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 Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Miguez Baño, Juan Gabriel; Salazar Garcés, Diego ManoloIn the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.Item Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) López Narváez, Sharon Lorena; Salazar Garcés, Diego ManoloChanges in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.Item Desarrollo de muffin libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Galora Loarte, Marjorie Vanessa; Salazar Garcés, Diego ManoloThe consumption of foods with better nutritional value has experienced great interest from consumers looking for foods rich in fiber, reduced in sugar, fat and salt. The present research work was developed with the purpose of providing an alternative for the use of Andean crops due to disuse and lack of knowledge, which are close to disappear. In this study, a gluten-free muffin was developed using purple sweet potato (Ipomoea batatas (L.) Lam.) and white carrot (Arracacia xanthorrhiza Bancroft) flour. Three formulations were designed based on purple sweet potato flour, white carrot and wheat (control); the ingredients used were eggs, oil, baking powder, sugar, salt and yogurt. Physicochemical parameters, proximal composition, texture and sensory analysis were analyzed during 21 days of storage. The results allowed establishing the best formulation with 65 percent in the liquid phase and 35 percent of flour from Andean crops. The results of the proximal composition showed that the sample with white carrot flour has more protein and fiber, while the purple sweet potato sample has more fat and total carbohydrates. In the texture analysis, the purple sweetpotato sample showed greater hardness, cohesiveness, elasticity and chewiness, while the white carrot sample showed greater adhesiveness. Finally, the sensory analysis established that the muffin based on purple sweetpotato flour was the most acceptable.Item Formulación y caracterización de un pan libre de gluten elaborado a partir de cultivos nativos del Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Manobanda Cunalata, Nancy Abigail; Horvitz Szoiechet, SandraWheat is the most frequently used cereal for bakery products. However, around 1 percent of the world's population is genetically susceptible to celiac disease, due to intolerance or sensitivity to gluten. therefore, rice, potato, chickpea and amaranth flours were used to develop a formulation to replace wheat flour in the bread making process. The selected ingredients present high nutritional value and are naturally gluten-free. A proximal and physicochemical characterization of the raw materials was carried out to identify the appropriate combination of ingredients which allowed the formation of a bread-like dough, withont using wheat flour. The best formulation was selected based on a sensory evaluation together with the texture profile of the dough and the bread. The results indicated that the best formulation was made with rice flour, white lupin, amaranth, corn starch and potato starch in combination with guar gum. The hardness of the dough was 2,99 more less 0,34 N, the bread crust hardness was 4,63 more less 0,28 N and the chewiness 0,09 more less 0,01 J. In addition, the gluten-free bread showed a high nutritional and energetic value with a shelf life of up to 10 days.