Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2025 - 20262

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Tema: search.filters.subject.LÁCTEOS FERMENTADOS

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  • Miniatura
    Item type:Ítem,
    Efecto de las condiciones de fermentación (temperatura, tiempo y dosis de inóculo) sobre la textura, sinéresis y firmeza del skyr tradicional
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07)
    Delgado Reyes, José Roberto
    ;
    Arancibia Soria, Mirari Yosune
    This research studied the effect of temperature, incubation time, and inoculum dosage on the texture, firmness, and syneresis characteristics of skyr. It was found that, when evaluating temperatures of 35, 37, and 40 degrees Celsius with incubation times of 4, 5, and 6 hours, the greatest decrease in pH was achieved at 40 degrees Celsius at 6 hours, due to the behavior of the thermophilic cultures used. Subsequently, instrumental texture analysis showed that using between 0.5 and 2.0 percent inoculum did not produce statistically significant differences in gel firmness; therefore, the 0.5 percent dosage was chosen as the most efficient. When evaluating the shelf life of skyr under refrigeration for 21 days, the product exhibited post-acidification with a final pH of 4.21. Although the hardness and chewiness changed due to structural modifications in the casein network, the product maintained its pseudoplastic behavior and efficient retention, preserving syneresis at values close to 0.0 percent. In short, the data obtained provides a solid basis for standardizing the process at an industrial level, guaranteeing the long-term stability of traditional skyr.
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de brócoli (Brassica oleracea var. Italica) en el desarrollo de un yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Garcia Bermeo Ivan Patricio
    ;
    Salazar Garcés Diego Manolo
    The food industry has faced the challenge of developing healthier products without the incorporation of chemical agents that harm the health of consumers. The development of dairy products with improved and sustainable nutritional characteristics is a group of interest due to the massive consumption of this type of product. In this study, the use of non-commercial banana pulp meals and broccoli waste meals in the production of whole yogurt was evaluated. For the research, two formulations were developed which were composed of non-commercial banana flour and broccoli residue flour, the first formulation was composed of a 50-50 proportion and the second formulation 25-75. The yogurt was evaluated for proximal composition, physical-chemical, texture, sensory parameters and stability during 30 days of storage. The results showed that yogurt with non-commercial broccoli and banana flour is a solution for fiber consumption and is a sustainable option in the short and long term due to its sustainability with the use and consumption of the flour. The formulations still maintain good sensory properties and yogurt stability, indicating that non-conventional flours are possible alternatives to innovate in nutritious and sustainable dairy products.