Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Determinación de los factores de malnutrición asociados a las prácticas alimentarias y consumo de alimentos procesados y ultraprocesados en población de estudiantes universitarios(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Cruz Quinatoa, Gabriela Ruby; Franco Crespo, Christian DavidThe consumption of processed and ultra-processed foods has become both a global trend and a significant issue over the years, negatively affecting human health. This phenomenon has gained considerable importance in Latin America. For this reason, the present study focused on examining dietary habits and the consumption of processed and ultra-processed foods among university students. A survey was conducted with two hundred and ninety-two students from the Faculty of Food Science and Biotechnology, identifying various factors associated with unhealthy diets and poor eating habits, including the social environment, socioeconomic status, and cultural context. The findings revealed that the majority of students frequently consume unhealthy foods, with processed foods being the most prevalent. This behavior may lead to negative health consequences over time, such as cardiovascular diseases, obesity, or excess body weight. Among the surveyed population, at least twenty-eight point four percent of the students were classified as overweight or having type one obesity. Although this proportion is not yet alarming, it could progressively increase if dietary habits do not improve. The implications of these findigs are analyzed, and strategies based on the results are proposed to encourage healthier eating habits within the university student population.Item Estudio de la digestibilidad in vitro del aislado proteico de pan liofilizado tipo tapado elaborado con masa madre de distintos tiempos de fermentación(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Chicaiza Pastuña, Mauricio Nicolás; Paredes Escobar, Mayra LilianaBread, an ancestral and globally consumed food, has evolved with industrialization, replacing natural yeasts with industrial yeasts and chemical agents. This change has renewed interest in natural fermentation, sought by consumers informed about nutritional quality and its impact on health. Sourdough, an ancient fermentation technique, improves the shelf life, nutritional value, and texture of wheat bread, thanks to cultures of lactic acid bacteria or yeasts. Protein isolates were obtained from freeze-dried tapado bread, made with sourdough of different fermentation times. Protein digestibility was evaluated in vitro through simulated gastric and intestinal digestion. Protein concentrates were determined by isoelectric precipitation and quantified using the Dumas method. Protein quality was assessed with SDS-PAGE electrophoresis and the amino acid profile was determined using high-performance liquid chromatography. The study investigates the in vitro digestibility of protein isolate from freeze-dried tapado bread, evaluating the effect of different sourdough fermentation times. A slight influence of pH on protein yield was observed, while fermentation time significantly affected the amount of protein extract obtained. SDS-PAGE electrophoresis revealed differences in protein profile and the amount of soluble proteins, with complete digestion of proteins occurring on the fifteenth day. High-performance liquid chromatography revealed a significant reduction in amino acids such as glutamic acid, glutenin, among others, and an increase in amino acids such as proline and alanine.Item Análisis de los posibles cambios en los hábitos de alimentación en niños de edad escolar de la provincia de Tungurahua a causa de la pandemia por Covid-19(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2024-02) Chalán Yanzapanta, Jairo Marcelo; Hernández Navarro, YoelThe Covid-19 pandemic has generated uncertainty worldwide, radically changing human daily life with the implementation of different contingency measures that prevented the rapid expansion of the virus. Isolation, social restriction, modification of daily routines, accessibility to food, among others, caused changes in the eating habits of highly vulnerable population groups such as schoolchildren. Regarding the collection of information to identify the changes caused in the eating habits of the study group, it was decided to design and apply a semi-structured questionnaire online using the free Google Forms software, due to the Covid-19 health emergency. In addition, the instrument was validated using Cronbach's Alpha method and the sample size was defined using statistical calculations. The results achieved show that the current eating habits of the study population do not maintain a balanced and balanced diet that meets the nutritional requirements of the body, since according to the HEI the population is classified into the following categories: 25.92 per percent with healthy eating, 70.42 percent with regular eating and 3.66 percent with unhealthy eating, the latter being the ones who need immediate changes in their food intake. In conclusion, it was observed that the virus brought with it a number of consequences that affected eating behaviors and lifestyles, mainly caused by the availability of economic resources and the accessibility of food.Item Efecto del tiempo de fermentación de la masa madre sobre las características organolépticas del pan tipo tapado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Suárez Pilicita, Diana Estefanía; Paredes Escobar, Mayra LilianaNew generations are adopting eating styles associated with healthy and sensorially acceptable routines, focusing on discovering new sensations, which has allowed the bakery line to include sourdough products. The use of sourdough has regained importance in the food industry, as it is an ideal habitat for the growth of yeast and bacteria, conferring special sensory characteristics. The development of this research work provides a solution to the current need, focusing on including sourdough with different fermentation times in the elaboration of covered bread to modify the sensory characteristics. Four formulations of tapado bread with sourdough inclusion were proposed. In the sensory analysis, the sample with sourdough after 7 days of fermentation stood out, which presented the best values of flavor, color, and acceptability. The flour mixtures were analyzed by mixing, and the bread made was evaluated by texture. The texture analysis of the bread samples showed favorable values of hardness, elasticity and chewiness of the sample with inclusion of sourdough after 7 days of fermentation. Finally, in mixography, significant differences were observed in C1 (water absorption index), in contrast to C2 (protein quality), C3 (gelatinization), C4 (amylase index), and C5 (starch retrogradation).Item Identificación de proteínas en concentrados de las semillas de sambo (Cucurbita ficifolia B.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Núñez Pérez, Emily Andrea; Vilcacundo Chamorro, Rubén DaríoThe consumption of vegetable protein has gained importance within the food industry, due to the global shortage of animal protein and the growing demand for healthier foods. Also, population growth puts food security at risk, so new alternatives based on vegetable proteins such as sambo seeds (Cucurbita ficifolia B.) are being chosen. This research focused on determining the yield, quantity, and identification of proteins in sambo (Cucurbita ficifolia B.) seed concentrates. The concentrates were obtained by alkaline extraction-isoelectric precipitation at different solubilization pHs with two levels: pH 8.0 and pH 12.0 and precipitation pHs with four levels: 2.0, 3.0, 4.0 and 5.0. Statistical analysis showed that the highest yield was at pH 12.0, solubilization, and precipitation at pH 2.0, with a value of 21.48 percent. Protein quantification was carried out using the Dumas method, obtaining the highest protein concentration at pH 12.0 solubilization and pH 5.0 precipitation with a value of 81.87 percent. For protein analysis, polyacrylamide gel electrophoresis (SDS-PAGE) was used, which revealed the presence of five types of proteins with molecular weights between 4 and 50 kDa.Item Análisis del estado de la composición en la dieta alimentaria de las familias de dos grupos de forma comparativa de los cantones Santa Lucia en la provincia del Guayas y Salcedo en la provincia de Cotopaxi(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Ronquillo Arias, Angel Ruben; Franco Crespo, Christian DavidMalnutrition represents a problem of great importance within the country, affecting the population in general. This issue poses a serious public health risk in Ecuador, leading the country to allocate significant resources to treat diet-related diseases instead of prioritizing preventive health measures. To address this situation, a research study focused on analyzing the composition of the dietary intake in two groups of households whose economic activity is agriculture, located in the main regions of agricultural production in the country. Comparative data was obtained through surveys and interviews based on the 24-hour dietary recall method. The aim was to determine the level of food access through the Household Dietary Diversity Score (HDDS) and the consumption of macronutrients in the diet. Additionally, data on sociodemographic characteristics, living conditions, and food acquisition methods were collected to evaluate their influence on eating habits. The research findings revealed that, overall, households in both groups demonstrated a high level of dietary diversity (HDDS). However, significant differences were observed in the consumption of macronutrients, with the consumption of fats and carbohydrates being considerably higher compared to the Sierra group in both sample groups. This disparity is directly correlated to the geographic location of the households and their patterns of macronutrient consumption.Item Aceptabilidad del desayuno escolar en las escuelas fiscales de la parroquia de Huachi Chico del cantón Ambato(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Culqui Chimborazo, Priscila Johanna; Franco Crespo, Christian DavidThe school feeding program has contributed to reduce the gap in access to education and in turn to improve the nutritional status of children, the school breakfast is considered a food supplement, which provides energy and vitality for adequate cognitive functioning during the learning process of schoolchildren. The sensory evaluation of drinks and cookies was carried out, comparing them with products that present similar characteristics. For the statistical analysis of the data, ANOVA and T Test were obtained using the IBM SPSS statistical program. From the test applied to 205 children from public schools, Teniente Hugo Ortiz Basic Education School and Francisco Flor Educational Unit (Blocks 1 and 2) of the Huachi Chico parish and the sensory profile of the school breakfast products of 15 semi-trained tasters, allowed to determine the acceptability of the different school breakfast products. According to the results obtained, they indicate that the school breakfast products are not to the taste of the children of the public schools belonging to the Huachi Chico parish, in relation to the sensory profile carried out, it was evidenced that they follow the same line of acceptance obtained by part of the public schools.Item Evaluación de los componentes de la dieta alimentaria en un segmento de población de familias del sector rural de la comunidad Planchaloma (parroquia Toacaso) del cantón Latacunga en tiempos de COVID-19(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Velásquez Chacha, Erika Ximena; Franco Crespo, Christian DavidThe present research work proposes the study of the components of the diet of a segment of the population of the rural sector of the Planchaloma community (Toacaso parish) of the Latacunga canton in times of COVID-19. The pandemic has altered people's daily lives due to confinement, especially food; the behavior and food group, the frequency of consumption and the amount of food have been analyzed to guarantee the consumption of safe food. Through the survey of 76 heads of household in the community. 86.8 percent of the population consumes fruits and vegetables, 59.2 percent of the population grows some type of food, of this value, 64.4 percent grow vegetables and 35.6 percent produce legumes. 59.2 percent of the inhabitants consume 10 percent of their own crops. After the health emergency, the components of the diet would feed this: 75 percent of the population consume red meat daily, 89.5 percent of the inhabitants consume vegetables; 88.2 percent consume cereals daily; 76.3 percent consume soft drinks once a week, and 92.1 percent of the population consume sweets and desserts with a consumption frequency of once a month. The people of this community have a moderately diversified, balanced and adequate diet due to the fact that the population is rural where the majority is characterized by the consumption of their own cultivated food.Item Leguminosas: evaluación de sus compuestos nutricionales y bioactivos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Simbaña Simba, Evelyn Dayana; Vilcacundo Chamorro, Rubén DaríoLegumes belong to the leguminosae family, their seeds are used for both human and animal food; its nutritional quality depends on factors such as the geographical area of the crop, species, production conditions, etc. They are characterized by their high nutritional value, presenting a higher protein content (19-36 percent) in relation to cereals (6-12 percent), they include most of the essential amino acids, being a good source of lysine, but it is limited in amino acids sulfur like methionine and cysteine. As for carbohydrates, up to 60 percent are present, this being the majority constituent with a great contribution of energy and fiber; its lipid content is characterized by being low, highlighting the presence of triglycerides, oleic, linoleic and linolenic acid. In relation to micronutrients, they are an excellent source of minerals such as iron, zinc, magnesium, calcium and phosphorus. They offer water-soluble vitamins, especially those of group B: thiamin, niacin, riboflavin and folate. In addition, they contain bioactive compounds that, when consumed, have metabolic effects of interest, such as polyphenols, anthocyanins, flavonoids, phytoesroles and bioactive peptides, the same ones that have biological activities (antioxidant, anticancer, antimicrobial and anticholesterolemic) important in the prevention of chronic diseases. not communicable. Despite their nutritional and biological value, in general, they are not recognized and their consumption is often not valued enough, which is why the objective of this bibliographic review was to evaluate the nutritional and bioactive compounds that legumes possess, promoting in this way its consumption.Item Estudio de los beneficios del consumo de licopeno como suplemento alimenticio(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) López Acosta, Doménica Aydee; Cerda Mejía, Liliana AlexandraA diet rich in foods containing carotenoids is associated with health benefits. Interest in lycopene is growing rapidly because it is a natural pigment characterized by high antioxidant potential and unique physicochemical structures that contribute to specific biological properties related to the red color present in tomatoes and tomato products. In plant sources where lycopene is found, the isomer is predominantly all-trans; however, the most bioavailable form is cis - lycopene. In the results of the review, the mechanisms of action of lycopene, bioactivity, digestive absorption, metabolism, transport and stability are highlighted. The comprehensive study of food seen as a food matrix, involves not only the nutritional aspect, but also all those elements that can be part of the diet. Due to the above, various publications show an association between the consumption of lycopene in the diet and the preventive role of certain types of diseases, where the reduction of the risk of cardiovascular diseases, cancer and other ailments is related. However, as a food supplement, lycopene is packaged in dark bottles to achieve protection against light exposure, because it can undergo degradation processes and loss of bioactivity; opting for a lycopene supplement will provide the right amount of this antioxidant, there is no consensus on the recommended daily dose, which is in the range of 7 to 70 milligrams per day.