Viejo Villegas, María Belén; Viejo Villegas, María Andrea(2024)
Cocoa (Theobroma cacao L.) originates from South America, specifically from the Upper
Amazon region. Two types of cocoa have been developed: Criollo and Nacional. A
classification system establishes a quality standard ...
Sarmiento Ruiz, Dayana Carolina; Neira Silva, Jean Pierre(2024)
In the present thesis work, the effect of incorporating porcine blood plasma in sausages
with different concentrations of porcine plasma (1%, 3% and 5%) was investigated, evaluating
its water retention capacity, yield ...
Camacho Luzón, Diana Julexi; Ordoñez Mejía, Kevin Joel(2024)
Postharvest fruit deterioration represents a significant challenge in the food industry, leading to
substantial economic losses and resource wastage. Therefore, developing processing methods
that extend shelf life while ...
Mendoza Álvarez, Jean Carlos; Peláez Armijos, Nayely Nahomi(2024)
The production of fine flavored cocoa generates large quantities of cocoa shell, a byproduct rich in cellulose, hemicellulose and lignin. The objective of this research was the
chemical transformation of cocoa shell into ...
This study focuses on the development of a chocolate bar enriched with bioactive
compounds through the addition of a microencapsulated extract of Ganoderma Lucidum, as
an innovative alternative for diversifying health ...
Paltin Macas, Luís Ronald; Arteaga Junco, Kelly Johanna(2024)
This project focuses on the development of banana-based ketchup, aiming to optimize the
product’s quality and production efficiency. The key objective was to create a balanced and
economically viable formulation for the ...
This study analyzed the extraction of oil from granadilla (Passiflora ligularis) seeds, evaluating
its physicochemical properties and oxidative stability. Prior to extraction, the seeds underwent
mucilage removal and ...
Rivera Ávila, Nicole Carolina; Correa Torres, Daniel Alejandro(2024)
The objective of this study was to obtain a food-grade hydrogel from the cellulose present
in rice husk through a chemical methylation process. The transformation of the hydrogel
was carried out through alkaline ...
The present research work aims to study the effect of modification conditions on the
physicochemical properties of banana starch (Musa spp. AAA subgroup Cavendish). In the
starch extraction process, the wet milling method ...
Coffee is one of the most consumed products at both the national and global levels, due
to its unique and exquisite sensorial characteristics, but coffee goes far beyond that, since
its chemical composition contains ...
Cucumber (Cucumis sativus L.) is a globally consumed vegetable and is highly valued
in the food industry. However, its quality largely depends on its physicochemical
properties, such as texture, soluble solids, pH, and ...
Pagalo Tacuri, Kevin Oscar; Zambrano Abril, Anthony Josué(2024)
The present study aims to develop a laminated-type pasta by partially replacing
wheat flour with native oca starch (Oxalis tuberosa), evaluating its thermal and
bromatological properties to determine its viability as an ...
The chocolate spread market has gained popularity due to its versatility and taste. Most
of the spreads sold are high in added refined sugars and fats such as palm oil which is
high in saturated fats. The objective of ...
This research analyses the use of banana rachis as a raw material to obtain fermentable
sugars by means of physical-chemical treatments and enzymatic saccharification. Banana
production generates a large amount of ...
Jara Romero, Denisse Alejandra; Belduma Belduma, Diego Bratzon(2024)
The purpose of this work was to develop and evaluate the physical and mechanical
properties of films made from acetylated starch of Chinese potato Colocasia esculenta
with microcrystalline cellulose and oregano essential ...
Zamora Apolo, Ericka Nicole(Machala: Universidad Técnica de Machala, 2024)
This research investigates the partial substitution of wheat flour with lupin bean flour in the production of “Spätzle” pasta. The study evaluated the thermal, sensory, and nutritional properties of the resulting formulations. ...
Paz Zhuño, Carlos Humberto; Idrovo Molina, Karol Nicole(Machala: Universidad Técnica de Machala, 2024)
The production of orito banana (Musa acuminata AA) is a very significant activity that is part of the country's economy, being used as a fruit or as an input in food processing. In this sense, the automation of the fruit ...
Paladines Torres, Yuliana Yamileth; Sivisapa Pauta, Cecilia Del Cisne(Machala: Universidad Técnica de Machala, 2024)
The objective of this research was to develop a dry mix for baking using placenta and cocoa husk (Theobroma cacao L,) as an alternative to diversify cocoa-derived products, To achieve this, banana, placenta, and cocoa husk ...