Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2020 - 20266

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Fecha de inicio: 2020Tema: search.filters.subject.CEBADA

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Mostrando 1 - 6 de 6
  • Miniatura
    Item type:Ítem,
    Evaluación de una cerveza tipo American Pale Ale con sustitución parcial de malta por amaranto negro (Amaranthus hybridus L.) aromatizada con hierbabuena (Mentha spicata) y guayusa (Ilex guayusa) como alternativa al lúpulo (Humulus lupulus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Morocho Carrera, Juan Sebastián
    ;
    Delgado Ramos, Andrea Verónica
    Despite the growing demand for beer in Ecuador, the domestic industry remains constrained by its dependence on imported inputs, such as malt and hops. Consequently, this research aimed to valorize local raw materials by utilizing Andean pseudocereals and native flavorings in the production of an American Pale Ale. Four treatments involving the partial substitution of barley malt were developed: T1 with 25 percent black amaranth malt flavored with spearmint, T2 with 25 percent black amaranth malt flavored with guayusa, T3 with 30 percent black amaranth malt flavored with spearmint, and T4 with 30 percent black amaranth malt flavored with guayusa. The methodology included monitoring pH, acidity, and soluble solids (°Brix) over 7 days, alongside hedonic, descriptive, and discriminative sensory evaluations. Results indicated significant differences among treatments; guayusa-flavored formulations were distinguished by superior consumer acceptance and a complex aromatic profile. Physicochemical analysis of the optimal treatments revealed that T2 contained 2.9 percent alcohol by volume, 0.25 percent acidity, and a pH of 4.46, while T4 reached 3.1 percent alcohol by volume, 0.35 percent acidity, and a pH of 4.32. In conclusion, incorporating black amaranth and local flavorings preserves the style's integrity, yielding a light, balanced beverage with a distinct regional identity.
  • Miniatura
    Item type:Ítem,
    Estudio de factibilidad para la elaboración de una cerveza a base de malta de cebada y papa (Solanum tuberosum) como adjunto en el cantón Ambato perteneciente a la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
    Chango Pandashina, Nina Abigail
    ;
    Cadena Carrera, Santiago Esmiro
    The overproduction of potatoes represents a limitation for fair trade of this tuber within the Ecuadorian market, causing vulnerability to the sectors dedicated to potato cultivation and commercialization. Therefore, the present dissertation analyzed the financial feasibility of implementing a microenterprise dedicated to the production of beer made from barley malt and potatoes in the city of Ambato. The feasibility study consisted of several stages, including the respective market, technical, organizational, administrative, and financial studies. The market study allowed for an objective determination of the potential demand for the product within a competitive market. Subsequently, the technical study provided an overview of the project's size and engineering, primarily defining the process to be carried out, considering Ecuadorian regulations governing this type of product. Additionally, a plant distribution proposal was developed to enable an efficient production process. Similarly, the administrative study determined several important aspects for the company, such as the name of the microenterprise, product, labels, required workforce, and others. Finally, upon analyzing the financial study, it was determined that the creation of the URCUPI microenterprise is economically viable, as the results showed a Net Present Value (NPV) of 158169,81 USD, a 28 percentage Internal Rate of Return (IRR) and a Payback Period (PRI) of 1 year, with an initial investment of $130580 USD.
  • Miniatura
    Item type:Ítem,
    Diseño de un proceso de elaboración de una cerveza artesanal empleando cebada (Hordeum vulgare) y almidón de yuca (Manihot esculenta Crantz) con aroma a chocolate en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Ruiz Morquecho, Katherine Alejandra
    ;
    Sosa Cárdenas, Julio César
    The present work has the purpose of providing a Design of a process of making a craft beer using barley (Hordeum vulgare) and cassava starch (Manihot esculenta Crantz) with chocolate aroma in the city of Ambato. The development of brewing was carried out based on the current regulations NTE INEN 2322:2002, which indicates necessary parameters that the finished product must present, where different treatments were elaborated in relation to barley/cassava and percentage of cocoa, being the most accepted by the tasters the treatment with 85 percent barley (Hordeum vulgare), 15 percent cassava starch (Manihot esculenta Crantz) and 5 percent cocoa; through surveys to different tasters, the flavor was evaluated, astringency was perceived by the volatile components and the presence of cocoa aroma was noted with 5 percent when added to the cooking of the second fermentation, because when adding at the beginning the flavor of the cocoa disappeared in the vaporization, in the same way with 1 percent the cocoa characteristic of craft beer was not perceived. Finally, the craft beer most accepted by the panelists was the combination C1Y1O2 corresponding to 85 percent barley, 15 percent cassava starch and 5 percent cocoa, due to the intensity of the aroma, obtaining a golden color tone and turbidity. Acceptable to the consumer with a characteristic flavor of beer.
  • Miniatura
    Item type:Ítem,
    Diseño de un proceso de elaboración de cerveza artesanal tipo Lambic sabor a capulí (Prunus serotina var. capuli (Cav.) McVaugh)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Tucumbi Millingalli, Carlos Iván
    ;
    Sosa Cárdenas, Julio César
    Craft beer is an alcoholic beverage brewed in small quantities that is characterized by the innovation of flavors. The objective of this work is to design and optimize the process for the elaboration of capuli-flavored lambic craft beer. The methodology used was an AxB experimental design (2x3), the physical and chemical analysis of the capuli and water was carried out, and a flow chart was used to identify the stages to be carried out in the brewing process. As results, the capuli presented adequate parameters to add to the beer with 23.4 degrees Brix and 4.92 pH; the statistical analysis allowed determining that factors A and B do not interact on the density and percentage of alcohol; however, the most optimal treatment was a1b3 with a degree of alcohol of 6.04 and a density of 1012 kg per cubic meter. Similarly, in the sensory analysis, the tasters described the treatment as having good intensity in aroma and flavor, and the persistence of the foam was stable, despite the turbidity it presented. During processing, the parameters to be controlled in the different stages are temperatures and times, mainly during maceration (65-70 degrees Celsius for one hour) and fermentation (10 days, 18-20 degrees Celsius). In conclusion, the optimal parameters established on a small scale in the treatments made it possible to standardize the process of making capuli-flavored lambic beer and to reproduce it in a pilot plant, where times, temperatures and quantities of raw materials were controlled.
  • Miniatura
    Item type:Ítem,
    Análisis exploratorio del efecto COVID19 a nivel socio-económico en conglomerados de productores de cebada (Hordeun Vulgare L.) en la provincia Cotopaxi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Iza Rivera, Cristian Alexander
    ;
    Peñafiel Ayala, Rodny David
    The present work focuses on the effect caused by COVID19 at the socio-economic level in the barley production chain in the province of Cotopaxi. Comparisons of production, demographics and perception of the impact of COVID19 in terms of performance were analyzed. The actors of the productive chain analyzed were grouped through a conglomerate analysis, in addition, primary and support activities were mapped. The parishes that were under study were Belisario Quevedo, Guaytacama, Mulaló, Poaló, San Juan de Pastocalle and Tanicuchí. With this information, the study aims to transmit key information for decision-making, which is carried out by public-private stakeholders. that are involved in this productive sector.
  • Miniatura
    Item type:Ítem,
    Determinación de la calidad maltera aplicada en el grano de cebada Hordeum vulgare variedad Calicuchima y Santa Catalina Línea 003, su análisis de las características fisicoquímicas y organolépticas de cerveza artesanal (Rubia) producida a partir de su procesamiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08)
    Carrasco Velástegui, Pablo Francisco
    ;
    Terán Mera, David Andrés
    Barley has been used for the production of food and beverages since ancient times, and its production of fermentable beverages such as beer and for the production of flour, has caused its production to increase exponentially. To this end, this research was carried out, in order to encourage farmers, craft breweries and industrial breweries to use barley variety Calicuchima and Santa Catalina Line 003 grown in INIAP Santa Catalina Station, to later obtain it in Ecuadorian moors and use it in the elaboration of beer thus avoiding imports with the extra costs that this entails. The analyzes that were developed in the research were mainly physicochemical such as: Grain filling index, Moisture, Thousand Grain Weight, Absorption in water, Conversion of Starch into sugar, Analysis of pH and Brix and Colorimetry. Once these analyzes were completed, it was necessary to brew with the two samples of barley, being the Blonde type brewed beer, this was compared to an industrial craft beer and an industrial beer, obtaining an overall rating of 2.5 out of 4 in the two brewed beers With the varieties of barley studied, a value that allows us to define the main objective of the research, which, together with the results of the physicochemical analyzes, is to determine the malting quality of the two varieties of barley (Calicuchima and Santa Catalina Line 003).