Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto antimicrobiano de un recubrimiento activo con aceite esencial de flor de canela en mora de castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-08) Cáceres Navas, Juan Carlos; Arancibia Soria, Mirari YosuneThe blackberry is considered native of South America, occurs in the central inter-Andean zone of Ecuador, being Tungurahua one of the provinces with the highest production. It is known to contain nutritional and antioxidant characteristics that contribute to the body. Due to its soft texture in its drupes and its poor post harvest handling, they make it labile and perishable in a very short time. In this work, a coating based on achira flour was evaluated with and without the addition of 1 percent cinnamon flower essential oil against a control sample of blackberry. Microbiological, sensory, physicochemical, colorimetric and texture analyzes were performed to determine the effect of the coating. Positive results were obtained in the coating with cinnamon flower essential oil; since it is the one that presents the best microbial attack. A decrease of 1.32 and 1.17 log cfu for every gram less than MC and RC respectively in RC-AE was reported; while on day 8 it presented 1.38 and 1.33 log cfu for every gram less than MC and RC respectively. Cinnamon essential oil shows an effective antimicrobial activity and health benefits, which is why it is considered a potential food additive.Item Estudio de factibilidad para la instalación de una planta procesadora de galletas con sustitución parcial de moringa oleífera(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Aguiar Naranjo, Pablo Sebastián; Ortiz Escobar, Jacqueline de las MercedesThis work determined the feasibility for the installation of a biscuit processing plant with partial replacement of moringa oleifera through: a market study, corporate study, technical study and financial study. In the market study a qualitative analysis was carried out, through the application of a PESTEL analysis and the application of the five forces of Porter, in addition the potential demand of the product in the city of Ambato was established through a survey of a population of 15 to 60 years of age, in addition to establishing marketing strategies, for future distribution in the market. In the corporate study, the entire business philosophy, mission, vision, staff requirements and organizational policy of the company were determined. While in the technical study, the respective process to be used for the preparation of cookies was established through a block diagram and PFD diagram, their respective material balance, label design. The shelf life of the product, which was 5.1 months at room temperature, was determined. The financial analysis was also performed, where an IRR of 68 percent, NPV of 100,620.12 dollars, an equilibrium point of 69,320.39 dollars, an RF of 70.01 percent, a PRI of 2.86 years and a ROI of 52.8 percent. This analysis allowed to determine the feasibility and profitability of the investment.Item Desarrollo tecnológico para la elaboración de snacks de maíz (Zea mays), quinua (Chenopodium quinoa) y haba (Vicia faba) nixtamalizados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Olalla Chicaiza, William Andrés; Carpio, Cecilia MercedesThe present study was oriented to develop a snack product using traditional Ecuadorian foods: Corn (Zea mays), Quinoa (Chenopodium quinoa) and Field Bean (Vicia faba), which were nixtamalized with optimal parameters cited in previous research; where in the last stage of production they were baked and fried. The treatment obtained by baking and with a relationship between ingredients 50:30:20 (corn: bean: quinoa) was the best evaluated in appearance, flavor, texture and acceptability. This formulation was characterized by proximal analysis, having 406 mg of Ca2+ per 100 g of product; carbohydrates (69.62 percent), resistant starch (2.25 percent), low in lipids (3.29 percent) and with a high percentage of protein (10.91 percent) compared to other products on the market; making it a healthy and nutritious food, suitable for celiac people because corn, beans and quinoa are gluten-free foods. The product did not present microbiological contamination of total coliforms, molds and yeasts. The shelf life was determined according to the deterioration kinetics of the product quality, where the measurable attribute was humidity (percentage H) in snacks stored at three different temperatures (25, 30 and 35 Celsius degrees), obtaining a deterioration kinetics of zero order (n = 0). For this reason, the shelf life is reduced from 10.6 months at 25 Celsius degrees to 5.6 months at 35 Celsius degrees, showing that high storage temperatures cause a greater deterioration of snack quality.Item Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William RicardoThe guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.Item Efecto de la inclusión de harina de chontaduro (Bactris gasipaes) en la calidad de la mortadela(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Martínez Barrera, Carlos Andrés; Cerda Mejía, Liliana AlexandraPeach palm (Bactris gasipaes) is a tropical fruit with a high protein content (5,92 percent). In addition to other nutrients (starch, fiber and lipids), which make it an excellent alternative for the food industry. Peach palm flour extraction process was carried out through a drying process and subsequent milling. In order to take advantage of underutilized resources of the Ecuadorian Amazon, three formulations of mortadella with 1, 3, 5 percent concentrations of chontaduro flour were developed. These formulations were compared with a control treatment, to which wheat flour was added. Yield, pH, slicibility and sensory analyzes were performed on all treatments. Peach palm flour behaved like a high quality meat extender since it increased the protein up to 13.4 percent; being of a superior quality (mortadella type I) according to the norm NTE INEN 1338: 2012. However, it was observed that there is an effect of the concentration of the flour on the physicochemical and sensory properties. It was considered that the mortadella with an addition of 1 percent peach palm flour had the best sensory characteristics and the highest slice percentage, compared to treatments with 3 and 5 percent. The highest formulation (1 percent) presented a microbiological stability (mesophilic aerobics, Staphylococcus aureus and Escherichia coli) and food safety (Salmonella) during 30 days. The shelf life of the mortadella was 86 days. Its production cost is 3.68 USD per kg; being feasible its scaling at the industrial level.Item Estimación y efecto sobre la vida útil de fresa (Fragaria x ananassa) con el uso de biofilm producido por Komagataeibacter xylinus(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-05) Acosta Telenchana, Jorge Luis; Terán Mera, David AndrésThe strawberry is susceptible to physiological changes, great vulnerability to microbial attack, the benefits of edible coatings are: slow breathing rate, prolonged periods of storage, retention of firmness and reduced microbial growth, so the objective of this research work is estimate the useful life of strawberry (Fragaria x ananassa) with the use of biofilm produced by Komagataeibacter xylinus. It was determined that the samples with bacterial cellulose coating have an average life time of 12, 6 and 3 days while samples without coating the time was 8, 3 and 2 days at temperatures of 4, 25 and 37 Celsius degrees. The ultra-freeze analysis showed changes of 1 percent; 46.2 percent; 12.6 percent and 2.41 percent in samples without coating, on the other hand the samples with coating changes were 0.3 percent; 15.9 percent; 4 percent and 1.49 percent in pH, Acidity, Brix degrees and weight loss respectively. The samples containing bacterial cellulose coating impregnated with silver nanoparticles showed no growth of microorganisms during the analysis. The container of bacterial cellulose impregnated with natural gelatin presented a 15.3 percent weight loss, 76.4 Brix degrees and a dark red final coloration in the sample, the bacterial cellulose container with end seals presented greater weight loss of 19 percent. , 8 percent; 83.6 Brix degrees and a medium dark red final color.Item Efecto de la incorporación de harina (pulpa-cáscara y cáscara) de banano (Musa cavendish) de rechazo en las propiedades tecno-funcionales y nutricionales de un embutido tipo chorizo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Raza Jimbo, Karen Lucía; Salazar Garcés, Diego ManoloCurrently, the food industry has focused on finding alternative ingredients that can be added to meat products so that their consumption is healthier and at a lower cost. In this sense, the present work is based on the evaluation of the effects of the incorporation of banana flours reject (pulp-shell (P + Csc) and shell (Csc)) underutilized in a sausage-type sausage by analyzing its physicochemical, nutritional, and sensory and texture properties. The sample in which peel meal was included (Csc) was the one that obtained the highest content of fiber (7.847 percent) and ash (3.34 percent), as well as the lowest fat content (8.71 percent), probably due to the quantity and the functional and nutritional characteristics of banana fiber. Likewise, the sensory analysis allowed establishing that the treatment with higher scores was the chorizo with pulp-shell meal (P + Csc) thanks to the mixture of fiber and starch that improve the sensory qualities. The evaluation of the textural properties showed that the inclusion of banana flours produced changes in the hardness, chewiness and elasticity during the storage time of the chorizo as a result of fiber concentration and water loss. Finally, the microbiological quality of sausage type sausage was not affected by the incorporation of banana flours rejection, obtaining values of microbial count within the limits established in the current regulations (aerobic mesophilic: 1x106 UFC per gram, Enterobacterias: 1x102 UFC per gram y Staphylococcus aureus: 1x103 UFC per gram). The shelf life was 5 days established by the count of molds and yeasts.Item Estimación de vida útil de mora de castilla (Rubus glaucus Benth) a partir del recubrimiento de celulosa bacteriana producida por Komagataeibacter xylinus(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Toscano Avila, Jonatan Alfonso; Cerda Mejía, Liliana AlexandraThe Blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties, whose intake potentiates the immune system and reduces the risk of developing degenerative and cardiovascular diseases. However, it is one of the most perishable fruits due to its high respiration rate and the lack of peel that protects the quality of the fruit, which makes it susceptible to microbial attack and rapid deterioration, which is a problem for commercialization. The objective of this research was to estimate the useful life of Castile mulberry (Rubus glaucus Benth) from the coating of bacterial cellulose produced by Komagataeibacter xylinus, applied in the postharvest quality of the Mora de Castilla, with the purpose of improving both physicochemical characteristics as nutritional. The treatment with biofilm coating of bacterial cellulose at a temperature of 4 Celsius degree allowed to increase the shelf life of the fruit up to 9 days, in addition to maintaining its characteristic texture, color, smell and taste, that is to say that the biofilm generated from Komagataeibacter xylinus, can be used as an antimicrobial agent, in edible coatings for fruits, vegetables, meats, etc.Item Aprovechamiento integral de banana de rechazo en la elaboración de salchichas tipo Frankfurt(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11) Calderón Altamirano, Lenin Adrian; Arancibia Soria, Mirari YosuneIn this work we have studied the evolution of the quality characteristics of Frankfurt-type sausages made with banana pulp flour, pulp-shell meal and shell meal, during refrigerated storage. The analytical determinations carried out were: microbial counts of aerobic mesophiles, enterobacteria, Staphylococcus aureus and molds and yeasts, chemical analysis (pH, proximal composition), and sensory analysis The microbial counts of mesophilic aerobes, molds and yeasts, determined the shelf life of the product at 15 days, with the absence of Enterobacteriaceae and S. aureus. The content of ash and fat was influenced by the amount of dietary fiber in the Cs sample (7.304 percent), but it did not influence the determination of the remaining proximal parameters such as humidity and protein where they did not show a significant effect (P less than or equal 0.05 ) between treatments. In the physicochemical study, pH values close to neutrality were determined, due to the low percentage of acidity in all the sausages, obtaining the lowest value in the sample Cs (6,490), due to the higher fiber content in its structure compared to the rest treatmentsItem Efecto de la aplicación postcosecha de ozono gaseoso sobre la tasa respiratoria y la calidad microbiológica de mora de Castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Chonata Jiménez, Erika Brigitte; Arancibia Soria, Mirari YosuneThe fragile structure of Andean blackberries (Rubus glaucus Benth) influences in a relatively short shelf-life and limited by the microbial contamination. The aim of the present investigation was to study the effect of the postharvest application of gaseous ozone (0.5 and 0.7 ppm) on the respiratory rate and the activity of native microorganisms (aerobic mesophiles, psychotrophs, molds and yeasts) and inoculated pathogens (Botrytis cinerea, Escherichia coli, Salmonella enterica, Staphylococcus aureus). The results show that the treatment with ozone did not affect the respiratory rate of the berries. In addition, an antimicrobial effect of ozone was observed in aerobic mesophiles, psychotrophs and molds and yeasts with growth inhibition of up to 0,75; 1,9 y 2,25 logarithmic units respectively. Regarding to the inoculated microorganisms, the maximum growth inhibition of B. cinerea was 0.69 logarithmic units with the concentration of 0.5 ppm O3. In the case of E. coli and S. enterica, we worked with blackberry pulp, with adjusted pH at optimum values for the growth of each bacterium, and there was limited reduction of the microbial load due to the surface action of the ozone. Finally, there was no growth of S. aureus due to factors other than the ozone action.