Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2015 - 201922020 - 20263

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Tema: search.filters.subject.CHIA

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Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    Evaluación fisicoquímica, nutricional y sensorial de chips y fruit leather de chirimoya (Annona cherimola Mill.) con chía (Salvia hispánica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Plasencia Carvajal, Milenka Paulette
    ;
    Moreno Miranda, Carlos Santiago
    The present research focused on the physicochemical, nutritional, and sensory evaluation of cherimoya (Annona cherimola Mill.) chips and fruit leather incorporating chia (Salvia hispanica L.). The purpose was to utilise ripe fruit, addressing its high mechanical sensitivity and minimal industrialisation. The objective was to establish and evaluate the comprehensive properties of these dehydrated snacks. An experimental methodology centred on optimising the convection dehydration process was employed. Pulp ripeness (intermediate-high) and drying time were varied: 8 to 10 hours for the leather, and 6 to 10 hours for the chips. Sensory validation was carried out with a semi-trained panel using Friedman and Wilcoxon tests. It was determined that the optimal treatment for the fruit leather was 10 hours of drying with high ripeness. For the chips, the optimal treatment was 6 hours of drying with low ripeness. Flexibility was the most determining factor for the leather, and crunchiness (or crispness) was key for the chips. The addition of chia significantly increased the total dietary fibre in both leather and chips. The fibre content was successfully elevated from the usual range of 2–5 per cent for fresh cherimoya to 9 per cent. The physicochemical characterisation confirmed that the accepted leather met the optimal moisture range of 23.64 per cent and exhibited adequate elasticity (Peak Load of 11.13 Newtons). The chips achieved low moisture (12.37 per cent) and high fracturability (17.30 Newtons).
  • Miniatura
    Item type:Ítem,
    Desarrollo de un snack a base de avena (Avena sativa L.), chía (Salvia hispánica L.), pasas de uva (Vitis vinifera L.), piña (Ananas comosus L.) y coco (Cocos nucifera L.) deshidratados, endulzado con edulcorante natural
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Camino Fiallos, Bryan Gabriel
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Ultra-processed snacks dominate the current market, creating an unmet demand for healthier, more nutritious, and sensorially acceptable alternatives. In response to this issue, the snack market remains saturated with products high in refined sugars and saturated fats, where the availability of healthy, nutritious, and sensorially appealing options is limited. Three formulations were developed by varying the proportions of oats and chia, while keeping the other ingredients constant. The methodology included yield, moisture, and instrumental texture analyses of the three formulations, followed by a sensory evaluation with thirty semi-trained panelists using a five-point hedonic scale. The best formulation selected was characterized through physicochemical, nutritional, and microbiological analyses according to AOAC and INEN methods. The results indicated that formulation one, prepared with a higher proportion of oats and a lower proportion of chia, showed the highest post-baking yield, met the moisture parameters established by regulations, and achieved the best sensory acceptance. The developed snack presented adequate levels of protein, healthy fats, and total dietary fiber, in addition to meeting the microbiological standards established by national regulations. It is concluded that producing a healthy snack using natural ingredients is feasible, offering an innovative alternative to ultra-processed products and contributing to the development of healthier foods that promote better consumption habits among the population.
  • Miniatura
    Item type:Ítem,
    Evaluación de la estabilidad oxidativa de una mezcla de aceites de sacha inchi (P.volubilis) y chía (S.hispanica) en polvo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Pardo Jara, Gregory André
    ;
    Paredes Escobar, Mayra Liliana
    Sacha inchi (P.volubilis) and chia (S.hispanica) oil are the natural source with the highest percentage of unsaturated fatty acids known. They are mainly composed of alpha-linolenic acid and linoleic acid and are consumed for their high nutritional value. In contrast, the large amount of unsaturation in their structure makes them susceptible to oxidation. The objective of this research was to increase the oxidative stability of oils in a 50:50 (w-w) ratio. For this purpose, the use of alpha-tocopherol and butylated hydroxytoluene in the microencapsulation process by spray drying (SA), adsorption coating (RV) and spray drying with adsorption coating (SA-RV) was evaluated. An accelerated oxidation test was performed and determined that the RV samples with N-ZORBIT 2144 exhibited longer shelf life compared to SA and SA-RV. The results of the experimental design suggest that the use of adsorption coating gives a higher level of protection than spray drying. Thus, the type of process, antioxidant and their interaction affect the oxidative stability of the oils.
  • Miniatura
    Item type:Ítem,
    Determinación del contenido de azúcares reductores, totales, almidón y de los elementos minerales calcio (Ca), hierro(Fe) y magnesio (Mg) en harinas de Amaranto variedad Alegría (Amaranthus caudatus L.), Chía (Salvia Hispanica L.), papa Puca-Shungo (Solanum tuberosum), y zanahoria blanca (Arracacha xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07)
    Alcocer Villacís, Irene Raquel
    ;
    Carpio, Cecilia Mercedes
    The objective of this study was to determine the content of reducing sugars, total sugars and starch in flours of Amaranth, Chía, potato Puca shungo and White carrot flours by the method of 3,5 dinitic salicylic acid (DNS). The results showed that carrot flour contains a high percentage of reducing sugars (3.68 percent) and total sugars (20.98 percent); while the potato Puca shungo flour showed that it has a higher percentage of starch (74.42 percent), followed by white carrot flour (69.16 percent). The mineral content was quantified by atomic absorption spectrophotometry. Calcium (Ca), iron (Fe) and magnesium (Mg) were analyzed in the 4 flours; showing chia flour the highest content of the three study minerals with values for Fe of 93.0 micrograms per gram, Ca 4861.2 micrograms per gram, Mg (4194.4 micrograms per gram), results similar to those documented in bibliography.
  • Miniatura
    Item type:Ítem,
    Influencia del proceso de microencapsulación en los ácidos grasos del aceite de Salvia hispánica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06)
    López, Orestes Darío
    ;
    Vicente, Rosana
    ;
    Rodríguez, Eduardo Antonio
    ;
    González, Víctor Luis
    ;
    Nogueira, Antonio
    In recent years, chia (Salvia hispanica L.) has gained great interest due to their high content of alpha-linolenic fatty acid commonly known as omega 3 present in the oil, which has been identified and referenced in various scientific publications. This fatty acid and other unsaturated present in the chia oil, are easily oxidized, that is why it is necessary to provide protection that is possible to achieve with microencapsulation by spray drying. In this paper a study of chia oil microencapsulation was conducted and its fatty acid content was determined before and after the microencapsulation process, showing that the fatty acids were not affected during the process and that effectiveness was achieved in the protection of the oil in the microcapsules obtained.