Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo de una galleta enriquecida con un extracto de melena de león (Hericium erinaceus (Bull.) pers.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Muela Quinteros, Ricardo Javier
;
Fuentes Pérez, Esteban Mauricio
The increased interest in functional foods has driven the search for natural ingredients with health benefits. In this context, the mushroom Hericium erinaceus (Lion's Mane) stands out for its content of bioactive compounds such as polysaccharides, beta-glucans, and antioxidants. However, its application in food matrices is still limited. The main problem addressed by this research was the lack of functional products made with extracts from this mushroom, and its objective was to develop a cookie enriched with Hericium erinaceus extract, evaluating its physicochemical, sensory, and nutritional properties. The methodology included obtaining the bioactive extract using two techniques: aqueous extraction and hydroalcoholic extraction. Both extracts were characterized by evaluating pH, total solids, polysaccharides, and antioxidant capacity. Subsequently, cookies were formulated incorporating each type of extract, and a sensory evaluation was carried out with 20 panelists using a 5-point hedonic scale. Finally, the best-accepted formulation was subjected to nutritional analysis to determine protein, fat, fiber, moisture, ash, and total carbohydrates. The results showed that the aqueous extract presented a higher content of polysaccharides and a suitable viscosity for incorporation into baked goods, while the alcoholic extract showed higher antioxidant activity, but lower sensory acceptance. The cookie made with the aqueous extract obtained 71.20 percent acceptance and a nutritional profile superior to that of a conventional cookie, highlighting its contribution of protein and fiber. It is concluded that the aqueous extract of Hericium erinaceus is a viable alternative for developing innovative functional products, contributing to added value in the food industry.
Caracterización de las propiedades bromatológicas y fisicoquímicas de la harina de Verbena (Verbena litoralis K.) para su uso en galletería
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Cevallos Duque Karen Estefania
;
Lascano Sumbana Alexandra Virginia
Verbena (Verbena litoralis K.) is a species of flowering plant belonging to the Verbenaceae family and has been traditionally used in the medicinal field for many years due to its anti-inflammatory, antibacterial, and antioxidant properties, attributed to its bioactive compounds such as flavonoids, essential oils, tannins, and terpenoids. However, there are no scientific studies regarding its use in food products or its level of toxicity. This study aimed to identify the physicochemical, bromatological, and functional properties of verbena for its subsequent conversion into flour and the formulation of cookies with partial substitution of wheat flour (Triticum aestivum L.) in percentages of 0, 10, 15, and 20. The viscous properties of the flours were studied using a rotational viscometer (RVA). The cookies from the best treatment were selected based on sensory analysis. The results indicated that verbena flour is rich in protein (21,20 porcentaje), fat (2,46 porcentaje), and dietary fiber (33,72 porcentaje). Functional properties included bulk density (0,25 g/mL), water absorption capacity (1,65 g water/g sample), oil absorption capacity (1,1 g oil/g sample), emulsifying capacity (20,83 porcentaje), and gelation capacity (14,01 porcentaje). RVA analysis showed that its gelatinization and starch content present favorable properties; however, it will be necessary to complement it with raw material possessing adequate characteristics. Cookies with a 10 porcentaje partial substitution had the highest sensory acceptability in terms of color, flavor, and texture.
Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Salazar Yanalá, Carlos Andrés
;
Fuentes Pérez, Esteban Mauricio
Nowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Carrera Sánchez, Michael Alexander
;
Flores Tapia, Nelly Esther
Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
¬¬Enriquecimiento de una galleta de trigo mediante la sustitución parcial con chía (Salvia hispanica L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Espín Noboa, Alexis Sebastián
;
Paredes Escobar, Mayra Liliana
Cookies are among the most popular and consumed products in Ecuador. However, the fast pace of life of consumers creates a need for foods that are easy to access, quick to consume, and benefit their health. Chia (Salvia hispanica L.) is a pseudocereal with diverse functional properties, named as a superfood for its high amount of protein, antioxidants, fiber and fatty acids, beneficial to humans. This study aims to solve this social problem by generating a cookie with a higher amount of protein, fiber, and vitamins. Three formulations were proposed with a partial substitution of 10 percent of wheat flour. The ingredients were mixed to form dough that was laminated and baked. The best formulation was determined through sensory analysis, and proximate and oxidative rancidity analyses were developed. Hardness and fracturability were measured between the treatments. Sensory analysis determined formulation 544 to be the best, highlighting significant differences in color and flavor attributes among the three types of cookies. Proximal analysis showed an increase in protein and fiber contents in the best formulation, indicating nutrient enrichment. Rheological analysis showed an increase in the hardness of treatment 197 compared to the other treatments. Finally, oxidative rancidity analysis determined a shelf life of 304 days in the best formulation with a microbiological analysis that guarantees the safety of the product during storage.
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.
Plan estratégico de negocio y análisis de factibilidad para la creación de la empresa INDAPAC, en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Analuisa Quishpe, Katherine Maribel
;
Moreno Miranda, Carlos Santiago
This project intends to design a business plan and feasibility analysis for the creation of INDAPAC, in the city of Ambato. Which is dedicated to the production of oatmeal cookies with quinoa and fruit. With the purpose of offering the consumer healthier and more nutritious foods. For the development of this study, a corporate structure was designed according to the needs of the company in its initial phase and its 5-year projection. In addition, the potential customer was determined through the market study. Proposing marketing mix strategies, in order to keep the company within the niche market. A financial study was also carried out to determine the viability of the project. For the second part of the investigation, based on the data proposed by the design business plan the map of the supply chain. Like the socioeconomic dimensions of the value chain of the company. Thus determining the productive capacity and physical distribution of the company. In this way it was determined that the INDAPAC company is profitable due to a VAN presentation of 15,532.33 dollars, IRR of 30.36 percent and a PRI of 2.13 years. Thus justifying the feasibility of the project, and guaranteeing the usefulness of the investment. Therefore it is recommended to manage resources financed by public or private entities for the execution of the project.
Plan estratégico de negocio y análisis de factibilidad para la creación de la empresa INDAPAC, en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
Chicaiza Caisabanda, Christan Fabian
;
Moreno Miranda, Carlos Santiago
This project intends to design a business plan and feasibility analysis for the creation of INDAPAC, in the city of Ambato. Which is dedicated to the production of oatmeal cookies with quinoa and fruit. With the purpose of offering the consumer healthier and more nutritious foods. For the development of this study, a corporate structure was designed according to the needs of the company in its initial phase and its 5-year projection. In addition, the potential customer was determined through the market study. Proposing marketing mix strategies, in order to keep the company within the niche market. A financial study was also carried out to determine the viability of the project. For the second part of the investigation, based on the data proposed by the design business plan the map of the supply chain. Like the socioeconomic dimensions of the value chain of the company. Thus determining the productive capacity and physical distribution of the company. In this way it was determined that the INDAPAC company is profitable due to a VAN presentation of 15,532.33 dollars, IRR of 30.36 percent and a PRI of 2.13 years. Thus justifying the feasibility of the project, and guaranteeing the usefulness of the investment. Therefore it is recommended to manage resources financed by public or private entities for the execution of the project.
Estudio de factibilidad para la instalación de una planta procesadora de galletas con sustitución parcial de moringa oleífera
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08)
Aguiar Naranjo, Pablo Sebastián
;
Ortiz Escobar, Jacqueline de las Mercedes
This work determined the feasibility for the installation of a biscuit processing plant with partial replacement of moringa oleifera through: a market study, corporate study, technical study and financial study. In the market study a qualitative analysis was carried out, through the application of a PESTEL analysis and the application of the five forces of Porter, in addition the potential demand of the product in the city of Ambato was established through a survey of a population of 15 to 60 years of age, in addition to establishing marketing strategies, for future distribution in the market. In the corporate study, the entire business philosophy, mission, vision, staff requirements and organizational policy of the company were determined. While in the technical study, the respective process to be used for the preparation of cookies was established through a block diagram and PFD diagram, their respective material balance, label design. The shelf life of the product, which was 5.1 months at room temperature, was determined. The financial analysis was also performed, where an IRR of 68 percent, NPV of 100,620.12 dollars, an equilibrium point of 69,320.39 dollars, an RF of 70.01 percent, a PRI of 2.86 years and a ROI of 52.8 percent. This analysis allowed to determine the feasibility and profitability of the investment.
Desarrollo de una galleta rica en fibra con sustitución parcial de productos residuales del tipo industrial (Harina de salvado de arroz y harina de tusa de maíz)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
Bedoya Llano, Kléber Paúl
En el presente trabajo se evaluó las características presentes en la mezcla de dos tipos de harinas (Harina de salvado de arroz y harina de tusa de maíz) en sustitución parcial con harina de trigo, en la elaboración de galletas, para caracterizar de mejor manera a esta sustitución parcial de harinas se realizó un diseño experimental de mezclas de los cuales se obtuvo 10 tratamientos que fueron analizados antes y después de la elaboración del producto final. Una vez elaboradas las galletas se evaluó su calidad sensorial con 30 catadores, se determinó que el mejor tratamiento fue el número 6, el mismo que contenía una mezcla de 65 por ciento de harina de trigo, 21 por ciento de harina de tusa de maíz 13 por ciento de harina de salvado de arroz y 1 por ciento de aditivos, a este tratamiento se le practicaron varios análisis físico-químicos y microbiológicos que servirán para corroborar las características escogidas por los catadores antes mencionados y ofrecer al consumidor una alimento totalmente inocuo y saludable. La galleta cuenta con una aporte nutricional de 5,91 por ciento proteína, 31 por ciento grasa, 2,66 por ciento fibra dietética total, 56 por ciento carbohidratos y 527 k por cal, estos valores se muestran en 100 g de producto. Para conseguir los resultados adecuados se debe tener en cuenta que el almacenamiento se lo debe realizar a temperatura ambiente en un lugar adecuado que permita preservar sus características sensoriales y así mismo evite el contacto con agentes contaminantes. En conformidad se obtuvo buenos resultados, al elaborar una galleta a partir de la sustitución parcial de harinas, que aportan al consumidor cierta cantidad de fibra lo cual resulta muy beneficioso en relación al tema de salud.

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