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Item Evaluación de diferentes porcentajes levadura. (Saccharomyces cerevisiae) para obtención del vino dulce de miel de abeja(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2009) Bonilla Castillo, Nelson; Merino, OderayIn our country we look an excellent biodiversity, eucalypt woods and water which are the basic factors for the production of nectar, pollen, propolis and honeycomb. Considering the before aspects I realized the experimental work at San Luis parish, Riobamba city, using the design completely at random in the factorial array. (DCA) 4x2x2 repetitions, applying the INEN Norm 374. The investigation had as objective to use three percents at 0.1%, 0.2%, 0.3% of Saccharomyces cerevisiae yeast and the witness treatment at the 0.0% in a constant temperature of 18° C and 20° C, it worked with the next methodology: reception of the raw material, ingredients formulation, pasteurization at 100° C, freezing, pasteurization at 40° C, preparing of the honey bee must, correction of the, activation of the yeast, inoculation of the yeast, incubation at 25° C, fermentation at 18° C and 20° C, first racking, ageing, second racking, pasteurization at 40° C, bottling, labeling, get in store, dealing. It begun with the must at 30° Brix and the pH 3.5, at the course of 60 days in the treatment 1 worked like witness at the 0.0% of the Saccharomyces cerevisiae yeast the ° Brix were 12 with a pH 3.27, in the treatment 3 with 0.2 of yeast 19° Brix and pH 3, in the treatment 4 with 0.3 of yeast 7° Brix and pH 2.9 In the first organoleptic tests, at the 60 days the best gotten results in the witness treatment were: the frequency of most acceptance in bouquet suggests that the get pleasure alternative was preferred by the 60.49% of the 10 tasters the average of 4.06 points over 5, applying the 0.1% of the Saccharomyces cerevisiae yeast, in the transparency variable we saw that the option slightly obscure was of preference for the 56.25% of the tasters the average of 3.56 over 5, using the 0.2% of the yeast, in the frequency of flavor we saw that the alternative regular suggested the 47.56% of the tasters, the average of 3.88 points over 5 using the 0.0% of the yeast, in the acceptability variable the option was neutral for the 50.0% of the tasters, the average of 3.31% points over 5 using the 0.2% of yeast. The microbiological analysis there were no microorganisms, mesophilic bacteria, total coliforms and Escherichia coli, molds and yeasts, for these reasons we can consider our vine is fit for the human consume. The vine prepared with the 0.0% of Saccharomyces cerevisiae yeast was the witness and it got 10° GL. El treatment A1B1 with 0.1% of Saccharomyces cerevisiae yeast got 11 oGL. Was indispensable to use all the raw material recollected and produced that the bees to get the elder economical benefitsItem Obtención de una bebida alimenticia a partir del lacto suero de queso fresco, en la planta de lácteos de la Universidad Estatal de Bolívar.(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Altuna Vásquez, José Luis; Merino, OderayThe whey can be used to get a drink for human consumption and not follow desaprovechándola, national and regional strategies to use profitably cheese whey are few, there is no study or a technology applied to this type Product and very few public or private companies that support this type of research. Whey drinks are common in Europe for several decades, in general terms with this research is to demonstrate the feasibility to manufacture nutritional milk drinks milk substitutes. This work aims to develop a set of information to obtain a nutritional drink based on cheese whey, using agro-techniques for making food beverages; statistical methods for data processing; organoleptic test by a panel of tasters, and once determined the best example microbiological analysis is performed to determine the sanitary quality of the product. So through this research to provide stakeholders an opinion on this very topical. The realization of this research is warranted in order to add value to whey as seen above does not produce own sustainability. And to comply with all the activities to be undertaken following objectives.Item Aplicación de las normas inen en el control de calidad: físico, químico y microbiológico de la leche cruda y pasteurizada en la planta de productos lacteos la esperanza parroquia vinchoa, provincia Bolívar(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Pilco Soria, Gloria Mercedes; Gaibor Chavez, Juan AlbertoMany Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.Item Evaluación de tres niveles de grasa vegetal (aceite de maíz), en reemplazo de la grasa lactea para la elaboración de queso fresco, en el Instituto Técnico Agropecuario de la sierra Luis A. Martínez(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Ribadeneira Pérez, Eladio Aurelio; Galarza Padier, Edgar Javier; Sanaguano, HerminiaMany Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.Item Elaboración de mortadela especial con la utilización de la carne de llama (Lama glama), con diferentes porcentajes de harina de quinua y fécula de papa(Universidad Estatal De Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial., 2009) Guzmán Guamán, Ana Lourdes; Ilbay Guzmán, María Dolores; Moreno Mejía, Carlos RobertoMany Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.Item Respuesta de cuatro líneas promisorias de quinua dulce (Chenopodium quínoa will) a la aplicación de abono orgánico y químico en las localidades de Tagma y Laguacoto II, provincia Bolívar(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingenieria Agroindustrial, 2008) Arévalo Tenelema, Transito María; Yuquilema Huebla, Mirian Leonor; Monar Benavides, CarlosLa Quinua es reconocida mundialmente por sus excelentes cualidades alimenticias, también ha sido denominada como el alimento más completo que posee la humanidad, por lo que constituye un producto de excepcionales cualidades nutritivas, cuyo cultivo puede adaptarse muy fácilmente a las nuevas exigencias de los mercados por alimentos de origen orgánico. Por sus elevadas cualidades nutricionales, (Chenopodium quínoa, Will), al igual que el maíz, amaranto, oca, melloco, papa, y muchos otros cultivos autóctonos, constituyó históricamente uno de los principales alimentos del hombre andino, lo que contribuyó a la seguridad y soberanía humana. Actualmente el cultivo de quinua tiene buena demanda en mercados de la Unión Europea, Japón, Canadá y USA, principalmente por sus excelentes características nutricionales, que se compara a la calidad nutricional de la leche materna, The Contracting Society, se encuentra en estos momentos realizando estudios para la producción de leche de quinua a escala, a fin de complementar el mercado de las leches sin lactosa, con alternativas más ricas en proteínas y vitaminas. Por otra parte, los precios pagados en mercados europeos y estadounidenses por tonelada métrica de quinua orgánica son elevados, hasta cinco veces más que el precio internacional de la soya por tonelada métrica. Además se ha considerado que los cultivos andinos tienen una gran incidencia en la economía del campesino y por lo tanto del Ecuador- (INIAP, 1.987). Quinua, planta conocida también como arrocillo, trigo inca, kiuna (en quechua), quinua (en mapuche) y arroz del Perú. Es netamente americana (Andes de Colombia, Perú, Ecuador, Chile y Bolivia), y se cultiva desde hace unos 3.000 a 5.000 años. De la planta de quinua se obtiene una fécula con la cual se prepara un tipo de galleta, pan y una bebida que, según su grado de fermentación, puede ser aloja o chicha. Microsoft ® Encarta ® 2.006. © Las expectativas de cultivarla, han crecido entre los agricultores del Ecuador, Perú y Bolivia, debido a la demanda que ha empezado a generarse en los mercados locales e internacionales. La quinua, fue el alimento preferido por los aztecas, mayas e incas, y hoy se han convertido en los mejores alimentos para los viajes espaciales, Investigadores de la NASA consideran a la Quinua como un alimento excepcionalmente completo y balanceado, muy útil para ser utilizado por los astronautas. En el Ecuador, la producción de quinua, en orden de importancia, se da en Imbabura, Chimborazo, Cotopaxi, Carchi, Tungurahua y Bolívar. En las demás provincias se ha extinguido o no es significativa. Tomado de la Revista "Cultivos Controlados", Agosto 2001. En la provincia Bolívar el cultivo de (Chenopodium quínoa, will), no ha sido explotado en gran escala, debido a la falta de información técnica, al poco conocimiento y participación de los campesinos sobre el desarrollo de este cultivo. Se estima una superficie cultivada de 500 has con un rendimiento promedio de 950 kg. /ha. (Monar, C. 2.000). En el ciclo 2002-2003 participan en el programa ERPE¹, 5.604 familias de las cuales 5.313 están produciendo quinua y 291 producen amaranto, el número de familias indicadas están ubicadas en 156 comunidades de las provincias de Chimborazo, Bolívar y Cotopaxi, ya que son alternativas válidas para la consecución de beneficios económicos y educacionales que sirven para señalar caminos para la gente pobre del Ecuador particularmente en las provincias serranas. Ferpe @ erpe.Org.ec. ¹. Escuelas Radiofónicas Populares del Ecuador. Las prácticas orgánicas ofrecen granos de calidad integral, es decir, con cualidades nutricionales, de sanidad (sin plaguicidas ni elementos nocivos), de apariencia física y sabor, que hacen que la quinua sea más apreciada comercialmente, con precios entre 15 y 30% mayores al del producto convencional, por su contribución a la seguridad e inocuidad alimentaría. Actualmente se dispone de una sola variedad comercial de quinua dulce como es el INIAP — Tunkahuan, en cualquier momento perderá su resistencia o tolerancia al complejo de enfermedades foliares, y debido a la creciente demanda de los diferentes segmentos del mercado con valor agregado de quinua, fue necesario continuar con el proceso de evaluaciones participativas de cuatro líneas promisorias de quinua dulce con enfoque agro ecológico con el uso racional de fertilizantes químicos y orgánicos como la ECOabonaza, siendo los actores principales el INIAP, la UEB y los productores /as. En esta investigación, se plantearon los siguientes objetivos: Medir el efecto de la fertilización química y orgánica sobre 10 componentes principales del rendimiento de quinua. Evaluar la respuesta de cuatro accesiones de quinua dulce en dos localidades del cantón Guaranda. Realizar la transferencia de tecnología a los agricultores /as a través de dos actividades de investigación participativa en planta y en poscosecha, con énfasis a las características, agronómicas, morfológicas y nutricionales.