Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.CAMOTE MORADO

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    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 Manolo
    Changes 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.
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    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 Manolo
    The 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.
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    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alvarado Salinas, Judith Estefanía; Salazar Garcés, Diego Manolo
    The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.
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    Determinación de componentes fenólicos y antioxidantes en harina de camote morado (Ipomeas batatas) y mashua (Tropaeolum tuberosum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Chamba Maza, Jonnatan Franklin; Pérez Aldas, Lander Vinicio
    The lack of awareness about the consumption of functional and nutritious foods has generated multiple problems in health, being considered a negative factor that has been increasing over the years. For this reason and with the purpose of providing a contribution to society around health and human nutrition, this research project aimed to provide relevant information on the Andean crops of Ecuador, such as sweet potato and mashua, toexpose its composition in terms of its phenolic content and antioxidant capacity. This information can be exploited in a way that supports the development of nutritional foods that allow achieving a better quality of life by reducing nutritional health problems. First, the HPLCUV Visibletechnique was performed on flour samples for the identification of phenolic compounds using gallic acid as standard, determining compounds such as p-coumaric acid, cyanidin, caffeic acid and derivatives, tyrosol glycoside and catechin. The antioxidant capacity was determined by the DPPH technique, obtaining a percentage of 60.976 percent for sweet potato and 69.974 percent for mashua, which are considered significant, finding the mashua flour with a higher antioxidant capacity.
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    Modelado de la cinética de secado convectivo e isotermas de adsorción de agua de camote morado (Ipomoea batatas) y mashua (Tropaeolum tuberosum), provenientes de la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vayas Velastegui, Marcelo Fabian; Acurio Arcos, Liliana Patricia
    The present work correlated data on the drying kinetics of purple sweet potato (Ipomoea batatas (L.) Lam.) and mashua (Tropaeolum tuberosum Ruiz & Pav) with referential mathematical models. Different mathematical models were used to predict the drying kinetics of these tubers. The Page model was the one that best fitted the experimental data of purple sweet potato, with a coefficient of determination of 0.992. While the mashua was adapted to the Thomson model with coefficient of determination of 0.998. On the other hand, adsorption isotherms were built using hygroscopic salts with aw between 0.1178 and 0.8012. The adsorption isotherms were of type II and allowed to predict the w0, optimal humidity at which its stability and conservation would be ensured. The curves were evaluated using the GAB and BET mathematical models. In mashua flour, the BET model was the one that best describes its adsorption isotherm with a coefficient of determination of 0.997. In contrast, purple sweet potato was better adapted to the GAB model with a coefficient of determination of 0.992.
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    Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toapanta Yugsi, Elisa Gardeña; Salazar Garcés, Diego Manolo
    Currently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.
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    Efecto del uso de harina de camote morado (Ipomoea batata) y oca blanca (Oxalis tuberosa) en la producción de yogur descremado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Montachana Lagua, María Elena; Álvarez Calvache, Fernando Cayetano
    The research work was developed to enhance the use of undervalued Andean crops, these crops have favorable characteristics in the nutritional and technological functions of dairy products, in this way they can contribute to a healthy diet. This study evaluated the effect of the addition of purple sweet potato flour (Ipomoea batatas L.) and white goose (Oxalis tuberosa) on the physicochemical properties, proximal composition, sensory attributes, viscosity and consistency of a low-fat yogurt. For the preparation of yogurt, we worked with a fat content in milk of one percent. The results obtained indicate that low-fat yogurt with the addition of purple sweet potato flour and white goose have an average pH ranging from 4.18 plus minus 0.01 and 4.12 plus minus 0.01 at 20 days of storage and a high acidity compared to the control sample. In the sensory analysis, it evaluated parameters of color, smell, taste, viscosity and acceptability, with yogurt fortified with sweet potato flour presenting the greatest acceptability. The proximal composition (moisture, ash, protein, fat, fiber, calories and carbohydrates) showed an increase in yogurts fortified with flours compared to the control sample. The samples of low-fat yogurt presented a non-Newtonian behavior of pseudoplastic type, and the color parameters varied significantly during the storage period. The addition of flours from Andean crops shows positive effects around their nutritional value, increases viscosity, and prevents the effects of synergy.
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    Efecto del uso de harina de camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Minango Morales, Tatiana Belén; Álvarez Calvache, Fernando Cayetano
    The use of Andean crops for the incorporation into the development of fermented, products such as yogurt is a strategy that allows promoting the consumption of products that are disappearing. In this sense, the Andean crops found in this group present a good alternative for the development of products with differentiated nutritional value. In this investigation, purple sweet potato (Ipomea batatas L.) and white oca (Oxalis tuberosa) flours were used to develop the yogurt. The study was designed to evaluate the potential of flours from Andean crops and to know their effect on the nutritional, sensory, and technological properties of yogurt. Physicochemical parameters (pH, titleable acidity and color), proximal composition (moisture, ash, dietary fiber, carbohydrates, calories, and fat), analysis (viscosity) and consistency were analyzed. Likewise, an acceptance test was applied through sensory analysis to acept the effect of adding flour on the structure and texture of the yogurt during cold chain storage. The results were that the flours altered the structure of the yogurt, making it firmer and more cohesive, causing an increase in its viscosity without promoting changes in color parameters. In the case of purple sweet potato flour, the release of whey was significantly reduced during cold storage; therefore, it was shown that the addition of flours has potential as a natural stabilizer and as a source of dietary fiber in yogurts.