Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.CHÍA

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    ¬¬Enriquecimiento de una galleta de trigo mediante la sustitución parcial con chía (Salvia hispanica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Espín Noboa, Alexis Sebastián; Paredes Escobar, Mayra Liliana
    Cookies are among the most popular and consumed products in Ecuador. However, the fast pace of life of consumers creates a need for foods that are easy to access, quick to consume, and benefit their health. Chia (Salvia hispanica L.) is a pseudocereal with diverse functional properties, named as a superfood for its high amount of protein, antioxidants, fiber and fatty acids, beneficial to humans. This study aims to solve this social problem by generating a cookie with a higher amount of protein, fiber, and vitamins. Three formulations were proposed with a partial substitution of 10 percent of wheat flour. The ingredients were mixed to form dough that was laminated and baked. The best formulation was determined through sensory analysis, and proximate and oxidative rancidity analyses were developed. Hardness and fracturability were measured between the treatments. Sensory analysis determined formulation 544 to be the best, highlighting significant differences in color and flavor attributes among the three types of cookies. Proximal analysis showed an increase in protein and fiber contents in the best formulation, indicating nutrient enrichment. Rheological analysis showed an increase in the hardness of treatment 197 compared to the other treatments. Finally, oxidative rancidity analysis determined a shelf life of 304 days in the best formulation with a microbiological analysis that guarantees the safety of the product during storage.
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    Efecto de la adición de microencapsulado de aceite de Sacha Inchi (Plukenetia volubilis) y Chía (Salvia hispánica) en el tiempo de vida útil de un suplemento alimenticio
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Basantez Chimborazo, Arturo Josue; Paredes Escobar, Mayra Liliana
    The addition of fatty acids to food products represents a challenge, due to the low stability and poor acceptability of these components. Microencapsulation is an alternative to take advantage of their benefits. In contrast, in the present study, a mixture of Sacha Inchi and Chia oils (MA) in a 2:1 ratio was microencapsulated by spray drying, using gum arabic and maltodextrin, oil load of 33 percent, inlet temperature of 150 and outlet temperature of 90 degrees Celsius, reaching an efficiency of 68.20 percent. Characterization by electron microscopy showed microcapsules (MC) with continuous, crack-free walls. Agglomerations were observed, the size range found was between 9.02 and 22.99 microns. Infrared spectroscopy analysis was performed, which confirmed the microencapsulation of the AM by decreasing the characteristic bands of the fatty acids. The oxidative stability of the MC supplement, free of preservatives and without packaging, was determined using the Oxitest reactor (Model V02M2U) and the AOCS Cd12c-16 method. Induction times exhibited a decrease in the samples with MC. The shelf life was calculated through a mathematical extrapolation at 15 and 20 degrees Celsius, presenting a reduction from 3.37 to 0.37 months and from 2.06 to 0.25 months, respectively, compared to the blank sample. With the results obtained, it was determined that the inclusion of MC in the supplement has a negative effect on the shelf life, however, the sensory attributes improved.
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    Estudio de factibilidad para la instalación de una microempresa procesadora de suplementos alimenticios a base de granos andinos en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Martínez Masapanta, Erika Jeakeline; Paredes Escobar, Mayra Liliana
    Food supplements are products that complement nutrition through the macro and micronutrients that it possesses. For this reason, this research work studied the feasibility for the creation of a microenterprise in the city of Ambato dedicated to the elaboration of food supplements from of Andean grains such as amaranth, chia, quinoa and sacha Inchi. For this reason, this research work analyzed the administrative part, studies: market, technical and financial. The administrative part established the business philosophy, as well as its organization. The market study identified the environment that the company faces, in addition to segmenting it, evidencing a surplus for the commercialization of food supplements. The technical study established the engineering of the project with the necessary equipment and supplies for the different economic and financial scenarios. A feasibility was determined for the company with a base production and a commercialization greater than 1000 units, analyzing its monthly and annual behavior and a five-year projection. The microenterprise of food supplements presents a good scenario for its constitution in the city of Ambato, the same one that addresses issues of food security and sustainable development objectives (SDG), a competitive advantage is the industrialization of the national raw material and the power of negotiation with suppliers and customers, which allows the microenterprise to compete with the products of foreign companies.
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    Obtención de aislados proteicos de chía (Salvia hispánica L.) y evaluación in vitro de su digestibilidad gastrointestinal, actividad antiinflamatoria y antioxidante.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Cárdenas Hidalgo, Marjorie Karina; Carrillo Terán, Wilman Ismael
    Chia is an annual summer plant which is considered one of the most important crops in pre-Columbian societies, World-wide leading producers of chia are Paraguay, Canada, Bolivia, Ethiopia, Argentina, India, Mexico, China, Peru, Ecuador, Australia and Nicaragua. Currently, consumers interest is high food which can contribute to health benefits. Chia is a food species which can potentially meet these requirements. The aim of this study is to analyze the nutritional and functional properties of this seed. The defatted flour of chia is an important source of carbohydrates (31.46 percent), fibers (27.88 percent) and proteins (19.78 percent). To characterize the proteins present in chia, the isolation process by isoelectric precipitation of the protein isolate was carried out. The greater percentage yield was obtained at pH 3.0 (25.53 percent), and was determined obtaining protein by Biuret method (81.03 percent), BCA (44.92 percent) and Dumas (31.54 percent). Furthermore chia protein was analyzed by electrophoresis SDS-PAGE technique. Polypeptides were observed with a molecular weight between 14 and 66 kDa corresponding to globulins 7S and 11S and albumins. Chia proteins were subject to a process of in vitro gastrointestinal digestion, where it was found that they were completely hydrolyzed, indicating that these proteins cannot be considered allergenic are completely hydrolyzed. With regards to the functional properties of the proteins of chia, it was determined that they have anti-inflammatory activity (335.41 percent) of positive control used was diclofenac and antioxidant activity (95.98 percent) with BHT as positive control, in both cases most percent inhibition was found at pH 6.0 to a concentration of 100 micrograms per ml.
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    Evaluación del efecto de la sustitución de huevos por Mucilago de chía (Salvia hispánica) en la tecnología de pan de camote.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) Robayo Naranjo, Marcelo Damián; German Tomalá, César Augusto
    To establish an adequate treatment of substitution to elaborate sweet potato bread, it was evaluated the influence of the substitution of eggs by mucilage chia seeds in different concentrations (20 and 40 percent mucilage chia each with 0, 20 , 40 and 60 percent eggs ) within 4 percent of the overall formulation of the bread. Viscoelastic tests were realized in the Mixolab to the mixing dough of wheat and sweet potato flours 0, 10, 15, 20, 25 percent of sweet potato and 100, 90, 85, 80, 75 percent of wheat flour respectively, where parameters evaluated were, absorption index, kneading, gluten+, viscosity, amylases and the retrogradation of starch for each, according to these parameters analyzed the substitution of flour to be performed to obtain a bread with the right features is up to 80 % wheat flour and 20 percent of sweet potato flour, if the percentage of substitution is exceeded the content of gluten and the amylase activity would be too low. The parameters evaluated to the final product were: hardness, hardness finished work , recoverable deformation , total work , chewiness , by a Brookfield texture analyzer for 4 days to each treatment and a sensory analysis. Parameters as hardness , toughness and work total work increased every day in each treatment, while recoverable deformation decreases, due to aging suffering bread by water loss. The treatment was 40 percent mucilage chia and 60 percent of eggs, by having more chia mucilage, and this is a hydrocolloid modifies the structure of amylose and amylopectin, retarding the velocity of aging of the bread. And to this treatment by sensory analysis was the most accepted.
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    Evaluación del uso del mucílago de chía y la goma guar en la elaboración de mayonesa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Maldonado Haro, María Luisa; German Tomalá, César Augusto
    This work was based on the sensory evaluation viscosimetric and mayonnaise made with mucilage of chia (Salvia hispanica) and guar gum. Stabilizer concentrations used were 0.0, 0.2; 0.5; 0.7; 1.0 g·kg-1. All samples tested showed non-newtonian behavior, pseudoplastic (n less than 1) with yield stress can be modeled using the Herschel-Bulkley equation. Adding additives progressively increased consistency and statistical analysis of consistency indices (k) for said stabilizers are significantly different. Indexes reflected by adding guar gum are much greater consistency unlike the addition result chia mucilage. The consumer preference decides that a consistency index 18.35 more less 0.95 Pa·sn and with a flow behavior index 0.78 more less 9.86E-03, mayonnaise is acceptable. Therefore, the use of guar gum in a concentration of 0.5 g·kg-1is suggested. Besides the life of mayonnaise considered more acceptable by tasters evaluated, considering the determination of peroxide value, because oil is the main ingredient, such determination is performed for a period of 18 days he was preserved samples mayonnaise cameras 5, 20, 35 Celsius degree. Having thus estimated at 5 Celsius degree a pot life of 15 days at 5 Celsius degree, 8 days at 20 Celsius degree and 5 days at 35 Celsius degree. Also, the sensory analysis showed for the taste parameter, mayonnaise made with 0.5 g·kg-1of guar gum obtained a score of4.8 out of 5, and so be more acceptable than Maggie® trademarks and Alacena®. Finally, the estimated cost of production was made mayonnaise made with 0.5 g·kg-1of guar gum, which turned out to be 0.82 USD for 200 g of mayonnaise
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    Influencia del proceso de microencapsulación en los ácidos grasos del aceite de Salvia hispánica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos, 2015-06) López, Orestes Darío; Vicente, Rosana; Rodríguez, Eduardo Antonio; González, Víctor Luis; Nogueira, Antonio; González, María Lidia
    In recent years, chia (Salvia hispanica L.) has gained great interest due to their high content of alpha-linolenic fatty acid commonly known as omega 3 present in the oil, which has been identified and referenced in various scientific publications. This fatty acid and other unsaturated present in the chia oil, are easily oxidized, that is why it is necessary to provide protection that is possible to achieve with microencapsulation by spray drying. In this paper a study of chia oil microencapsulation was conducted and its fatty acid content was determined before and after the microencapsulation process, showing that the fatty acids were not affected during the process and that effectiveness was achieved in the protection of the oil in the microcapsules obtained.