Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Determinación de la calidad del maíz suministrado por los proveedores de avícola Mayorga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Mayorga Mayorga, Angela Lissette; Paredes Escobar, Mayra LilianaCorn is a cereal of great relevance worldwide, its use in the food industry increases every year. Avícola Mayorga uses corn as raw material (10,200 tons annually) in the production of feed for laying birds. This grain can be contaminated by pests such as fungi and insects, causing health problems for laying birds and reducing egg production. Therefore, it is important to verify the quality of corn to guarantee food safety. In the present study, the quality of the corn supplied by the largest suppliers of Avícola Mayorga was evaluated, for which the humidity, impurities, hectoliter weight and aflatoxin content will be determined following the methodologies established in the INEN standards. Additionally, the relationship between moisture content and the presence of aflatoxins was evaluated. Finally, post-harvest instructions were developed to ensure the correct handling and storage of the grain to prevent its contamination. The results obtained observed that the analyzed samples do not present aflatoxins, in addition the corn of sample 2 (M2) from the Santa Elena sector is the one that has the best quality with a humidity of 13.93 percent, impurity content of 0.84 percent, a hectoliter weight of 81.23 kg/hL, while samples 1, 3 and 4 (M1, M3 and M4) from the Mocache, Ventanas and San Rafael sectors respectively, presented humidity higher than 14 percent, percentages of impurities higher than the that indicates the national standard and the density levels are appropriate.Item Estudio de la digestibilidad in vitro del aislado proteico de pan liofilizado tipo tapado elaborado con masa madre de distintos tiempos de fermentación(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Chicaiza Pastuña, Mauricio Nicolás; Paredes Escobar, Mayra LilianaBread, an ancestral and globally consumed food, has evolved with industrialization, replacing natural yeasts with industrial yeasts and chemical agents. This change has renewed interest in natural fermentation, sought by consumers informed about nutritional quality and its impact on health. Sourdough, an ancient fermentation technique, improves the shelf life, nutritional value, and texture of wheat bread, thanks to cultures of lactic acid bacteria or yeasts. Protein isolates were obtained from freeze-dried tapado bread, made with sourdough of different fermentation times. Protein digestibility was evaluated in vitro through simulated gastric and intestinal digestion. Protein concentrates were determined by isoelectric precipitation and quantified using the Dumas method. Protein quality was assessed with SDS-PAGE electrophoresis and the amino acid profile was determined using high-performance liquid chromatography. The study investigates the in vitro digestibility of protein isolate from freeze-dried tapado bread, evaluating the effect of different sourdough fermentation times. A slight influence of pH on protein yield was observed, while fermentation time significantly affected the amount of protein extract obtained. SDS-PAGE electrophoresis revealed differences in protein profile and the amount of soluble proteins, with complete digestion of proteins occurring on the fifteenth day. High-performance liquid chromatography revealed a significant reduction in amino acids such as glutamic acid, glutenin, among others, and an increase in amino acids such as proline and alanine.Item Efecto del tiempo de fermentación de la masa madre sobre las características organolépticas del pan tipo tapado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Suárez Pilicita, Diana Estefanía; Paredes Escobar, Mayra LilianaNew generations are adopting eating styles associated with healthy and sensorially acceptable routines, focusing on discovering new sensations, which has allowed the bakery line to include sourdough products. The use of sourdough has regained importance in the food industry, as it is an ideal habitat for the growth of yeast and bacteria, conferring special sensory characteristics. The development of this research work provides a solution to the current need, focusing on including sourdough with different fermentation times in the elaboration of covered bread to modify the sensory characteristics. Four formulations of tapado bread with sourdough inclusion were proposed. In the sensory analysis, the sample with sourdough after 7 days of fermentation stood out, which presented the best values of flavor, color, and acceptability. The flour mixtures were analyzed by mixing, and the bread made was evaluated by texture. The texture analysis of the bread samples showed favorable values of hardness, elasticity and chewiness of the sample with inclusion of sourdough after 7 days of fermentation. Finally, in mixography, significant differences were observed in C1 (water absorption index), in contrast to C2 (protein quality), C3 (gelatinization), C4 (amylase index), and C5 (starch retrogradation).Item Efecto de la incorporación de arándano deshidratado (Vaccinium Oligofructosa, myrtillus L.) y salvado de trigo en la aceptabilidad de galletas dulces(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Caiza López, Norma Patricia; Pilamala Rosales, Araceli AlexandraItem Efecto de la utilización de los β-glucanos del salvado de la cebada en las propiedades reológicas y nutricionales de una matriz alimenticia tipo alfajor(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) González Santamaría, Paúl Andrés; Pilamala Rosales, Araceli AlexandraItem Efecto de la sustitución parcial de harina de trigo (triticum durum) por achogcha (cyclanthera pedata) en la elaboración de pastas tipo tallarín con un mejor aporte nutricional(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Cuzco Méndez, Jhonny Paul; Salazar Garcés, Diego Manolo