Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de col (Brassica oleracea var. capitata) en el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Perrazo López, Luis Andrés
;
Salazar Garcés, Diego Manolo
The consumption of traditional meat products has generated concern in the industry due to their low nutritional value. Therefore, efforts have been made to develop new, healthier, and more sustainable alternatives using unconventional flours with better nutritional value, such as cabbage flour and plantain flour. Three formulations were developed with total wheat flour substitution, using 8 percent and 12 percent substitution levels of the cabbage and plantain mixture, in addition to a control using wheat flour. Proximate, physicochemical, texture, and sensory quality parameters were determined. The results showed a decrease in moisture and protein content, along with an increase in fiber, ash, and carbohydrates. Physicochemical analyses showed stability in pH, acidity, and water activity throughout the 21-day storage period, while the color exhibited a slight decrease in brightness and an increase in the b parameter. Texture showed increased hardness and chewiness due to the increased fiber content from the cabbage and plantain flour blend; no cooking losses were observed. Sensory evaluation indicated that the formulation with 8 percent cabbage and plantain flour was more readily accepted in terms of color, texture, and flavor, exceeding the 70 percent acceptance threshold. The inclusion of cabbage and plantain flour results in a sausage with an improved nutritional profile and good technological stability.
Análisis de la contaminación microbiológica por patógenos alimentarios en el chorizo ambateño de los mercados de la zona urbana del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chávez Poaquiza Stiven Alexander
;
Sánchez Garnica Manoella Alejandra
Food safety is a critical challenge for artisanal meat products marketed in traditional markets in Latin America. This study evaluated the presence of microbiological pathogens in chorizo ambateño sausage sold in eight urban markets in Ambato Canton, Ecuador. Samples of unbranded chorizo were collected and analyzed using official NTE INEN methodologies for the detection and quantification of Escherichia coli, Staphylococcus aureus, and Salmonella spp. at 0, 7, and 15 days of storage under controlled refrigeration conditions. The results showed critical storage conditions: 75 percent of the points of sale lacked adequate refrigeration and air-tight packaging. In the case of E. coli, 100 percent of the initial samples exceeded the regulatory limit (less than 1x10 to the third power CFU per-g), increasing to 100 percent non-compliance by day 15. S. aureus showed a similar pattern, with 37,5 percent of non-compliant samples at the beginning, also increasing to 100 percent by the end of the period. In contrast, Salmonella spp. were not detected in any of the samples analyzed. Comprehensive strategies aimed at improving product safety have been proposed, including the implementation of a cold chain, standardized hygiene protocols, optimized packaging systems, and training programs for vendors. The application of these measures could reduce the proportion of non-conforming samples by up to 80 percent, significantly improving the food safety of chorizo ambateño and contributing to the protection of public health in Ecuador.
Efecto de la inclusión de harina entera (pulpa-piel) de plátano no comercial (Mussa acuminata) y harina de residuos de coliflor (Brassica oleracea var. botrytis) en el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Torres Erazo Raquel Patricia
;
Salazar Garcés Diego Manolo
Current food consumption trends show a growing preference for healthier products with lower fat content, improved nutritional value, good sensory quality, and affordable cost. In this context, the use of agroindustrial by-products such as non-commercial banana and cauliflower residues offers a viable alternative to enrich meat products, promoting sustainability and innovation in the food industry.This research focused on the development of emulsified sausages. Two formulations were prepared using whole flour from non-commercial banana and cauliflower residues at inclusion levels of eight and twelve percent (F1 and F2), and compared to two control formulations made with wheat flour at the same levels (Control eight and Control twelve). Each formulation was evaluated for its nutritional composition, physicochemical properties, texture, sensory acceptance, and stability over thirty days of refrigerated storage.The results showed that F1 and F2 had higher levels of fiber, ash, and carbohydrates, and lower fat and energy content compared to the controls. F2 exhibited the highest hardness, possibly due to its higher fiber content and starch retrogradation. The vegetable-based formulations showed lower luminosity, while the controls had higher red color values. F2 also showed lower pH, higher acidity, and lower water activity, which may contribute to greater microbiological stability. In sensory evaluation, Control eight received the highest overall acceptance; however, F1 achieved a comparable level of acceptability, demonstrating that moderate inclusion of these alternative flours is feasible without compromising the product's sensory quality.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de brócoli (Brassica oleracea var. Italica) en el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Guerra Castillo Raúl Mauricio
;
Salazar Garcés Diego Manolo
In response to increasing consumer demand for healthier food products, the food industry has focused its efforts on developing products with improved nutritional profiles, characterized by reduced fat, sugar, and salt content and increased fiber content. In this regard, the use of non-conventional flour derived from agro-industrial waste represents a promising alternative, offering both technological properties and nutritional benefits. In this study, sausages were formulated using blends of non-commercial broccoli and plantain flour at concentrations of 8 and 12 percent, compared with controlled samples made with wheat flour. The formulations were evaluated for their proximate composition, physicochemical, textural, and sensory properties, and stability over 30 days of storage. The results indicated that the highest concentration of broccoli flour plus banana (12 percent) improved the protein and fiber content of 15.47 and 3.16 percent respectively, in the color analysis showed alterations attributed to the nature of the pigments of the mixture of broccoli flour and banana specific by chlorophyll and compounds such as beta carotenes and lutein, in addition, parameters were observed in the hardness of the sausages, in this sense, the greater the amount of flour, the greater its hardness due to the fiber content, the sensory analysis revealed a low acceptance of the formulations with broccoli and banana, however, the flours constitute an alternative to improve the nutritional profile of processed meat products.
Efecto de la inclusión de harina de papa china (Colocasia Esculenta) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Zapata Toaquiza, Johana Lisbeth
;
Salazar Garcés, Diego Manolo
Currently, consumer demand for healthier products drives the food industry to develop foods with reduced fat, salt, and sugar content, as well as high nutritional value, aiming to help prevent chronic diseases. The use of underutilized resources presents an opportunity to improve the nutritional profile of food products. Formulations were developed using Chinese yam flour and non-commercial banana flour at concentrations of 8 percent and 12 percent, along with two controls using wheat flour at the same concentrations. The sausages were evaluated for their proximate composition, physicochemical properties, texture, and sensory quality over 30 days of storage. Based on the results, it was determined that the sausages produced have an interesting nutritional value, with the 12 percent Chinese yam and non-commercial banana flour formulation standing out. The color of all four formulations was affected by the nature of the flours used, particularly in those with higher concentrations of non-conventional flours. Finally, sensory analysis showed acceptability for the 8percent Chinese yam and non-commercial banana flour formulation. Therefore, the results demonstrate that the inclusion of non-conventional flours is a viable alternative to improve the nutritional profile of Frankfurt sausages.
Efecto de la inclusión de harina de zanahoria blanca (Arracacia xanthorrhiza) y plátano no comercial (Musa balbisiana) en el desarrollo de un embutido tipo salchicha Frankfurt
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Santana Padilla, Anahí Selena
;
Salazar Garcés, Diego Manolo
The growing demand for healthier and more sustainable meat products has driven the search for alternatives to traditional ingredients. This study focuses on evaluating the potential of white carrot flour and non-commercial banana flour as alternative ingredients in the production of Frankfurt sausages. Proximate composition, physicochemical parameters, texture, sensory acceptability, and the stability of pH, acidity, and color were evaluated over a 30-day storage period. Significant differences were observed in the compositional parameters between the formulations developed with white carrot flour, non-commercial banana flour, and controls, in which the fiber parameters and a decrease in fat in the formulations with white carrot flour and non-commercial banana stand out. Regarding physicochemical properties, significant differences at the 0.05 probability level were found between the control groups and formulations with white carrot and banana. The texture showed that sausages with white carrot were harder, and chewiness decreased slightly with increasing flour and fiber content. Sensory analysis showed a clear influence of the composition on the acceptability of the product made with unconventional flours. Storage stability showed that, due to the physicochemical properties evaluated, the sausages have stability for up to 30 days of storage.
Efecto de la inclusión de harina de yuca amarilla (Manihot esculenta) y plátano no comercial (Mussa acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Quinzo Parra, Jéssica Marcela
;
Salazar Garcés, Diego Manolo
improved nutritional profile, characterized by reduced fat, sugar, and salt content, as well as higher fiber content. In this context, the use of flours derived from Andean crops presents an opportunity to leverage both the technological properties and the nutritional benefits these crops offer in the formulation and development of new food products. Two formulations were developed, incorporating a mixture of yellow cassava flour and green plantain flour at concentrations of 5 and 12 percent, along with two control formulations using wheat flour at the same concentrations. In Frankfurt-type sausages, proximal composition, physicochemical properties, texture parameters, color, and sensory attributes were evaluated. The results showed that, based on the proximal composition, the sample with the highest protein and fiber content was the one with a 12 percent concentration of yellow cassava and green plantain flour. The physicochemical properties demonstrated that the addition of these flours resulted in increased yellowness values in the sausages. Texture analysis revealed that the inclusion of these two types of flours caused changes in chewiness and hardness. Finally, the sensory analysis indicated greater acceptability for the sausages prepared with an 8 percent concentration of yellow cassava and green plantain flour.
Efecto de la inclusión de harina de achira (Canna Indica) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Núñez Santamaría, Lizbeth Alexandra
;
Salazar Garcés, Diego Manolo
Currently, consumers tend to seek foods with high nutritional and functional value, avoiding components associated with the development of chronic diseases. In this context, the use of unconventional flours represents a strategy to enhance meat products. To this end, two formulations were developed incorporating these flours at concentrations of 8 percent and 12 percent, along with two control formulations using wheat flour at the same concentrations. Frankfurt sausages were evaluated for proximal composition, physicochemical properties, texture, and sensory attributes. Additionally, the stability of pH, acidity, and color was assessed during storage. The results of the proximal composition analysis showed higher percentages of fiber, ash, and carbohydrates compared to the control formulations. Regarding physicochemical properties, the addition of these flours led to a decrease in color parameters, indicating a trend toward darker shades. In the texture analysis, no significant changes were observed except for chewiness. On the other hand, during the 30-day storage period, the stability of physicochemical properties showed progressive changes in the treatments, attributable to natural oxidation processes, ingredient interactions, and structural modifications. Finally, in the sensory analysis, the most acceptable treatment was the 12 percent formulation due to the high concentration of flours. These findings demonstrate the feasibility of incorporating unconventional flours as functional ingredients, contributing to the development of healthier foods.
Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa de embutidos Bango, ubicada en el cantón Pelileo, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Arcos Arguello, Milena Nataly
;
Delgado Ramos, Andrea Verónica
The use of a Good Manufacturing Practices Manual guarantees the safety and quality of its products, thus complying with the established regulatory standards. This document facilitates the implementation of a quality management system that allows the microenterprise to expand its product portfolio and improve its competitiveness in the market. To achieve this objective, a diagnosis of the current situation of the microenterprise was carried out based on the resolution ARCSA-016-2022-AKRG: 32.2 percent compliance, 60.7 percent noncompliance, and 7.1 percent did not apply. Microbiological analyses were performed on the products offered by the microenterprise before and after the training sessions, and their impact on the reduction of the microbial load was determined and, therefore, on the improvement of the microbial load. Based on the analysis of the microenterprise's needs, Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were developed, and an improvement plan was developed based on cause-effect analysis to propose the Deming cycle and thus correct the deviations detected and promote process optimization. Finally, a customized Good Manufacturing Practices (GMP) Manual was developed, designed to guarantee the safety and quality of the products, facilitate the expansion of the production line and the incorporation of new products, adapting it to the specific needs of the microenterprise.
Uso de la carne de cuy (Cavia porcellus) en la elaboración de un embutido tipo salchicha Frankfurt
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Pérez Martínez, Álvaro Alejandro
;
Sánchez Garnica, Manoella Alejandra
Growing concerns about health and ingredients in processed foods have changed their consumption habits. Today's consumers are controlling their daily intake, reducing the consumption of fast food and unhealthy snacks, and avoiding artificial additives and harmful preservatives. In addition, they are becoming increasingly aware of the negative effects of processed red meat on health, such as an increased risk of chronic diseases. In this context, products with a higher nutritional quality and fewer artificial ingredients are preferred. Based on the above, a promising alternative is guinea pig meat, which is rich in proteins and minerals, has low fat content, and is adaptable to various diets. The objective of this study was to evaluate the use of guinea pig meat in the preparation of a sausage (Frankfurt-type sausage). Three treatments were developed, which were subjected to sensory evaluation to determine the best treatment, to which a proximal and microbiological analysis was carried out. The use of guinea pig meat in greater proportion than pork resulted in a sausage with a more homogeneous and acceptable color, texture, and flavor, which is considered the best formulation by tasters. This product contained 11.60 per cent protein, 25.40 per cent fat, 2.24 per cent fiber, 59.20 per cent moisture, 2.14 per cent ash, and 0 per cent total carbohydrates. Therefore, it is classified as a Type I sausage, complying with the established regulatory parameters, in addition to being a safe and innocuous product for consumers.

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