Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación del riesgo potencial por el consumo de yuca (Manihot Esculenta Crantz) a causa de la bioacumulación de metales pesados provenientes del suelo y agua en la parroquia Dayuma(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vera Chica, Verónica Valeria; Cerda Mejía, Liliana AlexandraThis project was carried out with the purpose of evaluating the risks associated with the consumption of cassava (Manihot esculenta Crantz) contaminated by heavy metals present in the soil and water in Dayuma Parish. In this research, atomic absorption spectrophotometry analysis was performed to quantify the concentration of heavy metals where values 0.500 mg per Kg in arsenic, 1.17 mg per Kg cadmium and 25.00 mg per Kg lead were obtained in both soil and cassava, thus reflecting a great absorption capacity in this tuber. These concentrations exceeded the limits established by the FAO with maximum allowable concentrations for roots and tubers of 0.02 mg per Kg in arsenic and 0.1 mg per Kg in both cadmium and lead; thus reflecting a potential risk, since these toxics cause serious problems in the health of the consumer, which was evidenced by face-to-face surveys conducted on the Quechua population of the Nueva Frontera community who affirmed that oil activities are a public health problem. Through bibliographic and laboratory analysis, the serious situation in which this population is found was evidenced, for which an adequate soil remediation plan is suggested in which the cassava used for this treatment is correctly eliminated since it is not consumable.Item Evaluación de la solubilidad de la proteína presente en matrices vegetales: leguminosas, tubérculos y raíces(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Caiza Constante, Jhonnatan Iván; Carpio, Cecilia MercedesThis research was aimed at the evaluation of the protein solubility of different vegetable matrices such as legumes (lupine, firiguero, strawberry bean, parsnip, snap bean), tubers (yellow maca, potato puca shungo), roots (white carrot) and pseudo-cereals (quinoa and amaranth) produced in Ecuador, to be reported as protein solubility index (PSI). This evaluation comprised two steps each one performed using defatted meals. The first step covered the crude protein determination by microkjeldahl and the second included the protein solubilization at pH 8.0 (with NaOH) which was separated from the insoluble components of the meal by centrifugation, and the determination of the protein content in the supernatant by the same method. Crude protein content in the assessed matrices varied between 46.15 percent in lupinus meal and 3.86 percent in White carrot, while soluble protein content ranged from 21.86 and 1.23 percent for the same matrices and the protein solubility index fluctuated between 26.46 percent for amaranth flour and 80.78 percent for firiguero meal. Finally, the amino acid profile in fava flour was evaluated by HPLC analysis performed by a third part accredited laboratory. The results showed that the essential amino acids isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine and histidine accounts for 10.38 grams per 100 grams of the total content while the amino acid with the highest percentage (2.32 grams 100 grams) was aspartic acid. Tryptophan was not analyzed by this laboratory.Item Evaluación de las propiedades fisicoquímicas y funcionales de féculas de tres variedades de camote (Ipomea batata) para aplicaciones alimentarias(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Manzanillas Rojas, Lisbeth Adela; Paredes Escobar, Mayra LilianaIn this research work we evaluated the physicochemical properties (PFQ) and functional (PF) of starches orange sweet Potato (CA), White (CB) and purple (cm) from Zapotillo-Loja. The physicochemical properties determined were the microscopic morphology of the granule, color, starch content and amylose. Between the functionless properties, the clarity of the pastes, water retention capacity, solubility, swelling factor, viscosity and gelatinization temperature were measured. The granules of the different starches presented shapes between spherical and oval with a size range of 15, 6-17.5 μm. Differences in color between varieties were determined both in tone, Chroma and in Yellowness index. White sweet potato starch presented the highest values of water retention capacity and solubility index. The gelatinization temperature presented by the orange, white and purple variety was 71, 5, 80, 8 and 80, 4 respectively. The content of starch and amylose varied in each sample between 25, 12-27, 86 percent and 35, 04-39, 70 percent, respectively. The suspension of purple sweet potato starch has the highest viscosity among the starches analyzed White and purple sweet potato starches may be recommended for high temperature processed foods where the viscosity of the product is desirable. The highest percentage of clarity was presented by yellow sweet potato starch.Item Influencia del pH del agua y tiempo de cocción sobre la textura, gelatinización y retrogradación de la papa (Solanum tuberosum), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) y melloco (Ullucus tuberosus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-05) González Villalva, Ximena Alexandra; Paredes Escobar, Mayra LilianaThe present research work establishes the influence of pH of water and cooking time on the gelatinization, retrogradation and texture calculated by hardness, of different tubers. The statistical analysis showed that the pH of water significantly influences on the hardness in potatoes, mashua, oca and melloco, as well as the cooking time. The tubers studied showed the highest values of hardness at pH 3 and the lowest values at pH 10, these results are independent of the cooking time. The onset, peak, endset temperatures and the enthalpies of gelatinization and retrogradation were determined, in the samples of each raw tuber and after the application of the treatments. The thermal treatments applied produced a complete starch gelatinization. The thermal properties of retrogradation did not show significant difference when the treatments were applied. However, it was observed an increase in the onset, peak and endset temperatures and a decline in the enthalpy as compared with their respective retrograded raw samples. In other words, the energy needed to melt the retrograded starch chains was lower, therefore they had greater stability at pH 3.Item Evaluación de los efectos de la precocción, prefitura y congelación IQF (Individually Quick Frozen) en las características físico-químicas y sensoriales de yuca amarilla (Manihot esculenta Crantz) de la provincia de Pastaza(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Ulloa Paredes, Gabriela Carolina; Ramos Moya, Milton RubénNowadays, there is a necessıty to promote the production, processing and consumption of yucca in Pastaza province. This research aims to develop a technology for production yellow cassava sticks (Manihot esculenta Crantz) precooked, pre-fried and frozen. Cassava of two ages growing period was used (8 and 10 months). Sticks of 7×1×1 cm. dimensions were precooked (2.5 and 5.0 min) to 90 Celsius degrees. After that they were applied a standard 5 min pre-frying time and two freezing times IQF (10 and 15 min at -40 Celsius degrees). Applying an experimental design 2^3 with 8 treatments in total. Physicochemical, sensory and microbiological parameters were analyzed both as the raw material and in the final product. Sensory analysis of treatments, through an experimental design of balanced incomplete block and a taste panel of 28 panelists, determined as the best treatment 10 month growing season, 5 min and 15 min precooking IQF. The characteristics of the pre-fried cassava were: acidity 0.17 percent, pH 6.3, moisture 48.6, aw 0.97, 3.6 percent fat, 3.3 texture such as hardness, color index 2.17, 0.39 percent reducing sugars, soluble solids 6.66 Brix degrees. Minimal microbial load less to 10 UFC.g-1Item Evaluación del contenido de antocianinas y micronutrientes (hierro, calcio y magnesio) en papas nativas (Solanum andigena) enteras y peladas de las variedades Puca Shungo, Yana Shungo y Yema de huevo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Balladares Moyano, Viviana Patricia; Ramos Moya, Milton RubénThe production, commercialization and consumption of native potatoes (Solanum andigena) is low compared with the commercial potatoes (Solanum tuberosum). However, native potatoes have a great nutritional potential. The purpose of this investigation was to evaluate the content of antioxidants (anthocyanin) and micronutrients (iron, magnesium and calcium) in the native, peeled and unpeeled potatoes Puca Shungo, (red heart) Yana Shungo (“black heart”) and Yema de huevo (egg yolk). Physical and chemical analyses were made in order to characterize the varieties of native potatoes. Also, the differential pH method by UV-visible spectroscopy was used to quantify the content of anthocyanin and the official methods of analysis (AOAC) in combination with the flame atomic absorption spectroscopy technique to determinate the content of micronutrients. The highest content of anthocyanin was found in the unpeeled Yana Shungo variety with 252.77 mg per100 g (dryweight). The highest contents of iron and magnesium were found in the unpeeled Yana Shungo variety with 8.38 and 152.64 mg per 100 g (dry weight), respectively. In the other hand, the highest level of calcium was found in the unpeeled Yema de huevo variety with 55.47 mg per 100 g.Item Comparación de las variedades Chola y Capiro (Solanum tuberosum L.) en la textura de una papa pre frita congelada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Jácome Corrales, Sara Elizabeth; German Tomalá, César AugustoThe potato at the national level is a basic product in the diet of the population. In Ecuador its industrialization is insufficient. However, the consumption of processed potato products is on the rise, especially potato chips. This is due to an increase in the urban population and the pace of life that have led to a growth in fast food stores, and whose demand is currently supplied with imported product ready for consumption from Belgium, Holland, USA, and Canada. The general objective of this work was to evaluate a conditioning technology to reduce the activity of Polyphenoloxidase (PPO), improve the color and maintain an acceptable texture of the potato for the preparation of frozen pre-fried potato. For this, the following was applied: the successive washing of the peeled and chopped potato, followed by immersion in a solution of 1.5 percent w by v of Citric Acid and 0.01 percent w by v of Sodium Metabisulfite for 15 minutes and the application of blanching. For the estimation of blanching times and temperatures, preliminary tests adjusted to the conditions of each variety were carried out, trying not to damage the texture of the final product. A Central Compound Design was applied, using two varieties of potatoes: Chola and Capiro, where the first study factor was blanching temperature and the second factor was blanching time. The best treatment was reused with the immersion solution and the same initial procedure will be repeated in order to know how useful the solution is in a second use. The experimental design responses were: texture, absorbance, moisture, mold and yeast, total coliforms -Escherichia coli, Staphylococcus aureus. When applying the conditioning to the potato sticks, it was statistically concluded that the best treatment is T7 of each variety, which in the case of the Capiro potato corresponds to 73.11 degrees Celsius for 4.5 min. and in the Chola potato at 62.07 degrees Celsius for 3.0 min, presenting a higher rate of inactivation of PPO as a function of time and temperature factors. The shelf life of the Chola variety without conditioning was calculated, obtaining 3.42 months. While the potatoes subjected to conditioning obtained a shelf life of 6.21 months. In the case of the Capiro potato, 3.68 months of shelf life without conditioning was recorded and in potatoes with conditioning it is 6.44 months of shelf life. The sensory analysis of the best Capiro potato treatment evaluated: color (4), flavor (3.95), texture (4.15), browning at the edges (4) and acceptability (3.95). In Chola potatoes, they evaluated: color (4.15), flavor (4.1), texture (4), browning at the edges (4.1) and acceptability (4.3). Finally, in the analysis of the finished product, the conditioning process improved the textural properties of the fried sticks, obtaining values of for potato Chola a value of (408.67 g more less 22.68) and for potato Capiro (412.33 g more less 15 , 37).