Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Desarrollo y caracterización de un cono de helado utilizando torta de chocho (Lupinus mutabilis sweet) como subproducto agroindustrial
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Flores Toalombo, Lizbeth Carolina
;
Moreno Miranda, Carlos Santiago
In the current context of the circular economy, the food industry faces the challenge of mitigating waste by revalorizing agro-industrial by-products. Lupin cake (Lupinus mutabilis Sweet) is a residue with high nutritional value that is typically underutilized. The objective of this study was to incorporate this by-product into the formulation of ice cream cones to enhance their fiber and protein profile. Methodologically, an experimental design was applied with three levels of partial substitution of wheat flour with lupin cake (50:50, 60:40, and 70:30), compared against a control sample. Proximate composition, microbiological quality according to current regulations, and sensory acceptance via tasting panels were analyzed. The results highlighted that the 60:40 formulation (wheat flour: lupin cake) presented the optimal physicochemical balance, reaching a protein content of 29.4 percent, crude fiber of 5.5 percent, and fat of 23.3 percent. Microbiologically, the product guaranteed total safety, reporting an absence of Salmonella spp., less than 10 CFU per gram for molds and yeasts, and 9.8x 10 elevated to 1 CFU per gram for aerobic mesophiles. Sensorially, this proportion achieved the highest acceptability in flavor and texture. It is concluded that a 40 percent substitution with lupin cake allows for a functional and safe bakery product, promoting the sustainable use of Andean resources.
Efecto de los parámetros operativos sobre el rendimiento y composición del aceite de chocho (Lupinus mutabilis sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Crespo Jiménez Andrea Belén
;
Paredes Escobar Mayra Liliana
Lupin is an Andean legume with great nutritional potential. The lack of alternatives to its traditional use represents a challenge for large-scale lupin oil production due to the absence of standardized parameters in the extraction process. The study aimed to analyze the operating parameters that influence the yield and composition of lupin (Lupinus mutabilis sweet) oil. A methodology was used that included mechanical extraction at two different ratios using the Flora Power equipment to evaluate yield under different humidity conditions, gas chromatography for the analysis of fatty acid composition, and the oxidative rancidity test in Oxitest to establish the oil's shelf life. The results revealed that Treatment 2 was the most efficient, achieving the highest oil yield under conditions of lower seed moisture and greater equipment efficiency in the extraction process. The lipid profile of the oil showed a high content of unsaturated fatty acids, particularly oleic acid. The shelf life ranges from 10 to 13 days without any refining process. Research highlights the cardiovascular health benefits conferred by the high concentration of monounsaturated fatty acids, thus contributing to a product with promising nutritional and functional characteristics for the market.
Elaboración de nuggets veganos a partir de proteína texturizada de chocho (Lupinus Mutabilus Sweet)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Rumipamba Curicama Diana Belén
;
Paredes Escobar Mayra Liliana
The main problem of global deforestation and biodiversity loss is primarily due to meat production. Ruminants emit methane as part of their digestive process, which directly affects the formation of gases such as carbon dioxide. Therefore, the high demand for meat products poses a potential risk to environmental sustainability. For this reason, the food industry needs to find sustainable and healthy alternatives without compromising the nutritional quality of the products. In this study, textured lupin cake was used as a substitute for animal meat in vegan nuggets. It was extracted by mechanical extrusion using a vegetable oil extractor. Three treatments were performed, varying the addition of textured lupin protein. The first treatment used 83 percent lupin protein, the second treatment used 43 percent lupin protein, and the third treatment used zero percent lupin protein. The nuggets obtained were analyzed using sensory and proximate analysis. The most popular treatment was the one containing the highest amount of textured lupin protein, achieving an acceptability score of four in the Tukey test. Proximate analysis yielded 62.03 percent protein, 15.85 percent fiber, and 4.61 percent fat. These results allow lupin to be considered an excellent protein substitute due to its complete nutritional profile.
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.
Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Perez Toasa, John Alexander
;
Paredes Escobar, Mayra Liliana
The consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.
Elaboración y evaluación de un snack nutritivo a partir de lenteja roja (Lens culinaris subsp. culinaris) y harina de avena (Avena sativa L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Freire Alvarez, Sandy Dennise
;
Ortiz Escobar, Jacqueline de las Mercedes
Today's society, fast-paced lifestyles, stress and unhealthy eating habits affect human well-being, prompting the food industry to develop new products based on legumes and cereals that, despite their high nutritional value, are not used in food development. Snacks are widely appreciated and consumed between main meals, representing one third of the daily energy intake. However, many of these products are high in calories and low in nutrients, which contributes negatively to health, increasing the risk of diseases such as cardiovascular disease, hypertension, obesity and diabetes, among others.In the present work, a "nutritious snack" was prepared and evaluated with a mixture of red lentil (Lens culinaris subsp. Culinaris) and oat flour (Avena sativa L.), using appropriate technology, a yield of 74.89 percent was obtained. Four formulations were proposed and by means of a sensory analysis, the best treatment was determined, containing 65 percent red lentil and 35 percent oat flour. The snack complies with current regulations for this type of product and has attractive sensory characteristics and stands out for its high protein, fiber and low-fat content, which contributes to a healthier lipid profile. In conclusion, its consumption can bring more benefits than commercial products on the market.
Desarrollo de un snack de maíz enriquecido con sémola de fréjol negro (Phaseolus vulgaris L.) germinado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Sandoval Sánchez, Luzmila Salomé
;
Paredes Escobar, Mayra Liliana
In today’s world, there is a rising tendency towards the consumption of quick food with a higher demand for snacks, which has led the population to look for healthier options. In parallel, there is an increase in the investigation of the benefits associated with the consumption of germinated food due to its high nutritional value. In this context, the objective of this study was to develop an enriched corn snack with germinated black bean (Phaseolus vulgaris L.) semolina. This process included obtaining germinated black bean semolina, which was incorporated into the corn formulation for extrusion. Once the extruded product was obtained, it underwent texture, expansion, and pasting property analysis to observe the impact of germinated black bean semolina on the final product. In addition, sensory analysis was carried out to determine the optimal formulation. Proximal analysis was performed on the best formulation to determine the nutritional components of the extruded product. The results revealed that the germination process helped to conserve various textural characteristics of the product due to the degradation of proteins and dietary fiber. Although the addition of semolina did not cause significant changes in sensory acceptability, it did influence its nutritional composition, making it a product high in dietary fiber and rich in proteins with acceptable sensorial characteristics.
Caracterización de Rhizobium spp. a partir de chocho (Lupinus spp.) en cuatro localidades del cantón Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Tovar Roman, Jenifer Odalys
;
Pérez Salinas, Ruth Narcisa
The contamination from synthetic nitrogen fertilizers has become a problem affecting the ecosystem worldwide due to excessive use. The search for biotechnological alternatives such as the study of microorganisms that contribute to nitrogen fixation has become more relevant. Rhizobium spp. is responsible for nitrogen fixation in legumes, such as Lupinus spp., bioprospection of this bacterium is fundamental to alleviate the pollution from synthetic fertilizers. This study focused on characterizing Rhizobium spp. from chocho (Lupinus spp.) in four locations in the Latacunga canton. 32 samples were collected from the locations and 64 strains were isolated, according to phenotypic characterization and biochemical tests including catalase, methyl red, citrate, among others, and an authentication test (YMA + PB) where it was determined that 100 percent of the isolates correspond to said genus. Its genetic variability was demonstrated by PCR Fingerprinting in which 32 of the isolates in composite samples (16) were analyzed, where 13 isolates present a genetic variability of 55 percent with heterogeneity, belonging to the 4 locations, 2 present a genetic similarity of 93 percent with homogeneity corresponding to locations 2 and 4 (Mulalo and Poalo), and a unique isolate from the Ignacio Flores location. Based on the results obtained, it can be said that the isolates can belong to the genus Rhizobium spp. with high genetic variation.
Caracterización de Rhizobium spp. a partir de haba (Vicia faba L.) en cuatro localidades del cantón Tisaleo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Morales Miranda, Cynthia Monserrath
;
Pérez Salinas, Ruth Narcisa
Agricultural productivity depends on the nutrients available in the soil, especially nitrogen. Currently, chemical fertilizers are used to improve production, without considering the pollution they generate. Biotechnological alternatives give a new approach to nitrogen fixation in legumes. In this research, nodules from broad bean (V. faba) were used, a commercial and essential legume due to its high content of proteins, vitamins and minerals; capable of fixing nitrogen through Rhizobium spp. 32 samples were collected in 4 locations of Tisaleo that were morphologically characterized, where 90 percent of them presented characteristics similar to Rhizobium spp. Biochemical tests were performed where 100 percent of these were positive for methyl red, Voges Proskauer, starch hydrolysis, and catalase, however, 98 percent of these were negative for hydrogen sulfide and TSI. A BOX-PCR was developed, to identify the existing genetic distance between them, from composite samples (16), great genetic variability was evidenced, with the formation of 2 groups from a similarity coefficient of 51 percent, being the sample that presented the most similarity in relation to the other QLU56 belonging to locality 4 and the samples that had a 95 percent similarity coefficient were ATS 78 and ATS12, belonging to locality 2. The results obtained are important for future research that involve the elaboration of biofertilizers as a friendly alternative to the environment.
Caracterización de Rhizobium spp. a partir de trébol violeta (Trifolium pratense) en cuatro localidades del cantón Ambato-Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Buestán Morales, José Carlos
;
De la Torre Olvera, Helena Maritza
Nitrogen is the most important nutrient for plant growth, legume crops are highly dependent on nitrogen fixed by nitrogen-fixing rhizobial bacteria. The identification and characterization of rhizobia indigenous to a particular area is the basis for the formulation of inoculants for sustainable legume production in the face of climate change. Rhizobium spp. were isolated from 4 localities of Ambato canton. The isolated bacteria were grown on Yeast Extract Agar medium and YMA mannitol with Congo red. The colonies were observed after 36-48 hours of incubation at 37 degrees Celsius, control plates showed growth of different microorganisms, while the isolation plates did not show contamination. A total of 88 isolates were obtained, characterized as rod-shaped, aerobic, non-spore-forming and motile. The isolates showed a milky pink color, were positive for methyl red, Voges-Proskauer, catalase, starch hydrolysis and motility on SIM agar. They were negative for the triple sugar iron test, negative for sulfuric acid production and negative for the indole test on SIM, while the Simmons citrate test was negative for 3 strains. The polymorphisms evaluated by UPGMA allowed establishing that the diversity of rhizobia had 76 percent similarity, grouping slow-growing rhizobia in the northern zone and fast-growing rhizobia in the southern zone of Ambato.

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