Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Resultados de la búsqueda

Mostrando 1 - 6 de 6

Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Morejón Gonzalez, Abraham Paul
;
Ortiz Escobar, Jacqueline de las Mercedes
The present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.
Desarrollo de una tisana elaborada con frutas, especias y hierbas aromáticas utilizadas en la colada morada
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 0026-07)
Cuascota Castillo, Jeimy Nayeli
;
Ortiz Escobar, Jacqueline de las Mercedes
Infusions constitute a natural consumption alternative, caffeine-free and associated with various health benefits, due to the contribution of bioactive compounds present in fruits, spices, and aromatic herbs. In this context, the preparation of a tisane was proposed using ingredients traditionally employed in the preparation of colada morada, an Ecuadorian beverage of high cultural and gastronomic value that preserves part of its sensory identity. In this way, the study contributes to the revaluation of ingredients typical of Ecuadorian gastronomy, providing them with a practical and easy-to-prepare alternative. For product development, three tisane treatments were formulated, prepared with dehydrated fruits, spices, and aromatic herbs, varying the amounts of fruits in the mixture. Physicochemical analyses of moisture, water activity, pH, soluble solids, and titratable acidity were performed in triplicate on these samples. In addition, the sensory attributes of odor, flavor, color, and acceptability were evaluated. The results of the analyses allowed the selection of the best treatment, prepared with blackberry 15 percent, mortiño 15 percent, pineapple 30 percent, strawberry 30 percent, and naranjilla 10 percent, which reached an overall acceptability of 85 percent. Complementary physicochemical, proximate, and microbiological analyses were performed on this formulation, considering NTE INEN 2392 as a reference, with a polyphenol content of 25.8 mg GAE per gram. The counts of Bacillus cereus, Clostridium perfringens, molds, and yeasts were within the established limits, with absence of Escherichia coli and Salmonella spp.
Estudio bromatológico de las flores de Oxalis lotoides (Kunth) y su aplicación en una infusión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Sánchez Herrera, Cristian Fabricio
;
Vargas López, José Homero
The use of flowers provides unique flavors and aromas in the preparation of infusions, especially from native species of Ecuador that have been used for medicinal purposes and have shown to contribute nutritional value to the body. Therefore, their use can help prevent the consequences of not having a nutritious and balanced diet. This research aims to evaluate the bromatological characteristics of Oxalis lotoides (Kunth) flowers and their application in an infusion. The flowers of Oxalis lotoides (Kunth) were collected in the Aláquez parish of Latacunga canton, Cotopaxi province. Their chemical and nutritional composition was evaluated, obtaining a pH of 3.109, 4.0 degrees Brix for soluble solids, 0.072 percent acidity expressed as citric acid, 91.694 percent moisture, 8.89 percent fat, 0.58 percent ashes, 15.4 percent protein, 51.5 percent total dietary fiber, 13.4 percent total sugars, and 147.8 mg of vitamin C per hundred grams. An infusion was prepared using dehydrated flowers, and a sensory evaluation was conducted, with the highest acceptability found in the attribute of color. Finally, a microbiological evaluation was performed to verify compliance with the minimum microorganism levels according to the NTE INEN 2392 standard. This research provided a contribution to the knowledge of the chemical composition of Oxalis lotoides flowers, which demonstrated to be a source of nutrients, making it a viable option for the development of new products with nutritional value.
Desarrollo de una tisana a partir de hierba luisa (Cymbopogon citratus), maracuyá (Passiflora edulis) y piña (pulpa - cáscara) (Ananas comosus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Robalino Freire, Erika Daniela
;
Ortiz Escobar, Jacqueline de las Mercedes
The purpose of this research project was to develop an herbal tea made from lemon verbena (Cymbopogon citratus), passion fruit (Passiflora edulis) and pineapple (pulp - peel) (Ananas comosus) taking advantage of their bioactive compounds. The raw materials were dehydrated under specific conditions (time and temperature) and four formulations were made that were sensorially evaluated by 30 tasters, from the acceptability index it was determined that treatment T3, which has 30 percent lemon verbena; 35 percent pineapple; 15 percent pineapple peel; 20 percent of passion fruit had an 86.66 percent acceptance. In the best treatment, the analyzes established in the NTE-INEN 2392 standard corresponding to aromatic herbs were carried out, in the proximal analysis the moisture content and insoluble ashes in HCl were determined, in the physicochemical analysis it determined the presence of polyphenols with a value of 10.35 mg GAE on grams of sample, acid pH and titratable acidity based on citric acid. The results of the microbiological analysis indicate the absence of Salmonella and allowed values of Escherichia coli, Bacillus Cereus, Clostridium perfringens, molds, and yeasts. The estimated useful lifetime under accelerated conditions was determined by counting molds and yeasts, obtaining that at 27.5 degrees Celsius the time is 9.49 months, at 37.5 degrees Celsius 6.83 months and at 45 degrees Celsius 5.34 months. Concluding that the herbal tea developed has a good sensory quality and meets the requirements of national regulations.
Elaboración de un estudio de factibilidad para la creación de una microempresa productora de té de hojas de guanábana (Annona muricata) y su comercialización en la ciudad de Santo Domingo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03)
Bravo García, Flor Itati
;
Ortiz Escobar, Jacqueline de las Mercedes
The production of tea and infusions in Ecuador is an oligopolized market due to the fact that not many companies decide to invest in the transformation and elaboration of this aromatic drink, originating the importation of other teas. As for the natural wealth in Ecuador, this is vast and poorly exploited, due to the fact that there is no adequate investigation of the novel plants that exist and that provide health benefits to those who consume them, a fact for which the flavors of tea of traditional herbs prevail on the market. This project includes the study for the development of a new product: infusion based on soursop leaves. From an investigation of the leaves of the soursop plant, the market study of the competition and the determination of the target population, qualitative and quantitative investigations to collect valuable information for the product, as well as an organizational structure that indicates in detail the constitution of the company together with the functions and duties of the personnel in charge. It also presents a technical study that establishes the distribution of the plant, its geographical location, the manufacturing technology of the infusion and the physicochemical parameters of the raw material. Finally, a financial study was carried out where the costs of raw material, machinery and equipment required were determined, obtaining as a result a total investment of USD 59.115,29, a NPV of USD 4.748,92 and an IRR of 22.33 percent, indicating that the business is feasible to implement.
Aprovechamiento de residuos agroindustriales, cascarilla de cacao (Theobroma cacao L.) variedad arriba y ccn51 para la elaboración de una infusión
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015)
Tapia Yánez, Claudia Alexandra
;
Teneda Llerena, William Fabián

Ciencia e Ingeniería en Alimentos y Biotecnología

Examinar

Filtros

Ajustes

Ordenar por

resultados por página

Resultados de la búsqueda