Ingeniero en Industrias Agropecuarias

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    ACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICA DE LOS EXTRACTOS DE HOJAS DE BALSA ( Ochroma Pyramidale ) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) VERDUGA LÓPEZ CRISTHIAN DARÍO ; ZAMBRANO VEGA JAIRO ARGENIS
    The use of waste of plant origin as raw materials plays a fundamental role in the economic and social well-being of Ecuador. The research was developed with the objective of determining the presence of secondary metabolites and their potential phytotoxic activity from balsa leaves (Ochoroma pyrdamile) for the production of bioherbicides. Extracts were obtained by means of maceration and placed in a rotary evaporator at a temperature of 45 °C with an atmospheric pressure of 175 mbars for the respective phytochemical screening and analysis of the phenolic content. The allelopathic effect of balsa extracts on lettuce seeds (Lactuca sativa) was evaluated. The aqueous and ethanolic fractions of teak leaves were used as part of the treatments to contrast the allelopathic effects of the bolla leaf extracts. A completely randomized design was used with the inclusion of 3 concentrations of the extracts in their two aqueous and ethanolic fractions (500, 1500 and 2500 mg-L-1), in each treatment the variables number of germinated seeds, percentage of germination, allelopathic response index, length of the radicle, hypocotyl and cotyledons. A flowchart and diagram for pilot plant production were developed according to each of the processes applied to obtain the extracts. The results show a high presence (+++) of saponins, tannins, reducing sugars in the aqueous and ethanolic phases in the extracts of balsa leaves. The greatest allelopathic effect occurred at concentrations of 2500 mg/l of the ethanolic fractions of both plant species, being less than 44%. The material balance of the extracts from the leaves of both shrub species show a yield of 6.08% (teak) and 5.94% (raft). The fractions of the ethanolic extracts of the balsa leaves showed an allelopathic effect on the lettuce seeds.Keywords: Balsa, bioherbicide, allelopathic effect, metabolites, screening, teak.
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    ACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICA DE LOS EXTRACTOS DE HOJAS DE BALSA ( Ochroma Pyramidale ) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) VERDUGA LÓPEZ CRISTHIAN DARÍO ; ZAMBRANO VEGA JAIRO ARGENIS
    The use of waste of plant origin as raw materials plays a fundamental role in the economic and social well-being of Ecuador. The research was developed with the objective of determining the presence of secondary metabolites and their potential phytotoxic activity from balsa leaves (Ochoroma pyrdamile) for the production of bioherbicides. Extracts were obtained by means of maceration and placed in a rotary evaporator at a temperature of 45 °C with an atmospheric pressure of 175 mbars for the respective phytochemical screening and analysis of the phenolic content. The allelopathic effect of balsa extracts on lettuce seeds (Lactuca sativa) was evaluated. The aqueous and ethanolic fractions of teak leaves were used as part of the treatments to contrast the allelopathic effects of the bolla leaf extracts. A completely randomized design was used with the inclusion of 3 concentrations of the extracts in their two aqueous and ethanolic fractions (500, 1500 and 2500 mg-L-1), in each treatment the variables number of germinated seeds, percentage of germination, allelopathic response index, length of the radicle, hypocotyl and cotyledons. A flowchart and diagram for pilot plant production were developed according to each of the processes applied to obtain the extracts. The results show a high presence (+++) of saponins, tannins, reducing sugars in the aqueous and ethanolic phases in the extracts of balsa leaves. The greatest allelopathic effect occurred at concentrations of 2500 mg/l of the ethanolic fractions of both plant species, being less than 44%. The material balance of the extracts from the leaves of both shrub species show a yield of 6.08% (teak) and 5.94% (raft). The fractions of the ethanolic extracts of the balsa leaves showed an allelopathic effect on the lettuce seeds.Keywords: Balsa, bioherbicide, allelopathic effect, metabolites, screening, teak.
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    ACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICO DE LOS EXTRACTOS DE HOJAS DE BALSA (Ochroma pyramidale) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.
    (INGENIERO EN INDUSTRIAS AGROPECUARIAS, 2022) VERDUGA LÓPEZ CRISTHIAN DARÍO ; ZAMBRANO VEGA JAIRO ARGENIS
    The use of waste of plant origin as raw materials plays a fundamental role in the economic and social well-being of Ecuador. The research was developed with the objective of determining the presence of secondary metabolites and their potential phytotoxic activity from balsa leaves (Ochoroma pyrdamile) for the production of bioherbicides. Extracts were obtained by means of maceration and placed in a rotary evaporator at a temperature of 45 °C with an atmospheric pressure of 175 mbars for the respective phytochemical screening and analysis of the phenolic content. The allelopathic effect of balsa extracts on lettuce seeds (Lactuca sativa) was evaluated. The aqueous and ethanolic fractions of teak leaves were used as part of the treatments to contrast the allelopathic effects of the bolla leaf extracts. A completely randomized design was used with the inclusion of 3 concentrations of the extracts in their two aqueous and ethanolic fractions (500, 1500 and 2500 mg-L-1), in each treatment the variables number of germinated seeds, percentage of germination, allelopathic response index, length of the radicle, hypocotyl and cotyledons. A flowchart and diagram for pilot plant production were developed according to each of the processes applied to obtain the extracts. The results show a high presence (+++) of saponins, tannins, reducing sugars in the aqueous and ethanolic phases in the extracts of balsa leaves. The greatest allelopathic effect occurred at concentrations of 2500 mg/l of the ethanolic fractions of both plant species, being less than 44%. The material balance of the extracts from the leaves of both shrub species show a yield of 6.08% (teak) and 5.94% (raft). The fractions of the ethanolic extracts of the balsa leaves showed an allelopathic effect on the lettuce seeds.Keywords: Balsa, bioherbicide, allelopathic effect, metabolites, screening, teak.
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    ACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICO DE LOS EXTRACTOS DE HOJAS DE BALSA (Ochroma pyramidale) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.
    (INDUSTRIAS AGROPECUARIAS, 2022) VERDUGA LÓPEZ CRISTHIAN DARÍO ; ZAMBRANO VEGA JAIRO ARGENIS
    The use of waste of plant origin as raw materials plays a fundamental role in the economic and social well-being of Ecuador. The research was developed with the objective of determining the presence of secondary metabolites and their potential phytotoxic activity from balsa leaves (Ochoroma pyrdamile) for the production of bioherbicides. Extracts were obtained by means of maceration and placed in a rotary evaporator at a temperature of 45 °C with an atmospheric pressure of 175 mbars for the respective phytochemical screening and analysis of the phenolic content. The allelopathic effect of balsa extracts on lettuce seeds (Lactuca sativa) was evaluated. The aqueous and ethanolic fractions of teak leaves were used as part of the treatments to contrast the allelopathic effects of the bolla leaf extracts. A completely randomized design was used with the inclusion of 3 concentrations of the extracts in their two aqueous and ethanolic fractions (500, 1500 and 2500 mg-L-1), in each treatment the variables number of germinated seeds, percentage of germination, allelopathic response index, length of the radicle, hypocotyl and cotyledons. A flowchart and diagram for pilot plant production were developed according to each of the processes applied to obtain the extracts. The results show a high presence (+++) of saponins, tannins, reducing sugars in the aqueous and ethanolic phases in the extracts of balsa leaves. The greatest allelopathic effect occurred at concentrations of 2500 mg/l of the ethanolic fractions of both plant species, being less than 44%. The material balance of the extracts from the leaves of both shrub species show a yield of 6.08% (teak) and 5.94% (raft). The fractions of the ethanolic extracts of the balsa leaves showed an allelopathic effect on the lettuce seeds
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    ADECUACIÓN DE LA INFRAESTRUCTURA FÍSICA DEL LABORATORIO DE PROCESOS LÁCTEOS DE LA CARRERA DE INDUSTRIAS AGROPECUARIAS EN LOS PARALELOS FLAVIO ALFARO DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNCIA DE MANABÍ.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2012) CEDEÑO ZAMBRANO GARY STALIN ; LÓPEZ ZAMBRANO OSWALDO ROLANDO ; VÉLEZ MUÑOZ ADRIANA CAROLINA ; ZAMBRANO SOLÓRZANO JAVIER AGUSTÍN
    SUMMARY The development of this thesis specifies the necessary Iimits to adapt the infrastructure of the milky process laboratory in the career of parallel Agricultural lndustries Flavio Alfaro of the Ability of Sciences Zootécnicas of the Technical University of Manabí. The present thesis was developed in the Parallel ones that he/she has the Technical University of Manabí in the canton Flavio Alfaro, as the diagnosis and foundation of the same one. The technique was applied from the survey to the students of the career of agricultural industries ofthe parallel Flavio Alfaro which demonstrated that it is highpriority the adaptation of a physical space that allows the students that are educated in the Technical University of Manabí to carry out practical in a place that has the favorable conditions for the industrialization ofmilky products. This work contains the diagnosis ofthe community and the altematives proposals for the solution ofthe outlined problem. The costs ofthe materials are also included that were used in the adaptation of the infrastructure of the laboratory of milky processes of the career of Agricultural lndustries of the Technical University of parallel Manabí Flavio Alfaro
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    ADECUACIÓN DE LA INFRAESTRUCTURA FÍSICA DEL LABORATORIO DE PROCESOS LÁCTEOS DE LA CARRERA DE INDUSTRIAS AGROPECUARIAS EN LOS PARALELOS FLAVIO ALFARO DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNICA DE MANABÍ
    (INGENIERÍA ZOOTÉCNICA, 2012) CEDEÑO ZAMBRANO, GARY STALIN ; LÓPEZ ZAMBRANO, OSWALDO ROLANDO ; VÉLEZ MUÑOZ, ADRIANA CAROLINA ; ZAMBRANO SOLÓRZANO, JAVIER AGUSTÍN
    The development of this thesis specifies the necessary Iimits to adapt the infrastructure of the milky process laboratory in the career of parallel Agricultural lndustries Flavio Alfaro of the Ability of Sciences Zootécnicas of the Technical University of Manabí. The present thesis was developed in the Parallel ones that he/she has the Technical University of Manabí in the canton Flavio Alfaro, as the diagnosis and foundation of the same one. The technique was applied from the survey to the students of the career of agricultural industries ofthe parallel Flavio Alfaro which demonstrated that it is highpriority the adaptation of a physical space that allows the students that are educated in the Technical University of Manabí to carry out practical in a place that has the favorable conditions for the industrialization ofmilky products. This work contains the diagnosis ofthe community and the altematives proposals for the solution ofthe outlined problem. The costs ofthe materials are also included that were used in the adaptation of the infrastructure of the laboratory of milky processes of the career of Agricultural lndustries of the Technical University of parallel Manabí Flavio Alfaro. xvii
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    ADECUACIÓN DE PISOS Y DIVISIONES INTERNAS DE ALUMINIO MEDIANTE TOMA CORRIENTE, CASILLERO DE MADERA Y ACONDICIONADOR DE AIRE EN EL ÁREA DE VESTIDORES DE LOS LABORATORIOS EN LA CARRERA DE INDUSTRIAS AGROPECUARIAS FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNICA DE MANABÍ CHONE 2012
    (INGENIERÍA ZOOTÉCNICA, 2012) ANCHUNDIA BARRETO, CÉSAR AUGUSTO ; CASTRO DE JANON, VICENTE LIDER ; CHÁVEZ CENTENO, CARLOS ENRIQUE ; SANTOS DELGADO, CARMEN GABRIELA
    Manab's Technical University, across the accomplishment of community works, tries to contribute to the solution of the problems that concern the different community’s manabitas, especially to the educational nurseries that have some failings to take forward, with quality, the process of education learning. Consistent with this healthy and commendable intention, the authors of the present work we proposed to help to solve one of the needs that has the Faculty of Sciences Zootécnicas of Manabí's Technical University, Extension Chone, canton Chone, that it consists on the adaptation of dressing rooms of the laboratories of milky, fruits and vegetables, grain and panificación in the carreara of Engineering in Industries Agricultural Extension Chone In the thesis of degree, modality one does not work community work with hypothesis but yes with aims, for what we had to fulfill surveys applied to teachers and students of the university extension to verify if the proposed aims were reached or not, meeting the pleasing result of which both the general aim and specific aims were reached, since it consists in the statistical pictures and the corresponding graphs that consist in the of the principal part of the thesis. We have established that the direct beneficiaries of the work or realized work are the master’s teachers of the extension who will rely on tools that they should facilitate his labor of education and the gentlemen students who will rely on resources that it will facilitate a better learning to them. Likewise, we have extracted conclusions respect of the university extension and have done the consequent recommendations with the encomiable intention of contributing, though it is partly, to improving the quality of the education that offers to itself in the university extension of Manabí's Technical University in the parish Chone of the canton Chone, Manabí's Province. We feel satisfied of the realized work, especially because we are conscious that we are contributing, with the smallest, but significant work, to the improvement of the process of education learning that is practiced in an extension of our Manabí's very dear Technical University.
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    ADICCIÓN DE QUINUA ( Chenopodium quinoa willdy ) A UNA BEBIDA LACTEA A BASE DE LACTOSUERO DULCE Y LECHE DE SOYA ( Glycine max ).
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2021) ALCÍVAR CEDEÑO ANDREINA MARISOL ; ESMERALDAS ANCHUNDIA MARLON ANTONIO
    An investigation was developed on a dairy drink based on sweet whey and soy milk adding quinoa, with the aim of evaluating the physical-chemical, microbiological and sensory parameters. The statistical design applied was a DCA of one factor with three repetitions and the experimental units were made up of 500 ml each. The variables evaluated were degrees of brix, pH, acidity, density, protein and fat, in addition a sensory analysis was carried out to determine the most acceptably treatment that underwent a microbiological analysis. The results obtained showed that the physical-chemical variables evaluated presented a p <0.05, while in the fat variable there was no statistical significance between the treatments, in the results of the sensory analysis there was statistical significance at (p <0.05) in all the evaluated attributes (smell, color, taste, texture and general appearance). The treatment that presented the best acceptance was T3 (7% of quinoa) which presented the following values of 15.6 ° Brix; pH 6.25; acidity 0.13; density 1,040; protein 3.06 and fat 0.3%, a microbiological analysis was carried out on the most accepted treatment T3, which resulted in acceptable microbiological quality, values that are within the range specified by the INEN 2564: 2019 Standard for dairy beverages. It was determined that the levels of quinoa did not affect the physical-chemical and sensory characteristics in the final product.
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    ADICIÓN DE LINAZA EN LA ELABORACIÓN DE UN YOGURT A BASE DE LECHE DE VACA Y SOYA Y SU INCIDENCIA EN LAS CARACTERÍSTICAS FÍSICO-QUÍMICAS, BROMATOLÓGICAS Y ORGANOLÉPTICAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) LOMAS MENDOZA RAFAEL ANTONIO ; NAVARRETE LOOR ÁNGEL REINALDO
    SUMMARY In the Department of Agroindustrial Processes of the Faculty of Zootechnical Sciences, extension Chone, the effect of the use of chili with oregano in the elaboration of cream cheese was evaluated; The same ones that were compared with a control treatment with three replicates distributed and analyzed under a Design Completo azar (DCA), a bromatological and microbiological analysis was carried out to the best treatment (T3: chili pepper + 25% oregano), in addition to the Sensory evaluation that helped determine the best treatment. It was determined that the bromatological characteristics of cream cheese with flavors do not differ according to the flavors used, in such a way that 56.55% of moisture and 25% of fat were obtained as a result, the microbiological analyzes were within the established by The FOOD CODEX 275-1973 considering the product elaborated act for human consumption. Key words: cream cheese, chili, oregano, sensory, bromatological, microbiological
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    ADICIÓN DE QUINUA ( Chenopodium quinoa ) CON DOS TIPOS DE HIERBAS AROMÁTICAS HIERBA LUISA ( Cymbopogon citratus ) Y MENTA ( Mentha piperita L. ) EN LA PRODUCCIÓN DE CERVEZA ARTESANAL TIPO ALE
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) ROSADO CHÁVEZ FÉLIX GEOVANNY
    Pseudo-cereals in recent years have gained great commercial and consumer interest, as well as their use in the food industry for their properties, in turn, aromatic herbs cover an important demand in the national market of Ecuador. The objective of this research was to evaluate the effect of quinoa (Chenopodium quinoa), with two types of aromatic herbs, lemon verbena (Cymbopogon citratus) and mint (Mentha piperita L.), in the production of Ale-type craft beer. A completely randomized experimental design with a bifactorial AxB arrangement was used. The physical-chemical variables (ºbrix, density, pH and OH) and sensory variables (color, odor, vivacity, transparency and bitterness) were evaluated, for the sensory analysis, the participation of thirty semi-trained tasters was provided to them. Structured descriptive test in which the tasters gave quantitative values proportional to the intensity they perceived in each of the attributes evaluated in the descriptive analysis, later for the analysis of the results, a non-parametric analysis of variance was applied and comparison of averages according to the cases using the Kruskal Wallis contrast test. The results showed that the physical-chemical variables degrees Brix and pH presented a p <0.05 while the variable density and OH were not statistically different between the treatments, on the other hand, the results of the sensory analysis demonstrated in the attributes color and smell a p> 0.05 on the contrary the other attributes if they were statistically different from each other. The treatment that presented the best acceptance was T6, which in its proximal composition showed a pH value of 3.76; acidity 0.3; and alcoholic degree 1.31 ºGL. It was possible to determine that the inclusion of brewing adjuncts (quinoa, lemon verbena and mint) influenced the physicochemical and sensory parameters, while the best T6 treatment (30 % quinoa + 2 % mint) reported microbiological quality with values of 42 CFU / ml in mesophilic aerobes and 0 UP / ml for molds and yeasts, which are within the Ecuadorian technical standard INEN 2262.
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    ADQUISICIÓN E INSTALACIÓN DE UNA TINA PASTEURIZADORA Y EQUIPOS PARA LA ELABORACIÓN DE QUESO FRESCO PASTEURIZADO EN EL LABORATORIO DE PRÁCTICAS DE LA CARRERA DE INDUSTRIAS AGROPECUARIAS EN LOS PARALELOS DE FLAVIO ALFARO DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNICA DE MANABÍ.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2012) ANDRADE ZAMBRANO LUIS ALEXI ; ARTEAGA BRAVO MAURO WANERGE ; BRAVO ZAMBRANO BAYRON BARTOLO ; PINARGOTE ZAMBRANO FÁTIMA ROSARIO
    SUMARY The present work establishes the Installation of a tub Pasteurizadora and teams for the elaboration of fresh cheese pasteurized in the Laboratory of Practical of the Career of Agricultural Industries in the Parallel Flavio Alfaro of the Ability of Sciences Zootécnicas from the interpretive points of view where it is considered the necessity to have Area of Milky Processes in the Parallel Flavio Alfaro notably. This thesis perceives the interpretation of the survey applied the students of the Career of Engineering in Agricultural Industries, of the Parallel Flavio Alfaro where he/she is reflected the necessity to have machines, teams and utensils for the elaboration of pasteurized fresh cheese that allows the students to take the theoretical knowledge to the practice. Likewise it is included the diagnose to the community, and the alternatives that think about for the solution of the problem. It is also included the costs of the tub Pasteurizadora and the Teams that are usually used for the elaboration of the pasteurized fresh cheese.
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    ADQUISICIÓN E INSTALACIÓN DE UNA TINA PASTEURIZADORA Y EQUIPOS PARA LA ELABORACIÓN DE QUESO FRESCO PASTEURIZADO EN EL LABORATORIO DE PRÁCTICAS DE LA CARRERA DE INDUSTRIAS AGROPECUARIAS EN LOS PARALELOS FLAVIO ALFARO DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS DE LA UNIVERSIDAD TÉCNICA DE MANABÍ
    (INGENIERÍA ZOOTÉCNICA, 2012) ANDRADE ZAMBRANO, LUIS ALEXI ; ARTEAGA BRAVO, MAURO WANEGER ; BRAVO ZAMBRANO, BAYRON BARTOLO ; PINARGOTE ZAMBRANO, FÁTIMA ROSARIO
    The present work establishes the Installation of a tub Pasteurizadora and teams for the elaboration of fresh cheese pasteurized in the Laboratory of Practical of the Career of Agricultural Industries in the Parallel Flavio Alfaro of the Ability of Sciences Zootécnicas from the interpretive points of view where it is considered the necessity to have Area of Milky Processes in the Parallel Flavio Alfaro notably. This thesis perceives the interpretation of the survey applied the students of the Career of Engineering in Agricultural Industries, of the Parallel Flavio Alfaro where he/she is reflected the necessity to have machines, teams and utensils for the elaboration of pasteurized fresh cheese that allows the students to take the theoretical knowledge to the practice. Likewise it is included the diagnose to the community, and the alternatives that think about for the solution of the problem. It is also included the costs of the tub Pasteurizadora and the Teams that are usually used for the elaboration of the pasteurized fresh cheese.
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    ALMIDON DE YUCA ( Manihot esculenta Crantz ) COMO AGENTE LIGANTE EN LA PRODUCCIÓN DE MORTADELA TIPO BOLOGNA.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2020) GARCÍA MENDOZA JORDAN JAVIER ; ZAMBRANO MENDOZA MICHAEL JAIR
    In the food industry, the use of native starches for their various processes is increasing, including those used in meat products, this is due to the binding capacity they present to retain moisture, improve the texture of the product and its yields. Therefore, the effect of cassava starch as a binding agent on the production of bologna-type mortadella was evaluated. A completely randomized experimental design was applied, with a factorial arrangement where A: represented the concentrations of cassava starch at 60 % 80 % and 100 % plus a Control. Variables of texture profile were analyzed by instrumental method and sensory analysis by hedonic scale. It was determined that the variables hardness, elasticity and rubberiness did not present significant differences, on the contrary, the adhesiveness, cohesiveness and chewiness if they were statistically different between the treatments. The color and flavor variables presented a p> 0.05 while the odor, chewiness, guminess and general quality showed a p <0.05. In conclusion, treatment T3 (100% cassava starch) presented better textural characteristics in, adhesiveness -0.01 N, and chewiness 16.56 N, on the contrary, the Control showed better cohesiveness. The semi-trained tasters manifested a greater acceptance of the T3 formulation, which was framed within the category of moderately likes in all attributes and presented ideal values of loss on heating 60.27%; fat 12.81%; and ash 3.18%; less protein 11.82% and pH 6.73. Native cassava starch can be considered as a possible binding agent in meat emulsions
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    APROVECHAMIENTO DE RESIDUOS SÓLIDOS DEL PROCESO DE CERVEZA ARTESANAL EN LA FORMULACIÓN DE UNA BARRA ENRIQUECIDA EN FIBRA.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2020) DÍAZ ESPINEL EMILIO JHON ; JURADO MAZAMBA MARÍA AUXILIADORA
    Bagasse is considered one of the largest wastes obtained when making craft beers, it is used to weigh the great properties they have. For this reason, in the present investigation, the solid waste from the craft beer process was used in the formulation of a fiber-enriched bar, with different levels of bagasse (40%, 50%, 60%) and other cereals such as oats, amaranth, bran bran. wheat, honey, glucose, liquid albumin plus a control treatment without bagasse. The bagasse was bromatologically evaluated to know its nutritional composition, after the four treatments studied, physical-chemical analyzes were carried out where moisture values were obtained 14.25%, fiber 5.43%, protein 9.23%, ash 1.68% , carbohydrates 68.60%, energy 3014.6%, fat 0.81%. Likewise, nutritional composition analyzes were carried out on the three treatments plus the control to determine the formulation richest in fiber, considering T2 the product with the best fiber values (5.75%) compared to the other treatments including the control. The sensory analysis was carried out with 30 untrained tasters, applying a completely random design, it was obtained that T2 was the treatment with the highest acceptance in the evaluated parameters (aroma, flavor, color, texture), additionally a profile analysis was carried out. texture (hardness) in order to determine the quality of the cereal bar whose treatment was T2 with a value of 53.56kg.ms2). It is concluded that the solid residue obtained from the cooking of the malt to obtain craft beer does influence the fiber composition and other quality parameters for cereal bars.
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    CALIDAD BROMATOLÓGICA Y SENSORIAL DE UN SNACK A BASE DE HARINAS DE ALGARROBA ( Ceratonia siliqua) Y SOJA ( Glycine max)
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) LÓPEZ ZAMBRANO GÉNESIS DAYANA ; SOLÓRZANO ORTIZ ANDRÉS BLADIMIR
    The objective of this research was to evaluate the bromatological and sensorial quality of a snack based on carob (ceratonia siliqua) and soybean (glycine max) flours, implementing different levels of carob and soybean flour. A completely randomized design with a factorial arrangement with 3 treatments and 3 replicates of each treatment was used. The percentages of flours were (20% carob and 60% soy) for treatment T1, in treatment T2 it was used (40% carob and 40% soy) and for treatment T3 it was used (60% carob and 20% soy). An evaluation was carried out for bromatological parameters (moisture, fat, ash and peroxide index meq O2/kg (in the extracted fat)) and microbiological parameters (Standard plate count cfu/g, Molds cfu/g, E coli cfu/g) in all treatments according to the parameters established by the NTE INEN 2 561 (2010) standard. The sensory panel was carried out by a group of 30 untrained panelists whose results were evaluated by means of the InfoStat program, using the Kruskal-Walli’s test method: it allows determining the significant difference in the degree of acceptability with 0.05% of probability, according to the degrees of freedom (df) of the error. In the analysis of variance with Tukey's honesty test at 0.05%, it was shown that there was a significant difference (p<0.05) between the treatments with respect to moisture, fat, ash and peroxide index meq O2/kg (in the rendered fat). The microbiological results showed that all treatments met the minimum limits established by the NTE INEN 2 561 (2010) standard. The sensory analysis showed that the T3 treatment presented better acceptance in the parameters evaluated. It was determined that the concentrations of carob and soy flour have a positive effect on the physicochemical, microbiological and sensory quality of a snack. Keywords: carob, soy, flour, snack.
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    CALIDAD BROMATOLÓGICA Y TIEMPO DE VIDA ÚTIL DE UNA BEBIDA LÁCTEA A BASE DE ZAPALLO ( Cucúrbita máxima ) Y PIÑA ( Anana comosus )
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) QUIROZ VERA TANYA GABRIELA ; VERA CEDEÑO JENIFFER LISSETH
    The present study was carried out with the objective of evaluating the bromatological quality and shelf life of a pumpkin and pineapple-based milk drink. Three treatments with three repetitions were carried out. The experimental design was completely randomized, carried out in the statistical program Infostat, determining the analysis of variance ANOVA and its comparisons using the Tukey test. The results of the physicochemical analyzes (density, viscosity, protein and fat) obtained significant differences in all the treatments and the microbiological analyzes (mesophilic, coliforms, listeria monocytogenes and escherichia coli) did not obtain a microbial load that degraded the milk drink, fulfilling the requirements of the Ecuadorian Technical Standard INEN 2564; the sensory analysis (smell, flavor, color, texture and general appearance) through non-parametric analysis of variance showed significant differences in the variables except for color, obtaining T2 (30% pumpkin and 10% pineapple) as the best treatment of the study ; the bromatological composition made to the best treatment (T2) gave results of protein content of 2.24%, total solids of 21.23%, fiber of 0.09%, fat of 1.15%, ash of 0.48% , 78.77% water, 17.27% carbohydrates and 84.07 calories; The physicochemical analyzes carried out at T2 every 7 days for 21 days to measure the shelf life of the dairy drink, gave as results that the pH and brix degrees have a very significant decrease in their evaluation days, which makes it a drink that It can have a shelf life of up to 21 days stored at 4ºC. Keywords: ºBrix, shelf life, milk, pumpkin and pineapple.
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    CALIDAD FISICO-QUÍMICA Y SENSORIAL DE UN NÉCTAR DE MANGO ( Mangifera indica L ) ELABORADO CON GEL DE SÁBILA ( Aloe Vera )
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2021) ANDRADE MACÍAS TITO GUILLERMO ; YUNEZ RODRIGUEZ ALEXANDRA CAROLINA
    The purpose of this research was to evaluate the use of proportions of aloe vera gel (Aloe vera), on the physical-chemical, sensory and microbiological quality of a mango nectar (Mangifera indica L.), which was carried out in the Laboratory of Agroindustrial Processes of the Faculty of Zootechnical Sciences, Chone extension; A mango nectar was made using the Tomy atkins variety where the pulp was used, adding 5, 10 and 15% aloe vera gel. A completely randomized design was applied where four treatments were studied including a control with three replications. The results of the physical-chemical parameters were 14.20 ° Brix, pH values that vary between 4.13 and 4.57, acidity in citric acid with values between 0.62 and 0.72 g / 100 mL of citric acid and viscosity with values between 364 to 471 mPas; parameters that meet the requirements stipulated in the INEN 2337: 2008 standard for nectars, juices and fruit and vegetable beverages. The percentages of aloe gel used helped to obtain excellent stability in the mango nectar. The T3 that had 15% aloe vera gel in its formulation resulted in lower solids separation with a value of 0.9%, and at the sensory level it also resulted in greater acceptance by the panelists. The microbiological analyzes performed on the most widely accepted nectar were acceptable, with the absence of microorganisms
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    CALIDAD FÍSICO-QUÍMICA DE LA HARINA DERIVADA DE TRES VARIEDADES DE ZAPALLO PRODUCIDAS EN EL CANTÓN ROCAFUERTE, PROVINCIA DE MANABÍ
    (INDUSTRIAS AGROPECUARIAS, 2022) LOOR SOLÓRZANO MAYRA JOSSENKA ; PALACIO INTRIAGO JOSSELYN GEMA
    This research consisted of obtaining flour from the three varieties of pumpkin that are most produced in the Rocafuerte canton (common pumpkin, pepo and macre), to which the yield of the flours, the physical-chemical composition, antioxidant capacity and total carotenoids, instrumental sensory evaluation (colorimetry and hardness by methods), in addition, the different food uses that can be given to pumpkin flour are considered. For the development of the research, the pumpkin samples were subjected to a process of selection, classification, sectioning, dehydration at 60°C for 12 hours), and grinding at 210mm. The results showed that the flour extracted from the macre squash reached better averages in terms of fat 8.35%; ash 13.45%; moisture 24.39% and protein 17.70%; the common pumpkin flour reached better results in terms of NDF 19.76% and FDA 8.16%, the best carbohydrate content was for the flour obtained from the pepo pumpkin with a value of 33.85%. The three varieties of flour presented antioxidant capacity, reaching a higher average for common pumpkin flour with a value of 8327 mg/L with an inhibition of 58.90%; the highest content of carotenoids was obtained by the flour extracted from the macre squash with a value of 3387.68 g/100g of sample.
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    CALIDAD FÍSICO-QUÍMICA DE LA HARINA DERIVADA DE TRES VARIEDADES DE ZAPALLO PRODUCIDAS EN EL CANTÓN ROCAFUERTE, PROVINCIA DE MANABÍ
    (INDUSTRIAS AGROPECUARIAS, 2022) LOOR SOLÓRZANO MAYRA JOSSENKA ; PALACIO INTRIAGO JOSSELYN GEMA
    This research consisted of obtaining flour from the three varieties of pumpkin that are most produced in the Rocafuerte canton (common pumpkin, pepo and macre), to which the yield of the flours, the physical-chemical composition, antioxidant capacity and total carotenoids, instrumental sensory evaluation (colorimetry and hardness by methods), in addition, the different food uses that can be given to pumpkin flour are considered. For the development of the research, the pumpkin samples were subjected to a process of selection, classification, sectioning, dehydration at 60°C for 12 hours), and grinding at 210mm. The results showed that the flour extracted from the macre squash reached better averages in terms of fat 8.35%; ash 13.45%; moisture 24.39% and protein 17.70%; the common pumpkin flour reached better results in terms of NDF 19.76% and FDA 8.16%, the best carbohydrate content was for the flour obtained from the pepo pumpkin with a value of 33.85%. The three varieties of flour presented antioxidant capacity, reaching a higher average for common pumpkin flour with a value of 8327 mg/L with an inhibition of 58.90%; the highest content of carotenoids was obtained by the flour extracted from the macre squash with a value of 3387.68 g/100g of sample.
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    CALIDAD FÍSICO-QUÍMICO Y SENSORIAL DE UNA BEBIDA NO CARBONATADA DE NARANJA ( Citrus sinensis ) CON TRES NIVELES DE GUAYUSA ( Ilex guayusa )
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) ANZULES VALENCIA LUIS GUILLERMO ; LÓPEZ VILLALVA DIANA CAROLINA
    Guayusa (Ilex Loes) is a plant that stands out for its energizing properties and its antioxidant content. The beverage that was developed opens an alternative to the market for aromatic herbs that are booming in the country, thus providing new alternatives for farmers, processors and consumers who prefer natural and healthy products. The objective of the research was to develop an orange drink with different percentages of guayusa and determine the physical-chemical and sensory quality of the finished product. A one-factor completely randomized experimental design (DCA) was used, with three replications per treatment, including a control treatment; Being the factor under study the levels of guayusa (1.5, 2.5 and 3.5%), degrees brix, pH, titratable acidity, density were evaluated, a microbiological analysis was carried out and the antioxidant capacity of the treatments was determined. under study and to determine the most accepted treatment, a sensory analysis with a 9- point hedonic scale was applied. In addition, the viscosity and color of the treatments were evaluated by instrumental methods. The quality of the product in storage was evaluated on days 7 and 14. The orange drink with guayusa reached averages of 15.17 to 15.83°Brix, pH of 3.92 to 4.17, average titratable acidity of 3.92 to 3.48%, average density from 1,089 to 1,093 Kg/L. In the sensory part, the treatment with the highest acceptance in all the attributes evaluated was T3, which had 3.5% guayusa in its formula, likewise, T3 obtained a higher average in Luminosity with a value of 3.01, in the coordinate a* reached a higher average with a value of 3.08 and in the b* coordinate, T2 obtained a higher average of 6.83. The viscosity was better for T2 with an average of 874.53 mPa”s, microbiologically the analyzes carried out reported the absence of microorganisms demonstrating the quality of the product, it was also reported that the drinks that carried guayusa presented antioxidant capacity, reaching values of 9634.35mg/L (T1), 7416.71mg/L (T2) and 6481.06mg/L (T3). Keywords: drink, physical-chemical quality, guayusa, oran