Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 20182

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Tema: search.filters.subject.BANANA

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  • Miniatura
    Item type:Ítem,
    Aprovechamiento integral de banana de rechazo en la elaboración de salchichas tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11)
    Calderón Altamirano, Lenin Adrian
    ;
    Arancibia Soria, Mirari Yosune
    In this work we have studied the evolution of the quality characteristics of Frankfurt-type sausages made with banana pulp flour, pulp-shell meal and shell meal, during refrigerated storage. The analytical determinations carried out were: microbial counts of aerobic mesophiles, enterobacteria, Staphylococcus aureus and molds and yeasts, chemical analysis (pH, proximal composition), and sensory analysis The microbial counts of mesophilic aerobes, molds and yeasts, determined the shelf life of the product at 15 days, with the absence of Enterobacteriaceae and S. aureus. The content of ash and fat was influenced by the amount of dietary fiber in the Cs sample (7.304 percent), but it did not influence the determination of the remaining proximal parameters such as humidity and protein where they did not show a significant effect (P less than or equal 0.05 ) between treatments. In the physicochemical study, pH values close to neutrality were determined, due to the low percentage of acidity in all the sausages, obtaining the lowest value in the sample Cs (6,490), due to the higher fiber content in its structure compared to the rest treatments
  • Miniatura
    Item type:Ítem,
    Caracterización reológica de suspensiones elaboradas a partir de harina y residuos de banano de rechazo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-01)
    Lalaleo Córdova, Diana Jimena
    ;
    Arancibia Soria, Mirari Yosune
    The valuable nutritional and functional properties of banana flour and the residues generated during its production have made the industry to turn them into a byproduct with important application. However, it is necessary to characterize the materials to identify their potential use. In this sense, the present study characterized the banana flours of pulp, pulp-peel and peel based on their proximal composition, functional, thermal and microstructure properties. Suspensions were also developed from the flours obtained and their rheological behavior was determined. The fiber content present in the peel flour (10 percent - 13.7 percent), influenced some functional properties such as solubility, swelling factor, water holding capacity and the gelatinization temperature of starch. Also, fiber and starch had a significant effect on rheological characteristics. Flours with high starch contents behaved as a structured and elastic fluid with gelling properties, while flours with high fiber content showed a characteristic behavior of a less structured gel. After adjustment to the rheological models, it was determined that the suspensions made with banana flour have a pseudoplastic behavior, which was satisfactorily adjusted with the power law model.