Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.CONSERVAS ALIMENTICIAS

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    Aprovechamiento de la uvilla (Physalis peruviana L.), para la elaboración de jarabe de repostería y su caracterización
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Naula Pérez, Daysi Mishell; Vargas López, José Homero
    The purpose of the present work was to elaborate uvilla syrup (Physalis peruviana L.) sweetened with sucrose and honey, in which physicochemical and microbiological properties were analyzed in such a way that they met the limits established by the syrup standards to be able to use it in confectionery. The results in the physicochemical properties for the sucrose sample were higher in pH (3.74) and soluble solids (63.50), which allowed the syrup to get together with the pectin; for the proximal analyses, the value of moisture (43.91) and ashes (3.14) was higher in the syrup sweetened with honey due to the replacement of the amount of sucrose since not having a contribution of soluble solids contributes to the increase of humidity. In the microbiological results, both syrups presented the absence of mesophilic aerobics, molds/yeasts, and Coliforms, demonstrating that the hygienic conditions and handling of the raw material were controlled, obtaining a quality and innocuous product that is safe for consumption. In the sensory evaluation, the uvilla syrup that presented the greatest acceptance was the one sweetened with sucrose, being superior in appearance, color, and flavor, while the syrup sweetened with honey showed better consistency, the flavor in both formulations were similar and characteristic to that of the fruit. processed. Finally, the uvilla syrup with the highest acceptability was used in a dessert where several consumers rated the degree of satisfaction generated by the product, with 85 percent of the population liking it very much.
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    Aprovechamiento de la fruta de tamarindo (Tamarindus indica L.) para la elaboración de dulce y su caracterización
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Galarza Hidalgo, Elizabeth Adriana; Álvarez Calvache, Fernando Cayetano
    The purpose of this work is to prepare a tamarind candy with sucrose and stevia, in the candy its physicochemical, rheological, texture and microbiological properties were analyzed for six months to determine its shelf life. The sample with sucrose showed high results in terms of physicochemical properties such as pH (2.88), soluble solids (70.1 percent), allowing gelation of the candy with the addition of pectin, for the proximal analysis, the moisture and ash value was higher for stevia candy (28.75 percent and 0.824 respectively); owing to stevia doesn’t contribute with soluble solids. In the assessment of the texture the storage time look out that it is affected by the loss of water, being plainer in the samples made with stevia. Regarding the rheology, the candy was categorized as a viscoelastic fluid since the values obtained from the tangent of the angle ẟ were greater than the unit in both, the sucrose acting as a binding agent showed higher values for the modulus of storage (G ′) and loss module (G ′ ′). Likewise, the sensory analysis allowed us to establish that the sample with the highest acceptance was the one that included sucrose, but in terms of flavor. Finally, the determination of the useful life by means of the microbiological analysis was not affected by the incorporation of sucrose and stevia none of the samples showed microbial growth, nor the presence of pathogenic microorganisms.
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    Desarrollo y caracterización de mermelada producida a partir del fruto de mate (Crescentia cujete L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) García Granda, Mariana Estefany; Álvarez Calvache, Fernando Cayetano
    The research work was performed out with the purpose of providing a satisfactory alternative for the use of the mate fruit that is grown in Tropical America, in Ecuador industrialization alternatives for this type of fruit are unknown. The experimentation allowed to develop and characterize jams using the pulp of mate fruit (Crescentia cujete L). Four types of jams were made containing: mate (pulp or pieces), sugar or sucralose, pectin, citric acid and ascorbic acid. The results obtained allowed us to verify that the type of processing and the fruit-sweetener ratio are involved in the physicochemical, sensory, microbiological, rheological and texture properties of jams. The characterization of the raw material was performed out by physicochemical analysis which showed to be an acidic fruit, with 4.6 pH, 0.22 percent acidity, 6.4 Brix degrees and 82.4 percent humidity. Jams with both sugar and sucralose added, increasing in hardness and decreased in adhesiveness. The sensory evaluation allowed to determine that the formulation made with pulp and with the addition of sucralose obtained greater acceptability by the panelists. Jams were adjusted to the model of the Law of Power, presenting indices of behavior with values smaller than the unit (n less to 1). The nutritional content evaluation was carried out at the optimum product which presented 94.29 percent humidity, 0.53 percent protein, 0.64 percent fat, 3.20 percent fiber, 0.22 percent ash, 1.12 percent carbohydrates and 12.37 kcal. On the other hand, the useful life time was estimated by microbial evaluation, obtaining durability of four months.
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    Efecto de la adición de pulpa de morete (Mauritia flexuosa L.f.) en las propiedades fisicoquímicas y sensoriales del dulce de guayaba (Psidium guajava L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Samaniego Tuza, Kelly Elizabeth; Ramos Moya, Milton Rubén
    The candy industry seeks to combine or add new ingredients that provide greater nutritional or organoleptic quality to its products. Guava candy is a handmade snack and popular consumption nationally and internationally. The objective of this study was to evaluate the effect of the addition of the pulp of morete, rich in fatty acids, in the physicochemical and sensory properties of the guava candy. Physicochemical analyzes of guava and bruise pulps and their corresponding treatments were determined. Guava pulp had a humidity of 83.76 percent, pH 4.28, titratable acidity 0.66 percent and Brix degrees 11.41; while the one with morete showed humidity 56.23 percent, pH 3.53, titratable acidity 0.77 percent and Brix degrees 11.74. The best treatment was T3 (90 percent guava and 10 percent bruise) with humidity 19.40 percent, pH 3.61, titratable acidity 0.75 percent and Brix degrees 72.00, whose values are within the parameters physicochemicals established by Colombian regulations; and with a score of 4.37 of acceptability categorized as "I like it and I like it a lot". The fat content of the best treatment was increased from 0.21% (without substitution) to 1.49 percent (10 percent morete), with the following fatty acid profile: saturated fatty acids 27.49 percent, monounsaturated fatty acids 67 , 33 percent and 5.18 percent polyunsaturated, highlighting oleic acid with 63.27 percent. These results allowed us to conclude that the addition of the pulp of bruise improved the nutritional and sensory quality of the sandwich.
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    Desarrollo de formulación para la elaboración de mermelada de fruto jaca (Artocarpus heterophyllus Lam.) con sustitución parcial de azúcar por edulcorantes
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08) Cisneros Cabrera, Fátima Jeaneth; Álvarez Calvache, Fernando Cayetano
    From a base formulation, a jaca jam was developed, fruit native to India, and which has been cultivated in Ecuador, provides countless benefits for consumer health. For the elaboration of the product, an experimental design AxBxC was used, three factors with two levels: a0: pulped; a1: in pieces; b0: 100 percent sugar; b1: 50 percent sugar, 50 percent stevia; c0: fruit ratio: sweetener (45:55); c1: fruit ratio: sweetener (60:40). The physicochemical properties analyzed were: total soluble solids, pH, acidity and consistency. The best treatment was selected according to the data obtained from the sensory analysis by preference test with a design of incomplete blocks at random. The resulting marmalade with better grades corresponds to pulped presentation jam with a reduction of 50 percent of sugar replaced by Stevia, in relation to fruit sweetener 60:40 and presents an estimated shelf life of six months for its consumption.
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    Obtención y caracterización de una conserva a base de Ciruela del Pacífico (Spondias dulcis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Robles Maroto, Shirley Johanna; Álvarez Calvache, Fernando Cayetano
    In Ecuador, the Pacific plum (Spondias dulcis) is an exotic fruit little known with little information, for that reason it was developed and characterized a preserved with this fruit. An experimental design AxB was used, evaluating the effect of the concentration of sodium chloride in the cover liquid (a0: 7 percent; a1: 10 percent; a2: 15 percent) and the blanching time (b0: 5 min.; b1: 10 min). The physicochemical properties studied were pH and total content of soluble solids (TSS), in which significant differences were found for the two study factors. To choose the best treatment, a sensory analysis was performed by 15 judges displayed in an incomplete block design. According to the analysis carried out, the best preserved treatment was obtained with 7 percent concentration of sodium chloride in the cover liquid, with a blanching time of 10 minutes, a proximal analysis was carried out, in which I presented high values with regarding the value of total dietary fiber (4,55 percent), total carbohydrates (0,989 percent) and moisture content (90,7 percent); In addition, a texture profile analysis was performed on the Brookfield texturometer, in which a hardness of 5,579 N with a standard deviation of more less 1,88 N was obtained. Regarding the characterization of the fruit, it is expected that the information generated in the present study will promote the development of new products to add value to the Pacific plum and, therefore, an increase in the Ecuadorian production.