Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Elaboración de un helado de paila a partir de mandarina (Citrus reticulata) de Patate, fortalecido con inulina
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Morales Morales, Angel David
;
Ortiz Escobar, Jacqueline de las Mercedes
Consumers are showing increased interest in foods that, in addition to providing nutritional value, maintain pleasant sensory characteristics and preserve traditional preparations. This research aimed to develop a traditional ice cream made in a paila (a type of traditional Colombian ice cream), evaluating its physicochemical, sensory, nutritional, and microbiological properties. Different treatments were developed with variations in the concentration of mandarin juice and inulin, in order to determine the treatment with the best quality characteristics and consumer acceptance. The results obtained showed that the incorporation of inulin positively influenced the stability and texture of the ice cream, improving parameters such as viscosity, resistance to melting, and consistency. Treatment T1 showed better results in the physicochemical and sensory analyses, obtaining adequate values for the different parameters, in addition to meeting the established microbiological requirements for ice cream, which is within the limits established by Ecuadorian Technical Standard INEN 070. Regarding the sensory evaluation, treatment T1 obtained greater acceptance in attributes such as flavor, texture, color, and overall acceptability, due to the balance between the citrus flavor of the mandarin and the stability provided by the inulin. The results suggest that the use of mandarin oranges and inulin represents a favorable alternative for the production of artisanal ice cream with functional characteristics and good consumer acceptance.
Evaluación de la calidad sensorial, fisicoquímica, proximal y microbiológica de pan integral elaborado con la sustitución parcial de la harina integral de trigo (Triticum aestivum L.) por cascarilla de cacao (Theobroma cacao L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Carrera Palacios, Katherine Raquel
;
Delgado Ramos, Andrea Verónica
The utilization of agro-industrial byproducts drives the development of value-added foods; however, there is limited information on the incorporation of cocoa husks into whole-wheat bread and its effect on product quality. The objective was to evaluate the sensory, physicochemical, proximate, and microbiological quality of whole-wheat bread made by partially substituting whole wheat flour (Triticum aestivum L.) with cocoa husks (Theobroma cacao L.). A control bread and four formulations were prepared with substitution percentages of 15, 25, 45, and 55 percent, keeping the other ingredients constant. The samples were evaluated through sensory analysis to identify the best formulation. The treatment composed of 75 percent whole wheat flour and 25 percent cocoa husks obtained the best rating compared to the control and the other treatments. This formulation presented a titratable acidity of 0.29, a pH of 5.47, and a water activity of 0.84; it also exhibited a darker color. In the proximate analysis, the product registered 34.10 percent moisture, 2.16 percent ash, 13.30 percent fat, 9.67 percent protein, 6.44 percent dietary fiber, and 34.33 percent carbohydrates. The results showed that the product met the parameters established by NTE INEN 2945:2016 and exhibited an increase in dietary fiber compared to the control. Furthermore, microbiological analyses confirmed the absence of microorganisms indicative of contamination. Overall, the study demonstrates the potential of cocoa husk as a functional ingredient.
Influencia de las condiciones del tostado del café ecuatoriano (Coffea arabica) en su perfil organoléptico
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chachapoya Gualpa Mirka Daniela
;
Sánchez Garnica Manoella Alejandra
Ecuadorian coffee (Coffea arabica) has high value and organoleptic quality, characteristics that are significantly influenced by roasting conditions. Factors such as temperature and exposure time generate transformations in the sensory profile of the bean, affecting attributes such as aroma, flavor, body, and acidity. Given the growing demand for differentiated, high-quality coffees, it is essential to standardize roasting conditions in order to preserve and enhance the properties of domestic coffee. This research evaluated the influence of roasting on the organoleptic profile of Ecuadorian coffee through an experimental design with three roasting levels (light, medium, and dark), each with three treatments defined by different temperature ranges. The beans were subjected to anaerobic fermentation, drying, and subsequent roasting under controlled conditions. Spectrophotometric techniques were applied for chemical characterization and sensory evaluation with semi-trained tasters, using a five-point scale. The results indicated that light roasting (185 degrees Celsius, 9 minutes) obtained the best sensory acceptance, followed by medium roasting (213 degrees Celsius, 12 minutes) and dark roasting (245 degrees Celsius, 15 minutes). Caffeine decreased as the roasting temperature increased, while the phenol content varied significantly between the different profiles. Precise control of the roasting process improves the quality and acceptance of Ecuadorian coffee.
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.
Elaboración de snacks horneados a partir de harina de melloco blanco (Ullucus tuberosus Loz) y maíz (Zea mays) precocido, fortificados con cúrcuma (Curuma longa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Villacis Venegas, Adriana Zulay
;
Ortiz Escobar, Jacqueline de las Mercedes
Currently, the trend towards fast food consumption is increasing, which has generated a greater demand for healthy snacks; however, this phenomenon faces a critical challenge; malnutrition, especially invulnerable populations, the problem is aggravated by the high consumption of processed foods that lack nutritional value, with this background, the present work proposes to develop nutritious snacks to offer a healthy alternative and good sensory characteristics. The development process included the creation of three baked snack formulations, which were subjected to sensory analysis to identify the most acceptable; physicochemical and microbiological analyses were carried out to guarantee the quality of the final product, the ingredients were selected and processed under controlled conditions, ensuring a safe and nutritious product, the best formulation has 60 percent of white melloco flour and 40 percent of pre-cooked corn flour, which obtained the best sensory acceptance in terms of taste, texture and colour and a yield of 72. 31 percent, the physicochemical analysis revealed a significant content of protein, fiber, and complies with quality standards. In conclusion, the snack produced is healthy and nutritious for consumption and can bring benefits to the consumer, it also contributes to the state of the art by incorporating local and underutilised ingredients, thus promoting food safety and public health in Ecuador.
Efecto de la aplicación de ozono gaseoso en la conservación postcosecha de la pitahaya amarilla (Hylocereus megalanthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
Muyulema Infante, Yessenia Nathaly
;
Arancibia Soria, Mirari Yosune
The yellow pitahaya (Hylocereus megalanthus) is widely accepted in the Ecuadorian and international markets due to its nutritional, nutraceutical and functional properties. However, its short shelf life during post-harvest storage generates important losses for the industry. In this sense, the present bibliographic research aims to synthesize the effect of the application of gaseous ozone on pitahaya as an alternative for postharvest conservation and to determine the effect of ozone on its physicochemical, microbiological and sensory properties. In view of the results, ozone treatment is an effective alternative against spoilage microorganisms such as mesophilic aerobic bacteria, molds and yeasts; this treatment proved to be effective because it reduced the microbial load present in the pitahaya. The research showed that gaseous ozone acts positively on the physicochemical and sensory quality since the treatment does not present significant changes in these properties.
Evaluación de una mezcla empanizadora con inclusión de almidón modificado para su aplicación en carnes
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Bautista Muso, Norma Alexandra
;
Franco Crespo, Cristian David
Lately the food industry is focusing on adding alternative ingredients that can improve product characteristics as well as care for the health of consumers. The research aimed to evaluate a breading mixture including modified corn starch for application in chicken, fish and beef meats by sensory analysis, colour and texture properties, as well as the determination of oil absorption percentage. The mixture with 30 percent modified corn starch obtained the highest score in the breaded samples, resulting in samples with lower cooking losses during the frying process, demonstrated by evaluating the sensory attributes of the breaded product. The evaluation of the colour properties (L*, a*, b*, C* and degrees H) showed that the inclusion of modified corn starch did not greatly affect its values, this generating a golden coloration in an degrees of H range of 66.46 more less 3.11 to 59.65 more less 1.83; while in the evaluation of texture properties, there was an improvement in hardness, cohesiveness and chewiness. Finally, the quantity of oil absorption in samples with commercial flour (M.C) presented greater oil absorption with 14.83 percent, 17.72 percent and 22.54 percent for breaded chicken, fish and beef respectively, while T3 with 30 percent modified starch with a value of 11.01 percent for chicken, 15.32 percent for fish and 16.16percent breaded beef.
Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Analuisa Jiménez, Maryuri de los Ángeles
;
Franco Crespo, Cristian David
National market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.
Efecto del ozono sobre la calidad postcosecha de moras de Castilla (Rubus glaucus Benth)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06)
Urbano Borja, Miryan Rocío
;
Horvitz Szoiechet, Sandra
The aim of this research work was to study the effects of a postharvest treatment with gaseous ozone on the postharvest quality of Andean blackberries. The methodology developed was based on a quantitative, experimental approach, using the modalities of field and bibliographic research. The laboratory analyses were carried out through laboratory tests for both the physical-chemical and the sensory characteristics of the blackberries exposed to different concentrations of ozone: Control sample, 0,4; 0,5; 0,6 and 0,7 ppm. The results were recorded daily in record sheets and tasting sheets. In all the tests, the ozone generated significant effects (p less than 0,05) in the postharvest quality of the blackberries, identifying that the most effective concentrations were 0,5 and 0,7 ppm of ozone in air.
Evaluación de los efectos de la precocción, prefitura y congelación IQF (Individually Quick Frozen) en las características físico-químicas y sensoriales de yuca amarilla (Manihot esculenta Crantz) de la provincia de Pastaza
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05)
Ulloa Paredes, Gabriela Carolina
;
Ramos Moya, Milton Rubén
Nowadays, there is a necessıty to promote the production, processing and consumption of yucca in Pastaza province. This research aims to develop a technology for production yellow cassava sticks (Manihot esculenta Crantz) precooked, pre-fried and frozen. Cassava of two ages growing period was used (8 and 10 months). Sticks of 7×1×1 cm. dimensions were precooked (2.5 and 5.0 min) to 90 Celsius degrees. After that they were applied a standard 5 min pre-frying time and two freezing times IQF (10 and 15 min at -40 Celsius degrees). Applying an experimental design 2^3 with 8 treatments in total. Physicochemical, sensory and microbiological parameters were analyzed both as the raw material and in the final product. Sensory analysis of treatments, through an experimental design of balanced incomplete block and a taste panel of 28 panelists, determined as the best treatment 10 month growing season, 5 min and 15 min precooking IQF. The characteristics of the pre-fried cassava were: acidity 0.17 percent, pH 6.3, moisture 48.6, aw 0.97, 3.6 percent fat, 3.3 texture such as hardness, color index 2.17, 0.39 percent reducing sugars, soluble solids 6.66 Brix degrees. Minimal microbial load less to 10 UFC.g-1

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