Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2019 - 201912020 - 20262

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Tema: search.filters.subject.SALCHICHAS

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Mostrando 1 - 3 de 3
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de col (Brassica oleracea var. capitata) en el desarrollo de un embutido tipo salchicha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Perrazo López, Luis Andrés
    ;
    Salazar Garcés, Diego Manolo
    The consumption of traditional meat products has generated concern in the industry due to their low nutritional value. Therefore, efforts have been made to develop new, healthier, and more sustainable alternatives using unconventional flours with better nutritional value, such as cabbage flour and plantain flour. Three formulations were developed with total wheat flour substitution, using 8 percent and 12 percent substitution levels of the cabbage and plantain mixture, in addition to a control using wheat flour. Proximate, physicochemical, texture, and sensory quality parameters were determined. The results showed a decrease in moisture and protein content, along with an increase in fiber, ash, and carbohydrates. Physicochemical analyses showed stability in pH, acidity, and water activity throughout the 21-day storage period, while the color exhibited a slight decrease in brightness and an increase in the b parameter. Texture showed increased hardness and chewiness due to the increased fiber content from the cabbage and plantain flour blend; no cooking losses were observed. Sensory evaluation indicated that the formulation with 8 percent cabbage and plantain flour was more readily accepted in terms of color, texture, and flavor, exceeding the 70 percent acceptance threshold. The inclusion of cabbage and plantain flour results in a sausage with an improved nutritional profile and good technological stability.
  • Miniatura
    Item type:Ítem,
    Efecto del uso de harina de Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) y Mashua (Tropaeolum tuberosum Ruiz & Pav.) en la producción de salchichas tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
    Bejarano Miranda, Macarena Estefania
    ;
    Salazar Garcés, Diego Manolo
    Consumers currently express their preference for less processed products with greater nutritional value and that provide health benefits. The food production industries seek to take advantage of new raw materials and that allow satisfying the needs of consumers, in this sense products such as Andean crops that have been consumed since our ancestors, show a trend in the use, consumption, exploitation and recovery. The present research intends the use of flours of Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) and Mashua (Tropaeolum tuberosum Ruiz & Pav.) for develop Frankfurt sausages. Two formulations were designed, sausages with inclusion of white carrot flour and with Mashua flour, likewise a formulation with wheat flour was developed as a control. Parameters such as protein, fat, dietary fiber, moisture, ash, carbohydrate, and energy content were evaluated. Physicochemical properties such as pH, acidity and water activity, texture parameters, color and sensory characteristics of the products developed. The sample that included mashua flour shown higher protein content (17 percent), fiber (8.40 percent) and low-fat content (6.84 per cent). The textural properties allowed to establish that the addition of flour produced changes in chewiness, hardness, and adhesion. Finally, the sensorial analysis showed better acceptability in the sausages with white carrot flour.
  • Miniatura
    Item type:Ítem,
    Cuantificación de la relación entre ácidos grasos saturados e insaturados en salchichas de consumo masivo mediante el empleo de un método analítico, como aporte a la información nutricional en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-10)
    Pincay Albán, Rosa Amelia
    ;
    Pérez Aldas, Lánder Vinicio
    Sausage consumption in Ecuador increases every year, as does childhood obesity and cardiovascular diseases that have been estimated as the leading cause of death in the country. This study aimed to determine the lipid profile and the ratio of saturated fatty acids (AGS) and unsaturated (AGI) sausages produced in the province of Tungurahua, being among the fatty acids with the highest percentage of palmitic acid (23,216 more less 2,558), stearic acid (12,093 more less 4,000), elaidic acid (40,849 more less 3,643) and linolelaidic acid (14,684 more less 3,647) determined by gas chromatography coupled to mass spectrophotometry and an AGS for AGI ratio (5,917 more less 1,685). A proximal analysis of: humidity (64,451 percent more less 3,677), ashes (3,108 percent more less the 0,543 percent), protein (11,718 percent more less the 2,059 percent) and total fat (17,988 percent more less the 7,466 percent) was performed. Among the physical-chemical parameters evaluated are: water activity (0.978 more less 0.006), lactic acid (0.429 percent more less the 0111 percent) and pH (6.757 more less 0.331). For the quality analysis were determined: chlorides (2.352 percent more less the 0.507percent), nitrites (0.151ppm percent 0.151), presence of starch and color (50,422 more less 2,470 L *; 20,114 more less 4,351 a *; 16,893 more less 2,421 b *).