Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de una barra energética a partir de la revalorización circular del suero de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Martínez Arequipa, Mariano Ismael; Moreno Miranda, Carlos Santiago
    recovery, spray drying, and the development of experimental formulations. Sensory analyses were conducted with trained panelists to evaluate parameters such as flavor, texture, aroma, color, and acceptability. Results indicated that formulations with higher whey concentrations (T3-Z) achieved sensory acceptance levels comparable to commercial products, standing out for their balanced nutritional profile and organoleptic quality. Additionally, environmental feasibility was assessed through a life cycle analysis (LCA), revealing a 25 percent reduction in carbon dioxide emissions and annual savings of 182,500 liters of water by repurposing whey. Economically, the Project proved to be profitable, with an internal rate of return (IRR) of 18 and percentan investment recovery period of less than two years. This project highlights the potential of whey as a functional and sustainable ingredient for the food industry, aligning with sustainability and nutrition trends.
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    Desarrollo de una bebida a base de harina de caña de maíz (Zea mays) y salvado de arroz (Oryza sativa) con doble fermentación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Lluglla Ponluisa, Juan Esteban; Terán Mera, David Andrés
    An alternative for fermented milk drinks is presented, where a beverage based on corn cane flour and rice bran flour with double fermentation is developed. In solid fermentation (FMS) the best treatments were determined, depending on the time of growth of the fungus Aspergillus orizae red type, and for fermentation in liquid medium (FML), reconstituted whey was used with a combination of species strains bacterial such as: Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus. The ingredients used in the development of the beverage had an influence on the organoleptic characteristics evaluated through a sensory analysis, which resulted in the best proportion that was the T4 (50 percent) corn cane flour -50 percent bran flour rice with Aspergillus orizae type red). The analyzes performed at the best treatment were: physicochemical analysis such as pH and acidity, estimating with these parameters the shelf life of the drink, through the method of chemical kinetics (Arrhenius equation). In the microbiological part, a count of E. coli, Listeria monocytogenes and mesophilic aerobes was performed as indicated by the Ecuadorian NTE INEN 2564 standard, these counts were performed at temperatures of 4 and 25 Celsius degrees. In the proximal analysis, it was possible to observe variations in the data obtained in the research with the bibliographies. A fatty acid profile analysis was also performed, which was performed at the best treatment, with 64.24 percent of saturated fatty acids and 33.49 percent of unsaturated fatty acids.
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    Desarrollo de una bebida a base de harina de cáscara de cacao (Theobroma cacao L.) y salvado de arroz (Oryza sativa) con doble fermentación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Goyes Tituaña, Paola Gissela; Cerda Mejía, Liliana Alexandra
    The objective of this study was the elaboration of a fermented beverage based on cocoa husk flour and rice bran flour with fermentation in FMS solid medium, in which the best proportion and characteristics of the substrate was determined followed by fermentation in Liquid medium (FML), lyophilized whey was used with a combination of bacterial species such as: Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus The proportions for each of the treatments had an influence on the sensory analysis, which with 34.9 percent acceptability, the best treatment was treatment 1 (T1), with a proportion of 50 percent cocoa shell flour and 50 percent flour of rice bran with microorganism Aspergillus orizae red. The analytical determinations were: physical chemical parameters such as pH and acidity, with respect to the microbiological part, a count of mesophilic aerobes, total coliforms, E.coli and Listeria monocytogenes was performed as indicated by NTE INEN 2564, at room temperature and temperature of refrigeration for 11 days of storage. With respect to the shelf life, it was based on pH, obtaining 16 days at room temperature and 32 days in refrigeration, with respect to acidity, the shelf life was 8 days at room temperature and 15 days in refrigeration, by means of Proximal analysis, the fermented beverage obtained 90.2 percent moisture, 0.873 percent protein, 0.629 percent ash, 1.13 percent lipids, 1.79 percent total fiber, and 5.38 percent carbohydrates.
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    Aplicación de un blend emulsificante en el desarrollo de una bebida láctea por medio del proceso UHT, con sustitución parcial de leche por suero dulce de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Murillo Jiménez, Jhoan Sebastian; Franco Crespo, Christian David
    The present work was carried out with the objective of applying an emulsifying blend in the development of a milk drink by means of the UHT process, with partial substitution of milk by sweet whey, a randomized single-factor experimental design was applied with three replicas of each treatment, where the study variables were at different concentrations of the emulsifying blend (2,45; 1,48 y 1 percent), milk 53,65; 68,96 y 59,4 percent) and whey of milk (43,9; 29,56 y 39,6 percent). Their properties were compared with the requirements of the NTE INEN 2564: 2011 standard for milk drinks, an evaluation was made on sensory attributes and acceptability with 61 untrained tasters where the following attributes were rated: color, smell, taste and acceptability. The results obtained showed that the best treatment was mixture 3 (1.0 percent blend emulsifier + 59.4 percent milk + 39.6 whey of milk), the physical and chemical analysis was carried out: relative density, fat, protein, titratable acidity, pH, total solids and non-fatty solids, after packing the product, these analyzes obtained a pH of 6.76, while the acidity was 13 degrees D, the percentage fat was 3.0 percent and the total protein It was 2.16 percent. The nutritional profile of mixture 3 was defined, which contains 11 percent of total fat, 7 percent of cholesterol, 4 percent of total carbohydrates and 12 percent of proteins. With these results it is demonstrated that the application of the 1 percent emulsifier Blend in mixture 3 is more important in physicochemical tests and it is proven that it improves the characteristics of the milk drink.