Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Desarrollo de un aditivo microencapsulado con base a edulcorantes de stevia (Stevia rebaudiana) para su aplicación en bebidas instantáneas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Aguinsaca Narvaez, Alex Fernando; López Hernández, Orestes DaríoThe extraction of steviol glycosides from Stevia rebaudiana leaves is a relevant process for the creation of food products. The present study demonstrates the optimization of the extraction conditions and the subsequent formulation of a flavor additive with improved properties. The development of the additive consisted of three stages: extraction of the glycosides using water as solvent, microencapsulation of the extract with the flavoring agent by spray drying, and sensory evaluation. The tests were performed by varying three factors: the ratio of plant matter per volume of solvent (1:10; 2:10; 3:10), exposure time (10, 35, 60 minutes) and temperature (40, 70, 95 degrees Celsius). The highest total solids content was achieved with 10 minutes of exposure at a 3:10 ratio and a temperature of 95 degrees Celsius. The extract obtained was microencapsulated using a mixture of polysaccharides. Results obtained by FITS spectroscopy confirmed that both steviol glycosides and flavoring were effectively retained in the core of the microcapsules. A sensory panel evaluated the acceptability of the additive in a reconstituted beverage, obtaining a high satisfaction of the organoleptic characteristics. In conclusion, the developed additive improved the stability and flavor profile of steviol glycosides, offering a viable alternative for the instant beverage industry kept in its core.Item Efecto de la adición de ácido ferúlico microencapsulado en la formación de una bebida instantánea(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Suquilanda Lizano, Mishel Alcivar; López Hernández, Orestes DaríoThe present research focuses on the addition of microencapsulated ferulic acid (FA) in the formulation of an instant powder drink. Ferulic acid is a phenolic compound with antioxidant properties that, when microencapsulated, improves its stability and bioavailability. Microencapsulation protects AF from environmental factors such as light and oxygen, increasing its effectiveness and allowing its application in the food industry. Therefore, the main objective of this research is to characterize the effect of the addition of microencapsulated ferulic acid in the formulation of an instant powder drink. Using a methodology focused on said characterization, the antioxidant capacity of the microencapsulated FA was evaluated using the DPPH method, which was responsible for measuring the free radical capture capacity of the microencapsulated product. In addition, several formulations were designed for the instant powder drink with the addition of microencapsulated AF from an AxB experimental design, obtaining a1b2 as the best treatment (Ratio 1:10/10 mg AF) and the safety of the product was confirmed, showing a high acceptability among consumers It was shown that the addition of microencapsulated FA in the powdered drink improved the stability and antioxidant capacity, without negatively affecting its sensory properties. In conclusion, the addition of microencapsulated ferulic acid in the formulation of instant drinks. powder is a strategy of great industrial interest that serves to improve the antioxidant stability and nutritional quality of a food product, without compromising its flavor and acceptability.Item Desarrollo de una mezcla para bebida instantánea en base a harina pre-cocida de achira (Canna indica) enriquecida con probióticos (Lactobacillus plantarum, Lactobacillus rhamnosus y Lactobacillus casei)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Albán Rodríguez, Juan Gabriel; Flores Huilcapi, Ana GabrielaStarch and flour are obtained from achira tubers, as starch is easily digested, and flour is used in the partial replacement of wheat to make bread and cookies. Probiotics are live microorganisms that are administered to a host in adequate amounts to generate health benefits in relation to the intestinal flora. For this reason, a natural drink based on achira flour enriched with probiotics has been created, which at the same time provides health benefits as it is a functional product. Microorganism count and sensory analysis were performed for the 4 formulations studied, whose final results indicated that the formulation containing 6.49 percent of achira flour, 12 percent of probiotics, 0.01 percent of xanthan gum and 1, 5 percent sugar was the most accepted, with an ash value of 0.218 percent, protein 0.267 percent, moisture 90.8 percent, pH 5.47, acidity 0.066 percent citric acid, viscosity 1419 milliPascals per second, and 5.9 Brix degree. The content of viable microorganisms in the final product was 2 per 10 raised to the colony-forming unit per milliliter, so it can be said that the product can be considered a probiotic food because it meets the parameters established in the OMS regulations, in addition to being a functional product.Item Evaluación del potencial antioxidante del extracto de Margyricarpus pinnatus (Lam.) Kuntze microencapsulado mediante secado por aspersión y su uso en la formulación de una bebida instantánea(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Pacheco Narváez, Leslie Johanna; Vargas López, José HomeroFood is less and less varied and depends mostly on industrialized products displacing wild species, which are only consumed locally and compared to widely cultivated species do not record scientific or technological information. Margyricarpus pinnatus (Lam.) Kuntze (Nigua), a species of the Rosaceae family, has nutritional potential due to its edible fruits, which are not being used and its trade is incipient. The purpose of this research is to evaluate the extract of M. pinnatus microencapsulated by spray drying and its use in the formulation of an instant beverage. The fruits were collected in Quero, Tungurahua, their chemical physical properties were presented, and with 70 percent ethanol, the extraction and microencapsulation of bioactive compounds was carried out after a test with ethanol at different concentrations. Polyphenols were evaluated by Folin-Cioacalteau, and antioxidant activity by in vitro method (DPPH). The extract of M. pinnatus microencapsulated with maltodextrin (20:80), achieved an efficiency of 88.97 percent, obtaining 235.28 mg EAG, and 390.87 micromol Trolox per 100g, this last value corresponds to a 78.11 percent inhibition of the DPPH radical. In the reconstituted powdered instant drink, the IR spectrum shows a characteristic peak of polyphenols. In addition, it meets the physicochemical and microbiological requirements, and its acceptability is 68.33 percent through applied sensory analysis. From this research it is inferred that the fruits of M. pinnatus have potential as an important source of antioxidants, which places it as a new alternative for the food industry.