Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Carrera Palacios, Katherine Raquel
;
Delgado Ramos, Andrea Verónica
The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.
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.
Desarrollo de una mezcla en polvo a base de piña (Ananas comosus) y aceite de linaza (Linum usitatissimum) microencapsulados para preparar bebidas instantáneas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Punina Yumbulema, Hilda Gabriela
;
Ortiz Escoba Jacqueline, de las Mercedes
This study arose from the need to develop instant beverages with better nutritional characteristics, considering the limited availability of powdered products made from tropical fruits and vegetable oils. The purpose of this research was to formulate and characterize a powdered mixture based on microencapsulated pineapple pulp and flaxseed oil for the preparation of instant beverages. The methodology involved obtaining the powder mixtures by spray drying using encapsulating agents such as maltodextrin and gum arabic, and developing three formulations, which were evaluated by physicochemical analysis and sensory evaluation. The attributes evaluated were color, odor, texture (mouthfeel), flavor, and acceptability. The best treatment underwent proximal analysis (protein, fat, and dietary fiber), as well as microbiological analysis. The results showed that the beverage made with the powder mixture containing 80 percent pineapple pulp and 20 percent microencapsulated flaxseed oil had the highest sensory acceptability, highlighting an adequate balance between soluble solids, acidity, and pH. Likewise, nutritional analysis of the powder mixture revealed a significant content of dietary fiber and fatty acids. It is concluded that the formulated powder mixture is a useful alternative with favorable sensory properties for consumers. These results demonstrate that it is of good quality and ideal for consumption because it complies with current regulations.
Evaluación del potencial antioxidante del extracto microencapsulado obtenido de los frutos de Myrcianthes hallii (o.berg) max vaugh mediante secado por aspersión y su formulación para una bebida natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Arriaga Zambrano Bryan Fernando
;
Vargas López José Homero
Myrcianthes hallii (O.Berg) Max Vaugh, being an endemic plant of the Andes, with an antioxidant capacity represents an effective strategy to protect sensitive bioactive compounds, such as anthocyanins and polyphenols, against environmental factors and technological processes, being fundamental for the development of functional foods with high stability and added value. The extracts obtained from the fruits of Myrcianthes hallii, were microencapsulated by drying by spraying using maltodextrin as an encapsulating agent. A two squared factor design was applied to analyze the effect of solid, liquid ratio (1:20; 1:25) and extraction time (30, 45 minutes) on the retention of bioactive compounds. The extracts were characterized by FTIR spectroscopy, and their antioxidant capacity was determined by DPPH methods. The results showed how optimal conditions maximize the concentration of anthocyanins and polyphenols was a solid/liquid ratio of 1:25, extraction time 30 minutes. Based on these conditions it was obtained that the antioxidant capacity of the extract as microencapsulated in dilution factor 0.025, the percenta ge of DPPH Inhibition for the extract was 79.506 percent, microencapsulated 29.280 percent, in addition to the trolox was 372 plus minus 14.52 (micromole) for the extract and 265.186 plus minus 21.79 (micromole). In addition, showing significant interaction between both factors, highlighting that prolonged times can reduce the stability of antioxidant compounds. Microencapsulation allowed these compounds to be effectively preserved, this supports its application of the development of functional drinks with high antioxidant potential and rich in them, allowing the development of a natural drink, fortified with the bioactive compounds obtained.
Caracterización de hidrolizados de quinua (Chenopodium quinoa), soya (Glicine max) y colágeno
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
Herrera Anchatuña, Estefanía Carolina
;
López Hernández, Orestes Darío
The purpose of this work was to characterize the hydrolysates of quinoa, soybean and collagen by determining the amine nitrogen content, chromatographic profile and SDS PAGE electrophoresis. The amine nitrogen content is related to the degree of hydrolysis of each of the hydrolysates, the soy hydrolyzate had a higher content of amine nitrogen with 0.94 percent more less 0.002. The results of the SDS-PAGE electrophoresis with 2-mercaptoethanol showed that the gels of each of the hydrolysates with their respective protein isolates, the hydrolyzate bands are of lower coloration compared to the protein isolates, because the weights Molecules are inferior because of what it finds in peptides and amino acids. The chromatographic profile in the 3 hydrolysates showed that the protein is indeed in peptide units, therefore the hydrolysis process was ideal. When the hydrolysates are in the form of peptides, they are easily absorbed in the bloodstream, improving absorption.
Obtención de un extracto rico en polifenoles a partir del residuo de la pulpa de mortiño (Vaccinium meridionale)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
Ortiz Moncayo, Jéssica Marianela
;
López Hernández, Orestes Darío
The blueberry (Vaccinium meridionale) due to its hig h content of polyphenolic compounds is of great commercial interest. In the present investigation research, a liquid extract rich in polyphenols was obtained from residues of the blueberry pulp (Vaccinium meridionale) using water as solvent, the liquid extract was spray dried at an inlet temperature of 150 Celsius degrees and output temperature of 90 Celsius degrees; microencapsulated with maltodextrin, the content of anthocyanins in the dry extract was subsequently measured. The optimal parameters for obtaining the extract were residual ratio per solvent 1:10 and 45 minutes of removal extraction. The content of polyphenols in the extract was 616.44 more less 17.30 mg GAE per gram, while in the dried extract the content of anthocyanins was 122,95 more less 4.50 mg per 100 g, with a moisture content of 5.54 percent and a yield of 45.64 percent. The resulting microencapsulated serves as a functional ingredient since it contains health benefits
Obtención de un ingrediente funcional en polvo rico en omega 3, 6 y 9 a partir de una mezcla de aceite de sacha inchi (Plukenetia volubilis) y aceite de girasol (Helianthus annuus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09)
Jordán Álvarez, Marco Alejandro
;
López Hernández, Orestes Darío
A blend of Sachai inchi oil and Girasol oil was microencapsulated with a fatty acids balance 4,42 times the fatty acid linoleic content (omega-6) than the fatty acid linolenic content (omega-3) into a polymeric matrix of Maltodextrin and Arabic gum, ratio 1:1. A 81,06 mores less 1,75 percent of performance and 92,08 more less 0,71 percent of efficiency of process was obtained with an inlet air temperature of 150 Celsius degree and 33 percent of oil´s charge. The microcapsules have 1,96 more less 0.04 percent of moisture, with a smooth surface and pore-free which protects to oil´s blend inside. Without significative changes about its fatty acids content after microencapsulation process, the product has a lipid profile of 10,20 more less 0,14percent for omega-3, 46,18more less 0,50 percent for omega-6 and 23,83 more less 0,24 percent for omega-9. When scaling the process at an industrial level, a product with similar characteristics to those obtained at laboratory scale is obtained.
Obtención de un hidrolizado enzimático de harina de chocho (Lupinus mutabilis Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08)
Navas Enríquez, Vanessa Alexandra
;
López Hernández, Orestes Darío
The purpose of this investigation was to obtain an enzymatic hydrolyzate from andean lupin flour. For which pineapple juice was used as the source of bromelain. Two factors were studied: pH 5 and 6, and substrate-water ratio 1/10 and 1/20. The prediction equations for the yield and the degree of hydrolysis measured as amino nitrogen percentage were obtained as well as the optimum conditions for the maximum desirability which were pH 5 and substrate-water ratio 1/10,3, from which an scale up for industrial production was performed. The hydrolyzate characterization was carried out by SDS-PAGE electrophoresis and UHPLC, which all wed to conclude that the protein was fractionated in peptides and as a techno-functional property, its solubility improved and the hydrolyzate could be applied as a functional ingredient.
Obtención de un hidrolizado de Spirulina (Arthrospira platensis) en polvo, mediante secado por aspersión, como ingrediente funcional.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04)
Camacho Ayala, Tarsis Xavier
;
López Hernández, Orestes Darío
The research project was based on an analysis of the Spirulina microalgae (Arthrospira platensis), which was studied by the application of several treatments with different specific conditions that allow a better assimilation of the alga, in case of being applied as active pharmaceutical ingredient or protein supplement. The best treatment was attained at the conditions: pH 5, a concentration of 5% (in relation to 1:20 of substrate: water) and at a hydrolysis temperature maintained in a range of 65 °C to 70 °C. The hydrolyzate was sprayed by spray drying which gave an optimum yield of 73.89% and a different coloration to Spirulina powder concentrate because of the structural modification of the phycobiliproteins in the hydrolytic process. In addition, the degree of hydrolysis of the powder was analyzed by a comparison of the amine nitrogen content of the hydrolyzate and Spirulina powder concentrate, SDS - PAGE electrophoresis and RP - HPLC chromatography techniques were also applied, which allowed to determine that the hydrolysis process was adequate and produced a complex mixture of free amino acids and low molecular weights peptides with with the necessary characteristics for the future application of Spirulina hydrolyzate as functional ingredient.
Obtención de un extracto rico en alcaloides a partir de harina de maca (Lepidium meyenii Walpers) para uso como ingrediente funcional
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-03)
Sevilla Noroña, Jenny Belén
;
López Hernández, Orestes Darío
The obtaining of an alkaloids rich extract from Maca flour (Lepidium meyenii Walpers) for use as a functional ingredient, it was obtained by applying a factorial 23 design, using three study factors: Factor A, Extraction time (h); Factor B, Vegetal matter: dissolvent volume (MV:D) ratio and Factor C, dissolvent type; at two levels, where it was determined to laboratory scale the best treatment that allowed bank and industrial to scale up. Using optimum parameters as extraction time 0,5 hours, MV:D relation of 1:10 and ethanol 70% as dissolvent, it was obtained a total alkaloid concentration of 75,30 mg/kg Maca extract in powder form, it was used as raw material Ecuadorian Maca flour (Lepidium meyenii Walpers) from Cuenca-Azuay. On the other hand, with the commercial reference sample form Perú there was obtained 68,26 mg/kg, this determined by UV spectrophotometry. The spray-drying process of the liquid extract, reached a favorable yield was in a bank scale of 92,36 ± 1,93 % while an industrial scale was 88,84 %.

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