Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2018 - 201912020 - 20221

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.PHYSALIS PERUVIANA L.

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  • Miniatura
    Item type:Ítem,
    Aprovechamiento de la uvilla (Physalis peruviana L.), para la elaboración de jarabe de repostería y su caracterización
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Naula Pérez, Daysi Mishell
    ;
    Vargas López, José Homero
    The purpose of the present work was to elaborate uvilla syrup (Physalis peruviana L.) sweetened with sucrose and honey, in which physicochemical and microbiological properties were analyzed in such a way that they met the limits established by the syrup standards to be able to use it in confectionery. The results in the physicochemical properties for the sucrose sample were higher in pH (3.74) and soluble solids (63.50), which allowed the syrup to get together with the pectin; for the proximal analyses, the value of moisture (43.91) and ashes (3.14) was higher in the syrup sweetened with honey due to the replacement of the amount of sucrose since not having a contribution of soluble solids contributes to the increase of humidity. In the microbiological results, both syrups presented the absence of mesophilic aerobics, molds/yeasts, and Coliforms, demonstrating that the hygienic conditions and handling of the raw material were controlled, obtaining a quality and innocuous product that is safe for consumption. In the sensory evaluation, the uvilla syrup that presented the greatest acceptance was the one sweetened with sucrose, being superior in appearance, color, and flavor, while the syrup sweetened with honey showed better consistency, the flavor in both formulations were similar and characteristic to that of the fruit. processed. Finally, the uvilla syrup with the highest acceptability was used in a dessert where several consumers rated the degree of satisfaction generated by the product, with 85 percent of the population liking it very much.
  • Miniatura
    Item type:Ítem,
    Estudio de secado por aspersión para la obtención de pulpa de uvilla (Physalis peruviana L.) en polvo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03)
    Perrazo Colcha, Aracelly Maribel
    ;
    López Hernández, Orestes Darío
    The gooseberry pulp (Physalis peruviana L) has a high nutritional value. Spray drying is one of the most used methods by food industries to preserve the nutritional properties of food. In the present work studied the optimal conditions for the spray drying of the goosberry pulp, the objective was to determine the adequate concentrations of the drying coadjuvants: maltodextrin and soluble potato starch also the temperatures of entry and exit of the process were determined and the physical chemical characteristics of the finished product were evaluated. The adequate concentrations of maltodextrin and soluble potato starch were 75 and 56 percent respectively, the inlet and outlet temperatures in the dryer were 140 and 80 Celsius degrees. According to the calculated concentrations, the yield of the powdered gooseberry pulp was determined giving a value of 36,07 percent of soluble starch and 75,87 percent of maltodextrin, which was the best treatment. The physicochemical characteristics were only carried out for the best treatment, giving a humidity of 1,56 – 3,85 percent and pH 3,85 – 3,46, in a span of four weeks, solubility 86 percent, total carbohydrates 54,2 percent and total poly phenols 0.21 gGAE per each 100g of gooseberry pulp. Thanks to these characteristics it is expected that the dust of goosberry obtained by spray drying is an ingredient with better resistance to environmental conditions extending the useful life.