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 Sustitución parcial de harina de trigo (Triticum aestivum L.) por harina de bagazo de caña de azúcar (Saccharum officinarum L.) deslignificado en la elaboración de galletas integrales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Condo Sánchez, María de los Ángeles; Guanoquiza Rivera, Manuel IsraelSugarcane bagasse (Saccharum officinarum L.) is the main by-product of the sugar industry; however, due to inadequate disposal, its use in the food field is little explored. To take advantage of the nutritional potential of this fibrous residue, whole-grain cookies were formulated with partial substitution of wheat flour by delignified sugarcane bagasse flour, in percentages of 0, 10, 20 y 30. An alkaline delignification treatment with NaOH 0.5 N, in a 1:4 solid: liquid ratio, assisted by autoclaving, was applied to improve the digestibility of the bagasse for human consumption. The rheological properties of the flours were studied by Mixolab against an objective profile. The cookies of the best treatment were determined by sensory and instrumental analysis, from which the physicochemical and microbiological quality was analyzed. The alkaline treatment was effective, achieving a lignin removal of 89 percent. In conjunction, the increase in the levels of delignified BCA flour provided greater water absorption capacity, greater kneading stability, less protein weakening, decreased viscosity, greater amylase activity and reduced starch retrogradation. Such effects led to a significant increase in hardness and a reduction in the amount of fractures in the cookies; while, in the color parameters, a decrease in lightness. Therefore, cookies with 10 percent partial substitution had higher sensory acceptability, with better texture and brightness, being considered a food rich in dietaryfiber.Item Evaluación de la actividad antifúngica de un microencapsulado rico en polifenoles del residuo de caña de azúcar (Saccharum officinarum L) frente a Botrytis cinerea(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Abril Díaz, Viviana Gabriela; López Hernández, Orestes DaríoCurrently, biotechnology is looking for alternatives to replace commercial fungicides in the control of pathogens such as Botrytis cinerea, responsible for approximately 10 percent of annual crop losses. Research on the use of plant residues, whose metabolites fulfill this purpose without causing harm to the environment or humans, have emerged as central areas of study. Such is the case of sugarcane bagasse, rich in polyphenols with antifungal activity, being capable of being used in the future within the fields as a pest control agent. To obtain the extract rich in polyphenols, the organic solvent extraction method was used using ethanol at 30, 50 and 70 percent evaluated at 30, 45 and 60 minutes in a 1:20 plant material:solvent ratio. After this, the Folin test was performed to measure the concentration of total polyphenols, the best treatment being 50 percent at 30 minutes for 63 g per GAE. Next, microencapsulation of the concentrate was carried out at a 20:80 ratio using maltodextrin, using the spray drying technique, and its efficiency was evaluated using FTIR. Finally, the in vitro antifungal activity was evaluated at 10, 30 and 50percent microencapsulation as an antibiogram, obtaining a higher percentage of inhibition at 50 percent microencapsulation than the total average of the 8 days of the trial.Item Producción de abono orgánico a partir de residuos de caña de azúcar y azolla con la aplicación de microorganismos eficientes (EM ́s)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Garcés Moncayo, María Fernanda; Pacheco Tigsilema, María TeresaSe estudiaron 12 tratamientos con el fin de determinar la posibilidad de convertir residuos de caña de azúcar, azolla y la aplicación de microorganismos eficientes en abono orgánico de buena calidad. Para la elaboración de los abonos se evaluaron seis combinaciones de bagazo, azolla, suelo y dos tipos diferentes de microorganismos eficientes (b0: Marca Comercial-EM•1; b1: microorganismos atrapados de forma casera). Cada tratamiento fue evaluado en campo utilizando un diseño A*B. Como variables de respuesta se estudió el contenido de materia orgánica, cantidad de carbono, nitrógeno y relación carbono/nitrógeno. El mejor tratamiento fue a2b1 (60% de bagazo, 0% de azolla, 40% de suelo y microorganismos atrapados de forma casera) el cual con un nivel de confianza del 95% superó de forma significativa (P≤0,05) a los testigos a0b0 (0% de bagazo, 0% de azolla, 40% de suelo y microorganismos comerciales EM•1) y a0b1 (0% de bagazo, 0% de azolla, 40% de suelo y microorganismos atrapados de forma casera), pues mostró un pH de 7.23, una humedad de 57.87%, la relación carbono/nitrógeno fue de 18:1 y una cantidad de materia orgánica del 17.6%; siendo su costo de obtención de 0.52 USD/Kg.