Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2022 - 20262

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Tema: search.filters.subject.LECHES VEGETALES

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Mostrando 1 - 2 de 2
  • Miniatura
    Item type:Ítem,
    Desarrollo de un manjar libre de lactosa bajo en calorías a partir de la combinación de leche de coco (Cocos nucifera L.) y piña (Ananas comosus L.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2026-01)
    Guamán Cóndor Evelyn Nataly
    ;
    Ortiz Escobar Jacqueline de las Mercedes
    The objective of this thesis was to develop an alternative delicacy based on coconut milk and pineapple pulp. The proposal arose as an alternative response to the creation of new, innovative, and healthy products with low caloric content that provide nutritional value and are palatable to today's consumers, using products that are rich in vitamins, well-known in the market, and used in everyday diets. Three formulations were developed, keeping the content of sucralose, sodium bicarbonate, vanilla essence, liquid glucose, carboxymethyl cellulose (CMC), and carrageenan constant to maintain the desired flavor and texture, with different amounts of coconut milk and pineapple pulp. To select the best treatment, a sensory evaluation of color, smell, taste, texture, and acceptability was analyzed, with the best treatment being T3, which contains 50.68 percent coconut milk and 33.78 percent pineapple pulp. Physical-chemical analyses were performed to determine the content of soluble solids, ash, moisture, pH, Brix degrees, and nutritional characteristics such as total protein, fat content, dietary fiber, and total sugars, as well as microbiological characteristics (molds, yeasts, coliforms, and E. coli). The resulting delicacy was of high quality and complies with current regulations. It was concluded that the delicacy obtained is a low-calorie food alternative that also contains fiber and protein, ensuring nutritional value for consumption by adults and children.
  • Miniatura
    Item type:Ítem,
    Proyecto de factibilidad para la instalación de una microempresa procesadora de bebidas tipo lácteas a partir de choclo en el cantón Baños
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Bajaña Ríos, Ruth Geanella
    ;
    Ortiz Escobar, Jacqueline de las Mercedes
    The dairy-type drink based on corn is an alternative to drinks made from cow's milk. Being made with corn, a food with a high nutritional value, it can compete with other dairy-type beverages of plant origin on the market. The present investigation evaluated the feasibility for the implementation of a processing microenterprise in Baños, for which feasibility, market, technical, economic studies and an organizational analysis were carried out. The growing consumption of dairy products in the country, as well as the high interest in innovative products and nutritious foods, made it possible to estimate a significant demand for the corn-based drink, whose target group is people between 15 and 64 years of age, as it is a population economically active and with high energy demand. With an approximate daily consumption of 300 one-liter bottles, the monthly production is projected towards 47,748 units. The product will be an accessible alternative, considering the cost of production and the sale price to the consumer. In the medium term, profits will be generated, projecting itself as a feasible and sustainable undertaking, with expansion potential. An effective marketing strategy, product quality and good service, will favor the profitability of the micro-enterprise, as well as the loyalty of staff and customers, minimizing competition. The conditions for the development of enterprises in Ecuador are currently favorable. By establishing the microenterprise, local production will be supported, generating employment for farming families and promoting the economic reactivation of the country.