Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.INDUSTRIA ALIMENTARIA

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    Estudio comparativo del efecto del tiempo y medio de maceración rico en probióticos sobre las propiedades fisicoquímicas, microbiológicas y sensoriales de tres matrices vegetales liofilizadas a base de camote (Ipomoea batatas (L.) Lam.), papa nativa (Solanum tuberosum L.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Quispe Saca, Jhonatan Paul; Moreno Miranda, Carlos Santiago
    The growing demand for healthy foods has driven interest in technologies that improve the quality and functionality of plant products. This study evaluated the influence of maceration prior to freeze-drying of sweet potato, native potato, and white carrot in water kefir or kombucha for 48, 96, and 144 hours. The methodology included physicochemical and microbiological analyses, determination of lactic acid bacteria viability, and sensory evaluation of the vegetables' acceptance. The results showed that maceration time and medium influenced the decrease in pH, reduction of enzymatic browning, and favorable modifications in texture. Sensory-wise, the treatments macerated in water kefir showed greater acceptability. The 144-hour treatments stood out in sweet potato and native potato, while the 48-hour treatments were the most successful in white carrot. The best treatments exhibited low moisture content and water activity, conditions that favor their stability and preservation. They also showed a nutritional profile characterized by a predominance of carbohydrates and dietary fiber. Microbiologically, the safety of the products was ensured, and viable counts of lactic acid bacteria were obtained after freeze-drying. It is concluded that maceration prior to freeze-drying improves the stability, safety, and preservation of lactic acid bacteria in the evaluated plant matrices. This study provides evidence for the integration of maceration and freeze-drying as a technological strategy for the potential development of functional plant-based foods.
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    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata) y harina de pulpa-piel de plátano no comercial (Musa acuminata) en el desarrollo de un yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Parra Portero, Danna Isabel; Salazar Garcés, Diego Manolo
    Skimmed yogurt, despite being a low-fat alternative, has technological limitations, such as low viscosity, reduced creaminess, and greater syneresis, which reduces its sensory acceptance and functional value, and it lacks dietary fiber. In this context, the objective of this work was to evaluate the effect of incorporating cabbage flour (Brassica oleracea var. capitata) and non-commercial banana pulp-peel (Musa acuminata) in the development of a non-fat yogurt. For this, three treatments were prepared: a control and two formulations with different proportions of vegetable flours (50:50 and 25:75), which were previously obtained by dehydration and grinding. Of these, the proximal composition, physicochemical properties, consistency, stability during 21 days of storage, and sensory acceptance were evaluated. The results showed that the addition of flour increased fiber and carbohydrate content, reduced fat content, and significantly altered pH, acidity, and color (p < 0.05). During storage, a decrease in pH and an increase in acidity are observed, more pronounced in the treatment with a higher banana pulp content, indicating greater fermentative activity. Sensorily, the attributes of flavor, odor, and viscosity will not be affected, highlighting the T2 treatment in overall acceptability. In conclusion, incorporating these flours improves nutritional value. It maintains the quality of skimmed yogurt, constituting a viable alternative for valorizing agroindustrial byproducts and contributing to the development of sustainable functional foods.
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    Evaluación del contenido de fibra dietética y propiedades tecnofuncionales de la torta de coco residual para su aplicación en una premezcla para batidos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Navarro Sánchez, Pamela Estefania; Moreno Miranda, Carlos Santiago
    The use of agro-industrial by-products helps reduce waste while obtaining useful ingredients for new food formulations. Residual coconut meals are of technological interest due to its dietary fiber content. However, its incorporation into food products requires prior conditioning and evaluation of its behavior in a reconstituted matrix. The raw material was conditioned through washing, disinfection, drying, milling, and sieving. Then, its proximate composition, total dietary fiber, physical, technofunctional, and technological properties were determined. Premixes with different levels of residual coconut meal inclusion were also formulated, and their viscosity, mixability, homogeneity, and sensory acceptability were evaluated. The coconut meal presented 4.81 percent moisture, 19.0 percent protein, 16.7 percent fat, 1.96 percent ash, and 44.3 percent total dietary fiber. In addition, it showed a water retention capacity of 7.05 grams per gram, swelling capacity of 5.97 milliliters per gram, solubility of 31.61 percent, and apparent viscosity of 51.27 millipascal-seconds. In the sensory evaluation, no significant differences were found among the formulations; nevertheless, formulation F2 presented a favorable trend in some of the evaluated attributes. It is concluded that conditioned residual coconut meal can be used as a functional ingredient in premixes for smoothies.
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    Desarrollo de una tisana a partir de hojas de naranja (Citrus sinensis), y de limón (Citrus limon), y pulpa deshidratada de maracuyá (Passiflora edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morejón Gonzalez, Abraham Paul; Ortiz Escobar, Jacqueline de las Mercedes
    The present research project aimed to develop an-herbal infusion based on orange leaves (Citrus sinensis), lemon leaves (Citrus limon), and dehydrated passion fruit pulp (Passiflora edulis), in order to harness their bioactive compounds and antioxidant properties. The raw materials underwent a dehydration process under specific time and temperature conditions. Subsequently, three formulations were prepared and sensory evaluated by 30 panelists using a hedonic scale, considering attributes such as color, aroma, flavor, and overall acceptability. Based on the acceptability index, the formulation containing 30 percent orange leaves, 50 percent lemon leaves, and 20 percent dehydrated passion fruit pulp achieved the highest level of acceptance, with a score of 70.8 percent. The selected formulation was subjected to the analyses established by the applicable Ecuadorian standards for dehydrated plant products and herbal infusions. Proximate analysis revealed a moisture content of 9.06 percent and hydrochloric acid-insoluble ash content of 3.09 percent, both within the limits established by current regulations. A total polyphenol content of 2.39 mg gallic acid equivalents per gram of sample was also determined, in addition to an acidic pH suitable for ensuring the microbiological stability of the product. It was concluded that the developed herbal infusion exhibited adequate sensory quality and physicochemical stability, thereby constituting an innovative alternative for the utilization of plant-based raw materials with antioxidant potential and agro-industrial applications.
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    Elaboración de un helado de paila a partir de mandarina (Citrus reticulata) de Patate, fortalecido con inulina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Morales Morales, Angel David; Ortiz Escobar, Jacqueline de las Mercedes
    Consumers are showing increased interest in foods that, in addition to providing nutritional value, maintain pleasant sensory characteristics and preserve traditional preparations. This research aimed to develop a traditional ice cream made in a paila (a type of traditional Colombian ice cream), evaluating its physicochemical, sensory, nutritional, and microbiological properties. Different treatments were developed with variations in the concentration of mandarin juice and inulin, in order to determine the treatment with the best quality characteristics and consumer acceptance. The results obtained showed that the incorporation of inulin positively influenced the stability and texture of the ice cream, improving parameters such as viscosity, resistance to melting, and consistency. Treatment T1 showed better results in the physicochemical and sensory analyses, obtaining adequate values for the different parameters, in addition to meeting the established microbiological requirements for ice cream, which is within the limits established by Ecuadorian Technical Standard INEN 070. Regarding the sensory evaluation, treatment T1 obtained greater acceptance in attributes such as flavor, texture, color, and overall acceptability, due to the balance between the citrus flavor of the mandarin and the stability provided by the inulin. The results suggest that the use of mandarin oranges and inulin represents a favorable alternative for the production of artisanal ice cream with functional characteristics and good consumer acceptance.
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    Elaboración de una lámina comestible de frutas tropicales a base de papaya (Carica papaya L.), plátano (Musa paradisiaca L.) y piña (Ananas comosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Mendoza Chuquilla, Erika Paola; Ortiz Escobar, Jacqueline de las Mercedes
    The development of healthy foods has become one of the main trends in the current food industry. In this context, a technological proposal was developed focused on the production of edible fruit sheets made from papaya, banana, and pineapple pulps as an innovative alternative obtained through minimal processing methods. This proposal aims not only to provide a nutritious product, but also to promote the sustainable use of tropical fruits. To achieve this objective, several formulations with different pulp proportions were prepared and subjected to two drying temperatures. Subsequently, each treatment was evaluated through physicochemical analyses, considering parameters such as moisture content, soluble solids (°Brix), pH, and titratable acidity. For the selection of the best treatment, the results of the sensory evaluation and the physicochemical parameters of the formulations were analyzed. Based on the results obtained, the formulation with the best sensory and physicochemical characteristics was selected. This formulation was then subjected to microbiological analyses, including molds, yeasts, and aerobic mesophilic microorganisms, as well as physicochemical analyses of protein, fat, fiber, ash, carbohydrates, and water activity. The results demonstrated that the developed edible fruit sheet complied with the requirements established by current regulations.
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    Elaboración de babaco (Vasconcellea x heilbornii nm. pentagona) cristalizado mediante la técnica de osmodeshidratación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Lema Moyolema, Darwin Medardo; Ortiz Escobar, Jacqueline de las Mercedes
    Babaco (Vasconcellea × heilbornii nm. pentagona) is a fruit cultivated in the Ecuadorian highlands, which currently has little added value. Therefore, this research proposes developing crystallized babaco through osmotic dehydration and convective drying. Four treatments were proposed, combining two syrup concentrations (50 and 60 Brix) and two cooking times (1 and 2 hours), followed by convective drying at 60 degrees Celsius. The best treatment was determined through sensory evaluation; the tasters selected the 50 Brix treatment with a one-hour cooking time. Characterization of the final product included physicochemical, nutritional, and microbiological analyses. The results were: water activity (0.513), pH (4.42), Brix (45.16), total fiber (3.77 percent), protein (1.88 percent), and absence of pathogenic microorganisms. These parameters demonstrate stability, safety, and compliance with regulations. To validate the process efficiency, kinetic mass transfer modeling was performed using the Page and Peleg models, yielding coefficients of determination greater than 0.98, a diffusion coefficient of 1.062 × 10 to the power of minus 8, square meters per second, and a maximum transfer rate of 2.66 Brix per minute, indicating an optimal time of 90 to 100 minutes to reach 95 percent osmotic equilibrium. These findings confirm that the combination of osmotic dehydration and convective drying is a viable technology, as it preserves sensory qualities, ensures microbiological safety, and transforms a highly perishable fruit into stable, long-life products, generating added value and strengthening production chains.
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    Elaboración de un ingrediente funcional con capacidad antioxidante a partir de la frutilla (Fragaria x ananassa.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Barros Rivera, Brisa Isabel; Vargas López, José Homero
    The lack of knowledge regarding the creation of functional products from wild fruits is a significant obstacle, as is the underutilization of their bioactive compounds and antioxidant properties, such as polyphenols and anthocyanins. In this context, the present research focuses on valorizing this fruit as a natural and healthy alternative in the food industry to the use of artificial additives, and on establishing reliable technical parameters such as solvent concentrations and extraction times. To utilize these bioactive compounds, two fundamental parameters were considered: the extraction time (30, 60, and 90 minutes) and the ethanol concentration (25, 50, and 75 percent volume-volume), obtaining standard values at 60 minutes and a solvent at a percentage of 75. Next, the extract was subjected to a microencapsulation process by spray drying, using an encapsulating agent such as maltodextrin, the stabilization process at an inlet temperature of 150 and an outlet temperature of 80 degrees Celsius, obtaining adequate formation of microparticles and retention of the bioactive compounds. However, the results observed in the encapsulation performance, obtaining an efficiency of 88.73 percent using the DPPH assay, determined an inhibition capacity of 49.17 percent for the concentrate and 713.59 percent for the microencapsulated product, achieving antioxidant capacity after spray drying. This concludes that the use of atomization technologies aids in the formulation of functional products.
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    Estudio del efecto de la fermentación sobre las características fisicoquímicas y sensoriales del licor de macambo (Theobroma bicolor) para su uso en confitería
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Ayala Portugal, Luis Fernando; Paredes Escobar, Mayra Liliana
    Currently, the growing demand for cocoa derivatives (Theobroma cacao) and the fluctuation of their costs worldwide have generated the need to seek alternative raw materials that allow for the growth and development of the food industry. In this context, macambo (Theobroma bicolor), an Amazonian species from South America, emerges as an innovative option for the production of macambo liqueur, adding value to the product. However, there is currently limited information on the effect of fermentation on the physicochemical and sensory characteristics of the liqueur. To this end, macambo liqueur was produced from two treatments over 5 days: Treatment A, a controlled fermentation at 33 degrees Celsius in a Memmert incubator, and Treatment B, a fermentation under ambient conditions in a wooden box lined with banana leaves at an average temperature of 25 degrees Celsius. Subsequently, the beans underwent several processes such as drying, roasting, and grinding to obtain the liqueur, which was then subjected to physicochemical and sensory analyses. The results showed that fermentation influences the physicochemical and sensory characteristics of macambo liquor (Theobroma bicolor), primarily in the development of sensory attributes related to aroma and flavor. These results conclude that macambo has potential as an alternative or complementary raw material to cocoa for confectionery applications.
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    Desarrollo y evaluación de una bebida vegana alternativa al yogur a base de chocho (Lupinus mutabilis), endulzada con jarabe de agave (Agave americana)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Silva Fernández, Damaris Lizbeth; Moreno Miranda, Carlos Santiago
    The growing demand for vegan dairy alternatives drives the search for plant-based matrices with high nutritional value. This study evaluated the effect of three levels of agave syrup (Agave americana) as a sweetener (10, 20, and 30 per cent) and two concentrations of starter culture (3 and 6 per cent) on the characteristics of a fermented yoghurt alternative beverage based on chocho (Lupinus mutabilis). The methodology included sensory evaluation, physicochemical characterisation, nutritional analysis, microbiological control, and shelf-life estimation using accelerated testing. Results revealed significant differences in sensory perception, leading to the selection of treatment three as having the best overall acceptance. The sweetener not only contributed a low glycaemic index but also balanced the flavour by masking the characteristic bitterness of chocho. The final product presented a competitive nutritional profile, highlighted by a 3.89 per cent protein content and an energy value of 112 kilocalories per 100 grams. Microbiologically, safety was guaranteed, and lactic acid bacteria counts were obtained that exceeded the standards established by the WHO, FAO, and the NTE INEN 2395:2011 regulations. Furthermore, the Arrhenius model estimated a shelf life of 43 days under refrigeration, limited by acidification kinetics. In conclusion, the technological feasibility of chocho for developing yoghurt analogues was demonstrated, offering a 100 per cent vegan, stable, and nutritious alternative that valorises an underutilised Andean crop, providing an innovative proposal with great potential in the food industry.