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.
Efecto prebiótico de una bebida tipo horchata mexicana suplementada con el hongo melena de león (Hericium erinaceus (Bull.) Pers
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Morales Vásconez, Shayra Isabel
;
Sánchez Garnica, Manoella Alejandra
Increased consumption of ultra-processed foods has contributed to gut microbiota imbalances, causing digestive disorders. This highlights the need to develop alternatives that favorably modulate the microbiota using bioactive compounds. In this context, the objective of this study was to analyze the prebiotic effects of a Mexican horchata-type drink supplemented with lion's mane mushroom (Hericium erinaceus). Four Mexican horchata formulations were prepared, varying only the concentration of the mushroom, using levels of 10, 7.5, 5, and 2.5 percent. This procedure allowed us to develop a drink based on rice flour and Hericium erinaceus, estimate its prebiotic effect by calculating the prebiotic activity index (Ap) against Lactobacillus salivarius and Escherichia coli, and characterize the formulation with the highest activity through proximal, microbiological, and sensory analyses. The prebiotic effect was evaluated through in vitro tests in M9 medium, quantifying colony-forming units at 0 and 48 h and calculating the Ap. The results showed that the formulation with the highest concentration of fungus had the highest prebiotic activity index (Ap = 1.55), which showed a marked selectivity towards Lactobacillus salivarius and reduced proliferation of Escherichia coli. Taken together, these findings indicate that Hericium erinaceus may exert a modulatory effect on the gut microbiota, and its incorporation into plant-based beverages may represent a promising strategy for developing foods aimed at maintaining and improving gut health.
Formulación y evaluación de una bebida a base de quinua blanca (Chenopodium quinoa Willd) y maracuyá (Passiflora edulis) con aporte de proteína y fibra dietaría
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Lizano Pérez, Esteban Andrés
;
Vilcacundo Chamorro, Rubén Darío
The growing demand for functional foods has driven the development of healthy alternatives to replace sugary drinks. This research formulated and evaluated a plant-based drink made from white quinoa and passion fruit, incorporating passion fruit peel flour as a source of dietary fiber. A completely randomized design was applied to compare three proportions of quinoa and passion fruit pulp (90 between 10, 80 between 20, and 70 between 30), with the aim of determining the optimal formulation in sensory, physicochemical, and microbiological terms. The sensory results showed significant differences between the treatments, with treatment 2 (80 percent quinoa and 20 percent passion fruit) standing out for its greater acceptance, attributed to the balance of sweetness, acidity, texture, and color. In the physicochemical analysis, this formulation had a safe pH (less than 4.5), good viscosity, and appropriate soluble solids. Nutritionally, the beverage had a high biological value protein content and a dietary fiber content of 3.07 percent, meeting the criteria to be declared a source of protein and fiber. In addition, its low-calorie content reinforces its positioning as a healthy alternative to commercial beverages. Microbiological analysis confirmed the safety of the product, showing minimal mesophilic counts and the absence of coliforms and E. coli, demonstrating the effectiveness of the technological process applied and compliance with Good Manufacturing Practices. Taken together, these results show that the beverage developed is viable, nutritious, and technologically stable, with potential for industrial production.
Extracción de aceite de maní (Arachis hypogaea L.) ecuatoriano sin blanchear y el aprovechamiento de la torta residual para el desarrollo de una bebida proteica
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Aguilar Rios, Enrique Patricio
;
Paredes Escobar, Mayra Liliana
This work investigates the extraction of oil from untasted Ecuadorian peanut (Arachis hypogaea L. var. fastigiata) and the integral valorization of its residual press cake, under a circular economy approach. The mechanical pressing process was optimized using three level factorial experimental design and Response Surface Methodology (RSM), evaluating the effect of temperature (20 to 90 degree Celsius) and pressure (10 to 20 Tons) on the extraction yield. The results identified an optimal point at 69.61 degree Celsius and 14.76 Tons, achieving a yield of 33.92 percent. The statistical analysis confirmed that pressure and its interactions with temperature are the most significant factors, observing that excessive pressures reduce the yield due to press cake compaction. Subsequently, the residual press cake was processed to obtain a defatted flour, which was utilized as the main ingredient in the development of a plant-based protein beverage. The preliminary sensorial showed high acceptability (68 percent of positive responses). This study demonstrates the technical viability of a sustainable process that not only obtains quality oil through mechanical pressing but also transforms a byproduct into a high value-added functional food, thereby contributing to productive diversification and the reduction of waste in the peanut agro-industrial chain in Ecuador.
Elaboración de una bebida tipo mocaccino a partir de semillas de frutipan (Artocarpus altilis (Park.) Fosb.) con bebida de avena (Avena sativa L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Saltos Lara, Nayeli Ibeth
;
Ortiz Escobar, Jacqueline de las Mercedes
The mocaccino-type beverage was made from breadfruit (Artocarpus altilis (Park.) Fosb.) seeds with oat milk (Avena sativa L.) as an alternative to commercial mocaccino, aiming to contribute to the health of its consumers. Sensory, physicochemical, bromatological, and microbiological analyses were conducted, along with the determination of caffeine content and antioxidant activity in the formulation of the mocaccino-type beverage to assess the product's potential. Three roasting treatments were proposed for the breadfruit seeds, which were then evaluated sensorially. The infusion with the highest preference was made from seeds roasted at 200 degrees Celsius for 10 minutes, achieving an acceptability of 85 percent. Using the best infusion, three formulations of the mocaccino-type beverage were made, varying the proportion of infusion and oat milk, and these were evaluated alongside a control made with commercial espresso coffee. The formulation with 60 percent infusion and 40 percent oat milk had the highest acceptability, with 90 percent. This formulation underwent physicochemical, bromatological, and microbiological analyses, including counts of molds and yeasts, total coliforms, and Salmonella, confirming that the mocaccino-type beverage has good sanitary quality under proper storage conditions. Additionally, the caffeine content and antioxidant capacity were determined, which were 3.45 milligrams per-100 grams of sample and 2114.91 micromoles TE per liter of sample, respectively.
Utilización de bebidas vegetales de zapallo (Cucurbita moschata Duchesne) y de zambo (Cucurbita ficifolia Bouché) en la producción de helados con propiedades probióticas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Arias Santos, Katherine Andrea
;
Sánchez Garnica, Manoella Alejandra
Today, the food industry has been affected by consumer demand for healthier foods and health benefits. One of the most prominent problems is dairy consumption and related diseases, such as intolerances, allergies and ethical concerns. For this reason, plant-based beverages have become a promising alternative for this problem. Eight treatments were carried out in which the formulation variables were the presence or absence of stabilizers (carrageenan and inulin) and the type of beverage. In the control treatments, the formulation without stabilizers was used for each beverage; in the first and second treatments, the zambo beverage with inulin and carrageenan, respectively, was used; for the third and fourth treatments, the zapallo beverage with inulin and carrageenan, respectively, was used. Finally, the fifth and sixth treatments used a mixture of both stabilizers in the zambo and zapallo beverage. The treatments were statistically analyzed by texture profile analysis (TPA) and the viability of the probiotic in each was determined. The formulation with the best physical properties was the one in which two stabilizers were used. In the TPA it was determined that the treatments with inulin and carrageenan had the most relevant results in terms of the mechanical characteristics of: hardness, adhesiveness, cohesiveness, elasticity and chewiness. The most adequate viability in terms of the probiotic was in the treatments with inulin as stabilizers, since this, in turn, worked as a prebiotic in the food.
Efecto prebiótico de bebidas vegetales y su aplicación en la elaboración de un yogur vegano
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Bonilla Sánchez, Andrés Geovanny
;
Sánchez Garnica, Manoella Alejandra
Currently, the intake of milk and its derivatives is one of the most frequently addressed problems. Most people have allergies, lactose intolerance or religious beliefs that prevent them from consuming them. For this reason, plant-based beverages are a welcome alternative to milk. In addition, they have been shown to have more benefits, since they do not contain fat, lactose and have a high fiber content. The purpose of this study is to analyze the prebiotic effect of three vegetable drinks: soy, rice and oat. For this purpose, Lactobacillus Salivarius and Eschericha coli were counted at 48 hours in a LB culture medium stirred at 37 degrees Celsius. A yogurt was made with the vegetable drink that presented the greatest prebiotic effect. This yogurt was characterized by sensory, proximal, and microbiological analysis. The beverage with the best prebiotic effect is oatmeal for its high fiber and carbohydrate content with a score of 0.39. Proximal analysis resulted in a moisture percentage of 74.94; carbohydrate 19.56; fiber 2.69; protein 1.32; fat 0.744 and ash 0.738. Sensory analysis showed 73.7 percent acceptance by tasters. Microbiological analysis showed that the product was made under correct hygienic conditions and Good Manufacturing Practices.

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