Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. botrytis L.) 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)
Sánchez Ledesma, Verónica Elizabeth
;
Salazar Garcés, Diego Manolo
The increased demand for nutritionally enhanced foods has led the industry to focus on developing products with matrices that provide higher fiber content and good technological properties. In this regard, non-conventional flours, especially cauliflower and banana flour, represent a sustainable alternative for enriching frozen foods without compromising their stability. In this study, whipped ice creams were formulated with the inclusion of cauliflower and banana flour, designated HCP5060 and HCP2530, and compared to a control sample made without added flour. All three formulations were evaluated by a panel of tasters for proximate composition, physicochemical properties, texture profile, color profile, overrun, thermal stability, and acceptability index. The results showed that the incorporation of cauliflower and banana flour consistently increased the fiber content in formulations HCP5060 and HCP2530 compared to the control, while moisture, protein, and fat values remained lower than the control sample. Furthermore, pH, acidity, and color showed slight variations that did not compromise stability during storage. In the sensory evaluation, formulation HCP2530 obtained the most favorable scores for appearance, color, flavor, and texture compared to HCP5060, demonstrating adequate integration of the flours without affecting the overall perception of the product. Meanwhile, HCP5060 showed decreases in all attributes, indicating that at moderate levels, the flours have the potential to offer sustainable functions.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. Botrytis L.) 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)
Reinoso Villarroel, Génesis Belén
;
Salazar Garcés, Diego Manolo
Consumers' growing interest in functional foods has driven the search for innovative dairy products that incorporate unconventional ingredients capable of improving their nutritional profile. This work lies in the use of agro-industrial waste to take advantage of it in the use of by-products. The general objective of this research was to evaluate the effect of the incorporation of cauliflower flour and non-commercial banana flour in the formulation of full-fat yogurt, in order to determine its influence on the proximal composition, physicochemical and textural properties and sensory acceptability of the final product. To this end, two experimental formulations were developed: YCL5050 (50 percent cauliflower flour and 50 percent banana flour) and YCL7525 (75 percent cauliflower flour and 25 percent banana flour), as well as a control yogurt without the addition of flour. Parameters such as moisture, protein, fat, fiber, minerals, pH, acidity, water activity, color and texture were analyzed, complemented with a sensory evaluation. The results showed that the addition of flours positively modified the proximal composition by increasing the fiber and mineral content, while the physicochemical parameters remained relatively stable during storage. Likewise, slight variations in color and structural changes in texture were observed. The formulation YCL5050 obtained the best sensory acceptability. In conclusion, the incorporation of cauliflower and banana flour allows the development of a yogurt with improved nutritional value, providing a viable alternative to diversify the supply of functional foods and contributing to the use of by-products.
Efecto de la inclusión de harina entera (pulpa-piel) de plátano no comercial (Mussa acuminata) y harina de residuos de coliflor (Brassica oleracea var. botrytis) en el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Torres Erazo Raquel Patricia
;
Salazar Garcés Diego Manolo
Current food consumption trends show a growing preference for healthier products with lower fat content, improved nutritional value, good sensory quality, and affordable cost. In this context, the use of agroindustrial by-products such as non-commercial banana and cauliflower residues offers a viable alternative to enrich meat products, promoting sustainability and innovation in the food industry.This research focused on the development of emulsified sausages. Two formulations were prepared using whole flour from non-commercial banana and cauliflower residues at inclusion levels of eight and twelve percent (F1 and F2), and compared to two control formulations made with wheat flour at the same levels (Control eight and Control twelve). Each formulation was evaluated for its nutritional composition, physicochemical properties, texture, sensory acceptance, and stability over thirty days of refrigerated storage.The results showed that F1 and F2 had higher levels of fiber, ash, and carbohydrates, and lower fat and energy content compared to the controls. F2 exhibited the highest hardness, possibly due to its higher fiber content and starch retrogradation. The vegetable-based formulations showed lower luminosity, while the controls had higher red color values. F2 also showed lower pH, higher acidity, and lower water activity, which may contribute to greater microbiological stability. In sensory evaluation, Control eight received the highest overall acceptance; however, F1 achieved a comparable level of acceptability, demonstrating that moderate inclusion of these alternative flours is feasible without compromising the product's sensory quality.
Modelado de las isotermas de adsorción de agua de harinas obtenidas a partir de residuos de coliflor (Brassica oleracea var. Botrytis L.) y brócoli (Brassica oleracea var. italica Plenck) sometidos a diferentes pretratamientos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Sampedro Iza Jorge Luis
;
Acurio Arcos Liliana Patricia
Nowadays, people seek to acquire a range of functional foods that provide nutrients and substances that produce beneficial physiological and metabolic effects, with cauliflower and broccoli being highly valued and consumed in the human diet. This research aims to construct water adsorption isotherms by valorizing and transforming cruciferous vegetable waste into flour and fitting their experimental data into mathematical models, evaluating the effect of pretreatments. Samples of both cauliflower and broccoli were precooked in water, steam, and microwaves, and convectively dried at 65 degrees Celsius for eight hours. They were placed in airtight containers with saturated saline solutions at controlled relative humidity until a constant weight of 0.0005 grams was achieved. The shelf life and stability of the flours were analyzed by constructing water adsorption isotherms, which presented type II sigmoidal curves due to their macroporous nature of active polar sites and hydrophobic character, representing an equilibrium moisture content of 0.15 to 0.35 kg water per-kg dry solids, at relative humidities above 60 percent. The experimental data were fitted to the GAB and BET models, corroborating a strong energy for the adhesion of water molecules in the monolayer. The coefficient of determination in the BET model presents a better fit due to its approximation values. Ultimately, both monolayer moisture and sorption constants are significantly affected by the treatments.
Evaluación del efecto de los tratamientos previos al secado en las propiedades tecnológicas de harinas elaboradas a partir de residuos de coliflor (Brassica oleracea var. botrytis L.) y brócoli (Brassica oleracea var. italica Plenck)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Pico Fiallos Christopher Ariel
;
Acurio Arcos Liliana Patricia
This research evaluated the impact of different thermal pretreatments prior to drying (boiling, steaming, and microwaving) on the technological properties of flours obtained from cauliflower and broccoli residues, aiming to revalue these agro-industrial by-products. Fresh residues were subjected to thermal pretreatments, then dehydrated and milled to obtain flours, which were analyzed for parameters such as pH, acidity, °Brix, moisture content, water activity (aw), bulk and tapped density, porosity, particle size, hygroscopicity, and water and oil absorption capacity. The results showed that microwave treatment was the most effective in reducing water activity and moisture, as well as significantly increasing the °Brix value, indicating a higher concentration of soluble solids. Steam treatment better preserved the structural integrity of the compounds, while boiling caused greater nutrient leaching. Overall, the thermal treatments significantly influenced the functional and technological properties of the flours, suggesting their potential use in the food industry as alternative and functional ingredients. This study demonstrates the potential for utilizing vegetable residues to produce nutritious, sustainable, and gluten-free flours, thus contributing to a circular economy and reducing food waste.
Efecto de diferentes pre-tratamientos sobre la cinética de secado y las propiedades fisicoquímicas de la harina obtenida a partir de residuos de coliflor (Brassica oleracea var. Italica)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
López Coca Allison Nicole
;
Acurio Arcos Liliana Patricia
This study evaluates the effect of different thermal pretreatments (Control, Water, Steam and Microwave) on the drying kinetics and physicochemical properties of flour obtained from cauliflower (Brassica oleracea var. botrytis L.) residues, with the aim of optimizing processes in the food industry. The influence of thermal treatments on moisture removal and product stability is analyzed, providing key information on its chemical composition and final quality. Mathematical models were adjusted to describe the drying kinetics and parameters such as moisture, water activity, pH, acidity and soluble solids (Brix) were determined. The results show that microwave and steam pretreatments optimize water removal and improve product stability, while cooking significantly modifies pH and acidity. These findings are essential for the optimization of drying in the food industry, contributing to the reduction of losses and the utilization of agricultural by-products.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de coliflor (Brassica oleracea var. botrytis.) En el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chamorro Sevilla Karen Daniela
;
Salazar Garcés Diego Manolo
Currently, consumers are seeking food options with a better nutritional profile, reduced in fat and salt, and low in cost, yet without compromising sensory quality. In this sense, non-conventional flours are a useful alternative for nutritionally improving meat products. Two formulations were developed with non-commercial banana pulp flour and cauliflower waste, along with two controls with wheat flour at concentrations of 8 and 12 percent. The sausages were evaluated for proximate composition, physicochemical properties, texture, and sensory parameters. During 30-day storage, stability of pH, acidity, water activity, and color was assessed. The findings obtained from the proximate analysis showed that the formulations with non-conventional flours had higher values compared to the controls in terms of ash, fiber, and carbohydrate percentages. Furthermore, the addition of flours reduced the color parameter L and increased a and b. Regarding texture, the results showed no significant differences, except for hardness and chewiness. Sensory analysis determined that the most acceptable sample was the formulation with 8 percent. Regarding the evaluation of the stability of the physicochemical properties during 30 days of storage, gradual changes in the formulations were reported as a result of the interaction between components, degradation processes, and structural changes. Therefore, the results show that these flours can be successfully incorporated to obtain healthier and more functional sausages.

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