Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.TECNOLOGÍA DE ALIMENTOS

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    Desarrollo de un snack tradicional de maíz enriquecido con harina de tarwi (Lupinus mutabilis Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Poveda Concha, Débora Michelle; Paredes Escobar, Mayra Liliana
    included methodology for the debittering of the lupine, the preparation of lupine flour, the nixtamalization of corn and the preparation of the snack. Through a texture analysis, it was determined that the snack with the highest percentage of lupine flour presented a fractureability of 5.806 with a margin of error of 0.822; indicating greater softness compared to the other treatments. In the case of the sensory analysis, the treatment with the highest percentage of lupine flour of fifty percent obtained the best acceptability, in addition to standing out in flavor, smell and texture. The incorporation of lupine flour notably improved the nutritional profile of the snack, a significant increase of 25.7 percent in protein and 5.12 percent in fiber was achieved, exceeding the nutritional values of commercial brands, which highlights its potential as a healthier and more nutritious option.
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    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 Patricia
    The 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.
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    Determinación de las propiedades fisicoquímicas, tecnológicas y reológicas de la harina de lenteja de agua (Lemna minor L.) como base para futuras aplicaciones en la industria panadera y pastelera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Vaca Calero, Karen Anahi; García Pazmiño, María Eugenia
    Duckweed (Lemna minor L.) is an aquatic plant widely used in the production of animal feed; however, it is a good alternative source to conventional cereals for the production of flour rich in protein and fiber. The objective of this study was to determine the physicochemical, technological and rheological properties of duckweed flour to promote its use. Flour was obtained by drying at 60 degrees Celsius in a convection dehydrator. The physicochemical and proximate properties were determined according to Ecuadorian INEN and international AOAC standards. The results showed a flour rich in dietary fiber (44,2 percent), fat (2,55 percent) and protein (38,11 percent). It has exceptional technological properties such as: bulk density (0,27 gram per milliliter), water absorption capacity (0,65 gram of water per gram of sample), oil absorption capacity (1,9 gram of oil per gram of sample), emulsifying capacity (29,2 percent) and gelling capacity (5,01 percent). It presents ideal mixographic characteristics for the partial substitution of wheat flour, in dough development, protein quality, starch gelatinization, amylase activity and starch retrogradation with values of 1,12, 0,58, 1,28, 1,00 and 0,004 (Newton per meter) respectively. It is demonstrated that duckweed (Lemna minor L.) flour is a nutritionally and technologically viable option for applications in the baking and confectionery industry. Furthermore, it is an excellent substitute for conventional flours due to its high nutritional content.
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    Optimización del proceso de extracción de compuestos bioactivos mediante superficie de respuesta a partir de residuos de camarón
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Villafuerte Herrera, Ronaldo Julián; Cadena Carrera, Santiago Esmiro
    Astaxanthin is a carotenoid with significant biological activity, even greater antioxidant activity than other carotenoids. Synthetic astaxanthin has usage restrictions, which has led to interest in obtaining it from natural sources. Astaxanthin is responsible for the pinkish color of shrimp, and the cultivation of shrimp has increased globally, along with its negative effects, primarily the generation of waste that constitutes approximately 25 to 60 percent by weight. Considering this, the present study evaluated the extraction of astaxanthin using Soxhlet and modeled the extraction kinetics from shrimp shells (Litopenaeus vannamei). The raw material was characterized by proximal analysis, particle size, and shape. The overall extraction yield and astaxanthin content were evaluated by gravimetry and spectrophotometry, respectively. The highest overall yield was obtained with the ethanol plus water solvent (3.75 percent), and the highest astaxanthin concentration was for the ethanol and methanol solvents (292.2 and 296.0 micrograms per gram, respectively). The model that best fit to describe the extraction kinetics was the Peleg model, with a determination coefficient between 0.93 and 0.98. This research demonstrates the potential recovery of astaxanthin from shrimp waste using ethanol.
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    Elaboración de una bebida tipo mocaccino a partir de semillas de frutipan (Artocarpus altilis (Park.) Fosb.) con bebida de avena (Avena sativa L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Saltos Lara, Nayeli Ibeth; Ortiz Escobar, Jacqueline de las Mercedes
    The mocaccino-type beverage was made from breadfruit (Artocarpus altilis (Park.) Fosb.) seeds with oat milk (Avena sativa L.) as an alternative to commercial mocaccino, aiming to contribute to the health of its consumers. Sensory, physicochemical, bromatological, and microbiological analyses were conducted, along with the determination of caffeine content and antioxidant activity in the formulation of the mocaccino-type beverage to assess the product's potential. Three roasting treatments were proposed for the breadfruit seeds, which were then evaluated sensorially. The infusion with the highest preference was made from seeds roasted at 200 degrees Celsius for 10 minutes, achieving an acceptability of 85 percent. Using the best infusion, three formulations of the mocaccino-type beverage were made, varying the proportion of infusion and oat milk, and these were evaluated alongside a control made with commercial espresso coffee. The formulation with 60 percent infusion and 40 percent oat milk had the highest acceptability, with 90 percent. This formulation underwent physicochemical, bromatological, and microbiological analyses, including counts of molds and yeasts, total coliforms, and Salmonella, confirming that the mocaccino-type beverage has good sanitary quality under proper storage conditions. Additionally, the caffeine content and antioxidant capacity were determined, which were 3.45 milligrams per-100 grams of sample and 2114.91 micromoles TE per liter of sample, respectively.
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    Formulación de una galleta funcional para el aprovechamiento de las propiedades nutricionales de la harina de chocho (Lupinus mutabilis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Salazar Yanalá, Carlos Andrés; Fuentes Pérez, Esteban Mauricio
    Nowadays, the population's perspective on health and nutrition has changed radically due to the growing awareness of diseases resulting from poor nutrition. In this regard, lupin flour (Lupinus mutabilis) emerges as an interesting alternative ingredient for the development of functional foods due to its high protein and fibre content. This study formulated a functional cookie using lupin flour, and analysed the physicochemical, rheological and textural properties of both the flour and the cookie with the best acceptability, after performing a sensory acceptability evaluation and triangulating with the other cookie formulations. The flour revealed high protein (49.58 percent) and total dietary fibre (24.40 percent) content compared to wheat flour. The lupin flour cookie also had a remarkable protein percentage (26.31 percent) five times higher than commercial wheat flour cookies. In the texture analysis, it was found that the lupin flour gave the cookies more hardness and fracturability. Finally, rheological analysis at Mixolab indicated that lupin flour has comparable dough development (120 Nm) and swelling power (0.50 Nm) to wheat flour. The study suggests that the developed lupin flour cookie could be a possible snack alternative for coeliacs with high protein content and a pleasant level of acceptability for all types of consumers.
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    Elaboración de una apanadura a base de residuos de camarón (litopenaeus vannamei), y panko
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Hidalgo Mosquera, Annie Catherine; Paredes Escobar, Mayra Liliana
    The inadequate management of waste has a significant environmental impact. The incorrect disposal of organic matter generates contamination, encourages the emission of gases, and generates unpleasant odors, as in the case of shrimp waste. The amount of bread waste represents a waste of valuable resources. It is essential to manage these wastes properly to mitigate their environmental impact and take advantage of their potential by reusing them or giving value to these materials. In the present study, a breading was developed using shrimp (Litopenaeus vannamei) and panko waste, for which the waste was selected through a visual evaluation of its odor, integrity and appearance characteristics. A convective drying, milling and sieving process was applied to obtain a homogeneous mixture that would allow adequate breading, which was adjusted according to sensory and technical-functional parameters such as oil absorption capacity and dough properties. In addition, the proximal composition of the most acceptable breading was determined. The results achieved demonstrate a crunchy texture and an enhancement of the flavor of the breaded food, characteristics that satisfy the consumer. The percentage yield obtained for shrimp shell flour was 29.0 percent and 68.9 percent for panko. The most acceptable formulation was the one obtained by treatment 3, which presented a low oil absorption index of 1.59, an intermediate texture between panko and breadcrumbs of 6386 gram-strength and a raw peak of 81 cP, which shows a viscosity like that of a gum. Regarding proximate composition and microbiological load, the product complied with INEN 2945 and NTE INEN 2532.
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    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 Alejandra
    Currently, 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.
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    Desarrollo de snacks a partir de maíz morocho (Zea mays subsp. luxurians D.) y maíz negro (Zea mays var. alborubro-ornis G.) enriquecidos con b caroteno extraído de subproductos agroindustriales de la zanahoria (Daucus carota L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Gómez Sancho, Juan Jair; Delgado Ramos, Andrea Verónica
    The development of food products from traditional raw materials and agro-industrial by-products offers opportunities for innovation and sustainability in the food industry. The demand for healthy snacks is increasing owing to changes in lifestyle, increased urbanization, and preference for convenient foods. In this context, this study focused on developing snacks with morocho corn (Zea mays subsp. luxurians D.) and black corn (Zea mays var. alborubro-ornis G.) enriched with beta-carotene extracted from carrot (Daucus carota L.) by-products. This process included the extraction of beta-carotene by microwaving at 14 W and the incorporation of two percentages of beta-carotene to increase the nutritional value of the snack. Sensory analysis was performed to identify the best formulations. Subsequently, physicochemical analyses were carried out: pH (6.45), acidity (0.2 percent), moisture (6.13 percent; 6.26 percent), protein (9.6 percent; 9.1 percent), fat (6.7 percent; 6.9 percent), crude fiber (2.7 percent; 2.2 percent), ash (1.8 percent; 1.9 percent), and total carbohydrates (73.07 percent, 73.64 percent) for A1B2 (brown corn with 25 percent beta-carotene) and A2B2 (black corn with 25 percent beta-carotene). Microbiological analyses were performed to ensure compliance with INEN 2570 (2011). The results revealed no significant loss of beta-carotene in the final product, improving its appearance in terms of color and offering a product with excellent physical and sensory characteristics.
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    Estudio del efecto de la enzima Alfa-amilasa maltogénica sobre el envejecimiento del pan tipo bollo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garrochamba Peñafiel, Nixon Manuel; Paredes Escobar, Mayra Liliana
    Today, bread remains an essential component of the global diet. However, millions of tons of bread are discarded each year due to excessive hardening and loss of crispness caused by starch recrystallization. In response to this challenge, research on enzymatic improvers has become more relevant, highlighting their ability to delay the premature aging of bread organoleptic properties. In this context, the objective of this research was to study the effect of the enzyme maltogenic alpha-amylase on the aging of bun-type bread. The process focused on the elaboration of bread with different concentrations of the enzyme. After obtaining the products, rheological analysis and texture tests were carried out for a period of 30 days to determine the most effective treatment. From the optimal treatment, a proximate analysis was carried out to evaluate its nutritional composition and a microbiological analysis to identify molds and yeasts after 30 days of storage at room temperature. The results indicated that the enzyme improved the extensibility, elasticity, viscosity, hydration and stability of the dough. In addition, during the 30-day storage, it contributed to reduced hardness, chewiness and cohesiveness of the bread compared to the control bread. Likewise, proximate composition and microbiological analyses confirmed that the bun-type bread complies with technical quality standards, ensuring its safety as a final product.