Ciencia e Ingeniería en Alimentos y Biotecnología

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    Efecto de la inclusión de harina de papa china (Colocasia Esculenta) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Zapata Toaquiza, Johana Lisbeth; Salazar Garcés, Diego Manolo
    Currently, consumer demand for healthier products drives the food industry to develop foods with reduced fat, salt, and sugar content, as well as high nutritional value, aiming to help prevent chronic diseases. The use of underutilized resources presents an opportunity to improve the nutritional profile of food products. Formulations were developed using Chinese yam flour and non-commercial banana flour at concentrations of 8 percent and 12 percent, along with two controls using wheat flour at the same concentrations. The sausages were evaluated for their proximate composition, physicochemical properties, texture, and sensory quality over 30 days of storage. Based on the results, it was determined that the sausages produced have an interesting nutritional value, with the 12 percent Chinese yam and non-commercial banana flour formulation standing out. The color of all four formulations was affected by the nature of the flours used, particularly in those with higher concentrations of non-conventional flours. Finally, sensory analysis showed acceptability for the 8percent Chinese yam and non-commercial banana flour formulation. Therefore, the results demonstrate that the inclusion of non-conventional flours is a viable alternative to improve the nutritional profile of Frankfurt sausages.
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    Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Miguez Baño, Juan Gabriel; Salazar Garcés, Diego Manolo
    In the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.
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    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) López Narváez, Sharon Lorena; Salazar Garcés, Diego Manolo
    Changes in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.
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    Efecto del uso de harinas de cultivos andinos de papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Manotoa Bombón, Ana Maribel; Salazar Garcés, Diego Manolo
    The consumption of products reduced in sugar and fat, enriched with fiber and nutritionally improved has gained popularity in recent years, in this sense the use of unconventional raw materials has generated an interest in the population for products that are perceived less artificial and more natural. In this group of interest are Andean crops such as sweet potato, Chinese potato, lupine, and that due to the nutritional composition and properties they present could be a viable alternative. In the present research work, the effect of using Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flour on the production of whole yogurt was evaluated. To evaluate the behavior of the flours and especially the formation of the characteristic gel of the fermented milks, as well as the presence of syneresis and viscosity, the inclusion of different concentrations of flours was qualitatively evaluated. The results showed that the inclusion of flour in a percentage of 0.9 percent is the one that presents the best results. Considering the proximal composition, it was observed that the Chinese potato yogurt showed higher values in terms of ash, fiber and carbohydrate content, while the lupine yogurt presented high values in terms of protein, lipid and caloric content. On the other hand, the coloring of the drinks showed low luminosity values, with a tendency to green and yellow colors. Finally, the yogurt with Chinese potato flour is the one that showed the best acceptability.
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    Influencia del uso de harina de achira (Canna indica) y papa china (Colocasia esculenta) en la producción de salchicha tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Chacón Quistán, Evelyn Michelle; Salazar Garcés, Diego Manolo
    The consumption trends demanded by the population have generated interest in the development of foods with better nutritional value, reduced in fat, sugars, salt and enriched in fibre. The use of flours from Andean crops represents an opportunity to take advantage of the technological and nutritional properties that these crops can offer in the development of new foods. The objective of this research was to evaluate the use of achira (Canna indica) and Chinese potato (Colocasia esculenta) flours in the production of frankfurters. Two formulations were developed including the Andean crop flours at a concentration of 7 percent and a formulation with wheat flour as a control sample. The sausages were evaluated for proximal composition, physicochemical properties, texture parameters, colour and sensory attributes. The results showed that based on the proximal composition, the sample with the highest percentage of protein was the sample with Chinese potato flour. The physicochemical properties showed that the addition of these flours resulted in a decrease in the brightness values of the sausages. On the other hand, texture analysis established that the addition of flour produced changes in chewiness, hardness and stickiness. Finally, sensory analysis showed better acceptability of the sausages with Chinese potato flour. The use of Andean crop flours for the development of emulsified gel type products is possible due to the properties that the flours provide.
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    Determinación de componentes fenólicos y antioxidantes en harina de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Aldaz, Melanie Carolina; Pérez Aldas, Lander Vinicio
    Currently, a public health problem is the simultaneous presence of malnutrition and overweight, 11 percent of children under 5 years of age in Latin America and the Caribbean present serious malnutrition problems and 7 percent present overweight problems, in Ecuador it has been evidenced the tendency to suffer from malnutrition and overweight, This is directly related to the current diets, which are rich in fats, sugar and salt, therefore, this work focused on determining and highlighting the phenolic compounds present in Andean crops such as the Chinese Potato and White Carrot and determining their antioxidant capacity. Flour is one of the main products in the food area, therefore, the phenolic compounds present in flour of Chinese Potato and White Carrot were determined by HPLC UV VIS analysis and the antioxidant capacity of these food matrices was determined by DPPH assay, where malonic acid, protocatechuic acid, hexoxide ferulic acid, gallic acid, 3- O-caffeoylquinic acid, rutin, 5-O-caffeoylquinic acid, quinol, quinic acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid and p-coumaric acid were identified, p-coumaric acid, chlorogenic acid and caffeic acid, which are considered nutraceuticals of great importance as they have great health benefits, especially for the prevention of chronic diseases such as diabetes II, heart disease, obesity and metabolic syndrome, thanks to their antioxidant properties, obtaining an inhibition percentage of DPPH radicals of 24.29 percent for the white carrot flour and 18.61 percent for the Chinese potato flour.
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    Determinación del perfil lipídico en harinas de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza) para establecer el contenido de ácidos grasos saturados e insaturados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Moreta Freire, Joselyn Beatriz; Pérez Aldas, Lander Vinicio
    Ecuador is one of the 17 megadiverse countries in Andean tuber and root crops that over time have been industrialized in the production of flour. Currently, the population includes vegetable flours in their daily diet, which have high nutritional value, dietary fiber, starch, minerals, vitamins, carbohydrates, and lipids necessary to provide energy to the body. It is worth mentioning that high consumption of saturated fats can lead to cardiovascular diseases. Therefore, the purpose of this research was to determine the lipid profile of chinese potato (Colocasia esculenta) and white carrot (Arracacia xanthorrhiza) flours to establish saturated and unsaturated fatty acids, in order to identify the nutritional quality of these flours and guarantee a healthy diet. The fat component in Chinese potato and white carrot flour was extracted by Soxhlet equipment with results of 0.40 plus minus 0.04 percent and 0.84 plus minus 0.08 percent, respectively. The lipid profile was determined by gas chromatography with flame ionization detector, identifying the main fatty acids: palmitic acid (30.83 percent and 18.68 percent); oleic acid (28.53 percent and 15.97 percent) and linoleic acid (40.64 percent and 65.35 percent). Quality indexes were also established that indicated that they were good flours for inclusion in the daily diet.
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    Análisis técnico de tubérculos andinos (papa china, camote, zanahoria blanca) para procesar productos funcionales con el fin de fomentar su consumo, en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Morales Morales, María Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work was carried out with the purpose of detailing, through a technical analysis, the organoleptic, physicochemical and nutritional properties that the Andean tubers, papa china, camote and zanahoria blanca have, as well as to determine the consumption of these tubers by the population of the province of Tungurahua. In the research process, the descriptive methodology was used, with which the characteristics of the research were detailed, generating analysis and obtaining conclusions; scientific method, being this the base method for the development of the present research, since it allowed to obtain different knowledge to develop the corresponding analysis in the present research work. Thus, after having developed the entire research process, as results it was found that the Andean tubers have high nutritional and healing properties, however, consumption by the population under study is low, since most of them do not like its flavor in its natural presentation, which is why it is advisable to convert these Andean tubers (papa china, camote and zanahoria blanca) in processed foods such as chips, cookies or flour, in order to increase their consumption and contribute to improve the lifestyle of people.
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    Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de melloco amarillo (Ullucus tuberosus), zanahoria blanca (Arrcacia xanthorrhiza), achira (Canna indica) y papa china (Colocasia esculenta)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Caiza Farinango, Karina Marisol; Acurio Arcos, Liliana Patricia
    The specific heat, thermal diffusivity and thermal conductivity of four Andean tubers were determined, in order to obtain data that can be used in equipment design and process optimization. The experimentation was carried out in the whole tubers and their extracts, varying the temperatures (in the case of specific heat and thermal diffusivity) and varying the heating power (in the case of thermal conductivity). It was observed that the nutritional composition plays an important role in the analysis of specific heat and thermal diffusivity. However, in the thermal conductivity the fibrous structure and the porosity of the samples influence more. On the other hand, there are lower values of thermal conductivity at 5 volts; This dependence is due to the fact that the value of the power dissipated by the resistance is increased, and therefore the heat flux is increased. Finally, higher values are observed in the three thermal properties when working with the extracts, because the amount of water present in these samples produces a convective heat transfer that causes movement inside the fluid.
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    Determinación de propiedades térmicas de zanahoria blanca (Arracacia xanthorrhiza), melloco amarillo (Ullucus tuberosus), papa china (Colacasia esculenta) y achira (Canna edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Cando Tituaña, Silvia Maribel; Acurio Arcos, Liliana Patricia
    Today, the large number of available foods creates a great demand for knowledge of thermal properties. These properties are important in any process of the food industry because they are related with costs, optimization and product quality. In this sense, the objective of the present study was to determine the thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Andean tubers (yellow melloco, white carrot, chinese potato and achira), both in whole tuber and in extract. The thermal properties were studied as a function of temperature. The specific heat was evaluated at 4 and 12 Celsius degrees, while the thermal diffusivity was monitored at 50 and 70 Celsius degrees. The specific heat was determined by the method of the mixtures and by differential scanning calorimetry, the thermal conductivity by the method of the probe and the thermal diffusivity by the method of the cylindrical object. As for the results, higher values of specific heat were observed in yellow melloco and achira keeping relation with the nutritional composition. While in thermal conductivity and thermal diffusivity higher values were found in yellow melloco and lower values in achira. On the other hand, the thermal properties exhibited higher values when the extracts were evaluated, due to the reduction of air spaces, density and small resistance to heat transfer in this type of food matrices. On the other hand, chinese potato has the highest gelatinization temperature, being the most resistant to high temperatures.