Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2025 - 20264

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Fecha de inicio: 2020Tema: search.filters.subject.INGREDIENTES FUNCIONALES

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Carrera Palacios, Katherine Raquel
    ;
    Delgado Ramos, Andrea Verónica
    The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.
  • Miniatura
    Item type:Ítem,
    Uso del tamarindo (Tamarindus indica L.) para el desarrollo de snacks adicionando Lactobacillus salivarius como potencial probiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Salazar Ramos, Michelle Estefanía
    ;
    Sánchez Garnica, Manoella Alejandra
    This study aimed to evaluate the characteristics and functionalities of tamarind when transformed into a snack, as well as the survival of the added probiotic in relation to the properties of the fruit and the thermal processes it underwent. To this end, three formulations with different percentages of ingredients were prepared and evaluated in terms of their sensory, physicochemical, and microbiological characteristics. The snack takes advantage of the properties of both the fruit and probiotic in a functional food that has several properties related to gastrointestinal health and even combat symptoms, such as fever. This is a health-promoting, innovative, stable, and appealing food for consumers. The dehydration method was used to obtain this snack, resulting in well-known fruit leather. Dehydration must be controlled in terms of time and temperature, as these factors directly influence the viability of probiotics, texture, and final moisture content. To select the best formulation, a sensory analysis was performed to characterize attributes such as color, flavor, texture, and acceptance of the products. The preferred formulation was evaluated using physicochemical analysis, following the safety rules set forth by the INEN standards related to fruit products with added value. Finally, microbiological analysis was performed to evaluate the absence of Escherichia coli, Salmonella, molds, and yeasts. The results showed that the final product was within the values that recognize the product and process as having good safety and stability.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una mezcla en polvo a base de piña (Ananas comosus) y aceite de linaza (Linum usitatissimum) microencapsulados para preparar bebidas instantáneas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Punina Yumbulema, Hilda Gabriela
    ;
    Ortiz Escoba Jacqueline, de las Mercedes
    This study arose from the need to develop instant beverages with better nutritional characteristics, considering the limited availability of powdered products made from tropical fruits and vegetable oils. The purpose of this research was to formulate and characterize a powdered mixture based on microencapsulated pineapple pulp and flaxseed oil for the preparation of instant beverages. The methodology involved obtaining the powder mixtures by spray drying using encapsulating agents such as maltodextrin and gum arabic, and developing three formulations, which were evaluated by physicochemical analysis and sensory evaluation. The attributes evaluated were color, odor, texture (mouthfeel), flavor, and acceptability. The best treatment underwent proximal analysis (protein, fat, and dietary fiber), as well as microbiological analysis. The results showed that the beverage made with the powder mixture containing 80 percent pineapple pulp and 20 percent microencapsulated flaxseed oil had the highest sensory acceptability, highlighting an adequate balance between soluble solids, acidity, and pH. Likewise, nutritional analysis of the powder mixture revealed a significant content of dietary fiber and fatty acids. It is concluded that the formulated powder mixture is a useful alternative with favorable sensory properties for consumers. These results demonstrate that it is of good quality and ideal for consumption because it complies with current regulations.
  • Miniatura
    Item type:Ítem,
    Evaluación del potencial antioxidante del extracto microencapsulado obtenido de los frutos de Myrcianthes hallii (o.berg) max vaugh mediante secado por aspersión y su formulación para una bebida natural
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Arriaga Zambrano Bryan Fernando
    ;
    Vargas López José Homero
    Myrcianthes hallii (O.Berg) Max Vaugh, being an endemic plant of the Andes, with an antioxidant capacity represents an effective strategy to protect sensitive bioactive compounds, such as anthocyanins and polyphenols, against environmental factors and technological processes, being fundamental for the development of functional foods with high stability and added value. The extracts obtained from the fruits of Myrcianthes hallii, were microencapsulated by drying by spraying using maltodextrin as an encapsulating agent. A two squared factor design was applied to analyze the effect of solid, liquid ratio (1:20; 1:25) and extraction time (30, 45 minutes) on the retention of bioactive compounds. The extracts were characterized by FTIR spectroscopy, and their antioxidant capacity was determined by DPPH methods. The results showed how optimal conditions maximize the concentration of anthocyanins and polyphenols was a solid/liquid ratio of 1:25, extraction time 30 minutes. Based on these conditions it was obtained that the antioxidant capacity of the extract as microencapsulated in dilution factor 0.025, the percenta ge of DPPH Inhibition for the extract was 79.506 percent, microencapsulated 29.280 percent, in addition to the trolox was 372 plus minus 14.52 (micromole) for the extract and 265.186 plus minus 21.79 (micromole). In addition, showing significant interaction between both factors, highlighting that prolonged times can reduce the stability of antioxidant compounds. Microencapsulation allowed these compounds to be effectively preserved, this supports its application of the development of functional drinks with high antioxidant potential and rich in them, allowing the development of a natural drink, fortified with the bioactive compounds obtained.