Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20243

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Tiene archivos: SíTema: search.filters.subject.FRUCTOOLIGOSACÁRIDOS

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  • Miniatura
    Item type:Ítem,
    Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02)
    Velastegui Morales, José Hernán
    ;
    Garcés Moncayo, María Daniela
    Currently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.
  • Miniatura
    Item type:Ítem,
    Elaboración de un dulce de leche endulzado con jarabe de jícama (Smallanthus sonchifolius)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Tonato Taco, Jessica Fernanda
    ;
    Paredes Escobar, Mayra Liliana
    Dulce de leche is known to be a dairy food sweetened with approximately 30-50 percent refined sugar, which is of concern to consumers because of its impact on health. The present study focused on the production of a dulce de leche sweetened entirely with jicama syrup (Smallanthus sonchifolius), with the aim of improving its nutritional value. To make the dulce de leche, jicama syrup was first made with different concentrations (49.6, 59.2, 66.1 and 87.5) of brix degrees respectively, and then the dulce de leche was made with the different concentrations of syrup. Jicama syrup is a sweetener that provides a high mineral content. The results obtained showed a significant difference between treatments, indicating that jicama syrup does affect the organoleptic characteristics of the product. The treatment with the best formulation based on sensory analysis was the dulce de leche sweetened with concentrated jicama syrup at 87.5 degrees brix, as it is the most accepted by the tasters. The physicochemical analysis values obtained were total solids 60.65 plus minus 1.15 percent, moisture 39.24 plus minus 1.72 percent, ash 2.59 plus minus 0.04 percent, fat 6.5 percent, pH 6.7 plus minus 0.36, density 1.43 plus minus 0.12 and initial viscosity 35000 mega pascals per second. These physicochemical values are within the range established by NTE INEN 700, except for moisture and ash, which were higher in the processed product.
  • Miniatura
    Item type:Ítem,
    Propiedades funcionales de la Inulina y sus derivados como ingredientes en formulaciones de productos alimenticios
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Lagua Caguana, Roger Saúl
    ;
    Tubón Usca, Irvin Ricardo
    The objective of this Research Project was the documentary review of the functional properties of inulin and its derivatives as ingredients in food product formulations. A review of the functional and nutritional properties was carried out, the growth and development of foods based on inulin and its production at the local level were determined, in addition to analyzing the benefits and disadvantages, as well as its derivatives as ingredients in food product formulations. After the documentary analysis, it was determined that the functional properties of inulin and its derivatives mainly highlight the stimulation of the growth of bifid bacteria, regulation of intestinal transit, greater absorption of metals such as magnesium and calcium, and regulation of cholesterol and triglycerides. In addition, it is identified that inulin and its derivatives have technological functionalities such as the contribution of body and palatability, substitute for sugars, fats and texture contribution that is why these compounds have begun to be widely used in the development of food formulations, as shown throughout the research presented.