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 Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sánchez Ojeda, José Ricardo; Ortiz Escobar, Jacqueline de las MercedesMead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.Item Efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz (Oryza sativa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Yancha Villalba, Eder Gustavo; Delgado Ramos, Andrea VerónicaThe present study aimed to evaluate the effect of two types of yeast on a fermented rice-based beverage to contribute to knowledge about the production, conservation, and improvement of a traditional beverage and to promote its consumption. Four treatments with two replicates each were prepared, adjusted to 10 and 20 degrees Brix for each yeast, and left to ferment for 5 days. During fermentation, pH, acidity, and Brix degrees were evaluated. At the end of fermentation, alcohol content and presence of methanol were evaluated, in addition to a microbiological analysis of molds, yeasts and Salmonella. Finally, a sensory analysis of the final product was performed. When the beverages were evaluated during fermentation, the Brix degrees of all treatments were in a final range of 4 to 6 degrees Brix, the final pH range from 3.87 to 4.08, and the acidity was in a final range of 0.31 to 0.47 percent lactic acid. When evaluating the final product, it was found that treatments A1b0 (20 Brix, S. cerevisiae) and A1b1 (20 Brix, S. bayanus) had higher alcohol content of 9.1 and 9.5 percent, respectively, and the presence of methanol was negative. As for microbiological analysis, all treatments were found to be within the requirements of NTE INEN 2802 (Alcoholic beverages. Requirements), and finally, in the sensory analysis, similar values were recorded for all treatments, indicating that there were no significant differences between samples.Item Evaluación fisicoquímica y cinética de producción de biomasa de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la fermentación alcohólica de una bebida a base de mandarina (Citrus reticulata) y cidra (Sechium edule)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vallejo Orozco, Yadira Alexandra; Garcés Moncayo, María DanielaAlcoholic drinks made from fruit have become popular in recent years. The purpose of this work is to identify the optimal formulation both in alcoholic yield and in biomass production of two types of yeast S. cerevisiae and S. bayanus. 12 treatments were prepared at three concentrations of cidra and tangerine juices (75:25, 50:50, 25:75) for each of the yeasts. During the fermentative stage, the treatments were monitored for pH, acidity, Brix degrees and cells per milliliter. At the end of the fermentation the percentage of ethanol was obtained. The results of the fermentation indicated that the treatments A0B0R2 and A0B0R1 obtained 9 and 10 percent alcoholic strength respectively, in volatile acidity the A2B1R1 treatment was the only one that exceeded the maximum permissible limit according to the INEN 374 standard with a value of 2.52 g. Acetic acid per Liter. The methanol determination showed that the A0B0R1 and A1B0R2 treatments were negative while the A0B0R2 and A1B0R1 samples were positive for methanol. When comparing the biomass kinetics, it was determined that S. bayanus has a higher biomass production, faster cell growth rate and shorter generation time, while S. cerevisiae produced a higher percentage of ethanol in the combination of 75:25 cidra- tangerine. Therefore, in this study it was determined that the best treatment to produce an alcoholic beverage based on citron and tangerine is A0B0R1, as it has a percentage of ethanol of 10 percent.Item Elaboración de una bebida a base de yuca (Manihot esculenta Crantz) con fermentación sólida y sumergida(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Estrada Orozco, Adela Carolina; García Solís, Mario DanielThis research project is developed with the purpose of developing a drink based on cassava (Manihot esculenta Crantz) with solid and submerged fermentation. For the elaboration of the cassava-based drink, solid fermentation tests were carried out with four strains, which are: Barley Koji, Soybean Koji, Red Rice Koji and Light Rice koji, where a better breakdown of starch into reducing sugars was obtained by the Red and Light strains. The solid fermentation was carried out in a period of nine days at 30 degrees Celsius, while the submerged fermentation took place in 15 days at room temperature, resulting in the Red and Light strains being the best treatments, unlike Barley and Soybean. In addition, according to the current Ecuadorian regulations NTE INEN 0973, 1983; NTE INEN 341, 1978; NTE INEN 340, 2016; NTE INEN 2802, 2015; INEN 1529-10, 2013 and NTE INEN-ISO 13301, 2014 established the physicochemical characteristics of the cassava-based drink in which it is determined that the pH, acidity, brix degrees that are values between 8.03 to 9 ,1 and alcoholic degrees in a range of 2.5 to 3.5. The microbiological analysis of the cassava chicha is within the permitted ranges of 10 UFC in one mL, complying with the maximum limit of a microbial count of molds and yeasts. Finally, the sensory evaluation that was carried out on 15 semi-trained tasters shows that in as for the flavor, the best is Red.Item Efecto de la adición de harinas no convencionales para la producción y enriquecimiento de bebidas fermentadas (yogurt)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Rodríguez Sánchez, David Santiago; Salazar Garcés, Diego ManoloYogurt is a product of high consumption worldwide and has a high level of demand in the food industry. Currently it generates a high economic importance due to the positive and nutritional image of this product. In addition, the fortification of foods by means of flours or fruits allows to improve the organoleptic and nutritional capacity. At present there is a high interest in the use of flours in food fortification, yogurt is one of the most popular foods in which the inclusion of this type of matrix could generate both an organoleptic and nutritional technological report. The objective of this research work was to carry out a bibliographic review on the effect of the addition of non-conventional flours as supplementary agents in yogurt. In this way, through scientific evidence, establish the main impacts that are generated when using non-conventional flours in the production of yogurt. Likewise, take into account their physicochemical properties as supplementary agents and analyze the effect of the addition on the properties of yogurt. Flours of different bases were studied, such as: oats, quinoa, chickpea, lupine, cornstarch or corn starch, melloco, apple skin, banana, chia, sorghum and millet. The use of flours is a space to discover especially in the production of yogurt, mainly due to the limited use that has been given to these unconventional sources and that could provide nutrients for the benefit of the health of consumers.Item Elaboración de cerveza en base de harina de residuos agroindustriales de cacao(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-01) Torres Guncay, Franco Michael; Terán Mera, David AndrésIn brewing beer, can be used different raw materials that have carbohydrates in their structure, barley is the main one but flours from other vegetables such as cocoa can also be used, these mixtures allow adding new organoleptic characteristics and reducing the cost of production of the beers. In this work a beer based on barley and cocoa residues flour (1 to 3) was obtained through the protocol for the elaboration of craft beer, in addition, the ability to degrade carbohydrates and obtain fermentable sugars from P. barcinonensis and enzymes, to incorporate it into the process. After obtaining the product, an analysis of pH, density, acidity, alcoholic degree was carried out following the Ecuadorian standards for this type of alcoholic beverage, later a tasting was carried out to determine its characteristics of color, flavor, consistency foam, cocoa aroma, alcohol aroma, turbidity and other parameters and a survey to know the acceptance of the product. Finally, the calculation of the production and sale prices was established, which were established at 1.53 dollars and 2.50 dollars, respectively. The label, the technical sheet, the description, and the composition of the final product were made, which serves as a basis for positioning this product in the market, with this work it was observed that it is feasible to develop a beer with another raw material and obtain a product that complies with the regulations, that is profitable and highly acceptable by consumers.Item Estudio de factibilidad para la implementación de una microcervecería de cerveza artesanal tipo Weiβbier- Paulaner, en el cantón Ambato en la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Navas Martínez, María Georgina; Terán Mera, David AndrésThe objective of this study was to evaluate the feasibility for the implementation of a microbrewery of craft beer, in the Ambato canton of the province of Tungurahua, for which a market, technical, administrative, and economic-financial study was carried out. For the market study, a survey was carried out to determine if the consumer is willing to purchase a cloudy, blonde craft beer with a medium-high degree of alcohol of 8.4 degrees of alcohol to determine the acceptance percentage of the product. Through the technical study, the location, distribution of the plant, production capacity, raw material and equipment for production were determined. With the administrative study, the strategic formulation, organization chart and job description were carried out. The name of the company as a brand is called GUAYTAMBTA, with its slogan the taste of flowers and fruits. And with the economic-financial analysis, a net present value (NPV) of 13,105.00 dollars was obtained, with an internal rate of return (IRR) with a percentage of 49.21, a cost-benefit ratio (B / C) of 1, 17, a Break-even point (PE) corresponds to 53,914.50 dollars and a time of three years and six months for the recovery of the investment that shows the profitability and viability of the project.Item Concentración de cafeína a partir de té negro, hoja de guayusa y café con ganoderma, durante la fermentación del Hongo Kombucha (Medusomyces Gisevi)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Moya Patiño, Eleana Estefanía; Tapia Vasco, Luis JavierThe research work aimed to determine the concentration of caffeine from black tea, guayusa leaf and coffee with ganoderma, during the fermentation of the Kombucha Mushroom (Medusomyces Gisevi), considering the beneficial properties for health by containing antioxidants, flavanols, flavonoids, catechins and polyphenols. Six fermented beverages with the Kombucha mushroom were displayed and displayed, using coffee with ganoderma, guayusa and black tea with two sweeteners (sugar and honey) as raw material. To establish the methodology, an analysis by HPTLC was used, the concentration of physicochemical properties was also evaluated according to the NTE INEN 2395: 2011, an experimental design was used to obtain the relationship of the treatments, a correlation of variables was applied to verify the analysis of the physicochemical properties in the different mixtures and a sensory analysis was carried out with a population of 18 semi-trained tasters from the ninth semester of the Food Science and Engineering degree, using a cupping card where the sensory characteristics of the drink were described, such as: taste, smell, acidity and sweetness. In the results, the shortest fermentation periods are considered to comply with the regulations. The sensory analysis showed that the fermented infusion accepted by the panelists was the mixture of guayusa with sugar; on the other hand, the caffeine concentration values in the guayusa infusion with sugar are 0.172 milligrams per gram compared to the standard value that is 16.64 milligrams per gram, the value presented is much lower.Item Determinación de la calidad maltera aplicada en el grano de cebada Hordeum vulgare variedad Calicuchima y Santa Catalina Línea 003, su análisis de las características fisicoquímicas y organolépticas de cerveza artesanal (Rubia) producida a partir de su procesamiento(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-08) Carrasco Velástegui, Pablo Francisco; Terán Mera, David AndrésBarley has been used for the production of food and beverages since ancient times, and its production of fermentable beverages such as beer and for the production of flour, has caused its production to increase exponentially. To this end, this research was carried out, in order to encourage farmers, craft breweries and industrial breweries to use barley variety Calicuchima and Santa Catalina Line 003 grown in INIAP Santa Catalina Station, to later obtain it in Ecuadorian moors and use it in the elaboration of beer thus avoiding imports with the extra costs that this entails. The analyzes that were developed in the research were mainly physicochemical such as: Grain filling index, Moisture, Thousand Grain Weight, Absorption in water, Conversion of Starch into sugar, Analysis of pH and Brix and Colorimetry. Once these analyzes were completed, it was necessary to brew with the two samples of barley, being the Blonde type brewed beer, this was compared to an industrial craft beer and an industrial beer, obtaining an overall rating of 2.5 out of 4 in the two brewed beers With the varieties of barley studied, a value that allows us to define the main objective of the research, which, together with the results of the physicochemical analyzes, is to determine the malting quality of the two varieties of barley (Calicuchima and Santa Catalina Line 003).