Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2023 - 20263

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Tema: search.filters.subject.COCO

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Mostrando 1 - 3 de 3
  • 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,
    Desarrollo de un manjar libre de lactosa bajo en calorías a partir de la combinación de leche de coco (Cocos nucifera L.) y piña (Ananas comosus L.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2026-01)
    Guamán Cóndor Evelyn Nataly
    ;
    Ortiz Escobar Jacqueline de las Mercedes
    The objective of this thesis was to develop an alternative delicacy based on coconut milk and pineapple pulp. The proposal arose as an alternative response to the creation of new, innovative, and healthy products with low caloric content that provide nutritional value and are palatable to today's consumers, using products that are rich in vitamins, well-known in the market, and used in everyday diets. Three formulations were developed, keeping the content of sucralose, sodium bicarbonate, vanilla essence, liquid glucose, carboxymethyl cellulose (CMC), and carrageenan constant to maintain the desired flavor and texture, with different amounts of coconut milk and pineapple pulp. To select the best treatment, a sensory evaluation of color, smell, taste, texture, and acceptability was analyzed, with the best treatment being T3, which contains 50.68 percent coconut milk and 33.78 percent pineapple pulp. Physical-chemical analyses were performed to determine the content of soluble solids, ash, moisture, pH, Brix degrees, and nutritional characteristics such as total protein, fat content, dietary fiber, and total sugars, as well as microbiological characteristics (molds, yeasts, coliforms, and E. coli). The resulting delicacy was of high quality and complies with current regulations. It was concluded that the delicacy obtained is a low-calorie food alternative that also contains fiber and protein, ensuring nutritional value for consumption by adults and children.
  • Miniatura
    Item type:Ítem,
    Obtención de una bebida hidroalcohólica de coco (Cocos nucifera L.) y hierba buena (Mentha Spicata) mediante la maceración asistida por microondas con ajuste de potencia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Buenaño Pico, Edisson Alejandro
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Alcoholic beverages, as well as hydro-alcoholic beverages in Ecuadorian culture are part of the customs and traditions, both in rural and urban areas, and their consumption is linked to traditional festivities and social group meetings. To obtain the beverage, three microwave-assisted maceration treatments were carried out with three different powers: 5 minutes at 500 W, 10 minutes at 700 W and 20 minutes at 900 W for coconut; and 1 minute at 500 W, 3 minutes at 700 W and 5 minutes at 900 W for hierba buena. The samples were analysed by infrared spectrometry to determine the best macerates, obtaining that the treatment of 20 minutes at 900 W was the best for coconut, and 5 minutes at 900 W for sweet grass, as they had a higher content of phenolic compounds. The two macerates were mixed to obtain four samples and syrup was added. The four treatments were: 55 percent macerate with 45 percent syrup, 60 percent macerate with 40 percent syrup, 62 percent macerate with 38 percent syrup and 65 percent macerate with 35 percent syrup, which were submitted to a panel of 32 tasters. The best treatment was the one with 65 percent macerate and 35 percent syrup, to which physical-chemical analyses were performed according to the Standard (NTE INEN 1837, 2016), obtaining a beverage with excellent organoleptic characteristics and within the standard.