Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20262

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Tema: search.filters.subject.ALIMENTOS SALUDABLES

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  • Miniatura
    Item type:Ítem,
    Formulación y evaluación de una bebida a base de quinua blanca (Chenopodium quinoa Willd) y maracuyá (Passiflora edulis) con aporte de proteína y fibra dietaría
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Lizano Pérez, Esteban Andrés
    ;
    Vilcacundo Chamorro, Rubén Darío
    The growing demand for functional foods has driven the development of healthy alternatives to replace sugary drinks. This research formulated and evaluated a plant-based drink made from white quinoa and passion fruit, incorporating passion fruit peel flour as a source of dietary fiber. A completely randomized design was applied to compare three proportions of quinoa and passion fruit pulp (90 between 10, 80 between 20, and 70 between 30), with the aim of determining the optimal formulation in sensory, physicochemical, and microbiological terms. The sensory results showed significant differences between the treatments, with treatment 2 (80 percent quinoa and 20 percent passion fruit) standing out for its greater acceptance, attributed to the balance of sweetness, acidity, texture, and color. In the physicochemical analysis, this formulation had a safe pH (less than 4.5), good viscosity, and appropriate soluble solids. Nutritionally, the beverage had a high biological value protein content and a dietary fiber content of 3.07 percent, meeting the criteria to be declared a source of protein and fiber. In addition, its low-calorie content reinforces its positioning as a healthy alternative to commercial beverages. Microbiological analysis confirmed the safety of the product, showing minimal mesophilic counts and the absence of coliforms and E. coli, demonstrating the effectiveness of the technological process applied and compliance with Good Manufacturing Practices. Taken together, these results show that the beverage developed is viable, nutritious, and technologically stable, with potential for industrial production.
  • Miniatura
    Item type:Ítem,
    Efecto de la adición de fibra para la producción y enriquecimiento de embutidos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Arellano Salazar, Melany Lizeth
    ;
    Salazar Garcés, Diego Manolo
    Food industries seek to develop functional products these due to the high demand they have in the market, thanks to the fact that consumers choose healthier foods, with more natural components and fewer artificial ingredients, that is why reformulations in sausages with the incorporation of Dietary fibers are considered as strategies that allow, in the first place, to revalue products that due to their characteristics have lost space, and on the other hand to obtain a functional and healthier food due to the incorporation of fibers that can enrich and generate benefits in the production of sausages. Due to the aforementioned, the different investigations show that natural fibers from fruits, vegetables, cereals or synthetic fibers such as pectin, β-glucan, inulin help to improve the quality of meat products with respect to functionality, for example, fibers They are favorable in reducing and replacing fats and others are considered as antioxidants that help delay lipid oxidation, other fibers have high water retention capacity, help to improve emulsion stability and also improve cooking performance. However, the inclusion of fibers in high concentrations can affect the sensory characteristics of the product, causing greater darkening and hardness, thus damaging the acceptability of the meat derivative by consumers.