Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2024 - 20263

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Tema: search.filters.subject.AGAVE AMERICANA L.

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  • Miniatura
    Item type:Ítem,
    Desarrollo de una bebida isotónica a base de chaguarmishque (Agave americana L.) y agua de coco (Cocos nucifera L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Shugulí López, Melany Sofía
    ;
    Delgado Ramos, Andrea Verónica
    This study aimed to develop an isotonic drink based on traditional ingredients such as chaguarmishque (Agave americana L.) and coconut water (Cocos nucifera L.) to meet the growing demand for healthy products without synthetic additives. This study applied an experimental and theoretical approach that takes advantage of the nutritional content of chaguarmishque (Factor A) together with coconut water (Factor B), a natural substance that provides high volumes of natural electrolytes. During the production process, three different formulations were created: T1 (90 percent water with 10 percent chaguarmishque), T2 (80 percent water with 20 percent chaguarmishque), and T3 (70 percent water with 30 percent chaguarmishque), following standardized procedures in accordance with national and international standards, guaranteeing the safety of the product. The treatments were subjected to sensory analysis by 20 semitrained judges using a hedonic scale to determine the most acceptable treatment. The results indicated that formulation T3 had the best acceptance in terms of smell, taste, and overall acceptability. In addition, physicochemical analyses reported that this formulation achieved values of 8.4 degrees Brix, 4.16 pH, and the presence of minerals such as magnesium (7.93 mg per 100 g), calcium (16.16 mg per 100 g), chlorides (35.54 mg per 100 g), sodium (36.64 mg per 100 g), and potassium (174.36 mg per 100 g). The microbial load was within the limits permitted by law.
  • Miniatura
    Item type:Ítem,
    Desarrollo y caracterización de una bebida espirituosa artesanal Miske a base del Agave americana L. y Agave sisalana Perrine, con adición de hierbas aromáticas locales de Tungurahua, respetando los lineamientos de la denominación de origen
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Moreno Quispe Christoper Patricio
    ;
    Moreno Miranda Carlos Santiago
    The production of artisanal spirits represents a key opportunity to boost the local economy and revalue Ecuador’s endemic resources. In this project, the use of Andean agave and aromatic herbs native to Tungurahua offers a sustainable alternative, with territorial identity and high sensory potential, bringing innovation to the national liquor market. Thus, this research proposes a distinctive beverage aligned with the requirements of the Protected Designation of Origin of Miske (D.O.P.M.), thereby contributing to the strengthening of traditional production practices and the cultural recognition of the region. An experimental methodology based on a 2² factorial design was applied, using Agave americana L. and Agave sisalana Perrine combined with Mentha spicata L. (spearmint) and Melissa officinalis L. (lemon balm). The physicochemical properties of the raw materials were characterized according to AOAC standards, and the treatments were sensorially evaluated by a panel of semi-trained tasters through tests of acceptability, aroma, flavor, and color. Additionally, a production protocol was developed, covering everything from the collection and fermentation of the aguamiel to maceration with herbs, distillation, and bottling. The results showed that Agave sisalana Perrine performed better in sensory parameters such as acceptability and color, while the addition of lemon balm enhanced the aroma without negatively affecting the flavor. The final proposal is an artisanal spirit that meets technical, sensory, and designation of origin standards, offering a viable high-value-added alternative that integrates sustainability, cultural identity, and competitive potential in specialized markets.
  • Miniatura
    Item type:Ítem,
    Elaboración de gomitas con la sustitución de sacarosa comercial por jarabe de cabuya (Agave americana L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Pullotasig Changoluisa, Priscila Yahaira
    ;
    De la Torres Olvera, Andrea Verónica
    The technological proposal consisted of the production of gummies by replacing commercial sucrose with cabbage syrup (Agave americana L.). Some health problems are generated by the high consumption of sucrose, and the industry has been working on reducing its use; for this purpose, alternatives with different types of natural sweeteners are needed to obtain favorable results. Therefore, sucrose was partially or totally substituted by C. syrup in the production of gummies. A completely randomized single-factorial experimental design was carried out, developing four treatments with different concentrations of sucrose and cabuya syrup and a control (T1) with sucrose as a sweetener; in T2, T3, T4, and T5, the percentage concentrations were managed. By means of sensory analysis with 25 untrained panelists, T3 (50 percent cabuya syrup and 50 percent sucrose) was established as the best treatment. It was compared with T1 to measure texture and different physicochemical parameters. In the texture analysis T3 presents hardness of 1301 gf and 1156 gf in the cycles; adhesiveness 0,3 mJ; resilience 0,81; cohesiveness 0,88; elasticity 7,48 mm; and chewiness 84,3 mJ. The protein content of T3 was 9,06 percent. Moisture content was 39,49 percent. Sucrose, 36,16 percent; glucose, 1,41 percent; fructose, 0,39 percent. Finally, microbiological analysis was performed to evaluate mesophilic aerobes, coliforms, molds, and yeasts; all analyses were within the ranges established by INEN 2217.