Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria
ilustraciones, fotografías, graficas
- Autores:
-
Martínez Rodríguez, Mabel
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/81765
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Aperitivos
Café arábica
Mangífera índica
snack foods
arabica coffee
Mangifera indica
Fibra dietaria
Subproductos de mango
Fluidos supercríticos
Líquidos presurizados
Snack tipo galleta
Subproductos de café
Epicarpio de mango
Película plateada de café
Dietary fiber
Coffee by-products
Coffee silverskin
Mango epicarp
Mango by-products
Supercritical fluids
Pressurized liquids
Cookie-type snack
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| dc.title.translated.eng.fl_str_mv |
Use of two agroindustrial products in the elaboration of a snack rich in dietary fiber |
| title |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| spellingShingle |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria 660 - Ingeniería química::664 - Tecnología de alimentos Aperitivos Café arábica Mangífera índica snack foods arabica coffee Mangifera indica Fibra dietaria Subproductos de mango Fluidos supercríticos Líquidos presurizados Snack tipo galleta Subproductos de café Epicarpio de mango Película plateada de café Dietary fiber Coffee by-products Coffee silverskin Mango epicarp Mango by-products Supercritical fluids Pressurized liquids Cookie-type snack |
| title_short |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| title_full |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| title_fullStr |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| title_full_unstemmed |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| title_sort |
Aprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietaria |
| dc.creator.fl_str_mv |
Martínez Rodríguez, Mabel |
| dc.contributor.advisor.none.fl_str_mv |
Sánchez Camargo, Andrea del Pilar Parada-Alfonso, Fabián |
| dc.contributor.author.none.fl_str_mv |
Martínez Rodríguez, Mabel |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en Química de alimentos - GiQA |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Aperitivos Café arábica Mangífera índica snack foods arabica coffee Mangifera indica Fibra dietaria Subproductos de mango Fluidos supercríticos Líquidos presurizados Snack tipo galleta Subproductos de café Epicarpio de mango Película plateada de café Dietary fiber Coffee by-products Coffee silverskin Mango epicarp Mango by-products Supercritical fluids Pressurized liquids Cookie-type snack |
| dc.subject.agrovocuri.spa.fl_str_mv |
Aperitivos Café arábica Mangífera índica |
| dc.subject.agrovocuri.eng.fl_str_mv |
snack foods arabica coffee Mangifera indica |
| dc.subject.proposal.spa.fl_str_mv |
Fibra dietaria Subproductos de mango Fluidos supercríticos Líquidos presurizados Snack tipo galleta Subproductos de café Epicarpio de mango Película plateada de café |
| dc.subject.proposal.eng.fl_str_mv |
Dietary fiber Coffee by-products Coffee silverskin Mango epicarp Mango by-products Supercritical fluids Pressurized liquids Cookie-type snack |
| description |
ilustraciones, fotografías, graficas |
| publishDate |
2021 |
| dc.date.issued.none.fl_str_mv |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2022-08-02T12:39:28Z |
| dc.date.available.none.fl_str_mv |
2022-08-02T12:39:28Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
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info:eu-repo/semantics/masterThesis |
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info:eu-repo/semantics/acceptedVersion |
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http://purl.org/redcol/resource_type/TM |
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https://repositorio.unal.edu.co/handle/unal/81765 |
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Universidad Nacional de Colombia |
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Repositorio Institucional Universidad Nacional de Colombia |
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https://repositorio.unal.edu.co/ |
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https://repositorio.unal.edu.co/handle/unal/81765 https://repositorio.unal.edu.co/ |
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Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
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spa |
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Martorell R, López de Romaña D. Components of Successful Staple Food Fortification Programs: Lessons From Latin America. Food Nutr Bull [Internet]. 2017 Jan 1;379572117707890–379572117707890. Available from: http://ezproxy.unal.edu.co/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=mnh&AN=28490239&lang=es&site=eds-live Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, Tovar J, Ruales J, Bello-Pérez LA. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT - Food Sci Technol. 2007;40(4):722–9. Serna Cock L, Torres León C. Potencial agroindustrial de cáscaras de mango ( Mangifera indica ) variedades Keitt y Tommy Atkins. Acta Agronómica. 2015;64:110–5. Vargas y Vargas M de L, Figueroa Brito H, Tamayo Cortez JA, Toledo López VM, Moo Huchin VM. Aprovechamiento de cáscaras de frutas: análisis nutricional y compuestos bioactivos. Cienc ergo sum. 2019;26(2):1–11. Candela DE. Evaluación de los cambios estructurales de galletas elaboradas con sustitutos de grasa. Universidad Politecnica de Valencia. 2015. Villemejane C, Roussel P, Berland S, Aymard P, Michon C. Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs. J Cereal Sci [Internet]. 2013;57(3):551–9. Available from: http://dx.doi.org/10.1016/j.jcs.2013.03.005 Mendoza ZM dos SH de, Borges PH de M. Análisis colorimétrico del extracto acuoso de hojas de teca. Rev Arvore. 2015;39(5):953–61. Instituto Colombiano de Bienestar Familiar. Tabla De Composición De Alimentos Colombianos [Internet]. Icbf. 2018. p. 1–147. Available from: https://www.icbf.gov.co/sites/default/files/tcac_web.pdf Anderson JW, Baird P, Jr RHD, Ferreri S, Knudtson M, Koraym A, et al. Health benefits of dietary fiber. Nutr Rev. 2009;67(4):188–205. Miki T, Masafumi EM, Kurotani K, Takeshi KM, Kuwahara K, Rie IR, et al. Dietary fi ber intake and depressive symptoms in Japanese employees : The Furukawa Nutrition and Health Study. Nutrition [Internet]. 2016;32(5):584–9. Available from: http://dx.doi.org/10.1016/j.nut.2015.11.014 Vázquez-Sánchez K, Martinez-Saez N, Rebollo-Hernanz M, del Castillo MD, Gaytán-Martínez M, Campos-Vega R. In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds. Food Chem [Internet]. 2018;261(March):253–9. Available from: https://doi.org/10.1016/j.foodchem.2018.04.064 |
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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Sánchez Camargo, Andrea del Pilar5c1511f73cd4d33b9ede94bc1e9efac4Parada-Alfonso, Fabián5a6a964236b14679e655e114659f339b600Martínez Rodríguez, Mabelee4c95e931c66f009e52e4a6b4e51e4bGrupo de Investigación en Química de alimentos - GiQA2022-08-02T12:39:28Z2022-08-02T12:39:28Z2021https://repositorio.unal.edu.co/handle/unal/81765Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, graficasEl uso de tecnologías de extracción sub- y supercríticas como estrategia de valorización de residuos agroindustriales, logra la obtención de extractos bioactivos y macronutrientes de interés para la industria alimentaria y/o farmacéutica. Sin embargo, las biomasas agotadas de estos procesos aún contienen un valor nutricional importante, lo que hace que sean potencialmente usadas como ingredientes alimentarios. El objetivo de esta investigación fue el desarrollo de un snack tipo galleta rico en fibra dietaria, usando como ingredientes principales subproductos del procesamiento del café (C. arábiga) y del mango (M. indica) var. Azúcar. Inicialmente, se caracterizaron muestras de cascarilla de café – CC, película plateada de café – PP y epicarpio de mango – EM, provenientes de industrias de procesamiento a nivel local. Los resultados mostraron un perfil nutricional superior en la PP respecto a CC con un aporte de cenizas (5,2 %), grasa (5,4 %), proteína bruta (13,8 %) y fibra dietaria soluble (11,6 %). A su vez, el EM presentó un aporte importante de cenizas (4,2 %), proteína bruta (6,3 %) y fibra dietaria total (35,6 %). Posteriormente, se sometió a la PP a una extracción con etanol presurizado (10,0 MPa) y el EM a extracción con CO2 supercrítico (25,9 MPa, 60°C), obteniendo fibras residuales de PP (MP1) y de EM (MP2). Se elaboraron formulaciones de galleta con dos niveles de sustitución de harina de trigo de (15 y 30 %) por cada ingrediente aportante de fibra dietaria (PP, EM, MP1, MP2 y sus posibles mezclas 0, 25, 50, 75, 100 %). Finalmente, la inclusión de PP, EM, MP1, MP2 presentó diferencias significativas (p<0,000) en la textura (dureza y fracturabilidad) y el color instrumental (CIELab) frente al control. La formulación con 30 % de incorporación de MP2, obtuvo una aceptación del 84 % de los consumidores. Además, aporta 4,2 g de fibra dietaria, lo que representa el 15 % de cubrimiento del valor de referencia, considerándose como un “alimento buena fuente de fibra”. Los resultados obtenidos permiten proponer el uso del epicarpio de mango var. Azúcar y la película plateada de café, importantes subproductos agroindustriales, como ingredientes en el desarrollo de un snack tipo galleta rico en fibra dietaria, como una forma factible de valorizar estos residuos agroindustriales. (Texto tomado de la fuente)The use of sub- and supercritical technologies as a revalorization strategy of agro-industrial waste, obtains bioactive extracts and macronutrients of importance for the food and pharmaceutical industry. However, the biomass depleted from those processes, still contain an important nutritional value, which makes them potentially used as food ingredients. This research work aimed to develop a cookie-type snack rich in dietary fiber, using as ingredients by-products of coffee (C. arabiga) and mango processing (M. indica) Sugar var. First, samples of coffee husk (CC), coffee silverskin (PP) and -mango epicarp (EM) provided by local processing industries were characterized. Results showed that PP had a more relevant nutritional profile than CC with a contribution of ash (5.2 %), fat (5.4 %), crude protein (13.8 %) and soluble dietary fiber (11.6 %). Furthermore, the EM presented a significant contribution of ash (4.2 %), crude protein (6.3 %) and total dietary fiber (35.6 %). Next, PP was subjected to pressurized liquids extraction using ethanol, while EM to extraction with supercritical carbon dioxide, obtaining residual biomasses from PP (MP1) and EM (MP2). cookies formulations were carried out with different levels of wheat flour substitution (15 and 30 %) for the contributing ingredient of dietary fiber (PP, EM, MP1, MP2 and their different proportions 0, 25, 50, 75, 100 %). Finally, the inclusion of PP, EM, MP1, MP2 showed significant differences (p <0.000) on texture and instrumental color, when compared to the control. The assay with inclusion of 30 % of PM2, obtained an 84 % of consumers acceptance. It also provides 4.2 g of dietary fiber, which represents 15 % coverage of the reference value, considering “good fiber source”. The set of results obtained allows us to propose the use of the mango epicarp Sugar var. and the silverskin of coffee -important agro-industrial by-products- as ingredient in the developing a cookie-type snack rich in dietary fiber, as a feasible way to valorize these agro-industrial waste.MaestríaMagíster en Ciencia y Tecnología de AlimentosLa metodología de la presente investigación se dividió en tres fases: • La primera de ellas consistió en la caracterización fisicoquímica en términos de análisis proximal de las biomasas en estudio (cascarilla de café – CC, película plateada de Café – PP y epicarpio del mango var. azúcar – (EM). Con lo anterior se seleccionó el mejor subproducto del café a partir del cual se obtendrá la materia prima 1 – MP1, y el EM con el cual se obtendrá la materia prima 2 – MP2. • Teniendo las biomasas PP y EM, la segunda fase consistió en someterlas por separado, a técnicas de extracción verdes (extracción con líquidos presurizados y con fluidos supercríticos), con el fin obtener extractos que fueron evaluados en proyectos de investigación paralelos. Las fibras residuales o tortas de extracción de estos procesos de extracción se consideraron como las materias primas (MP1 a partir de PP de café y MP2 a partir de EM) para la subsecuente formulación del snack, en un enfoque de biorrefinería. En cada materia prima se determinó sus propiedades tecnológicas. • En la última fase se prepararon varias formulaciones de snack tipo galleta, con sustitución de harina de trigo por i) las biomasas sin pre-tratamiento supercrítico/ presurizados (PP y EM), ii) las fibras residuales de las biomasas de café (MP1) y de mango (MP2) pre-tratadas con fluidos supercrítico/presurizados, y iii) sus mezclas variando la proporción MP1:MP2. Dichos snacks se caracterizaron nutricional, instrumental y sensorialmente. A continuación, se detallan los materiales y métodos empleados.Diseño y desarrollo de alimentosxiv, 85 páginasapplication/pdfspa660 - Ingeniería química::664 - Tecnología de alimentosAperitivosCafé arábicaMangífera índicasnack foodsarabica coffeeMangifera indicaFibra dietariaSubproductos de mangoFluidos supercríticosLíquidos presurizadosSnack tipo galletaSubproductos de caféEpicarpio de mangoPelícula plateada de caféDietary fiberCoffee by-productsCoffee silverskinMango epicarpMango by-productsSupercritical fluidsPressurized liquidsCookie-type snackAprovechamiento de dos subproductos agroindustriales en el desarrollo de un snack rico en fibra dietariaUse of two agroindustrial products in the elaboration of a snack rich in dietary fiberTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosInstituto de Ciencia y Tecnología de Alimentos (ICTA)Facultad de Ciencias AgrariasBogotá, ColombiaUniversidad Nacional de Colombia - Sede BogotáRedColLaReferenciaFarinazzi-Machado FMV, Barbalho SM, Oshiiwa M, Goulart R, Pessan Junior O. 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