Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Filtros

Ajustes

Tema: search.filters.subject.BEBIDAS FUNCIONALES

Resultados de la búsqueda

Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    Diseño de una bebida saborizada a base de Diente de león (Taraxacum Officinale) y Muña (Minthostachys Mollis) especies presentes en Quisapincha – Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Ramón Moreno, Jimmy Jorge
    ;
    Delgado Ramos, Andrea Verónica
    The progressive loss of traditional knowledge and food utilization of native plant species, such as dandelion (Taraxacum officinale) and muña (Minthostachys mollis), has limited their agro-industrial valorization in the province of Tungurahua. The objective of this research was to design a beverage based on both plant species sourced from Quisapincha. The methodology comprised the bromatological characterization of the raw materials, the formulation of three treatments through aromatic infusion, the evaluation of acceptability and sensory profile using sensory analysis, as well as the determination of the physicochemical and microbiological parameters of the highest-rated treatment. The results showed that Taraxacum officinale presented higher contents of fiber (12.43 percent), protein (18.16 percent), and ash (15.39 percent), while Minthostachys mollis recorded the highest carbohydrate content (59.62 percent). Both species stood out for the presence of dietary fiber, inulin, phenolic compounds, and other bioactive metabolites of functional interest. The acceptability analysis, processed using ANOVA and Tukey's test, identified the formulation with 1.10 percent muña and 0.40 percent dandelion as the best treatment, which was characterized by aromatic, sweet, and refreshing attributes. The beverage presented a titratable acidity of 0.167 percent, a pH of 4.4, 7.23 degrees Brix, and the absence of growth of aerobic mesophilic microorganisms, molds, and yeasts. It is concluded that the developed formulation constitutes a viable alternative for obtaining functional beverages, contributing to the technological, sensory, and functional potential of these understudied plant species, and expanding the available knowledge for their agro-industrial utilization.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
    Morejón Gonzalez, Abraham Paul
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    The present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una tisana elaborada con frutas, especias y hierbas aromáticas utilizadas en la colada morada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 0026-07)
    Cuascota Castillo, Jeimy Nayeli
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Infusions constitute a natural consumption alternative, caffeine-free and associated with various health benefits, due to the contribution of bioactive compounds present in fruits, spices, and aromatic herbs. In this context, the preparation of a tisane was proposed using ingredients traditionally employed in the preparation of colada morada, an Ecuadorian beverage of high cultural and gastronomic value that preserves part of its sensory identity. In this way, the study contributes to the revaluation of ingredients typical of Ecuadorian gastronomy, providing them with a practical and easy-to-prepare alternative. For product development, three tisane treatments were formulated, prepared with dehydrated fruits, spices, and aromatic herbs, varying the amounts of fruits in the mixture. Physicochemical analyses of moisture, water activity, pH, soluble solids, and titratable acidity were performed in triplicate on these samples. In addition, the sensory attributes of odor, flavor, color, and acceptability were evaluated. The results of the analyses allowed the selection of the best treatment, prepared with blackberry 15 percent, mortiño 15 percent, pineapple 30 percent, strawberry 30 percent, and naranjilla 10 percent, which reached an overall acceptability of 85 percent. Complementary physicochemical, proximate, and microbiological analyses were performed on this formulation, considering NTE INEN 2392 as a reference, with a polyphenol content of 25.8 mg GAE per gram. The counts of Bacillus cereus, Clostridium perfringens, molds, and yeasts were within the established limits, with absence of Escherichia coli and Salmonella spp.
  • Miniatura
    Item type:Ítem,
    Evaluación del potencial antioxidante del extracto microencapsulado obtenido de los frutos de Myrcianthes hallii (o.berg) max vaugh mediante secado por aspersión y su formulación para una bebida natural
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Arriaga Zambrano Bryan Fernando
    ;
    Vargas López José Homero
    Myrcianthes hallii (O.Berg) Max Vaugh, being an endemic plant of the Andes, with an antioxidant capacity represents an effective strategy to protect sensitive bioactive compounds, such as anthocyanins and polyphenols, against environmental factors and technological processes, being fundamental for the development of functional foods with high stability and added value. The extracts obtained from the fruits of Myrcianthes hallii, were microencapsulated by drying by spraying using maltodextrin as an encapsulating agent. A two squared factor design was applied to analyze the effect of solid, liquid ratio (1:20; 1:25) and extraction time (30, 45 minutes) on the retention of bioactive compounds. The extracts were characterized by FTIR spectroscopy, and their antioxidant capacity was determined by DPPH methods. The results showed how optimal conditions maximize the concentration of anthocyanins and polyphenols was a solid/liquid ratio of 1:25, extraction time 30 minutes. Based on these conditions it was obtained that the antioxidant capacity of the extract as microencapsulated in dilution factor 0.025, the percenta ge of DPPH Inhibition for the extract was 79.506 percent, microencapsulated 29.280 percent, in addition to the trolox was 372 plus minus 14.52 (micromole) for the extract and 265.186 plus minus 21.79 (micromole). In addition, showing significant interaction between both factors, highlighting that prolonged times can reduce the stability of antioxidant compounds. Microencapsulation allowed these compounds to be effectively preserved, this supports its application of the development of functional drinks with high antioxidant potential and rich in them, allowing the development of a natural drink, fortified with the bioactive compounds obtained.
  • Miniatura
    Item type:Ítem,
    Elaboración de un néctar a base del mucílago de cacao (Theobroma Cacao)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03)
    Escobar Auqui, Cinthya Carolina
    ;
    Pérez Salinas, Ruth Narcisa
    Cocoa mucilage (Theobroma Cacao) is a surplus of cocoa production, which is usually discarded without considering its potential in the food industry and damage to the ecosystem. The purpose of this work is to present an alternative for the use of the mucilage of fine aroma cocoa by the elaboration of a nectar. A factorial design of a factor was used, generating 18 treatments, 9 from the mucilage of the coast and 9 from the East. The physico-chemical analyses were performed, the results of which had the parameters established in INEN 2337, with a slight difference between provinces in Brix degrees and viscosity, ANOVA was performed that reported significant differences in some sensory attributes analyzed, establishing treatment 5 as the best (30 percent of mucilage of Guayas and monk fruit as a sweetener). From the best treatment, proximal analyses were determined with values of: ash 0.163 percent, humidity 94 percent, protein 0.275 percent, fat 0.738 percent, acidity 0.471 percent and total sugars 4.82 milligrams over 100 grams. For microorganisms, the values were: moulds less than 10 units of mould on millilitre, yeasts less than 10 units of yeast on millilitre, total coliforms less than 2 colony-forming units on milliliter and E. coli less than 2 colony-forming units on milliliter. Finally, a useful life time analysis was performed at 20 days and the nectar was in optimal conditions of consumption.