Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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.
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.
Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Carrera Sánchez, Michael Alexander
;
Flores Tapia, Nelly Esther
Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
Estudio bromatológico de las flores de Oxalis lotoides (Kunth) y su aplicación en una infusión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Sánchez Herrera, Cristian Fabricio
;
Vargas López, José Homero
The use of flowers provides unique flavors and aromas in the preparation of infusions, especially from native species of Ecuador that have been used for medicinal purposes and have shown to contribute nutritional value to the body. Therefore, their use can help prevent the consequences of not having a nutritious and balanced diet. This research aims to evaluate the bromatological characteristics of Oxalis lotoides (Kunth) flowers and their application in an infusion. The flowers of Oxalis lotoides (Kunth) were collected in the Aláquez parish of Latacunga canton, Cotopaxi province. Their chemical and nutritional composition was evaluated, obtaining a pH of 3.109, 4.0 degrees Brix for soluble solids, 0.072 percent acidity expressed as citric acid, 91.694 percent moisture, 8.89 percent fat, 0.58 percent ashes, 15.4 percent protein, 51.5 percent total dietary fiber, 13.4 percent total sugars, and 147.8 mg of vitamin C per hundred grams. An infusion was prepared using dehydrated flowers, and a sensory evaluation was conducted, with the highest acceptability found in the attribute of color. Finally, a microbiological evaluation was performed to verify compliance with the minimum microorganism levels according to the NTE INEN 2392 standard. This research provided a contribution to the knowledge of the chemical composition of Oxalis lotoides flowers, which demonstrated to be a source of nutrients, making it a viable option for the development of new products with nutritional value.
Estudio bromatológico del tallo de Oxalis lotoides (Kunth) y su uso en la formulación de un encurtido
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Ruiz Cajas, Victoria Gabriela
;
Vargas López, José Homero
Ecuador stands out worldwide for its rich biodiversity, which motivates to investigate and collect data on various species, several of them with insufficient information. Oxalis lotoides (Kunth), a plant of the Oxalidaceae family, which despite being used in various locations, its physicochemical properties and nutritional content are unknown. Physicochemical analyzes of the stems revealed pH 2.328 percent, soluble solids 2,900 degrees Brix, humidity 91.987 percent, and titratable acidity 0.159 percent citric acid. Vitamin C 37.2 mg per hundred grams and dietary fiber 68.70 percent stand out in the nutritional analysis. Optimum pickling will be perfected with 10 percent brine on fresh stems (pH 2.414 percent, soluble solids 7.533 degrees Brix, moisture 88.997 percent, titratable acidity 0.746 percent citric acid). The nutritional analysis reveals fat 0.296 percent, protein 0.303 percent, crude fiber 1,600 percent, carbohydrates 8.804 percent, and calories 39,092 Kcal. The microbiological approach includes E. coli, Salmonella spp, aerobic mesophilic Enterobacteria, and BAL counts. In short, these analyzes carried out on the stems of Oxalis lotoides (Kunth) facilitated the opening of new, deeper investigations for innovative proposals in the food industry.
Elaboración de galletas a base de harina de higo (Ficus carica) y harina de avena (Avena sativa) utilizando tres tipos de edulcorantes (panela, azúcar blanca y eritritol) para jóvenes adultos de 18-25 años
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Quelal Peralta, Martha Lizeth
;
Morales Acosta, Dayana Cristina
Cookies are one of the most desired snacks for both children, youth, and adults. However, a large part of the biscuit industries makes their products from refined wheat flour, butter, highly caloric sweeteners and ingredients whose nutritional contribution is low. In this study, the elaboration of cookies from fig flour (Ficus carica) and oat flour (Avena sativa) using three types of sweeteners (panela, white sugar and erythritol) was proposed for young adults aged 18-25; with the purpose of providing a food with a sensory, physical, and nutritional composition that adapts to the requirements of consumers. For the development of the investigation, different formulations were used in relation to the proportions of fig flour (HH) and oat flour (HA) (30:70, 50:50 and 70:30), in addition to the type of sweetener (panela, sugar and erythritol). To determine the best treatment, sensory parameters (color, odor, taste, texture, and acceptability) were evaluated using an incomplete block design, and textural properties using a Brookfield texturometer. The best formulation obtained was a1b1 (30 percent HH, 70 percent HA and sweeteners). The proximal analysis of the best treatment was obtained: 2.90 percent moisture, 8.23 percent protein, 16.22 percent fiber, 20.77 percent fat, and an energy content of 419 kilocalories per-100 grams of product. The cookie could be an alternative to complement the diet of people between 18 and 25 years of age.
Elaboración de un té a base de uvilla (Physalis peruviana L.) endulzado con stevia (Stevia rebaudiana Bertoni) como edulcorante natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03)
Basantes Morales, Cristina Viviana
;
Vargas López, José Homero
A filtering infusion is a beverage made from leaves, flowers or dried fruits of aromatic herbs, the product is packaged in filtering bags, ready to be prepared in hot water. A tea was developed and evaluated based on dehydrated and sweetened uvilla (Physalis peruviana L. ) sweetened with Stevia (Stevia rebaudiana Bertoni) as natural sweetener, three different formulations were designed: dehydrated uvilla and Stevia powder (T1: 60 percent and 40 percent; T2: 50 percent and 40 percent; and T3: 85 percent and 15 percent): 85 percent and 15 percent), respectively, were used (4 Kg uvilla and 2 Kg Stevia) as experimental unit; the proximal and complementary analysis of the raw material was carried out (Brix degrees, pH, humidity, ash, Vitamin C, titratable acidity and reducing sugars), the acceptability between the different treatments was determined by means of a sensory test (hedonic scale). For the statistical analysis of the data, ANOVA and Tukey tests at 95 percent confidence were used using the STATGRAPHICS Centurion XVI statistical package. According to the acceptability test applied to 30 untrained panelists, the most acceptable treatment was T3 (85 percent dehydrated grapes and 15 percent Stevia); of the best treatment, the bromatological analyses were determined in percentage: 11.4 percent moisture and 5.5 percent ash. The product also presented good microbial quality and the values determined for molds, yeasts and total coliforms were within the limits established by INEN 2 392 (2007).
Estudio bromatológico de Disterigma empetrifolium (Kunth) Drude y su adición en una barra energética
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
Bombón Amaya, Erika Viviana
;
Vargas López, José Homero
The main objective of this research is to study the bromatological characteristics of Disterigma empetrifolium (Kunth) Drude and its addition in an energy bar. The idea was born to use these fruits of native species of Ecuador and to incorporate them in a nutritious diet for people. Disterigma empetrifolium (Kunth) Drude (chirimote) is a species of the Ericaceae family. The fruits were collected in the Teligote hill - Pelileo, province of Tungurahua. It contains high amounts of vitamin C, potassium, iron, total sugars and dietary fiber. The next step was to obtain an energy bar based on D. empetrifolium, for the formulations an AxB factorial design was used, in combination with dehydrated chirimote fruit and panela honey where 6 treatments were obtained. The acceptability of the product was then evaluated and ANOVA and multiple range tests (Tukey) were carried out, where it was observed that there was a significant difference between the treatments, indicating that Treatment 4 was the best (20 percent dehydrated fruit of D. empetrifolium and 15 percent panela honey). Bromatological analyses were carried out, which indicated that per 100g of product in percentage there is 8.25 moisture, 2.10 ash, 7.73 protein, 11.1 fiber, 6.71 fat, 64.11 carbohydrates and 347.75 kcal of caloric energy. On the other hand, evaluating the microbial quality of molds, yeasts, total coliforms and E. coli, indicating that they are within the limits established by INEN 2595.
Análisis Bromatológico de la carne de conejo comercializada en la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09)
Solís Gavilanes, Juan Carlos
;
Pérez Aldas, Lander Vinicio
Whether it is a social aspect or an ancestor, rabbit meat has positioned itself as a rich variety in protein, low in fat and cholesterol, making it a very accessible option in the Province of Tungurahua, especially in the cantons of Cevallos, Quero and Ambato. However, there are places where this product is marketed without providing quality indexes that support an optimal product for human consumption. The handling, treatment, packaging, among other parameters must comply with both national and international standards such as: INEN NTE, ISO, FSSC, BRGS, etc. This safety culture is essential for a product to go to the market. Therefore, this project had the purpose of providing bromatological standards that stands up in the country and its instrumental methods described for rabbit meat. The bromatological analysis that was carried out, allowed to obtain ranges of: pH (5.022 plus-minus 0.0099 to 5.865 plus- minus 0.0148), acidity (0.403 plus-minus 0.0159 to 0.480 plus-minus 0.0211), CRA (23.092 percent, plus-minus 1.419 to 25.009 percent, plus-minus 1.414), Protein (19.39 percent, plus-minus 0.2687 to 28.58 percent, plus-minus 0.1273), humidity (73.960 percent, plus-minus 0.834 to 77.025 percent, plus-minus 0.1628) and fats (1.4027 percent, plus-minus 0.0142 to 1.5245 percent, plus-minus 0.0313).
Efectos de los métodos de deshidratación de frutas sobre sus propiedades nutricionales y sensoriales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
Japa Paqui, Lida Esperanza
;
Acurio Arcos, Liliana Patricia
Nowadays the dehydration is one of the most used methods for fruit preservation by reducing moisture, it helps to maintain microbiological and enzymatic stability during storage. However, drying affects the physical and chemical properties of the product, and this affectation depends largely on the dehydration technique used. The most important changes observed in this type of process are: structural collapse, the formation of dark colors, loss of aroma and flavor, degradation of nutritional compounds, mostly those of a thermolabile nature. The objective of this research was to summarize the effects of dehydration by surface evaporation, microwaves and lyophilization, in its nutritional and sensory properties of fruits. Based on bibliographic reviews of research carried out worldwide, it was established that high temperatures and long process times are the main factors that affect product quality; as well as: the power of the equipment, concentration of the osmodehydration solution and of the treatments prior to the dehydration process. Finally, the information collected will allow food industries to select the most appropriate dehydration method, depending on the nature of the fruit and the level of quality of the food to be developed.

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