Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.LECHES FERMENTADAS

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    Efecto prebiótico de bebidas vegetales y su aplicación en la elaboración de un yogur vegano
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Bonilla Sánchez, Andrés Geovanny; Sánchez Garnica, Manoella Alejandra
    Currently, the intake of milk and its derivatives is one of the most frequently addressed problems. Most people have allergies, lactose intolerance or religious beliefs that prevent them from consuming them. For this reason, plant-based beverages are a welcome alternative to milk. In addition, they have been shown to have more benefits, since they do not contain fat, lactose and have a high fiber content. The purpose of this study is to analyze the prebiotic effect of three vegetable drinks: soy, rice and oat. For this purpose, Lactobacillus Salivarius and Eschericha coli were counted at 48 hours in a LB culture medium stirred at 37 degrees Celsius. A yogurt was made with the vegetable drink that presented the greatest prebiotic effect. This yogurt was characterized by sensory, proximal, and microbiological analysis. The beverage with the best prebiotic effect is oatmeal for its high fiber and carbohydrate content with a score of 0.39. Proximal analysis resulted in a moisture percentage of 74.94; carbohydrate 19.56; fiber 2.69; protein 1.32; fat 0.744 and ash 0.738. Sensory analysis showed 73.7 percent acceptance by tasters. Microbiological analysis showed that the product was made under correct hygienic conditions and Good Manufacturing Practices.
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    Efecto del uso de harinas de cultivos andinos achira (canna indica) y oca roja (oxalis tuberosa) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Orellana Albarracin, Amanda Belén; Salazar Garcés, Diego Manolo
    Yogurt is a fermented milk drink consumed for its nutritional and sensory characteristics, however, there are looking for processed foods with better nutritional value than those traditionally consumed. In this sense, products reduced in components such as sugar, salt, fat and enriched in fiber are expected. In this sense, the use of Andean crops represents an opportunity to take advantage of the nutritional components that they possess. In the research work, the effect of achira (Canna indica) and red oca (Oxalis tuberosa) flours on the production of yogurt was evaluated. In yogurts, the proximal composition, physicochemical properties, rheological properties and sensory characteristics were evaluated. The yogurts were evaluated for 21 days to evaluate the stability around the pH, acidity and color of the samples. The results showed that there were differences in the products developed, the yogurt made with achira flour presented the best characteristics. In relation to the physicochemical properties, there is no significant difference in the elaborated samples, in the same way in the rheological properties it was observed that the achira yogurt has a better viscosity and consistency compared to that of red goose and the control, finally the sensory properties showed that the yogurt with achira flour had the highest acceptability in the sensory characteristics analyzed.
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    Efecto del uso de harinas de cultivos andinos de papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Manotoa Bombón, Ana Maribel; Salazar Garcés, Diego Manolo
    The consumption of products reduced in sugar and fat, enriched with fiber and nutritionally improved has gained popularity in recent years, in this sense the use of unconventional raw materials has generated an interest in the population for products that are perceived less artificial and more natural. In this group of interest are Andean crops such as sweet potato, Chinese potato, lupine, and that due to the nutritional composition and properties they present could be a viable alternative. In the present research work, the effect of using Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flour on the production of whole yogurt was evaluated. To evaluate the behavior of the flours and especially the formation of the characteristic gel of the fermented milks, as well as the presence of syneresis and viscosity, the inclusion of different concentrations of flours was qualitatively evaluated. The results showed that the inclusion of flour in a percentage of 0.9 percent is the one that presents the best results. Considering the proximal composition, it was observed that the Chinese potato yogurt showed higher values in terms of ash, fiber and carbohydrate content, while the lupine yogurt presented high values in terms of protein, lipid and caloric content. On the other hand, the coloring of the drinks showed low luminosity values, with a tendency to green and yellow colors. Finally, the yogurt with Chinese potato flour is the one that showed the best acceptability.
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    Efecto del uso de harinas de cultivos andinos achira (Canna indica) y oca roja (Oxalis tuberosa) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Moreno Tubón, Ángela Gabriela; Fuentes Pérez, Esteban Mauricio
    The trend towards consuming healthier products with a lower sugar and fat content enriched in fiber has gained popularity during the last few years. Therefore, new sources of raw materials, such as achira (Canna Indica) and red goose (Oxalis tuberosa), have generated considerable interest. Currently, these crops have gained prominence as ingredients in the production process of new products, mainly as flour. For this reason, the present research's main objective was to evaluate the effect of adding achira and red goose flour in the preparation of skimmed yogurt. In this research, physicochemical parameters (pH, titratable acidity, and color) were analyzed during 21 days of storage; rheological parameters were also determined, and, finally, a sensory analysis was carried out to evaluate the effect caused by the addition of flour in the yogurt. In the initial phase, three percentages of flour were incorporated at 0.3, 0.6, and 0.9 percent, where the product that had the best acceptance was yogurt with 0.9 percent of achira and red goose flour. In the proximal composition, it was observed that the addition of flour increased the amount of protein, fiber, and carbohydrates; in addition, the viscosity of the yogurt increased with the addition of flour. Finally, the sensory evaluation showed that yogurt with red goose flour and the control were the most acceptable to consumers.
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    Efecto del uso de harinas de cultivos andinos papa china (Colocasia esculenta) y chocho (Lupinus mutabilis) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Luisa Jerés, Lisbeth Abigail; Salazar Garcés, Diego Manolo
    The development of low-fat products generates problems in their technological properties, so it is necessary to use stabilizers that improve the texture and sensory properties of the product. Currently, the use of unconventional raw materials such as fruits, vegetables and Andean crops has spread due to the nutritional properties it provides to the products. In the present work, the use of Chinese potato (Colocasia esculenta) and lupine (Lupinus mutabilis) flours was evaluated to prepare yogurts with good gel-forming capacity, with no syneresis and good viscosity. The results showed that the additions of the flours at a concentration of 0.9 percent allow obtaining the best attributes. Its addition favors the production of lactic acid and a drink with a pH of 4.06 and 4.07 was obtained after 21 days of storage. Regarding its close composition, yogurts with adequate values of moisture, protein, fat, frozen, fiber, ash, water activity and calories are observed. The study highlights the ability of Chinese potato flour to increase the viscosity of the yogurt and achieve a thicker consistency, thus improving the texture of the product and helping it to be considered acceptable by the consumer. On the other hand, the addition of lupine flour provides a high protein content to the yogurt, however, the remaining content of alkaloids in the flour makes the yogurt taste slightly bitter and is not widely accepted by consumers.
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    Efecto del uso de harinas de cultivos andinos camote amarillo (Ipomoea batata) y oca amarilla (Oxalis tuberosa) en la producción de yogur desnatado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Hidalgo Castro, Karol Lizeth; Fuentes Pérez, Esteban Mauricio
    This degree research presents a study on the effect of using flours from Andean crops yellow sweet potato (Ipomoea batata) and yellow oca (Oxalis tuberosa) in the production of skimmed yogurt. The objective of the study is to valorize these Andean tubers to obtain food ingredients with beneficial components and to evaluate their viability by analyzing the nutritional, sensory and rheological properties of yogurt. The optimal proportion of Andean crop flours was determined, the physicochemical and rheological properties of the yogurt were analyzed, and its sensory quality was evaluated by means of an acceptance test. It was found that yellow goose and yellow sweet potato flours with an addition of 0.9 percent formed stable gels in the yogurt without viscosity and syneresis problems. In addition, significant differences in proximate composition were observed, with an increase in protein, fat and fiber content in yogurts with yellow goose and yellow sweet potato flours. These analyses were carried out for 20 days at a storage temperature of 4 degrees Celsius. Finally, with the results obtained, it was determined that the optimum flour concentration is 0.9 percent and that this improves the viscosity and gel formation of the yogurt. Yogurt with yellow sweet potato flour was preferred by the panelists in terms of consistency and viscosity; therefore, it can be argued that the addition of the flours is useful to improve the viscosity and gel formation of the yogurt.