Ciencia e Ingeniería en Alimentos y Biotecnología

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    Elaboración de un manual Buenas Prácticas de Manufactura (BPM) para la empresa Todo Campo, ubicada en la parroquia Conocoto de la ciudad de Quito
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Peñafiel Jaramillo, Nathaly Mishell; Ortiz Escobar, Jacqueline de las Mercedes
    The implementation of a manual is an essential step to ensure the quality and safety of food products. Through a systematic approach based on current regulations, the company can significantly improve its processes, comply with sanitary standards, and guarantee customer satisfaction. Based on the details specified in resolution ARCSA–016–2022–AKRG, an initial diagnosis of the company Todo Campo was carried out, determining that it has a compliance rate of 43.8 percent, a non-compliance rate of 45. percent, and a non-applicable rate of 11.8 percent. Standardized Operating and Sanitation Procedures were developed following current regulations, and their implementation will allow the company to control and improve its processes, ensuring productivity and process control. After implementing some improvement actions, the company Todo Campo achieved a 15.1 percent increase in compliance according to the current regulations; this progress was attributed to conducting training sessions, implementing a safety seal on the packaging, and organizing workshops on cleaning, disinfection, and handwashing, which helped improve the knowledge and behavior of the company's operators. Finally, an action plan was proposed suggesting corrective measures for the detected non-conformities, requiring an investment of USD 9,587.80 and a timeframe of 16 months. Once all non-conformities are addressed, the company could begin the BPM certification process.
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    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 David
    Malnutrition 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.
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    Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Vargas Ipaz, Paola Elizabeth; Franco Crespo, Christian David
    Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
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    Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Soria Valle, Dayana Victoria; Franco Crespo, Christian David
    Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
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    Determinación de componentes fenólicos y antioxidantes en la harina de chocho (Lupinus mutabilis sweet) y melloco blanco (Ullucus tuberosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Suárez Calle, Jakeline Solimar; Pérez Aldas, Lander Vinicio
    Desnutrition has increased in recent years within the country. Mainly affecting children and older adults. The disinformation about the qualities and properties of daily Andean crops such as chocho and melloco blanco is one of the main reasons why they arewasted and, therefore, contributes to the increase of malnutrition in the country. The present research focuses on the determination of phenolic components present in chocho and melloco blanco by means of optical techniques such as HPLC coupled to a UV-VIS spectrophotometer, through which the presence of components such as gallic acid has been determined in both samples. In addition, in the case of melloco blanco, it was possible to determine the presence of flavonoids such as rutin, which has anti-inflammatory properties. And for the chocho, it was possible to determine the presence of p-coumaric acid. Subsequently, the antioxidant capacity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. With this technique it was determined that chocho ́s and mellocoblanco's flour have a inhibition percentage of DPPH radicals of 12.56 and 86.96 percent respectively. Finally, the data obtained were related to the importance of the inclusion of these crops in the formulation of functional foods so that they can be included in the consumer's diet.
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    Determinación de componentes fenólicos y antioxidantes en harina de camote morado (Ipomeas batatas) y mashua (Tropaeolum tuberosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Chamba Maza, Jonnatan Franklin; Pérez Aldas, Lander Vinicio
    The lack of awareness about the consumption of functional and nutritious foods has generated multiple problems in health, being considered a negative factor that has been increasing over the years. For this reason and with the purpose of providing a contribution to society around health and human nutrition, this research project aimed to provide relevant information on the Andean crops of Ecuador, such as sweet potato and mashua, toexpose its composition in terms of its phenolic content and antioxidant capacity. This information can be exploited in a way that supports the development of nutritional foods that allow achieving a better quality of life by reducing nutritional health problems. First, the HPLCUV Visibletechnique was performed on flour samples for the identification of phenolic compounds using gallic acid as standard, determining compounds such as p-coumaric acid, cyanidin, caffeic acid and derivatives, tyrosol glycoside and catechin. The antioxidant capacity was determined by the DPPH technique, obtaining a percentage of 60.976 percent for sweet potato and 69.974 percent for mashua, which are considered significant, finding the mashua flour with a higher antioxidant capacity.
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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.
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    Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Borja Suárez, Daniela Alexandra; Acurio Arcos, Liliana Patricia
    The present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.
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    Modelado de la cinética de secado convectivo e isotermas de adsorción de agua de camote morado (Ipomoea batatas) y mashua (Tropaeolum tuberosum), provenientes de la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vayas Velastegui, Marcelo Fabian; Acurio Arcos, Liliana Patricia
    The present work correlated data on the drying kinetics of purple sweet potato (Ipomoea batatas (L.) Lam.) and mashua (Tropaeolum tuberosum Ruiz & Pav) with referential mathematical models. Different mathematical models were used to predict the drying kinetics of these tubers. The Page model was the one that best fitted the experimental data of purple sweet potato, with a coefficient of determination of 0.992. While the mashua was adapted to the Thomson model with coefficient of determination of 0.998. On the other hand, adsorption isotherms were built using hygroscopic salts with aw between 0.1178 and 0.8012. The adsorption isotherms were of type II and allowed to predict the w0, optimal humidity at which its stability and conservation would be ensured. The curves were evaluated using the GAB and BET mathematical models. In mashua flour, the BET model was the one that best describes its adsorption isotherm with a coefficient of determination of 0.997. In contrast, purple sweet potato was better adapted to the GAB model with a coefficient of determination of 0.992.
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    Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toapanta Yugsi, Elisa Gardeña; Salazar Garcés, Diego Manolo
    Currently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.