Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de las características fisicoquímicas y funcionales del almidón de Chonta (Bactris gasipaes)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Azogue Buenaño, Carlos David; Cadena Carrera, Santiago EsmiroChonta (Bactris gasipaes) is a native plant whose fruits have been underutilized despite its high starch and carotenoid content, which makes it a promising alternative for food applications. The physicochemical and functional properties of starch obtained from chonta were determined in order to promote its use in the industry. The physicochemical analysis revealed that chonta starch has a high content of fiber 0.74 percent and protein 1.11 percent, in relation to its other components moisture 11.91 percent, fat 0.40 percent and ash 0.22 percent, maintaining an acceptable purity. Likewise, a low amylose content of 13.52 percent was identified. As for functional properties, it was found that water absorption capacity ranged from 2.89 to 6.20 00 percent, while swelling power and solubility index increased progressively with temperature (60 to 90 degrees Celsius), reaching values of 2.93 to 6.40 and 3.86 to 7.00 percent, respectively. Viscosity analysis by RVA revealed a high gelatinization temperature (89.6 degrees Celsius), consistent with the results obtained by differential scanning calorimetry, which showed gelatinization temperatures of 91.43 degrees Celsius and a transition enthalpy of 14.91 Joules per gram. These functional properties highlight chonta starch as a versatile ingredient, suitable for applications as a gelling agent, emulsifier and stabilizer in the food industry, thanks to its viscosity stability at high temperatures.Item Evaluación de las características fisicoquímicas y funcionales del almidón de miso (Mirabilis expansa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Peñafiel Quilumba, Vanessa Liseth; Cadena Carrera, Santiago EsmiroMiso (Mirabilis expansa) is a native plant, native to the South American Andes, but at present, in Ecuador it is in danger of disappearing due to its scarce cultivation and consumption by local inhabitants and the lack of knowledge of its benefits, such as its high potential for starch production. The purpose of the present work was the extraction of starch from miso tuberous roots for the subsequent evaluation of its physicochemical and functional characteristics. The physicochemical characteristics determined in the miso starch obtained were: dry matter, moisture, ash, pH, fat, crude fiber, total starch and amylose, which are within the range of specifications for commercial starches used in food industries; however, the protein content was slightly higher. Among the functional properties, the water absorption index (WIA), water solubility index (WSI), swelling power (SWP), viscosity and gelatinization temperature were measured by differential scanning calorimetry (DSC) analysis. Miso starch presented high IAA (3.23-10.65 g water per g sample) and high PH (3.34- 11.50 percent). The viscosity obtained by RVA met the specifications for commercial starches. The gelatinization temperature reached its highest peak at 71 degrees Celsius, which indicates that it can be used in processed foods at high temperatures, acting as a thickening agent, gelling agent or texture modifier.Item Evaluación de las propiedades fisicoquímicas y funcionales de féculas de tres variedades de camote (Ipomea batata) para aplicaciones alimentarias(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Manzanillas Rojas, Lisbeth Adela; Paredes Escobar, Mayra LilianaIn this research work we evaluated the physicochemical properties (PFQ) and functional (PF) of starches orange sweet Potato (CA), White (CB) and purple (cm) from Zapotillo-Loja. The physicochemical properties determined were the microscopic morphology of the granule, color, starch content and amylose. Between the functionless properties, the clarity of the pastes, water retention capacity, solubility, swelling factor, viscosity and gelatinization temperature were measured. The granules of the different starches presented shapes between spherical and oval with a size range of 15, 6-17.5 μm. Differences in color between varieties were determined both in tone, Chroma and in Yellowness index. White sweet potato starch presented the highest values of water retention capacity and solubility index. The gelatinization temperature presented by the orange, white and purple variety was 71, 5, 80, 8 and 80, 4 respectively. The content of starch and amylose varied in each sample between 25, 12-27, 86 percent and 35, 04-39, 70 percent, respectively. The suspension of purple sweet potato starch has the highest viscosity among the starches analyzed White and purple sweet potato starches may be recommended for high temperature processed foods where the viscosity of the product is desirable. The highest percentage of clarity was presented by yellow sweet potato starch.Item Efecto del método de extracción del almidon de mashua (Tropaeolum tuberosum Ruiz & Pav.) en las caracteristicas fisico- quimicas y reologicas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Yungán Pinda, Álvaro Israel; Pilamala Rosales, Aracely AlexandraIn the physical and chemical processes of extraction of mashua (Tropaeolum tuberosum Ruiz & Pav.) starch considered the effect of the extraction method, the drying temperature, and the type of modification about the performance variables, physicochemical and rheological parameters in the obtained product. In order to evaluate the effect of those extraction processes of starch of mashua, it was tested the physical method through the shredded and liquefied, and the chemical method by applying sodium hydroxide and citric acid. The results suggest that the process of chemical extraction increased performance in the extraction of starch, dramatically improving the physicochemical and rheological properties. Meanwhile, the final products obtained through chemical extraction showed a fine flour aspect, characteristics which are comparable to starch extracted by traditional methods such as wet extraction. The product obtained can be considered as a modified starch, so it can be applied industrially productive part of the matrix as a food additive in the manufacture of other products.