Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo y evaluación de una bebida vegana alternativa al yogur a base de chocho (Lupinus mutabilis), endulzada con jarabe de agave (Agave americana)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Silva Fernández, Damaris Lizbeth
;
Moreno Miranda, Carlos Santiago
The growing demand for vegan dairy alternatives drives the search for plant-based matrices with high nutritional value. This study evaluated the effect of three levels of agave syrup (Agave americana) as a sweetener (10, 20, and 30 per cent) and two concentrations of starter culture (3 and 6 per cent) on the characteristics of a fermented yoghurt alternative beverage based on chocho (Lupinus mutabilis). The methodology included sensory evaluation, physicochemical characterisation, nutritional analysis, microbiological control, and shelf-life estimation using accelerated testing. Results revealed significant differences in sensory perception, leading to the selection of treatment three as having the best overall acceptance. The sweetener not only contributed a low glycaemic index but also balanced the flavour by masking the characteristic bitterness of chocho. The final product presented a competitive nutritional profile, highlighted by a 3.89 per cent protein content and an energy value of 112 kilocalories per 100 grams. Microbiologically, safety was guaranteed, and lactic acid bacteria counts were obtained that exceeded the standards established by the WHO, FAO, and the NTE INEN 2395:2011 regulations. Furthermore, the Arrhenius model estimated a shelf life of 43 days under refrigeration, limited by acidification kinetics. In conclusion, the technological feasibility of chocho for developing yoghurt analogues was demonstrated, offering a 100 per cent vegan, stable, and nutritious alternative that valorises an underutilised Andean crop, providing an innovative proposal with great potential in the food industry.
Desarrollo y caracterización de un cono de helado utilizando torta de chocho (Lupinus mutabilis sweet) como subproducto agroindustrial
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Flores Toalombo, Lizbeth Carolina
;
Moreno Miranda, Carlos Santiago
In the current context of the circular economy, the food industry faces the challenge of mitigating waste by revalorizing agro-industrial by-products. Lupin cake (Lupinus mutabilis Sweet) is a residue with high nutritional value that is typically underutilized. The objective of this study was to incorporate this by-product into the formulation of ice cream cones to enhance their fiber and protein profile. Methodologically, an experimental design was applied with three levels of partial substitution of wheat flour with lupin cake (50:50, 60:40, and 70:30), compared against a control sample. Proximate composition, microbiological quality according to current regulations, and sensory acceptance via tasting panels were analyzed. The results highlighted that the 60:40 formulation (wheat flour: lupin cake) presented the optimal physicochemical balance, reaching a protein content of 29.4 percent, crude fiber of 5.5 percent, and fat of 23.3 percent. Microbiologically, the product guaranteed total safety, reporting an absence of Salmonella spp., less than 10 CFU per gram for molds and yeasts, and 9.8x 10 elevated to 1 CFU per gram for aerobic mesophiles. Sensorially, this proportion achieved the highest acceptability in flavor and texture. It is concluded that a 40 percent substitution with lupin cake allows for a functional and safe bakery product, promoting the sustainable use of Andean resources.
Elaboración de una biopelícula comestible a base de residuo de almidón de papa, glicerol y torta de chocho (Lupinus mutabilis Sweet). Articulado al proyecto de investigación aprobado mediante resolución No. UTA-CONIN-2025-0064-R
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026)
Alvarez Panta, Kimberly Adriana
;
Paredes Escobar, Mayra Liliana
This research developed and characterized an edible film made from local agro-industrial waste: potato starch, glycerol, and lupine cake (Lupinus mutabilis Sweet), with the aim of providing a sustainable alternative to conventional plastic packaging. The formulation combined potato starch, selected for its gelling capacity, with glycerol as a plasticizer, improving elasticity, workability, and cohesion of the matrix. Lupine cake, a protein-rich byproduct, contributed proteins, fiber, and bioactive compounds, reinforcing the structure and adding functional and antioxidant properties to the film. The methodology included the preparation of two formulations with different component ratios, followed by physical- functional, mechanical, and microbiological tests. The analyses showed a uniform thickness of 0.12 mm, moderate solubility of 38.70 percent, and high water absorption of 383.81 percent, reflecting the hydrophilic nature of the system. Mechanical tests indicated a tensile strength of 0.77 MPa and an elongation of 14.94 percent, typical characteristics of plasticized films. Furthermore, the bioplastic demonstrated microbiological stability and favorable sensory acceptance, particularly in terms of appearance and texture. This research demonstrates the feasibility of using local agro-industrial byproducts to create sustainable, functional, and biodegradable films, offering an innovative solution that contributes to the circular economy and the reduction of single-use plastics. Additionally, it highlights the potential for revalorizing agro-industrial waste in the development of materials with a lower environmental impact.
Caracterización de una biopelícula degradable a partir de cáscara de chocho (Lupinus mutabilis) reforzada con almidón de yuca (Manihot esculenta) para su uso en alimentos. Articulado al Proyecto de Investigación, aprobado mediante Resolución No. UTACONIN-2025-0065-R
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Peñafiel Cedeño Milena Lisbeth
;
Paredes Escobar Mayra Liliana
The use of petroleum-derived plastics in food packaging generates increasing environmental concerns due to their low biodegradability and persistence in ecosystems. As a sustainable alternative, bioplastics have gained growing interest in the food and environmental sectors. Chocho husk, an abundant agro-industrial byproduct in the Andean regions, stands out for its significant content of polysaccharides and structural compounds. On the other hand, cassava starch provides important film-forming properties, such as flexibility, transparency, and ease of processing for biodegradable films. The applied methodology consisted of preparing seven treatments with variable formulations combining chocho husk flour, cassava starch, and glycerol as a plasticizer. The raw materials were previously analysed to determine their physicochemical properties and enable proper formulation design. The resulting bioplastics were characterized through physicochemical and mechanical analyses, as well as biodegradability tests, including tensile strength, water vapor permeability, simulated migration, and soil degradation. The films were obtained using the casting technique, followed by controlled thermal drying at sixty degrees Celsius for fourteen hours. The results indicated that, although treatment seven showed good overall performance, treatment three stood out especially for its lighter color and a favourable balance between flexibility, mechanical resistance, and biodegradability over 28 days. These characteristics position treatment three as a preferred option for applications in food packaging where appearance is crucial.
Efecto de los parámetros operativos sobre el rendimiento y composición del aceite de chocho (Lupinus mutabilis sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Crespo Jiménez Andrea Belén
;
Paredes Escobar Mayra Liliana
Lupin is an Andean legume with great nutritional potential. The lack of alternatives to its traditional use represents a challenge for large-scale lupin oil production due to the absence of standardized parameters in the extraction process. The study aimed to analyze the operating parameters that influence the yield and composition of lupin (Lupinus mutabilis sweet) oil. A methodology was used that included mechanical extraction at two different ratios using the Flora Power equipment to evaluate yield under different humidity conditions, gas chromatography for the analysis of fatty acid composition, and the oxidative rancidity test in Oxitest to establish the oil's shelf life. The results revealed that Treatment 2 was the most efficient, achieving the highest oil yield under conditions of lower seed moisture and greater equipment efficiency in the extraction process. The lipid profile of the oil showed a high content of unsaturated fatty acids, particularly oleic acid. The shelf life ranges from 10 to 13 days without any refining process. Research highlights the cardiovascular health benefits conferred by the high concentration of monounsaturated fatty acids, thus contributing to a product with promising nutritional and functional characteristics for the market.
Elaboración de nuggets veganos a partir de proteína texturizada de chocho (Lupinus Mutabilus Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Rumipamba Curicama Diana Belén
;
Paredes Escobar Mayra Liliana
The main problem of global deforestation and biodiversity loss is primarily due to meat production. Ruminants emit methane as part of their digestive process, which directly affects the formation of gases such as carbon dioxide. Therefore, the high demand for meat products poses a potential risk to environmental sustainability. For this reason, the food industry needs to find sustainable and healthy alternatives without compromising the nutritional quality of the products. In this study, textured lupin cake was used as a substitute for animal meat in vegan nuggets. It was extracted by mechanical extrusion using a vegetable oil extractor. Three treatments were performed, varying the addition of textured lupin protein. The first treatment used 83 percent lupin protein, the second treatment used 43 percent lupin protein, and the third treatment used zero percent lupin protein. The nuggets obtained were analyzed using sensory and proximate analysis. The most popular treatment was the one containing the highest amount of textured lupin protein, achieving an acceptability score of four in the Tukey test. Proximate analysis yielded 62.03 percent protein, 15.85 percent fiber, and 4.61 percent fat. These results allow lupin to be considered an excellent protein substitute due to its complete nutritional profile.
Evaluación de la actividad antibacteriana y antifúngica de los alcaloides obtenidos del agua del desamargado del chocho (Lupinus mutabilis sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
López Cevallos Lizbeth Vanessa
;
Cadena Carrera Santiago Esmiro
This project addresses the valorization of wastewater generated from the debittering process of Lupinus mutabilis (chocho), a commonly discarded byproduct that contains bioactive compounds with antimicrobial potential. Given the growing environmental concern regarding agro-industrial waste management and the search for sustainable alternatives to microbial control, this research aims to utilize the alkaloids present in this effluent as antimicrobial agents, contributing to both biotechnological development and environmental impact reduction. The methodology involved collecting three samples of dried L. mutabilis seeds (5 lb each), which underwent hydration, boiling, and washing for five days. The resulting extracts were subjected to physicochemical characterization, and the alkaloid concentration was estimated by UV-Vis spectrophotometry using a calibration curve (R square = 0.9919). The absorbance values of the cooking-phase extracts were 0.338, 0.455, and 0.401, respectively. Subsequently, the antimicrobial activity of each extract was evaluated against Escherichia coli (bacterium) and Saccharomyces cerevisiae (yeast), showing growth inhibition at a concentration of 500 micrograms per mL. Preliminary results suggest that the alkaloids in debittering wastewater exhibit moderate antimicrobial activity, highlighting their potential for the development of natural products with pharmaceutical or agricultural applications. This study lays the groundwork for future research focused on the purification of active compounds and their large-scale application, proposing a sustainable strategy for agro-industrial waste management.
Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Poveda Concha, Débora Michelle
;
Paredes Escobar, Mayra Liliana
included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.
Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Salazar Yanalá, Carlos Andrés
;
Fuentes Pérez, Esteban Mauricio
Nowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
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
;
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.

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