Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Filtros

2017 - 201932020 - 20242

Ajustes

Tema: search.filters.subject.FRUTAS EXÓTICAS

Resultados de la búsqueda

Mostrando 1 - 5 de 5
  • Miniatura
    Item type:Ítem,
    Elaboración de una conserva de salak (Salacca Zalacca (Gaertn) Voss) en almíbar bajo en calorías
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
    Tuarez Narváez, María Elizabeth
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    Ecuador has a great variety of exotic fruits, which have not been fully exploited, as is the case of salak, which has antioxidant properties. Processing is the way to extend the shelf life of a fruit, so in this technological proposal we proposed the preparation of a salak preserve in syrup, replacing conventional sugar with a natural sweetener. Four formulations were proposed in which pH, degrees of brix, and titratable acidity were analyzed by analysis of variance and Tukey's test, establishing that treatment three had the appropriate parameters, and the samples were sensorially evaluated with the participation of 20 semi-trained tasters, obtaining that treatment three was the most appreciated by the panelists. Using the acceptability index, it was determined that treatment with a ten percent concentration of Monk Fruit and a pasteurization time of ten minutes had an eighty-eight percent acceptance rate. In the best treatment, soluble solids, pH, titratable acidity expressed as citric acid, and the microbiological content of molds and yeasts were analyzed, and the results obtained were within the quality control standards for this type of product. In the same sample, antioxidant content was analyzed by the DPPH method and sixteen micro mol eq Trolox per gram was obtained, and it was concluded that the canned product complied with the established requirements and had good sensory quality.
  • Miniatura
    Item type:Ítem,
    Evaluación del efecto de la congelación rápida individual (IQF) en las características fisicoquímicas y sensoriales de pitahaya amarilla (Selenicereus megalanthus) en rodajas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01)
    Pichuasamín Rivera, Erika Gabriela
    ;
    Ramos Moya, Milton Rubén
    The yellow pitahaya (Selenicereus megalanthus) is a fruit with an exotic appearance, pleasant taste, high nutritional value and great potential for production and consumption. The present research work aimed to study the effect of the application of individual quick freezing (IQF) technology on the preservation of the physicochemical and organoleptic properties of sliced yellow pitahaya. Physicochemical parameters, texture and color were analyzed in fresh pitahaya in two stages of maturity. An experimental design 2 raised to n was applied with 2 replications, where: A corresponds to the state of maturity of the fruit, B: IQF treatment and C: cut the slices. The sensory analysis determined as the best treatment to T7 with pitahaya in stage of maturity 4, cut 1.0 cm thick and IQF treatment of minus 30 degrees centigrade for 20 min, this treatment obtained high scores by the tasters between like and Like very much. The best treatment presented the following values in the physicochemical and microbiological parameters: humidity 76.62 percent; pH 4.16; acidity 0.15 percent, total soluble solids 17.72 degrees brix; texture 3.45 N; luminosity 25,23 and a minimum microbial load of minus 10 UFC.g raised to minus one. The results obtained demonstrated that the application of the IQF technology in the pitahaya slices allows their physicochemical, textural and color characteristics to be like fresh ones.
  • Miniatura
    Item type:Ítem,
    Desarrollo de formulación para la elaboración de mermelada de fruto jaca (Artocarpus heterophyllus Lam.) con sustitución parcial de azúcar por edulcorantes
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08)
    Cisneros Cabrera, Fátima Jeaneth
    ;
    Álvarez Calvache, Fernando Cayetano
    From a base formulation, a jaca jam was developed, fruit native to India, and which has been cultivated in Ecuador, provides countless benefits for consumer health. For the elaboration of the product, an experimental design AxBxC was used, three factors with two levels: a0: pulped; a1: in pieces; b0: 100 percent sugar; b1: 50 percent sugar, 50 percent stevia; c0: fruit ratio: sweetener (45:55); c1: fruit ratio: sweetener (60:40). The physicochemical properties analyzed were: total soluble solids, pH, acidity and consistency. The best treatment was selected according to the data obtained from the sensory analysis by preference test with a design of incomplete blocks at random. The resulting marmalade with better grades corresponds to pulped presentation jam with a reduction of 50 percent of sugar replaced by Stevia, in relation to fruit sweetener 60:40 and presents an estimated shelf life of six months for its consumption.
  • Miniatura
    Item type:Ítem,
    Obtención y caracterización de una conserva a base de Ciruela del Pacífico (Spondias dulcis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07)
    Robles Maroto, Shirley Johanna
    ;
    Álvarez Calvache, Fernando Cayetano
    In Ecuador, the Pacific plum (Spondias dulcis) is an exotic fruit little known with little information, for that reason it was developed and characterized a preserved with this fruit. An experimental design AxB was used, evaluating the effect of the concentration of sodium chloride in the cover liquid (a0: 7 percent; a1: 10 percent; a2: 15 percent) and the blanching time (b0: 5 min.; b1: 10 min). The physicochemical properties studied were pH and total content of soluble solids (TSS), in which significant differences were found for the two study factors. To choose the best treatment, a sensory analysis was performed by 15 judges displayed in an incomplete block design. According to the analysis carried out, the best preserved treatment was obtained with 7 percent concentration of sodium chloride in the cover liquid, with a blanching time of 10 minutes, a proximal analysis was carried out, in which I presented high values with regarding the value of total dietary fiber (4,55 percent), total carbohydrates (0,989 percent) and moisture content (90,7 percent); In addition, a texture profile analysis was performed on the Brookfield texturometer, in which a hardness of 5,579 N with a standard deviation of more less 1,88 N was obtained. Regarding the characterization of the fruit, it is expected that the information generated in the present study will promote the development of new products to add value to the Pacific plum and, therefore, an increase in the Ecuadorian production.
  • Miniatura
    Item type:Ítem,
    Elaboración de una conserva a partir del fruto de chontaduro (Bactris gasipaes Kunth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-01)
    García Bustillos, Evelyn Adriana
    ;
    Álvarez Calvache, Fernando Cayetano
    A chontaduro canning was developed to impulse the production of this fruit in Ecuador. Chontaduro is an exotic fruit of palm (B. gasipaes). An experimental design A×B was used, with two factors: cooking type (a0: cooked with peel and peeled, a1: cooked with peel and unpeeled, a2: peeled and cooked) and cooking temperature (b0: 92 more less 1 Celsius degrees, b1: 107 more less 1 Celsius degree). The physicochemical properties studied were pH and total soluble solids (TSS) (Baumé degrees). Significant differences were found (p greater than 0,05) in TSS for two factors and pH in the temperature factor. The selection of the best treatment was made by sensory evaluation with an incomplete block design. Better results were obtained in peeled and cooked at 107 more less 1 Celsius degree treatment. Protein was affected by the cooking temperature and pH affected the total carotenoids. The peeled and cooked fruit lost 81.93 percent of hardness. The best treatment has a shelf life of more than 6 months.