Browsing by Author "Astudillo, Gabriela"

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Caracterización del proceso tradicional del pelado de maíz con ceniza con miras a la inocuidad alimentaria
(Universidad de Cuenca, 2016-09) Ochoa, María Cristina; Molina, María José; Astudillo, Gabriela; Donoso, Silvana; Ortiz, Johana
In Ecuador, as in the rest of Latin America, maize production and consumption is high (82,9 Kg/person/year). Maize is susceptible of contamination with mycotoxins, however, nixtamalization and similar peeling processes have the potential of detoxify the cereal. The objective of this study is to characterize and standardize the traditional process of peeling maize using ash in Ecuador. An exploratory study was performed I Nab´on-Ecuador from August to September 2014. Interviews were carried-out among 40 community members to collect data on maize peeling process. The Ecuadorian process “traditional process of wood ash nixtamalization” is performed as follows: it uses 1,450 grams of wood ash for each 2,500 grams of maize, this two ingredients are added to boiling water (4.8 liters) and the mixture is cooked during 0.5-1 hour with constant movement. Subsequently, the removal of the pericarp is performed by manual rub, then, the maize is subjected to soaking (12 hours) and drying (48-72 hours) processes. The standardization of the process could encourage the use of this traditional technique accessible to the community, keeping the organoleptic characteristics and ensuring food safety without increasing maize price in the market.
Elaboración de donas (rosquillas) a base de harina de camote morado, quinua y trigo, y evaluación de su potencial nutritivo
(2013) Herrera Arcentales, Sandra Priscila; Sisalima Sagbay, Diana Elizabeth; Astudillo Neira, Diana Ligia de Lourdes; Ortiz Ulloa, Johana; Astudillo, Gabriela
The purpose of the present work was to prepare a nutritional foodstuff using different regional products such as sweet potato and quinoa. After different combinations of these ingredients in products, the best option to include those ingredients, due to these products are widely consumed and accepted by the people of different ages. Three types of donuts were elaborate with different percentages of wheat flour replacement, instead sweet potato flour and quinoa flour, obtaining: 70:20:10; 75:20:5 y 65:25:10, the first value is the wheat flour percentage, the second is the sweet potato percentage, and finally the quinoa flour percentage. The maximum percentage of quinoa flour was 10% because it has a slight bitter tasted caused by its saponin content. On the other hand, the maximum percentage of sweet potato was 25% because as it does not have gluten and it avoids that the dough becomes elastic and more panifiable. Since non sweet potato flour is available at the national market, we proceeded to the handmade elaboration of purple sweet potato flour. We studied the microbiologic characteristics, the nutritional value and the sensory attributes of the elaborate donuts from purple sweet potato flour, quinoa and wheat comparing them with the traditional donuts (100% wheat flour) It was determined that all the kinds of elaborated donuts using purple sweet potato flour, quinoa and wheat had a higher nutritional value comparing with the traditional donuts which are sold in Cuenca city. After the sensorial analysis the donut “118” which contains wheat flour (75%), sweet potato flour (20%), and quinoa flour (5%) was the more accepted by the consumers. By the microbiologic analysis it was determined that the elaborated donuts were in agreement with appropriate parameters for human consumption.