Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Construcción de las curvas de la cinética de secado y caracterización de la harina de haba pallar (Phaseolus lunatus L.) germinada como base para futuras aplicaciones en snacks y galletas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Lituma Lojano, Isabel Estefania; García Pazmiño, María EugeniaThe lima bean (Phaseolus lunatus L.) is a legume with low commercial interest in Ecuador. To improve its nutritional and functional quality, a germination process was carried out. The germinated grains were dried by forced convection at temperatures of 55, 60, and 65 degrees Celsius. Drying curves were constructed, and the effective diffusion coefficient was calculated using Fick's Law. The resulting flour was characterized in terms of its physicochemical, rheological, technological properties, and proximate composition. The results showed that higher temperatures reduced the time required to reach final moisture contents below 9.10 percent, complying with the NTE INEN 616 standard. At 65 degrees Celsius, the effective diffusion coefficient reached its maximum value (1.45903E-09 meters squared over seconds), indicating greater drying efficiency. Germination increased the protein content of the flour to 19.86 percent compared to 16.62 percent in the ungerminated grain. The mixographic properties of the flour made it ideal for partial substitution of wheat flour in products such as cookies. However, it is not considered suitable for snack production due to its strong flour characteristic. Statistical analysis revealed that thermal conditions did not significantly affect most evaluated parameters; however, differences were identified in water activity, fat absorption capacity, and emulsifying capacity.Item Elaboración de un aislado proteico a partir de la torta de soya residual obtenida en el proceso mecánico de extracción de aceite(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Perez Toasa, John Alexander; Paredes Escobar, Mayra LilianaThe consumption of plant-based protein has gained relevance in the food industry due to various factors, such as the growing global population, the environmental impact of livestock farming, and the demand for healthier foods. In Ecuador, where child malnutrition is a significant challenge, the development of a protein isolate from residual soybean cake represents a promising solution to improve the availability of high-quality, low-cost proteins. The methodology employed in this study included the mechanical extraction of soybean oil to obtain the residual cake, followed by a process of protein isolation and purification. Stages of milling and sieving of the soybean meal were performed, followed by the solubilization and precipitation of the protein under specific pH conditions. A two by two experimental design was implemented to optimize the pH conditions during protein solubilization (pH 8, 8.5, and 10) and precipitation (pH 4, 4.5, and 5), evaluating their impact on the yield and purity of the protein isolate. The results demonstrated that the oil extraction process is efficient in producing a protein-rich residual fraction. The obtained protein isolate exhibited a complete amino acid profile, with threonine, lysine, and isoleucine at 0.60, 0.61, and 0.61 grams of amino acids/100 grams of protein respectively as the predominant amino acids. These findings highlight the potential of soybean protein isolate as a nutritional supplement, underscoring the importance of processing conditions in the final product's quality.Item Elaboración y evaluación de un snack nutritivo a partir de lenteja roja (Lens culinaris subsp. culinaris) y harina de avena (Avena sativa L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Freire Alvarez, Sandy Dennise; Ortiz Escobar, Jacqueline de las MercedesToday's society, fast-paced lifestyles, stress and unhealthy eating habits affect human well-being, prompting the food industry to develop new products based on legumes and cereals that, despite their high nutritional value, are not used in food development. Snacks are widely appreciated and consumed between main meals, representing one third of the daily energy intake. However, many of these products are high in calories and low in nutrients, which contributes negatively to health, increasing the risk of diseases such as cardiovascular disease, hypertension, obesity and diabetes, among others.In the present work, a "nutritious snack" was prepared and evaluated with a mixture of red lentil (Lens culinaris subsp. Culinaris) and oat flour (Avena sativa L.), using appropriate technology, a yield of 74.89 percent was obtained. Four formulations were proposed and by means of a sensory analysis, the best treatment was determined, containing 65 percent red lentil and 35 percent oat flour. The snack complies with current regulations for this type of product and has attractive sensory characteristics and stands out for its high protein, fiber and low-fat content, which contributes to a healthier lipid profile. In conclusion, its consumption can bring more benefits than commercial products on the market.Item Desarrollo de un snack de maíz enriquecido con sémola de fréjol negro (Phaseolus vulgaris L.) germinado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Sandoval Sánchez, Luzmila Salomé; Paredes Escobar, Mayra LilianaIn today’s world, there is a rising tendency towards the consumption of quick food with a higher demand for snacks, which has led the population to look for healthier options. In parallel, there is an increase in the investigation of the benefits associated with the consumption of germinated food due to its high nutritional value. In this context, the objective of this study was to develop an enriched corn snack with germinated black bean (Phaseolus vulgaris L.) semolina. This process included obtaining germinated black bean semolina, which was incorporated into the corn formulation for extrusion. Once the extruded product was obtained, it underwent texture, expansion, and pasting property analysis to observe the impact of germinated black bean semolina on the final product. In addition, sensory analysis was carried out to determine the optimal formulation. Proximal analysis was performed on the best formulation to determine the nutritional components of the extruded product. The results revealed that the germination process helped to conserve various textural characteristics of the product due to the degradation of proteins and dietary fiber. Although the addition of semolina did not cause significant changes in sensory acceptability, it did influence its nutritional composition, making it a product high in dietary fiber and rich in proteins with acceptable sensorial characteristics.Item Caracterización de Rhizobium spp. a partir de chocho (Lupinus spp.) en cuatro localidades del cantón Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Tovar Roman, Jenifer Odalys; Pérez Salinas, Ruth NarcisaThe contamination from synthetic nitrogen fertilizers has become a problem affecting the ecosystem worldwide due to excessive use. The search for biotechnological alternatives such as the study of microorganisms that contribute to nitrogen fixation has become more relevant. Rhizobium spp. is responsible for nitrogen fixation in legumes, such as Lupinus spp., bioprospection of this bacterium is fundamental to alleviate the pollution from synthetic fertilizers. This study focused on characterizing Rhizobium spp. from chocho (Lupinus spp.) in four locations in the Latacunga canton. 32 samples were collected from the locations and 64 strains were isolated, according to phenotypic characterization and biochemical tests including catalase, methyl red, citrate, among others, and an authentication test (YMA + PB) where it was determined that 100 percent of the isolates correspond to said genus. Its genetic variability was demonstrated by PCR Fingerprinting in which 32 of the isolates in composite samples (16) were analyzed, where 13 isolates present a genetic variability of 55 percent with heterogeneity, belonging to the 4 locations, 2 present a genetic similarity of 93 percent with homogeneity corresponding to locations 2 and 4 (Mulalo and Poalo), and a unique isolate from the Ignacio Flores location. Based on the results obtained, it can be said that the isolates can belong to the genus Rhizobium spp. with high genetic variation.Item Caracterización de Rhizobium spp. a partir de haba (Vicia faba L.) en cuatro localidades del cantón Tisaleo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Morales Miranda, Cynthia Monserrath; Pérez Salinas, Ruth NarcisaAgricultural productivity depends on the nutrients available in the soil, especially nitrogen. Currently, chemical fertilizers are used to improve production, without considering the pollution they generate. Biotechnological alternatives give a new approach to nitrogen fixation in legumes. In this research, nodules from broad bean (V. faba) were used, a commercial and essential legume due to its high content of proteins, vitamins and minerals; capable of fixing nitrogen through Rhizobium spp. 32 samples were collected in 4 locations of Tisaleo that were morphologically characterized, where 90 percent of them presented characteristics similar to Rhizobium spp. Biochemical tests were performed where 100 percent of these were positive for methyl red, Voges Proskauer, starch hydrolysis, and catalase, however, 98 percent of these were negative for hydrogen sulfide and TSI. A BOX-PCR was developed, to identify the existing genetic distance between them, from composite samples (16), great genetic variability was evidenced, with the formation of 2 groups from a similarity coefficient of 51 percent, being the sample that presented the most similarity in relation to the other QLU56 belonging to locality 4 and the samples that had a 95 percent similarity coefficient were ATS 78 and ATS12, belonging to locality 2. The results obtained are important for future research that involve the elaboration of biofertilizers as a friendly alternative to the environment.Item Caracterización de Rhizobium spp. a partir de trébol violeta (Trifolium pratense) en cuatro localidades del cantón Ambato-Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Buestán Morales, José Carlos; De la Torre Olvera, Helena MaritzaNitrogen is the most important nutrient for plant growth, legume crops are highly dependent on nitrogen fixed by nitrogen-fixing rhizobial bacteria. The identification and characterization of rhizobia indigenous to a particular area is the basis for the formulation of inoculants for sustainable legume production in the face of climate change. Rhizobium spp. were isolated from 4 localities of Ambato canton. The isolated bacteria were grown on Yeast Extract Agar medium and YMA mannitol with Congo red. The colonies were observed after 36-48 hours of incubation at 37 degrees Celsius, control plates showed growth of different microorganisms, while the isolation plates did not show contamination. A total of 88 isolates were obtained, characterized as rod-shaped, aerobic, non-spore-forming and motile. The isolates showed a milky pink color, were positive for methyl red, Voges-Proskauer, catalase, starch hydrolysis and motility on SIM agar. They were negative for the triple sugar iron test, negative for sulfuric acid production and negative for the indole test on SIM, while the Simmons citrate test was negative for 3 strains. The polymorphisms evaluated by UPGMA allowed establishing that the diversity of rhizobia had 76 percent similarity, grouping slow-growing rhizobia in the northern zone and fast-growing rhizobia in the southern zone of Ambato.Item Actualización del Manual de Buenas Prácticas de Manufacturas (BPM) para la empresa INDUNEVALL de la parroquia Totoras - cantón Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Zavala Salazar, Joselyn Valeria; Ortiz Escobar, Jacqueline de las MercedesThis final curricular integration report was focused on the development of a Manual of Good Manufacturing Practices in order to implement it and achieve GMP certification for the INDUNEVALL company located in the Totoras town, Ambato city, which is dedicated to the elaboration and commercialization of chochos and mote pasteurized with salt. The initial diagnosis of the company was done through the verification guidance FI-B.5.1.3-ALI-02-02. Well proportioned by the ARCSA which is part of 212 items with 3 levels of evaluation each one. According to this, it was obtained that the company in its current conditions presents 58.02 percent of breach; 33.49 percent of compliance and 8.49 percent of a parameters not applicable to the Company’s activities. The Standardized Operating and Sanitation Procedures were developed based on the nonconformities detected and the requirements established in ARCSA resolution 067 and contains programs, registers and corrective actions, these procedures will allow maintaining adequate hygienic conditions throughout the production process and guarantee the quality and safety of the products. The action plan as the same as the schedule have been prepared with a clear projection to overcoming the nonconformities in an appropriate period of time and according to the resources that the Company has available. All of this is with the purpose to obtain the BPM certificate.Item Leguminosas: evaluación de sus compuestos nutricionales y bioactivos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Simbaña Simba, Evelyn Dayana; Vilcacundo Chamorro, Rubén DaríoLegumes belong to the leguminosae family, their seeds are used for both human and animal food; its nutritional quality depends on factors such as the geographical area of the crop, species, production conditions, etc. They are characterized by their high nutritional value, presenting a higher protein content (19-36 percent) in relation to cereals (6-12 percent), they include most of the essential amino acids, being a good source of lysine, but it is limited in amino acids sulfur like methionine and cysteine. As for carbohydrates, up to 60 percent are present, this being the majority constituent with a great contribution of energy and fiber; its lipid content is characterized by being low, highlighting the presence of triglycerides, oleic, linoleic and linolenic acid. In relation to micronutrients, they are an excellent source of minerals such as iron, zinc, magnesium, calcium and phosphorus. They offer water-soluble vitamins, especially those of group B: thiamin, niacin, riboflavin and folate. In addition, they contain bioactive compounds that, when consumed, have metabolic effects of interest, such as polyphenols, anthocyanins, flavonoids, phytoesroles and bioactive peptides, the same ones that have biological activities (antioxidant, anticancer, antimicrobial and anticholesterolemic) important in the prevention of chronic diseases. not communicable. Despite their nutritional and biological value, in general, they are not recognized and their consumption is often not valued enough, which is why the objective of this bibliographic review was to evaluate the nutritional and bioactive compounds that legumes possess, promoting in this way its consumption.Item Información nutricional y actividad biológica del frijol (Phaseolus vulgaris L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Dumas Verduga, Flor Estefanía; Vilcacundo Chamorro, Rubén DaríoThe common bean, scientifically known as Phaseolus vulgaris L., is considered the most important legume for human consumption. This crop is found on the five continents, especially in Central and South America, it is also a food of high popular demand and an essential component of the diet. An exhaustive bibliographic review was carried out in high-impact indexed scientific journals, databases available on the web, as well as university repositories in order to evaluate the nutritional content, bioactive components and functional properties, updating the existing information and making known the importance of consuming this product. Phaseolus vulgaris L is a source of protein with a 23.95 percent higher than other species such as P. acutifolius; It presents essential amino acids in which lysine predominates and phenylalanine plus tyrosine. Provides soluble and insoluble fiber whose main action is to take care of digestive health. As for the vitamins, we find considerable amounts of thiamin, niacin and riboflavin, whose content satisfies the intake recommendations. It was evidenced that the regular consumption of beans contributes to the health of consumers, since its compounds present biological activities such as antioxidant, antihyperglycemic and anticarcinogenic, helping to prevent and control some chronic pathologies such as diabetes and cardiovascular problems that constitute a problem of public health. Finally, significant differences were found in the different bean varieties regarding their nutritional and functional properties.