Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.CONFITES

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    Elaboración de un turrón a base de miel de caña (Saccharum officinarum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-04) Caicedo Salazar, Macarena; Álvarez Calvache, Fernando Cayetano
    The nougat is one of the most consumed candies in Baños de Agua Santa City. It is important to look for alternatives that lower the cost and do not alter the sensory characteristics. The study factors that were evaluated are: % of cane honey (100, 75, 50) and % of sucrose (50, 25, 0). A significant difference was found for all the variables (SST, pH and humidity) because the cooking time, high moisture content and the presence of citric acid in the formulation influence in the final product. In the sensory analysis the a1b0 combination (75% honey-50% sucrose) was selected as the best treatment because this mixture reaches the maximum attributes in color (yellowish white), flavor (sweet), texture (semi-hard) and acceptability (very acceptable). This treatment presents similar characteristics to commercial ones. The useful life that reached the best treatment was 10 months at an average environmental temperature of 25 ± 1 ºC.
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    Elaboración de una barra de chocolate endulzado con componentes de jícama (Smallanthus sonchifolius) para confites El Salinerito
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03) Villegas Allauca, María Cristina; Álvarez Calvache, Fernando Cayetano
    In candies "El Salinerito" a chocolate bar sweetened with jicama components (Smallanthus sonchifolius) was developed as an alternative for people who can not consume chocolate because of its sugar content, since it is detrimental to their health. In the elaboration of the chocolate an AxB design was used, evaluating the temperature at which the jicama was dried (a0: 50 Celsius degrees more less 1 Celsius,degree a1: 60 Celsius degree more less 1 Celsius degree) and the percentage of components of the jícama used in the chocolate formulation (b0: 10percent, b1: 20 percent, b2: 30 percent). The physicochemical properties evaluated were percentage of humidity and percentage of ash, in which there is a significant difference for both study factors. To choose the best treatment, a sensory analysis was carried out for 15 people, the results were evaluated by means of an incomplete block design. Chocolate sweetened with 30 percent jicama components and dried at 60 Celsius degrees was obtained as the best treatment; this chocolate was subjected to a proximal and microbiological analysis, which indicates that it complies with the microbiological parameters in accordance with the INEN Standard 621: 2010 for Chocolates.
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    Efecto de la concentración del cloruro de calcio en las propiedades texturales de un confite a partir de la raíz de Jícama (Smallanthus sonchifolius)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-02) Ortega Beltrán, Andrea Lorena; Álvarez Calvache, Fernando Cayetano
    In the present work a confection was developed from the root of jicama, for which an experimental design AxB was used in which the effect of the concentration of calcium chloride was evaluated (a_0 = 5 percent, a_1 = 10 percent; a_2 = 15 percent) and the concentration of the final immersion syrup (b_0= 60 percent SST, b_1 = 70 percent SST). Of which there was no significant difference for the physicochemical properties evaluated, these are: total soluble solids (TSS) and pH values. A sensory analysis with an incomplete block design was carried out to determine the best treatment (a_0 = 5 percent calcium chloride and b_1 = 70 percent SST (Brix degrees) in the final immersion syrup). The sensory analysis was also performed for the textural properties whose results were compared with the texture profile analysis performed in the Brookfield texturometer, of which the properties of hardness, adhesiveness, firmness and chewability coincide, while the properties of cohesiveness and elasticity were difficult to identify for the tasters, the best treatment resulted to have a shelf life of 4 months under normal storage conditions.