Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF
The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) usin...
- Autores:
-
Cano, Yuli
García-Zapateiro, Luis A
Zárate, Yeneima
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2017
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/67559
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/67559
http://bdigital.unal.edu.co/68588/
- Palabra clave:
- 62 Ingeniería y operaciones afines / Engineering
shrimps (Penaeus vannamei) heads flour – SHF
emulsion
rheology
shear-thinning
Harina de cabezas de camarón (Penaeus vannamei)- SHF
emulsión
reología
reofluidificante
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| title |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| spellingShingle |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF 62 Ingeniería y operaciones afines / Engineering shrimps (Penaeus vannamei) heads flour – SHF emulsion rheology shear-thinning Harina de cabezas de camarón (Penaeus vannamei)- SHF emulsión reología reofluidificante |
| title_short |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| title_full |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| title_fullStr |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| title_full_unstemmed |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| title_sort |
Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF |
| dc.creator.fl_str_mv |
Cano, Yuli García-Zapateiro, Luis A Zárate, Yeneima |
| dc.contributor.author.spa.fl_str_mv |
Cano, Yuli García-Zapateiro, Luis A Zárate, Yeneima |
| dc.subject.ddc.spa.fl_str_mv |
62 Ingeniería y operaciones afines / Engineering |
| topic |
62 Ingeniería y operaciones afines / Engineering shrimps (Penaeus vannamei) heads flour – SHF emulsion rheology shear-thinning Harina de cabezas de camarón (Penaeus vannamei)- SHF emulsión reología reofluidificante |
| dc.subject.proposal.spa.fl_str_mv |
shrimps (Penaeus vannamei) heads flour – SHF emulsion rheology shear-thinning Harina de cabezas de camarón (Penaeus vannamei)- SHF emulsión reología reofluidificante |
| description |
The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei) heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w) and different concentrate of SHF (0,5, 1 and 2 % w/w). Therefore, we have obtained a food emulsion stable type oil in water (O/W) with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets. |
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2017 |
| dc.date.issued.spa.fl_str_mv |
2017-09-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-03T04:32:35Z |
| dc.date.available.spa.fl_str_mv |
2019-07-03T04:32:35Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2248-8723 |
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https://repositorio.unal.edu.co/handle/unal/67559 |
| dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/68588/ |
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ISSN: 2248-8723 |
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https://repositorio.unal.edu.co/handle/unal/67559 http://bdigital.unal.edu.co/68588/ |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/ingeinv/article/view/59826 |
| dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e Investigación Ingeniería e Investigación |
| dc.relation.references.spa.fl_str_mv |
Cano, Yuli and García-Zapateiro, Luis A and Zárate, Yeneima (2017) Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF. Ingeniería e Investigación, 37 (3). pp. 17-22. ISSN 2248-8723 |
| dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
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Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería |
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Universidad Nacional de Colombia |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Cano, Yulife4075ae-94e5-4e09-8e7d-221075612873300García-Zapateiro, Luis A79678623-57ee-4297-a99a-90b72d07339b300Zárate, Yeneima775beba9-26b4-4219-a4ba-5bfa481174273002019-07-03T04:32:35Z2019-07-03T04:32:35Z2017-09-01ISSN: 2248-8723https://repositorio.unal.edu.co/handle/unal/67559http://bdigital.unal.edu.co/68588/The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei) heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w) and different concentrate of SHF (0,5, 1 and 2 % w/w). Therefore, we have obtained a food emulsion stable type oil in water (O/W) with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.El uso de harinas obtenidas a partir de las cabezas de camarones (Penaeus vannamei) - SHF con un altos contenido en proteína para la estabilización de emulsiones alimentarias del tipo de aceite en agua (O/W) son una alternativa para poder aprovechar estos residuos de la industria del camarón. El objetivo de este trabajo fue preparar emulsiones alimentarias aceite en agua (O/W), utilizando la SHF, debido a su alto porcentaje de proteínas. Se realizó la caracterización fisicoquímica y bromatological de la harina SHF, obteniendo unos porcentajes del 51 % en proteína, 11,82 % de humedad, 8,52 % de grasa y 22,23 % de ceniza. Las emulsiones logradas pueden ser utilizadas en productos alimenticios tales como ensaladas, mayonesa, productos para untar, aderezos, entre otros. Se prepararon emulsiones bases con diferentes concentraciones de aceite de palma (20, 30 y 40 % w/w) y de SHF (0,5, 1 y 2 % w/w). A las diferentes emulsiones que presentaron estabilidad se les realizaron las caracterizaciones reológicas y microestructural. Por lo tanto, se obtuvieron emulsiones estables del tipo aceite en agua (O/W) con 2 % w/w de SHF que presenta un comportamiento no newtoniano del tipo reofluidificante y la distribución homogénea de gotitas.application/pdfspaUniversidad Nacional de Colombia - Sede Bogotá - Facultad de Ingenieríahttps://revistas.unal.edu.co/index.php/ingeinv/article/view/59826Universidad Nacional de Colombia Revistas electrónicas UN Ingeniería e InvestigaciónIngeniería e InvestigaciónCano, Yuli and García-Zapateiro, Luis A and Zárate, Yeneima (2017) Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF. Ingeniería e Investigación, 37 (3). pp. 17-22. ISSN 2248-872362 Ingeniería y operaciones afines / Engineeringshrimps (Penaeus vannamei) heads flour – SHFemulsionrheologyshear-thinningHarina de cabezas de camarón (Penaeus vannamei)- SHFemulsiónreologíareofluidificanteFood emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHFArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL59826-368171-1-PB.pdfapplication/pdf1466703https://repositorio.unal.edu.co/bitstream/unal/67559/1/59826-368171-1-PB.pdf3cb8e60a3b445f67e197201ea460ea2fMD51THUMBNAIL59826-368171-1-PB.pdf.jpg59826-368171-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8547https://repositorio.unal.edu.co/bitstream/unal/67559/2/59826-368171-1-PB.pdf.jpg2209c557152a60b277a5b06580f53ad0MD52unal/67559oai:repositorio.unal.edu.co:unal/675592024-05-22 23:33:44.817Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |