Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo de un snack proteico a base de amaranto (Amaranthus spp.), nuez (Juglans regia l.) y semilla de zapallo (Cucurbita pepo l.), endulzado con miel de caña (Saccharum officinarum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Paredes López Ehiter Damiano
;
Ortiz Escobar Jacqueline de las Mercedes
The objective of this thesis was to develop a protein snack using natural ingredients such as amaranth, walnuts, pumpkin seeds, and cane honey. The proposal arose in response to the growing demand for healthy foods that not only provide nutritional value but are also appealing and satisfying to today's consumers. Two formulations were developed with different proportions of amaranth and cane honey, keeping the walnut and pumpkin seed content constant. To select the best formulation, a sensory evaluation was conducted with semi-trained panelists, who rated attributes such as smell, taste, texture, and acceptability. The results indicated that both formulations were sensorially acceptable, with no significant differences, so formulation one was selected for having a higher average acceptability in all sensorial aspects applied. Subsequently, physical-chemical, nutritional, and microbiological analyses were performed on the best formulation to verify the quality of the final product. The resulting snack had a high protein and healthy fat content, as well as good levels of fiber and essential minerals. The use of cane honey provided natural sweetness and antioxidant compounds. It was concluded that it is feasible to produce a functional and healthy snack with the proposed ingredients, which meets the technical parameters and can be positioned as an innovative alternative in the Ecuadorian market. In addition, it represents a conscious consumption option, aligned with more sustainable eating habits, and promotes the use of local products with high nutritional value.
Evaluación del efecto de diferentes niveles de sustitución de harina de trigo por quinua (Chenopodium Quinoa) y amaranto (Amaranthus Caudatus) en las propiedades sensoriales, tecnofuncionales y nutricionales de muffins
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Cáceres Sanchez Shirley Estefanía
;
Paredes Escobar Mayra Liliana
This study focuses on the development of a product based on the partial substitution of conventional flours with unconventional flours such as quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus), considering the need to maintain sensory and techno-functional characteristics. Three formulations were developed with the flours and proportions, which were evaluated through physical-chemical analysis, texture, microbiological tests, and glycemic index. A Friedman experimental design was used with a panel of untrained tasters to determine preferences. The results showed that the incorporation and use of quinoa and amaranth improved the nutritional profile of the developed product, in addition to increasing its protein, fiber, and antioxidant content. In contrast, factors such as smell, aroma, and texture significantly influence consumer perception. For this reason, the use of Andean pseudocereals as a partial alternative to wheat in bakery products is viable, significantly promoting options that may be more nutritious and functionally superior to flour. The implementation of pseudocereals opens the possibility of new products for people with diabetes, including food alternatives that comply with the requirements of INEN 3084 for the mixture of dry food products used in baking. Compliance with the microbiological parameters of current regulations demonstrates that the incorporation of pseudocereals does not compromise the safety of the final product, provided that the methodology and preservation of the developed product are respected.
Efecto de la inclusión del amaranto (Amaranthus spp) en las propiedades sensoriales de la cerveza tipo IPA
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chipantiza Quinatoa Karla Lissette
;
Cerda Mejía Liliana Alexandra
Theis study aims to evaluate the inclusion of amaranth in an IPA type beer, since the addition of alternative ingredients has marked a great relevance in the brewing field, based on this, the use of Andean cereals and pseudocereals represents innovation and differentiation within the beer world, highlighting complex aromas and flavors characteristic of IPA beer (India Pale Ale), on the other hand, there is interest in rescuing Andean pseudocereals that despite their great nutritional contribution have not been commercialized on a large scale within human consumption. For this purpose, three batches of beer were formulated and brewed with a substitution of base malt with amaranth of 0 percent, 10 percent and 20 percent. The three treatments were prepared under the same conditions and following the traditional steps such as mashing, wort cooking, cooling, fermentation, carbonation, bottling and capping. In addition, to obtain the best treatment, sensory tests were carried out with trained judges and the necessary physicochemical analysis of the final product. Research shows that the incorporation of amaranth in controlled proportions greatly contributes to the organoleptic characteristics of beer, emphasizing light nuances of cereal and nuts, complementing the intense hoppy profile without diminishing its traditional characteristics. Thus, amaranth is considered an innovative ingredient in craft brewing.
Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Maluzin Brito, Jenifer Germania
;
Paredes Escobar, Mayra Liliana
In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.
Desarrollo de una premezcla pastelera con bajo contenido de gluten a base de almendra (Prunus dulcis), nuez (Juglans regia) y amaranto (Amaranthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Avila Armijos, Adrián Josué
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Paredes Escobar, Mayra Liliana
The interest in the consumption of healthy, safe, and nutritious foods adapted to consumer needs has driven the development of products with low gluten content. This study contributes to the field of health, innovation, and food safety by developing a product that diversifies the use of underutilized Andean crops. As part of the research, a low-gluten confectionery premix based on almond (Prunus dulcis), nut (Juglans regia) and amaranth (Amaranthus) was developed, allowing people with low tolerance to gluten to enjoy a varied diet without compromising their health. A completely randomized experimental design (CRD) was used to evaluate the effect of amaranth flour on the volume and texture of muffins. Sensory tests were conducted to determine the acceptability of the color, odor, texture, and flavor. In addition, physicochemical and rheological analyses were performed to determine the proximal composition of the product and gluten content. The results indicated that the incorporation of the cake premix improved the nutritional profile of the muffins, increasing the protein content to 14.20 and fat to 17.60 percent. However, this increase negatively affected the volume of the muffins compared to the control sample. Consequently, this research work lays the foundation for further research and applications in the food industry.
Elaboración de una barra energética a base de quinua (Chenopodium quinoa), amaranto (Amaranthus caudatus L), chocho (Lupinus mutabilis sweet) y avena (Avena sativa) endulzado con jarabe de jícama (Smallanthus sonchifolius) para deportistas de alto rendimiento
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Espinoza Vayas, Patricia Pamela
;
Paredes Escobar, Mayra Liliana
The health of the Ecuadorian population is compromised by the excessive consumption of fast food and unhealthy snacks, resulting from the adoption of unbalanced diets and poor dietary quality. High-performance athletes, when engaging in these behaviors, do not obtain quality nutrients and good digestibility necessary for their training, therefore, Andean products represent an excellent alternative for the elaboration of energy bars due to their high nutritional value. Chocho, quinoa, amaranth, oats and jicama were the selected raw materials. Three energy bars were formulated by adjusting the macronutrients of each raw material to the requirements of high-performance athletes, by balancing equations using the Gauss-Jordan method. After sensory evaluation, the formulation with the highest acceptability was subjected to texture, proximate composition and amino acid profile analysis. Formulation I, sensory outstanding, showed values of 45.10 newtons for both hardness and fracturability, 5.36 millijoules for elasticity and 0.55 millijoules for adhesiveness indicating good support and structure for the bar. In addition, it met the nutritional requirements for athletes, with percentages of 58.53, 10.18 and 15.89 for carbohydrates, lipids and proteins, respectively. Its caloric content of 389.42 in kilocalories covers approximately 12 percent of the recommended daily calories for athletes. The amino acids identified were 17, with glutamate being the most abundant with 61.42 milligrams of amino acid per gram of protein. Essential amino acids totaled 89.55 grams of amino acid per gram of protein, surpassing other formulations based on andean crops.
Estudio de la capacidad antioxidante de panqueques elaborados a base de harina de chontaduro, amaranto y trigo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Vivanco Barrera, Dennys Janeth
;
Vilcacundo Chamorro, Rubén Darío
Chontaduro, a fruit native to tropical areas of Latin America, is of great interest for its nutritional composition, as it has a significant contribution to carbohydrates and lipids, as well as beta carotene, which has antioxidant properties that are related to the prevention of degenerative and cardiovascular diseases. However, the chontaduro in Ecuador is undervalued and little used, both production and consumption is directed to certain localities, several investigations have shown that chontaduro flour has a wide application in the production of bakery products. In this research, chontaduro flour was made from the pulp and peel of the fruit, the freeze-drying and milling process was used to obtain it, the flour was used in the formulation of pancakes together with other ingredients, and the best pancake formulation was determined by means of a sensory evaluation. Finally, the antioxidant capacity of the flour and pancake with the best acceptability was measured using the ABTS method, the results were 56.61 and 99.81 micro mol of trolox equivalent per gram of sample for chontaduro flour and pancake with the best acceptability, respectively. Therefore, chontaduro flour, due to its content of bioactive compounds, could be considered as an ingredient in the development of new food products with functional characteristics.
Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Paredes Pérez, Adriana Maritza
;
Paredes Escobar, Mayra Liliana
Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Casa Oñate, Dania Esthefania
;
Paredes Escobar, Mayra Liliana
The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.
Elaboración de un proyecto de factibilidad para la instalación de una microempresa artesanal de trufas de chocolate veganas enriquecidas con amaranto, quinua y semillas de sambo en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Carrillo Alquinga, Patricia Belen
;
Ortiz Escobar, Jacqueline de las Mercedes
Vegan chocolate truffles enriched with quinoa, amaranth and sambo seeds is a nutritious, gluten-free and innovative product that delights the consumer's palate. Therefore, the present project was developed in order to know the feasibility of installing a microenterprise producing this type of truffles in the city of Ambato, for which the market, corporate, technical and financial analysis was carried out. In the market study, the general and specific environment of the chocolate derivatives sector was analyzed, as well as the purchase intention, current consumption trends and preference of the target public. In the corporate study, the organizational structure was established for the proper functioning of the artisan microenterprise Chocolatería Carrillo and its mission, vision, values and policies were also determined. On the other hand, in the technical study, the place where the plant will be installed, which is in La Merced parish, was selected due to the benefits it brings to the microenterprise, in addition, the daily production capacity was established, which ensures the profitability of the business, the engineering project, label and plant design. Finally, through the financial study, the profitability and economic viability of the microenterprise was defined in a period of 5 years through the use of financial indicators such as the internal rate of return (IRR), equilibrium point (PE), recovery period of investment (PRI), net present value (VAN) and return on investment (ROI).

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