Browsing by Author "Molina Borja Franklin Antonio"

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    Determinación de la osmolalidad en jugos de frutas de consumo frecuente en el Ecuador para la formulación de bebidas isotónicas.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Palomo Allauca, Edison Alexander; Robles Maila, Antony Josue; Molina Borja Franklin Antonio
    Osmolality was determined in fruit juices frequently consumed in Ecuador, given the scarcity of specific information on this parameter in national fruit juices; this study seeks to fill this gap, providing data for the development of effective isotonic beverages for rehydration, which provide natural alternatives to commercial options that often contain high levels of artificial sugars and chemical additives used in the food industry. The main approach was collecting and analyzing samples of 43 types of fruit juices and 12 isotonic beverages widely consumed in Ecuador. Through an experimental design of Pearson correlation and linear regression, in the quantitative approach of descriptive scope, physicochemical properties such as pH, ° Brix, acidity, and osmolality were analyzed, evaluating the correlations between these parameters to identify the most suitable juices for the formulation of isotonic beverages. The results revealed an osmolality of 580 mmol/kg to 593 mmol/kg in orange (Citrus sinensis “Valencia”) belonging to the Coastal Region, with an osmolality of 387 mmol/kg in blackberry (Rubus fruticosus L.) and 350 mmol/kg in strawberry (Fragaria x ananassa Duch.). Belonging to the Mountain Region, mandarin (Citrus reticulata) presented an osmolality of 430 mmol/kg in the Amazon region, the osmolality of the juices, from a minimum of 202 mmol/kg in guava (Psidium guajava) to a maximum of 1035 mmol/kg in green grape (Vitis vinifera), In addition, a significant correlation was observed between osmolality and sugar content (° Brix) in both fruit juices and energy drinks, indicating the relevance of this parameter in the formulation of isotonic beverages. This research provides information on optimizing isotonic beverages in programming the “optimal formulation of standardized isotonic beverages by linear programming from natural juices.”
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    Elaboración de un jugo probiótico a base de arazá (eugenia stipitata) utilizando tres tipos de fermentos y endulzantes.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) López Chango Emma Liliana; Toapanta Quishpe Vilma Janneth; Molina Borja Franklin Antonio
    The present research project was carried out with the purpose of elaborating a probiotic juice based on arazá from three lactic ferments (Lactobacillus Bulgaricus, Lactobacillus acidophilus and Streptococcus Thermophilus), and three types of natural sweeteners stevia, xylitol and erythritol; finding that the optimal combination was Streptococcus Thermophilus with xylitol. This approach offers health benefits and opportunities for new functional products aimed at people with dietary restrictions. An AxB factorial design (DBCA) was applied, with two factors, factor A in relation to types of ferments and factor B in relation to types of natural sweeteners. The statistical tool InfoStat was used to enter the data obtained from the physicochemical parameters and interpret the results of the statistical analysis to determine the best treatment corresponding to formulation t8 (a3b2) which corresponds to Araza juice (1,3 kg) +(0,02 g) Streptococcus Thermophilus+ (116,6 g) xylitol+ (0,29 g) CMC+ (0,2 g) potassium sorbate. A descriptive method was applied with values from 1 to 5 according to a hedonic scale. Characteristics such as color, odor, flavor, appearance and acceptability were evaluated in the probiotic juice based on arazá, determining that the best formulation corresponds to treatment t8(a3b2). For the best treatment, nutritional and microbiological analyses were carried out, obtaining the analysis of E. coli with an absence of CFU/g, molds and yeasts with <5 CFU/g for each of these compared to the standard (NTE INEN 2337 2008 mentions that it should be kept at <10. The nutritional analysis shows important data: moisture 90,48 %, protein 0,74 %, fiber 0,03 %, carbohydrates 7,99 %, dry matter 9,52 % and vitamin C 3,92 % according to the requirements of (NTE INEN 1334-3:2011).