Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 201912020 - 20256

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

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Mostrando 1 - 7 de 7
  • Miniatura
    Item type:Ítem,
    Evaluación del efecto de diferentes niveles de sustitución de harina de trigo por quinua (Chenopodium Quinoa) y amaranto (Amaranthus Caudatus) en las propiedades sensoriales, tecnofuncionales y nutricionales de muffins
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Cáceres Sanchez Shirley Estefanía
    ;
    Paredes Escobar Mayra Liliana
    This study focuses on the development of a product based on the partial substitution of conventional flours with unconventional flours such as quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus), considering the need to maintain sensory and techno-functional characteristics. Three formulations were developed with the flours and proportions, which were evaluated through physical-chemical analysis, texture, microbiological tests, and glycemic index. A Friedman experimental design was used with a panel of untrained tasters to determine preferences. The results showed that the incorporation and use of quinoa and amaranth improved the nutritional profile of the developed product, in addition to increasing its protein, fiber, and antioxidant content. In contrast, factors such as smell, aroma, and texture significantly influence consumer perception. For this reason, the use of Andean pseudocereals as a partial alternative to wheat in bakery products is viable, significantly promoting options that may be more nutritious and functionally superior to flour. The implementation of pseudocereals opens the possibility of new products for people with diabetes, including food alternatives that comply with the requirements of INEN 3084 for the mixture of dry food products used in baking. Compliance with the microbiological parameters of current regulations demonstrates that the incorporation of pseudocereals does not compromise the safety of the final product, provided that the methodology and preservation of the developed product are respected.
  • Miniatura
    Item type:Ítem,
    ¬¬Enriquecimiento de una galleta de trigo mediante la sustitución parcial con chía (Salvia hispanica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Espín Noboa, Alexis Sebastián
    ;
    Paredes Escobar, Mayra Liliana
    Cookies are among the most popular and consumed products in Ecuador. However, the fast pace of life of consumers creates a need for foods that are easy to access, quick to consume, and benefit their health. Chia (Salvia hispanica L.) is a pseudocereal with diverse functional properties, named as a superfood for its high amount of protein, antioxidants, fiber and fatty acids, beneficial to humans. This study aims to solve this social problem by generating a cookie with a higher amount of protein, fiber, and vitamins. Three formulations were proposed with a partial substitution of 10 percent of wheat flour. The ingredients were mixed to form dough that was laminated and baked. The best formulation was determined through sensory analysis, and proximate and oxidative rancidity analyses were developed. Hardness and fracturability were measured between the treatments. Sensory analysis determined formulation 544 to be the best, highlighting significant differences in color and flavor attributes among the three types of cookies. Proximal analysis showed an increase in protein and fiber contents in the best formulation, indicating nutrient enrichment. Rheological analysis showed an increase in the hardness of treatment 197 compared to the other treatments. Finally, oxidative rancidity analysis determined a shelf life of 304 days in the best formulation with a microbiological analysis that guarantees the safety of the product during storage.
  • Miniatura
    Item type:Ítem,
    Elaboración de un proyecto de factibilidad para la instalación de una microempresa artesanal de trufas de chocolate veganas enriquecidas con amaranto, quinua y semillas de sambo en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
    Carrillo Alquinga, Patricia Belen
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Vegan chocolate truffles enriched with quinoa, amaranth and sambo seeds is a nutritious, gluten-free and innovative product that delights the consumer's palate. Therefore, the present project was developed in order to know the feasibility of installing a microenterprise producing this type of truffles in the city of Ambato, for which the market, corporate, technical and financial analysis was carried out. In the market study, the general and specific environment of the chocolate derivatives sector was analyzed, as well as the purchase intention, current consumption trends and preference of the target public. In the corporate study, the organizational structure was established for the proper functioning of the artisan microenterprise Chocolatería Carrillo and its mission, vision, values and policies were also determined. On the other hand, in the technical study, the place where the plant will be installed, which is in La Merced parish, was selected due to the benefits it brings to the microenterprise, in addition, the daily production capacity was established, which ensures the profitability of the business, the engineering project, label and plant design. Finally, through the financial study, the profitability and economic viability of the microenterprise was defined in a period of 5 years through the use of financial indicators such as the internal rate of return (IRR), equilibrium point (PE), recovery period of investment (PRI), net present value (VAN) and return on investment (ROI).
  • Miniatura
    Item type:Ítem,
    Desarrollo de una barra energética a partir de cultivos andinos: quinoa (Chenopodium quinoa), avena (Avena Sativa) y amaranto (Amaranthus Caudatus L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
    Aponte Martínez, Edwin Marcelo
    ;
    Franco Crespo, Christian David
    This project focuses on Andean crops and their influence on the formulation of an energy bar, considering within this group cereals such as Oats (Avena sativa) and the pseudocereals Quinoa (Chenopodium quinoa) and Amaranth (Amaranthus Caudatus L.). The Solver add-in for the Excel spreadsheet was used. Through an adjustment of values within the objective and restriction cells, they manage to give the desired value, finding an optimal value while minimizing costs. Once the formulation was defined, the product was elaborated. The physicochemical analyzes performed were presented in percentage: 5.02 moisture, 1.85 ash, 28.3 fat, 15.9 protein, 13.8 fiber, 35.13 carbohydrate and 458.82 kilocalories of energy. The same ones that met the established standards and norms, except for fat, which had a high value attributed mainly to butter and the presence of nuts within the formulation. The elaborated product presented a very low value of mesophilic aerobes, it is acceptable within the microbiological part, representing a good food safety. The texture analysis was performed in terms of hardness obtaining a value of 1757 grams. The sensory analysis was carried out to obtain a sensory profile and to know which of the parameters the consumer prefers. Through the calculation of the economic feasibility, a net value of 0.75 cents per 75 grams of bar was obtained, through the financial indicators, a viability was obtained since there are positive values.
  • Miniatura
    Item type:Ítem,
    Valor nutricional y biológico del amaranto variedad Amaranthus Caudatus L. (kiwicha)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Cano Naranjo, Emily Estefanía
    ;
    Vilcacundo Chamorro, Rubén Darío
    Kiwicha, scientifically known as Amaranthus caudatus L. is a variety of amaranth whose leaves, stems and shoots can be used for different purposes. It is considered one of the most complete ancient Andean pseudocereals with functional food characteristics. Its nutritional richness in macro and micronutrient content such as protein with a percentage of a 13,4 much higher compared to other pseudocereals such as quinoa and cereals such as rice and corn; it contains all the essential amino acids, each one of vital importance for the correct functioning of the organism. Carbohydrates stand out as major nutrients with a percentage value of 65.25; within this group are the reducing and non-reducing sugars, soluble and insoluble fiber whose main action is to take care of digestion. Regarding lipids, omegas 3 and 9 stand out for their role in the prevention of cardiovascular diseases. In relation to micronutrients, it contains minerals such as Iron (Fe), Magnesium (Mg), Phosphorus (P) and Manganese (Mn), whose content satisfies the intake recommendations; and water and fat-soluble vitamins, which take care of the skin, heart, and other organs. Its biological properties include antioxidant, antimicrobial, anticarcinogenic, anticholesterolemic, among other activities, which provide valuable health benefits to consumers by preventing and reducing the development of chronic non-transmissible diseases. Despite of being a complete food matrix, it is little known and consumed, that is why this bibliographic review provides qualitative and quantitative data of its components to disseminate them and promote their intake.
  • Miniatura
    Item type:Ítem,
    Desarrollo de harinas precocidas a partir de pseudocereales andinos de alta digestibilidad proteica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01)
    Núñez Villacís, Gabriela Elizabeth
    ;
    Paredes Escobar, Mayra Liliana
    Precooked flours from Andean pseudocereals are of great importance due to their high protein digestibility. The present research work developed precooked flours from Andean pseudocereals with high protein digestibility, using in this case quinoa and amaranth. A commercial characterization of these pseudo-cereals was carried out through a thorough bibliographic review. The quinoa and amaranth were subjected to a gelatinization operation, using the precooking methods: plate drying and boiling, then the moisture content was decreased by drying in an oven with forced air against the current. The pregelatinized flours were functionally characterized. The results, regarding the swelling power of the precooked flours, showed a complete gelatinization and a high-water absorption capacity of the flours. The absorption capacity of for precooked flours visibly values of 119.1 and 127.2 percent for precooked quinoa flour by the kettle method and by plate dryer, respectively. The rheological results achieved a typical farinographic behavior of precooked flours, in addition to the tests carried out in the Mixolab confirmed that the gelatinization obtained was 100 percent in all the treatments carried out, the sample of precooked quinoa flour elaborated by the iron drying method obtained a starch retrograde index of 0.24 Nm, being the highest value with respect to the rest of the samples analyzed.
  • Miniatura
    Item type:Ítem,
    Formulación y caracterización de un pan libre de gluten elaborado a partir de cultivos nativos del Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09)
    Manobanda Cunalata, Nancy Abigail
    ;
    Horvitz Szoiechet, Sandra
    Wheat is the most frequently used cereal for bakery products. However, around 1 percent of the world's population is genetically susceptible to celiac disease, due to intolerance or sensitivity to gluten. therefore, rice, potato, chickpea and amaranth flours were used to develop a formulation to replace wheat flour in the bread making process. The selected ingredients present high nutritional value and are naturally gluten-free. A proximal and physicochemical characterization of the raw materials was carried out to identify the appropriate combination of ingredients which allowed the formation of a bread-like dough, withont using wheat flour. The best formulation was selected based on a sensory evaluation together with the texture profile of the dough and the bread. The results indicated that the best formulation was made with rice flour, white lupin, amaranth, corn starch and potato starch in combination with guar gum. The hardness of the dough was 2,99 more less 0,34 N, the bread crust hardness was 4,63 more less 0,28 N and the chewiness 0,09 more less 0,01 J. In addition, the gluten-free bread showed a high nutritional and energetic value with a shelf life of up to 10 days.