Ciencia e Ingeniería en Alimentos y Biotecnología

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

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  • Miniatura
    Item type:Ítem,
    Determinación del calor isostérico de adsorción de agua de harinas obtenidas a partir de residuos de brócoli, coliflor y col
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Salgado Rivera, Johnny Paúl
    ;
    Acurio Arcos, Liliana Patricia
    The research focuses on the need for more efficient use of broccoli, cauliflower, and cabbage waste. While these vegetables have nutritional and technological value, their high moisture content makes them vulnerable to spoilage. Therefore, the study proposed transforming the waste from these three cruciferous vegetables into a stable flour and evaluating its water adsorption behavior. The method involved selecting, washing, and cutting the vegetable waste, using a control sample and its counterparts with thermal pretreatments: boiling, steaming, and microwave drying, followed by convection drying at 65 Celcius degree for eight hours. The samples were then ground, stored, and analyzed by constructing adsorption isotherms at 20, 30, and 40 Celcius degree using saturated saline solutions and the static gravimetric method. The net isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that drying reduced water activity below 0.60, improving microbiological stability. Isotherms exhibited Type III behavior, and equilibrium moisture content increased with water activity. Furthermore, isosteric heat was highest at low moisture content and decreased with increasing moisture. Therefore, this type of flour is a viable alternative for utilizing cruciferous waste, provided that storage conditions are properly controlled.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata) y harina de pulpa-piel de plátano no comercial (Musa acuminata) en el desarrollo de un yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Parra Portero, Danna Isabel
    ;
    Salazar Garcés, Diego Manolo
    Skimmed yogurt, despite being a low-fat alternative, has technological limitations, such as low viscosity, reduced creaminess, and greater syneresis, which reduces its sensory acceptance and functional value, and it lacks dietary fiber. In this context, the objective of this work was to evaluate the effect of incorporating cabbage flour (Brassica oleracea var. capitata) and non-commercial banana pulp-peel (Musa acuminata) in the development of a non-fat yogurt. For this, three treatments were prepared: a control and two formulations with different proportions of vegetable flours (50:50 and 25:75), which were previously obtained by dehydration and grinding. Of these, the proximal composition, physicochemical properties, consistency, stability during 21 days of storage, and sensory acceptance were evaluated. The results showed that the addition of flour increased fiber and carbohydrate content, reduced fat content, and significantly altered pH, acidity, and color (p < 0.05). During storage, a decrease in pH and an increase in acidity are observed, more pronounced in the treatment with a higher banana pulp content, indicating greater fermentative activity. Sensorily, the attributes of flavor, odor, and viscosity will not be affected, highlighting the T2 treatment in overall acceptability. In conclusion, incorporating these flours improves nutritional value. It maintains the quality of skimmed yogurt, constituting a viable alternative for valorizing agroindustrial byproducts and contributing to the development of sustainable functional foods.
  • Miniatura
    Item type:Ítem,
    Modelado de la cinética de secado de residuos de col (Brassica oleracea var. Capitata L.) sometidos a diferentes pretratamientos y de las isotermas de adsorción de agua de la harina obtenida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Salan Morales, Dennis Andres
    ;
    Acurio Arcos, Liliana Patricia
    Cabbage, also known as Brassica oleracea var. Capitata L., is one of the most widely consumed vegetables in recent years due to its high vitamin and mineral content. However, its consumption is limited to fresh, high-quality produce. This project evaluated the drying kinetics of cabbage waste subjected to pretreatments (water, steam, and microwaves), in addition to analyzing microwave isotherms. The results were effective, with a reduction in moisture content of more than 80 percent from the initial level. Drying was carried out by convective drying for 8 hours at 65 Celcius degrees, achieving a critical moisture content of approximately 2.68 kg of water per kg of dry solids, together with an equilibrium moisture content of 0.04 kg of water vapor per kg of dry solids. Water loss during drying was adjusted using the Modified Page model to generate the adjustment. Likewise, together with the diffusivity coefficient, it was shown that the pretreatments reduced the activation energy, favoring drying. The stability of the flour was evaluated by generating sorption isotherms, generating significant type II curves due to the nature and macroscopic structure of the material. In the comparison of the BET and GAB models, it was verified that water fixation is more intense at the monolayer level, where the BET model presents a higher correlation, consolidating it as the best option for adsorption comparison.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de col (Brassica oleracea var. capitata) y pulpa de plátano no comercial (Mussa acuminata) en el desarrollo de un yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Rodríguez Carrera, Carla Elizabeth
    ;
    Salazar Garcés, Diego Manolo
    Current consumer demands have driven the food industry to develop healthier products with lower fat content and higher fiber levels. In this context, the use of cabbage flour and non-commercial banana pulp in the production of whole milk yogurt was evaluated to improve its nutritional value and technological properties. Both ingredients contribute dietary fiber, minerals, and bioactive compounds that can positively influence the product's texture and nutritional profile. Two treatments were prepared: YPC5050, with equal proportions of banana and cabbage flour, and YPC2575, with one part banana flour and three parts cabbage flour, in addition to a control yogurt without alternative ingredients. Physicochemical analyses demonstrated that the incorporation of these flours increased total solids, dietary fiber, and titratable acidity, while the pH decreased progressively during storage. The cabbage flour promoted acidification, and the banana pulp improved viscosity and gel stability. In sensory analysis, YPC5050 achieved the highest overall acceptance due to its balance of flavor, texture, and appearance. Although the treatment with a higher proportion of cabbage exhibited higher acidity, it remained within acceptable levels for the tasters. The proximate composition showed variations in fiber, protein, moisture, and carbohydrates compared to the control. Overall, the combination of the two flours represents a viable alternative for producing yogurts with improved technological and nutritional properties.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata L.) y pulpa de plátano (Musa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Quelal Chico, Joselin Andrea
    ;
    Salazar Garcés, Diego Manolo
    Currently, in the agro-industrial sector, a significant percentage of fruits and vegetables are not marketed because they contain small superficial mechanical damage, resulting in large amounts of waste each year. On the other hand, there is a growing demand for foods with better nutritional quality, as there is a greater awareness in health care in terms of disease prevention. This study proposed a sustainable alternative for utilizing these discarded agro-industrial products while responding to the demand for products with improved nutritional value. The parameters measured were proximal composition, physicochemical properties, technological properties of the ice cream, and sensory analysis. pH stability, acidity, and color were monitored for 21 days. The incorporation of these flours significantly increased the total dietary fiber content in the two formulations containing flours; in the HPCS6050 formulation (Ice cream with banana and cabbage flour with 60 g and 50 g respectively) was 2.64 percent and in the HPC3025 formulation (Ice cream with banana and cabbage flour with 30g and 25 g respectively) it was 2.39 percent, unlike Control 0.89 percent. Significant results are also highlighted in terms of the incorporation of air, which favors the texture of the ice cream, making the sensory response acceptable. Overall, the results revealed that ice cream represents an innovative alternative to diversify ice cream consumption and turn it into a product with a greater nutritional contribution.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de col (Brassica oleracea var. capitata) en el desarrollo de un embutido tipo salchicha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Perrazo López, Luis Andrés
    ;
    Salazar Garcés, Diego Manolo
    The consumption of traditional meat products has generated concern in the industry due to their low nutritional value. Therefore, efforts have been made to develop new, healthier, and more sustainable alternatives using unconventional flours with better nutritional value, such as cabbage flour and plantain flour. Three formulations were developed with total wheat flour substitution, using 8 percent and 12 percent substitution levels of the cabbage and plantain mixture, in addition to a control using wheat flour. Proximate, physicochemical, texture, and sensory quality parameters were determined. The results showed a decrease in moisture and protein content, along with an increase in fiber, ash, and carbohydrates. Physicochemical analyses showed stability in pH, acidity, and water activity throughout the 21-day storage period, while the color exhibited a slight decrease in brightness and an increase in the b parameter. Texture showed increased hardness and chewiness due to the increased fiber content from the cabbage and plantain flour blend; no cooking losses were observed. Sensory evaluation indicated that the formulation with 8 percent cabbage and plantain flour was more readily accepted in terms of color, texture, and flavor, exceeding the 70 percent acceptance threshold. The inclusion of cabbage and plantain flour results in a sausage with an improved nutritional profile and good technological stability.
  • Miniatura
    Item type:Ítem,
    Estudio de la aplicación de aceites esenciales de canela (Cinnamomum zeylanicum) y clavo de olor (Syzygium aromaticum) para optimizar la calidad microbiológica y sensorial de cuatro tipos de hortalizas: col de repollo (Brassica oleracea var. capitata cv. bronco) , col morada (Brassica oleracea var. capitata f. rubra) , lechuga iceberg tipo salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea L.) ”
    (2013)
    Vanessa Valeria, Vaca Singaña
    En los últimos años se ha observado un incremento significativo en el consumo de hortalizas procesadas en fresco porque los consumidores tienen más conocimiento sobre las propiedades beneficiosas de estos productos en la salud. Sin embargo, el consumo de estos productos se ve afectado por el incremento de las Enfermedades Transmitidas por los Alimentos (ETAs), causadas por la elevada contaminación del agua utilizada para regadío y por factores poscosecha; por tal razón, la presente investigación se enfocó en disminuir la carga microbiana presente en las hortalizas frescas: col de repollo (Brassica oleracea var. capitata cv. bronco),col morada (Brassica oleracea var. capitata f. rubra), lechuga iceberg tipo salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea L.) que se cultivan en el sector de Quillán-Izamba (Ambato) mediante el empleo de aceites esenciales (AE) de canela Cinnamomum zeylanicum) y clavo de olor (Syzygium aromaticum) como desinfectantes naturales. Con este propósito,las hortalizas fueron troceadas y lavadas con agua fría, y la desinfección se realizó con AE de canela, clavo de olor y combinación de los dos aceites,a una concentración de 0,025% (p/v). Estas soluciones fueron preparadas en un litro de agua destilada, y para formar la solución se utilizó polisorbato 80 (0,025 g/lt). Se trabajó con 150 g de cada hortaliza, que fueron sumergidas en las soluciones indicadas por un minuto. Se realizaron análisis físico-químicos, microbiológicos y sensoriales, y se calculó la eficiencia germicida de los AE. Se determinó como mejor tratamiento de desinfección, con un nivel de confianza del 95%, al AE de canela al 0,025% (82,3 al 87,9% de eficiencia), en segundo lugar el clavo de olor al 0,025% (62,7 al 65,8% de eficiencia) y en tercer lugar a la combinación al 0,025% (50,8 al 56,4% de eficiencia). La aplicación de los AE (principalmente el aceite de canela) mejoró la calidad microbiológica y sensorial de las cuatro hortalizas y afectó muy poco las propiedades físico-químicas de las mismas.