Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Obtención de una bebida láctea fermentada a partir de cepas probióticas aisladas de residuos de caña de azúcar (Saccharum officinarum L) y yuca (Manihot esculenta)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Telenchana Jarrin, Jonathan Javier; Sánchez Garnica, Manoella AlejandraThe food industry has used lactic acid bacteria (LAB) for the production of a number of fermented dairy products; however, not all species used are considered probiotics. Therefore, the objective of the study was to demonstrate the viability of 10 probiotic strains obtained from natural residues of sugar cane (Saccharum officinarum L) and cassava (Manihot esculenta) for the production of fermented milk beverages, using physicochemical techniques such as pH and titratable acidity subject to the NTE-INEN 2395 standard, obtaining results ranging from 4.9 to 6.5 for pH and acidity from 0.37 to 0.92, values that were defined according to the behavior and activity of each of the 10 strains treated in the research. Fermentation was monitored for 12 h. In addition, bacterial growth was analyzed by counting the CFU/g in each sample collected during fermentation. The fermented beverages that visually presented the best characteristics were evaluated using sensory analysis. Of the 10 strains, four generated a beverage suitable for human consumption by possessing physicochemical, microbiological, and sensory characteristics similar to those of a commercial product. The use of new probiotic strains capable of generating fermented milk beverages opens up an alternative for probiotic consumption, allowing consumers access to a variety of probiotics with beneficial properties. Thus, the creation and distribution of functional products obtained from probiotic strains derived from natural residues is allowed.Item Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Salazar Yanalá, Carlos Andrés; Fuentes Pérez, Esteban MauricioNowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.Item Uso del hongo comestible Agaricus bisporus var. brunnescens en la elaboración de una alternativa vegana tipo nugget(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Perugachi Cerna, Fátima Germania; Sánchez Garnica, Manoella AlejandraIn recent years, meat production has had a negative impact on the environment, because the slaughter of animals generates greenhouse gas emissions. In addition, the intensive use of land and water in animal husbandry leads to loss of biological diversity. For this reason, the aim of this research was to analyze the use of the edible mushroom Agaricus bisporus var. brunnescens as a substitute for animal meat in nuggets. Three treatments were carried out by, varying the pretreatment of the portobello. In the first treatment, the mushroom was used with a moisture content of 91 percent, in being the hydrated treatment, for treatment 2, a dehydration process was applied until a moisture content of 45 percent, being the semi-dehydration treatment, and for the third treatment, a dehydration process was applied until reaching 15 percent moisture content. The obtained nuggets were analyzed by sensory and proximal analyses, and the thermal properties were estimated using the mathematical model of Choi and Okos. The most acceptable treatment was the one carried out under the semi-dehydration treatment, which had a consistent texture and umami flavour due to the portobello. In the proximal characterization of the nugget, 23.4 percent carbohydrates, 10.4 percent protein and 5.85 percent dietary fiber were obtained. These results allow us to consider mushrooms as alternatives to foods of animal origin without affecting the nutrition of consumers.Item Identificación de proteínas en concentrados de las semillas de sambo (Cucurbita ficifolia B.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Núñez Pérez, Emily Andrea; Vilcacundo Chamorro, Rubén DaríoThe consumption of vegetable protein has gained importance within the food industry, due to the global shortage of animal protein and the growing demand for healthier foods. Also, population growth puts food security at risk, so new alternatives based on vegetable proteins such as sambo seeds (Cucurbita ficifolia B.) are being chosen. This research focused on determining the yield, quantity, and identification of proteins in sambo (Cucurbita ficifolia B.) seed concentrates. The concentrates were obtained by alkaline extraction-isoelectric precipitation at different solubilization pHs with two levels: pH 8.0 and pH 12.0 and precipitation pHs with four levels: 2.0, 3.0, 4.0 and 5.0. Statistical analysis showed that the highest yield was at pH 12.0, solubilization, and precipitation at pH 2.0, with a value of 21.48 percent. Protein quantification was carried out using the Dumas method, obtaining the highest protein concentration at pH 12.0 solubilization and pH 5.0 precipitation with a value of 81.87 percent. For protein analysis, polyacrylamide gel electrophoresis (SDS-PAGE) was used, which revealed the presence of five types of proteins with molecular weights between 4 and 50 kDa.Item Obtención de cepas probióticas a partir de diferentes sustratos de origen orgánico de la provincia de Santo Domingo de los Tsáchilas – Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Cevallos Álvarez, Noemy María; Garcés Moncayo, María DanielaThe study consists of obtaining probiotic strains from three samples of cassava, sugar cane and bovine feces, as an alternative to the use of antibiotics in the livestock sector and to counteract the spread of resistance genes (RAM), since probiotics are live microorganisms that have a positive effect on the health of the host. The 63 strains obtained from the three samples have the phenotypic characteristics of model probiotic microorganisms such as catalase negative, Gram positive, with creamy or white round morphology. Likewise, the probiotic potential of the strains was evaluated by in vitro tests such as cell adhesion, tolerance to gastrointestinal conditions such as low pH and bile salt concentrations. Also, the selection of probiotic strains should satisfy safety criteria, they should not be toxic or pathogenic, susceptible to antibiotics, without hemolytic activity and have antagonistic activity against pathogens. Finally, only two strains from the cassava and sugar cane samples have the best characteristics and best efficiency to be considered probiotic strains, because they did not present hemolytic activity and have cell adhesion, can survive at pH 2 to 3 and bile salts of 0.3 to 0.5 percent, had susceptibility to six antibiotics with the highest range of inhibition compared to other strains, however, no strain presented antagonistic activity against E. coli bacteria.Item Uso de los hongos comestibles Agaricus bisporus var. brunnescens y Pleurotus ostreatus var. florida en la elaboración de alternativas veganas a salchichas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Correa Salazar, Pablo Israel; Sánchez Garnica, Manoella AlejandraConsumption of foods of animal origin plays a fundamental role in human evolution. However, its production has a negative impact on the environment, and the consumption of meat products causes problems for human health, the most striking being colon cancer. Therefore, in recent years, veganism has been embraced by new generations, as this philosophy promotes environmental awareness and rejects any type of animal abuse. Thus, edible mushrooms can be an alternative to meat, as they contain high levels of protein and essential amino acids. The objective of this study was to evaluate the use of edible Portobello mushrooms (Agaricus bisporus var. brunnescens) and white oysters (Pleurotus ostreatus var. florida) in the elaboration of vegan alternatives to sausage. Three treatments were then elaborated, and a texture profile and sensory evaluation were performed to determine the best treatment, which was then subjected to proximate analysis. The use of oyster mushrooms at a higher percentage than portobello mushrooms gave a more pleasant flavor and color to the sausages. However, this product contains 3, 19, and 7 percent fat, protein, and dietary fiber, respectively. Therefore, this food can be considered healthy because it is a source of protein and fiber, together with a low lipid level, compared to sausages of animal origin.Item Efecto prebiótico de bebidas vegetales y su aplicación en la elaboración de un yogur vegano(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Bonilla Sánchez, Andrés Geovanny; Sánchez Garnica, Manoella AlejandraCurrently, the intake of milk and its derivatives is one of the most frequently addressed problems. Most people have allergies, lactose intolerance or religious beliefs that prevent them from consuming them. For this reason, plant-based beverages are a welcome alternative to milk. In addition, they have been shown to have more benefits, since they do not contain fat, lactose and have a high fiber content. The purpose of this study is to analyze the prebiotic effect of three vegetable drinks: soy, rice and oat. For this purpose, Lactobacillus Salivarius and Eschericha coli were counted at 48 hours in a LB culture medium stirred at 37 degrees Celsius. A yogurt was made with the vegetable drink that presented the greatest prebiotic effect. This yogurt was characterized by sensory, proximal, and microbiological analysis. The beverage with the best prebiotic effect is oatmeal for its high fiber and carbohydrate content with a score of 0.39. Proximal analysis resulted in a moisture percentage of 74.94; carbohydrate 19.56; fiber 2.69; protein 1.32; fat 0.744 and ash 0.738. Sensory analysis showed 73.7 percent acceptance by tasters. Microbiological analysis showed that the product was made under correct hygienic conditions and Good Manufacturing Practices.Item Elaboración de galletas a base de harina de higo (Ficus carica) y harina de avena (Avena sativa) utilizando tres tipos de edulcorantes (panela, azúcar blanca y eritritol) para jóvenes adultos de 18-25 años(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Quelal Peralta, Martha Lizeth; Morales Acosta, Dayana CristinaCookies are one of the most desired snacks for both children, youth, and adults. However, a large part of the biscuit industries makes their products from refined wheat flour, butter, highly caloric sweeteners and ingredients whose nutritional contribution is low. In this study, the elaboration of cookies from fig flour (Ficus carica) and oat flour (Avena sativa) using three types of sweeteners (panela, white sugar and erythritol) was proposed for young adults aged 18-25; with the purpose of providing a food with a sensory, physical, and nutritional composition that adapts to the requirements of consumers. For the development of the investigation, different formulations were used in relation to the proportions of fig flour (HH) and oat flour (HA) (30:70, 50:50 and 70:30), in addition to the type of sweetener (panela, sugar and erythritol). To determine the best treatment, sensory parameters (color, odor, taste, texture, and acceptability) were evaluated using an incomplete block design, and textural properties using a Brookfield texturometer. The best formulation obtained was a1b1 (30 percent HH, 70 percent HA and sweeteners). The proximal analysis of the best treatment was obtained: 2.90 percent moisture, 8.23 percent protein, 16.22 percent fiber, 20.77 percent fat, and an energy content of 419 kilocalories per-100 grams of product. The cookie could be an alternative to complement the diet of people between 18 and 25 years of age.Item Estudio bromatológico de Disterigma empetrifolium (Kunth) Drude y su adición en una barra energética(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bombón Amaya, Erika Viviana; Vargas López, José HomeroThe main objective of this research is to study the bromatological characteristics of Disterigma empetrifolium (Kunth) Drude and its addition in an energy bar. The idea was born to use these fruits of native species of Ecuador and to incorporate them in a nutritious diet for people. Disterigma empetrifolium (Kunth) Drude (chirimote) is a species of the Ericaceae family. The fruits were collected in the Teligote hill - Pelileo, province of Tungurahua. It contains high amounts of vitamin C, potassium, iron, total sugars and dietary fiber. The next step was to obtain an energy bar based on D. empetrifolium, for the formulations an AxB factorial design was used, in combination with dehydrated chirimote fruit and panela honey where 6 treatments were obtained. The acceptability of the product was then evaluated and ANOVA and multiple range tests (Tukey) were carried out, where it was observed that there was a significant difference between the treatments, indicating that Treatment 4 was the best (20 percent dehydrated fruit of D. empetrifolium and 15 percent panela honey). Bromatological analyses were carried out, which indicated that per 100g of product in percentage there is 8.25 moisture, 2.10 ash, 7.73 protein, 11.1 fiber, 6.71 fat, 64.11 carbohydrates and 347.75 kcal of caloric energy. On the other hand, evaluating the microbial quality of molds, yeasts, total coliforms and E. coli, indicating that they are within the limits established by INEN 2595.Item Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Molina Cordonez, Bryan Alexander; Morales Acosta, Dayana CristinaThe present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.