Ciencia e Ingeniería en Alimentos y Biotecnología

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

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  • Miniatura
    Item type:Ítem,
    Desarrollo de un snack proteico a base de amaranto (Amaranthus spp.), nuez (Juglans regia l.) y semilla de zapallo (Cucurbita pepo l.), endulzado con miel de caña (Saccharum officinarum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Paredes López Ehiter Damiano
    ;
    Ortiz Escobar Jacqueline de las Mercedes
    The objective of this thesis was to develop a protein snack using natural ingredients such as amaranth, walnuts, pumpkin seeds, and cane honey. The proposal arose in response to the growing demand for healthy foods that not only provide nutritional value but are also appealing and satisfying to today's consumers. Two formulations were developed with different proportions of amaranth and cane honey, keeping the walnut and pumpkin seed content constant. To select the best formulation, a sensory evaluation was conducted with semi-trained panelists, who rated attributes such as smell, taste, texture, and acceptability. The results indicated that both formulations were sensorially acceptable, with no significant differences, so formulation one was selected for having a higher average acceptability in all sensorial aspects applied. Subsequently, physical-chemical, nutritional, and microbiological analyses were performed on the best formulation to verify the quality of the final product. The resulting snack had a high protein and healthy fat content, as well as good levels of fiber and essential minerals. The use of cane honey provided natural sweetness and antioxidant compounds. It was concluded that it is feasible to produce a functional and healthy snack with the proposed ingredients, which meets the technical parameters and can be positioned as an innovative alternative in the Ecuadorian market. In addition, it represents a conscious consumption option, aligned with more sustainable eating habits, and promotes the use of local products with high nutritional value.
  • Miniatura
    Item type:Ítem,
    Desarrollo de una premezcla pastelera con bajo contenido de gluten a base de almendra (Prunus dulcis), nuez (Juglans regia) y amaranto (Amaranthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Avila Armijos, Adrián Josué
    ;
    Paredes Escobar, Mayra Liliana
    The interest in the consumption of healthy, safe, and nutritious foods adapted to consumer needs has driven the development of products with low gluten content. This study contributes to the field of health, innovation, and food safety by developing a product that diversifies the use of underutilized Andean crops. As part of the research, a low-gluten confectionery premix based on almond (Prunus dulcis), nut (Juglans regia) and amaranth (Amaranthus) was developed, allowing people with low tolerance to gluten to enjoy a varied diet without compromising their health. A completely randomized experimental design (CRD) was used to evaluate the effect of amaranth flour on the volume and texture of muffins. Sensory tests were conducted to determine the acceptability of the color, odor, texture, and flavor. In addition, physicochemical and rheological analyses were performed to determine the proximal composition of the product and gluten content. The results indicated that the incorporation of the cake premix improved the nutritional profile of the muffins, increasing the protein content to 14.20 and fat to 17.60 percent. However, this increase negatively affected the volume of the muffins compared to the control sample. Consequently, this research work lays the foundation for further research and applications in the food industry.