Ciencia e Ingeniería en Alimentos y Biotecnología

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    Efecto del uso de harinas de cultivos andinos achira (canna indica) y oca roja (oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Orellana Albarracin, Amanda Belén; Salazar Garcés, Diego Manolo
    Yogurt is a fermented milk drink consumed for its nutritional and sensory characteristics, however, there are looking for processed foods with better nutritional value than those traditionally consumed. In this sense, products reduced in components such as sugar, salt, fat and enriched in fiber are expected. In this sense, the use of Andean crops represents an opportunity to take advantage of the nutritional components that they possess. In the research work, the effect of achira (Canna indica) and red oca (Oxalis tuberosa) flours on the production of yogurt was evaluated. In yogurts, the proximal composition, physicochemical properties, rheological properties and sensory characteristics were evaluated. The yogurts were evaluated for 21 days to evaluate the stability around the pH, acidity and color of the samples. The results showed that there were differences in the products developed, the yogurt made with achira flour presented the best characteristics. In relation to the physicochemical properties, there is no significant difference in the elaborated samples, in the same way in the rheological properties it was observed that the achira yogurt has a better viscosity and consistency compared to that of red goose and the control, finally the sensory properties showed that the yogurt with achira flour had the highest acceptability in the sensory characteristics analyzed.
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    Efecto del uso de harinas de cultivos andinos achira (Canna indica) y oca roja (Oxalis tuberosa) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Moreno Tubón, Ángela Gabriela; Fuentes Pérez, Esteban Mauricio
    The trend towards consuming healthier products with a lower sugar and fat content enriched in fiber has gained popularity during the last few years. Therefore, new sources of raw materials, such as achira (Canna Indica) and red goose (Oxalis tuberosa), have generated considerable interest. Currently, these crops have gained prominence as ingredients in the production process of new products, mainly as flour. For this reason, the present research's main objective was to evaluate the effect of adding achira and red goose flour in the preparation of skimmed yogurt. In this research, physicochemical parameters (pH, titratable acidity, and color) were analyzed during 21 days of storage; rheological parameters were also determined, and, finally, a sensory analysis was carried out to evaluate the effect caused by the addition of flour in the yogurt. In the initial phase, three percentages of flour were incorporated at 0.3, 0.6, and 0.9 percent, where the product that had the best acceptance was yogurt with 0.9 percent of achira and red goose flour. In the proximal composition, it was observed that the addition of flour increased the amount of protein, fiber, and carbohydrates; in addition, the viscosity of the yogurt increased with the addition of flour. Finally, the sensory evaluation showed that yogurt with red goose flour and the control were the most acceptable to consumers.
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    Modelado de la cinética de secado e isotermas de adsorción de agua de oca amarilla (Oxalis tuberosa variedad amarilla) y oca roja (Oxalis tuberosa variedad roja)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Baquerizo Bacilio, Ariel Joseph; Acurio Arcos, Liliana Patricia
    The Yellow Oca and Red Oca are tubers that contain a large amount of water, which makes them perishable food. Drying is a process where the amount of water in the food is reduced through mass and heat exchange between the matrix and hot air. In this study, these tubers were dried at 65 degrees Celsius for 8 hours. The analysis of the drying kinetics allowed it to determine the critical humidity, which yielded values of 0.059 kg water on kg dry solid and 0.086 kg water on kg dry solid for yellow and red Oca, respectively. In addition, seven mathematical models commonly used for analyzing drying kinetics in foods were used (Newton, Page, modified Page, Henderson, and Pabis, Logarithmic, Thomson, and Fick), and it was observed that the model that best fits is Newton's. On the other hand, adsorption isotherms were built using salts found in a water activity range of 0.11 to 0.8. It was determined that the yellow and red Oca meals generate type II isotherms. The data from these isotherms were adjusted to the mathematical models of BET and GAB. It was determined that the model that best fits the data is GAB due to the range in which it works.