Ingeniero en Industrias Agropecuarias

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    “ESTUDIO DE FACTIBILIDAD DEL ÁREA DE PANIFICACIÓN DEL LABORATORIO DE PROCESAMIENTO DE ALIMENTOS DE LA FACULTAD DE CIENCIAS ZOOTÉCNICAS.”
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2007) SOLÓRZANO MUÑOZ YONNY JAVIER ; ZAMBRANO BASURTO ANA LÍA
    The present project consists on the creation of a panification area (bread) in the plant I steer Industrial Agriculture of Ciencias Zootécnicas's Ability, its distribution and sale was carried out in the Comisariato of the Technical University of Manabí and other commercial centers. The elaboration was carried out by means of of having kneaded manually in this case and it was used (flour butter and salt… /) During this process it was used chemical preservatives that is to say (Yeast, coloring… /), the final presentation will be in cabinets and it will be sold in unitary form. The benefits are better prices for those producing of the flour, work source with good salaries, and the consumer will have a product of quality, to weigh that it is n well-known product in our canton.
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    INFLUENCIA DE LA HARINA AMARANTO ( Amaranthus spp ) Y JALEA DE MANGO ( Mangifera indica ) SOBRE LA COMPOSICIÓN BROMATOLÓGICA, FISICOQUÍMICA Y SENSORIAL DE UNA BARRA ENERGÉTICA.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) MENDOZA CEDEÑO CRISTHIAN GREGORIO ; QUIROZ VERA EULER ALEXANDER
    Energy bars are a food source with a high nutritional power of great interest in people's daily diet. The research was developed with the objective of evaluating the influence of amaranth (Amaranthusspp) and mango jelly (Mangifera indica) on the bromatological, physicochemical and sensory composition of an energy bar. A completely randomized block design was used with a total of four treatments with three replicates for each of them. Mango jelly was standardized at 15% and three concentrations of amaranth flour (20, 30 and 40%) were added. A physicochemical (pH, % acidity), microbiological (Determination of Coliforms NMP/cm3, Determination of Fecal Coliforms NMP/cm3, Standard count on the REP plate CFU/cm, Count of molds UP) was carried out on each of the treatments. /cm3, UP yeast count/cm3), bromatological (Moisture (%), Ash (%), Fiber (%), Protein (%), Fat (%), Energy (cal/100g), and sensory (Color, smell, taste, texture and general appearance).For the statistical analyses, the INFOSTAT statistical program was used, with a 95% confidence interval. The results of the physicochemical parameters show that the acidity values increased as the concentration increased. of amaranth flour and while the pH decreased, while the microbiologica l requirements were found within the parameters described in the NTE INEN 2595. The microbiological analyzes show the best results in T3 with the highest energy content of 4112, 28 Kcal.kg1. The Evaluation sensory was better in treatment T3 with ratings from 4.10 to 4.30. Keywords: amaranth, energy bars, jelly.
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    ESTABILIDAD FISICOQUÍMICA, MICROBIOLÓGICA Y ACEPTABILIDAD DE HIDROMEL AROMATIZADA CON LIMONENO DE CÁSCARA DE NARANJA ( Citrus sinensis ).
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) ANCHUNDIA CEVALLOS MERCEDES ESTEFANÍA ; ESPINOZA MONTES KARINA FERNANDA
    The main objective of this research was to evaluate the physicochemical and microbiological stability and acceptability of mead flavored with limonene from orange peel (Citrus sinensis), using a completely randomized experimental design (DCA), studying three treatments with different percentages of reduction of orange peel limonene (T1: 0.05%, T2: 0.10%, T3: 0.15%) plus a control (T0/0.00%), evaluating microbiological parameters (molds and yeasts), physicochemical parameters (soluble solids in °Brix, relative density at 15°, pH, and alcoholic degrees), in each of the treatments, taking into account the NTE INEN 2802. To know the level of acceptance, a sensory analysis was carried out through a test carried out on 15 panelists or untrained judges, for the elaboration of the results the Microsoft Excel version 2016 computer program was used, with the XRealStats complement, proceeding with the graphic demonstration and interpretation of the same. In the physicochemical analyses, it was revealed that there were no significant differences between each of the treatments, emphasizing the F value <0.05, corresponding to the variables of soluble solids, relative density, alcohol level and microbiological ranges. The results obtained in the microbiological analyzes comply with the ranges allowed in the NTE INEN 2802, where T2 (0.10%) had better acceptance in what corresponds to the sensory analysis carried out, concluding that the limonene obtained from the orange peel, provides good characteristics to the elaborated Mead, having a good level of acceptability, in addition to meeting the necessary requirements. Keywords: Limonene, density, mead, stability, analysis.
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    EFECTO DE LA SUSTITUCIÓN PARCIAL DE SALES DE NITRO POR ACEITE ESENCIAL DE OREGANO ( Origanum vulgare ) SOBRE LA CONSERVACIÓN Y ACEPTABILIDAD DE LA SALCHICHA DE POLLO.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2022) DOMÍNGUEZ CALDERÓN JHON PAÚL ; ZAMBRANO VÉLEZ JOSÉ DANIEL
    Natural preservatives are gaining more strength in industrial production systems, which guarantees consumer confidence, and for this reason the objective of this research is to evaluate the effect of the partial substitution of nitro salts for essential oil of oregano (Origanum vulgare) on the preservation and acceptability of chicken sausage. The present study was carried out at the Technical University of Manabí, Faculty of Zootechnical Science, carrying out four treatments, the following being T1= 100% nitrite; T2= 50% nitrite-50% oregano essential oil; T3= 25% nitrite-75% oregano essential oil, T4= 100% essential oil of oregano, which underwent a physical analysis (chewiness), chemical (by heating, fat, protein, ash, pH, binders) and microbiological (Salmonella, Mesophilic aerobes, Enterobactereaceae, Escherichia coli and Staphylococcus aureus) an organoleptic analysis was also performed by analyzing it in the SPSS statistical program using Duncan. The results of the physical-chemical analysis obtained show that all the treatments comply with the INEN 1338 standard, for the microbiological analyzes the treatments showed that they are suitable for consumption, although the treatments with a greater quantity of essential oil have fewer microorganisms and the results of acceptability of the sensory panel of the product shows that the treatment T2 = 50% nitrite-50% essential oil of oregano had greater acceptance, the results obtained report thet the essential oil of oregano is an excellent natural preservative in chicken sausage since it inhibits the microorganismos giving the producto a longer shelf life. Keyword: natural preservative, sausages, essential oils.
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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.