Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.PROCESADO DE ALIMENTOS

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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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    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 Mercedes
    Today'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.
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    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 Liliana
    In 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.