Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Sustitución parcial de harina de trigo por harina de chontaduro (Bactris gasipaes) en la elaboración de pastas compuestas tipo spaghetti(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Verdesoto Yugcha, Jenny Alexandra; Delgado Ramos, Verónica AndreaGluten sensitivity affects 1 in 10 people, limiting its consumption to foods such as pasta, breads, and desserts, because they are made from wheat flour. This, in turn, results in a high gluten content. Currently, there are several gluten-free flour alternatives, including Chontaduro flour. The objective of this study was to develop a spaghetti with low gluten content that is ideal for people sensitive to this protein by substituting wheat flour with chontaduro flour. The physical, functional, and bromatological properties of spaghetti were evaluated after three treatments of 10, 25, and 40 percent. The results indicated a pH of 5.68 to 5.71, acidity of 0.156 to 0.254. However, in the case of IAA, it decreased from 116.8 to 29.7 percent. The same was true for the cooking time, which decreases from 8.50 to 5.50 minutes. In contrast, protein increased from 11.93 to 16.675 percent and carbohydrates from 68.87 to 72.78 percent. Therefore, 10 percent substitution of wheat flour with chontaduro flour had the best physical and functional properties. However, 40 percent substitution of wheat flour with chontaduro flour was better in terms of bromatological properties. The results presented in this work demonstrate that it is possible to make healthy foods with dietary inclusion for gluten-sensitive people.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el molino Santa Rosa de la empresa Industrias Catedral S.A, Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) García Cevallos, Brenda Dayanna; Ortiz Escobar, Jacqueline de las MercedesThis research is focused on the development of a Good Manufacturing Practices Manual for the Santa Rosa Mill of Industrias Catedral S.A., located in the parish of Santa Rosa, in order to be implemented in the future and obtain GMP certification by the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA). Based on this background, a diagnosis of the current situation of the Santa Rosa mill was carried out using verification guide F1-B.5.3-ALI-02-02, which was adapted according to the current resolution ARCSA-DE-2022-016-AKRG; this guide contains 12 numerals and 3 scale levels (complies, does not comply, and does not apply); obtaining a noncompliance of 47.2 percent and 42.8 percent of compliance and 10 percent of parameters that do not apply. In addition, Standard Operating and Sanitation Procedures (SOPs) and (SSOPs) were developed based on the nonconformities identified at the plant, from the reception of raw materials to the dispatch of the final product, guaranteeing the consumer a safe and good quality food. Finally, an action plan was proposed in accordance with the corrective actions and a tentative budget was proposed, which when implemented will allow the company to overcome the nonconformities in the course of a year and begin the Good Manufacturing Practices certification process.Item Elaboración de fideo entrefino a partir de la mezcla de harina y sémola de trigo en Industrias Catedral S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Yaguache Cárdenas, Michelle Astrid; Paredes Escobar, Mayra LilianaThe present investigation proposes as an intervention practice the elaboration of entrefino noodles from the mixture of flour and wheat semolina in Industrias Catedral S.A. Nine treatments were carried out with 3 previously established factors 10, 30 and 50 percent semolina concentration, with drying conditions at 45, 55 and 70 degrees Celsius and 30, 55 and 60 percent relative humidity during drying. Of the nine treatments carried out, treatments T2, T3, T6, T7, T8 and T9 fractured, indicating the loss of stability during storage. The T5 treatment presented a firmness of 175.54 grams of force whose value is high, being a disadvantage since being so firm carries a risk of fracture during transport. Treatments T1 and T4 were viable and obtained force values of 112.83 force grams and 138.28 force grams, respectively, which were subjected to sensory analysis. Having two viable treatments, the panel of tasters favored the T4 treatment which consists of 70 percent flour and 30 percent semolina and with a drying process at a temperature of 55 degrees Celsius and 60 percent humidity. relative. The T4 treatment complies with the physical chemical requirements requested in INEN 1375 with a humidity of 7.86 percent, ashes of 0.21 percent, protein of 13.6 percent (Nx5.7) and acidity of 0.14 percent of sulfuric acid.Item Elaboración de una formulación de pastas de harina de trigo con reemplazo parcial de hongos shiitake (Lentinula edodes) y hongos ostra (Pleurotus ostreatus), con adición de verdolaga (Portulaca oleracea)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Paucar Paucar, Michelle Monserrath; Terán Mera, David AndrésShiitake mushroom (Lentinula edodes) and oyster mushroom (Pleurotus ostreatus) are well known for their high values in protein, fiber and the presence of beta - glucans; purslane (Portulaca oleracea) stands out mainly for its high content of fatty acids such as omega 3. The present work was developed with the purpose of elaborating a kind of food for fast consumption such as ravioli, and at the same time that it has a higher nutritional contribution, by means of partial substitution of wheat flour for shiitake flour, oyster flour and addition of purslane flour. Doughs behavior were determined by using the Mixolab equipment in which 3 treatments were analyzed where Ta was the standard treatment, Tb and Tc treatments with partial replacement of edible mushrooms shiitake and oyster flour, in which it highlights the water absorption capacity and a higher kneading index in the mixture. On the other hand, the effect of addition directly influenced the sensory characteristics of ravioli, for which T3 was obtained as the best treatment with a composition of 75 percent wheat flour, 15 percent shiitake flour, 10 percent oyster flour and without purslane addition. Finally, a survey was implemented with the purpose of knowing the population to which the product is directed; the obtained results were used to carry out an economic and financial analysis with the firm purpose of knowing the feasibility of the project which was feasible with a NPV of USD 3.628.587 and IRR of 37,41 percent.Item Determinación de los compuestos bioactivos y tiempo de vida útil de un spaghetti elaborado a partir de cultivos andinos y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Pruna Tapia, Dayana Belén; Álvarez Calvache, Fernando CayetanoCurrently, the needs of special groups have led industries to develop products to satisfy these needs, they have also focused on recovering and taking advantage of ancestral crops, as well as products from large industries such as bananas. In this context, the present research work was developed with the aim of taking advantage of all these crops and residues for the elaboration of a spaghetti as an alternative to gluten-free products, this research allowed to determine bioactive characteristics and useful life of the same. Two types of F1 noodles were elaborated (Mashua, Oca, Achira, Chocho, White Carrot, Banana) and F2 (Mashua, Oca, Achira, Chocho, Banana, Chinese Potato), the results allowed to establish if the percentages of the flours had an impact on the the phenolic content, as well as the shelf life of each of the noodles. Consequently, the percentages of the flours did affect the phenolic content, having a significant difference between the two spaghetti. Being a technological challenge regarding the development of a product with acceptable quality and safety characteristics. The useful lifetime was estimated based on aerobic mesophiles and by means of a predictive model, times of 6 months were obtained for the F1 spaghetti and 3 months for the F2 spaghetti. Finally, the retail cost to have a 20 percent rate of return for the F1 spaghetti was 3.26 dollars and for F2 it was 3.20 dollars.Item Caracterización físico-química y tecnofuncional de pasta tipo spaghetti elaborado a partir de harinas de cultivos andinos infrautilizados y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Espinales Zambrano, Erika Roxana; Álvarez Calvache, Fernando CayetanoToday, the food industry seeks to offer consumers products that are commonly eaten at home; but with a higher nutritional quality and gluten-free, through the use of underutilized Andean crops and agroindustrial waste. In this sense, the objective of the present research work was to develop a spaghetti noodle, using mashua flour (tropaeolum tuberosum), achira (Canna edulis Cannaceae), oca (Oxalis tuberosa), chinese potato (Colocasia esculenta), white carrot (Arracacia Xanthorrhiza), chocho (Lupinus mutabilis), banana and determine the physicochemical and technofunctional properties. Two formulations were designed which included Andean crop and banana flours, salt, water, eggs and xanthan gum. As for the results, it was observed that the noodles have a pH very close to neutrality with an acidity of 5 percent. With respect to its proximal analysis, formulation 2 was found to be higher in the parameters of moisture, protein, fat and ash and formulation 1 in fiber and total carbohydrates, a difference that is attributed by the nutritional value of chinese potato and carrot flour white The pigments of the flours and their sugars attributed a brown color providing the appearance of an integral paste. On the other hand, the cooking and swelling time of the Andean tube noodles were shorter than the control sample except for the cooking losses. Finally, an ATP texture analysis was performed, where it was observed that the parameters are related to the strength of the product's protein network.Item Desarrollo de pastas alimenticias a partir de harina de trigo nacional (Triticum Vulgare) variedad Cojitambo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chávez García, Fabián Leonardo; Paredes Escobar, Mayra LilianaThe present work was developed in its experimental phase in the UOITA laboratory within the Project "Development of farinaceous mixtures of cereals (corn, quinoa and barley) and Ecuadorian potatoes as substitutes for imported wheat for the production of bread and noodles", with code : PIC-08-00000162. Taking as the theme for the Research Project "Development of pasta from national wheat flour (Triticum vulgare) variety". Four formations were carried out with which formulation 1 and 3 were obtained as better, therefore, its physicochemical and bromatological properties were within the ranges established in the norms and regulations of the Ecuadorian Institute for Standardization for Noodles. With the respective citations, it coincided with the formulations found with the best formulations 1 and 3.Item Elaboración de fideo blanco tipo tornillo a partir de una formulación de harina integral de trigo y quinua en industrias Catedral S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) García Rodríguez, Edwin Javier; Paredes Escobar, Mayra LilianaThe present work was developed in Industrias Catedral S.A., after an arduous investigation it was decided to launch to the market a new product, which has a tendency of fitnessheverría market and for the health care of the consumers, for this reason the project was presented to the board: "Elaboration of screw-type noodle, made from quinoa flour and wheat integral flour", which has the approval of the members of the board. After several modifications in the mills in both bank and sieve calibrations, as well as extraction diagrams, an integral fidelera flour is obtained, which will be our base as raw material for the noodle described above, mixtures were made with quinoa flour to enrich the noodle in the nutritional part and so that its power of acceptance in the market and is the most appropriate. After carrying out the tests according to the experimental design elaborated in this research work, the best treatments were obtained on 5 and 9, which in physical-chemical and bromatological properties, are within the ranges established in the INEN rules and regulations. (Ecuadorian Standardization Institute) for pasta. By having two positive treatments in the bromatological tests, the best was decided, by means of catasions, and the result was treatment 9 with a mixture of 95 percent whole wheat flour and 5 percent of quinoa flour. The tastings were based on criteria of people who consume fitness and vegan products.Item Efecto de la sustitución parcial de harina de trigo (triticum durum) por achogcha (cyclanthera pedata) en la elaboración de pastas tipo tallarín con un mejor aporte nutricional(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Cuzco Méndez, Jhonny Paul; Salazar Garcés, Diego ManoloItem Utilización de aditivos (gluten, esteaoril lactilato de sodio) y enzima (Glucosa oxidasa) como mejorantes de la harina de trigo (Triticumvulgare) nacional para la elaboración de pastas alimenticias(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Pungaña Manzano, Nidia Alexandra; Lascano, Alexandra