Ciencia e Ingeniería en Alimentos y Biotecnología

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

Browse

Filters

2024 - 20252

Settings

Subject: search.filters.subject.SORBITOL

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Desarrollo de gomitas con sabor a mandarina de bajo contenido calórico fortalecidas con creatina
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Lalaleo Moposita Marjorie Lizbeth; Ortiz Escobar Jacqueline de las Mercedes
    The growing demand for low-calorie functional foods enriched with bioactive compounds has driven the development of innovative products that meet sensory expectations and provide nutritional benefits. In this context, the present study aimed to develop mandarin-flavored gummies fortified with creatine by formulating combinations of gelling agents (pectin and unflavored gelatin), mandarin juice, and sorbitol. Four treatments were designed with variations in the proportions of gelling agents and sorbitol concentration, evaluating their influence on the physicochemical, sensory, microbiological, and nutritional properties of the product. The results showed that the samples remained within the optimal pH range, with treatment T4 standing out by presenting a pH of 4,13, acidity of 0,80 percent, total soluble solids of 49,03, and water activity of 0,8897. These parameters favored microbiological stability, complying with the limits established by the NTE INEN 2217 standard. Additionally, desirable colorimetric characteristics were observed, with a lightness of 51,04 and color intensity of 45,93. From a nutritional perspective, treatment T4 presented 21,4 percent of protein, 0 percent of fat, 1,28 percent of dietary fiber, and 53,65 percent of carbohydrates, with an energy value of 300,52 kilocalories. The amino acid profile revealed the presence of arginine and methionine, and the creatine content was estimated at six hundred milligrams per three units of the product, validating the feasibility of developing functional gummies with creatine as an innovative alternative aimed at the general population or groups with specific protein supplementation needs.
  • Thumbnail Image
    Item
    Caracterización nanoscópica superficial y fisicoquímica de películas basadas en almidón de diferentes variedades de Ullucus Tuberosus utilizando sorbitol y glicerol
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Acosta Camino, José Javier; Casado Rojo, Santiago
    This work was aimed at the creation of biomaterials. From the bioplastics generated based on meloco starch, it was determined that the more percentage of plasticizer, the lower the rigidity and resistance of the material, but the higher flexibility and deformation at maximum stress. Regarding the interaction with water, the biofilms with higher plasticizer concentration showed higher permeability. Concerning the solubility and moisture content tests, the values were dependent on the percentage of plasticizer, revealing lower values when using sorbitol as plasticizer. Optical tests found that, as the plasticizer concentration increased, the opacity values increased. Regarding the images obtained using the atomic force microscope, the topography showed differences in the films’ corrugation at different plasticizer concentrations, as well as contrasts at the amplitude and phase measurements. Those films with sorbitol and without plasticizer showed a more homogeneous structure, progressively increasing the appearance of oval morphologies as the amount of plasticizer is increased. Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (ATR-FTIR) revealed slightly different spectra, depending on the type of plasticizer and variety of melloco in the generated films. All this characterization was carried out whit the aim of exploring its possible use as an alternative to conventional plastics.