Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

20192

Settings

Has files: YesSubject: search.filters.subject.MORETE

Search Results

Now showing 1 - 2 of 2
  • No Thumbnail Available
    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 Rubén
    The 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.
  • No Thumbnail Available
    Item
    Efecto de la temperatura de extracción en el rendimiento y perfil de ácidos grasos del aceite de morete (Mauritia flexuosa L.f.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Rivera Chasiquiza, Maritza Gissela; Ramos Moya, Milton Rubén
    Morete (Mauritia flexuosa L.f.) is an oily product produced and consumed in the Amazon. Several studies highlight its high oil content and nutritional value. The objective of the present investigation was to study the effect of the extraction treatment by pressing on the yield and the fatty oil acid profile. An AxB experimental design was applied, with 3 replicas, where A corresponds to the morete fruit (a0: with cut and a1: without bark) and B temperature and extraction time (b0: 45 Celsius degrees for 30 min, b1: 65 Celsius degrees for 20 min and b2: 85 Celsius degrees for 10 min). The physicochemical characteristics of the product, and the oil of the different treatments were determined: acidity, yield and fatty acid profile. The results of the characteristics of the fruit were the following: length 5.47 cm, diameter 4.59 cm, weight 51.83 g, pH 3.43, AI 0.69 percent and humidity 56.23 percent. The ANOVA of the treatments found different differences p (smaller than 0.05) in the acidity, yield and fatty acid profile of the oil. The best treatment (T6: without bark at 85 Celsius degrees for 10 min) presented a yield of 14.76 percent, acidity 1.69 percent and fatty acid profile: MUFAs 79.45 percent, highlighting ico-9 oleic acid with 79.29 percent, SFA 16.31 percent and PUFA 4.23 percent. The estimated conservation time of T6 was 472 and 295 days at 20 and 25 Celsius degrres, respectively. These results consider the most as a potential raw material for the production of high-quality oil.