Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Quispe Saca, Jhonatan Paul
;
Moreno Miranda, Carlos Santiago
The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.
Efecto de la incorporación de pulpas vegetales, zapallo (Cucurbita moschata), remolacha (Beta vulgaris) y camote (Ipomoea batatas) sobre las propiedades tecnofuncionales y el perfil probiótico de un kéfir de leche
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Alcaciega Moposita, Evelin Elizabeth
;
Moreno Miranda, Carlos Santiago
Milk kefir is a fermented beverage with recognized probiotic properties. Its functionality can be enhanced by incorporating plant-based ingredients rich in fiber, antioxidants, and bioactive compounds. The use of pumpkin (Cucurbita moschata), beet (Beta vulgaris), and sweet potato (Ipomoea batatas) pulps is a promising strategy for developing fermented dairy products with added nutritional and functional value. Treatments were formulated with 5, 10, and 15 percent of each plant pulp, along with a control without added pulp. Soluble solids, pH, titratable acidity, and viscosity were monitored during fermentation. Once fermentation was complete, syneresis, water-holding capacity, and sensory acceptability were determined by assessing aroma, color, flavor, texture, and overall acceptability. The pulps modified the fermentation kinetics, decreasing soluble solids and pH, and increasing acidity, thus demonstrating the metabolic activity of the kefir microorganisms. The treatment with 5 percent pumpkin stood out for its greater physical stability, lower syneresis, and superior water retention capacity. Sensory-wise, the kefir with 15 percent pumpkin achieved the highest overall acceptance. The selected formulation presented 3.06 percent protein, 2.59 percent fat, and 3.05 percent dietary fiber, high viability of lactic acid bacteria during storage, and compliance with microbiological criteria, making it a viable option from a sensory, nutritional, and microbiological perspective.
Uso de cultivos andinos y cáscaras de huevo en el desarrollo de crema pastelera
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01)
Pérez Pérez, Francisco Renato
;
Arancibia Soria, Mirari Yosune
Trends in the consumption of healthy and natural foods have been increasing in recent years to minimize the incidence of chronic diseases caused by poor diet and lifestyle, so this research seeks that through the use of crops Andean underutilized products such as achira, oca and sweet potato (rich in nutrients and bioactive compounds), develop a pastry cream (very coveted in the confectionery and pastry industry) with added value, fortified with calcium from eggshells, bioavailable calcium , which is generally sent to municipal dumps as waste from the food industry, thus helping to minimize environmental impact and providing new alternatives for the use of Andean crops in the development of food products. In the research work, 4 prototypes of pastry creams were developed (C, CC, CY and CCY) that were evaluated by proximal analysis, APT, rheological properties, color measurement, stability, and sensory analysis. Investigation results indicated that eggshell powder significantly increased ash content without compromising rheological properties, weak gel characteristics, and sensory properties. The APT showed that the eggshell in the pastry cream slightly decreases the firmness and improves the elasticity, while the microbiological stability was maintained for 16 days thanks mainly to the heat treatment given to the pastry cream. According to the sensory analysis, it was concluded that the CC pastry cream prototype is the one that received the best score in the level of acceptability. The product developed could be an alternative to improve the intake of calcium and antioxidants from organic sources, and an innovative product with a great health and economic impact.
Análisis técnico de tubérculos andinos (papa china, camote, zanahoria blanca) para procesar productos funcionales con el fin de fomentar su consumo, en la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09)
Morales Morales, María Gabriela
;
Cerda Mejía, Liliana Alexandra
The present research work was carried out with the purpose of detailing, through a technical analysis, the organoleptic, physicochemical and nutritional properties that the Andean tubers, papa china, camote and zanahoria blanca have, as well as to determine the consumption of these tubers by the population of the province of Tungurahua. In the research process, the descriptive methodology was used, with which the characteristics of the research were detailed, generating analysis and obtaining conclusions; scientific method, being this the base method for the development of the present research, since it allowed to obtain different knowledge to develop the corresponding analysis in the present research work. Thus, after having developed the entire research process, as results it was found that the Andean tubers have high nutritional and healing properties, however, consumption by the population under study is low, since most of them do not like its flavor in its natural presentation, which is why it is advisable to convert these Andean tubers (papa china, camote and zanahoria blanca) in processed foods such as chips, cookies or flour, in order to increase their consumption and contribute to improve the lifestyle of people.
Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (tropaeolum tuberosum) y camote (Ipomea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Rodríguez Maroto, Verónica Anabell
;
Acurio Arcos, Liliana Patricia
The knowledge of the food thermal properties is very useful, because they are essential dates for the planning of various thermal treatments, which are involved in the creation of industrial processes, equipment designs, process time estimation and production of food suitable for consumption and with a long commercial life. Therefore, the objective of this study was to determine the effect of temperature and heating power on the food thermal properties (specific heat, thermal diffusivity and thermal conductivity) of four types of Andean tubers (sweet potato, jicama, mashua and oca), whole and in extract. The effect of temperature was determined at 8 and 16 Celsius degrees for specific heat by the method of mixtures and for thermal diffusivity at 35 and 60 Celsius degrees by the cylinder method; while thermal conductivity the effect of the heating power at 7.5 and 9 volts was evaluated by the probe method. The thermal properties of the four tubers studied were affected in all cases by the chemical composition, the structural changes of the food, as well as the temperature and the heating power. Jicama presented the highest value of specific heat and thermal conductivity, due to the high-water content. While total solids have an inversely proportional relationship with thermal diffusivity, due to the internal resistance they exert to heat transfer. On the other hand, the three thermal properties studied have higher values when working with extracts, because heat transfer in liquids is predominantly carried out by convection.
Determinación de propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (Tropaeolum tuberosum) y camote (Ipomoea batatas)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11)
Conrado Mora, Kathia Mishel
;
Acurio Arcos, Liliana Patricia
Thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Ecuadorian tubers (oca, jicama, mashua and sweet potato) were determined, in whole tuber and extract. For each thermal property methodologies tested by different authors were used, and in the case of specific heat the results were corroborated by Differential Scanning Calorimetry. Higher values were obtained in jicama and lower in sweet potato in all the thermal properties studied. A direct relation of the properties with the composition was observed and higher values were obtained working with the tuber extract because the liquid state has better heat transfer. Finally, there is a directly proportional relationship between specific heat and the thermal diffusivity with the temperature.
Evaluación de las propiedades fisicoquímicas y funcionales de féculas de tres variedades de camote (Ipomea batata) para aplicaciones alimentarias
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07)
Manzanillas Rojas, Lisbeth Adela
;
Paredes Escobar, Mayra Liliana
In this research work we evaluated the physicochemical properties (PFQ) and functional (PF) of starches orange sweet Potato (CA), White (CB) and purple (cm) from Zapotillo-Loja. The physicochemical properties determined were the microscopic morphology of the granule, color, starch content and amylose. Between the functionless properties, the clarity of the pastes, water retention capacity, solubility, swelling factor, viscosity and gelatinization temperature were measured. The granules of the different starches presented shapes between spherical and oval with a size range of 15, 6-17.5 μm. Differences in color between varieties were determined both in tone, Chroma and in Yellowness index. White sweet potato starch presented the highest values of water retention capacity and solubility index. The gelatinization temperature presented by the orange, white and purple variety was 71, 5, 80, 8 and 80, 4 respectively. The content of starch and amylose varied in each sample between 25, 12-27, 86 percent and 35, 04-39, 70 percent, respectively. The suspension of purple sweet potato starch has the highest viscosity among the starches analyzed White and purple sweet potato starches may be recommended for high temperature processed foods where the viscosity of the product is desirable. The highest percentage of clarity was presented by yellow sweet potato starch.

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