Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2020 - 20224

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Tema: search.filters.subject.MATRICES ALIMENTARIAS

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Estimación de tiempo de vida útil de una premezcla a base de matrices alimentarias andinas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
    Mosquera Fiallos, Evelyn Joana
    ;
    Cerda Mejía, Liliana Alexandra
    It was studied shelf life of a premix based on Andean food matrices with a formulation of 40 percent goose flour, 20 percent lupine flour, 20 percent quinoa flour, 10 percent mashua flour, 5 percent white carrot flour and 5 percent chia flour. Microbiological and physicochemical characteristics were evaluated at ambient temperature, such as 37 degrees centigrade for 37 days, obtaining absence of molds and yeasts, absence of mesophilic aerobic bacteria, absence of Enterobacteriaceae and absence of Salmonella, from day zero to day 37. Depending on the pH, the data was adjusted to zero order kinetics, determining a shelf life of 146 days at ambient temperature and 108 days at 37 degrees Celsius. In terms of acidity, a shelf life of 93 days at ambient temperature and 79 days at 37 degrees Celsius. Finally, depending on the humidity, with a kinetics of order one, a shelf life of 481 days at ambient temperature and 43 days at 37 degrees Celsius. Concluding that the premix of Andean crops meets the requirements of the Ecuadorian standard, this product can be oriented for consumption as a supplement for children from 1 to 3 years. In addition, the premix does not contain gluten, which makes it a suitable food for people with celiac problems.
  • Miniatura
    Item type:Ítem,
    Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Molina Cordonez, Bryan Alexander
    ;
    Morales Acosta, Dayana Cristina
    The present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una premezcla a base de matrices alimentarias andinas como suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09)
    Lema Defaz, Diana Maricela
    ;
    Cerda Mejía, Liliana Alexandra
    The present research work was developed to take advantage of the nutritional value and benefits of underused Andean crops to develop new food products. In this way, it seeks to generate new alternatives with added value for human food. In this research, goose, mashua, white carrot, quinoa, lupine and chia flours were analyzed through sedimentation tests, solvent retention capacity and proximal analysis, to establish a premix based on Andean food matrices as a food supplement for infants. The proximal analysis carried out showed that the best treatment (formulation 5) containing 40 grams of goose flour, 20 grams of white carrot and 20 grams of quinoa per 100 grams of product showed a protein composition of 15.20 percent, extract ethereal 7.13 percent, dietary fiber 18.50 percent, ash 3.64 percent, carbohydrates 46.79 and moisture 8.74 percent. These values are considered suitable and largely meet the nutritional requirements of children from 2 to 5 years old. Regarding the sedimentation test, it was determined that formulation 4 has the least amount of sediment (13.65 grams). On the other hand, in the analysis of solvent retention capacity, it showed that formulation 3, 4 and 5 obtained lower values in all the tests, the low values in the premix means that it is a quality premix, to obtain these values Due to many factors such as starch content, the premix is gluten-free.
  • Miniatura
    Item type:Ítem,
    Determinación de la eficiencia y efectividad de un sanitizante en base a un tensioactivo de origen microbiano, sobre diferentes matrices alimentarias
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09)
    Vaca Alarcón, Rosario Guadalupe
    ;
    Cerda Mejía, Liliana Alexandra
    The efficiency and effectiveness of the sanitizer were determined based on a biotensive agent, for which three formulations were used: developed, control and the lyophilized surfactant in Canje de Deuda Laboratory of the Technical University of Ambato, four strains of pathogenic bacteria Escherichia coli ATCC 11775, Staphylococcus aureus ATCC 12600, Bacillus cereus ATCC 1087 and Listeria monocytogenes ATCC 19115, the first three bacteria were seeded in solid LB medium (Luria Bertani) and the last strain in Nutrient Agar, the formulations were applied on Petri dishes respectively with the mentioned culture media in concentrations from 30 to 100 percent in scales of 10, through statistical analysis the best formulation and effectiveness on two of the four bacteria were determined, for which it turned out that the formula developed is 60 percent effective against the E. coli and S. aureus strains, therefore their efficiency and effectiveness were evaluated in three matrices banana, strawberry and lettuce food evaluated in three times 0, 5 and 10 min without washing using two methods of spray exposure and submerged being this the most optimal, the bacterial growth curve of E. coli and S. aureus was performed, thus showing its efficacy at apply the sanitizer.