Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Efecto de la incorporación de pulpas vegetales, zapallo (Cucurbita moschata), remolacha (Beta vulgaris) y camote (Ipomoea batatas) sobre las propiedades tecnofuncionales y el perfil probiótico de un kéfir de leche
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Alcaciega Moposita, Evelin Elizabeth
;
Moreno Miranda, Carlos Santiago
Milk kefir is a fermented beverage with recognized probiotic properties. Its functionality can be enhanced by incorporating plant-based ingredients rich in fiber, antioxidants, and bioactive compounds. The use of pumpkin (Cucurbita moschata), beet (Beta vulgaris), and sweet potato (Ipomoea batatas) pulps is a promising strategy for developing fermented dairy products with added nutritional and functional value. Treatments were formulated with 5, 10, and 15 percent of each plant pulp, along with a control without added pulp. Soluble solids, pH, titratable acidity, and viscosity were monitored during fermentation. Once fermentation was complete, syneresis, water-holding capacity, and sensory acceptability were determined by assessing aroma, color, flavor, texture, and overall acceptability. The pulps modified the fermentation kinetics, decreasing soluble solids and pH, and increasing acidity, thus demonstrating the metabolic activity of the kefir microorganisms. The treatment with 5 percent pumpkin stood out for its greater physical stability, lower syneresis, and superior water retention capacity. Sensory-wise, the kefir with 15 percent pumpkin achieved the highest overall acceptance. The selected formulation presented 3.06 percent protein, 2.59 percent fat, and 3.05 percent dietary fiber, high viability of lactic acid bacteria during storage, and compliance with microbiological criteria, making it a viable option from a sensory, nutritional, and microbiological perspective.
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.
Caracterización de bebidas fermentadas tipo kombucha elaboradas con mashua (Tropaeolum tuberosum) variedad amarilla y variedad morada
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Manobanda Jerez, Melanie Dayana
;
Delgado Ramos, Andrea Verónica
The growing consumption of ultra-processed beverages has driven the search for fermented alternatives; however, there is little information on the use of Andean tubers such as mashua (Tropaeolum tuberosum) in kombucha and on reducing dependence on SCOBY. The objective was to characterize kombuchas made with yellow and purple mashua and determine whether prior adaptation of the inoculum allows for stable fermentation. Inocula adapted for each variety were developed, and four formulations were prepared with two inoculum percentages (20 percent and 30 percent). pH, Brix degrees, and titratable acidity were monitored for seven days. Subsequently, a sensory analysis was performed with semi-trained panelists to select the most acceptable beverages and decide which ones would undergo final analysis. The treatments with 30 percent inoculum (T2 and T4) obtained the best ratings. The selected samples were analyzed using final physicochemical methods (pH, Brix degrees, titratable acidity, total sugars, and polyphenols) and microbiological tests according to regulations for Escherichia coli, Staphylococcus aureus, Salmonella, mesophilic aerobes, molds, and yeasts. The results confirmed that both formulations met safety and quality criteria, showing stable fermentation and products suitable for consumption. Overall, the findings indicate that mashua is a viable substrate for kombucha and that adapted inoculants allow for consistent fermentation; however, it is recommended that formulations be optimized to improve the sensory profile. This study provides relevant evidence on the technological potential of mashua in fermented beverages.
Uso de la remolacha (Beta vulgaris) y calabaza (Cucurbita moschata) en la obtención de kéfir de agua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Camino Villalba, Joseph Ezequiel
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Sánchez Garnica, Manoella Alejandra
Society currently seeks products that offer a balance between quality and functionality, and fermented products are the main products that meet this demand. The aim of this study was to determine the feasibility of using beetroot (Beta vulgaris) and pumpkin (Cucurbita moschata) as substrates and their fermentation potential in the absence of sucrose and at a temperature of 35 Celcius degrees. Five treatments were formulated based on different substrate proportions, which were evaluated every 24 h for three days using physicochemical (acidity, Brix degrees, and pH), microbiological (BAL and yeast), and sensory analyses. The results revealed a significant contrast between probiotic quality and organoleptic acceptance: Treatment 2 (100 percent pumpkin) was microbiologically superior, reaching the highest concentration of lactic acid bacteria and yeasts after 3 d of fermentation, which was attributed to its carbohydrate composition, ideal for microbial growth. However, Treatment 1 (100 percent beet) was the most sensorially accepted by the panel of judges, standing out for its more pleasant taste, acidity, and intense color provided by betalains, surpassing the pumpkin formulations. The study demonstrated that it is technically feasible to obtain water kefir from both vegetables, but a design for experiments is recommended that balances the high organoleptic acceptability of beets with the probiotic count of pumpkin.
Efecto de la inclusión del amaranto (Amaranthus spp) en las propiedades sensoriales de la cerveza tipo IPA
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chipantiza Quinatoa Karla Lissette
;
Cerda Mejía Liliana Alexandra
Theis study aims to evaluate the inclusion of amaranth in an IPA type beer, since the addition of alternative ingredients has marked a great relevance in the brewing field, based on this, the use of Andean cereals and pseudocereals represents innovation and differentiation within the beer world, highlighting complex aromas and flavors characteristic of IPA beer (India Pale Ale), on the other hand, there is interest in rescuing Andean pseudocereals that despite their great nutritional contribution have not been commercialized on a large scale within human consumption. For this purpose, three batches of beer were formulated and brewed with a substitution of base malt with amaranth of 0 percent, 10 percent and 20 percent. The three treatments were prepared under the same conditions and following the traditional steps such as mashing, wort cooking, cooling, fermentation, carbonation, bottling and capping. In addition, to obtain the best treatment, sensory tests were carried out with trained judges and the necessary physicochemical analysis of the final product. Research shows that the incorporation of amaranth in controlled proportions greatly contributes to the organoleptic characteristics of beer, emphasizing light nuances of cereal and nuts, complementing the intense hoppy profile without diminishing its traditional characteristics. Thus, amaranth is considered an innovative ingredient in craft brewing.
Obtención de una bebida láctea fermentada a partir de cepas probióticas aisladas de residuos de caña de azúcar (Saccharum officinarum L) y yuca (Manihot esculenta)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Telenchana Jarrin, Jonathan Javier
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Sánchez Garnica, Manoella Alejandra
The food industry has used lactic acid bacteria (LAB) for the production of a number of fermented dairy products; however, not all species used are considered probiotics. Therefore, the objective of the study was to demonstrate the viability of 10 probiotic strains obtained from natural residues of sugar cane (Saccharum officinarum L) and cassava (Manihot esculenta) for the production of fermented milk beverages, using physicochemical techniques such as pH and titratable acidity subject to the NTE-INEN 2395 standard, obtaining results ranging from 4.9 to 6.5 for pH and acidity from 0.37 to 0.92, values that were defined according to the behavior and activity of each of the 10 strains treated in the research. Fermentation was monitored for 12 h. In addition, bacterial growth was analyzed by counting the CFU/g in each sample collected during fermentation. The fermented beverages that visually presented the best characteristics were evaluated using sensory analysis. Of the 10 strains, four generated a beverage suitable for human consumption by possessing physicochemical, microbiological, and sensory characteristics similar to those of a commercial product. The use of new probiotic strains capable of generating fermented milk beverages opens up an alternative for probiotic consumption, allowing consumers access to a variety of probiotics with beneficial properties. Thus, the creation and distribution of functional products obtained from probiotic strains derived from natural residues is allowed.
Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Sánchez Ojeda, José Ricardo
;
Ortiz Escobar, Jacqueline de las Mercedes
Mead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.
Efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz (Oryza sativa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Yancha Villalba, Eder Gustavo
;
Delgado Ramos, Andrea Verónica
The present study aimed to evaluate the effect of two types of yeast on a fermented rice-based beverage to contribute to knowledge about the production, conservation, and improvement of a traditional beverage and to promote its consumption. Four treatments with two replicates each were prepared, adjusted to 10 and 20 degrees Brix for each yeast, and left to ferment for 5 days. During fermentation, pH, acidity, and Brix degrees were evaluated. At the end of fermentation, alcohol content and presence of methanol were evaluated, in addition to a microbiological analysis of molds, yeasts and Salmonella. Finally, a sensory analysis of the final product was performed. When the beverages were evaluated during fermentation, the Brix degrees of all treatments were in a final range of 4 to 6 degrees Brix, the final pH range from 3.87 to 4.08, and the acidity was in a final range of 0.31 to 0.47 percent lactic acid. When evaluating the final product, it was found that treatments A1b0 (20 Brix, S. cerevisiae) and A1b1 (20 Brix, S. bayanus) had higher alcohol content of 9.1 and 9.5 percent, respectively, and the presence of methanol was negative. As for microbiological analysis, all treatments were found to be within the requirements of NTE INEN 2802 (Alcoholic beverages. Requirements), and finally, in the sensory analysis, similar values were recorded for all treatments, indicating that there were no significant differences between samples.
Evaluación fisicoquímica y cinética de producción de biomasa de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la fermentación alcohólica de una bebida a base de mandarina (Citrus reticulata) y cidra (Sechium edule)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Vallejo Orozco, Yadira Alexandra
;
Garcés Moncayo, María Daniela
Alcoholic drinks made from fruit have become popular in recent years. The purpose of this work is to identify the optimal formulation both in alcoholic yield and in biomass production of two types of yeast S. cerevisiae and S. bayanus. 12 treatments were prepared at three concentrations of cidra and tangerine juices (75:25, 50:50, 25:75) for each of the yeasts. During the fermentative stage, the treatments were monitored for pH, acidity, Brix degrees and cells per milliliter. At the end of the fermentation the percentage of ethanol was obtained. The results of the fermentation indicated that the treatments A0B0R2 and A0B0R1 obtained 9 and 10 percent alcoholic strength respectively, in volatile acidity the A2B1R1 treatment was the only one that exceeded the maximum permissible limit according to the INEN 374 standard with a value of 2.52 g. Acetic acid per Liter. The methanol determination showed that the A0B0R1 and A1B0R2 treatments were negative while the A0B0R2 and A1B0R1 samples were positive for methanol. When comparing the biomass kinetics, it was determined that S. bayanus has a higher biomass production, faster cell growth rate and shorter generation time, while S. cerevisiae produced a higher percentage of ethanol in the combination of 75:25 cidra- tangerine. Therefore, in this study it was determined that the best treatment to produce an alcoholic beverage based on citron and tangerine is A0B0R1, as it has a percentage of ethanol of 10 percent.
Elaboración de una bebida a base de yuca (Manihot esculenta Crantz) con fermentación sólida y sumergida
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Estrada Orozco, Adela Carolina
;
García Solís, Mario Daniel
This research project is developed with the purpose of developing a drink based on cassava (Manihot esculenta Crantz) with solid and submerged fermentation. For the elaboration of the cassava-based drink, solid fermentation tests were carried out with four strains, which are: Barley Koji, Soybean Koji, Red Rice Koji and Light Rice koji, where a better breakdown of starch into reducing sugars was obtained by the Red and Light strains. The solid fermentation was carried out in a period of nine days at 30 degrees Celsius, while the submerged fermentation took place in 15 days at room temperature, resulting in the Red and Light strains being the best treatments, unlike Barley and Soybean. In addition, according to the current Ecuadorian regulations NTE INEN 0973, 1983; NTE INEN 341, 1978; NTE INEN 340, 2016; NTE INEN 2802, 2015; INEN 1529-10, 2013 and NTE INEN-ISO 13301, 2014 established the physicochemical characteristics of the cassava-based drink in which it is determined that the pH, acidity, brix degrees that are values between 8.03 to 9 ,1 and alcoholic degrees in a range of 2.5 to 3.5. The microbiological analysis of the cassava chicha is within the permitted ranges of 10 UFC in one mL, complying with the maximum limit of a microbial count of molds and yeasts. Finally, the sensory evaluation that was carried out on 15 semi-trained tasters shows that in as for the flavor, the best is Red.

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