Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

2021 - 202675

Settings

Start date: 2021Subject: search.filters.subject.HARINAS NO CONVENCIONALES

Search Results

Now showing 1 - 10 of 75
  • No Thumbnail Available
    Item
    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.
  • No Thumbnail Available
    Item
    Obtención de extractos a partir de harina de chonta (Bactris gasipaes) mediante propano-butano subcrítico y soxhlet. Articulado al Proyecto de Investigación aprobado mediante la resolución N° UTA-CONIN-2025-0146-R
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2026-07) Mena Guzmán, Francisco Javier; Galarza Galarza, Cristian Fernando
    Peach palm (Bactris gasipaes) is a fruit of great nutritional importance due to its content of bioactive compounds, including carotenoids, fatty acids, and phenolic compounds, which are associated with antioxidant and anti-inflammatory properties. Currently, there is growing interest in the search for natural sources of functional compounds and in the development of sustainable extraction technologies that enable the utilization of plant resources with potential applications in the food and pharmaceutical industries. The aim of this study was to obtain extracts derived from peach palm flour using Soxhlet and subcritical propane–butane extraction methods, compare their chemical profiles, and evaluate their antioxidant and anti-inflammatory capacities. Extraction yield was determined gravimetrically, the extracts were characterized by thin-layer chromatography (TLC), antioxidant activity was assessed using the DPPH assay, and anti-inflammatory activity was evaluated through the inhibition of albumin denaturation. The results showed that the Soxhlet method achieved a higher extraction yield than the subcritical propane–butane method, as well as differences in the chemical profiles of the extracts obtained. On the other hand, subcritical propane–butane extraction exhibited the highest antioxidant capacity, reaching DPPH radical inhibition values of up to 77.20%, whereas extracts obtained by Soxhlet extraction showed the greatest anti-inflammatory activity, with protein denaturation inhibition values of up to 96.00%. It was concluded that peach palm flour represents a promising source of bioactive compounds and that both extraction methods constitute viable alternatives for obtaining value-added functional ingredients.
  • Thumbnail Image
    Item
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. botrytis L.) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Sánchez Ledesma, Verónica Elizabeth; Salazar Garcés, Diego Manolo
    The increased demand for nutritionally enhanced foods has led the industry to focus on developing products with matrices that provide higher fiber content and good technological properties. In this regard, non-conventional flours, especially cauliflower and banana flour, represent a sustainable alternative for enriching frozen foods without compromising their stability. In this study, whipped ice creams were formulated with the inclusion of cauliflower and banana flour, designated HCP5060 and HCP2530, and compared to a control sample made without added flour. All three formulations were evaluated by a panel of tasters for proximate composition, physicochemical properties, texture profile, color profile, overrun, thermal stability, and acceptability index. The results showed that the incorporation of cauliflower and banana flour consistently increased the fiber content in formulations HCP5060 and HCP2530 compared to the control, while moisture, protein, and fat values remained lower than the control sample. Furthermore, pH, acidity, and color showed slight variations that did not compromise stability during storage. In the sensory evaluation, formulation HCP2530 obtained the most favorable scores for appearance, color, flavor, and texture compared to HCP5060, demonstrating adequate integration of the flours without affecting the overall perception of the product. Meanwhile, HCP5060 showed decreases in all attributes, indicating that at moderate levels, the flours have the potential to offer sustainable functions.
  • Thumbnail Image
    Item
    Modelado de la cinética de secado de residuos de col (Brassica oleracea var. Capitata L.) sometidos a diferentes pretratamientos y de las isotermas de adsorción de agua de la harina obtenida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Salan Morales, Dennis Andres; Acurio Arcos, Liliana Patricia
    Cabbage, also known as Brassica oleracea var. Capitata L., is one of the most widely consumed vegetables in recent years due to its high vitamin and mineral content. However, its consumption is limited to fresh, high-quality produce. This project evaluated the drying kinetics of cabbage waste subjected to pretreatments (water, steam, and microwaves), in addition to analyzing microwave isotherms. The results were effective, with a reduction in moisture content of more than 80 percent from the initial level. Drying was carried out by convective drying for 8 hours at 65 Celcius degrees, achieving a critical moisture content of approximately 2.68 kg of water per kg of dry solids, together with an equilibrium moisture content of 0.04 kg of water vapor per kg of dry solids. Water loss during drying was adjusted using the Modified Page model to generate the adjustment. Likewise, together with the diffusivity coefficient, it was shown that the pretreatments reduced the activation energy, favoring drying. The stability of the flour was evaluated by generating sorption isotherms, generating significant type II curves due to the nature and macroscopic structure of the material. In the comparison of the BET and GAB models, it was verified that water fixation is more intense at the monolayer level, where the BET model presents a higher correlation, consolidating it as the best option for adsorption comparison.
  • Thumbnail Image
    Item
    Elaboración de harina fermentada a partir de mashua amarilla (Tropaeolum Tuberosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Rodríguez Paredes, Angela Nagely; Guanoquiza Rivera, Manuel Israel
    Yellow mashua (Tropaeolum tuberosum) is an underutilized Andean tuber with high nutritional content. The biotechnological use of native yeasts is a sustainable option to increase the value of ancestral crops and expand their application in industry. Within this context, the objective of this research was to develop a fermented flour from yellow mashua through the isolation, selection, and evaluation of native yeasts. The procedure was based on the collection of fresh mashua samples followed by the isolation of microorganisms on selective media, specifically Rose Bengal agar with chloramphenicol. Through microscopic and macroscopic observation, the predominant yeasts were characterized, and the most abundant strains were selected. A controlled fermentation of the mashua was then carried out using the isolated yeasts and a reference strain (Saccharomyces cerevisiae) for comparison. Physicochemical parameters were analyzed throughout the fermentation process. After the fermentation was complete; The product was dehydrated, ground, and analyzed to determine its proximate composition. The predominant native yeasts were Debaryomyces hansenii and Pichia kudriavzevii, which caused changes in the fermentation of the mashua. The metabolic activity of the selected strains was verified through changes in pH, a decrease in soluble solids, and an increase in acidity. Finally, a stable fermented flour was obtained, demonstrating the technical feasibility of using native microorganisms to add value to Andean tubers.
  • Thumbnail Image
    Item
    Efecto de la inclusión de harina de col (Brassica oleracea var. capitata) y pulpa de plátano no comercial (Mussa acuminata) en el desarrollo de un yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Rodríguez Carrera, Carla Elizabeth; Salazar Garcés, Diego Manolo
    Current consumer demands have driven the food industry to develop healthier products with lower fat content and higher fiber levels. In this context, the use of cabbage flour and non-commercial banana pulp in the production of whole milk yogurt was evaluated to improve its nutritional value and technological properties. Both ingredients contribute dietary fiber, minerals, and bioactive compounds that can positively influence the product's texture and nutritional profile. Two treatments were prepared: YPC5050, with equal proportions of banana and cabbage flour, and YPC2575, with one part banana flour and three parts cabbage flour, in addition to a control yogurt without alternative ingredients. Physicochemical analyses demonstrated that the incorporation of these flours increased total solids, dietary fiber, and titratable acidity, while the pH decreased progressively during storage. The cabbage flour promoted acidification, and the banana pulp improved viscosity and gel stability. In sensory analysis, YPC5050 achieved the highest overall acceptance due to its balance of flavor, texture, and appearance. Although the treatment with a higher proportion of cabbage exhibited higher acidity, it remained within acceptable levels for the tasters. The proximate composition showed variations in fiber, protein, moisture, and carbohydrates compared to the control. Overall, the combination of the two flours represents a viable alternative for producing yogurts with improved technological and nutritional properties.
  • Thumbnail Image
    Item
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de coliflor (Brassica oleracea var. Botrytis L.) en el desarrollo de un yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Reinoso Villarroel, Génesis Belén; Salazar Garcés, Diego Manolo
    Consumers' growing interest in functional foods has driven the search for innovative dairy products that incorporate unconventional ingredients capable of improving their nutritional profile. This work lies in the use of agro-industrial waste to take advantage of it in the use of by-products. The general objective of this research was to evaluate the effect of the incorporation of cauliflower flour and non-commercial banana flour in the formulation of full-fat yogurt, in order to determine its influence on the proximal composition, physicochemical and textural properties and sensory acceptability of the final product. To this end, two experimental formulations were developed: YCL5050 (50 percent cauliflower flour and 50 percent banana flour) and YCL7525 (75 percent cauliflower flour and 25 percent banana flour), as well as a control yogurt without the addition of flour. Parameters such as moisture, protein, fat, fiber, minerals, pH, acidity, water activity, color and texture were analyzed, complemented with a sensory evaluation. The results showed that the addition of flours positively modified the proximal composition by increasing the fiber and mineral content, while the physicochemical parameters remained relatively stable during storage. Likewise, slight variations in color and structural changes in texture were observed. The formulation YCL5050 obtained the best sensory acceptability. In conclusion, the incorporation of cauliflower and banana flour allows the development of a yogurt with improved nutritional value, providing a viable alternative to diversify the supply of functional foods and contributing to the use of by-products.
  • Thumbnail Image
    Item
    Efecto de la inclusión de harina de col (Brassica oleracea var. Capitata L.) y pulpa de plátano (Musa acuminata) en el desarrollo de un helado batido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Quelal Chico, Joselin Andrea; Salazar Garcés, Diego Manolo
    Currently, in the agro-industrial sector, a significant percentage of fruits and vegetables are not marketed because they contain small superficial mechanical damage, resulting in large amounts of waste each year. On the other hand, there is a growing demand for foods with better nutritional quality, as there is a greater awareness in health care in terms of disease prevention. This study proposed a sustainable alternative for utilizing these discarded agro-industrial products while responding to the demand for products with improved nutritional value. The parameters measured were proximal composition, physicochemical properties, technological properties of the ice cream, and sensory analysis. pH stability, acidity, and color were monitored for 21 days. The incorporation of these flours significantly increased the total dietary fiber content in the two formulations containing flours; in the HPCS6050 formulation (Ice cream with banana and cabbage flour with 60 g and 50 g respectively) was 2.64 percent and in the HPC3025 formulation (Ice cream with banana and cabbage flour with 30g and 25 g respectively) it was 2.39 percent, unlike Control 0.89 percent. Significant results are also highlighted in terms of the incorporation of air, which favors the texture of the ice cream, making the sensory response acceptable. Overall, the results revealed that ice cream represents an innovative alternative to diversify ice cream consumption and turn it into a product with a greater nutritional contribution.
  • Thumbnail Image
    Item
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de col (Brassica oleracea var. capitata) en el desarrollo de un embutido tipo salchicha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Perrazo López, Luis Andrés; Salazar Garcés, Diego Manolo
    The consumption of traditional meat products has generated concern in the industry due to their low nutritional value. Therefore, efforts have been made to develop new, healthier, and more sustainable alternatives using unconventional flours with better nutritional value, such as cabbage flour and plantain flour. Three formulations were developed with total wheat flour substitution, using 8 percent and 12 percent substitution levels of the cabbage and plantain mixture, in addition to a control using wheat flour. Proximate, physicochemical, texture, and sensory quality parameters were determined. The results showed a decrease in moisture and protein content, along with an increase in fiber, ash, and carbohydrates. Physicochemical analyses showed stability in pH, acidity, and water activity throughout the 21-day storage period, while the color exhibited a slight decrease in brightness and an increase in the b parameter. Texture showed increased hardness and chewiness due to the increased fiber content from the cabbage and plantain flour blend; no cooking losses were observed. Sensory evaluation indicated that the formulation with 8 percent cabbage and plantain flour was more readily accepted in terms of color, texture, and flavor, exceeding the 70 percent acceptance threshold. The inclusion of cabbage and plantain flour results in a sausage with an improved nutritional profile and good technological stability.
  • Thumbnail Image
    Item
    Desarrollo de una barra de chocolate alta en proteína enriquecida con harina de grillo (Acheta domesticus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Mise Chango, Peter Raúl; Moreno Miranda, Carlos Santiago
    Insects stand out as novel sustainable sources of protein. Specifically, cricket flour (Acheta domesticus) possesses high nutritional value. However, its inclusion presents technical challenges such as astringency, earthy notes, and a gritty texture. The present study utilised Fine Aroma Cocoa as a masking matrix. Two cocoa concentrations (50 and 70 percent) and three cricket flour concentrations (10, 15, and 20 percent) were evaluated against a control, analysing sensory attributes, protein content, and physicochemical and microbiological parameters. It was identified that the formulation with 50 percent cocoa and 10 percent cricket flour maintained sensory acceptance comparable to the control, with the exception of texture. Furthermore, this formulation complied with microbiological regulations and physicochemical parameters, being classified as a high-protein food. It is concluded that, with a 10percent inclusion of cricket flour, cocoa mitigates adverse sensory aspects whilst meeting the criteria for enrichment and high protein content. This study provides technological evidence regarding the feasibility of integrating entomophagy into confectionery matrices, offering products aligned with current trends in nutrition and sustainability.