Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2018 - 201922020 - 20222

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.MICRONUTRIENTES

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  • Miniatura
    Item type:Ítem,
    Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Molina Cordonez, Bryan Alexander
    ;
    Morales Acosta, Dayana Cristina
    The present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.
  • Miniatura
    Item type:Ítem,
    Estudio de la composición nutricional de flores comestibles Diente de león (Taraxacum officiale), Tronadora (Tecoma stans), Mastuerzo (Tropaeolum majus), Girasol (Helianthus annuus) para potenciar su consumo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03)
    Palate Palate, Katherine Atalía
    ;
    Paredes Escobar, Mayra Liliana
    The human organism to maintain a healthy functioning requires meeting nutritional needs both in macro and micronutrients, in addition to investigating new sources of nutrients. Flowers are currently being studied as a source of micronutrients and compounds with biological activity. Flowers have been used as food since the beginning of this century, the development of chemistry and the discovery of complex processes of organic synthesis, and the incorporation of flowers in the diet, however, not all are edible. Ornamental flowers (optimal appearance) may contain: chemical fertilizer, pesticides, insecticides and other substances, they are not edible, as they cause poisoning and adverse health reactions. Edible flowers (gastronomic purposes) must be wild or organically grown. In the absence of an established standard, the quality parameters are: turgor, aroma and color, determined by the cultivation technique. However, it is necessary to consider their physicochemical and nutritional composition. Edible flowers have medicinal and nutritional properties. The objective of this research was to analyze the physicochemical properties of flower petals: dandelion, cress, thunderous, sunflower included in the human diet. A bibliographic review of the composition was carried out in terms of its macronutrients, as well as its mineral content. It was found that each flower differs between its physicochemical characteristics and mineral levels, showing high values for the latter. Which shows the great potential of the flowers studied as a potential source of micronutrients to be included in the human diet.
  • Miniatura
    Item type:Ítem,
    Efecto del ácido ascórbico y del pirofosfato ácido de sodio en el contenido de antocianinas totales y micronutrientes de hojuelas fritas de papa nativa (Solanum andígena) de la variedad Puca Shungo entera y pelada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08)
    Almache Soria, Jorge Giovanni
    ;
    Ramos Moya, Milton Rubén
    Native potatoes (Solanum andigena) are recognized for their high minerals and phytonutrients contents, specifically those that show antioxidant activity such as anthocyanins. These nutrients are very unstable and sensitive to some factors, one of them the processing of food. Then, the purpose of this investigation was to evaluate the effect of ascorbic acid (AA) and sodium pyrophosphate acid (SAPP) in the content of total anthocyanins and micronutrients (iron, calcium and magnesium) in peeled and unpeeled potatoes chips of the Puca Shungo variety. Anthocyanins and micronutrients contents were evaluated by UV-visible spectrophotometry and flame atomic absorption spectrophotometry, respectively. An experimental design with 8 treatments was proposed to evaluate the effects of acidification (SAPP 0,5 percent for 30 min and AA 0,8 percent for 60 min), presentation (peeled and unpeeled) and processing (frying in palm oil to 180 Celsius degrees for 5 min and without frying). It was observed that all treatments presented significant differences (p less to 0,05), and it was determined as best treatment the unpeeled chips processed with SAPP. This treatment showed the highest content of anthocyanins (32,62 mg per 100 grams); and iron, magnesium and calcium were 10,97, 344,63 and 330,32 micrograms per gramm, respectively, with an estimated shelf life of 237 days at 20 Celsius degrees, and acceptable sensorial quality.
  • Miniatura
    Item type:Ítem,
    Evaluación del contenido de antocianinas y micronutrientes (hierro, calcio y magnesio) en papas nativas (Solanum andigena) enteras y peladas de las variedades Puca Shungo, Yana Shungo y Yema de huevo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04)
    Balladares Moyano, Viviana Patricia
    ;
    Ramos Moya, Milton Rubén
    The production, commercialization and consumption of native potatoes (Solanum andigena) is low compared with the commercial potatoes (Solanum tuberosum). However, native potatoes have a great nutritional potential. The purpose of this investigation was to evaluate the content of antioxidants (anthocyanin) and micronutrients (iron, magnesium and calcium) in the native, peeled and unpeeled potatoes Puca Shungo, (red heart) Yana Shungo (“black heart”) and Yema de huevo (egg yolk). Physical and chemical analyses were made in order to characterize the varieties of native potatoes. Also, the differential pH method by UV-visible spectroscopy was used to quantify the content of anthocyanin and the official methods of analysis (AOAC) in combination with the flame atomic absorption spectroscopy technique to determinate the content of micronutrients. The highest content of anthocyanin was found in the unpeeled Yana Shungo variety with 252.77 mg per100 g (dryweight). The highest contents of iron and magnesium were found in the unpeeled Yana Shungo variety with 8.38 and 152.64 mg per 100 g (dry weight), respectively. In the other hand, the highest level of calcium was found in the unpeeled Yema de huevo variety with 55.47 mg per 100 g.