Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Elaboración de una premezcla para brownies a partir de harinas de trigo nacional (Triticum aestivum l.), quinua (Chenopodium quinua) y amaranto (Amaranthus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Maluzin Brito, Jenifer Germania
;
Paredes Escobar, Mayra Liliana
In recent years, health concerns have driven the food industry to develop products with improved nutritional profiles. Within this context, the baking industry has been propelled by the demand for baked goods with enhanced nutritional emphasis. Premixes, due to their practicality and versatility, have positioned themselves as an attractive alternative for the quick preparation of baked products. However, commercial options available on the market are designed for widespread consumption, lacking a nutritional focus. In the present work, three premix treatments were developed made with a mixture of national wheat, quinoa and amaranth flours with a fixed composition of the other components, where a sensory analysis was carried out on the different brownie treatments using a Complete Randomized Block Design to identify the best treatment. The treatment with greater acceptability has attractive sensory characteristics, with a texture comparable to the control sample, evidenced by values of 4.67 (N) for hardness, 0.21 mJ for adhesiveness and 0.34 for cohesiveness. Furthermore, the rheological analysis of the dough presented significant differences except for the retrogradation of starch with the blank, obtaining a time of 45.01 min with a torque of 0.84 Nm. From a nutritional point of view, the best formulated brownie exhibited an enriched profile, with a high content of 34.26, 27.8, 8.22, 3.73 percent of carbohydrates, fat, protein and dietary fiber.
Diseño del proceso de producción de una tortilla tipo taco a base de harina de trigo (Triticum aestivum L) en Molinos Miraflores S.A.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Llambo Guapisaca, Marco Vinicio
;
Cabrera Valle, Daniel Alfonso
This research focuses on designing a production process for the transformation of raw materials through technological innovation. A taco-style tortilla was developed using flour sourced from the R1F-R2-H1(2) lot of Molinos Miraflores S.A., located in Santa Rosa, Ambato. The study included the comprehensive characterization of the wheat flour used in tortilla production. Key parameters evaluated were moisture content, protein levels, ash content, wet gluten, color, enzymatic activity index (via falling number), damaged starch, and the rheological properties of the dough, assessed with a Mixolab device. The research adhered to international standards while incorporating specific internal adaptations to optimize production processes and guarantee product safety and quality. The results highlighted favorable nutritional characteristics, notably the protein and dietary fiber content, which are essential for human health. Texture analysis indicated suitable tension behavior in the tortillas, confirming their consistency and elasticity. Microbiological testing revealed the absence of molds, yeasts, and Escherichia coli, attributed to the use of calcium propionate and strict adherence to good manufacturing practices. The study culminated in the detailed design of a complete production process, including block flow diagrams (BFD), process flow diagrams (PFD), and mass balances. This comprehensive framework enables the company to systematically guide each unit operation, ensuring optimal product quality and production efficiency.
Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Carrera Sánchez, Michael Alexander
;
Flores Tapia, Nelly Esther
Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
Estudio de la capacidad antioxidante de panqueques elaborados a base de harina de chontaduro, amaranto y trigo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Vivanco Barrera, Dennys Janeth
;
Vilcacundo Chamorro, Rubén Darío
Chontaduro, a fruit native to tropical areas of Latin America, is of great interest for its nutritional composition, as it has a significant contribution to carbohydrates and lipids, as well as beta carotene, which has antioxidant properties that are related to the prevention of degenerative and cardiovascular diseases. However, the chontaduro in Ecuador is undervalued and little used, both production and consumption is directed to certain localities, several investigations have shown that chontaduro flour has a wide application in the production of bakery products. In this research, chontaduro flour was made from the pulp and peel of the fruit, the freeze-drying and milling process was used to obtain it, the flour was used in the formulation of pancakes together with other ingredients, and the best pancake formulation was determined by means of a sensory evaluation. Finally, the antioxidant capacity of the flour and pancake with the best acceptability was measured using the ABTS method, the results were 56.61 and 99.81 micro mol of trolox equivalent per gram of sample for chontaduro flour and pancake with the best acceptability, respectively. Therefore, chontaduro flour, due to its content of bioactive compounds, could be considered as an ingredient in the development of new food products with functional characteristics.
Desarrollo de masas congeladas para panificación a partir de trigo (Triticum durum) sustituido parcialmente con una mezcla de harinas de frejol (Phaseolus vulgaris) y quinua (Chenopodium quinoa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Jerez Caiza, Jefferson Guillermo
;
Paredes Escobar, Mayra Liliana
Bread is one of the most consumed foods in Ecuador. However, health problems generated by the use of refined flour create the need for new healthy options. Quinoa (Chenopodium quinoa) is an Andean pseudocereal with diverse functional components, named as a superfood for its high content of essential amino acids, likewise beans (Phaseolus vulgaris) variety canaria is a legume with high amounts of protein, fibre, vitamins and minerals. The development of this research shows an option to solve these problems, generating a bread with a higher content of fibre, minerals, vitamins and protein, previously frozen to extend its shelf life. Three formulations were proposed with a partial substitution of 20 percent of refined wheat flour. Prior to leavening, they were frozen by IQF, stored for one week, thawed, leavened and baked. The doughs were characterised by mixography and the bread obtained by texture. The bread texture of the formulations presented values 15 percent higher in hardness, cohesiveness and chewiness than a common wheat bread. Mixographic analyses indicated a statistically significant difference in C3 (gelatinisation rate), but not in the values of C1 (water absorption rate), C2 (gluten index), C4 (amylase index) and C5 (retrogradation rate), indicating an adequate performance of the formulations in the formation of bread dough. Finally, the protein and ash content increased in the developed formulation, achieving an enrichment of these nutrients.
Formulación y análisis de un producto tipo cupcake a base de harina de quinua tostada (Chenopodium quinoa will Carl Otto) y harina de trigo (Triticum aestivum Carlos Linneo)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Pérez Navarrete, Jessica Alexandra
;
Fuentes Pérez, Esteban Mauricio
The purpose of this research project was to prepare three different formulations of a cupcake-type product based on toasted quinoa flour (Chenopodium quinoa will) and wheat flour (Triticum aestivum), keeping the content of other ingredients constant, and to carry out physicochemical and sensory analyses and determine the nutritional composition in order to determine the most acceptable formulation. Quinoa is a pseudocereal rich in protein and fiber, which includes several important nutrients such as folic acid, magnesium, zinc and iron, this food is gluten-free, ideal for people with celiac disease, it also contains the nine essential amino acids that humans alone cannot produce, it also includes vitamins, minerals and antioxidants, making it an ideal choice for use in pastry and bakery products. An important characteristic of quinoa is its content of anti-nutrients, including saponin, which gives it a bitter taste when used, so the grain was toasted at a controlled temperature and time to counteract the bitter taste and odor that predominate in it. With the results of the sensory evaluation, it was possible to use the INFOSTAT program, which indicated that the ideal formulation and the one most accepted by the evaluators was formulation 1, with 30 percent toasted quinoa flour and 70 percent wheat flour.
Caracterización de flujos de harina de trigo (Triticum aestivum) de cada pasaje de molienda en Molinos e Industrias Quito Cía. Ltda.
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06)
Puma Araujo, Ana Sofía
;
Paredes Escobar, Mayra Liliana
The objective of this study was to evaluate the physicochemical: moisture, ash, damaged starch, granulometry and farinographic characteristics (water absorption, stability, development time and grade of decay or mixing tolerance index (MTI) of wheat flour (Triticum aestivum) from each grinding passage of "Molinos e Industrias Quito Cía. Ltda." in order to determine the influence of each stage of grinding and screening on the quality of the final flour. Furthermore, it was established quality specifications of wheat flour for baking under appropriate statistical models. The physicochemical and farinographic characteristics were represented as graphic of moisture, ash and damaged starch determined by the provenance of the grinding passages, either from the crushing or reduction stage, where the passages H and E from the last smooth ones affect in lower proportion to the quality of the final flour. On the other hand, it was determined that the factors influencing the farinographic tests are damaged starch, grinding process strength, type of wheat (soft and hard) and protein content in wheat flour. Finally, with the application of control graphs and the process capacity index it was determined that it is stable and potentially capable, in addition, the specifications of the physicochemical and farinographic characteristics of the baking flour comply with the INEN 616 and CODEX 152 Standards.
Elaboración de galletas de sal utilizando harina de trigo (Triticum aestivum) nacional de la variedad INIAP – Cojitambo con suplementos parciales de harina de trigo importado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013)
Aquino Ruiz, Elena Liceth
;
Álvarez Calvache, Fernando Cayetano
The imports of foreign wheat for the manufacture of farinaceous products represent an important expense that it salts of the country, paradoxically the national wheat production is used in formulations of balanced for animal feed, and the national wheat flour is Slack flour, for it is necessary to establish new technologies of prosecution directed to the human consumption. The main objective of the study was to elaborate salted cookies using flour of wheat (Triticum aestivum) national variety Iniap -Cojitambo with partial supplements of imported wheat flour, worked with a Factor completely randomized design, where the factor of studied was the percentage of imported wheat that flour is subbed to the mixture for the production of cookies. Statistically was worked whit a significance level of 5 percent, the treatment that present the best calcifications and physical-chemical conditions was T9 that contain 45percent of imported wheat flour and 55 percent of national wheat flour, with average percentages of hardness11,25 N, humidity 3,62 percent, sensory the cookies elaborated with T9 (45 percent IWF y 55 percent de NWF) were very crunchy (7,94), cookies were golden (2.83), of a characteristically cookie smell (4.07), a very nice savor(7,79) and that the consumer totally acceptation (8,8). In this study was determined the rheologic characteristics of the national wheat flour, the imported flour, the mixture of the best treatment T9 (45 percent IWF y 55 percent de NWF) and a commercial cookie flour “Santa Lucia”. We realize a bromatological analysis concluding that the salty cookies elaborated with the best treatment are appetizing complement of a diary alimentary ration that contribute an energetic value of 485,76 Kcal per 100g. The shelf life is 2.7 months in extreme conditions of temperature (30 percent) and humidity (70 percent RH). Finally, the cost of 30 g salty cookies packages in cellophane bags was 0,09 dollars and its yield of 97,03 percent.
Incidencia del porcentaje de extracto de vainilla en la aceptabilidad de las galletas Bizcotelas en la Industria Alimenticia “Trigo de Oro” Cia. Ltda.
(2008)
Calle Naranjo, Galo Mauricio
El presente proyecto responde a la necesidad de cubrir un requisito básico y académico para obtener el Título de Ingeniero en Alimentos. Es así que este trabajo se desarrolla con la finalidad de resolver el problema del escaso aroma en las galletas Bizcotelas de la Industria Alimenticia “Trigo de Oro” Cia. Ltda., para que de esta forma la empresa obtenga un producto con calidad en lo que se refiere al aroma, lo que ayudará a que sea más competitiva y a su vez aumente las ventas de este producto. Las conclusiones de la presente nvestigación serán presentadas para que la empresa las tome como un aporte científico importante en la producción de su producto, y de esta manera realice las respectivas correcciones. La colaboración de la empresa y su responsabilidad ante este proyecto, nos ha ayudado de gran manera a sacar adelante este estudio, que de forma particular es original y singular ya que no existen muchos estudios respecto a este tema. La información que aquí se presente es obtenida de la misma empresa, la cual se obtuvo de manera directa.

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