Ciencia e Ingeniería en Alimentos y Biotecnología

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    Elaboración de una conserva de salak (Salacca Zalacca (Gaertn) Voss) en almíbar bajo en calorías
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Tuarez Narváez, María Elizabeth; Ortiz Escobar, Jacqueline de las Mercedes
    Ecuador has a great variety of exotic fruits, which have not been fully exploited, as is the case of salak, which has antioxidant properties. Processing is the way to extend the shelf life of a fruit, so in this technological proposal we proposed the preparation of a salak preserve in syrup, replacing conventional sugar with a natural sweetener. Four formulations were proposed in which pH, degrees of brix, and titratable acidity were analyzed by analysis of variance and Tukey's test, establishing that treatment three had the appropriate parameters, and the samples were sensorially evaluated with the participation of 20 semi-trained tasters, obtaining that treatment three was the most appreciated by the panelists. Using the acceptability index, it was determined that treatment with a ten percent concentration of Monk Fruit and a pasteurization time of ten minutes had an eighty-eight percent acceptance rate. In the best treatment, soluble solids, pH, titratable acidity expressed as citric acid, and the microbiological content of molds and yeasts were analyzed, and the results obtained were within the quality control standards for this type of product. In the same sample, antioxidant content was analyzed by the DPPH method and sixteen micro mol eq Trolox per gram was obtained, and it was concluded that the canned product complied with the established requirements and had good sensory quality.
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    Efecto de la variación de esterificación de la pectina en la gelificación de mermeladas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Ramos Jaramillo, Gabriela Estefanía; Sánchez Garnica, Manoella Alejandra
    Agroindustrial waste becomes increasingly larger as the population grows, raising concerns about environmental impact. New strategies are being sought to reuse valuable waste in the food industry. The research focuses on extracting pectin from four varieties of lemon (Citrus limon var. Lisbon, Citrus latifolia, Citrus medica and Citrus reticulata) due to the high environmental impact of lemon production, where currently only the pulp is used to manufacture pulps and concentrates. The extraction was carried out by conventional acid hydrolysis and microwaves. The extracted pectin was subjected to analysis by Fourier Transform Infrared Spectroscopy (FT-IR) and Titration to determine its esterification percentage. For the effect of the variation of pectin esterification on the gelation of jams, a texture analysis was carried out where hardness, adhesiveness and cohesiveness were evaluated. The extraction method with the highest yields was by conventional acid hydrolysis with 14.9; 13.4; 3.98 and 0.51 percent, for each variety of lemon. The FT-IR analyzes obtained similarities in the bands indicated by methyl ester groups, covering ranges from 1737.86 - 1741.72 wave number, likewise the peaks detected at 1020.34 - 1024.20 wave number, show linkage to the C-O-C symmetric group. The pectin extracted from Citrus latifolia presented a higher percentage of esterification of 99.8 percent, suggesting that more esterified pectins have a better gelling effect in jams. These results highlight that lemon residues are a valuable source of pectin, useful as a food additive.
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    Proyecto de factibilidad para la implementación de una planta procesadora de mermelada utilizando fresa (Fragaria sp) de calidad no comercial y edulcorante en el cantón Rumiñahui, provincia de Pichincha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alcocer Vasconez, Juan Fernando; Ruiz Robalino, Oscar Eduardo
    The feasibility project for the implementation of a jam-processing plant using non-commercial quality strawberries (Fragaria sp) and sweeteners in the Rumiñahui canton, province of Pichincha, aims to determine its viability, considering three main aspects: market study, technical study, and economic-financial study that goes hand in hand with the organizational framework. Focusing on the use of raw materials that do not meet the usual standards of the food industry makes them the central nucleus of the strategy for the production of the final product. The market analysis focuses on the reception of the product among potential consumers in the urban area of the Rumiñahui canton, province of Pichincha, considering purchasing patterns, presentation preferences, and taste acceptance. Simultaneously, the technical study allowed the identification of the optimal formulation through sensory tests and the selection of the appropriate technology, with the design of facilities in accordance with the regulations in force in the country. In the organizational framework, the mission, vision, policies, and corporate identity are outlined. A simple hierarchical organization chart was designed to detail the responsibilities and professional profiles of each collaborator. Finally, the economic-financial study evaluated the economic feasibility of the implementation of the plant, considering a time horizon of five years, calculating the total amount required for the initial investment of the project and the financial indicators, such as break-even point, Net Present Value, Internal Rate of Return, Payback Period and Return on Investment.
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    Plan de negocios para la implementación de una empresa productora de mermeladas y jaleas de mezclas de frutas, ubicada en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Lagua Tubón, Irma Maricela; Franco Crespo, Cristian David
    The purpose of this work was to design a business plan for the implementation of a company producing jams and jellies of innovative mixtures of typical fruits of the province of Tungurahua and fruits of national production of great flavor and aroma. A market, technical, corporate and financial study was conducted to verify product acceptance. In the market study, surveys were applied to two market segments, where it is identified that the mostly accepted fruit combination is claudia with passion fruit, from a series of proposed combinations, both for jellies and jams. In the technical study the formulations of the products were established through a sensory evaluation and subsequently a physicochemical analysis was performed. The corporate study establishes that the name assigned to the company is REPOSTEC, with the trademark Deleyte. Finally, through a financial analysis it was determined that the business proposal is viable, since when evaluating the state of the business after a 5-year period of operation, profitability is obtained, allowing to recover the capital invested from the first months of fourth year.
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    Diseño de un modelo de Sistema de gestión de la inocuidad alimentaria, basado en la norma internacional ISO 22000:2005, para la Industria de Alimentos Andinos (INDAN)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-12) Jácome Lara, Bernarda Alejandra; Baquero Icaza, Paulo Santiago
    An initial diagnosis was applied to Industria de Alimentos Andinos (INDAN), where the following aspects were assessed: Level of compliance with the requirements established by the International Standard ISO 22000:2005 (22.65 percent); Plan of hazards analysis and critical control points (HACCP)(47.56 percent), in this first stage a general compliance percentage of 35,11 percent was obtained. With the information collected, the safety policy was prepared, the objectives and scope of this project, subsequently, the food safety equipment was formed, accounted for the continuous improvement of the Food Safety Management system (SGIA, in Spanish). The Operational Prerequisites Program (PRP), as well as the drafting of the handbook for Hazard Analysis and Critical Control points (HACCP), in which critical safety limits were established and the measures used to control Hazards that may occur during the manufacturing process of canned fruit. Finally, an internal audit was carried out where the efficiency of the designed system was assessed, obtaining a 90,60 percent compliance according to the requirements of the international standard used in this project. The model SGIA designed for INDAN, based on the ISO 22000:2005 standard, will allow the company to control the hazards of production that may threaten the safety of its products, as well as; Reduce production costs by eliminating non-compliant product and finally granting a competitive entrepreneurial level.