Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying
Ahuyama cream (Cucurbita moschata) contains a large amount of nutrients, among which a high amount of minerals and carbohydrates stands out. The spray drying technology corresponds to a technique by which water is evaporated from a liquid or semi-liquid phase for its conversion to a solid phase (dry...
- Autores:
-
Zabaleta Durango, Yenifer
Vásquez López, Kellys Tatiana
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2021
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/4219
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/4219
- Palabra clave:
- Ahuyama
Spray secado
Maltodextrina
Solubilidad
Humedad
Rendimiento
Color
Ahuyama
Spray Dried
Maltodextrin
Solubility
Moisture
Yield
Color
- Rights
- openAccess
- License
- Copyright Universidad de Córdoba, 2021
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Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| title |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| spellingShingle |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying Ahuyama Spray secado Maltodextrina Solubilidad Humedad Rendimiento Color Ahuyama Spray Dried Maltodextrin Solubility Moisture Yield Color |
| title_short |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| title_full |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| title_fullStr |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| title_full_unstemmed |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| title_sort |
Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray drying |
| dc.creator.fl_str_mv |
Zabaleta Durango, Yenifer Vásquez López, Kellys Tatiana |
| dc.contributor.advisor.none.fl_str_mv |
Ortega Quintana, Fabian Alberto Vélez Hernández, Gabriel Ignacio |
| dc.contributor.author.none.fl_str_mv |
Zabaleta Durango, Yenifer Vásquez López, Kellys Tatiana |
| dc.subject.proposal.spa.fl_str_mv |
Ahuyama Spray secado Maltodextrina Solubilidad Humedad Rendimiento Color |
| topic |
Ahuyama Spray secado Maltodextrina Solubilidad Humedad Rendimiento Color Ahuyama Spray Dried Maltodextrin Solubility Moisture Yield Color |
| dc.subject.keywords.eng.fl_str_mv |
Ahuyama Spray Dried Maltodextrin Solubility Moisture Yield Color |
| description |
Ahuyama cream (Cucurbita moschata) contains a large amount of nutrients, among which a high amount of minerals and carbohydrates stands out. The spray drying technology corresponds to a technique by which water is evaporated from a liquid or semi-liquid phase for its conversion to a solid phase (dry product) with a low moisture content, being universally used in the agri-food area in order to to improve the preservation, stability, storage, transportation, among other characteristics of this class of products. For the development of this research, we evaluated the acceptance of three formulations of ahuyama cream with 50 untrained panelists with an age range between 18 and 50 years, of different genres, through a sensory acceptance test, which provided the formulation selected for the development of this research. The objective of this work was to evaluate the drying conditions of the ahuyama cream by the Spray drying method, using Maltodextrine as an encapsulant at different concentrations (8, 12 and 16 %), at different inlet temperatures of the drying air (170°C, 185°C and 200°C). Determining the effect, they have on moisture, solubility, performance, and color of the ahuyama cream powder. The development of this grade work, as a result, shows that the variables of responses studied (humidity, solubility, yield and color), were affected by the variation of process conditions (temperatures and maltodextrine concentrations), evidenced in the results of samples 9 and 3. Concluding that the favourable conditions for obtaining a product with the best xiii conditions of the response variables evaluated (moisture, solubility, yield, color) were at an input temperature of 200°C and a maltodextrin concentration of 16%. However, it is recommended that the formulation (Table 7) used be equal to the one worked in this research. Because the acceptance of tasters for formulation 3. |
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2021 |
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2021-06-30T14:40:02Z |
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2021-06-30T14:40:02Z |
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2021-06-29 |
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Trabajo de grado - Pregrado |
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http://purl.org/coar/version/c_71e4c1898caa6e32 |
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info:eu-repo/semantics/bachelorThesis |
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http://purl.org/coar/resource_type/c_7a1f |
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https://repositorio.unicordoba.edu.co/handle/ucordoba/4219 |
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https://repositorio.unicordoba.edu.co/handle/ucordoba/4219 |
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spa |
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Copyright Universidad de Córdoba, 2021 |
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Copyright Universidad de Córdoba, 2021 https://creativecommons.org/licenses/by-nc-nd/4.0/ Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) http://purl.org/coar/access_right/c_abf2 |
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Facultad de Ingeniería |
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Montería, Córdoba, Colombia |
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Ingeniería de Alimentos |
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Ortega Quintana, Fabian Alberto3d26269e-0577-4f21-a662-1e9009350284-1Vélez Hernández, Gabriel Ignacioe32f967b-b203-4584-8f0f-f81f38f9dd3f-1Zabaleta Durango, Yenifer2a04e9a8-d2fe-469b-b940-2a6dcece35c0-1Vásquez López, Kellys Tatiana7dcfee2d-c880-4c15-b840-9c4d817a6e3c-12021-06-30T14:40:02Z2021-06-30T14:40:02Z2021-06-29https://repositorio.unicordoba.edu.co/handle/ucordoba/4219Ahuyama cream (Cucurbita moschata) contains a large amount of nutrients, among which a high amount of minerals and carbohydrates stands out. The spray drying technology corresponds to a technique by which water is evaporated from a liquid or semi-liquid phase for its conversion to a solid phase (dry product) with a low moisture content, being universally used in the agri-food area in order to to improve the preservation, stability, storage, transportation, among other characteristics of this class of products. For the development of this research, we evaluated the acceptance of three formulations of ahuyama cream with 50 untrained panelists with an age range between 18 and 50 years, of different genres, through a sensory acceptance test, which provided the formulation selected for the development of this research. The objective of this work was to evaluate the drying conditions of the ahuyama cream by the Spray drying method, using Maltodextrine as an encapsulant at different concentrations (8, 12 and 16 %), at different inlet temperatures of the drying air (170°C, 185°C and 200°C). Determining the effect, they have on moisture, solubility, performance, and color of the ahuyama cream powder. The development of this grade work, as a result, shows that the variables of responses studied (humidity, solubility, yield and color), were affected by the variation of process conditions (temperatures and maltodextrine concentrations), evidenced in the results of samples 9 and 3. Concluding that the favourable conditions for obtaining a product with the best xiii conditions of the response variables evaluated (moisture, solubility, yield, color) were at an input temperature of 200°C and a maltodextrin concentration of 16%. However, it is recommended that the formulation (Table 7) used be equal to the one worked in this research. Because the acceptance of tasters for formulation 3.1. INTRODUCCIÓN.......................................................................11.1 Ahuyama (Cucurbita moschata)............................................11.2 Características botánicas.......................................................21.3 Composición............................................................................21.4 Características de la crema ...................................................31.4.1 Crema de ahuyama (Cucurbita moschata)....................31.4.2 Propiedades de la crema de ahuyama (Cucurmita moschata) .....................................................................................31.5 Encapsulación.........................................................................41.6 Maltodextrina.........................................................................41.7 Prueba sensorial .....................................................................41.7.1 Prueba afectiva................................................................41.8 Secado por Spray drying .......................................................51.8.1 Factores a considerar en el proceso de secado .............52. REVISIÓN DE LITERATURA ..................................................63. DISEÑO METODOLÓGICO......................................................83.1 Tipo de investigación..............................................................83.2 Localización del proyecto ......................................................83.3 Variables.................................................................................83.3.1 Variables independientes ...............................................83.3.2 Variables dependientes...................................................83.4 Materiales y equipos ..............................................................93.5 Prueba sensorial .....................................................................93.6 Solubilidad ............................................................................104. PROCEDIMIENTO...................................................................114.1 Formulaciones ......................................................................114.2 Proceso de escaldado, mezclado y homogenizado .............124.3 Pruebas sensoriales..............................................................134.3.1 Pruebas afectivas...........................................................134.3.1.1 Presentación de las muestras ..................................134.3.1.2 Prueba de aceptación: prueba hedónica de 9 puntos......................144.4 Procedimiento de secado......................................................144.5 Análisis de humedad, solubilidad y rendimiento ..............154.6 Evaluación del color.............................................................154.7 Diseño experimental.............................................................165. RESULTADOS Y DISCUSIONES...........................................175.1.1 Análisis estadístico de los parámetros sensoriales.....185.2 Humedad...............................................................................205.3 Solubilidad ............................................................................225.4 Rendimiento..........................................................................255.5 Color......................................................................................276. CONCLUSIONES.....................................................................347. RECOMENDACÓN …………………………………………...... 358. BIBLIOGRAFÍA .......................................................................369. ANEXOS ...................................................................................39La crema de ahuyama (Cucurbita moschata) contiene una gran cantidad de nutrientes, entre los que se destaca una alta cantidad de minerales y carbohidratos. La tecnología del secado por aspersión corresponde a una técnica mediante la cual se evapora agua de una fase líquida o semilíquida para su conversión a una fase sólida (producto seco) de un bajo contenido de humedad, siendo empleada universalmente en el área agroalimentaria con el fin de mejorar la conservación, estabilidad, almacenamiento, transporte, entre otras características de esta clase de productos. Para el desarrollo de esta investigación se evaluó la aceptación de tres formulaciones de crema de ahuyama con 50 panelistas no entrenados con un intervalo de edades entre 18 y 50 años, de diferentes géneros, a través de una prueba sensorial de aceptación, la cual proporciono la formulación seleccionada para el desarrollo de esta investigación. El objetivo de este trabajo fue evaluar las condiciones de secado de la crema de ahuyama por el método de Spray drying, utilizando Maltodextrina como encapsulante a diferentes concentraciones (8, 12 y 16 %), a diferentes temperaturas de entrada del aire de secado (170°C, 185°C y 200°C). Determinando el efecto que tienen sobre la humedad, la solubilidad, el rendimiento y el color del polvo de la crema de ahuyama. El desarrollo del presente trabajo de grado, arroja como resultado, que las variables de respuestas estudiadas (humedad, solubilidad, rendimiento y color), se vieron afectadas por la variación de las condiciones del proceso (temperaturas y concentraciones de maltodextrina), evidenciados en los resultados arrojados por las muestras 9 y 3. Concluyendo que las condiciones favorables para la obtención de un producto con las mejores condiciones de las variables de respuesta evaluadas (humedad, solubilidad, rendimiento, color) fueron a una temperatura de entrada a 200°C y una concentración de maltodextrina de 16%. Trabajando sobre la formulación de la tabla 7.PregradoIngeniero(a) de AlimentosTrabajo de Investigación y/o Extensiónapplication/pdfspaCopyright Universidad de Córdoba, 2021https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)http://purl.org/coar/access_right/c_abf2Obtención del polvo de crema de ahuyama (Cucurbita moschata) por el método de spray dryingTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesishttp://purl.org/coar/resource_type/c_7a1fTexthttps://purl.org/redcol/resource_type/TPhttp://purl.org/coar/version/c_71e4c1898caa6e32AhuyamaSpray secadoMaltodextrinaSolubilidadHumedadRendimientoColorAhuyamaSpray DriedMaltodextrinSolubilityMoistureYieldColorFacultad de IngenieríaMontería, Córdoba, ColombiaIngeniería de AlimentosAraneda, C. y F. Valenzuela. 2009. Microencapsulación de extractantes: una metodología alternativa de extracción de metales. Revista Ciencia Ahora 22(11):9-19.Caili, F., Haijun, T., Tongyi, C., Yi, L., & Quanhong, L. (2007). Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin. Food Chemistry, 100(3), 944-947.Candelas MG, Alanis MG, Bautista M, Del Río F, García C. Contenido de licopenos en jugo de tomate secado por aspersión. Rev Mex Ing Quim. 2005; 4 (3): 299-307.Caliskan G, Nur Dirim S. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod Process [Internet]. Institution of Chemical Engineers; 2013;91(4):539–48. Available from: http://dx.doi. org/10.1016/j.fbp.2013.06.004Carvalho, L. M., Smiderle, L. d., Carvalho, J. L., Cardoso, F. d., & Koblitz, M. G. (2014). Assessment of carotenoids in pumpkins after different home cooking conditions. Food Science and Technology, 34(2), 365-370. Carvalho, L., Gomes, P., Godoy, R. d., Pacheco, S., Monte, P.F., Carvalho, J. V., . . . Ramos, S. R. (2012). Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study. Food Research International, 47(2), 337–340.De Escalada Pla, M. F., Ponce, N. M., Stortz, C. A., Gerschenson, L. N., & Rojas, A. M. (2007). Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata). LWT-Food Science and Technology, 40, 1176-1185.De Escala, M. F., Campos, C. A., Gerschenson, L. N., & Rojas, A. M. (2009). Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product. Journal of Food Engineering, 92 , 361–369.Della,G.2013. Manual del cultivo del zapallo anquito (cucurbita moschata duch ( en línea). Estación Experimental Agropecuaria La Consulta Centro Regional Mendoza - San Juan Instituto Nacional de Tecnología Agropecuaria. Argentina.Eastman JE, Moore CO. Cold water soluble granular starch Comportamiento de la vitamina C en un producto a base de lactosuero y pulpa de mango variedad Magdalena River durante el secado por aspersión 166 for gelled food composition. Patent 4465702., 1984Fuchs, M., C. Turchiuli, M. Bohin, M. Cuvelier, C. Ordonnaud, M. Peyrat and E. Dumoulin. 2006. Encapsulation of oil in powder using spray drying and fluidized bed agglomeration. Journal of Food Engineering 75(1): 27-35.García, G., M. González, M. Ochoa y H. Medrano. 2004. Microencapsulación del jugo de cebada verde mediante secado por aspersión. Revista Ciencia y Tecnología Alimentaria 4(4): 262-266.Guiné, R. P., Henrriques, F., & Barroca, M. J. (2012). Mass Transfer Coefficients for the Drying of Pumpkin (Cucurbita moschata) and Dried Product Quality. Food bioprocess technology, 5(1), 176–183.Goula, A.M., and Adamopoulos, K.G., "Spray drying of tomato pulp: effect of feed concentration", Drying Technol., 22(10), 2309–30, (2004).Grabowski J a., Truong VD, Daubert CR. Nutritional and rheological characterization of spray dried sweetpotato powder. LWT - Food Sci Technol. 2008;41(2):206–16Huntington D. H. 2004. The influence of the Spray Drying process on product properties. Drying Technology 22(6), 1261–1287).Lawless, H.T. 2009. Comparison of the labeled affective magnitude scale and the 9 point hedonic scale and the examination of categorical behavior. Journal of Sensory Studies 25: 54-66.López B, Carvajal de P. LM, Milla C. L. Establishing of the conditions of the blend of pulp with banana (Musa paradisiaca L.) to submit spray dryng. Vitae. 2009;16(3):287–96Madene, A., J. Scher, and S. Desobry. 2006. Flavour encapsulation and controlled release - a review. International Journal of Food Science and Technology 4(1):1-21, 2006.MACKEY. ANDREA. 1984. Evaluación sensorial de los alimentos. Ediciones CIEPE.Meilgaard, T., G. Civille y T. Carr, 1999. Sensory evaluation techniques (en linea). Disponible en http://www.waterstones.com/waterstonesweb/products/m-c-+meilgaard/t-+carr/g- +civille/sensory+evaluation+techniques/5169303/Meiselman, H.L. y H.G.Schutz.2002. History of food acceptance research in the US Army (en línea). US Army research. 40:199-216. Disponible en: http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1038&context=usarmyresearchNayar, N. M. y T. A. More. 1998. Cucurbits. Science Publishers, Enfield,New Hampshire, EUA.Pérez, J. 2012. Ahuyama, reina de seguridad alimentaria en el trópico (en línea). Blog ecología y futuro,http:/blog.ecologiayfuturo.com/2012/11/Ahuyama-reina-de seguridadalimentaria.html.acceso: 15 Octubre (2018).Rodríguez-Amaya, D. B., Kimura, M., Godoy, H. T., & Amaya-Farfan, J. (2008). Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition. Journal of Food Composition and Analysis, 21(6), 445– 463.Sidel, J y Stone, H.1993. The role of sensory evaluation in the food industry. Journal of Food Quality and Preference. 4:65-73.Gross, K. C., Wang, C. Y., & Saltveit, M. E. (Edits.). (2016). USDA Handbook 66: The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Recuperado el 23 de septiembre de 2018, de U.S. Department of Agriculture, Agricultural Research Service: https://www.ars.usda.gov/ARSUserFiles/oc/np/CommercialStorage/CommercialSt orage.pdfZaccari, F., Cabrera, M., & Saadoun, A. (2017). Variation in glucose, α- and β-carotene and lutein content during storage time in winter squash “type Butternut”. Proc. V International Symposium on Cucurbits (págs. 273-278). M.L. 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