Ciencia e Ingeniería en Alimentos y Biotecnología

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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el molino Santa Rosa de la empresa Industrias Catedral S.A, Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) García Cevallos, Brenda Dayanna; Ortiz Escobar, Jacqueline de las Mercedes
    This research is focused on the development of a Good Manufacturing Practices Manual for the Santa Rosa Mill of Industrias Catedral S.A., located in the parish of Santa Rosa, in order to be implemented in the future and obtain GMP certification by the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA). Based on this background, a diagnosis of the current situation of the Santa Rosa mill was carried out using verification guide F1-B.5.3-ALI-02-02, which was adapted according to the current resolution ARCSA-DE-2022-016-AKRG; this guide contains 12 numerals and 3 scale levels (complies, does not comply, and does not apply); obtaining a noncompliance of 47.2 percent and 42.8 percent of compliance and 10 percent of parameters that do not apply. In addition, Standard Operating and Sanitation Procedures (SOPs) and (SSOPs) were developed based on the nonconformities identified at the plant, from the reception of raw materials to the dispatch of the final product, guaranteeing the consumer a safe and good quality food. Finally, an action plan was proposed in accordance with the corrective actions and a tentative budget was proposed, which when implemented will allow the company to overcome the nonconformities in the course of a year and begin the Good Manufacturing Practices certification process.
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    Elaboración de fideo entrefino a partir de la mezcla de harina y sémola de trigo en Industrias Catedral S.A.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Yaguache Cárdenas, Michelle Astrid; Paredes Escobar, Mayra Liliana
    The present investigation proposes as an intervention practice the elaboration of entrefino noodles from the mixture of flour and wheat semolina in Industrias Catedral S.A. Nine treatments were carried out with 3 previously established factors 10, 30 and 50 percent semolina concentration, with drying conditions at 45, 55 and 70 degrees Celsius and 30, 55 and 60 percent relative humidity during drying. Of the nine treatments carried out, treatments T2, T3, T6, T7, T8 and T9 fractured, indicating the loss of stability during storage. The T5 treatment presented a firmness of 175.54 grams of force whose value is high, being a disadvantage since being so firm carries a risk of fracture during transport. Treatments T1 and T4 were viable and obtained force values of 112.83 force grams and 138.28 force grams, respectively, which were subjected to sensory analysis. Having two viable treatments, the panel of tasters favored the T4 treatment which consists of 70 percent flour and 30 percent semolina and with a drying process at a temperature of 55 degrees Celsius and 60 percent humidity. relative. The T4 treatment complies with the physical chemical requirements requested in INEN 1375 with a humidity of 7.86 percent, ashes of 0.21 percent, protein of 13.6 percent (Nx5.7) and acidity of 0.14 percent of sulfuric acid.
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    Elaboración de fideo blanco tipo tornillo a partir de una formulación de harina integral de trigo y quinua en industrias Catedral S.A.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) García Rodríguez, Edwin Javier; Paredes Escobar, Mayra Liliana
    The present work was developed in Industrias Catedral S.A., after an arduous investigation it was decided to launch to the market a new product, which has a tendency of fitnessheverría market and for the health care of the consumers, for this reason the project was presented to the board: "Elaboration of screw-type noodle, made from quinoa flour and wheat integral flour", which has the approval of the members of the board. After several modifications in the mills in both bank and sieve calibrations, as well as extraction diagrams, an integral fidelera flour is obtained, which will be our base as raw material for the noodle described above, mixtures were made with quinoa flour to enrich the noodle in the nutritional part and so that its power of acceptance in the market and is the most appropriate. After carrying out the tests according to the experimental design elaborated in this research work, the best treatments were obtained on 5 and 9, which in physical-chemical and bromatological properties, are within the ranges established in the INEN rules and regulations. (Ecuadorian Standardization Institute) for pasta. By having two positive treatments in the bromatological tests, the best was decided, by means of catasions, and the result was treatment 9 with a mixture of 95 percent whole wheat flour and 5 percent of quinoa flour. The tastings were based on criteria of people who consume fitness and vegan products.