Ciencia e Ingeniería en Alimentos y Biotecnología

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    Evaluación de la capacidad antioxidante y estabilidad de un extracto obtenido a partir de residuos de hojas de la cosecha del maíz (Zea mays)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Puruncajas Paucar, Angel Santiago; Fernández Rivero, Danae
    Maize (Zea mays) is a major crop in Ecuador, generating high volumes of underutilized agricultural waste which, if poorly managed, could pollute the environment or have non-economic value. Maize leaves, rich in biomolecules such as chlorophyll and flavonoids, hold potential for industrial applications in food and cosmetics. This research aims to evaluate the antioxidant capacity and stability of maize leaf extracts to promote their utilization. Two extracts were prepared using 96 percent ethanol and an acetone-ethanol mixture in a 3 to 1 ratio, which were analyzed through FTIR spectrophotometry. Their antioxidant capacity was studied using the DPPH assay. The extracts were stored at different temperatures for four weeks, and their FTIR spectra and antioxidant capacity were examined. The FTIR study indicates the presence of hydroxylated compounds in both extracts, acetone extract containing more diverse groups. The antioxidant capacity was 107.15 and 104.39 micromoles of Trolox per gram of maize leaves for ethanol and acetone-ethanol extracts, respectively. The stability study showed changes in the FTIR spectra of both extracts, with an increase in the presence of new functional groups. The acetone-ethanol extract exhibited greater stability in antioxidant capacity, whereas the ethanol extract showed a significant reduction. Refrigeration proved to be the best condition for preserving antioxidant activity in both extracts.
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    Elaboración de platos biodegradables germinables a partir de materiales agroindustriales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Lozada Pérez, Daisy Paola; Moreno Toasa, Gabriel Alejandro
    In this research, germinable biodegradable plates were developed from agro-industrial materials to avoid the consumption of disposable single-use plates, which are thrown into landfills, seas and oceans causing damage to the marine flora and fauna. Undoubtedly, since the plates have a germinative character, they become a unique and innovative proposal for the consumer because after its useful life is over, the plate returns to the earth and has the capacity to complete the biodegradation and germination process. As for the methodology, the physicochemical, mechanical and optical properties of germinable biodegradable plates were identified using an experimental design and the best treatment was determined, resulting in 25 percent corn (Zea Mays); 30 percent second-use Kraft paper (without ink, not bleached). In addition, after the statistical analysis it was determined that the seeds of edible species radish (Raphanus sativus) and lettuce (Lactuca sativa), do not have significant differences that affect the analysis of the properties. Finally, the plates biodegraded in 45 days while, the germination percentage for radish was 85 percent and lettuce 75 percent. It was demonstrated that the natural fibers of the germinable biodegradable dishes were ideal, and the dishes are an ecological alternative to reduce environmental pollution.
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    Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Poveda Concha, Débora Michelle; Paredes Escobar, Mayra Liliana
    included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.
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    Determinación de la calidad del maíz suministrado por los proveedores de avícola Mayorga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Mayorga Mayorga, Angela Lissette; Paredes Escobar, Mayra Liliana
    Corn is a cereal of great relevance worldwide, its use in the food industry increases every year. Avícola Mayorga uses corn as raw material (10,200 tons annually) in the production of feed for laying birds. This grain can be contaminated by pests such as fungi and insects, causing health problems for laying birds and reducing egg production. Therefore, it is important to verify the quality of corn to guarantee food safety. In the present study, the quality of the corn supplied by the largest suppliers of Avícola Mayorga was evaluated, for which the humidity, impurities, hectoliter weight and aflatoxin content will be determined following the methodologies established in the INEN standards. Additionally, the relationship between moisture content and the presence of aflatoxins was evaluated. Finally, post-harvest instructions were developed to ensure the correct handling and storage of the grain to prevent its contamination. The results obtained observed that the analyzed samples do not present aflatoxins, in addition the corn of sample 2 (M2) from the Santa Elena sector is the one that has the best quality with a humidity of 13.93 percent, impurity content of 0.84 percent, a hectoliter weight of 81.23 kg/hL, while samples 1, 3 and 4 (M1, M3 and M4) from the Mocache, Ventanas and San Rafael sectors respectively, presented humidity higher than 14 percent, percentages of impurities higher than the that indicates the national standard and the density levels are appropriate.
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    Desarrollo de un snack de maíz enriquecido con sémola de fréjol negro (Phaseolus vulgaris L.) germinado
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Sandoval Sánchez, Luzmila Salomé; Paredes Escobar, Mayra Liliana
    In today’s world, there is a rising tendency towards the consumption of quick food with a higher demand for snacks, which has led the population to look for healthier options. In parallel, there is an increase in the investigation of the benefits associated with the consumption of germinated food due to its high nutritional value. In this context, the objective of this study was to develop an enriched corn snack with germinated black bean (Phaseolus vulgaris L.) semolina. This process included obtaining germinated black bean semolina, which was incorporated into the corn formulation for extrusion. Once the extruded product was obtained, it underwent texture, expansion, and pasting property analysis to observe the impact of germinated black bean semolina on the final product. In addition, sensory analysis was carried out to determine the optimal formulation. Proximal analysis was performed on the best formulation to determine the nutritional components of the extruded product. The results revealed that the germination process helped to conserve various textural characteristics of the product due to the degradation of proteins and dietary fiber. Although the addition of semolina did not cause significant changes in sensory acceptability, it did influence its nutritional composition, making it a product high in dietary fiber and rich in proteins with acceptable sensorial characteristics.
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    Determinación de escenarios de la producción de alimentos frente al Cambio Climático en la Provincia de Tungurahua tomando como muestra los cultivos de maíz (Zea mays), papa (Solanum tuberosum), mora (Rubus ulmifolius) y tomate de árbol (Solanum betaceum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Villamarín Cueva, Andrea Belén; Franco Crespo, Christian David
    In Ecuador, the study of the climate is a complicated subject because there are few records, especially in remote areas where it is known that there are negative effects of Climate Change, however, they have not been quantified, creating uncertainty by not having information for a analysis of future consequences and makes it difficult to implement actions to combat the effects of the climate. Pests and diseases in crops, the increase in temperature, water scarcity and the variation of rainfall are the impacts that affect agricultural production and the availability of food. To determine the impact of the Climate Change Scenarios in Ecuador on the production of blackberry (Rubus ulmifolius), tree tomato (Solanum betaceum), corn (Zea mays), and potato (Solanum tuberosum) in the province of Tungurahua was used The GAMS software, with the use of linear programming and based on databases, surveys and information collected, provided data on the future consequences of the studied crops as a result. With the analysis of each result on the incidence of water scarcity aggravated by Climate Change, it is established that the only crop that would be able to resist this change by 2050 would be corn, which could generate an increase in prices of The crops forging problems for the Food Security of Ecuador by not having enough resources to maintain production and supply the population.
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    Determinación de escenarios de la producción de alimentos frente al Cambio Climático en la Provincia de Tungurahua tomando como muestra los cultivos de maíz (Zea mays), papa (Solanum tuberosum), mora (Rubus ulmifolius) y tomate de árbol (Solanum betaceum)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Jordán Lescano, Andrés Isaac; Franco Crespo, Christian David
    In Ecuador, the study of the climate is a complicated subject because there are few records, especially in remote areas where it is known that there are negative effects of Climate Change, however, they have not been quantified, creating uncertainty by not having information for a analysis of future consequences and makes it difficult to implement actions to combat the effects of the climate. Pests and diseases in crops, the increase in temperature, water scarcity and the variation of rainfall are the impacts that affect agricultural production and the availability of food. To determine the impact of the Climate Change Scenarios in Ecuador on the production of blackberry (Rubus ulmifolius), tree tomato (Solanum betaceum), corn (Zea mays), and potato (Solanum tuberosum) in the province of Tungurahua was used The GAMS software, with the use of linear programming and based on databases, surveys and information collected, provided data on the future consequences of the studied crops as a result. With the analysis of each result on the incidence of water scarcity aggravated by Climate Change, it is established that the only crop that would be able to resist this change by 2050 would be corn, which could generate an increase in prices of The crops forging problems for the Food Security of Ecuador by not having enough resources to maintain production and supply the population.
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    Evaluación del efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Acurio Acurio, Aida Patricia; Paredes Escobar, Mayra Liliana
    This work evaluated the effect of fermentation on the rheological and bread-making properties of corn starch from the variety INIAP 122. Fermentation corn starch was obtained after an extraction process (ground: liquefied), natural fermentation for 6 days (bioreactor: plastic bag), and dried (50 to 65ºC). The fermentation process was characterized for the decrease of pH levels from 6,1 to 3,13 and in increase of the acidity from 0,19 to 0,72. With the application of a 2nfactorial design with a reliability level of 95%, it was possible to determine that the extraction method, the fermentation method and the drying temperatures, significantly influence the rheological and bread-making properties of fermented corn starch. As a result of the determination of the bread-making properties and the sensory analysis, the best treatments were: ground sample, fermented in a bioreactor and dried at 50ºC (MB50ºC), and the liquefied sample, fermented in a bioreactor and dried at 50ºC (LB50ºC), these fermentation conditions for the starch, helped obtain a high volume product of 61,2 cm3, texture 18,31N and pleasing sensorial attributes.
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    Utilización de enzimas amilasas (Fungamyl) en la fermentación ácido-láctica de una colada de morocho (Zea mays, variedad Morochon) con microorganismos probióticos (Cultivo lácteo SLB 953: Lactobacillus bulgaricus, Streptococcus thermophillus) y (Lactobacillus casei)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Ojeda Sánchez, Darío Israel; Navas Miño, Gladys Cecilia
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    Efecto de la especie y el procesamiento sobre el contenido de compuestos y propiedades antioxidantes del maíz (Zea mays L.) Negro, frejol (Phaseolus vulgaris L.) Negro, sangorache (Amaranthus quitensis L.) y variedades de papas nativas (tuberosum grupo andigenum).
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2013) Tanquina Páramo, Irma Maribel; Ramos Moya, Milton Rubén