Ciencia e Ingeniería en Alimentos y Biotecnología

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    Caracterización nanoscópica superficial de películas de almidón extraído de tubérculos andinos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) De La Vega Camalle, Jhomara Mercedes; Casado Rojo, Santiago
    Biopolymers are an alternative to synthetic polymers. In particular, starch-based films have a huge research potentiality: they are non-toxic, easily degradable, use green chemistry, and can be obtained from many different natural sources. In order to use them for practical applications it’s important to understand the ultimate causes of their useful macroscopic properties, and they may be found at the nanoscopic scale. Here we present analysis performed by atomic force microscopy, characterizing the nanoscopic topographic surfaces of samples extracted from the Andean tubers melloco (Ullucus tuberosus), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) and potato (Solanum tuberosum). Measurements revealed significant differences among the films extracted from these tubers. These results were contrasted to macroscopic measurements such as moisture content, total soluble matter, elastic properties, opacity and IR absorption spectra. Phase contrast segregation and topography AFM tapping images permitted the correlation. Hence, we could relate those samples with granular and phase segregations at the nanoscale to the less elastic forces and water affinity.
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    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 Vinicio
    The 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.
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    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 Patricia
    The 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.
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    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 Manolo
    Biscuits 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.
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    Efecto del uso de harina de Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) y Mashua (Tropaeolum tuberosum Ruiz & Pav.) en la producción de salchichas tipo Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Bejarano Miranda, Macarena Estefania; Salazar Garcés, Diego Manolo
    Consumers currently express their preference for less processed products with greater nutritional value and that provide health benefits. The food production industries seek to take advantage of new raw materials and that allow satisfying the needs of consumers, in this sense products such as Andean crops that have been consumed since our ancestors, show a trend in the use, consumption, exploitation and recovery. The present research intends the use of flours of Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) and Mashua (Tropaeolum tuberosum Ruiz & Pav.) for develop Frankfurt sausages. Two formulations were designed, sausages with inclusion of white carrot flour and with Mashua flour, likewise a formulation with wheat flour was developed as a control. Parameters such as protein, fat, dietary fiber, moisture, ash, carbohydrate, and energy content were evaluated. Physicochemical properties such as pH, acidity and water activity, texture parameters, color and sensory characteristics of the products developed. The sample that included mashua flour shown higher protein content (17 percent), fiber (8.40 percent) and low-fat content (6.84 per cent). The textural properties allowed to establish that the addition of flour produced changes in chewiness, hardness, and adhesion. Finally, the sensorial analysis showed better acceptability in the sausages with white carrot flour.
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    Efecto del uso de harina de zanahoria blanca (Arracacia Xanthorrhiza) y mashua (Tropaeolum Tuberosum) en las propiedades fisicoquímicas y sensoriales para la producción de yogur
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Acaro López, Jennifer Brigitte; Salazar Garcés, Diego Manolo
    Yogurt is one of the most consumed foods worldwide for its high nutritional value and its great variety of flavors and texture. Food culture has emphasized the innovation of plant-based products. Consumers are looking for healthy products that contribute to their health; therefore, the food industry has focused on the development of foods with non-conventional raw materials, with high nutritional value. The present research aims to evaluate the effect of the use of white carrot (Arracacia xanthorrhiza) and mashua (Tropaeolum tuberosum) flours on the physicochemical and sensory properties of a yogurt. The yogurt was made with raw milk with 3.19 percent fat, three formulations were made with different percentages of flour 0.3 percent; 0.6 percent, and 0.9 percent. The proximate composition, physicochemical and rheological properties and sensory analysis of each sample were determined in the product; these analyses were measured during the course of 20 days of storage at 4 degrees Celsius. The results obtained revealed that yogurt presented better characteristics in all analyses with 0.9 percent flour. A comparison with the control yogurt showed that the addition of flour helped to preserve the physicochemical and organoleptic characteristics of whole yogurt, and also improved its nutritional value, proving that mashua flour and white carrot flour are a favorable raw material for the production of whole yogurt.
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    Uso de la metabolómica para verificar autenticidad, origen y aporte nutracéutico entre cultivares de Tropaeolum tuberosum
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Hernández Salazar, María José; Lalaleo Córdova, Liliana Paulina
    The present study consisted of the processing and analysis of data from a metabolomics study using the nuclear magnetic resonance technique of six different cultivars of Tropaeolum tuberosum (mashua), whose results are published by Valle-Parra et al 2020: From morphological traits to the food fingerprint of Tropaeolum tuberosum through metabolomics by NMR. Data includes: cultivar ID (A-F); sample collection area (I, II and III); information on the content of 34 metabolites (in mM); and integration values of each resonance spectrum at an interval of 0.4 ppm (234 values per spectrum). These data were subjected to multivariable analysis by PCA revealing a grouping between cultivars A-B, C-D-E and F. These three subgroups coincided with the grouping of the analysis of the collection area. Subsequently, the performance of the machine learning classification models was evaluated: LDA, SVM and RF. The former had the lowest performance with a percentage accuracy range between 83.2 and 87.6, the second between 86.5 and 96.4, and RF had the best performance between 96.4 and 100. Finally, the nutraceutical contribution of the cultivars was evaluated, and they were ranked according to their content of amino acids, carbohydrates, organic acids, among other nutrients. In global and amino acid terms, cultivar F stood out for its superior contribution to the other cultivars; cultivar A has the highest content of organic acids, while cultivars B and D of carbohydrates.
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    Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (tropaeolum tuberosum) y camote (Ipomea batatas)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Rodríguez Maroto, Verónica Anabell; Acurio Arcos, Liliana Patricia
    The knowledge of the food thermal properties is very useful, because they are essential dates for the planning of various thermal treatments, which are involved in the creation of industrial processes, equipment designs, process time estimation and production of food suitable for consumption and with a long commercial life. Therefore, the objective of this study was to determine the effect of temperature and heating power on the food thermal properties (specific heat, thermal diffusivity and thermal conductivity) of four types of Andean tubers (sweet potato, jicama, mashua and oca), whole and in extract. The effect of temperature was determined at 8 and 16 Celsius degrees for specific heat by the method of mixtures and for thermal diffusivity at 35 and 60 Celsius degrees by the cylinder method; while thermal conductivity the effect of the heating power at 7.5 and 9 volts was evaluated by the probe method. The thermal properties of the four tubers studied were affected in all cases by the chemical composition, the structural changes of the food, as well as the temperature and the heating power. Jicama presented the highest value of specific heat and thermal conductivity, due to the high-water content. While total solids have an inversely proportional relationship with thermal diffusivity, due to the internal resistance they exert to heat transfer. On the other hand, the three thermal properties studied have higher values when working with extracts, because heat transfer in liquids is predominantly carried out by convection.
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    Evaluación del contenido de Isotiocianatos de los extractos vegetales de mashua (Tropaeolum tuberosum), mostaza (Raphanus raphanistrum L.) y mastuerzo (Tropaeolum majus) y su actividad nematicida in vitro para el control de Meloidogyne
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2019-12) Lara Moya, Luis Marcelo; Pomboza Tamaquiza, Pedro Pablo
    The amount of isothiocyanates present in alcoholic and aqueous plant extracts of Mashua (Tropaeolum tuberosum), Mustard (Raphanus raphanistrum L.) and Mastuerzo (Tropaeolum majus) was quantified. The solvents used for extraction were 96 percent ethanol and distilled water. The statistical analysis used was an AXB factorial design. The hydroalcoholic extract of Raphanus raphanistrum L. obtained the highest concentration of isothiocyanate (535,410 ug for ml) and percentage yield (30.67 percent). Same as its in vitro nematicide capacity was assessed against nematodes of the genus Meloidogyne at stage J2 at different concentrations (100, 50, 75, 50, 25, 15, 10, and 5 percent v / v), an absolute control (water distilled) and a chemical control (Metam sodium 1µl for 1L of distilled water) for 48 hours. The concentration with the greatest effect and the shortest time was 100 percent, which reduced the population by 93.33 more less 2.89 percent in the first two hours of exposure and 100 percent mortality at four hours. The assessment of the damage caused to the nematodes was carried out by optical microscopy, observing the internal damages (black-colored bulges) and external damages (detachment of its epidermis). The results obtained in the experimentation were satisfactory, demonstrating that there are new alternatives for the creation of nematicides of organic origin that do not cause damage to the environment and have the same effect as a nematicide of synthetic origin.
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    Determinación de propiedades térmicas de oca (Oxalis tuberosa), jícama (Smallanthus sonchifolius), mashua (Tropaeolum tuberosum) y camote (Ipomoea batatas)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11) Conrado Mora, Kathia Mishel; Acurio Arcos, Liliana Patricia
    Thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Ecuadorian tubers (oca, jicama, mashua and sweet potato) were determined, in whole tuber and extract. For each thermal property methodologies tested by different authors were used, and in the case of specific heat the results were corroborated by Differential Scanning Calorimetry. Higher values were obtained in jicama and lower in sweet potato in all the thermal properties studied. A direct relation of the properties with the composition was observed and higher values were obtained working with the tuber extract because the liquid state has better heat transfer. Finally, there is a directly proportional relationship between specific heat and the thermal diffusivity with the temperature.