Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20263

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Fecha de inicio: 2022Tema: search.filters.subject.GUAYUSA

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Mostrando 1 - 3 de 3
  • 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 creación de una microempresa para la elaboración de una bebida energizante con guayusa (Ilex guayusa) y pepino dulce (Solanum muricatum) en la Provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
    Cañar Guapisaca, Jennifer Alexandra
    ;
    García Pazmiño, María Eugenia
    In Ecuador, guayusa is a plant that has antioxidants and a large amount of amino acids, considering it a source of life. On the other hand, the sweet cucumber is rich in calcium and soluble fiber that helps the body as a moisturizer, since it is composed of antioxidants such as beta-carotene. The objective of this study was to determine the feasibility of creating a microenterprise to produce an energizing drink from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum). The study used quantitative descriptive methodology (QDA) with the help of semi-trained panelists, establishing 4 sensory attributes such as color, smell, taste and acceptability, with the purpose of identifying the best relationship of these attributes, as well as a market study in order to identify whether the product is accepted. The results showed that the best relationship of the attributes was the combination of literal 10; color (5), smell (5), taste (5) and acceptability (5). Regarding the feasibility for the creation of the company, 85 percent of the EAP of Tungurahua (384), gave feasibility, at the same time, it was identified that one of the main strategies for product positioning is differentiation. The study concludes by indicating that the production of the energy drink under the Ilex Guayupe brand from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum) was carried out under strict safety and quality standards established by Ecuadorian Technical Standard INEN 2411.
  • Miniatura
    Item type:Ítem,
    Obtención y microencapsulación de un extracto rico en compuestos fenólicos con capacidad antioxidante de guayusa (Ilex guayusa)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2022-09)
    Peñaloza Suárez, Adriana Gabriela
    ;
    López Hernández, Orestes Darío
    Phenolic compounds are bioactive molecules whose properties, such as their antioxidant capacity, have made them substances of great interest in different industries. In recent years, guayusa (Ilex guayusa) has been studied as an important source of these compounds. Therefore, in this study, the best conditions for extraction, microencapsulation, and antioxidant activity of phenolic compounds from guayusa leaves were determined. A three-square experimental design was applied in which the solvent concentration (ethanol) and the extraction time were evaluated to optimize the obtaining of phenols. The best extraction conditions indicated by the surface analysis were with 42 percent ethanol for a time of 62 minutes. In the microencapsulation process, the following variables were studied: extract concentration and inlet temperature. The optimized microencapsulation conditions obtained were a concentration of 30 percent solids of the extract at an inlet temperature of 150 degrees Celsius. Finally, for the evaluation of the antioxidant capacity, the DPPH method was applied, obtaining as a result a higher percentage of inhibition for the liquid extract than for the microencapsulated one with higher efficiency.