Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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.
Evaluación de una cerveza tipo American Pale Ale con sustitución parcial de malta por amaranto negro (Amaranthus hybridus L.) aromatizada con hierbabuena (Mentha spicata) y guayusa (Ilex guayusa) como alternativa al lúpulo (Humulus lupulus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Morocho Carrera, Juan Sebastián
;
Delgado Ramos, Andrea Verónica
Despite the growing demand for beer in Ecuador, the domestic industry remains constrained by its dependence on imported inputs, such as malt and hops. Consequently, this research aimed to valorize local raw materials by utilizing Andean pseudocereals and native flavorings in the production of an American Pale Ale. Four treatments involving the partial substitution of barley malt were developed: T1 with 25 percent black amaranth malt flavored with spearmint, T2 with 25 percent black amaranth malt flavored with guayusa, T3 with 30 percent black amaranth malt flavored with spearmint, and T4 with 30 percent black amaranth malt flavored with guayusa. The methodology included monitoring pH, acidity, and soluble solids (°Brix) over 7 days, alongside hedonic, descriptive, and discriminative sensory evaluations. Results indicated significant differences among treatments; guayusa-flavored formulations were distinguished by superior consumer acceptance and a complex aromatic profile. Physicochemical analysis of the optimal treatments revealed that T2 contained 2.9 percent alcohol by volume, 0.25 percent acidity, and a pH of 4.46, while T4 reached 3.1 percent alcohol by volume, 0.35 percent acidity, and a pH of 4.32. In conclusion, incorporating black amaranth and local flavorings preserves the style's integrity, yielding a light, balanced beverage with a distinct regional identity.
Desarrollo y caracterización de una bebida alcohólica espirituosa a partir de la fermentación y destilación de residuos de panificación
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Escobar Illanes, Xavier Nicolas
;
Moreno Miranda, Carlos Santiago
The overproduction of solid waste by the artisanal bakery industry demands valorisation strategies. This study aimed to develop and characterize a spirit drink produced through the fermentation and distillation of bakery waste. The methodology employed a mixture of bakery products converted into flour using a standardized processing protocol, which included an acid wash and enzymatic hydrolysis to produce fermentable sugars, applying a 2 × 3 factorial experimental design that evaluated two yeast variants (Saccharomyces cerevisiae var. diastaticus and S. bayanus) at three substrate concentrations (1:2, 1:3, 1:4). The final distilled product was analyzed physicochemically, microbiologically, and sensorially. The treatment (S. bayanus, 1:4 dilution) presented the best sensory profile in terms of aroma, taste, and acceptability. This treatment complied with safety (NTE INEN-ISO 21527-2) and physicochemical (NTE INEN 2014) standards, reporting an absence of microbiological contaminants, a qualitative absence of methanol, and an absence of furfural as determined by Gas Chromatography (GC). Furthermore, this treatment sensorially outperformed the commercial control owing to an aromatic profile rich in esters, fatty nuances, and cereal notes, favored by fermentation free from osmotic stress. It is concluded that transforming bread waste into a quality alcoholic beverage is technically feasible, providing a circular economy alternative that revalorises by-products that generate losses, through the production of spirits.
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.
Evaluación del potencial antioxidante del extracto microencapsulado obtenido de la mora (Rubus niveus) mediante secado por aspersión y su uso en la formulación de vino de mora (Rubus glaucus benth)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Yuccha Labre Myriam Alexandra
;
Vargas López José Homero
Today, human nutrition is characterized by a growing dependence on industrial products, which has reduced dietary diversity and displaced the consumption of wild species. Despite their nutritional and functional value, these species are consumed only locally and lack scientific and technological support. Rubus niveus is a wild species with edible fruits of high nutritional potential, but they are currently underutilized and have a small market share. The following research evaluated the extract of Rubus niveus microencapsulated by spray drying, and its incorporation into the formulation of a blackberry wine (Rubus glacus benth). The blackberries (Rubus niveus) were harvested in the Tisaleo canton, province of Tungurahua (Ecuador). To obtain the extract, 96 percent ethanol was used, which was selected after comparative tests with different concentrations. The bioactive compounds were then microencapsulated with maltodextrin in a ratio of 20:80 (extract:maltodextrin). The total polyphenol content was determined using the Folin-Ciocalteu reagent, and the antioxidant capacity was determined using the in vitro method with the DPPH radical. The microencapsulated extract of Rubus niveus showed an encapsulation efficiency of 94.30 percent and reached a content of 214.43 mg gallic acid equivalents (GAE) and an antioxidant capacity of 401.19 µmol Trolox equivalents per 100 g of powder, corresponding to a DPPH radical inhibition of 71.42 percent.
Evaluación fisicoquímica y del potencial antioxidante del extracto micro encapsulado de uva de monte Pourouma cecropiifolia Mart. y su formulación de vino
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Toalombo Laica Jessica Paola
;
Vargas López José Homero
This research focused on the study of a dehydrated Amazonian fruit, the mountain grape Pourouma cecropiifolia Mart., an Amazonian fruit of high nutritional value, but greatly undervalued in the industry. Therefore, its physicochemical properties, such as soluble solids, pH, acidity, ash, proteins, among others, were evaluated. This extract produced a concentrate rich in phenolic compounds (polyphenols, flavonoids, anthocyanins, etc.), whose antioxidant capacity was evaluated according to the Folin-Ciocalteu and DPPH methodologies. Subsequently, this concentrated extract underwent a microencapsulation process by spray drying using maltodextrin as an encapsulating agent to preserve its bioactive compounds. The resulting powder was incorporated into the formulation of an artisanal wine, which underwent physicochemical and sensory evaluations. The final results obtained indicated that the dehydrated fruit contains bioactive compounds with antioxidant activity and that the microencapsulation process preserved its functional properties. Furthermore, the introduction of the microencapsulated extract into wine positively improved its sensory profile. Therefore, the sensory analysis indicated a good acceptance of the final product, indicating the feasibility of its use in functional foods. The work proposes an innovative and sustainable alternative for the use of wasted Amazonian resources, indicating that it is possible to combine plant extracts stabilized by microencapsulation in fermented foods, thus promoting innovation in the food industry through the use of regional raw materials.
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.
Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Sánchez Ojeda, José Ricardo
;
Ortiz Escobar, Jacqueline de las Mercedes
Mead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.
Plan de negocios para la producción y comercialización de un producto destilado a partir de dulce de cabuya (Agave americana var) en la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2024-08)
Oñate Murillo, Daniela Nataly
;
Robalino Martínez, Dolores del Rocío
The Cabuya Sweet or Misque is a traditional beverage from Cotopaxi; therefore, it is necessary to industrialize it into a distilled product. This work starts from a descriptive study, whose objective was to design a business plan that allows for the production and commercialization of the distilled product. The business plan includes market, technical, administrative, and financial evaluation studies. By studying the market, unmet demand was determined; the target market is aimed at consumers aged between 18 and 45 years. The technical study complied with the characterization of the raw material, obtaining a value greater than 14 degrees Brix; the pH obtained was between five and six; for fermentation, a total of six degrees Brix and a pH of five to four were obtained, in addition to having 5 percent alcohol. The analysis of the final product obtained ten degrees Brix, a pH of four, and reached 38 percent alcohol; these analyses were performed based on the INEN 1837 technical standard. The administrative study was structured, serving as the basis for the operationalization of the company. Finally, a Net Present Value (NPV) of $2,380 was determined with an Internal Rate of Return (IRR) of 37 percent, and the capital recovery time is around two years and three months; therefore, it is concluded that the project is financially profitable in the long term.
Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa DESTYLAB S.A.S ubicada en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Telenchana Ruiz, Adriana Lisbeth
;
Guanoquiza Rivera, Manuel Israel
This work focused on developing a Good Manufacturing Practices Manual (GMP) in the microenterprise DESTYLAB located in the city of Ambato, dedicated to the manufacture of an alcoholic beverage, aguardiente, with the objective of establishing procedures and parameters for compliance with quality, safety and food safety in the production line. An initial diagnosis of the microenterprise was made by means of a checklist with eight established chapters, where three levels were applied for the evaluation: Complies, Does not comply and Does not apply. In the initial evaluation, 58.15 percent was non-compliant, 27.17 percent was non-compliant and 14.67 percent was non-applicable to the microenterprise. The manual contains SOPs and SSOPs, which were established according to the microenterprise's needs and taking into account all the activities carried out in the areas and production lines to ensure quality assurance and safety. The action plan was developed based on the nonconformities found in the microenterprise, through the ARCSA 067-2015 regulations to issue necessary corrective actions. The report will allow the microenterprise manager to prioritize improvement initiatives for the implementation of Good Manufacturing Practices.

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