Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Formulación y evaluación de una bebida a base de quinua blanca (Chenopodium quinoa Willd) y maracuyá (Passiflora edulis) con aporte de proteína y fibra dietaría
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Lizano Pérez, Esteban Andrés
;
Vilcacundo Chamorro, Rubén Darío
The growing demand for functional foods has driven the development of healthy alternatives to replace sugary drinks. This research formulated and evaluated a plant-based drink made from white quinoa and passion fruit, incorporating passion fruit peel flour as a source of dietary fiber. A completely randomized design was applied to compare three proportions of quinoa and passion fruit pulp (90 between 10, 80 between 20, and 70 between 30), with the aim of determining the optimal formulation in sensory, physicochemical, and microbiological terms. The sensory results showed significant differences between the treatments, with treatment 2 (80 percent quinoa and 20 percent passion fruit) standing out for its greater acceptance, attributed to the balance of sweetness, acidity, texture, and color. In the physicochemical analysis, this formulation had a safe pH (less than 4.5), good viscosity, and appropriate soluble solids. Nutritionally, the beverage had a high biological value protein content and a dietary fiber content of 3.07 percent, meeting the criteria to be declared a source of protein and fiber. In addition, its low-calorie content reinforces its positioning as a healthy alternative to commercial beverages. Microbiological analysis confirmed the safety of the product, showing minimal mesophilic counts and the absence of coliforms and E. coli, demonstrating the effectiveness of the technological process applied and compliance with Good Manufacturing Practices. Taken together, these results show that the beverage developed is viable, nutritious, and technologically stable, with potential for industrial production.
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.
Uso de suelos supresivos como tratamiento biológico para controlar la infección de Mildiu (Peronospora variabilis Gaum.) en el cultivo de quinua (Chenopodium quinoa Willd.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Tapia Chicaiza Dayana Abigail
;
Sánchez Garnica Manoella Alejandra
Quinoa (Chenopodium quinoa Willd.) cultivation faces a significant threat from downy mildew (Peronospora variabilis Gaum.), a disease capable of reducing yields by up to ninety percent, which represents a serious obstacle to food security in high-altitude regions. To address this issue, the use of suppressive soils as a biological treatment was proposed, offering an ecological and cost-effective alternative to synthetic fungicides. The research was conducted through a comparative analysis between suppressive and conducive soils, evaluating their physicochemical and microbiological characteristics, including metagenomic analysis to identify the present microbial diversity. A bio-input was developed from the suppressive soil and evaluated through in vitro tests to determine its biocontrol capacity against P. variabilis and later validated under greenhouse conditions through inoculation in quinoa plants. The results revealed that the suppressive soil exhibited a slightly more acidic pH, higher organic matter content, and significantly greater beneficial microbial diversity, conditions that favor the establishment of antagonistic microorganisms. The formulated bio-input completely inhibited the pathogen's growth in laboratory conditions, and in greenhouse trials, the treated plants achieved one hundred percent survival, in contrast with the high mortality observed in the control groups. This confirmed that the use of suppressive soils and derived bio-inputs, supported by microbiological analysis with a metagenomic approach, represents an effective, sustainable strategy aligned with the principles of ecological agriculture for the control of downy mildew in quinoa.
Uso de suelos supresivos como tratamiento biológico para controlar la infección de Mildiu (Peronospora variabilis Gaum.) en el cultivo de quinua (Chenopodium quinoa Willd.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
Narvaez Quilligana Leslie Nicole
;
Sánchez Garnica Manoella Alejandra
BIOTECNOLOGÍA AGRÍCOLA, FITOPATOLOGÍA, SUELOS SUPRESIVOS, CONTROL BIOLÓGICO, ACTIVIDAD ANTIMICROBIANA, BIOINSUMOS, MILDIU, QUINUA, PERONOSPORA VARIABILIS Abstract: Quinoa (Chenopodium quinoa Willd.) cultivation faces a significant threat from downy mildew (Peronospora variabilis Gaum.), a disease capable of reducing yields by up to ninety percent, which represents a serious obstacle to food security in high-altitude regions. To address this issue, the use of suppressive soils as a biological treatment was proposed, offering an ecological and cost-effective alternative to synthetic fungicides. The research was conducted through a comparative analysis between suppressive and conducive soils, evaluating their physicochemical and microbiological characteristics, including metagenomic analysis to identify the present microbial diversity. A bio-input was developed from the suppressive soil and evaluated through in vitro tests to determine its biocontrol capacity against P. variabilis and later validated under greenhouse conditions through inoculation in quinoa plants. The results revealed that the suppressive soil exhibited a slightly more acidic pH, higher organic matter content, and significantly greater beneficial microbial diversity, conditions that favor the establishment of antagonistic microorganisms. The formulated bio-input completely inhibited the pathogen's growth in laboratory conditions, and in greenhouse trials, the treated plants achieved one hundred percent survival, in contrast with the high mortality observed in the control groups. This confirmed that the use of suppressive soils and derived bio-inputs, supported by microbiological analysis with a metagenomic approach, represents an effective, sustainable strategy aligned with the principles of ecological agriculture for the control of downy mildew in quinoa.
Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Maluzin Brito, Jenifer Germania
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Paredes Escobar, Mayra Liliana
In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.
Elaboración de una barra energética a base de quinua (Chenopodium quinoa), amaranto (Amaranthus caudatus L), chocho (Lupinus mutabilis sweet) y avena (Avena sativa) endulzado con jarabe de jícama (Smallanthus sonchifolius) para deportistas de alto rendimiento
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Espinoza Vayas, Patricia Pamela
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Paredes Escobar, Mayra Liliana
The health of the Ecuadorian population is compromised by the excessive consumption of fast food and unhealthy snacks, resulting from the adoption of unbalanced diets and poor dietary quality. High-performance athletes, when engaging in these behaviors, do not obtain quality nutrients and good digestibility necessary for their training, therefore, Andean products represent an excellent alternative for the elaboration of energy bars due to their high nutritional value. Chocho, quinoa, amaranth, oats and jicama were the selected raw materials. Three energy bars were formulated by adjusting the macronutrients of each raw material to the requirements of high-performance athletes, by balancing equations using the Gauss-Jordan method. After sensory evaluation, the formulation with the highest acceptability was subjected to texture, proximate composition and amino acid profile analysis. Formulation I, sensory outstanding, showed values of 45.10 newtons for both hardness and fracturability, 5.36 millijoules for elasticity and 0.55 millijoules for adhesiveness indicating good support and structure for the bar. In addition, it met the nutritional requirements for athletes, with percentages of 58.53, 10.18 and 15.89 for carbohydrates, lipids and proteins, respectively. Its caloric content of 389.42 in kilocalories covers approximately 12 percent of the recommended daily calories for athletes. The amino acids identified were 17, with glutamate being the most abundant with 61.42 milligrams of amino acid per gram of protein. Essential amino acids totaled 89.55 grams of amino acid per gram of protein, surpassing other formulations based on andean crops.
Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Paredes Pérez, Adriana Maritza
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Paredes Escobar, Mayra Liliana
Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
Desarrollo de masas congeladas para panificación a partir de trigo (Triticum durum) sustituido parcialmente con una mezcla de harinas de frejol (Phaseolus vulgaris) y quinua (Chenopodium quinoa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Jerez Caiza, Jefferson Guillermo
;
Paredes Escobar, Mayra Liliana
Bread is one of the most consumed foods in Ecuador. However, health problems generated by the use of refined flour create the need for new healthy options. Quinoa (Chenopodium quinoa) is an Andean pseudocereal with diverse functional components, named as a superfood for its high content of essential amino acids, likewise beans (Phaseolus vulgaris) variety canaria is a legume with high amounts of protein, fibre, vitamins and minerals. The development of this research shows an option to solve these problems, generating a bread with a higher content of fibre, minerals, vitamins and protein, previously frozen to extend its shelf life. Three formulations were proposed with a partial substitution of 20 percent of refined wheat flour. Prior to leavening, they were frozen by IQF, stored for one week, thawed, leavened and baked. The doughs were characterised by mixography and the bread obtained by texture. The bread texture of the formulations presented values 15 percent higher in hardness, cohesiveness and chewiness than a common wheat bread. Mixographic analyses indicated a statistically significant difference in C3 (gelatinisation rate), but not in the values of C1 (water absorption rate), C2 (gluten index), C4 (amylase index) and C5 (retrogradation rate), indicating an adequate performance of the formulations in the formation of bread dough. Finally, the protein and ash content increased in the developed formulation, achieving an enrichment of these nutrients.
Formulación y análisis de un producto tipo cupcake a base de harina de quinua tostada (Chenopodium quinoa will Carl Otto) y harina de trigo (Triticum aestivum Carlos Linneo)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Pérez Navarrete, Jessica Alexandra
;
Fuentes Pérez, Esteban Mauricio
The purpose of this research project was to prepare three different formulations of a cupcake-type product based on toasted quinoa flour (Chenopodium quinoa will) and wheat flour (Triticum aestivum), keeping the content of other ingredients constant, and to carry out physicochemical and sensory analyses and determine the nutritional composition in order to determine the most acceptable formulation. Quinoa is a pseudocereal rich in protein and fiber, which includes several important nutrients such as folic acid, magnesium, zinc and iron, this food is gluten-free, ideal for people with celiac disease, it also contains the nine essential amino acids that humans alone cannot produce, it also includes vitamins, minerals and antioxidants, making it an ideal choice for use in pastry and bakery products. An important characteristic of quinoa is its content of anti-nutrients, including saponin, which gives it a bitter taste when used, so the grain was toasted at a controlled temperature and time to counteract the bitter taste and odor that predominate in it. With the results of the sensory evaluation, it was possible to use the INFOSTAT program, which indicated that the ideal formulation and the one most accepted by the evaluators was formulation 1, with 30 percent toasted quinoa flour and 70 percent wheat flour.
Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Casa Oñate, Dania Esthefania
;
Paredes Escobar, Mayra Liliana
The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.

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