Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2021 - 20265

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Tema: search.filters.subject.HARINAS PRECOCIDAS

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  • Miniatura
    Item type:Ítem,
    Elaboración de una harina precocida utilizando una mezcla de variedades de plátano verde (musa x paradisiaca)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Oñate Solis, Johan Ezequiel
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    This study presents a technological option for adding value to green plantains (Musa x paradisiaca) produced in Ecuador through the production of precooked flour, which addresses the problem of limited supply of derivative products and short shelf life of the raw product. Three formulations were proposed using a combination of the Dominico and Barraganete varieties, with yields of sixteen point eighty-four percent and nineteen point ninety-eight percent, respectively. The study methodology included cooking, convection drying, and grinding to obtain the precooked flours, which were characterized using a Rapid Visco Analyzer and by their swelling power. Subsequently, the samples were subjected to a sensory evaluation with the participation of thirty-five semi-trained panelists, who evaluated attributes such as appearance, aroma, texture, flavor, and overall acceptability. The results showed that the formulation with the highest proportion of Dominico presented better techno-functional characteristics and physicochemical values within the ranges established by regulations, with a sensory acceptance level of over 70%, in addition, it complied with current microbiological requirements and was a food matrix with good nutritional value. The study concludes that it is feasible to produce precooked green plantain flour from a combination of the two varieties evaluated, constituting a technological alternative that reduces post-harvest losses, expands the industrial use of the fruit, and contributes to the development of nutritional foods with good sensory characteristics.
  • Miniatura
    Item type:Ítem,
    Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Paredes Pérez, Adriana Maritza
    ;
    Paredes Escobar, Mayra Liliana
    Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una mezcla para bebida instantánea en base a harina pre-cocida de achira (Canna indica) enriquecida con probióticos (Lactobacillus plantarum, Lactobacillus rhamnosus y Lactobacillus casei)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
    Albán Rodríguez, Juan Gabriel
    ;
    Flores Huilcapi, Ana Gabriela
    Starch and flour are obtained from achira tubers, as starch is easily digested, and flour is used in the partial replacement of wheat to make bread and cookies. Probiotics are live microorganisms that are administered to a host in adequate amounts to generate health benefits in relation to the intestinal flora. For this reason, a natural drink based on achira flour enriched with probiotics has been created, which at the same time provides health benefits as it is a functional product. Microorganism count and sensory analysis were performed for the 4 formulations studied, whose final results indicated that the formulation containing 6.49 percent of achira flour, 12 percent of probiotics, 0.01 percent of xanthan gum and 1, 5 percent sugar was the most accepted, with an ash value of 0.218 percent, protein 0.267 percent, moisture 90.8 percent, pH 5.47, acidity 0.066 percent citric acid, viscosity 1419 milliPascals per second, and 5.9 Brix degree. The content of viable microorganisms in the final product was 2 per 10 raised to the colony-forming unit per milliliter, so it can be said that the product can be considered a probiotic food because it meets the parameters established in the OMS regulations, in addition to being a functional product.
  • Miniatura
    Item type:Ítem,
    Evaluación de la digestibilidad in vitro de un suplemento alimenticio dirigido a adolescentes entre 12 a 18 años, a partir de harinas precocidas de pseudocereales andinos: quinua (Chenopodium quinoa Willd.) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01)
    Carrera Borja, Washington Xavier
    ;
    Paredes Escobar, Mayra Liliana
    An efficacious mixture made from ancestral seeds: quinoa, amaranth, sacha inchi and chia has optimal protein and lipid profile. In addition, it was demonstrated through the analyzes in the RVA the obtaining of a homogeneous matrix with water retention capacity, gel resistance and film formation, which incorporates polyunsaturated fatty acids and precooked flours. By hydrolysis the protein in the supplement, a protein concentrate yield of 72 percent was obtained at a pH of 4.0. In addition, by means of the electrophoresis technique an immunoprotein band with a molecular weight of 30 KDa was identified, highlighting the globulin fraction 11S called chenopodin, known as an emerging allergen resistant to gastroduodenal digestion. Through the digestion process of the starch in the supplement, it was possible to verify the efficacy of the formulated matrix, obtaining 85.39 percent of starch slowly hydrolyzed to maltoses, reaching its maximum digestibility after one hour. When carrying out the characterization of the supplement, we can conclude that it does meet the nutritional requirements for adolescents according to the recommended daily intake recommended by the Food and Agriculture Organization of the United Nations. In addition, the incorporation of essential fatty acids in a microencapsulation to the pulverized precooked flours allows the matrix to be effective due to its bioaccessibility, absorption and subsequent transformation. The supplement obtained from ancestral seeds considered as golden grains has a protein profile suitable for adolescents and a balanced lipid profile. For its sensory acceptability, it was determined that the best treatment chosen for the panelists was the strawberry flavor sweetened with sucralose. The development of the research will strengthen food sovereignty, promoting the production of underdeveloped foods, contributing to the circular economy, reducing water consumption and promoting agricultural activity.
  • Miniatura
    Item type:Ítem,
    Desarrollo de harinas precocidas a partir de pseudocereales andinos de alta digestibilidad proteica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01)
    Núñez Villacís, Gabriela Elizabeth
    ;
    Paredes Escobar, Mayra Liliana
    Precooked flours from Andean pseudocereals are of great importance due to their high protein digestibility. The present research work developed precooked flours from Andean pseudocereals with high protein digestibility, using in this case quinoa and amaranth. A commercial characterization of these pseudo-cereals was carried out through a thorough bibliographic review. The quinoa and amaranth were subjected to a gelatinization operation, using the precooking methods: plate drying and boiling, then the moisture content was decreased by drying in an oven with forced air against the current. The pregelatinized flours were functionally characterized. The results, regarding the swelling power of the precooked flours, showed a complete gelatinization and a high-water absorption capacity of the flours. The absorption capacity of for precooked flours visibly values of 119.1 and 127.2 percent for precooked quinoa flour by the kettle method and by plate dryer, respectively. The rheological results achieved a typical farinographic behavior of precooked flours, in addition to the tests carried out in the Mixolab confirmed that the gelatinization obtained was 100 percent in all the treatments carried out, the sample of precooked quinoa flour elaborated by the iron drying method obtained a starch retrograde index of 0.24 Nm, being the highest value with respect to the rest of the samples analyzed.