Carrera Ingeniería en Agroindustrias

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Browsing Carrera Ingeniería en Agroindustrias by Subject "ALMIDÓN"

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    Determinación del orden de reacción en la elaboración de una bebida tipo VODKA a partir del almidón de oca (oxalis tuberosa) y maíz (zea mays).
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Amán Castro, Rodrigo Saul; Yangua Coronel, Katheryn Alejandra; Fernández Paredes, Manuel Enrique
    The present research has as goal to determine the reaction order in the production of an alcoholic beverage type vodka, using oca starch (Oxalis tuberosa) and corn starch (Zea mays). A block designed completely randomized with AxB factorial arrangement (3*2) with two repliques, evaluating three concentrations of starch (20% oca, 80% corn; 50% oca, 50% corn and, 80% oca, 20% corn) and two different types of yeast (Saccharomyces cerevisiae and byanus). The response variables included soluble solids, pH and alcoholic content. The soluble solids and pH was measured every day, meanwhile the alcoholic content was measured every four days during a time of 14 days. The most successful treatment was the t5, it consisted in 80% of oca starch and 20% of corn starch, using Sacharomyces cerevisiae. This treatment showed and excellent adjustment in the equations, given as result a zero-reaction order with a determination coefficient (R2) of 0,999 to the soluble solids and 0,9912 to the alcoholic content. In the other hand, the pH R2 was 0,9044 showing a reaction order one. The quality analysis results made in the laboratory from the best treatment t5 are: Alcoholic content 38,14% v/v, to the case of superiority alcohol, furfural and methanol the result is <0,02mg/ ml. These parameters fulfil with the NTE-INEN 369. In addition, the beverage had a good level of acceptability by testers. These results suggested that the combination of oca starch and corn starch with the correct yeast, could be a viable option to produce alcoholic beverages.
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    Obtención del almidón de papa (solanum tuberosum l.) para la aplicación en un embutido.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Calapiña Malliquinga, Jonathan Alexander; Cruz Chugchilan, Jessica Paola; Fernández Paredes, Manuel Enrique
    The objective of this research is to obtain starch from three varieties of potato (Solanum Tuberosum L.), using two extraction methods: physical and chemical, and to evaluate its application in the formulation of ham-type sausage. This research seeks to substitute carrageenan which acts as a thickener, stabilizer and emulsifier, which is a chemical product by the time, the starch acts as a binder thickener and natural gelling agent it also helps to retain water in order to maintain the texture of the sausage: Physicochemical (moisture, ash, viscosity) and functional (water absorption capacity, water solubility index, swelling power and gelatinization temperature) analyses of potato starch were carried out in the laboratories of the Technical University of Cotopaxi. To determine the best treatment, an AxB factorial design was carried out and based on the results. The best treatment was selected as t5 (a2 b2) = chemical extraction - Gabriela potato variety, Obtaining final results such as moisture (11.095%), ash (0.215%), viscosity (1565 cp), water absorption index (8.985%), water solubility index (0.215%), swelling power (7.65%), and gelatinization temperature (72.5°C). Therefore, each analysis complies with the NTE INEN regulatory standards and meets the quality standards, which were applied in the production of a ham-type sausage. While the microbiological analyses of the sausage were carried out at the EcuaChemLab laboratory and confirmed that the ham made with potato starch accomplish with the standards of NTE INEN 1339:96. The mesophilic aerobic count was 59 x 10^2 CFU/g, below the allowed limit indicating good microbiological quality. The Escherichia coli count was less than 1.0 CFU/g and the Staphylococcus aureus count was 1.0 x 10^2 CFU/g, both within acceptable limits, On the other hand, Salmonella was not detected, guaranteeing the safety of the product for the consumer. In the bromatological results, the protein content was 21%, exceeding the minimum requirement of 18% according to NTE INEN 783 which ensures a good nutritional quality of the sausage. The pH of 6.1 is within the established range. It was concluded that the extracted potato starch has great potential as a natural filler in sausages maintaining quality and getting the required microbiological and bromatological standards.