Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2018 - 201922020 - 20251

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Tema: search.filters.subject.HABA PALLAR

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  • Miniatura
    Item type:Ítem,
    Construcción de las curvas de la cinética de secado y caracterización de la harina de haba pallar (Phaseolus lunatus L.) germinada como base para futuras aplicaciones en snacks y galletas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Lituma Lojano, Isabel Estefania
    ;
    García Pazmiño, María Eugenia
    The lima bean (Phaseolus lunatus L.) is a legume with low commercial interest in Ecuador. To improve its nutritional and functional quality, a germination process was carried out. The germinated grains were dried by forced convection at temperatures of 55, 60, and 65 degrees Celsius. Drying curves were constructed, and the effective diffusion coefficient was calculated using Fick's Law. The resulting flour was characterized in terms of its physicochemical, rheological, technological properties, and proximate composition. The results showed that higher temperatures reduced the time required to reach final moisture contents below 9.10 percent, complying with the NTE INEN 616 standard. At 65 degrees Celsius, the effective diffusion coefficient reached its maximum value (1.45903E-09 meters squared over seconds), indicating greater drying efficiency. Germination increased the protein content of the flour to 19.86 percent compared to 16.62 percent in the ungerminated grain. The mixographic properties of the flour made it ideal for partial substitution of wheat flour in products such as cookies. However, it is not considered suitable for snack production due to its strong flour characteristic. Statistical analysis revealed that thermal conditions did not significantly affect most evaluated parameters; however, differences were identified in water activity, fat absorption capacity, and emulsifying capacity.
  • Miniatura
    Item type:Ítem,
    Determinación del contenido nutricional en harinas de habichuela (Phaseolus lunatus baby lima bean), haba pallar (Phaseolus lunatus L.), maca (Lepidium meyenii)y fréjol (Phaseolus vulgaris) como fuentes de carbohidratos y minerales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08)
    Quicaliquín Tacuamán, Diego Fernando
    ;
    Briceño Carrasquel, Jorge Alexander
    The purpose of this research project was to evaluate the nutritional content of typical Ecuadorian foods: maca, beans, habichuela and haba pallar. Given that, the information of food composition in the country dates back to 1965, analysis of the content of carbohydrates and micronutrients were carried out in order to propose an updated table of these foods. Reliable and highly sensitive methods such us the colorimetric acid 3.5 dinitrosalicyl DNS and the flame atomic absorption spectrophotometry methods were used. The quantified carbohydrates were: reducer sugar, starch and total sugar by acid and enzymatic hydrolysis. On the other hand, the quantified metals were iron, calcium and magnesium. For these analysis, standard methods described in the AOAC were applied. It was found that maca flour had a higher content of carbohydrates and calcium with 56.49 percent and 2010 mg per Kg. On the hand, the highest magnesium content was found in bean flour with 2055 mg per Kg. Finally, the bean flour showed a higher concentration of iron with 92 mg per Kg. Also, it was found that all the studied flours had less fat content than 2 percent.
  • Miniatura
    Item type:Ítem,
    Estudio de la actividad antioxidante de aislados proteicos de harina de haba pallar (Phaseolus Iunatus L.) y su digestibilidad gástrica y duodenal (in vitro)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-07)
    Tello Fonseca, Ana Gabriela
    ;
    Acosta Morales, Dayana Cristina
    In this research, the protein present in the lima - bean (Phaseolus lunatus L.) was isolated by isoelectric precipitation at pH 3, 4, 5 and 6, obtaining a superior yield at pH 6 (32, 58percent more less 0,30). In addition, quantification of protein isolates was carried out using the Biuret and Kjeldahl method, obtaining in both cases the higher protein content in the treatment at pH 5 corresponding to 71,33 percent and 42,31 percent, respectively. The protein isolates were characterized by the SDS-PAGE electrophoresis technique with the use of 2-mercaptoethanol, obtaining from it, high molecular weight protein fractions such as 7 S and 11 S globulins (acid and basic subunit) and 2 S albumins low molecular weight. Gastric digestion (DG) of the protein (in vitro) was carried out at pH 1.2, 2 and 3.2 by the action of the enzyme pepsin and duodenal digestion (DD) was carried out at pH 3.2 with pancreatin, both in the DG and DD, only the high molecular weight fraction corresponding to 7S globulins were digested, while proteins of molecular weight smaller than 45 kDa showed a low digestibility. Biologic activities: such as anti-inflammatory and antioxidant, were evaluated by the protein denaturation and the TBARS method, respectively; using the bean protein at different concentrations (100, 200, 500 and 1000) ug per ml. At pH 3 at a concentration of 1000ug per ml, the highest anti-inflammatory inhibition was obtained, corresponding to 37,55 percent, while at pH 6 the best antioxidant activity (68 percent) was obtained at a concentration of 1000 ug/ml, compared to the other pH studied.