Ingeniero en Industrias Agropecuarias
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ItemEFECTO DE LA HARINA DE FRÉJOL DE PALO ( Cajanus cajan L ) EN LA CALIDAD BROMATOLÓGICA Y SENSORIAL DE GALLETAS DULCES(INGENIERO INDUSTRIAS AGROPECUARIAS, 2022)Cookies are products that are traditionally consumed for the nutritional properties they provide in the daily diet. The research was developed with the objective of evaluating the effect of pole bean flour (Cajanus Caján L) on the bromatological and sensory quality of sweet cookies. A bromatological, microbiological and particle size characterization of bean flour was carried out. For the development of the research, a Completely Random Experimental Design was used, with three substitutions of the pole bean flour (25, 50 and 75%). The treatments under study were evaluated by applying a sensory panel with a total of 30 panelists. The treatment with the highest sensory acceptance was chosen in order to carry out physicochemical and bromatological analyses. The results show an acidity content of the flour of 0.31%, pH of 6.83. The bromatological composition obtained a moisture content of 9.20%, protein 25.70%, fat 1.16, FDN 18.55%, FDA 14.55%, nitrogen-free extract of 44.10%. The microbiological characterization and the particle size met the requirements established in the NTE INEN 616. The sensory evaluation presented a better acceptance in the T0 and T1 treatments with scores higher than 4.00. The physicochemical evaluation of treatment T1 presented an acidity of 0.13% and pH 6.67. While the bromatological characterization shows a moisture content of 8.84%, protein of 12%, 1.10%, ashes 1.57%, FDN of 36.30%, FDA of 17.12% and free extract nitrogen 50.51%. It is concluded that the inclusion of 15% of the flour presented the highest acceptance compared to the treatments under study. Keywords: bromatological, stick beans, cookies.
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ItemEFECTO DE LA INFUSIÓN DE FLOR DE JAMAICA ( Hibiscus sabdariffa ) DESHIDRATADA EN LA CARACTERÍSTICAS FISICOQUÍMICAS Y SENSORIALES DE CERVEZA ARTESANAL ESTILO BLONDE ALE.(INGENIERO INDUSTRIAS AGROPECUARIAS, 2022)The Ecuadorian craft beer industry is constantly growing, therefore, it is necessary to search for new raw materials that provide different characteristics to the alcoholic beverage with benefits for the consumer. The objective of this research was to evaluate the effect of dehydrated hibiscus flower infusion on the physicochemical and sensory parameters of blonde ale-style craft beer. A completely randomized experimental design with factorial arrangement, factor A, was used; corresponded to the concentrations of IFJD at 5%, 10% and 15%. Physicochemical variables (acidity, alcoholic strength, pH and carbonation) and sensory variables (color, persistence of foam, aroma, transparency, liveliness, bitterness, flavor and body) were evaluated for the comparison of averages, the Kruskal Wallis test was used and Tukey at 5% significance. In the physicochemical profile, a p <0.05% was obtained, the results ranged between 0.40% - 0.55% for acidity; 6.16% – 6.65% v/v (alcoholic degree); 3.26 - 3.71 (pH); 2.6 – 3.4 L CO2/L beverage (carbonation), at an organoleptic level the variables color, persistence of foam, transparency and liveliness were significantly different, the other attributes showed a p>0.05%. In conclusion, all the treatments presented acceptable microbiological quality, in terms of the physicochemical variables, the alcoholic degree and carbonation were found within what is required by INEN 2262, on the contrary, the acidity was above the norm, and the pH was only acceptable at T1. According to sensory analysis, treatment T1 (5% IFJD) showed better acceptance, with golden color characteristics, persistent foam, transparent appearance and balanced liveliness. The infusion of dehydrated hibiscus flower can be considered as a raw material in the production of craft beer style blonde ale, however, it is advisable to work with concentrations of less than 5%. Keywords: blonde ale, craft beer, physicochemical, Hibiscus sabdariffa, sensory.
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ItemACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICA DE LOS EXTRACTOS DE HOJAS DE BALSA ( Ochroma Pyramidale ) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.(INGENIERO INDUSTRIAS AGROPECUARIAS, 2022)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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ItemACTIVIDAD FITOTÓXICA Y TAMIZAJE FITOQUÍMICA DE LOS EXTRACTOS DE HOJAS DE BALSA ( Ochroma Pyramidale ) PARA LA PRODUCCIÓN DE BIOHERBICIDAS.(INGENIERO INDUSTRIAS AGROPECUARIAS, 2022)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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ItemEVALUACIÓN FÍSICA Y ANTIOXIDANTE DEL CACAO CRIOLLO ( Theobroma cacao ) PRODUCIDO EN LA PARROQUIA ZAPALLO CANTÓN FLAVIO ALFARO.(INGENIERO INDUSTRIAS AGROPECUARIAS, 2022)La presente investigación se realizó en fincas cacaoteras de la Parroquia Zapallo del Cantón Flavio Alfaro con el objetivo de evaluar las características físicas y antioxidante del cacao criollo (Theobroma cacao) producido en la parroquia Zapallo cantón Flavio Alfaro. Aplicando un diseño completamente al azar con 10 tratamientos y 3 repeticiones, empleando un análisis de varianza ANOVA al cumplir con los supuestos de normalidad y homogeneidad, caso contrario se aplicó un análisis no paramétrico de Kruskal Wallis. En los análisis físicos se evaluó el índice de semilla, porcentaje de testa, número de almendras, peso del grano ancho y largo de la almendra y humedad, además de la capacidad antioxidante. Los resultados de los análisis físicos de las muestras de las diez fincas del cacao criollo cumplen con los requisitos de la Norma Técnica Ecuatoriana INEN 176:2006; el índice de semilla tuvo una variación de 1,48g a 1,20g; el porcentaje de testa de 11,76g a 9,67g; el número de almendras de 84,67 a 67,67; peso en grano de 1,97g a 1,23g; el ancho del grano de 2,02cm a 1,85cm y largo del grano de 1,08cm a 0,96cm. La humedad cumple con la Norma Técnica Ecuatoriana INEN 176:2006 a excepción de los tratamientos T3-T6-T10 superan el porcentaje de humedad en el cacao que es 7%. En la capacidad antioxidante con relación a la capacidad de inhibir el radical libre 2,2-azinobis (3- etilbenzotiazolino6-ácidosulfonico) (ABTS) tuvo una variación de 2352,33 a 665,17 mmol Trolox/g.