Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.OCA AMARILLA

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    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.
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    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.
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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 entero
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Venegas Manotoa, Pamela Elizabeth; Fuentes Pérez, Esteban Mauricio
    In recent years, food consumption has leaned towards products with high nutritional value, with a substantial amount of protein, fiber, and other nutrients; consumers have found that yogurt has a large part of the nutritional requirements that provide health benefits. In this sense, the food industry has focused on the development of foods with unconventional raw materials, such as Andean crops, in order to increase the nutritional content and, in turn, promote the recovery and use of Andean crops that are currently being lost. The objective of this research is to evaluate the effect of using yellow sweet potato (Ipomoea batata) and yellow oca (Oxalis tuberosa) flours on the proximal composition, physicochemical properties, and sensory attributes of yogurt; thus, three formulations with a flour content between 0,3 and 0,9 percent were evaluated to determine the optimal proportion. As a result, it was observed that the optimal concentration of flour for the elaboration of yogurt is 0,9 percent; with this amount, an acceptability index greater than 80 percent and a low syneresis were shown. In the formula mentioned, it was observed that the inclusion of flour increased the protein, fat, fiber, ash, and caloric value content and showed effects on viscosity and consistency. In conclusion, the addition of flour from Andean crops in yogurt produces an increase in nutritional content and an increase in viscosity.
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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.
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    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 Patricia
    The 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.