Ciencia e Ingeniería en Alimentos y Biotecnología

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

Browse

Filters

2019 - 201912020 - 20245

Settings

Subject: search.filters.subject.MUFFINS

Search Results

Now showing 1 - 6 of 6
  • No Thumbnail Available
    Item
    Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Miguez Baño, Juan Gabriel; Salazar Garcés, Diego Manolo
    In the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.
  • No Thumbnail Available
    Item
    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) López Narváez, Sharon Lorena; Salazar Garcés, Diego Manolo
    Changes in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.
  • No Thumbnail Available
    Item
    Desarrollo de muffin libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Galora Loarte, Marjorie Vanessa; Salazar Garcés, Diego Manolo
    The consumption of foods with better nutritional value has experienced great interest from consumers looking for foods rich in fiber, reduced in sugar, fat and salt. The present research work was developed with the purpose of providing an alternative for the use of Andean crops due to disuse and lack of knowledge, which are close to disappear. In this study, a gluten-free muffin was developed using purple sweet potato (Ipomoea batatas (L.) Lam.) and white carrot (Arracacia xanthorrhiza Bancroft) flour. Three formulations were designed based on purple sweet potato flour, white carrot and wheat (control); the ingredients used were eggs, oil, baking powder, sugar, salt and yogurt. Physicochemical parameters, proximal composition, texture and sensory analysis were analyzed during 21 days of storage. The results allowed establishing the best formulation with 65 percent in the liquid phase and 35 percent of flour from Andean crops. The results of the proximal composition showed that the sample with white carrot flour has more protein and fiber, while the purple sweet potato sample has more fat and total carbohydrates. In the texture analysis, the purple sweetpotato sample showed greater hardness, cohesiveness, elasticity and chewiness, while the white carrot sample showed greater adhesiveness. Finally, the sensory analysis established that the muffin based on purple sweetpotato flour was the most acceptable.
  • No Thumbnail Available
    Item
    Desarrollo de Muffins libres de gluten en base a harina de Oca Amarilla (Oxalis tuberosa Molina) y Zanahoria Blanca (Arracacia xanthorrhiza Bancroft)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Cruz Chimbo, Jessica Johanna; Salazar Garcés, Diego Manolo
    Today, consumers are looking for foods with better nutritional value and reduced fat, sugar, and salt contents. In this sense, the bakery and confectionery industries have focused their efforts on the development of new, healthier food alternatives that can replace traditionally produced products. In this group, Andean crops such as yellow goose (Oxalis tuberosa) and white carrot (Arracacia xanthorrhiza) stand out for their nutritional properties, such as a high content of fiber, vitamins, and minerals, in addition to be a gluten-free source. In this study, muffins were developed from yellow goose and white carrot flour. Two types of muffins were prepared: the first was made with yellow goose flour and the other with white carrot flour together with a wheat flour control; egg, yogurt, oil, sugar, and baking powder were also used as the liquid phase. Physicochemical and nutritional properties, texture, and sensory properties were also evaluated. Proximal analysis showed significant differences between the samples: the muffins were rich in fiber and total carbohydrates, whereas aw, moisture, and ash were high. It should be noted that the protein content of the muffins was low, possibly because of the nature of the crops. The texture of the muffins was evaluated in terms of hardness, cohesiveness, adhesiveness, mastication, and elasticity, presenting variation due to the presence or absence of gluten. Similarly, the size of the cells showed a direct relationship with these parameters. As for sensory analysis, the tasters expressed a high acceptability of the muffins in appearance, color, flavor, and smell.
  • No Thumbnail Available
    Item
    Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y achira (Canna indica L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alvarado Salinas, Judith Estefanía; Salazar Garcés, Diego Manolo
    The consumption of products with better nutritional value, reduced fat and sugars, and are gluten-free or lactose-free has gained popularity among consumers in recent years, the Andean crops has been considered because of their nutritional composition and technological properties. The research work was developed with the aim of providing a viable alternative for the use of currently underutilized crops. As part of the research, muffin-type pastry products were developed using purple sweet potato (Ipomoea Batatas (L.) Lam.), and achira (Canna indica L.) flour. The physicochemical, nutritional, textural, and sensory properties of muffins were evaluated. The results showed that the technological and functional properties of the Andean crop flours favored the production of muffin-type pastry products. The sample containing achira flour had the highest protein content (13 percent). The obtained products could be classified as high in dietary fiber if they had values above 3 per cent. According to texture analysis, the achira and purple sweet potato samples showed the highest values of hardness and chewiness; however, these samples were elastic. Sensory evaluation established that the formulation with purple sweet potato flour was the most acceptable because of its color and taste, which were similar to those of chocolate. However, the achira sample was the least appreciated, mainly because of its odor and texture.
  • No Thumbnail Available
    Item
    Aprovechamiento de cultivos andinos tradicionales infrautilizados para el desarrollo de un producto de pastelería tipo muffin
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Silva Idrovo, Diego Roberto; Salazar Garcés, Diego Manolo
    The research work was developed in order to provide an effective alternative for the use of underutilized Andean crops, the study allowed to develop a muffin pastry product using sweet potato flour (Ipomea Batatas), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), and achira (Canna indica). The total solids of the sweet potato and oca flour measured were 8.7 and 7.8 Brix degrees respectively, values that allowed to standardize the formulations at 30 Brix degrees with the addition of sucrose or sucralose according to the formulation. Four types of mixtures were designed that included: Andean crop flours, yogurt, eggs, sugar or sucralose and vegetable oil; the results allowed to establish that the components of the formulations affected the sensory, nutritional, rheological and muffin useful physicochemical characteristics. The oca flour presented higher moisture values in the raw dough, while also affecting the loss of moisture during baking and loss of moisture during the storage time. Sucralose as a sweetening agent showed an incidence on the protein and fiber content that could be attributed to the ability of the chloro-deoxy derivatives to be coupled with the amino acid residues present in the samples, in addition, a significant effect was observed on the storage and loss of viscosity. The sensory evaluation allowed to establish that the formulation containing oca flour and sucralose was the one that received the highest acceptability from the evaluators.