Ciencia e Ingeniería en Alimentos y Biotecnología
Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412
Browse
9 results
Search Results
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 Determinación del contenido nutricional en harinas de firiguero (Vigna unguiculata L.) y una mezcla de siete harinas como fuentes de carbohidratos y minerales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Moreira Campoverde, Erick Paul; Briceño Carrasquel, Jorge AlexanderThe objective of the present research was to determine the content of reducing sugars, total sugars, starch, iron, calcium and magnesium in firiguero flours (Vigna Unguiculata L.) and a mixture of seven flours. The firiguero is a legume rich in proteins, carbohydrates, minerals and vitamins ideal for the diet of the Ecuadorian population, on the other hand, flour mixture are ideal to take advantage of the improvement of new technologies in food industries. Firiguero flours from two providers and a mixture of seven flours (soy, wheat, roasted barley, corn, achira starch, bean and banana) were analyzed from two providers granted by the Universidad Particular of Loja, the minerals were quantified by absorption atomic with flame and carbohydrates by the method of dinitrosalicylic acid 3,5 DNS. With the results obtained from the flours studied, a table of proximal nutrient composition was proposed. The flour with the highest carbohydrate content was the mixture of seven flour provider 2 with 61percent, while for the minerals the firiguero flour provider 1 resulted with a higher magnesium content with 2596 mg per kg of dry flour, the firiguero provider 2 and flour mixture from provider 2 exhibited a higher calcium content of 988 mg per Kg and 981 mg per Kg, respectively, and firiguero flour providers 2 showed higher iron content with 117 mg per Kg of dry flour.Item Determinación del contenido nutricional en harinas de habichuela (Phaseolus lunatus baby lima bean), haba pallar (Phaseolus lunatus L.), maca (Lepidium meyenii)y fréjol (Phaseolus vulgaris) como fuentes de carbohidratos y minerales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Quicaliquín Tacuamán, Diego Fernando; Briceño Carrasquel, Jorge AlexanderThe purpose of this research project was to evaluate the nutritional content of typical Ecuadorian foods: maca, beans, habichuela and haba pallar. Given that, the information of food composition in the country dates back to 1965, analysis of the content of carbohydrates and micronutrients were carried out in order to propose an updated table of these foods. Reliable and highly sensitive methods such us the colorimetric acid 3.5 dinitrosalicyl DNS and the flame atomic absorption spectrophotometry methods were used. The quantified carbohydrates were: reducer sugar, starch and total sugar by acid and enzymatic hydrolysis. On the other hand, the quantified metals were iron, calcium and magnesium. For these analysis, standard methods described in the AOAC were applied. It was found that maca flour had a higher content of carbohydrates and calcium with 56.49 percent and 2010 mg per Kg. On the hand, the highest magnesium content was found in bean flour with 2055 mg per Kg. Finally, the bean flour showed a higher concentration of iron with 92 mg per Kg. Also, it was found that all the studied flours had less fat content than 2 percent.Item Digestibilidad gastrointestinal in vitro de almidón y proteína en harina de cañihua (Chenopodium pallidicaule Aellen) variedad Cupi(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-07) Sumba Coraizaca, Angélica Valeria; Paredes Escobar, Mayra LilianaCañihua is one of the little-known Andean grains, that has been shown to have equal or better nutritional and functional properties than those commonly known as quinoa and amaranth. The nutritional composition of cañihua is: 15.6 more less 0.21 percent of protein, 8,54 more less 0,16 percent of fat, 6,74 more less 0,64 percent of crude fiber and 2,64 more less 0,15 percent of ash. The content of water-soluble sugars was determined with the method of 3.5 dinitrosalicylic acid (DNS) and total starch, resistant starch was measured with the Glucose Determination Kit (GAGO-20). Regarding the kinetics of starch hydrolysis in cañihua seed: the ratio slowly hydrolyzed starch to maltose is higher than of rapidly hydrolyzed to maltose starch. As protein concentrate of cañihua was proven by SDS-PAGE electrophoresis that it is digestible by enzymes such as pepsin and pancreatin, so that cañihua is a good source of digestible protein.Item Caracterización fisicoquímica, nutricional y reológica de cultivos andinos infrautilizados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-07) Ocaña Palacios, Iván Armando; Salazar Garcés, Diego ManoloThe research work was developed in order to take advantage of the nutritional and functional properties of the underused Andean crops, which have had lowest commercial importance and intended only for medicinal purposes. In this sense, in this work were characterized the meal of Oca, Camote, Papa China, Achira, Zanahoria Blanca, Mashua and Chocho based on its proximal composition, functional, thermal, structural, rheological and bioactive properties. The proximal composition showed elevated content of protein and lipids in samples of Chocho (52.82 percent), ash in Achira flour (8.06 percent), carbohydrates in Zanahoria Blanca flour (71.6 percent) and fiber in Papa China flour (14.86 percent). The properties functions such as water retention capacity, swelling factor, solubility and gelatinization temperatures are affected by the presence of fibrillary structures present in the crust. In addition, the Andean crop flours due to their high starch and fiber content show that the elastic properties predominate over the viscous properties, which develops weak gels when it is resting being ideal for products of Pastry. On the other hand, the high content of amylopectin and fiber contributed to the temperature of gelatinization to be carried out at higher temperatures, thus, the Camote Morado was gelatinized at 81.5 Celsius degrees. The sample of Mashua presented high acidity content (1.03 percent tartaric acid) and low pH values (5.88), the latter being similar to what was obtained in Camote Morado flour (5.85). The apparent density results showed that the Oca (0.71 gram per cubic centimeter) and Chocho (0.47 gram per cubic centimeter) were elevated. The fineness module assay classified all Andean crops as Medium flours. The bioactive properties indicated a high phenolic content (60.8 microgram of gallic acid per gram sample) in samples of Mashua, while the fat showed greater antioxidant capacity.Item Determinación del contenido nutricional en harinas de chocho (Lupinus mutabilis), gandul (Cajanus cajan) y zarandaja (Labland purpureus) como fuentes de carbohidratos y minerales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01) Ruiz Aguilar, Nelson Adolfo; Briceño Carrasquel, Jorge AlexanderThe objective of this research was to evaluate the content of carbohydrates and calcium, iron and magnesium mineral elements in lupine (Lupinus mutabilis), gandul (Cajanus cajan) and zarandaja (Lablad purpureus) flours, carbohydrates and minerals analyzes that were used in this research were carried out with high sensitivity methods such as atomic absorption spectrophotometry for minerals and 3,5 dinitrosalicylic acid DNS for carbohydrates. For the quantification of carbohydrates were used enzymatic methods, aqueous extraction and alcohol extraction; and for the quantification of metals were used standard methodologies described in the AOAC. Finally, a table of food composition TCA of the proposed flours was prepared, which has the concentration of reducing sugars, total sugars, starch, iron, calcium and magnesium. The flour that presented the highest concentration of carbohydrates was zarandaja with 45 percent, while the amount of mineral elements were different for each meal; the highest calcium concentration was in green gandul with 6379.2 mg for each kg and for iron and magnesium it was in lupine with 129.1 mg for each kg and 2586.8 mg for each kg respectively.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.Item Estudio del contenido de grasa, alcaloides y polifenoles totales en almendras de cacao nacional fino de aroma en zonas del litoral ecuatoriano para comparar su calidad y facilitar su comercialización(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Camino Castillo, Carlos Eduardo; Carpio, Cecilia MercedesLa finalidad del presente estudio fue evaluar el contenido de los componentes químicos no volátiles (polifenoles, grasa y alcaloides) en almendras de cacao nacional recolectadas en las provincias de Guayas, Manabí y Los Ríos, las mismas que fueron fermentadas por cuatro días y secadas al sol. Las muestras de cacao fueron analizadas utilizando las metodologías vigentes en el Laboratorio de Servicio de Análisis e Investigación en Alimentos LSAIA del INIAP. Los resultados obtenidos mostraron que el contenido de polifenoles totales varió en un rango de 33.55 a 62.89 mg ácido gálico/g cacao desengrasado, los alcaloides presentaron contenidos que varían entre 1.52 a 2.29% para el caso de la teobromina y de 0.20 a 0.40% para la cafeína. El contenido de grasa promedio obtenido en las muestras analizadas fue del 45.2%. La relación teobromina/cafeína (T/C) permitió establecer al cacao nacional de estas provincias dentro de la clasificación de los cacaos Trinitarios con valores que varían entre 5.56 y 7.86; respaldando la calidad del cacao ecuatoriano como fino de aroma y su prestigio en la industria chocolatera. Los resultados de los análisis estadísticos al 95% de confianza demostraron que existe un efecto significativo del ambiente sobre el contenido de grasa y alcaloides, mientras que el contenido de polifenoles no presentó diferencia estadística en función del origen de las muestras de cacao utilizadas en este estudio.Item Elaboración de un jugo de adecuadas características nutricionales y sensoriales a base de: uvilla (physalis peruviana), maracuyá (Passiflora edulis) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Peña Fernández, Jessica Alexandra; Ortiz Escobar, Jacqueline de las MercedesIt was produced a juice with a mixture of gooseberry, passion fruit and carrot, with appropriate nutritional and sensory quality, for this different ratios was assessed, worked with an experimental design of mixtures with three factors and two levels and eight treatments were obtained. For the preparation of juices were used a 1:1 dilution of water-pulp, adjusted to 11 Brix degree, and pasteurized at 60 Celsius degree for 20 minutes. Was made physic-chemical analyzes such as: pH, Brix degree, acidity, concentration of total polyphenol, and total polyphenol index, and analysis of color at 420 nm of the different samples before and after pasteurization. The treatments were evaluated by a panel of 56 tasters semi-trained for determining the influence of the proportions of fruit and vegetables and the interaction with sensory quality of the juice, were evaluated the attributes such us: color, appearance, smell, sweetness, acidity, flavor, overall acceptability. From the statistical analysis was identified that the best treatment containing 50 percent carrot pulp, 30 percent gooseberry pulp and 20 percent passion fruit pulp. Through sensory evaluations were identified three clusters or groups of tasters; each group qualified to treatments differently, was obtained interactions of each parameter of the sensory evaluation and between each group of qualifiers. The best treatment was subjected to storage at temperatures of 20 and 30 Celsius degree, to determine the evolution over time, and was performed physic-chemical analyzes such as: pH, Brix degree, total acidity, total polyphenols, total polyphenol index , color at 420 nm and antioxidant activity. We determined the presence of citric acid in the juice by liquid chromatography HPLC at the Public University of Navarra. It was calculated of twelve months of shelf life of the juice at environment, by microbiological analysis (counting of yeasts and molds). A level of laboratory the approximate cost is 1.50 dollars per a bottle of 250 ml of passion fruit, carrot and gooseberry juice. It is worth mentioning from a sensory point, that this juice contains flavor, color and smells unique, in addition these juices have vitamins and minerals important for health.