Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.HORTALIZAS

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    Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana Patricia
    The present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.
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    Determinación de la concentración de metales pesados (cadmio, plomo y cromo) en la lechuga (Lactuca sativa) que se cultiva en la parroquia Presidente Urbina del cantón Píllaro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lasluiza Quishpe, María Fernanda; Cerda Mejía, Liliana Alexandra
    Lettuce is a vegetable frequently used in the diet due to its low caloric value and is rich in vitamins and minerals. Environmental contamination has increased in recent years because of anthropogenic activities, being the most interesting the irrigation water and soil where they are grown because they have presented heavy metals such as cadmium, lead, and chromium, which are considered toxic and therefore it affects the health of the population when they ingest it through contaminated food with high concentrations. This research determined the presence of cadmium, lead, and chromium in samples composed of lettuce, irrigation water, and agricultural soil collected in the Presidente Urbina parish of the Pillaro canton belonging to the province of Tungurahua, through the atomic absorption spectrophotometry method. The three samples were compared with national and international standards, as a result, it was found that the analyzed samples have concentrations below the maximum permissible limit for cadmium, lead, and chromium. Therefore, the crops of the Presidente Urbina parish are free of heavy metal contaminants, this is guaranteeing the health of these consumers.
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    Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Analuisa Jiménez, Maryuri de los Ángeles; Franco Crespo, Cristian David
    National market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.