Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Composición nutricional y compuestos con actividad biológica de la soja(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Reyes Padilla, Jessica Estefanía; Vilcacundo Chamorro, Rubén DaríoCurrently, the food industry focuses on raw materials that contain a high nutritional and biological value, since they can promote health; soybeans has these characteristics and is considered a superfood worldwide. The research aimed at compiling information that allowed us to evaluate the nutritional composition and to know the biological activities that bioactive compounds fulfill. The results show that soybeans have 40.50 percent protein, a higher value than the one found in chickpeas and quinoa; its high protein quality is due to the presence of all the essential amino acids. Regarding the lipid content, this grain has 18.98 percent, it is rich in polyunsaturated fatty acids such as linoleic and linolenic acids, important for cardiovascular health. It contains a low amount of carbohydrates, including raffinose and stachyose. In relation to vitamins and minerals (folates, vitamin B1, vitamin B2, vitamin K, phosphorus, magnesium, zinc and iron) they help cover more than 50 percent of the recommended daily intake (RDI). On the other hand, isoflavones, peptides and phytosterols from soybeans have been shown to be responsible for some biological activities such as estrogenic, antimicrobial, antihypertensive, anticarcinogenic, antithrombotic, antiinflammatory and antioxidant. Based on the results, it is concluded that soybeans exceed grains commonly consumed in Latin America in terms of protein, lipids, vitamins and minerals; in the same way, it presents biological activity with possible benefits for the consumer, preventing the development of chronic non-communicable diseases.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 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 RubénMorete (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.Item Estudio comparativo del grado de estabilidad del aceite de ungurahua (Oenocarpus bataua) con otros aceites en la fritura(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Taipicaña Padilla, Diana Maricela; Pérez Aldas, Lander VinicioItem Análisis comparativo características físicas y fitoquímicas del aceite de ricino generado en semillas de ecotipos autóctonos de higuerilla (Ricinus communis) en Tungurahua y Manabí(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Correa salgado, María de Lourdes; Rodríguez Meza, Carlos AlbertoLa higuerilla es un arbusto que crece silvestre en la mayor parte de las regiones ecuatorianas, por lo que para realizar un análisis comparativo de esta especie según su zona de procedencia, se escogió a las provincias de Manabí y Tungurahua. En Manabí las muestras se recolectaron en San Vicente, Bahía de Caráquez y Chone, en Tungurahua en los cantones Baños, Patate y Ambato. Al evaluar las características morfométricas de las semillas se establece diferencia estadística significativa,mientras que curiosamente la cantidad de aceite de las semillas de estas zonas es parecido. La influencia climática de cada provincia incide al evaluar humedad de las semillas tanto con cáscara como sin ella, mientras que valores porcentuales de cáscara y almendra son influenciados por suelos y climas de cada cantón. Esta semillas al someterse al tamizaje fitoquímico muestran en su composición alcaloides y aceites fijos, siendo este último compuesto el que se conoce popularmente como aceite de ricino o de castor, el cual se extrajo por prensado y difusión en solventes. Al determinar parámetros de densidad, humedad y cenizas del aceite se establece que son muestras homogéneas sin importar su procedencia, ya que sus variaciones no alteran en el resultado estadístico, pero al evaluar la viscosidad y color, se observa variación en el óleum ricin, estas características dependen de la zona de recolección de las muestras. Los resultados obtenidos son fundamentales para futuras investigaciones,que brinden datos específicos de útiles compuestos bioactivos de esta oleaginosa, o establecer a esta planta como un cultivo potencial de la serranía ecuatoriana,mostrando intersecciones entre la agricultura y la biotecnología.