Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero
ilustraciones, diagramas, tablas
- Autores:
-
Lopez, Juan David
- 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/81299
- Palabra clave:
- 640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas
630 - Agricultura y tecnologías relacionadas::636 - Producción animal
Bacterial starter cultures
Fermentos bacterianos
Dairy products
Productos lácteos
Enzymatic modification
Cassava starch
Fermented dairy beverage
Retrogradation
Sensory analysis
Modificación enzimática
Almidón de yuca
Bebida láctea fermentada
Retrogradación
Análisis sensorial
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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Universidad Nacional de Colombia |
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| dc.title.spa.fl_str_mv |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| dc.title.translated.eng.fl_str_mv |
Effects of enzymatically modified cassava starch on the quality of a fermented dairy beverage elaborated with liquid whey |
| title |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| spellingShingle |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero 640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 630 - Agricultura y tecnologías relacionadas::636 - Producción animal Bacterial starter cultures Fermentos bacterianos Dairy products Productos lácteos Enzymatic modification Cassava starch Fermented dairy beverage Retrogradation Sensory analysis Modificación enzimática Almidón de yuca Bebida láctea fermentada Retrogradación Análisis sensorial |
| title_short |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| title_full |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| title_fullStr |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| title_full_unstemmed |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| title_sort |
Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero |
| dc.creator.fl_str_mv |
Lopez, Juan David |
| dc.contributor.advisor.none.fl_str_mv |
Rodriguez Sandoval, Eduardo Cadena Ch., Edith M. |
| dc.contributor.author.none.fl_str_mv |
Lopez, Juan David |
| dc.contributor.researchgroup.spa.fl_str_mv |
Ingeniería Agrícola Gaf (Grupo de Alimentos Funcionales) |
| dc.subject.ddc.spa.fl_str_mv |
640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 630 - Agricultura y tecnologías relacionadas::636 - Producción animal |
| topic |
640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas 630 - Agricultura y tecnologías relacionadas::636 - Producción animal Bacterial starter cultures Fermentos bacterianos Dairy products Productos lácteos Enzymatic modification Cassava starch Fermented dairy beverage Retrogradation Sensory analysis Modificación enzimática Almidón de yuca Bebida láctea fermentada Retrogradación Análisis sensorial |
| dc.subject.lemb.none.fl_str_mv |
Bacterial starter cultures Fermentos bacterianos Dairy products Productos lácteos |
| dc.subject.proposal.eng.fl_str_mv |
Enzymatic modification Cassava starch Fermented dairy beverage Retrogradation Sensory analysis |
| dc.subject.proposal.spa.fl_str_mv |
Modificación enzimática Almidón de yuca Bebida láctea fermentada Retrogradación Análisis sensorial |
| description |
ilustraciones, diagramas, tablas |
| publishDate |
2021 |
| dc.date.issued.none.fl_str_mv |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2022-03-22T14:51:15Z |
| dc.date.available.none.fl_str_mv |
2022-03-22T14:51:15Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TM |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/81299 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.unal.edu.co/ |
| url |
https://repositorio.unal.edu.co/handle/unal/81299 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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Medellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos |
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Atribución-NoComercial 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rodriguez Sandoval, Eduardoabfcc9a7c131d4e73b3670319e556b9f600Cadena Ch., Edith M.7ec26456adea5743c43ee53e999944a4600Lopez, Juan David2b38c6b5e024bb8f958b47c62d2ed1b0600Ingeniería AgrícolaGaf (Grupo de Alimentos Funcionales)2022-03-22T14:51:15Z2022-03-22T14:51:15Z2021https://repositorio.unal.edu.co/handle/unal/81299Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, diagramas, tablasLas bebidas lácteas fermentadas son productos generalmente elaborados a partir de leche entera los cuales suelen incluir suero de leche liquido en su formulación, lo que afecta negativamente su consistencia. En la producción de bebidas lácteas fermentadas los almidones modificados son comúnmente empleados como estabilizantes y espesantes. El creciente interés en productos de características más “naturales” ha incrementado la importancia de métodos de modificación de almidón alternos a la modificación química. Las propiedades térmicas y de empastamiento de dos almidones modificados enzimáticamente empleando Pululanasa (PUL) y amiloglucosidasa (AGL) fueron estudiadas y comparadas con un almidón modificado químicamente (ADA). Una formulación óptima para la elaboración de las bebidas fue determinada mediante un diseño de superficie de respuesta empleando el almidón ADA, y fue posteriormente empleada para la elaboración y análisis de bebidas preparadas con almidones modificados enzimáticamente. Bebidas lácteas con adición de los almidones modificados enzimáticamente (PUL y AGL) fueron elaboradas y sus características fisicoquímicas, reológicas y sensoriales fueron evaluadas y contrastadas con bebidas elaboradas con almidón modificado químicamente (ADA), bebidas control sin adición de almidón y una muestra comercial en un periodo de 20 días de almacenamiento. Las bebidas elaboradas con almidón modificado enzimáticamente presentaron niveles significativamente mayores de viscosidad, consistencia, aceptabilidad sensorial, y valores de sinéresis significativamente menores que los de las bebidas control, resultados comparables a los obtenidos con el tratamiento ADA. Los almidones AGL mostraron altos niveles de retrogradación (35.04%), lo cual pudo haber afectado negativamente la viscosidad, consistencia, sinéresis y aceptabilidad de las bebidas al final del periodo de almacenamiento. La modificación enzimática del almidón de yuca con Pululanasa muestra un gran potencial como alternativa a los almidones modificados químicamente en la producción de bebidas lácteas fermentadas. (texto tomado de la fuente)Fermented dairy beverages are products generally elaborated from whole milk with the inclusion of liquid whey, which can negatively impact the consistency of the product. In the production of fermented dairy beverages, modified starches are commonly used as stabilizers and thickeners. The growing interest in products with more “natural” characteristics has increased the relevance of modification methods different from chemical modification. The thermal and pasting properties of two enzymatically modified starches, one modified with Pullulanase (PUL) and another modified with Amyloglucosidase (AGL), were studied and compared with a chemically modified starch (ADA). An optimal formulation for the production of fermented dairy beverages was determined through a response surface method using the ADA starch, which was later used for the production and analysis of beverages with enzymatically modified starches. Fermented dairy beverages with the inclusion of enzymatically modified starches (PUL y AGL) were elaborated and evaluated with respect to its physicochemical, rheological, and sensory characteristics, and compared to beverages with chemically modified starch (ADA), control beverages without the addition of starch and a commercial sample in a 20 days storage period. Beverages with enzymatically modified starches showed significantly higher levels of apparent viscosity, consistency, sensory acceptability, and significantly lower values of syneresis in comparison to those of the control beverages, similar results to those obtained with chemically modified starch (ADA). AGL starches showed high levels of retrogradation (35.04%), which could have negatively affected the viscosity, consistency, syneresis, and acceptability of the beverages at the end of the storage period. The enzymatic modification of cassava starch with Pullulanase shows great potential as an alternative to chemically modified starches for the production of fermented dairy beverages.POLTEC SASMaestríaMagister en Ciencia y Tecnología de AlimentosLos resultados de las propiedades de calidad de las bebidas (porcentaje de sinéresis, pH, acidez titulable, consistencia, viscosidad y tamaño de partícula) fueron analizados mediante un análisis de varianza (ANOVA) y las medias comparadas con un test de Tukey (P ≤ 0.05). El análisis estadístico fue realizado en el programa Minitab (Minitab Inc. USA) y los resultados fueron expresados como la media ± la desviación estándar.Ciencia y Tecnología de AlimentosÁrea Curricular en Ingeniería Agrícola y Alimentosxix, 70 páginasapplication/pdfspaUniversidad Nacional de ColombiaMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosDepartamento de Ingeniería Agrícola y AlimentosFacultad de Ciencias AgrariasMedellín, ColombiaUniversidad Nacional de Colombia - Sede Medellín640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas630 - Agricultura y tecnologías relacionadas::636 - Producción animalBacterial starter culturesFermentos bacterianosDairy productsProductos lácteosEnzymatic modificationCassava starchFermented dairy beverageRetrogradationSensory analysisModificación enzimáticaAlmidón de yucaBebida láctea fermentadaRetrogradaciónAnálisis sensorialEfecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosueroEffects of enzymatically modified cassava starch on the quality of a fermented dairy beverage elaborated with liquid wheyTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbaee, A., Mohammadian, M., & Jafari, S. 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Journal of Texture Studies, 49(1), 38–46. https://doi.org/10.1111/jtxs.12275"Nuevas estrategias de etiquetas más limpias y naturales en el desarrollo de productos de alto valor para la industria de alimentos mediante el uso de almidón de yuca modificado por biocatálisis enzimática”EstudiantesInvestigadoresMaestrosPúblico generalORIGINAL1015423318.2021.pdf1015423318.2021.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf1028228https://repositorio.unal.edu.co/bitstream/unal/81299/1/1015423318.2021.pdffa6f242dd6e1a7b6cba0de7eb26e2b78MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81299/2/license.txt8153f7789df02f0a4c9e079953658ab2MD52THUMBNAIL1015423318.2021.pdf.jpg1015423318.2021.pdf.jpgGenerated Thumbnailimage/jpeg5551https://repositorio.unal.edu.co/bitstream/unal/81299/3/1015423318.2021.pdf.jpg1d02729545c79b20e92bd2bd7ac41d78MD53unal/81299oai:repositorio.unal.edu.co:unal/812992023-12-11 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EVESURBIFBPUiBMQSBTRUNSRVRBUsONQSBHRU5FUkFMLiAqTEEgVEVTSVMgQSBQVUJMSUNBUiBERUJFIFNFUiBMQSBWRVJTScOTTiBGSU5BTCBBUFJPQkFEQS4gCgpBbCBoYWNlciBjbGljIGVuIGVsIHNpZ3VpZW50ZSBib3TDs24sIHVzdGVkIGluZGljYSBxdWUgZXN0w6EgZGUgYWN1ZXJkbyBjb24gZXN0b3MgdMOpcm1pbm9zLiBTaSB0aWVuZSBhbGd1bmEgZHVkYSBzb2JyZSBsYSBsaWNlbmNpYSwgcG9yIGZhdm9yLCBjb250YWN0ZSBjb24gZWwgYWRtaW5pc3RyYWRvciBkZWwgc2lzdGVtYS4KClVOSVZFUlNJREFEIE5BQ0lPTkFMIERFIENPTE9NQklBIC0gw5psdGltYSBtb2RpZmljYWNpw7NuIDE5LzEwLzIwMjEK 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