Browsing by Author "Ramírez Jimbo, Patricia Liliana"

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Aprovechamiento del suero lácteo para la formulación de una bebida energética
(2019) Pérez Ullaguari, José Luis; Ramírez Jimbo, Patricia Liliana
The present work consists in the formulation of an energy drink frommilk whey from the cheese industry. As a first point, the clarification process of the whey was performed to eliminate foreign particles, as well as unpleasant odors and tastes. Four clarification methods were used and the one that resulted in a cleaner serum was selected, especially the one that does not eliminate the nutritive components of the beverage. The clarifying media used: Activated carbon, unflavored gelatin, albumin (egg white) and sodium carrageenan. Physicochemical analyzes were performed on the serum both before and after the clarification process. The energy drink is composed, in addition to the main components of whey (proteins, vitamins, certain minerals), of: caffeine, acesulfame K, glucose and sucrose. It also added natural flavorings, acidulants. An experimental design was carried out, where caffeine, glucose and sucrose were varied, obtaining a total of 5 formulations, of which, by means of surveys to university students, it was selected so that it has greater sensory acceptance. In this work, the shelf life of the drink was also evaluated, where, for a period of 31 days, the product was stored in different environments and conditions (room temperature and refrigeration). The parameters evaluated were: color, odor, ° Brix and pH and the useful life of the drink was determined, as well as the optimal conditions for its conservation and storage.
Cinética de fermentación láctica de col blanca (Brassica olerácea L. capitata)
(2020) Zúñiga García, Daniela Estefanía; Montaleza Auquilla, María Magdalena; Andrade Muñoz, Diana Jésus; León Vizñay, Jéssica Andrea; Ramírez Jimbo, Patricia Liliana; Criollo Ayala, Diana Alexandra; Astudillo Ochoa, Sonia Margoth; Loja, María; Andrade Tenesaca, Dolores Susana
This study examined the chemical kinetics of natural lactic fermentation of white cabbage (Brassica olerácea L.- capitata var.). First, the experimental design was developed and the optimal conditions (temperature, fermentation time and sea salt concentration) for the growth of lactic bacteria were defined. The optimal corresponds to a temperature of 25°C, a duration of 14 days and a sea salt content of 3%. The experiment was replicated in eleven bottles and the pH, the concentration of glucose, fructose, and lactic acid bacteria were determined. Second, the integral method was used to define the kinetics of the chemical reaction. For glucose, zero-order kinetics was set with a kinetic constant of 2x10-6 g/ml.min (correlation coefficient = 0.98), and showed that the reaction rate was independent of the glucose concentration. Regarding the fructose, the second-order kinetics was set with a constant of 1.45x10-2 ml/g.min (correlation coefficient = 0.98). The equation −𝑟𝑐6𝐻12𝑂6 = [ 0.0145 (C𝑐6𝐻12𝑂6) 2 ] g/ml.min represents the speed of sugar consumption in a natural lactic fermentation reaction of white cabbage. The modeling approach will help the fermenter to improve the fermenting design and enhance the production process.
Elaboración de queso mozzarella basado en tres tipos de fermentación: enzimática, ácida y ácida-enzimática
(2017) Serrano Alvarado, Paola Andrea; Ramírez Jimbo, Patricia Liliana
The main objective of research is to develop Mozzarella cheese with different types of fermentation: acid, enzymatic and acid-enzymatic by means of the addition of: citric acid, lactic ferment TCC-20 (Streptococcus Thermophilus y Lactobacillus Helveticus) and citric acid with lactic ferment respectively, to compare and define the cheese which presents the best organoleptic properties, the products were manufactured in the laboratory of "Dairy Technology" of the University of Cuenca. The quality of raw milk was determined through analysis bromatological and microbiological, to meet with the parameters set by the standard. To determine whether the products meet the quality regulations specified by the standard INEN and they can be consumed were performed bromatological tests as determining the percentage of fat, moisture and protein, microbiological analysis were also conducted. Stability of each cheese was obtained with the pH reading and sensory evaluation of color, smell, taste and texture, every two days for a period of 30 days. With the help of surveys and tastings developed to different people between men and women, observed that Mozzarella cheese made from acid-enzymatic fermentation has greater acceptance.
Elaboración de quesos frescos de cabra usando carragenina como retenedor de humedad
(Universidad de Cuenca, 2024-02-01) Segarra Zenteno, Rafael Alejandro; Ramírez Jimbo, Patricia Liliana
This experiment aimed to elaborate on goat cheese using Carrageenan at different percentages. A qualitative experimental study was performed using different concentrations of Carrageenan with a range of values of (0%; 0.1%; 0.3%; 0.4% y 0.5%). The product obtained was evaluated regarding organoleptic characteristics using a tasting test based on the hedonic scale. In addition, a physical-chemical analysis of humidity was conducted on seven samples of the selected cheese and seven samples of the control cheese, using the equipment (High-Performance Humidity Analyzer), which replaced the procedure of the Ecuadorian Technical Standard (NTE by its Spanish acronym) INEN (National Standards Body of the Republic of Ecuador, by its Spanish acronym) 63 for humidity retainers. The moisture analysis results were evaluated using Microsoft Excel; fourteen data were analyzed in the Excel database. After that, the t-test (Student’s test) was used to determine the response variable moisture. The results showed significant differences between the two data groups and indicated that the product complies with the requirements of NTE INEN 63; thus, the efficiency of the stabilizer as a moisture retainer was evaluated.
Elaboración de un queso untuoso de kéfir enriquecido con inulina
(Universidad de Cuenca, 2024-11-02) Fernández Toro, Diego Patricio; León Vásquez, Mónica Romanélia; Ramírez Jimbo, Patricia Liliana
The present work aims to make an unctuous cheese using kefir and inulin as probiotic and prebiotic sources. A 2×3 factorial experimental design was carried out, varying the concentrations of kefir (5% and 10%), and inulin (0%, 0.5% and 1%) to identify the optimal formulation of the unctuous cheese. Subsequently, hedonic surveys were carried out on the participants to evaluate the organoleptic properties including taste, smell, color and texture. In addition, a kinetic model of the pH was applied to determine the reaction order and the optimal shelf life of the product, which was subjected to a microbiological analysis. The results of the statistical analysis indicated that the combination of 10% kefir and 0.5% inulin (a2b2 treatment) obtained the best acceptance in terms of color, smell, taste and texture. This result highlights that kefir favors the fermentation of milk, providing a pleasant acidic flavor, while inulin contributes directly to the consistency of the texture of the cheese. The initial pH of the cheese was 4.4 and, after 21 days, it decreased to 3.61. These data suggest that the degradation of the organoleptic properties of the product follows a first-order reaction model, establishing its consumption time at approximately 24 days. Finally, the results of the microbiological analysis confirmed compliance with the requirements established in the regulations, thus guaranteeing a high quality and safe food for consumption.
Elaboración de una bebida fermentada baja en calorías a partir del suero dulce obtenido como subproducto en la elaboración de queso fresco con Bifidum Bacterium saborizada con durazno
(2017) Cajamarca Huayllazaca, Henry Marcelo; Ramírez Jimbo, Patricia Liliana
This titration work is focused on making a functional type drink from the sweet whey that is obtained as a by-product in the elaboration of fresh cheese to have a drink of great nutritional value, it contains lactose in great proportions as structural carbohydrate, Which allows the growth and multiplication of bacteria, to this advantage, this research work was based on the use of sweet whey in the production of fermented beverages by using the ferment Bifidum bacterium giving us a mix of probiotic bacteria and vitamins and to these we added other additives as stabilizers, fruit pulps, to improve the organoleptic and nutritional characteristics of the final product, to prolong the durability of the same. This beverage will provide benefits to human health, it can stimulate the immune response, modulate gastrointestinal motility, prevent the onset of diarrhea, and protect against human infection. The investigation the physical-chemical, bromatological and microbiological analyzes of the serum and the finished beverage were carried out to determine if they met the established standards, a statistical analysis was performed with the data obtained from the analyzes according to the objectives set, a Proof of acceptance of the product through the application of a survey to evaluate the acceptance of a new product consisting of a functional beverage, this refers to those processed foods which contain ingredients that play a specific role in the physiological functions of the human organism, beyond Of its nutritional content.
Elaboración de una bebida funcional proteica saborizada de lactosuero
(Universidad de Cuenca, 2021-07-27) Bacuilima Valdez, Wilson Sebastián; Ramírez Jimbo, Patricia Liliana
The present titration work deals with the elaboration of a flavored protein drink of a functional type, which was manufactured from whey with the addition of proteins derived from milk. For the formulation of the drink, an experimental design was applied, which consisted in varying the concentrations of the proteins used (sodium caseinate and casein) and the sucrose, generating a total of 8 formulations. The formulation with the highest organoleptic acceptability was determined by using a tasting panel. In the production process of the beverage, it was necessary to apply filtration, skimming, clarification and pasteurization operations to the whey in order to ensure an adequate condition of the matter. Physicochemical and microbiological analyzes were carried out on both the whey and the drink produced in accordance with their respective standards in order to guarantee adequate food safety. Additionally, the nutritional information of the drink was obtained through bromatological analyzes carried out on it. Once the drink was made, organoleptic, physicochemical and microbiological stability analyzes were carried out for a period of 35 days, in order to determine possible variations in its properties. The results obtained from these analyzes made it possible to estimate the useful life of the product. Finally, a nutritional and economic comparison of the drink made with other similar drinks on the market was made. This comparison led us to estimate whether the drink produced is competent
Elaboración de yogur de mora con adición de colorantes naturales extraídos de Jamaica (Hibiscus sabdariffa L) y Ataco (Amaranthus hybridus L)
(Universidad de Cuenca, 2024-11-26) Jara Allaico, Génesis Camila; Llumiquinga Moscoso, Gabriela Alejandra; Ramírez Jimbo, Patricia Liliana
The present work follows an experimental-qualitative-quantitative design, whose main objective is the elaboration of a blackberry yogurt using natural colorants extracted from hibiscus (Hibiscus sabdariffa L) and ataco (Amaranthus hybridus L). The colorants were obtained by aqueous extraction and spray drying. Six formulations were established applying a factorial design with two study variables: type of colorant and concentration (0.25, 0.75 and 1.25 g/100 ml of yogurt). An evaluation of organoleptic characteristics (odor, color, flavor and texture) was applied to the yogurt produced. To obtain the formulation with the best results, an ANOVA analysis was used, being the “M3” formulation corresponding to ataco as the type of colorant with a concentration of 1.25 g/100 ml of yogurt, the product with the best acceptance by the participants, demonstrating the efficiency of the ataco colorant in the highest concentration to improve the sensory perception of the yogurt. Finally, the analysis of microbiological and physicochemical parameters of the product was performed with the selected formulation, verified according to NTE INEN 2395:2011. The results indicated that the yogurt produced meets the quality standards and maintains the food safety required for its consumption, highlighting the relevance of the use of natural colorants as a viable alternative in food production and contributing to the supply of healthy foods in the domestic market. It is expected that this degree project will establish a starting point for future research, promoting the development of the food industry and research in the field of chemical engineering.
Food allergy, airborne allergies, and allergic sensitisation among adolescents living in two disparate socioeconomic regions in Ecuador: a cross-sectional study
(2020) Morillo Argudo, Diana Alexandra; Andrade Tenesaca, Dolores Susana; Rodas Espinoza, Claudia Rosana; Perkin, Michael; Gebreegziabher, Tesfalem Lukas; Zúñiga Carpio, Gabriela Alexandra; Andrade Muñoza, Diana; Ramírez Jimbo, Patricia Liliana; García García, Ana Angélica; Ochoa Avilés, Angélica María
Background: Allergic diseases are under-investigated and overlooked health conditions in developing countries. We measured the prevalence of food allergy (FA), airborne allergic disease, and allergic sensitisation among adolescents living in 2 socio-demographically disparate regions in Ecuador. We investigated which risk factors are associated with these conditions. Methods: A cross-sectional study involved 1338 students (mean age: 13 ± 0.9 years old) living in Cuenca (n = 876) and Santa Isabel (n = 462). History of allergic symptoms (noted by parents or doctor) to food, house dust mites (HDM), pollen, and pets were recorded. Sociodemographic characteristics, environmental exposures, and parental history of allergic disorders data were collected. Sensitisation to 19 food and 20 aeroallergens was measured by skin-prick testing (SPT). FA and airborne allergic diseases (to HDM, pollen, cat, or dog) were defined as a report of allergic symptoms noted by doctor, together with a positive SPT (wheal size ≥3 mm). Logistic regression models were used to identify environmental and parental factors associated with allergic conditions. Results: FA was prevalent among 0.4% (95% CI 0.2%–0.9%), and food sensitisation among 19.1% of the adolescents. Shrimp was the most frequent food linked with FA and food sensitisation. Risk factors associated with FA could not be evaluated due to the low prevalence. Food sensitisation was higher among adolescents exposed to family smoking (OR 1.63, 95% CI 1.14–2.34, p = 0.008) and those with parental history of allergic disorders (OR 1.68, 95% CI 1.13–2.49, p = 0.01), but less common among adolescents owning dogs (OR 0.59, 95% CI 0.41–0.84, p = 0.003). Airborne allergic diseases were prevalent amongst 12.0% of the adolescents (95% CI: 10.4–13.9, n = 1321), with HDM as the primary allergen (11.2%). Airborne allergic diseases were less common among adolescents with more siblings (OR 0.79, 95% CI 0.65–0.96, p = 0.02) and those who lived with farm animals in the first year of life (OR 0.47, 95% CI 0.23–0.95, p = 0.04), but, most common among adolescents with a smoking family (OR 1.67, 95% CI 1.04–2.70, p = 0.03) and with a parental history of allergic disorders (OR self-perceived: 2.62, 95% CI 1.46–4.71, p = 0.001; OR diagnosed by a doctor: 4.07, 95% CI 2.44–6.80, p < 0.001). Conclusions: FA and airborne allergies are less prevalent in Ecuador than in developed regions; there is a great dissociation between the prevalence of allergic disease and allergic sensitisation. Shrimp and HDM were the most prevalent allergens. Risk factors identified in this study to be related to allergic diseases should be considered by physicians, health practitioners, and epidemiologists in Ecuador.
Implementación de dos líneas de producción: yogurt saborizado y queso mozzarella en la empresa láctea del cantón Pallatanga provincia de Chimborazo
(Universidad de Cuenca, 2021-12-17) Yautibug Vimos, Klever Rene; Ramírez Jimbo, Patricia Liliana
In the JERSY CHEESE PRODUCTION COMPANY of the Pallatanga canton, province of Chimborazo two dairy production lines were implemented: flavored yogurt and mozzarella cheese using bovine milk. The plant processes 5 000 L of milk per day and the total volume of raw material is used to make fresh cheese, consequently, there is an overproduction of this product by increasing the raw material in winter times, without the option to produce other production lines which makes the development of this implementation feasible. To carry out the implementation, the design of the production processes was developed through DPOs, the raw materials to be added according to the formulation of each product were calculated, equipment and materials to be implemented were listed with their respective specifications and costs, labels were designed for each product in accordance with the provisions of NTE INEN 1334-1 and NTE INEN 1334-2, the respective procedures were carried out to obtain the sanitary registration. In addition, the financial study was carried out to know the cost of the implementation of equipment and for the processing of the documents of these two production lines. With the market study through surveys, the acceptance of the product to the consumer's palate was known. Finally, the final product was analyzed in laboratories accredited and certified by the Ecuadorian Accreditation Service (SAE), from which results of physicochemical, microbiological, bromatological, nutritional information have been obtained and with these results the nutritional traffic light has been calculated. The analyses carried out made it possible to obtain the sanitary registration, issued by the Sanitary Regulation and Control Agency (ARCSA) complying with NTE INEN 2395 for yogurt and NTE INEN 82 for mozzarella cheese.