Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto de la adición de pulpa de morete (Mauritia flexuosa L.f.) en las propiedades fisicoquímicas y sensoriales del dulce de guayaba (Psidium guajava L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Samaniego Tuza, Kelly Elizabeth; Ramos Moya, Milton RubénThe candy industry seeks to combine or add new ingredients that provide greater nutritional or organoleptic quality to its products. Guava candy is a handmade snack and popular consumption nationally and internationally. The objective of this study was to evaluate the effect of the addition of the pulp of morete, rich in fatty acids, in the physicochemical and sensory properties of the guava candy. Physicochemical analyzes of guava and bruise pulps and their corresponding treatments were determined. Guava pulp had a humidity of 83.76 percent, pH 4.28, titratable acidity 0.66 percent and Brix degrees 11.41; while the one with morete showed humidity 56.23 percent, pH 3.53, titratable acidity 0.77 percent and Brix degrees 11.74. The best treatment was T3 (90 percent guava and 10 percent bruise) with humidity 19.40 percent, pH 3.61, titratable acidity 0.75 percent and Brix degrees 72.00, whose values are within the parameters physicochemicals established by Colombian regulations; and with a score of 4.37 of acceptability categorized as "I like it and I like it a lot". The fat content of the best treatment was increased from 0.21% (without substitution) to 1.49 percent (10 percent morete), with the following fatty acid profile: saturated fatty acids 27.49 percent, monounsaturated fatty acids 67 , 33 percent and 5.18 percent polyunsaturated, highlighting oleic acid with 63.27 percent. These results allowed us to conclude that the addition of the pulp of bruise improved the nutritional and sensory quality of the sandwich.Item Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William RicardoThe guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.Item Estudio de factibilidad de una planta artesanal procesadora de dulce derivado de guayaba (Psidium guajava L.) en la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-01) Sánchez Aguiar, Cristina Elizabeth; Sánchez Vélez, Silvia JannethThe purpose of the study was to determine the feasibility of the project for the installation of an artisan processing plant for guava candy, which encouragement the consumption of traditional confectionery, with the use excess national production. For this, a market research, technical and financial study was carried out as part of the preliminary project that will help to make the investment decision. The demand for guava candy was established in the most representative cantons of Zones 3 (Ambato, Baños, Riobamba, Latacunga, Puyo) and Zone 9 (Quito), as well as determining the characteristics of the target group, towards which the product. The daily production of the plant will be 450 units of 270g, which will allow to satisfy 5 percent of the unmet demand, with a probability of acquisition of 92.7 percent in relation to the proposed presentation. The financial indicators evaluated the creation of CONFISA as feasible, obtaining a net present value of 240,817.00 dollars with an investment recovery period of 1.5 years, cost R per B ratio of 2.10, return on investments ROI of 101 percent, RF financial return of 153 percent and return on RV sales of 60 percent over a period of 5 years.Item Determinación experimental y predicción del tiempo de congelación de pulpa de guayaba (Psidium guajava) pasteurizada y envasada en cilindros de 200Kg(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Tubón Malusín, Miguel Ángel; Pilamala Rosales, Araceli AlexandraIn the present investigation, pasteurized guava pulp and packaged in 200 kg metal cylinders were frozen in a freezing chamber at less 25 more less 2 Celsius degrre located in different positions. The experimental freezing time was determined by the time-temperature curves and compared with values predicted by two mathematical models. It was established that the mean experimental freezing time was 89,39 more less 2,47 hours and the freezing point of the pulp less 0,89 Celsius degree. The results predicted mathematically for a convective heat transfer coefficient of 13,46 (Watts per square meter Celsius degree) that the Salvadori-Mascheroni equation has a smaller relative error of 11,07 percent, being the most adequate to perform approximations of the freezing time in the company where this study was carried out. It was verified that the quality and microbiological safety of the guava pulp is maintained throughout the freezing process.