Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2014 - 201912020 - 20254

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  • Miniatura
    Item type:Ítem,
    Estudio comparativo de endulzantes bajos en calorías en la formulación de brownies y su impacto en las características sensoriales, textura e índice glucémico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Sevilla Noroña Alex David
    ;
    Paredes Escobar Mayra Liliana
    That can maintain the sensory and technological quality of baked goods without compromising their nutritional value. In this context, this study developed five formulations by replacing sucrose with allulose and erythritol in different proportions, in order to evaluate their effects on sensory properties, physicochemical characteristics, instrumental texture, color, and glycemic index. Sensory results showed that the formulation with partial allulose substitution maintained high overall acceptance, comparable to the sugar-based control, with favorable ratings in aroma, texture, and flavor. In contrast, the formulation with full erythritol substitution exhibited a significant decrease across all sensory attributes evaluated. Texture analysis revealed that partial allulose incorporation improved parameters such as elasticity and cohesiveness without increasing hardness, whereas full erythritol use resulted in a firmer and less pleasant texture. Regarding color, allulose formulations produced darker and less saturated tones, while full erythritol addition resulted in lighter and more saturated colors, likely due to its limited involvement in Maillard reactions. It is concluded that allulose, particularly in partial substitutions, offers a suitable balance between technological functionality and consumer preference, representing a viable alternative for the development of healthier baked goods without compromising product quality.
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    Análisis de las características fitoquímicas, propiedades farmacológicas, usos y aplicaciones más comunes de la Stevia (Stevia rebaudiana Bertoni) en Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03)
    Miranda Ramos, Cynthia Elizabeth
    ;
    Vargas López, José Homero
    According to World Health Organization nowadays traditional medicine it's considered a fundamental part of health in communities. The gender Stevia represents one of the most diverse in the family Asteraceae. The specie most known worldwide as Stevia rebaudiana Bertoni, commonly called leaf of honey. The investigations main purpose was to research about the phytochemical composition and the industrial and pharmaceutical applications of the species Stevia rebaudiana Bertoni in Ecuador. For the development of this study, we established inclusion and exclusion criteria, like articles and documents taken from scientific databases and investigations conducted since 2015 in English as well as in Spanish resulting in total of 87 articles pre-selected, of which 64 were included. In this study we described the functional groups of the specie as well as the secondary metabolisms in chemical screening. The principal components are glucosides of Steviol: Stevioside and rebaudioside-A, that represent 2.4 percent of the weight of dried leaves that together with the rest of components, they give Stevia rebaudiana anticancer, antihypertensive, antimicrobial and antihyperglycemic properties. This last one allows the population with obesity to use them in the treatment as no caloric sweeteners. About the industrial properties the companies have replaced the saccharose for glucosides of steviol their drinks either if they are carbonated drinks or not due to the fact that they do not produce adverse effects in the health of the people.
  • Miniatura
    Item type:Ítem,
    Estudio de factibilidad para la creación de una empresa de producción de xilitol a base de levaduras aisladas de frutos de durazno (Prunus persica), fresa (Fragaria vesca) y manzana (Malus doméstica) en el cantón de Ambato de la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03)
    Bombón Nuela, Adriana Esmeralda
    ;
    Valencia Silva, Alex Fabián
    Xylitol or birch sugar is a substitute for sugar, which has gained popularity in recent years, its flavor is like to of sugar cane, since its original and natural glycemic index makes it the first option of sweeteners for diabetics. For this reason, a feasibility study was carried out for the creation of a company that produces xylitol based on fruit yeasts, which is used to control or prevent diabetic, prediabetic or metabolic diseases. The market study was carried out, which showed that 99 percent of consumers of calorie-free sweeteners would be willing to purchase the product in the city of Ambato. In addition, the technical study that determined the optimal location of the plant being the Totoras in Ambato city, province of Tungurahua with the highest weighting. Finally, the economic-financial study indicated a NPV value of 80,537.63dollars, an IRR of 74 percent, an R per B cost benefit ratio of 1.64, an ROI of 26 percent and a PRI of 1 year 5 months. When analyzing these points, it was concluded that the project is feasible.
  • Miniatura
    Item type:Ítem,
    Estudio de la sustitución parcial de azúcar por edulcorantes de bajo poder calórico (Sucralosa y acesulfame k) y del porcentaje de pulpa, en la elaboración de una bebida no carbonatada de uvilla (Physalis peruviana )
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014)
    Valencia Toapanta, María Fernanda
    ;
    Acurio Arcos, Liliana Patricia