Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20242

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.PROCESAMIENTO DE FRUTAS

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  • Miniatura
    Item type:Ítem,
    Estudio de secado por aspersión para la obtención de pulpa de manzana (Malus domestica (suckow) borkh) en polvo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Veloz Pérez, Carlos Arturo
    ;
    López Hernández, Orestes Darío
    In this study, we sought to transform the raw material through a thorough analysis of the spray drying process to obtain apple (Malus domestica (Suckow) Borkh) pulp in powder form. The objective of this study was to explore and thoroughly understand the spray drying process applied to the production of apple pulp powder to prolong its shelf life and prevent rapid deterioration, especially in terms of browning. For this purpose, the appropriate concentration of maltodextrin as a coadjuvant was determined through the determination of total solids and carbohydrates. In addition, the inlet and outlet temperatures were determined using DSC equipment. The product obtained was characterized by sensory, proximal and microbiological analysis. All analyses were performed in triplicate. Microbiological tests were carried out in accordance with current regulations. An analysis of variance (ANOVA) and Tukey tests were performed with the support of Statgraphics software. The best ratio was 1:4, achieving a yield of 62.50 plus minus 0.79 percent in the laboratory and 92.5 plus minus 0.79 percent at the industrial level. In addition, the organoleptic and physicochemical properties of the apple pulp powder were evaluated, finding that it complies with Ecuadorian Technical Standard NTE INEN 247 in terms of pH, moisture and microbial count. Sensory tests indicated high acceptance of the pulp in both its liquid and powder forms.
  • 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.