Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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.
Aceptabilidad del desayuno escolar en las escuelas fiscales de la parroquia de Huachi Chico del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Culqui Chimborazo, Priscila Johanna
;
Franco Crespo, Christian David
The school feeding program has contributed to reduce the gap in access to education and in turn to improve the nutritional status of children, the school breakfast is considered a food supplement, which provides energy and vitality for adequate cognitive functioning during the learning process of schoolchildren. The sensory evaluation of drinks and cookies was carried out, comparing them with products that present similar characteristics. For the statistical analysis of the data, ANOVA and T Test were obtained using the IBM SPSS statistical program. From the test applied to 205 children from public schools, Teniente Hugo Ortiz Basic Education School and Francisco Flor Educational Unit (Blocks 1 and 2) of the Huachi Chico parish and the sensory profile of the school breakfast products of 15 semi-trained tasters, allowed to determine the acceptability of the different school breakfast products. According to the results obtained, they indicate that the school breakfast products are not to the taste of the children of the public schools belonging to the Huachi Chico parish, in relation to the sensory profile carried out, it was evidenced that they follow the same line of acceptance obtained by part of the public schools.
Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Casa Oñate, Dania Esthefania
;
Paredes Escobar, Mayra Liliana
The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.
Evaluación de la digestibilidad in vitro de un suplemento alimenticio dirigido a adolescentes entre 12 a 18 años, a partir de harinas precocidas de pseudocereales andinos: quinua (Chenopodium quinoa Willd.) y amaranto (Amaranthus caudatus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01)
Carrera Borja, Washington Xavier
;
Paredes Escobar, Mayra Liliana
An efficacious mixture made from ancestral seeds: quinoa, amaranth, sacha inchi and chia has optimal protein and lipid profile. In addition, it was demonstrated through the analyzes in the RVA the obtaining of a homogeneous matrix with water retention capacity, gel resistance and film formation, which incorporates polyunsaturated fatty acids and precooked flours. By hydrolysis the protein in the supplement, a protein concentrate yield of 72 percent was obtained at a pH of 4.0. In addition, by means of the electrophoresis technique an immunoprotein band with a molecular weight of 30 KDa was identified, highlighting the globulin fraction 11S called chenopodin, known as an emerging allergen resistant to gastroduodenal digestion. Through the digestion process of the starch in the supplement, it was possible to verify the efficacy of the formulated matrix, obtaining 85.39 percent of starch slowly hydrolyzed to maltoses, reaching its maximum digestibility after one hour. When carrying out the characterization of the supplement, we can conclude that it does meet the nutritional requirements for adolescents according to the recommended daily intake recommended by the Food and Agriculture Organization of the United Nations. In addition, the incorporation of essential fatty acids in a microencapsulation to the pulverized precooked flours allows the matrix to be effective due to its bioaccessibility, absorption and subsequent transformation. The supplement obtained from ancestral seeds considered as golden grains has a protein profile suitable for adolescents and a balanced lipid profile. For its sensory acceptability, it was determined that the best treatment chosen for the panelists was the strawberry flavor sweetened with sucralose. The development of the research will strengthen food sovereignty, promoting the production of underdeveloped foods, contributing to the circular economy, reducing water consumption and promoting agricultural activity.
Estudio de los beneficios del consumo de licopeno como suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
López Acosta, Doménica Aydee
;
Cerda Mejía, Liliana Alexandra
A diet rich in foods containing carotenoids is associated with health benefits. Interest in lycopene is growing rapidly because it is a natural pigment characterized by high antioxidant potential and unique physicochemical structures that contribute to specific biological properties related to the red color present in tomatoes and tomato products. In plant sources where lycopene is found, the isomer is predominantly all-trans; however, the most bioavailable form is cis - lycopene. In the results of the review, the mechanisms of action of lycopene, bioactivity, digestive absorption, metabolism, transport and stability are highlighted. The comprehensive study of food seen as a food matrix, involves not only the nutritional aspect, but also all those elements that can be part of the diet. Due to the above, various publications show an association between the consumption of lycopene in the diet and the preventive role of certain types of diseases, where the reduction of the risk of cardiovascular diseases, cancer and other ailments is related. However, as a food supplement, lycopene is packaged in dark bottles to achieve protection against light exposure, because it can undergo degradation processes and loss of bioactivity; opting for a lycopene supplement will provide the right amount of this antioxidant, there is no consensus on the recommended daily dose, which is in the range of 7 to 70 milligrams per day.
Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09)
Basantez Chimborazo, Arturo Josue
;
Paredes Escobar, Mayra Liliana
The addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.
Estudio preliminar de la estabilidad en tiempo real del suplemento alimenticio Fakulti Uro Health
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-09)
Rubio Ibarra, Diego Javier
;
López Hernández, Orestes Darío
Stability is an important factor to assess quality in a food product. The stability of its components and characteristics is affected by the exposure to environmental factors and external agents. Because of this, keeping stable parameters of quality is key, especially when products are intended for human consumption. The determination of a food product stability is important, not only from a quality standpoint, but also to stablish economical and logistical strategies for production, storage, and distribution. Real time stability of the food supplement Fakulti Uro Health was evaluated, this product is made of microencapsulated mortiño (Vaccinium floribundum Kunth) extract that contains a high level of anthocyanins. Eight lots were analyzed, with shelf times of up to 40 months. Total anthocyanin content was determined using pH-differential method and its degradation fitted a first-order kinetics model. a half-life time of 148 months was obtained. Stability of pH, moisture content and water activity were determined, and estimated shelf lives were extrapolated from regression models. For water activity calculation, the sorption isotherm curve was determined, which fitted the GAB model. No microbiological activity was found, and organoleptic characteristics remained within quality parameters in all tested samples. Finally, a shelf life of 39 months was proposed according to ACCSQ-PPWG protocol.
Estudio de factibilidad para la instalación de una microempresa procesadora de suplementos alimenticios a base de granos andinos en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
Martínez Masapanta, Erika Jeakeline
;
Paredes Escobar, Mayra Liliana
Food supplements are products that complement nutrition through the macro and micronutrients that it possesses. For this reason, this research work studied the feasibility for the creation of a microenterprise in the city of Ambato dedicated to the elaboration of food supplements from of Andean grains such as amaranth, chia, quinoa and sacha Inchi. For this reason, this research work analyzed the administrative part, studies: market, technical and financial. The administrative part established the business philosophy, as well as its organization. The market study identified the environment that the company faces, in addition to segmenting it, evidencing a surplus for the commercialization of food supplements. The technical study established the engineering of the project with the necessary equipment and supplies for the different economic and financial scenarios. A feasibility was determined for the company with a base production and a commercialization greater than 1000 units, analyzing its monthly and annual behavior and a five-year projection. The microenterprise of food supplements presents a good scenario for its constitution in the city of Ambato, the same one that addresses issues of food security and sustainable development objectives (SDG), a competitive advantage is the industrialization of the national raw material and the power of negotiation with suppliers and customers, which allows the microenterprise to compete with the products of foreign companies.
Recopilación de información sobre la capacidad antioxidante y el contenido de compuestos fenólicos presentes en la materia prima de una premezcla como suplemento alimenticio, y el efecto de su consumo sobre la salud
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-03)
Almache Escobar, Lisseth Micaela
;
Cerda Mejía, Liliana Alexandra
Ancestral Andean crops are an important source of nutrients and bioactive compounds, the latter of relevance because they offer natural antioxidant capacity. The objective of this work is to study the antioxidant capacity and the content of phenolic compounds, as part of a previous investigation in which the proximal analysis was carried out, which was carried out through a bibliographic review and the application of surveys in Ambato canton. In the bibliographic search, it was obtained that of the six flours, the one with the highest antioxidant capacity was white carrot (3.08 mg TE per gram) and the one with the lowest was lupine (0.81 mg TE per gram), this particular due to differences in processing, climates and soil type. Regarding the content of phenolic compounds, lupine flour with 2.39 mg GAE per gram, was the one with the highest content, due to the fact that extruded flours were used and the grains were subjected to unfavorable environmental conditions before processing, while the lower content was obtained in quinoa with 0.64 mg GAE per gram, due to the fact that non-phenolic compounds are the most prevalent in these compounds. The food supplement-type premix obtained from the six flours would have a natural antioxidant capacity of 1.56 mg TE per gram and 1.44 mg GAE per gram of phenolic compounds, which, through its administration in children, would help muscle, bone, cognitive and brain development. waterproof system.
Elaboración de una barra energética a base de Macleania rupestris (Kunth) A.C. Sm. como suplemento alimenticio
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
Caiza Caizalitín, Kateryn Gabriela
;
Vargas López, José Homero
Macleania rupestris (Kunth) A.C. Sm. It is a species belonging to the Ericaceae family, it generally grows in the moors at an altitude of 2,200 to 3,500 meters above sea level. Currently this fruit is not commercialized in its natural state, being a minimally exploited species, the purpose of this work is the elaboration of energy bars based on Macleania rupestris as a food supplement. An AxB experimental design was used, corresponding to the combination of 2 components: dehydrated fruit of Macleania rupestris and honey, which generated 6 treatments. The sensory analysis was carried out in order to select the best treatment, where the ANOVA reported a significant difference, establishing treatment 3 as the best (15 percent of dehydrated fruit of M. rupestris and 30 percent of honey). The bromatological analyzes were determined as a percentage of the best treatment: 6.48 moisture, 1.5 ash, 10.5 protein, 19.67 fiber, 9.23 fat, 52.62 carbohydrate and 335.35 kilo calories of caloric energy. The product also presented good microbial quality and the values determined with respect to molds, yeasts, total coliforms and E. coli are within the limits established by the INEN 2595 Regulation. Through the market study it was determined that the consumers of bars would be willing to consume the product, in addition, being an innovative product with a sale cost of 0.75 cents. per 68 g of product.

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