Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de una bebida tipo mocaccino a partir de semillas de frutipan (Artocarpus altilis (Park.) Fosb.) con bebida de avena (Avena sativa L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Saltos Lara, Nayeli Ibeth; Ortiz Escobar, Jacqueline de las MercedesThe mocaccino-type beverage was made from breadfruit (Artocarpus altilis (Park.) Fosb.) seeds with oat milk (Avena sativa L.) as an alternative to commercial mocaccino, aiming to contribute to the health of its consumers. Sensory, physicochemical, bromatological, and microbiological analyses were conducted, along with the determination of caffeine content and antioxidant activity in the formulation of the mocaccino-type beverage to assess the product's potential. Three roasting treatments were proposed for the breadfruit seeds, which were then evaluated sensorially. The infusion with the highest preference was made from seeds roasted at 200 degrees Celsius for 10 minutes, achieving an acceptability of 85 percent. Using the best infusion, three formulations of the mocaccino-type beverage were made, varying the proportion of infusion and oat milk, and these were evaluated alongside a control made with commercial espresso coffee. The formulation with 60 percent infusion and 40 percent oat milk had the highest acceptability, with 90 percent. This formulation underwent physicochemical, bromatological, and microbiological analyses, including counts of molds and yeasts, total coliforms, and Salmonella, confirming that the mocaccino-type beverage has good sanitary quality under proper storage conditions. Additionally, the caffeine content and antioxidant capacity were determined, which were 3.45 milligrams per-100 grams of sample and 2114.91 micromoles TE per liter of sample, respectively.Item Utilización de bebidas vegetales de zapallo (Cucurbita moschata Duchesne) y de zambo (Cucurbita ficifolia Bouché) en la producción de helados con propiedades probióticas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Arias Santos, Katherine Andrea; Sánchez Garnica, Manoella AlejandraToday, the food industry has been affected by consumer demand for healthier foods and health benefits. One of the most prominent problems is dairy consumption and related diseases, such as intolerances, allergies and ethical concerns. For this reason, plant-based beverages have become a promising alternative for this problem. Eight treatments were carried out in which the formulation variables were the presence or absence of stabilizers (carrageenan and inulin) and the type of beverage. In the control treatments, the formulation without stabilizers was used for each beverage; in the first and second treatments, the zambo beverage with inulin and carrageenan, respectively, was used; for the third and fourth treatments, the zapallo beverage with inulin and carrageenan, respectively, was used. Finally, the fifth and sixth treatments used a mixture of both stabilizers in the zambo and zapallo beverage. The treatments were statistically analyzed by texture profile analysis (TPA) and the viability of the probiotic in each was determined. The formulation with the best physical properties was the one in which two stabilizers were used. In the TPA it was determined that the treatments with inulin and carrageenan had the most relevant results in terms of the mechanical characteristics of: hardness, adhesiveness, cohesiveness, elasticity and chewiness. The most adequate viability in terms of the probiotic was in the treatments with inulin as stabilizers, since this, in turn, worked as a prebiotic in the food.Item Efecto prebiótico de bebidas vegetales y su aplicación en la elaboración de un yogur vegano(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Bonilla Sánchez, Andrés Geovanny; Sánchez Garnica, Manoella AlejandraCurrently, the intake of milk and its derivatives is one of the most frequently addressed problems. Most people have allergies, lactose intolerance or religious beliefs that prevent them from consuming them. For this reason, plant-based beverages are a welcome alternative to milk. In addition, they have been shown to have more benefits, since they do not contain fat, lactose and have a high fiber content. The purpose of this study is to analyze the prebiotic effect of three vegetable drinks: soy, rice and oat. For this purpose, Lactobacillus Salivarius and Eschericha coli were counted at 48 hours in a LB culture medium stirred at 37 degrees Celsius. A yogurt was made with the vegetable drink that presented the greatest prebiotic effect. This yogurt was characterized by sensory, proximal, and microbiological analysis. The beverage with the best prebiotic effect is oatmeal for its high fiber and carbohydrate content with a score of 0.39. Proximal analysis resulted in a moisture percentage of 74.94; carbohydrate 19.56; fiber 2.69; protein 1.32; fat 0.744 and ash 0.738. Sensory analysis showed 73.7 percent acceptance by tasters. Microbiological analysis showed that the product was made under correct hygienic conditions and Good Manufacturing Practices.