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,
    Desarrollo de una tisana elaborada con frutas, especias y hierbas aromáticas utilizadas en la colada morada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 0026-07)
    Cuascota Castillo, Jeimy Nayeli
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Infusions constitute a natural consumption alternative, caffeine-free and associated with various health benefits, due to the contribution of bioactive compounds present in fruits, spices, and aromatic herbs. In this context, the preparation of a tisane was proposed using ingredients traditionally employed in the preparation of colada morada, an Ecuadorian beverage of high cultural and gastronomic value that preserves part of its sensory identity. In this way, the study contributes to the revaluation of ingredients typical of Ecuadorian gastronomy, providing them with a practical and easy-to-prepare alternative. For product development, three tisane treatments were formulated, prepared with dehydrated fruits, spices, and aromatic herbs, varying the amounts of fruits in the mixture. Physicochemical analyses of moisture, water activity, pH, soluble solids, and titratable acidity were performed in triplicate on these samples. In addition, the sensory attributes of odor, flavor, color, and acceptability were evaluated. The results of the analyses allowed the selection of the best treatment, prepared with blackberry 15 percent, mortiño 15 percent, pineapple 30 percent, strawberry 30 percent, and naranjilla 10 percent, which reached an overall acceptability of 85 percent. Complementary physicochemical, proximate, and microbiological analyses were performed on this formulation, considering NTE INEN 2392 as a reference, with a polyphenol content of 25.8 mg GAE per gram. The counts of Bacillus cereus, Clostridium perfringens, molds, and yeasts were within the established limits, with absence of Escherichia coli and Salmonella spp.
  • Miniatura
    Item type:Ítem,
    Uso del tamarindo (Tamarindus indica L.) para el desarrollo de snacks adicionando Lactobacillus salivarius como potencial probiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Salazar Ramos, Michelle Estefanía
    ;
    Sánchez Garnica, Manoella Alejandra
    This study aimed to evaluate the characteristics and functionalities of tamarind when transformed into a snack, as well as the survival of the added probiotic in relation to the properties of the fruit and the thermal processes it underwent. To this end, three formulations with different percentages of ingredients were prepared and evaluated in terms of their sensory, physicochemical, and microbiological characteristics. The snack takes advantage of the properties of both the fruit and probiotic in a functional food that has several properties related to gastrointestinal health and even combat symptoms, such as fever. This is a health-promoting, innovative, stable, and appealing food for consumers. The dehydration method was used to obtain this snack, resulting in well-known fruit leather. Dehydration must be controlled in terms of time and temperature, as these factors directly influence the viability of probiotics, texture, and final moisture content. To select the best formulation, a sensory analysis was performed to characterize attributes such as color, flavor, texture, and acceptance of the products. The preferred formulation was evaluated using physicochemical analysis, following the safety rules set forth by the INEN standards related to fruit products with added value. Finally, microbiological analysis was performed to evaluate the absence of Escherichia coli, Salmonella, molds, and yeasts. The results showed that the final product was within the values that recognize the product and process as having good safety and stability.
  • Miniatura
    Item type:Ítem,
    Desarrollo de un snack a base de avena (Avena sativa L.), chía (Salvia hispánica L.), pasas de uva (Vitis vinifera L.), piña (Ananas comosus L.) y coco (Cocos nucifera L.) deshidratados, endulzado con edulcorante natural
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Camino Fiallos, Bryan Gabriel
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Ultra-processed snacks dominate the current market, creating an unmet demand for healthier, more nutritious, and sensorially acceptable alternatives. In response to this issue, the snack market remains saturated with products high in refined sugars and saturated fats, where the availability of healthy, nutritious, and sensorially appealing options is limited. Three formulations were developed by varying the proportions of oats and chia, while keeping the other ingredients constant. The methodology included yield, moisture, and instrumental texture analyses of the three formulations, followed by a sensory evaluation with thirty semi-trained panelists using a five-point hedonic scale. The best formulation selected was characterized through physicochemical, nutritional, and microbiological analyses according to AOAC and INEN methods. The results indicated that formulation one, prepared with a higher proportion of oats and a lower proportion of chia, showed the highest post-baking yield, met the moisture parameters established by regulations, and achieved the best sensory acceptance. The developed snack presented adequate levels of protein, healthy fats, and total dietary fiber, in addition to meeting the microbiological standards established by national regulations. It is concluded that producing a healthy snack using natural ingredients is feasible, offering an innovative alternative to ultra-processed products and contributing to the development of healthier foods that promote better consumption habits among the population.
  • Miniatura
    Item type:Ítem,
    Elaboración de una barra energética a base de Macleania rupestris (Kunth) A.C. Sm. como suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Caiza Caizalitín, Kateryn Gabriela
    ;
    Vargas López, José Homero
    Macleania rupestris (Kunth) A.C. Sm. It is a species belonging to the Ericaceae family, it generally grows in the moors at an altitude of 2,200 to 3,500 meters above sea level. Currently this fruit is not commercialized in its natural state, being a minimally exploited species, the purpose of this work is the elaboration of energy bars based on Macleania rupestris as a food supplement. An AxB experimental design was used, corresponding to the combination of 2 components: dehydrated fruit of Macleania rupestris and honey, which generated 6 treatments. The sensory analysis was carried out in order to select the best treatment, where the ANOVA reported a significant difference, establishing treatment 3 as the best (15 percent of dehydrated fruit of M. rupestris and 30 percent of honey). The bromatological analyzes were determined as a percentage of the best treatment: 6.48 moisture, 1.5 ash, 10.5 protein, 19.67 fiber, 9.23 fat, 52.62 carbohydrate and 335.35 kilo calories of caloric energy. The product also presented good microbial quality and the values determined with respect to molds, yeasts, total coliforms and E. coli are within the limits established by the INEN 2595 Regulation. Through the market study it was determined that the consumers of bars would be willing to consume the product, in addition, being an innovative product with a sale cost of 0.75 cents. per 68 g of product.