, where the best treatment was a1b0, which corresponds to the use of citric acid at 0.7 percent. The final product has a yellowish color characteristic of the pulp, with a solubility of 60.56 percent, medium and uniform granulometry, 86.19 percent of total carbohydrates and the estimated shelf life was 9 months under normal storage conditions.
Elaboración de una barra de chocolate endulzado con componentes de jícama (Smallanthus sonchifolius) para confites El Salinerito
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03)
Villegas Allauca, María Cristina
;
Álvarez Calvache, Fernando Cayetano
In candies "El Salinerito" a chocolate bar sweetened with jicama components (Smallanthus sonchifolius) was developed as an alternative for people who can not consume chocolate because of its sugar content, since it is detrimental to their health. In the elaboration of the chocolate an AxB design was used, evaluating the temperature at which the jicama was dried (a0: 50 Celsius degrees more less 1 Celsius,degree a1: 60 Celsius degree more less 1 Celsius degree) and the percentage of components of the jícama used in the chocolate formulation (b0: 10percent, b1: 20 percent, b2: 30 percent). The physicochemical properties evaluated were percentage of humidity and percentage of ash, in which there is a significant difference for both study factors. To choose the best treatment, a sensory analysis was carried out for 15 people, the results were evaluated by means of an incomplete block design. Chocolate sweetened with 30 percent jicama components and dried at 60 Celsius degrees was obtained as the best treatment; this chocolate was subjected to a proximal and microbiological analysis, which indicates that it complies with the microbiological parameters in accordance with the INEN Standard 621: 2010 for Chocolates.
Efecto de la concentración del cloruro de calcio en las propiedades texturales de un confite a partir de la raíz de Jícama (Smallanthus sonchifolius)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
Ortega Beltrán, Andrea Lorena
;
Álvarez Calvache, Fernando Cayetano
In the present work a confection was developed from the root of jicama, for which an experimental design AxB was used in which the effect of the concentration of calcium chloride was evaluated (a_0 = 5 percent, a_1 = 10 percent; a_2 = 15 percent) and the concentration of the final immersion syrup (b_0= 60 percent SST, b_1 = 70 percent SST). Of which there was no significant difference for the physicochemical properties evaluated, these are: total soluble solids (TSS) and pH values. A sensory analysis with an incomplete block design was carried out to determine the best treatment (a_0 = 5 percent calcium chloride and b_1 = 70 percent SST (Brix degrees) in the final immersion syrup). The sensory analysis was also performed for the textural properties whose results were compared with the texture profile analysis performed in the Brookfield texturometer, of which the properties of hardness, adhesiveness, firmness and chewability coincide, while the properties of cohesiveness and elasticity were difficult to identify for the tasters, the best treatment resulted to have a shelf life of 4 months under normal storage conditions.

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