Ciencia e Ingeniería en Alimentos y Biotecnología

Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412

Browse

Filters

2012 - 201982020 - 202540

Settings

Subject: search.filters.subject.CULTIVOS ANDINOS

Search Results

Now showing 1 - 10 of 48
  • No Thumbnail Available
    Item
    Efecto de la inclusión de harina de papa china (Colocasia Esculenta) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Zapata Toaquiza, Johana Lisbeth; Salazar Garcés, Diego Manolo
    Currently, consumer demand for healthier products drives the food industry to develop foods with reduced fat, salt, and sugar content, as well as high nutritional value, aiming to help prevent chronic diseases. The use of underutilized resources presents an opportunity to improve the nutritional profile of food products. Formulations were developed using Chinese yam flour and non-commercial banana flour at concentrations of 8 percent and 12 percent, along with two controls using wheat flour at the same concentrations. The sausages were evaluated for their proximate composition, physicochemical properties, texture, and sensory quality over 30 days of storage. Based on the results, it was determined that the sausages produced have an interesting nutritional value, with the 12 percent Chinese yam and non-commercial banana flour formulation standing out. The color of all four formulations was affected by the nature of the flours used, particularly in those with higher concentrations of non-conventional flours. Finally, sensory analysis showed acceptability for the 8percent Chinese yam and non-commercial banana flour formulation. Therefore, the results demonstrate that the inclusion of non-conventional flours is a viable alternative to improve the nutritional profile of Frankfurt sausages.
  • No Thumbnail Available
    Item
    Elaboración de snacks horneados a partir de harina de melloco blanco (Ullucus tuberosus Loz) y maíz (Zea mays) precocido, fortificados con cúrcuma (Curuma longa)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Villacis Venegas, Adriana Zulay; Ortiz Escobar, Jacqueline de las Mercedes
    Currently, the trend towards fast food consumption is increasing, which has generated a greater demand for healthy snacks; however, this phenomenon faces a critical challenge; malnutrition, especially invulnerable populations, the problem is aggravated by the high consumption of processed foods that lack nutritional value, with this background, the present work proposes to develop nutritious snacks to offer a healthy alternative and good sensory characteristics. The development process included the creation of three baked snack formulations, which were subjected to sensory analysis to identify the most acceptable; physicochemical and microbiological analyses were carried out to guarantee the quality of the final product, the ingredients were selected and processed under controlled conditions, ensuring a safe and nutritious product, the best formulation has 60 percent of white melloco flour and 40 percent of pre-cooked corn flour, which obtained the best sensory acceptance in terms of taste, texture and colour and a yield of 72. 31 percent, the physicochemical analysis revealed a significant content of protein, fiber, and complies with quality standards. In conclusion, the snack produced is healthy and nutritious for consumption and can bring benefits to the consumer, it also contributes to the state of the art by incorporating local and underutilised ingredients, thus promoting food safety and public health in Ecuador.
  • No Thumbnail Available
    Item
    Efecto de la inclusión de harina de zanahoria blanca (Arracacia xanthorrhiza) y plátano no comercial (Musa balbisiana) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Santana Padilla, Anahí Selena; Salazar Garcés, Diego Manolo
    The growing demand for healthier and more sustainable meat products has driven the search for alternatives to traditional ingredients. This study focuses on evaluating the potential of white carrot flour and non-commercial banana flour as alternative ingredients in the production of Frankfurt sausages. Proximate composition, physicochemical parameters, texture, sensory acceptability, and the stability of pH, acidity, and color were evaluated over a 30-day storage period. Significant differences were observed in the compositional parameters between the formulations developed with white carrot flour, non-commercial banana flour, and controls, in which the fiber parameters and a decrease in fat in the formulations with white carrot flour and non-commercial banana stand out. Regarding physicochemical properties, significant differences at the 0.05 probability level were found between the control groups and formulations with white carrot and banana. The texture showed that sausages with white carrot were harder, and chewiness decreased slightly with increasing flour and fiber content. Sensory analysis showed a clear influence of the composition on the acceptability of the product made with unconventional flours. Storage stability showed that, due to the physicochemical properties evaluated, the sausages have stability for up to 30 days of storage.
  • No Thumbnail Available
    Item
    Efecto de la inclusión de harina de yuca amarilla (Manihot esculenta) y plátano no comercial (Mussa acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Quinzo Parra, Jéssica Marcela; Salazar Garcés, Diego Manolo
    improved nutritional profile, characterized by reduced fat, sugar, and salt content, as well as higher fiber content. In this context, the use of flours derived from Andean crops presents an opportunity to leverage both the technological properties and the nutritional benefits these crops offer in the formulation and development of new food products. Two formulations were developed, incorporating a mixture of yellow cassava flour and green plantain flour at concentrations of 5 and 12 percent, along with two control formulations using wheat flour at the same concentrations. In Frankfurt-type sausages, proximal composition, physicochemical properties, texture parameters, color, and sensory attributes were evaluated. The results showed that, based on the proximal composition, the sample with the highest protein and fiber content was the one with a 12 percent concentration of yellow cassava and green plantain flour. The physicochemical properties demonstrated that the addition of these flours resulted in increased yellowness values in the sausages. Texture analysis revealed that the inclusion of these two types of flours caused changes in chewiness and hardness. Finally, the sensory analysis indicated greater acceptability for the sausages prepared with an 8 percent concentration of yellow cassava and green plantain flour.
  • No Thumbnail Available
    Item
    Efecto de la inclusión de harina de achira (Canna Indica) y plátano no comercial (Mussa Acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Núñez Santamaría, Lizbeth Alexandra; Salazar Garcés, Diego Manolo
    Currently, consumers tend to seek foods with high nutritional and functional value, avoiding components associated with the development of chronic diseases. In this context, the use of unconventional flours represents a strategy to enhance meat products. To this end, two formulations were developed incorporating these flours at concentrations of 8 percent and 12 percent, along with two control formulations using wheat flour at the same concentrations. Frankfurt sausages were evaluated for proximal composition, physicochemical properties, texture, and sensory attributes. Additionally, the stability of pH, acidity, and color was assessed during storage. The results of the proximal composition analysis showed higher percentages of fiber, ash, and carbohydrates compared to the control formulations. Regarding physicochemical properties, the addition of these flours led to a decrease in color parameters, indicating a trend toward darker shades. In the texture analysis, no significant changes were observed except for chewiness. On the other hand, during the 30-day storage period, the stability of physicochemical properties showed progressive changes in the treatments, attributable to natural oxidation processes, ingredient interactions, and structural modifications. Finally, in the sensory analysis, the most acceptable treatment was the 12 percent formulation due to the high concentration of flours. These findings demonstrate the feasibility of incorporating unconventional flours as functional ingredients, contributing to the development of healthier foods.
  • No Thumbnail Available
    Item
    Construcción de las curvas de la cinética de secado y caracterización de harina de los frutos de Margyricarpus pinnatus (Lam.) Kuntze como base para la industria galletera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Guamani Guano, Lisbeth Magali; García Pazmiño, María Eugenia
    Margyricarpus pinnatus (Lam.) Kuntze is a traditional Andean plant used innatural medicine; however, its fruits are a good source of research within the food industry. The objective of this study was to construct drying kinetics curves and characterize the physicochemical, technological, rheological and proximate composition properties of the flour obtained using temperatures of 50, 55 and 60 degrees Celsius by forced convection. The results determined that at 60 degrees Celsius the process was more efficient. On the other hand, the flour complied with the humidity established by INEN 616, low water activity, pH close to 7, protein similar to wheat flour and high oil absorption capacity, which is essential in baked products. The good rheological behavior positions the flour as a viable alternative in the partial substitution of wheat flour for the production of cookies and bread. Statistical tests showed that temperature significantly influenced the following parameters: water activity, pH and titratable acidity, moisture, oil absorption capacity, emulsifying capacity, gelling capacity, protein and fat.
  • No Thumbnail Available
    Item
    Elaboración de una apanadura a base de chocho (Lupinus mutabilis Sweet), maíz blanco (Zea mays L.) y panko para su aplicación en carnes
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Andino Cruz, Allison Lizbeth; Paredes Escobar, Mayra Liliana
    Currently, the food market is dominated by processed products that prioritize ease of preparation over nutritional quality. This reality highlights the need to develop healthier alternatives that incorporate nutritious ingredients in food preparation. Chocho, white corn and panko were the selected raw materials. Three breading treatments were formulated using a 33 factorial design, followed by a sensory analysis evaluated using a completely randomized block design. Proximal composition, techno-functional properties and microbiological quality were also evaluated. The results showed that treatment 2 scored best in texture and flavor. This treatment presented a high protein level of 21.37 percent and a dietary fiber content of 15.6 percent, far exceeding commercial products. In addition, it showed outstanding techno-functional properties, such as high water absorption capacity (1.6 grams of water per gram of sample) and low fat absorption (0.9 grams of oil per gram of sample), which improves its ability to form a crispy layer during frying. Microbiological analysis indicated that the best treatment complied with regulations (INEN 1375; INEN 616), guaranteeing its safety for consumption. This development demonstrates the feasibility of creating a nutritious and functional breading, improving the nutritional quality of the product.
  • No Thumbnail Available
    Item
    Elaboración de una barra energética a base de quinua (Chenopodium quinoa), amaranto (Amaranthus caudatus L), chocho (Lupinus mutabilis sweet) y avena (Avena sativa) endulzado con jarabe de jícama (Smallanthus sonchifolius) para deportistas de alto rendimiento
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Espinoza Vayas, Patricia Pamela; Paredes Escobar, Mayra Liliana
    The health of the Ecuadorian population is compromised by the excessive consumption of fast food and unhealthy snacks, resulting from the adoption of unbalanced diets and poor dietary quality. High-performance athletes, when engaging in these behaviors, do not obtain quality nutrients and good digestibility necessary for their training, therefore, Andean products represent an excellent alternative for the elaboration of energy bars due to their high nutritional value. Chocho, quinoa, amaranth, oats and jicama were the selected raw materials. Three energy bars were formulated by adjusting the macronutrients of each raw material to the requirements of high-performance athletes, by balancing equations using the Gauss-Jordan method. After sensory evaluation, the formulation with the highest acceptability was subjected to texture, proximate composition and amino acid profile analysis. Formulation I, sensory outstanding, showed values of 45.10 newtons for both hardness and fracturability, 5.36 millijoules for elasticity and 0.55 millijoules for adhesiveness indicating good support and structure for the bar. In addition, it met the nutritional requirements for athletes, with percentages of 58.53, 10.18 and 15.89 for carbohydrates, lipids and proteins, respectively. Its caloric content of 389.42 in kilocalories covers approximately 12 percent of the recommended daily calories for athletes. The amino acids identified were 17, with glutamate being the most abundant with 61.42 milligrams of amino acid per gram of protein. Essential amino acids totaled 89.55 grams of amino acid per gram of protein, surpassing other formulations based on andean crops.
  • No Thumbnail Available
    Item
    Desarrollo de una galleta a partir de trigo (Triticun aestivum L.) sustituido parcialmente con una mezcla de harina de chocho tierno (Lupinus mutabilis Sweet) y almidón de achira (Canna edulis Ker Gawl)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Carrera Sánchez, Michael Alexander; Flores Tapia, Nelly Esther
    Currently, the food industry has undergone a remarkable transformation to meet the demand for more nutritious and healthy products. This change has led to the development of cookies that include unconventional ingredients in their composition. The present research proposes an innovative solution by incorporating tender lupin flour (Lupinus mutabilis Sweet) and achira starch (Canna edulis Ker Gawl) to increase the protein and fiber content in the cookies. Initially, tender lupin flour was produced, and its physicochemical, nutritional, and microbiological aspects were analyzed, showing values comparable to those of dry lupin flour, making it suitable to produce nutritious foods. To leverage the nutritional potential of this legume, cookies were formulated by partially substituting wheat flour with tender lupin flour and achira starch in percentages of 10, 20 and 30. The cookies from the best treatment were determined through a sensory analysis, which evaluated bromatological quality, microbiological safety, and texture. This analysis revealed a significant increase in protein and fiber levels, a product free of microorganisms, and a texture with hardness and fracturability values of 4.22 N. Therefore, the incorporation of tender lupin flour and achira starch in the formulation of cookies not only meets rigorous quality standards but also offers outstanding sensory attributes. This advancement significantly contributes to the availability of healthier and more nutritious food options in the current market.
  • No Thumbnail Available
    Item
    Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Velastegui Morales, José Hernán; Garcés Moncayo, María Daniela
    Currently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.