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Estudio del efecto de la fermentación sobre las características fisicoquímicas y sensoriales del licor de macambo (Theobroma bicolor) para su uso en confitería
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Ayala Portugal, Luis Fernando
;
Paredes Escobar, Mayra Liliana
Currently, the growing demand for cocoa derivatives (Theobroma cacao) and the fluctuation of their costs worldwide have generated the need to seek alternative raw materials that allow for the growth and development of the food industry. In this context, macambo (Theobroma bicolor), an Amazonian species from South America, emerges as an innovative option for the production of macambo liqueur, adding value to the product. However, there is currently limited information on the effect of fermentation on the physicochemical and sensory characteristics of the liqueur. To this end, macambo liqueur was produced from two treatments over 5 days: Treatment A, a controlled fermentation at 33 degrees Celsius in a Memmert incubator, and Treatment B, a fermentation under ambient conditions in a wooden box lined with banana leaves at an average temperature of 25 degrees Celsius. Subsequently, the beans underwent several processes such as drying, roasting, and grinding to obtain the liqueur, which was then subjected to physicochemical and sensory analyses. The results showed that fermentation influences the physicochemical and sensory characteristics of macambo liquor (Theobroma bicolor), primarily in the development of sensory attributes related to aroma and flavor. These results conclude that macambo has potential as an alternative or complementary raw material to cocoa for confectionery applications.
Obtención de una bebida hidroalcohólica de coco (Cocos nucifera L.) y hierba buena (Mentha Spicata) mediante la maceración asistida por microondas con ajuste de potencia
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Buenaño Pico, Edisson Alejandro
;
Ortiz Escobar, Jacqueline de las Mercedes
Alcoholic beverages, as well as hydro-alcoholic beverages in Ecuadorian culture are part of the customs and traditions, both in rural and urban areas, and their consumption is linked to traditional festivities and social group meetings. To obtain the beverage, three microwave-assisted maceration treatments were carried out with three different powers: 5 minutes at 500 W, 10 minutes at 700 W and 20 minutes at 900 W for coconut; and 1 minute at 500 W, 3 minutes at 700 W and 5 minutes at 900 W for hierba buena. The samples were analysed by infrared spectrometry to determine the best macerates, obtaining that the treatment of 20 minutes at 900 W was the best for coconut, and 5 minutes at 900 W for sweet grass, as they had a higher content of phenolic compounds. The two macerates were mixed to obtain four samples and syrup was added. The four treatments were: 55 percent macerate with 45 percent syrup, 60 percent macerate with 40 percent syrup, 62 percent macerate with 38 percent syrup and 65 percent macerate with 35 percent syrup, which were submitted to a panel of 32 tasters. The best treatment was the one with 65 percent macerate and 35 percent syrup, to which physical-chemical analyses were performed according to the Standard (NTE INEN 1837, 2016), obtaining a beverage with excellent organoleptic characteristics and within the standard.
El Marketing estratégico en el proceso de Ventas de la empresa de licores CÉSAR LAC Cía. Ltda.
(Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-05)
Núñez Torres, Darwin Alberto
;
Santamaría Freire, Edwin Javier
This research was carried out with the purpose of knowing the influence of strategic marketing in the sales process of the liquor company César Lac Cía. Ltda., Located in the city of Guaranda, for which a diagnosis of the company was carried out using methods such as survey and observation. The field study was carried out with the application of a survey to the inhabitants of the city, in order to determine the current situation of the organization and the knowledge they have about the products offered by César Lac; With this it was verified that 51% have knowledge about the existence of the company, however the product is not very accepted by the consumers, due to the fact that it does not present an adequate packaging design and label, besides the little promotion that is In the sector. For this reason the development of marketing strategies based on the training of sales staff, as well as the creation of more attractive advertising and promotion, allows the company to take advantage of market opportunities and thereby expand locally and better even at the national level.
Efecto del tipo de carnaza sobre las propiedades reológicas del licor de gelatina pura de origen bovino
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013)
Gutiérrez Lara, José Luis
;
Alvarado, Juan de Dios

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