Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Caracterización de las propiedades fisicoquímicas, nutricionales y tecnológicas de la harina de cidrayota (Sechium edule (Jacq.) Sw.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garzón Tituaña, Evelyn Mishell; Delgado Ramos, Andrea VerónicaEcuador, thanks to its diverse microclimates, is a producer of a wide variety of horticultural products, such as cidrayota. However, the lack of knowledge and information regarding this crop can be a problem in a country that faces food challenges and demands nutritious foods with unconventional raw materials. This study focused on characterizing the physicochemical, nutritional and technological properties of cidrayota (Sechium edule (Jacq.) Sw.) flour, obtained by drying at three different temperatures (40, 50 and 60 degrees Celsius) for 24 hours. Physicochemical properties such as pH, titratable acidity, bulk density, color, and particle size were analyzed, as well as nutritional components such as moisture, fiber, fat, protein, ash, and carbohydrates, and technological values such as water and oil retention capacity, swelling capacity, foaming capacity, and starch and amylose content. The results obtained indicated that cidrayota flours have good protein content (8.18 to 13.60 percent) and fiber (6.75 to 10.05 percent) content and low-fat content (0.48 to 0.62 percent). H2 flour dried at 50 degrees Celsius was identified as the most effective treatment because of its average values in yield and nutritional components, in addition to its grain size, color, moisture, and especially its technological potential. The findings of this study contribute to the knowledge of the properties and potential applications of cidrayota flour in the development of more nutritious and healthy foods.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.Item Diseño del proceso de deshidratación osmótica para cidrayota (Sechiumedule) de la variedad virens levis(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Casillas Paste, Mayra Ximena; Sosa Cárdenas, Julio CésarThe objective of this project was to study the osmotic dehydration process in cidrayota (Sechium edule) as a technological alternative, for which a factorial design A x B x C is analyzed, these variables related to the osmotic solution were: sucrose concentration (35, 45 and 55 Brix degrees), calcium chloride content (5, 10 and 15 percent) and immersion time (4 and 6 hours). The experimental responses obtained during the osmotic dehydration process consisted of determining the weight loss, moisture loss and solids gain, values that allowed establishing the effective diffusivity for water and solids, as well as the mass transfer coefficient for lost water in the development of dehydration. The results achieved and based on the statistical analysis of the experimental responses previously mentioned in cidrayota osmodehydrate, as the best treatment at T14, contained 5 percent CaCl2, 55 percent sucrose dehydrating solution, and 6 hours of immersion time. Once the osmotic dehydration process was finished, drying was applied, and the treatment was improved, where it was performed; proximal and texture analysis, after this a PFD diagram of an industrial level plant with a production of 50 kg per day of dried cidrayota was designed.Item Caracterización morfológica y composición físico-química de la fruta Cidrayota (Sechium edule) de la variedad Virens Levis cultivada en los cantones Piñas (El Oro) y Baños (Tungurahua)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Moreira Añazco, Rúbir Stalin; Ramos Moya, Milton RubénIn Ecuador, christophine is a little known fruit, with little information regarding its morphology and characterization. Therefore, the aim of this research was to characterize morphological, physico-chemical and sensorially the christophine (Sechium edule) variety virens levis cultivated in Piñas (El Oro) and Baños (Tungurahua) cities. An experimental AxB design was used to evaluate the effects of the cultivation zone (a1: Piñas and a2: Baños) and maturity stage (b1: green, b2: pinton and b3: mature). The fruit presented ovoid shape, longitudinal fissures externally and green color, regardless of the cultivation area and maturity stage. On the other hand, the analysis of pulp from Piñas´s christophine showed the following average values: pH 6,41, soluble solids 3,4 Brix degrees and acidity 0,028 (g citric acid per 100 g of sample), and that from Baños: pH 6,25, soluble solids 3,7 Brix degrees and acidity 0,031g citric acid. The water content for the two cities was 92 percent. The pulp from Piñas showed higher content of protein (0,49 percent), fiber (3,13 percent) and carbohydrates (4,21 percent) than that from Baños with protein (0,40 percent), fiber (2,13 percent) and carbohydrates (3,23 percent). It was concluded that the geographical zone and maturity stage significantly affect (α = 0,05) the morphological and physico-chemical properties of the selected samples of christophine. It´s expected that the information generated in this study will promote the development of new products to add value to the fruit.