Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Resultados de la búsqueda

Mostrando 1 - 10 de 38

Desarrollo de una barra de chocolate alta en proteína enriquecida con harina de grillo (Acheta domesticus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Mise Chango, Peter Raúl
;
Moreno Miranda, Carlos Santiago
Insects stand out as novel sustainable sources of protein. Specifically, cricket flour (Acheta domesticus) possesses high nutritional value. However, its inclusion presents technical challenges such as astringency, earthy notes, and a gritty texture. The present study utilised Fine Aroma Cocoa as a masking matrix. Two cocoa concentrations (50 and 70 percent) and three cricket flour concentrations (10, 15, and 20 percent) were evaluated against a control, analysing sensory attributes, protein content, and physicochemical and microbiological parameters. It was identified that the formulation with 50 percent cocoa and 10 percent cricket flour maintained sensory acceptance comparable to the control, with the exception of texture. Furthermore, this formulation complied with microbiological regulations and physicochemical parameters, being classified as a high-protein food. It is concluded that, with a 10percent inclusion of cricket flour, cocoa mitigates adverse sensory aspects whilst meeting the criteria for enrichment and high protein content. This study provides technological evidence regarding the feasibility of integrating entomophagy into confectionery matrices, offering products aligned with current trends in nutrition and sustainability.
Desarrollo de un snack a base de avena (Avena sativa L.), chía (Salvia hispánica L.), pasas de uva (Vitis vinifera L.), piña (Ananas comosus L.) y coco (Cocos nucifera L.) deshidratados, endulzado con edulcorante natural
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Camino Fiallos, Bryan Gabriel
;
Ortiz Escobar, Jacqueline de las Mercedes
Ultra-processed snacks dominate the current market, creating an unmet demand for healthier, more nutritious, and sensorially acceptable alternatives. In response to this issue, the snack market remains saturated with products high in refined sugars and saturated fats, where the availability of healthy, nutritious, and sensorially appealing options is limited. Three formulations were developed by varying the proportions of oats and chia, while keeping the other ingredients constant. The methodology included yield, moisture, and instrumental texture analyses of the three formulations, followed by a sensory evaluation with thirty semi-trained panelists using a five-point hedonic scale. The best formulation selected was characterized through physicochemical, nutritional, and microbiological analyses according to AOAC and INEN methods. The results indicated that formulation one, prepared with a higher proportion of oats and a lower proportion of chia, showed the highest post-baking yield, met the moisture parameters established by regulations, and achieved the best sensory acceptance. The developed snack presented adequate levels of protein, healthy fats, and total dietary fiber, in addition to meeting the microbiological standards established by national regulations. It is concluded that producing a healthy snack using natural ingredients is feasible, offering an innovative alternative to ultra-processed products and contributing to the development of healthier foods that promote better consumption habits among the population.
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.
Caracterización fisicoquímica y evaluación nutricional de los frutos deshidratados de arrayán (Myrcianthes Hallii (O. Berg) Mc Vaugh) para el desarrollo de barras energéticas como suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Cambo Ramírez Jonathan Xavier
;
Guanoquiza Rivera Manuel Israel
The growing interest in healthy eating has driven the search for functional ingredients from native resources, such as the myrtle (Myrcianthes hallii (O. Berg) McVaugh), an underutilized Andean fruit with high nutritional and antioxidant potential. This research focuses on its chemical and functional characterization, with the goal of incorporating it into energy bars. This research also aims to propose a healthy alternative that contributes to improving the diets of populations with nutritional deficiencies, while also promoting the sustainable use of local biodiversity. To achieve these objectives, an experimental methodology was used that included the collection and dehydration of myrtle fruits, followed by laboratory analysis to determine their nutritional composition (protein, fiber, fat, vitamin C, and antioxidants). Three energy bar formulations were subsequently developed with different proportions of the fruit and evaluated through sensory, bromatological, and microbiological tests. Finally, the process was complemented by statistical analysis to select the most accepted and technically and nutritionally viable formulation. As a result, it is demonstrated that myrtle is a promising source of bioactive compounds and can be successfully integrated into functional products such as energy bars, maintaining its stability and nutritional value after processing. Therefore, this proposal not only provides an innovative solution for dietary supplementation but also strengthens the valorization of native species, opening up opportunities for sustainable agroindustrial development in rural communities in Ecuador.
Evaluación de la influencia del tiempo de fermentación de la masa madre en las propiedades sensoriales de un pan multicereal tipo Sourdough
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Shambi Landa Soraya Lissette
;
Paredes Escobar Mayra Liliana
Currently, consumer preferences are oriented toward natural, nutritious foods with attractive sensory qualities. In this context, sourdough has regained a relevant role in baking, thanks to its ability to create a microbiological environment conducive to the development of compounds that contribute to the flavor, aroma, texture, and appearance of bread. One factor in this process is fermentation time, as it directly influences the expression of these properties, especially in the production of multigrain bread, promoting the development of innovative products. This research responds to a current need in the food sector by focusing on the use of sourdough with different fermentation times in the production of multigrain sourdough bread, with the goal of modifying and optimizing its sensory characteristics. To this end, three different bread formulations were developed, each with sourdough fermented for different periods of time. These were subjected to sensory analysis to determine the most accepted. Microbiological analyses were also performed to ensure the safety and quality of the final product. All ingredients were carefully selected and processed under controlled conditions, resulting in a safe, nutritious, and value-added food. In conclusion, the multigrain sourdough bread developed represents a nutritious and healthy alternative, offering benefits to consumers due to its sensory qualities and nutritional composition. It also provides technical and scientific information by using sourdough with different fermentation times.
Determinación de los factores de malnutrición asociados a las prácticas alimentarias y consumo de alimentos procesados y ultraprocesados en población de estudiantes universitarios
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Cruz Quinatoa, Gabriela Ruby
;
Franco Crespo, Christian David
The consumption of processed and ultra-processed foods has become both a global trend and a significant issue over the years, negatively affecting human health. This phenomenon has gained considerable importance in Latin America. For this reason, the present study focused on examining dietary habits and the consumption of processed and ultra-processed foods among university students. A survey was conducted with two hundred and ninety-two students from the Faculty of Food Science and Biotechnology, identifying various factors associated with unhealthy diets and poor eating habits, including the social environment, socioeconomic status, and cultural context. The findings revealed that the majority of students frequently consume unhealthy foods, with processed foods being the most prevalent. This behavior may lead to negative health consequences over time, such as cardiovascular diseases, obesity, or excess body weight. Among the surveyed population, at least twenty-eight point four percent of the students were classified as overweight or having type one obesity. Although this proportion is not yet alarming, it could progressively increase if dietary habits do not improve. The implications of these findigs are analyzed, and strategies based on the results are proposed to encourage healthier eating habits within the university student population.
Estudio de la digestibilidad in vitro del aislado proteico de pan liofilizado tipo tapado elaborado con masa madre de distintos tiempos de fermentación
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Chicaiza Pastuña, Mauricio Nicolás
;
Paredes Escobar, Mayra Liliana
Bread, an ancestral and globally consumed food, has evolved with industrialization, replacing natural yeasts with industrial yeasts and chemical agents. This change has renewed interest in natural fermentation, sought by consumers informed about nutritional quality and its impact on health. Sourdough, an ancient fermentation technique, improves the shelf life, nutritional value, and texture of wheat bread, thanks to cultures of lactic acid bacteria or yeasts. Protein isolates were obtained from freeze-dried tapado bread, made with sourdough of different fermentation times. Protein digestibility was evaluated in vitro through simulated gastric and intestinal digestion. Protein concentrates were determined by isoelectric precipitation and quantified using the Dumas method. Protein quality was assessed with SDS-PAGE electrophoresis and the amino acid profile was determined using high-performance liquid chromatography. The study investigates the in vitro digestibility of protein isolate from freeze-dried tapado bread, evaluating the effect of different sourdough fermentation times. A slight influence of pH on protein yield was observed, while fermentation time significantly affected the amount of protein extract obtained. SDS-PAGE electrophoresis revealed differences in protein profile and the amount of soluble proteins, with complete digestion of proteins occurring on the fifteenth day. High-performance liquid chromatography revealed a significant reduction in amino acids such as glutamic acid, glutenin, among others, and an increase in amino acids such as proline and alanine.
Análisis de los posibles cambios en los hábitos de alimentación en niños de edad escolar de la provincia de Tungurahua a causa de la pandemia por Covid-19
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2024-02)
Chalán Yanzapanta, Jairo Marcelo
;
Hernández Navarro, Yoel
The Covid-19 pandemic has generated uncertainty worldwide, radically changing human daily life with the implementation of different contingency measures that prevented the rapid expansion of the virus. Isolation, social restriction, modification of daily routines, accessibility to food, among others, caused changes in the eating habits of highly vulnerable population groups such as schoolchildren. Regarding the collection of information to identify the changes caused in the eating habits of the study group, it was decided to design and apply a semi-structured questionnaire online using the free Google Forms software, due to the Covid-19 health emergency. In addition, the instrument was validated using Cronbach's Alpha method and the sample size was defined using statistical calculations. The results achieved show that the current eating habits of the study population do not maintain a balanced and balanced diet that meets the nutritional requirements of the body, since according to the HEI the population is classified into the following categories: 25.92 per percent with healthy eating, 70.42 percent with regular eating and 3.66 percent with unhealthy eating, the latter being the ones who need immediate changes in their food intake. In conclusion, it was observed that the virus brought with it a number of consequences that affected eating behaviors and lifestyles, mainly caused by the availability of economic resources and the accessibility of food.
Efecto del tiempo de fermentación de la masa madre sobre las características organolépticas del pan tipo tapado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Suárez Pilicita, Diana Estefanía
;
Paredes Escobar, Mayra Liliana
New generations are adopting eating styles associated with healthy and sensorially acceptable routines, focusing on discovering new sensations, which has allowed the bakery line to include sourdough products. The use of sourdough has regained importance in the food industry, as it is an ideal habitat for the growth of yeast and bacteria, conferring special sensory characteristics. The development of this research work provides a solution to the current need, focusing on including sourdough with different fermentation times in the elaboration of covered bread to modify the sensory characteristics. Four formulations of tapado bread with sourdough inclusion were proposed. In the sensory analysis, the sample with sourdough after 7 days of fermentation stood out, which presented the best values of flavor, color, and acceptability. The flour mixtures were analyzed by mixing, and the bread made was evaluated by texture. The texture analysis of the bread samples showed favorable values of hardness, elasticity and chewiness of the sample with inclusion of sourdough after 7 days of fermentation. Finally, in mixography, significant differences were observed in C1 (water absorption index), in contrast to C2 (protein quality), C3 (gelatinization), C4 (amylase index), and C5 (starch retrogradation).
Identificación de proteínas en concentrados de las semillas de sambo (Cucurbita ficifolia B.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Núñez Pérez, Emily Andrea
;
Vilcacundo Chamorro, Rubén Darío
The consumption of vegetable protein has gained importance within the food industry, due to the global shortage of animal protein and the growing demand for healthier foods. Also, population growth puts food security at risk, so new alternatives based on vegetable proteins such as sambo seeds (Cucurbita ficifolia B.) are being chosen. This research focused on determining the yield, quantity, and identification of proteins in sambo (Cucurbita ficifolia B.) seed concentrates. The concentrates were obtained by alkaline extraction-isoelectric precipitation at different solubilization pHs with two levels: pH 8.0 and pH 12.0 and precipitation pHs with four levels: 2.0, 3.0, 4.0 and 5.0. Statistical analysis showed that the highest yield was at pH 12.0, solubilization, and precipitation at pH 2.0, with a value of 21.48 percent. Protein quantification was carried out using the Dumas method, obtaining the highest protein concentration at pH 12.0 solubilization and pH 5.0 precipitation with a value of 81.87 percent. For protein analysis, polyacrylamide gel electrophoresis (SDS-PAGE) was used, which revealed the presence of five types of proteins with molecular weights between 4 and 50 kDa.

Ciencia e Ingeniería en Alimentos y Biotecnología

Examinar

Filtros

Ajustes

Ordenar por

resultados por página

Resultados de la búsqueda