Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Poveda Concha, Débora Michelle; Paredes Escobar, Mayra Liliana
    included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.
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    Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Salazar Yanalá, Carlos Andrés; Fuentes Pérez, Esteban Mauricio
    Nowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
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    Elaboración de una barra energética a base de quinua (Chenopodium quinoa), amaranto (Amaranthus caudatus L), chocho (Lupinus mutabilis sweet) y avena (Avena sativa) endulzado con jarabe de jícama (Smallanthus sonchifolius) para deportistas de alto rendimiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Espinoza Vayas, Patricia Pamela; Paredes Escobar, Mayra Liliana
    The health of the Ecuadorian population is compromised by the excessive consumption of fast food and unhealthy snacks, resulting from the adoption of unbalanced diets and poor dietary quality. High-performance athletes, when engaging in these behaviors, do not obtain quality nutrients and good digestibility necessary for their training, therefore, Andean products represent an excellent alternative for the elaboration of energy bars due to their high nutritional value. Chocho, quinoa, amaranth, oats and jicama were the selected raw materials. Three energy bars were formulated by adjusting the macronutrients of each raw material to the requirements of high-performance athletes, by balancing equations using the Gauss-Jordan method. After sensory evaluation, the formulation with the highest acceptability was subjected to texture, proximate composition and amino acid profile analysis. Formulation I, sensory outstanding, showed values of 45.10 newtons for both hardness and fracturability, 5.36 millijoules for elasticity and 0.55 millijoules for adhesiveness indicating good support and structure for the bar. In addition, it met the nutritional requirements for athletes, with percentages of 58.53, 10.18 and 15.89 for carbohydrates, lipids and proteins, respectively. Its caloric content of 389.42 in kilocalories covers approximately 12 percent of the recommended daily calories for athletes. The amino acids identified were 17, with glutamate being the most abundant with 61.42 milligrams of amino acid per gram of protein. Essential amino acids totaled 89.55 grams of amino acid per gram of protein, surpassing other formulations based on andean crops.
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    Efecto del uso de harinas de cultivos andinos de papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Manotoa Bombón, Ana Maribel; Salazar Garcés, Diego Manolo
    The consumption of products reduced in sugar and fat, enriched with fiber and nutritionally improved has gained popularity in recent years, in this sense the use of unconventional raw materials has generated an interest in the population for products that are perceived less artificial and more natural. In this group of interest are Andean crops such as sweet potato, Chinese potato, lupine, and that due to the nutritional composition and properties they present could be a viable alternative. In the present research work, the effect of using Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flour on the production of whole yogurt was evaluated. To evaluate the behavior of the flours and especially the formation of the characteristic gel of the fermented milks, as well as the presence of syneresis and viscosity, the inclusion of different concentrations of flours was qualitatively evaluated. The results showed that the inclusion of flour in a percentage of 0.9 percent is the one that presents the best results. Considering the proximal composition, it was observed that the Chinese potato yogurt showed higher values in terms of ash, fiber and carbohydrate content, while the lupine yogurt presented high values in terms of protein, lipid and caloric content. On the other hand, the coloring of the drinks showed low luminosity values, with a tendency to green and yellow colors. Finally, the yogurt with Chinese potato flour is the one that showed the best acceptability.
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    Determinación de componentes fenólicos y antioxidantes en la harina de chocho (Lupinus mutabilis sweet) y melloco blanco (Ullucus tuberosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Suárez Calle, Jakeline Solimar; Pérez Aldas, Lander Vinicio
    Desnutrition has increased in recent years within the country. Mainly affecting children and older adults. The disinformation about the qualities and properties of daily Andean crops such as chocho and melloco blanco is one of the main reasons why they arewasted and, therefore, contributes to the increase of malnutrition in the country. The present research focuses on the determination of phenolic components present in chocho and melloco blanco by means of optical techniques such as HPLC coupled to a UV-VIS spectrophotometer, through which the presence of components such as gallic acid has been determined in both samples. In addition, in the case of melloco blanco, it was possible to determine the presence of flavonoids such as rutin, which has anti-inflammatory properties. And for the chocho, it was possible to determine the presence of p-coumaric acid. Subsequently, the antioxidant capacity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. With this technique it was determined that chocho ́s and mellocoblanco's flour have a inhibition percentage of DPPH radicals of 12.56 and 86.96 percent respectively. Finally, the data obtained were related to the importance of the inclusion of these crops in the formulation of functional foods so that they can be included in the consumer's diet.
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    Determinación del perfil lipídico en harinas de chocho (Lupinus mutabillis sweet) y melloco blanco (Ullucus tuberosus) para establecer el contenido de ácidos grasos saturados e insaturados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Sánchez Paredes, Daniela Alejandra; Pérez Salinas, Ruth Narcisa
    Flour is one of the central products for the production of functional foods, in Ecuador there are several crops with quality nutritional content, however, they are undervalued and no studies have been conducted to exploit their benefits. On the other hand, lipids are a fundamental part for the correct metabolic functioning, however, their excessive consumption is not recommended for health. For this reason, the present study evaluates the lipid profile of chocho and white melloco flour, in order to determine if the fat content in these matrices will allow the formation of products that provide health benefits to the Ecuadorian population. Fatty acids were determined with FID gas chromatography, in which 7 fatty acids were identified in chocho; palmitic acid (10.38 percent), oleic acid (51.92 percent), linoleic acid (40.43 percent), linolenic acid (2.45 percent), stearic acid (3. 17 percent), behenic acid (0.92 percent), arachidic acid (0.73 percent); while, the lipid profile of melloco recognized 4 fatty acids; palmitic acid (15.43 percent), oleic acid (5.92 percent), linoleic acid (71.94 percent), linolenic acid (6.71 percent). In addition, nutritional quality indices omega 6: omega 3 (12.42; 10.72), PUFA:SFA (2.16; 5.08) and atherogenicity (0.12;0.18) were performed on chocho and melloco blanco, respectively.
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    Análisis nutricional y actividades biológicas de compuestos bioactivos derivados del chocho (Lupinus Mutabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Arellano Martínez, Allison Adriana; Vilcacundo Chamorro, Rubén Darío
    The choco scientifically known as Lupinus Mutabilis is the predominant species in Latin America, its nutritional and biological quality depends on different factors such as the geographical area, the species, the conditions to which the grain is subjected, among others. However, despite all this, it is considered a food matrix rich in macro and micro nutrients, as is the case of protein with 44.3 percent higher than soybeans and beans; it has all the essential amino acids among the most abundant is leucine and lysine; Its non-essential amino acid content also plays an important role, as is the case of glutamic acid that helps protect the gastrointestinal tract and stomach. Despite not being an oilseed, lupine has a high lipid content, predominantly omega 3, 6 and 9 unsaturated fatty acids. It contains 32.9 percent carbohydrates, with a high fiber content, located in the shell, covers importance for its ability to satiate, preventing obesity and constipation. Among the abundant minerals in the grain are calcium (Ca), potassium (K), iron (Fe) and magnesium (Mg). Its bioactive compounds such as polyphenols, phytosterols, tocopherols, carotenoids and alkaloids encompass antioxidant, anticancer, antimicrobial and antidiabetic biological activities, preventing chronic non-communicable diseases. Despite being a complete food and having great uses at a technological level, it is little known, which is why the objective of this bibliographic review is to make known its nutritional and biological importance, to promote its intake and use.
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    Determinación del contenido nutricional en harinas de chocho (Lupinus mutabilis), gandul (Cajanus cajan) y zarandaja (Labland purpureus) como fuentes de carbohidratos y minerales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01) Ruiz Aguilar, Nelson Adolfo; Briceño Carrasquel, Jorge Alexander
    The objective of this research was to evaluate the content of carbohydrates and calcium, iron and magnesium mineral elements in lupine (Lupinus mutabilis), gandul (Cajanus cajan) and zarandaja (Lablad purpureus) flours, carbohydrates and minerals analyzes that were used in this research were carried out with high sensitivity methods such as atomic absorption spectrophotometry for minerals and 3,5 dinitrosalicylic acid DNS for carbohydrates. For the quantification of carbohydrates were used enzymatic methods, aqueous extraction and alcohol extraction; and for the quantification of metals were used standard methodologies described in the AOAC. Finally, a table of food composition TCA of the proposed flours was prepared, which has the concentration of reducing sugars, total sugars, starch, iron, calcium and magnesium. The flour that presented the highest concentration of carbohydrates was zarandaja with 45 percent, while the amount of mineral elements were different for each meal; the highest calcium concentration was in green gandul with 6379.2 mg for each kg and for iron and magnesium it was in lupine with 129.1 mg for each kg and 2586.8 mg for each kg respectively.
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    Determinación de la actividad antioxidante y antiinflamatoria de aislados proteicos de harina de chocho (Lupinus mutabilis Sweet) y su digestibilidad gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01) Aguinda Tanguila, Anderson Aldair; Paredes Escobar, Mayra Liliana
    Lupine is a legume, belonging to the family leguminosae (Fabaceae) of the lupinus genus, is a rich source of protein, it contains essential amino acids and unsaturated fats. The interest to study the functional properties of the cunt has increased due to the nutritional quality that it presents in relation to other legumes. In this study, gastrointestinal digestibility, antioxidant and anti-inflammatory activity of lupine protein isolates were evaluated. The protein isolates were obtained by isoelectric precipitation at different pH, presenting in their protein profile bands with molecular weights between 6.5 and 30 kDa. The highest yield (31.4 percent) and the highest protein content (96.9 percent) presented the isolate at pH 5. During the determination of the digestibility, the proteins were hydrolysed in their entirety with pepsin (2000 U for ecach mg) and pancreatin (100 U for each mg), since no polypeptides were observed in duodenal digestion. The antioxidant activity was evaluated by detecting lipid peroxidation, obtaining the best treatment at pH 5 with a concentration of 1000 μg for each ml (41.3 percent) and the anti-inflammatory activity was determined using the protein denaturation method, achieving better treatment the protein concentration of 1000 μg for each ml (18.2 percent). The lupine protein presented antioxidant and anti-inflammatory activity that could serve as a functional element providing added value to Ecuadorian foods.