Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2017 - 201922020 - 20243

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Tema: search.filters.subject.CHOCHOS

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Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Elaboración de un Manual de Buenas Prácticas de Manufactura (BMP) para la microempresa Corporación Casa Producción y Comercialización de Productos Alimenticios CORPOCAS, ubicada en el cantón Latacunga, provincia de Cotopaxi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Toapanta Casa, Erik Wladimir
    ;
    Flores Huilcapi, Ana Gabriela
    This work focuses on the development of a manual of Good Manufacturing Practices to establish changes and improvements in infrastructure, hygiene practices, and workflow for the microenterprise CORPOCAS. At present, the demands of the market and consumers have an impact on products that are of good quality and safety, thus reducing the risks of contamination that may affect food, safeguarding hygiene, safety, and food safety. The diagnosis of the current situation of the microenterprise was developed through a verification guide that specifies the minimum requirements demanded by resolution ARCSA - DE - 2022 - 016 - AKRG, which consists of 210 sections and three scale levels; lies with the requirements; does not comply with the minimum standards; and does not apply to the nature of the food, in which a compliance of 65.95 percent was evidenced, 28.40 percent of non-compliance, and 5.65 percent of items that do not apply. The GMP manual contains Standard Operating Procedures and Sanitation Procedures, which were developed based on the requirements that the establishment does not comply with to ensure cleanliness, disinfection, hygiene, and product quality control. Finally, an action plan was drawn up detailing the necessary corrective measures to remedy the nonconformities to obtain Good Manufacturing Practices certification from the regulatory agency ARCSA.
  • Miniatura
    Item type:Ítem,
    Actualización del Manual de Buenas Prácticas de Manufacturas (BPM) para la empresa INDUNEVALL de la parroquia Totoras - cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
    Zavala Salazar, Joselyn Valeria
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    This final curricular integration report was focused on the development of a Manual of Good Manufacturing Practices in order to implement it and achieve GMP certification for the INDUNEVALL company located in the Totoras town, Ambato city, which is dedicated to the elaboration and commercialization of chochos and mote pasteurized with salt. The initial diagnosis of the company was done through the verification guidance FI-B.5.1.3-ALI-02-02. Well proportioned by the ARCSA which is part of 212 items with 3 levels of evaluation each one. According to this, it was obtained that the company in its current conditions presents 58.02 percent of breach; 33.49 percent of compliance and 8.49 percent of a parameters not applicable to the Company’s activities. The Standardized Operating and Sanitation Procedures were developed based on the nonconformities detected and the requirements established in ARCSA resolution 067 and contains programs, registers and corrective actions, these procedures will allow maintaining adequate hygienic conditions throughout the production process and guarantee the quality and safety of the products. The action plan as the same as the schedule have been prepared with a clear projection to overcoming the nonconformities in an appropriate period of time and according to the resources that the Company has available. All of this is with the purpose to obtain the BPM certificate.
  • Miniatura
    Item type:Ítem,
    Plan de negocios para la producción de un suplemento alimenticio pulverizado de proteína vegetal a base de chocho (Lupinus metabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02)
    Carrillo Albuja, Christian Mauricio
    ;
    Moreno Miranda, Carlos Santiago
    This business plan let analyze the viability of the Project, this Project have as purpose establish the study aspects of the general business plan. The creation of Healthy Leben Company is design to produce a chocho vegetable protein food supplement. By this project we get positive results to keep developing the business purpose, it took several studies relate to business plan, it relate to understand the project of the objectives by indicators and issues that gives real data and get the maximus profit for the company, the corporative study was developed to get best way to structure that adapts to the company could extensible stablish all the growth environment of Healthy Leben. For marketing study took some analyses, it gives data of the best way to understand the ability of the current environment and where it will be the demand of the consumers, business plan in product line and develop of product proveg whit the purpose value and image design that gives a better business corporative imagen and sustainability of the supplement, keeping good conditions in nutritive properties and the important finance study that gives the profitability of the company whit the proveg product, in this last study projected to 5 years of costs and benefits of develop a food supplement, getting an investment return and a good profit in the developing, with ability of sustain the project and operating positive cash flow.
  • Miniatura
    Item type:Ítem,
    Obtención de un hidrolizado enzimático de harina de chocho (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08)
    Navas Enríquez, Vanessa Alexandra
    ;
    López Hernández, Orestes Darío
    The purpose of this investigation was to obtain an enzymatic hydrolyzate from andean lupin flour. For which pineapple juice was used as the source of bromelain. Two factors were studied: pH 5 and 6, and substrate-water ratio 1/10 and 1/20. The prediction equations for the yield and the degree of hydrolysis measured as amino nitrogen percentage were obtained as well as the optimum conditions for the maximum desirability which were pH 5 and substrate-water ratio 1/10,3, from which an scale up for industrial production was performed. The hydrolyzate characterization was carried out by SDS-PAGE electrophoresis and UHPLC, which all wed to conclude that the protein was fractionated in peptides and as a techno-functional property, its solubility improved and the hydrolyzate could be applied as a functional ingredient.