Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de una tisana elaborada con frutas, especias y hierbas aromáticas utilizadas en la colada morada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 0026-07) Cuascota Castillo, Jeimy Nayeli; Ortiz Escobar, Jacqueline de las Mercedes
    Infusions constitute a natural consumption alternative, caffeine-free and associated with various health benefits, due to the contribution of bioactive compounds present in fruits, spices, and aromatic herbs. In this context, the preparation of a tisane was proposed using ingredients traditionally employed in the preparation of colada morada, an Ecuadorian beverage of high cultural and gastronomic value that preserves part of its sensory identity. In this way, the study contributes to the revaluation of ingredients typical of Ecuadorian gastronomy, providing them with a practical and easy-to-prepare alternative. For product development, three tisane treatments were formulated, prepared with dehydrated fruits, spices, and aromatic herbs, varying the amounts of fruits in the mixture. Physicochemical analyses of moisture, water activity, pH, soluble solids, and titratable acidity were performed in triplicate on these samples. In addition, the sensory attributes of odor, flavor, color, and acceptability were evaluated. The results of the analyses allowed the selection of the best treatment, prepared with blackberry 15 percent, mortiño 15 percent, pineapple 30 percent, strawberry 30 percent, and naranjilla 10 percent, which reached an overall acceptability of 85 percent. Complementary physicochemical, proximate, and microbiological analyses were performed on this formulation, considering NTE INEN 2392 as a reference, with a polyphenol content of 25.8 mg GAE per gram. The counts of Bacillus cereus, Clostridium perfringens, molds, and yeasts were within the established limits, with absence of Escherichia coli and Salmonella spp.
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    Estudio de factibilidad económica para la instalación de una planta procesadora de papa (Solanum tuberosum) mínimamente procesada para el Consorcio de Productores de papa CONPAPA – Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, ene-2015) Saragocin Tipanluisa, Cristian Giovanny; Ortiz Escobar, Jacqueline de las Mercedes
    CONPAPA, is a non-profit organization that has been supplying fresh potato in bulk (45Kg presentation) to fast food chains and restaurants, in an effort to diversify their product and generate added value in order to improve the profitability of the potato listing. This feasibility study is performed to offer their current clients refrigerated pealed/chopped stick-shaped potato in this market study we gathered that the producers have 3388 available quintals of the Fripapa variety in each farming cycle. Potatoes are classified by quality being these: first class (70 percent), second class (20 percent), third class (4 percent) and fourth class or rejection (4 percent).In field research we gathered that 55 percent of the organization’s clients would be willing to purchase the provided product, since there is not a significant change in terms of its sensorial attributes such as: smell, taste, color, texture, and presence of strange tastes in this potato(French type), according to experimental tests performed on clients. The product has a five-day lifespan in refrigeration. The efficiency of the process is 72,8 percent and retail price is 1,85 USD per Kilogram. The remaining 45 percent of clients prefers to keep consuming in-fresh potato because of limited refrigeration space. They wish to continue with their own work method. To fulfill the demand, we will work with the 80 percent of first class Fripapa variety, and with 20 percent of (non-commercial size) second class potato. This project is initially for CONPAPA clients since available raw material production does not supply a wider market. This economic feasibility study shows a value of return on investment (ROI) of 88,14 percent, a 2 year long capital recovery and a internal rate of return (IRR) of 94,56 percent which shows us this project can be profitable and economically feasible.