Ciencia e Ingeniería en Alimentos y Biotecnología
Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412
Browse
7 results
Search Results
Item Análisis del efecto prebiótico de una compota a base de manzana (Malus domestica) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Guachamin Lasluisa, Karen Evelyn; Sánchez Garnica, Manoella AlejandraCurrently, gastrointestinal problems, mainly in infants, have increased owing to the low consumption of foods rich insoluble fiber. This deficiency can negatively affect the intestinal microbiota and contribute to the development of diseases, such as diarrhea and constipation. To address this problem, three compotes made with apple and carrot in different proportions were developed. The formulations were as follows: A, 50 percent apple and 50 percent carrot; B, 25 percent apple and 75 percent carrot; and C, 75 percent apple and 25 percent carrot. A study was carried out to determine which of these formulations had the greatest prebiotic effect, that is, the greatest capacity to promote the health of the intestinal microbiota. The samples were diluted in M9 mineral medium and Lactobacillus Salivarius was added as a probiotic to evaluate the effectiveness of each compound. In addition, the procedure was repeated using E. coli to determine the composition with the highest prebiotic effect. The results indicated that formulation A, with 50 percent apple and 50 percent carrot, had the greatest prebiotic effect. This combination is rich in soluble fiber, beneficial for digestive health and suitable for human consumption. Formulation A compote also stood out for its pleasant taste, aroma and texture, which makes it attractive to consumers and confirms the benefits expected from its regular consumption.Item Extracción, purificación y evaluación de inulina proveniente de la jícama (Smallanthus sonchifolius) y fruto de tuna (Opuntia ficus) en tres especies de microorganismos Lactobacillus acidophilus, Saccharomyces boulardii, y Bifidobacterium longum(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Velastegui Morales, José Hernán; Garcés Moncayo, María DanielaCurrently, food industrialization is more refined, generating products with low nutritional value. Causing the immune system to weaken and various gastrointestinal pathologies to appear. Therefore, it is recommended to include soluble fibers such as inulin in the diet. Jicama is made up of 14 percent carbohydrates and about 40 to 70 percent FOS. While prickly pear has 10 to 15 percent carbohydrates, among which inulin stands out. This study focused on obtaining inulin from jicama root and prickly pear fruit, in order to find new sources. Two extraction methods were applied, solid-liquid extraction which is based on the crushing of the raw material, followed by the addition of buffer at elevated temperatures of 80 degrees Celsius and ultrasound extraction which consisted of the application of sound waves of high frequency at a temperature of 60 degrees Celsius. The influence of inulin from prickly pear and jicama on the growth rate and generation time of the probiotic microorganisms Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium longum was evaluated. Lactobacillus acidophilus was the one that had a shorter generation time of 6.80 minutes with inulin from jicama with the ultrasound extraction method. It was determined that the best treatment is jicama with the ultrasound extraction method due to its operating factors.Item Elaboración de barras de chocolate utilizando un prebiótico (inulina) y monk fruit como edulcorante natural(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Villacís Noriega, Andrea Lizbeth; Ortiz Escobar, Jacqueline de las MercedesThe development of this technological proposal focused on the production of chocolate bars with a prebiotic (inulin) and monk fruit as a natural sweetener in order to care for the health of the people who consume it. Analyses were carried out on the cocoa paste from which the chocolate was prepared, as well as on the best formulation. The cocoa paste underwent physicochemical analyses, such as moisture, ash, and titratable acidity, as well as nutritional parameters, such as total dietary fiber, fat, and antioxidant capacity. The results obtained allowed us to conclude that the raw material used was of high quality and suitable for the production of chocolate. Four chocolate formulations were elaborated and sensorially analyzed to identify the best treatment. The chocolate bar with the highest preference for tasters was treatment T2, containing 15 percent monk fruit and 1.9 percent inulin, which achieved an acceptability of 83.33 percent. For the best formulation, physicochemical analyses of moisture, ash, and titratable acidity were performed, and the results of the nutritional analyses of total dietary fiber, fat, and antioxidant capacity were 15.1 percent, 51.8%, and 372. 98 (micro moles ET per gram of sample) respectively; as for the microbiological analyses, the following were counted: mesophilic aerobes, total coliforms, moulds, yeasts and Salmonella, the results of these analyses indicate that the product developed has good sanitary quality, making it suitable for consumption by potential customers.Item 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 AlejandraCurrently, 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.Item Microencapsulación de probióticos de yogur en presencia de inulina como prebiótico(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Lozada Solís, María de los Ángeles; López Hernández, Orestes DaríoProbiotics are microorganisms that, when administered in the correct doses, confer health benefits on the host. These microorganisms are present in several fermented dairy products, including yogurt. However, the survival of probiotics through the gastrointestinal tract and to environmental conditions is one of the biggest challenges for the industry. The development of microencapsulated probiotics in the presence of prebiotics makes it possible to offer stable symbiotic products that have a positive impact on human health and complement the daily diet. This study showed that the microencapsulation of yogurt with maltodextrin, gum arabic and inulin in a 30:70 ratio, presented a high percentage of cell viability (60,38 percent) after the process, however, due to storage conditions, after 60 days the number of viable microorganisms decreased considerably. In addition, the products of the spray drying process were characterized by Fourier Transform Infrared Spectroscopy (FTIR-ATR) and Scanning Electron Microscopy (SEM). This work aims to test strategies to improve the stability of probiotics and spray-drying microencapsulation has been proposed as an effective means to protect probiotics from degradation and promote their ability to colonize mucous membranes and surfaces. In addition, the presence of inulin as a prebiotic is able to provide the bacteria with suitable conditions for their growth and subsistence. Furthermore, this work sets a precedent for the development of future functional foods and food supplements.Item Propiedades funcionales de la Inulina y sus derivados como ingredientes en formulaciones de productos alimenticios(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Lagua Caguana, Roger Saúl; Tubón Usca, Irvin RicardoThe objective of this Research Project was the documentary review of the functional properties of inulin and its derivatives as ingredients in food product formulations. A review of the functional and nutritional properties was carried out, the growth and development of foods based on inulin and its production at the local level were determined, in addition to analyzing the benefits and disadvantages, as well as its derivatives as ingredients in food product formulations. After the documentary analysis, it was determined that the functional properties of inulin and its derivatives mainly highlight the stimulation of the growth of bifid bacteria, regulation of intestinal transit, greater absorption of metals such as magnesium and calcium, and regulation of cholesterol and triglycerides. In addition, it is identified that inulin and its derivatives have technological functionalities such as the contribution of body and palatability, substitute for sugars, fats and texture contribution that is why these compounds have begun to be widely used in the development of food formulations, as shown throughout the research presented.Item Efecto de la adición de fibras para la producción y enriquecimiento de yogur(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Romero Fierro, Andrea Valentina; Salazar Garcés, Diego ManoloCurrent consumer trends have focused on the development of new foods, reformulation of existing ones and the development of functional and healthy products that are also easily accessible to the consumer, this has led to food products that are constantly improving and evolving to meet the needs of the population, also one of the objectives that industries raised is the development of products containing bio-functional elements. This study is based on a literature review on the inclusion of fibers for the production and enrichment of one of the most consumed dairy products worldwide, such as yogurt. The research shows the high benefit of the inclusion of fiber in the production of yogurt, the use of materials that have great nutritional qualities and can be used for the production of healthier foods, in this context it can be found that the sources of fiber come from orange bagasse, pineapple peel, passion fruit epicarp and pericarp, olive pomace, prickly pear, among others. The addition of fiber promises to improve the viscosity and texture of the yogurts and increase their nutritional capacity since it is considered as a prebiotic that will provide the adequate means for the favorable intestinal microbiota to grow properly and present benefits for the consumer's health, such as improvement of the immune system, reduction of visceral fat, decrease of LDL cholesterol, decrease of the glycemic index and improvement of intestinal transit, among others.