Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo de muffins precocidos en base a harina de trigo (Triticum aestivum) y harina de camote morado (Ipomoea batatas (L.) Lam.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Aguirre Bustos, David Oswaldo
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Paredes Escobar, Mayra Liliana
This applied research study developed precooked muffins by partially substituting wheat flour with purple sweet potato flour, aiming to obtain a functional product with an improved nutritional profile and adequate sensory acceptance. An experimental design was used with five formulations, substituting from zero percent to 100 percent of the wheat flour, while keeping the other ingredients constant to ensure a valid comparison. The samples were evaluated through proximate analysis (moisture, ash, protein, and fat content), microbiological tests (coliforms, E. coli, and Salmonella spp.), and a sensory test with 30 semi-trained panelists using a hedonic scale. The results demonstrated the technical feasibility of incorporating purple sweet potatoes into the diet. Physicochemical analyses revealed adequate nutritional profiles, with protein values higher than seven percent and fat content within normative limits. The sensory evaluation showed high overall acceptability, highlighting that formulations with up to 50 percent substitution maintained flavor and aroma attributes comparable to the traditional control. The microbiological parameters complied with the INEN 2085:2013 standard, ensuring product safety. This study identified an optimal substitution ratio that balances the nutritional enrichment provided by the bioactive compounds of purple sweet potato with the technological and sensory properties required for a quality muffin, offering an innovative, value-added alternative for the local bakery industry.
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.
Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Miguez Baño, Juan Gabriel
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Salazar Garcés, Diego Manolo
In the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.
Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
López Narváez, Sharon Lorena
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Salazar Garcés, Diego Manolo
Changes in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.
Desarrollo de muffin libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Galora Loarte, Marjorie Vanessa
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Salazar Garcés, Diego Manolo
The consumption of foods with better nutritional value has experienced great interest from consumers looking for foods rich in fiber, reduced in sugar, fat and salt. The present research work was developed with the purpose of providing an alternative for the use of Andean crops due to disuse and lack of knowledge, which are close to disappear. In this study, a gluten-free muffin was developed using purple sweet potato (Ipomoea batatas (L.) Lam.) and white carrot (Arracacia xanthorrhiza Bancroft) flour. Three formulations were designed based on purple sweet potato flour, white carrot and wheat (control); the ingredients used were eggs, oil, baking powder, sugar, salt and yogurt. Physicochemical parameters, proximal composition, texture and sensory analysis were analyzed during 21 days of storage. The results allowed establishing the best formulation with 65 percent in the liquid phase and 35 percent of flour from Andean crops. The results of the proximal composition showed that the sample with white carrot flour has more protein and fiber, while the purple sweet potato sample has more fat and total carbohydrates. In the texture analysis, the purple sweetpotato sample showed greater hardness, cohesiveness, elasticity and chewiness, while the white carrot sample showed greater adhesiveness. Finally, the sensory analysis established that the muffin based on purple sweetpotato flour was the most acceptable.
Desarrollo de Muffins libres de gluten en base a harina de Oca Amarilla (Oxalis tuberosa Molina) y Zanahoria Blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Cruz Chimbo, Jessica Johanna
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Salazar Garcés, Diego Manolo
Today, consumers are looking for foods with better nutritional value and reduced fat, sugar, and salt contents. In this sense, the bakery and confectionery industries have focused their efforts on the development of new, healthier food alternatives that can replace traditionally produced products. In this group, Andean crops such as yellow goose (Oxalis tuberosa) and white carrot (Arracacia xanthorrhiza) stand out for their nutritional properties, such as a high content of fiber, vitamins, and minerals, in addition to be a gluten-free source. In this study, muffins were developed from yellow goose and white carrot flour. Two types of muffins were prepared: the first was made with yellow goose flour and the other with white carrot flour together with a wheat flour control; egg, yogurt, oil, sugar, and baking powder were also used as the liquid phase. Physicochemical and nutritional properties, texture, and sensory properties were also evaluated. Proximal analysis showed significant differences between the samples: the muffins were rich in fiber and total carbohydrates, whereas aw, moisture, and ash were high. It should be noted that the protein content of the muffins was low, possibly because of the nature of the crops. The texture of the muffins was evaluated in terms of hardness, cohesiveness, adhesiveness, mastication, and elasticity, presenting variation due to the presence or absence of gluten. Similarly, the size of the cells showed a direct relationship with these parameters. As for sensory analysis, the tasters expressed a high acceptability of the muffins in appearance, color, flavor, and smell.
Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Alvarado Salinas, Judith Estefanía
;
Salazar Garcés, Diego Manolo
The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.

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