Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

2019 - 201912020 - 20254

Settings

Subject: search.filters.subject.BEBIDAS LÁCTEAS

Search Results

Now showing 1 - 5 of 5
  • No Thumbnail Available
    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 Alejandra
    The 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.
  • No Thumbnail Available
    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 Gabriela
    Starch 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.
  • No Thumbnail Available
    Item
    Aplicación de un modelo de optimización de uso de suero de leche orientada a la circularidad en PyMEs fabricantes de queso del cantón Píllaro, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Manjarrés López, Lizeth Carolina; Paredes Escobar, Mayra Liliana
    The production of fresh cheese is an important source of income for the small and medium businesses of the Píllaro canton. The objective of this research project was to apply a model for optimizing the use of whey oriented towards circularity in small and medium businesses that manufacture cheese in the Píllaro canton, through the reinsertion of whey in the production of a fermented milk drink. (yogurt with whey) taking advantage of a resource considered waste. The production process of fresh cheese and whey in the La Esencia dairy product factory was characterized with the use of the Value Stream Map diagnostic tool to identify in which part of the process the whey is produced (waste). in addition to providing the necessary data to develop the material balance, as well as the identification of the process that limits production. With the survey applied to the 13 owners of dairy-producing small and medium businesses in the Píllaro sector, the current state of the production of fresh cheese and daily whey in the sector was identified. Finally, the data was reflected in an optimization model that, based on the increase in the product portfolio, maximized the sales of SMEs from 984 dollars for the sale of a single product to 2,400 dollars for the sale of two products. Therefore, the proposed optimization model demonstrates that whey used as raw material generates financial gains for small and medium businesses in Píllaro.
  • No Thumbnail Available
    Item
    Proyecto de factibilidad para la instalación de una microempresa procesadora de bebidas tipo lácteas a partir de choclo en el cantón Baños
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Bajaña Ríos, Ruth Geanella; Ortiz Escobar, Jacqueline de las Mercedes
    The dairy-type drink based on corn is an alternative to drinks made from cow's milk. Being made with corn, a food with a high nutritional value, it can compete with other dairy-type beverages of plant origin on the market. The present investigation evaluated the feasibility for the implementation of a processing microenterprise in Baños, for which feasibility, market, technical, economic studies and an organizational analysis were carried out. The growing consumption of dairy products in the country, as well as the high interest in innovative products and nutritious foods, made it possible to estimate a significant demand for the corn-based drink, whose target group is people between 15 and 64 years of age, as it is a population economically active and with high energy demand. With an approximate daily consumption of 300 one-liter bottles, the monthly production is projected towards 47,748 units. The product will be an accessible alternative, considering the cost of production and the sale price to the consumer. In the medium term, profits will be generated, projecting itself as a feasible and sustainable undertaking, with expansion potential. An effective marketing strategy, product quality and good service, will favor the profitability of the micro-enterprise, as well as the loyalty of staff and customers, minimizing competition. The conditions for the development of enterprises in Ecuador are currently favorable. By establishing the microenterprise, local production will be supported, generating employment for farming families and promoting the economic reactivation of the country.
  • No Thumbnail Available
    Item
    Aplicación de un blend emulsificante en el desarrollo de una bebida láctea por medio del proceso UHT, con sustitución parcial de leche por suero dulce de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Murillo Jiménez, Jhoan Sebastian; Franco Crespo, Christian David
    The present work was carried out with the objective of applying an emulsifying blend in the development of a milk drink by means of the UHT process, with partial substitution of milk by sweet whey, a randomized single-factor experimental design was applied with three replicas of each treatment, where the study variables were at different concentrations of the emulsifying blend (2,45; 1,48 y 1 percent), milk 53,65; 68,96 y 59,4 percent) and whey of milk (43,9; 29,56 y 39,6 percent). Their properties were compared with the requirements of the NTE INEN 2564: 2011 standard for milk drinks, an evaluation was made on sensory attributes and acceptability with 61 untrained tasters where the following attributes were rated: color, smell, taste and acceptability. The results obtained showed that the best treatment was mixture 3 (1.0 percent blend emulsifier + 59.4 percent milk + 39.6 whey of milk), the physical and chemical analysis was carried out: relative density, fat, protein, titratable acidity, pH, total solids and non-fatty solids, after packing the product, these analyzes obtained a pH of 6.76, while the acidity was 13 degrees D, the percentage fat was 3.0 percent and the total protein It was 2.16 percent. The nutritional profile of mixture 3 was defined, which contains 11 percent of total fat, 7 percent of cholesterol, 4 percent of total carbohydrates and 12 percent of proteins. With these results it is demonstrated that the application of the 1 percent emulsifier Blend in mixture 3 is more important in physicochemical tests and it is proven that it improves the characteristics of the milk drink.