Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de la estabilidad oxidativa de una mezcla de aceites de sacha inchi (P.volubilis) y chía (S.hispanica) en polvo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Pardo Jara, Gregory André; Paredes Escobar, Mayra LilianaSacha inchi (P.volubilis) and chia (S.hispanica) oil are the natural source with the highest percentage of unsaturated fatty acids known. They are mainly composed of alpha-linolenic acid and linoleic acid and are consumed for their high nutritional value. In contrast, the large amount of unsaturation in their structure makes them susceptible to oxidation. The objective of this research was to increase the oxidative stability of oils in a 50:50 (w-w) ratio. For this purpose, the use of alpha-tocopherol and butylated hydroxytoluene in the microencapsulation process by spray drying (SA), adsorption coating (RV) and spray drying with adsorption coating (SA-RV) was evaluated. An accelerated oxidation test was performed and determined that the RV samples with N-ZORBIT 2144 exhibited longer shelf life compared to SA and SA-RV. The results of the experimental design suggest that the use of adsorption coating gives a higher level of protection than spray drying. Thus, the type of process, antioxidant and their interaction affect the oxidative stability of the oils.Item Determinación del contenido de azúcares reductores, totales, almidón y de los elementos minerales calcio (Ca), hierro(Fe) y magnesio (Mg) en harinas de Amaranto variedad Alegría (Amaranthus caudatus L.), Chía (Salvia Hispanica L.), papa Puca-Shungo (Solanum tuberosum), y zanahoria blanca (Arracacha xanthorrhiza Bancroft)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Alcocer Villacís, Irene Raquel; Carpio, Cecilia MercedesThe objective of this study was to determine the content of reducing sugars, total sugars and starch in flours of Amaranth, Chía, potato Puca shungo and White carrot flours by the method of 3,5 dinitic salicylic acid (DNS). The results showed that carrot flour contains a high percentage of reducing sugars (3.68 percent) and total sugars (20.98 percent); while the potato Puca shungo flour showed that it has a higher percentage of starch (74.42 percent), followed by white carrot flour (69.16 percent). The mineral content was quantified by atomic absorption spectrophotometry. Calcium (Ca), iron (Fe) and magnesium (Mg) were analyzed in the 4 flours; showing chia flour the highest content of the three study minerals with values for Fe of 93.0 micrograms per gram, Ca 4861.2 micrograms per gram, Mg (4194.4 micrograms per gram), results similar to those documented in bibliography.Item 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 LidiaIn 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.