Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Determinación de componentes fenólicos y antioxidantes en harina de papa china (Colocasia esculenta) y zanahoria blanca (Arracacia xanthorrhiza)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Silva Aldaz, Melanie Carolina; Pérez Aldas, Lander VinicioCurrently, a public health problem is the simultaneous presence of malnutrition and overweight, 11 percent of children under 5 years of age in Latin America and the Caribbean present serious malnutrition problems and 7 percent present overweight problems, in Ecuador it has been evidenced the tendency to suffer from malnutrition and overweight, This is directly related to the current diets, which are rich in fats, sugar and salt, therefore, this work focused on determining and highlighting the phenolic compounds present in Andean crops such as the Chinese Potato and White Carrot and determining their antioxidant capacity. Flour is one of the main products in the food area, therefore, the phenolic compounds present in flour of Chinese Potato and White Carrot were determined by HPLC UV VIS analysis and the antioxidant capacity of these food matrices was determined by DPPH assay, where malonic acid, protocatechuic acid, hexoxide ferulic acid, gallic acid, 3- O-caffeoylquinic acid, rutin, 5-O-caffeoylquinic acid, quinol, quinic acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid, p-coumaric acid and p-coumaric acid were identified, p-coumaric acid, chlorogenic acid and caffeic acid, which are considered nutraceuticals of great importance as they have great health benefits, especially for the prevention of chronic diseases such as diabetes II, heart disease, obesity and metabolic syndrome, thanks to their antioxidant properties, obtaining an inhibition percentage of DPPH radicals of 24.29 percent for the white carrot flour and 18.61 percent for the Chinese potato flour.Item Determinación de componentes fenólicos y antioxidantes en harina de camote morado (Ipomeas batatas) y mashua (Tropaeolum tuberosum)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Chamba Maza, Jonnatan Franklin; Pérez Aldas, Lander VinicioThe lack of awareness about the consumption of functional and nutritious foods has generated multiple problems in health, being considered a negative factor that has been increasing over the years. For this reason and with the purpose of providing a contribution to society around health and human nutrition, this research project aimed to provide relevant information on the Andean crops of Ecuador, such as sweet potato and mashua, toexpose its composition in terms of its phenolic content and antioxidant capacity. This information can be exploited in a way that supports the development of nutritional foods that allow achieving a better quality of life by reducing nutritional health problems. First, the HPLCUV Visibletechnique was performed on flour samples for the identification of phenolic compounds using gallic acid as standard, determining compounds such as p-coumaric acid, cyanidin, caffeic acid and derivatives, tyrosol glycoside and catechin. The antioxidant capacity was determined by the DPPH technique, obtaining a percentage of 60.976 percent for sweet potato and 69.974 percent for mashua, which are considered significant, finding the mashua flour with a higher antioxidant capacity.Item Modelado de la cinética de secado e isotermas de adsorción de agua de oca amarilla (Oxalis tuberosa variedad amarilla) y oca roja (Oxalis tuberosa variedad roja)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Baquerizo Bacilio, Ariel Joseph; Acurio Arcos, Liliana PatriciaThe Yellow Oca and Red Oca are tubers that contain a large amount of water, which makes them perishable food. Drying is a process where the amount of water in the food is reduced through mass and heat exchange between the matrix and hot air. In this study, these tubers were dried at 65 degrees Celsius for 8 hours. The analysis of the drying kinetics allowed it to determine the critical humidity, which yielded values of 0.059 kg water on kg dry solid and 0.086 kg water on kg dry solid for yellow and red Oca, respectively. In addition, seven mathematical models commonly used for analyzing drying kinetics in foods were used (Newton, Page, modified Page, Henderson, and Pabis, Logarithmic, Thomson, and Fick), and it was observed that the model that best fits is Newton's. On the other hand, adsorption isotherms were built using salts found in a water activity range of 0.11 to 0.8. It was determined that the yellow and red Oca meals generate type II isotherms. The data from these isotherms were adjusted to the mathematical models of BET and GAB. It was determined that the model that best fits the data is GAB due to the range in which it works.Item Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Borja Suárez, Daniela Alexandra; Acurio Arcos, Liliana PatriciaThe present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.Item Modelado de la cinética de secado convectivo e isotermas de adsorción de agua de camote morado (Ipomoea batatas) y mashua (Tropaeolum tuberosum), provenientes de la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vayas Velastegui, Marcelo Fabian; Acurio Arcos, Liliana PatriciaThe present work correlated data on the drying kinetics of purple sweet potato (Ipomoea batatas (L.) Lam.) and mashua (Tropaeolum tuberosum Ruiz & Pav) with referential mathematical models. Different mathematical models were used to predict the drying kinetics of these tubers. The Page model was the one that best fitted the experimental data of purple sweet potato, with a coefficient of determination of 0.992. While the mashua was adapted to the Thomson model with coefficient of determination of 0.998. On the other hand, adsorption isotherms were built using hygroscopic salts with aw between 0.1178 and 0.8012. The adsorption isotherms were of type II and allowed to predict the w0, optimal humidity at which its stability and conservation would be ensured. The curves were evaluated using the GAB and BET mathematical models. In mashua flour, the BET model was the one that best describes its adsorption isotherm with a coefficient of determination of 0.997. In contrast, purple sweet potato was better adapted to the GAB model with a coefficient of determination of 0.992.Item Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toapanta Yugsi, Elisa Gardeña; Salazar Garcés, Diego ManoloCurrently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.Item Efecto del uso de harina de zanahoria blanca (Arracacia xanthorrhiza) y mashua (Tropaeolum tuberosum) en la producción de yogur descremado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Tipán Toapanta, Edison Javier; Álvarez Calvache, Fernando CayetanoThis research aimed to evaluate the effect of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flour on the quality properties of skimmed yogurt. Skimmed yogurt was made with a fat content in milk of 1 percent and with the addition of 0.9 grams of white carrot flour and mashua per 100 ml of milk. The proximal analysis was evaluated in accordance with the AOAC guidelines. The physicochemical properties, rheological parameters (viscosity and consistency) and sensory quality were evaluated during 20 days of storage at 4 degrees Celsius. The use of white carrot flour and mashua to enrich the skimmed yogurt improved the acidification process, decreasing the incubation time from 7 to 5 hours. The average pH of the samples decreased from 4.6 to 3.9 after 20 days of storage. There were no significant differences in the color parameters in all the samples, since they remained constant during storage. The viscosity showed a non-Newtonian behavior of the pseudoplastic type described by the power law model. Sensory attributes such as color, smell, taste, viscosity and general acceptability were evaluated, where yogurt with 0.9 percent white carrot flour presented better overall acceptability. Overall, the results suggest that mashua and white carrot flour could be considered as useful ingredients to enrich low-fat yogurt.Item Efecto del uso de harina de camote morado (Ipomoea batata) y oca blanca (Oxalis tuberosa) en la producción de yogur descremado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Montachana Lagua, María Elena; Álvarez Calvache, Fernando CayetanoThe research work was developed to enhance the use of undervalued Andean crops, these crops have favorable characteristics in the nutritional and technological functions of dairy products, in this way they can contribute to a healthy diet. This study evaluated the effect of the addition of purple sweet potato flour (Ipomoea batatas L.) and white goose (Oxalis tuberosa) on the physicochemical properties, proximal composition, sensory attributes, viscosity and consistency of a low-fat yogurt. For the preparation of yogurt, we worked with a fat content in milk of one percent. The results obtained indicate that low-fat yogurt with the addition of purple sweet potato flour and white goose have an average pH ranging from 4.18 plus minus 0.01 and 4.12 plus minus 0.01 at 20 days of storage and a high acidity compared to the control sample. In the sensory analysis, it evaluated parameters of color, smell, taste, viscosity and acceptability, with yogurt fortified with sweet potato flour presenting the greatest acceptability. The proximal composition (moisture, ash, protein, fat, fiber, calories and carbohydrates) showed an increase in yogurts fortified with flours compared to the control sample. The samples of low-fat yogurt presented a non-Newtonian behavior of pseudoplastic type, and the color parameters varied significantly during the storage period. The addition of flours from Andean crops shows positive effects around their nutritional value, increases viscosity, and prevents the effects of synergy.Item Efecto del uso de harina de camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa) en la producción de yogur entero(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Minango Morales, Tatiana Belén; Álvarez Calvache, Fernando CayetanoThe use of Andean crops for the incorporation into the development of fermented, products such as yogurt is a strategy that allows promoting the consumption of products that are disappearing. In this sense, the Andean crops found in this group present a good alternative for the development of products with differentiated nutritional value. In this investigation, purple sweet potato (Ipomea batatas L.) and white oca (Oxalis tuberosa) flours were used to develop the yogurt. The study was designed to evaluate the potential of flours from Andean crops and to know their effect on the nutritional, sensory, and technological properties of yogurt. Physicochemical parameters (pH, titleable acidity and color), proximal composition (moisture, ash, dietary fiber, carbohydrates, calories, and fat), analysis (viscosity) and consistency were analyzed. Likewise, an acceptance test was applied through sensory analysis to acept the effect of adding flour on the structure and texture of the yogurt during cold chain storage. The results were that the flours altered the structure of the yogurt, making it firmer and more cohesive, causing an increase in its viscosity without promoting changes in color parameters. In the case of purple sweet potato flour, the release of whey was significantly reduced during cold storage; therefore, it was shown that the addition of flours has potential as a natural stabilizer and as a source of dietary fiber in yogurts.Item Influencia del uso de cultivos andinos Zanahoria blanca (Arracacia xanthorrhiza) y Mashua (Tropaeolum tuberosum) en el desarrollo de galletas dulces(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Cañar Pujos, Adriana Mercedes; Salazar Garcés, Diego ManoloBiscuits are one of the most popular baked goods consumed in all its forms and have become one of the products focused on meeting the needs of consumers. Currently, various studies have focused on creating products with unconventional ingredients that provide nutritional, economic, and innovative advantages. Based on this, several studies have evaluated the use of compound or enriched flours that act as the main ingredient, among which are cereal flours, legumes, roots, tubers, among other plant products. In the present study, the use of mashua (Tropaeolum tuberosum) and white carrot (Arracacia xanthorrhiza) is proposed as the main ingredient for the preparation of sweet cookies. From these Andean crops, flours were obtained that in an addition percentage of 100 percent formed stable doughs, with no formation of lumps and with good texture, and after the baking process, cookies with good acceptability and colour attributes were obtained. The proximal composition and physicochemical parameters of the cookies allowed us to establish that mashua cookies have 5.10 percent moisture, 12.3 percent fat, 6.10 percent total dietary fibber, 2.51 ash and an acidity of 1 .25 percent; while white carrot cookies stand out for their carbohydrate content and pH. Based on the results obtained, the ability of mashua and white carrot to obtain products with good sensory and nutritional attributes stands out.