Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana PatriciaThe present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.Item Elaboración y evaluación de un snack nutritivo a partir de lenteja roja (Lens culinaris subsp. culinaris) y harina de avena (Avena sativa L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Freire Alvarez, Sandy Dennise; Ortiz Escobar, Jacqueline de las MercedesToday's society, fast-paced lifestyles, stress and unhealthy eating habits affect human well-being, prompting the food industry to develop new products based on legumes and cereals that, despite their high nutritional value, are not used in food development. Snacks are widely appreciated and consumed between main meals, representing one third of the daily energy intake. However, many of these products are high in calories and low in nutrients, which contributes negatively to health, increasing the risk of diseases such as cardiovascular disease, hypertension, obesity and diabetes, among others.In the present work, a "nutritious snack" was prepared and evaluated with a mixture of red lentil (Lens culinaris subsp. Culinaris) and oat flour (Avena sativa L.), using appropriate technology, a yield of 74.89 percent was obtained. Four formulations were proposed and by means of a sensory analysis, the best treatment was determined, containing 65 percent red lentil and 35 percent oat flour. The snack complies with current regulations for this type of product and has attractive sensory characteristics and stands out for its high protein, fiber and low-fat content, which contributes to a healthier lipid profile. In conclusion, its consumption can bring more benefits than commercial products on the market.Item 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 LilianaIn 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.Item Desarrollo tecnológico para la elaboración de snacks de maíz (Zea mays), quinua (Chenopodium quinoa) y haba (Vicia faba) nixtamalizados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Olalla Chicaiza, William Andrés; Carpio, Cecilia MercedesThe present study was oriented to develop a snack product using traditional Ecuadorian foods: Corn (Zea mays), Quinoa (Chenopodium quinoa) and Field Bean (Vicia faba), which were nixtamalized with optimal parameters cited in previous research; where in the last stage of production they were baked and fried. The treatment obtained by baking and with a relationship between ingredients 50:30:20 (corn: bean: quinoa) was the best evaluated in appearance, flavor, texture and acceptability. This formulation was characterized by proximal analysis, having 406 mg of Ca2+ per 100 g of product; carbohydrates (69.62 percent), resistant starch (2.25 percent), low in lipids (3.29 percent) and with a high percentage of protein (10.91 percent) compared to other products on the market; making it a healthy and nutritious food, suitable for celiac people because corn, beans and quinoa are gluten-free foods. The product did not present microbiological contamination of total coliforms, molds and yeasts. The shelf life was determined according to the deterioration kinetics of the product quality, where the measurable attribute was humidity (percentage H) in snacks stored at three different temperatures (25, 30 and 35 Celsius degrees), obtaining a deterioration kinetics of zero order (n = 0). For this reason, the shelf life is reduced from 10.6 months at 25 Celsius degrees to 5.6 months at 35 Celsius degrees, showing that high storage temperatures cause a greater deterioration of snack quality.Item Efecto de la sustitución parcial de azúcar por un edulcorante no calórico, tiempo de concentración osmótica y temperatura de secado para mejorar las propiedades sensoriales de la uvilla (Physalis peruviana l.) deshidratada osmóticamente como alternativa para la Asociación Artesanal “Tierra Productiva”, del cantón Quero de la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Veloso Luje, Mayra Alexandra; Garcés Espinoza, Lenin A.The investigation focused on determining the best treatment for gooseberrydehydrated (Physalis peruviana l) using no-calorie sweetener. The gooseberry dehydrated organoleptic characteristics were analyzed by semi-trained panel, which are: color, odor, characteristic flavor, hard texture; no significant difference was observed between the flavor of the dried samples with different solutions of caloric sweeteners and not caloric at different temperatures. The estimated cost and drying kinetics noted as the best treatment A2B1C1(510g. sucrose more 1,98 g sucralose per 1000 ml of water). With osmotic and dried 4h at 60 Celsius degree concentration, having a higher (23,43 percent) yield for other treatments. The characteristics of the product with the best treatment were: 15,6 percent moisture, pH 4.17, 33 Brix degree and 0,29 percent of acidity. It’s proximate composition: 6,85 percent protein; 0 percent fat; 5,85 percent ash; 67,7 percent carbohydrates; 298,20Kcal per 100 calories,12.07 percent fiber and 11.46 mg per 100g of Vitamin C, as analyzes performed in the Laboratory of the Faculty of Chemistry of the Universidad Central del Ecuador (Accreditation No. IC 04 LE OAE -002), with 2.42 percent sucralose using the HPLC method performed by a certified laboratory. The study of microbiological stability, determined by calculation based on the growth of total aerobic, released a lifespan of 85 days, with the cost of production: 19,55 dollars per Kg, under the conditions of this experiment.Item Efecto de la concentración y la temperatura en la deshidratación osmótica de tomate de árbol (Cyphomandra betacea)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2012) Martínez Barrera, Carlos Andrés; Alvarado, Juan de Dios