Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana

ilustraciones, fotografías, graficas

Autores:: León Virgüez, Carolina

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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dc.title.spa.fl_str_mv	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
dc.title.translated.eng.fl_str_mv	Preparation of powdered malt as potential use of sorghum (Sorghum Bicolor (l) Moench) in human food
title	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
spellingShingle	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana 660 - Ingeniería química::663 - Tecnología de bebidas Sorghum bicolor Malta (producto) Sorgo Sorghum Malta Malteado Cereales Germinación Cervecería Malting Steeping Malted Cereals Germination Brewery Sorghum Bicolor Moench
title_short	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
title_full	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
title_fullStr	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
title_full_unstemmed	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
title_sort	Elaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humana
dc.creator.fl_str_mv	León Virgüez, Carolina
dc.contributor.advisor.none.fl_str_mv	López Ortíz, Norma Constanza
dc.contributor.author.none.fl_str_mv	León Virgüez, Carolina
dc.subject.ddc.spa.fl_str_mv	660 - Ingeniería química::663 - Tecnología de bebidas
topic	660 - Ingeniería química::663 - Tecnología de bebidas Sorghum bicolor Malta (producto) Sorgo Sorghum Malta Malteado Cereales Germinación Cervecería Malting Steeping Malted Cereals Germination Brewery Sorghum Bicolor Moench
dc.subject.agrovocuri.spa.fl_str_mv	Sorghum bicolor Malta (producto)
dc.subject.proposal.spa.fl_str_mv	Sorgo Sorghum Malta Malteado Cereales Germinación Cervecería
dc.subject.proposal.eng.fl_str_mv	Malting Steeping Malted Cereals Germination Brewery
dc.subject.proposal.none.fl_str_mv	Sorghum Bicolor Moench
description	ilustraciones, fotografías, graficas
publishDate	2021
dc.date.issued.none.fl_str_mv	2021
dc.date.accessioned.none.fl_str_mv	2022-04-07T13:43:17Z
dc.date.available.none.fl_str_mv	2022-04-07T13:43:17Z
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/81446
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/81446 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
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L., Dweikat, I. M., & Schlegel, V. (2015a). Advances in grain sorghum and its co-products as a human health promoting dietary system. In Food Research International (Vol. 77). https://doi.org/10.1016/j.foodres.2015.08.011 Althwab, S., Carr, T. P., Weller, C. L., Dweikat, I. M., & Schlegel, V. (2015b). Advances in grain sorghum and its co-products as a human health promoting dietary system. In Food Research International. https://doi.org/10.1016/j.foodres.2015.08.011 Badau, M. H., Nkama, I., & Jideani, I. A. (2006). Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar. International Journal of Food Properties, 9(2), 261–272. https://doi.org/10.1080/10942910600596233 Bekele, A., Bultosa, G., & Belete, K. (2012). The effect of germination time on malt quality of six sorghum (Sorghum bicolor) varieties grown at Melkassa, Ethiopia. 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Micotoxinas Y Micotoxicosis De Importancia En Salud Humana En Colombia. 0010403, 1–13. Djameh, C., Saalia, F. K., Sinayobye, E., Budu, A., Essilfie, G., Mensah-Brown, H., & Sefa-Dedeh, S. (2015). Optimization of the sorghum malting process for pito production in Ghana. Journal of the Institute of Brewing, 121(1), 106–112. https://doi.org/10.1002/jib.191 Domanski, C., Giorda, L. M., & Feresin, O. (1997). Composición Y Calidad Del Grano De Sorgo. Sitio Argentino de Producción Animal, 7, 47–50. www.produccion- animal.com.ar Emeki, O., Bartholomeu, O., Anene N, M., & Francis S., I. (2010). Effects of cultivar and germination time on amyolityc potential, extract yield and wort fermenting properties of malting sorghum. Asian Journal of Biotechnology, 1. Falade, K. O., & Christopher, A. S. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44, 478–490. https://doi.org/10.1016/j.foodhyd.2014.10.005 FAO. 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H., Bringhurst, T. a., Brosnan, J. M., Jack, F. R., & Agu, R. C. (2011). Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory. Journal of the Institute of Brewing, 117(2), 206–211. https://doi.org/10.1002/j.2050- 0416.2011.tb00462.x Instituto Nacional de Salud. (2015). Evaluación de Riesgos en Inocuidad de Alimentos. Evaluación preliminar de riesgos de Aflatoxina B1 (AFB1) en arepa de maíz en Colombia. In Ins. International Sorghum and Millet Collaborative. (2011). Report of Nine Sorghum Flour Workshops: “ Utilization of CTI Grinders for Small Scale Sorghum Flour Production in Central America .” Komala, V. V., Ratnavathi, C. V., Vijay Kumar, B. S., & Das, I. K. (2012). Inhibition of aflatoxin B 1 production by an antifungal component, eugenol in stored sorghum grains. Food Control, 26(1), 139–146. https://doi.org/10.1016/j.foodcont.2012.01.013 Lefyedi, M. L., & Taylor, J. R. N. (2006a). Effect of dilute alkaline steeping on the microbial contamination, toxicity and diastatic power of sorghum malt. In Journal of the Institute of Brewing (Vol. 112, Issue 2, pp. 108–116). https://doi.org/10.1002/j.2050-0416.2006.tb00240.x Lefyedi, M. L., & Taylor, J. R. N. (2006b). Effect of dilute alkaline steeping on the microbial contamination, toxicity and diastatic power of sorghum malt. Journal of the Institute of Brewing, 112(2), 108–116. https://doi.org/10.1002/j.2050- 0416.2006.tb00240.x Linden, J. C., & Bechtel, P. J. (1998). Diastatic Power and alpha-amylase Activity in Millet, Sorghum and Barley Grains and Malts. Londoño-Cifuentes, E. M., & Martínez-Miranda, M. M. (2017). Aflatoxinas En Alimentos Y Exposición Dietaria Como Factor De Riesgo Para El Carcinoma Hepatocelular. Biosalud, 16(1), 53–66. https://doi.org/10.17151/biosa.2017.16.1.7 Matthey, H., & Gay, H. (2016). Perspectivas Agrícolas OCDE-FAO 2016-2025. http://www.fao.org/fileadmin/user_upload/rlc/docs/web_ES_Outlook_flyer_2016_final _5July2016.pdf Matumba, L., Monjerezi, M., Khonga, E. B., & Lakudzala, D. D. (2011). Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi. Food Control, 22(2), 266–268. https://doi.org/10.1016/j.foodcont.2010.07.008 Mestres, C., Bettencourt, M. de J. C., Loiseau, G., Matignon, B., Grabulos, J., & Achir, N. (2017). Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé. Food Research International, 100(April), 102–111. https://doi.org/10.1016/j.foodres.2017.06.059 Mestres, C., Nguyen, T. C., Adinsi, L., Hounhouigan, J., Fliedel, G., & Loiseau, G. (2015). The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage. Journal of Cereal Science, 63, 8–13. https://doi.org/10.1016/j.jcs.2015.02.004 Moraes, É. A., Da, R., Marineli, S., Lenquiste, S. A., Aparecida, V., Queiroz, V., Camargo, R. L., Borck, P. C., Carneiro, E. M., Roberto, M., & Júnior, M. (2017). Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats. https://doi.org/10.1016/j.jff.2017.03.047 Morrall, B. V. P., Boyd, H. K., & Taylor, J. R. N. (1986). Nitrogen, Extract and Malting Loss Were, in General, All Increased By High Moisture During Germination. Journal of the Institute of Brewing, 92, 439–445. Morrall, P., Boyd, H. K., Taylor, J. R. N., & Walt, W. H. V. der. (1986). Effect of Germination Time, Temperature and Moisture on Malting of Sorghum. Journal of the Institute of Brewing, 92(5), 439–445. https://doi.org/10.1002/j.2050- 0416.1986.tb04437. Muoria, J. K. (1997). The suitability of sorghum, millet and barley varieties for producing brewers malt. 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Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm. Journal of Cereal Science, 49(1), 73–82. https://doi.org/10.1016/j.jcs.2008.07.013 Wu, L., Huang, Z., Qin, P., & Ren, G. (2013). Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Food Research International, 53(2), 678–685. https://doi.org/10.1016/j.foodres.2012.07.062 Yailet, E. :, Carvajal, A., Gallardo Aguilar, I., Boffill Rodríguez, Y., Rega López, L., Pino Hurtado, M. S., Padrón, Y. R., & Pentón, M. P. (2018). Perfeccionamiento del proceso de malteado de sorgo UDG-110 en la elaboración de bebidas para enfermos celíacos. Abril-Junio, 45, 46–58. http://centroazucar.uclv.edu.cu Zaremba, L. S., & Smoleński, W. H. (2000). Optimal portfolio choice under a liability constraint. Annals of Operations Research, 97(1–4), 131–141. https://doi.org/10.1023/A Zeledón, H., Hernández, M., Ayala Morán, J., Guzmán de Serrano, R., Borja, C., Alvarado de Torres, M., & Calderón, V. R. (2007). Guía Técnica del Sorgo. Centro Nacional de Tecnología Agropecuaria y Forestal, 40.
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisher.department.spa.fl_str_mv	Instituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
dc.publisher.place.spa.fl_str_mv	Bogotá, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Bogotá
institution	Universidad Nacional de Colombia
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spelling	Reconocimiento 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2López Ortíz, Norma Constanza706871ad92c00394c097c5a4e6c2ba32León Virgüez, Carolinae5d382a87b3acf695c085a6858edf5b32022-04-07T13:43:17Z2022-04-07T13:43:17Z2021https://repositorio.unal.edu.co/handle/unal/81446Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustraciones, fotografías, graficasEl sorgo (Sorghum bicolor Moench) es un cereal de alto poder nutritivo que no contiene gluten, en América su uso en alimentación humana no ha sido explorado con suficiencia, el destino del sorgo en esta región es el forraje para animales. Se plantea este trabajo con el fin de conocer el uso potencial del sorgo en la elaboración de malta que podría ser usada en bebidas nutritivas o en la industria cervecera. El objetivo de este trabajo fue evaluar el efecto de diferentes condiciones de remojo y germinación sobre parámetros de calidad de malta de sorgo; los parámetros evaluados fueron contenido de extracto, amino Nitrógeno libre (FAN) y poder diastático (PD); adicionalmente se determinó el contenido de Aflatoxinas y el contenido de Taninos con el fin de determinar posibles factores antinutricionales en la malta. Se usó un diseño experimental rotable de superficie de respuesta de Box Behnken, los factores se analizaron en tres niveles que fueron definidos con base en la revisión de la literatura. La superficie de respuesta permitió encontrar valores óptimos para los factores estudiados, se requiere remojo inicial con solución alcalina al 0,3%, tiempo de remojo de 12 h y tiempo de germinación de 96,0 h si se desea obtener parámetros de calidad en sus valores óptimos de 3,41 g/100g de solución para el contenido de extracto, 150,491mg/LFAN y 55,89 DP °ASBC para poder diastásico. El tiempo de germinación fue el factor con mayor influencia sobre los parámetros de calidad, seguido del %NaOH de la solución de remojo. El tiempo de remojo no presentó niveles estadísticamente significativos sobre las variables analizadas. Las maltas elaboradas no contienen aflatoxinas detectables que puedan impedir su consumo humano y su contenido de taninos se encuentra por debajo de los límites definidos para consumo humano. La malta de sorgo elaborada con variedad de origen del centro del departamento del Tolima tiene alto potencial como materia prima en la industria cervecera y representa una fuente interesante de estudio en la elaboración de bebidas y otros productos para consumo humano. (Texto tomado de la fuente)Sorghum (Sorghum bicolor Moench) is a highly nutritious cereal that does not contain gluten, in America its use for human consumption has not been sufficiently explored, the destination of sorghum in this region is animal fodder. This work is proposed in order to know the potential use of sorghum in the production of malt that could be used in nutritional beverages or in the brewing industry. The objective of this work was to evaluate the effect of different soaking and germination conditions on sorghum malt quality parameters; the evaluated parameters were extract content, free amino Nitrogen (FAN) and diastatic power (PD). Additionally, the Aflatoxin content and the Tannin content were determined in order to determine possible antinutritional factors in the malt. A Box Behnken response surface rotatable experimental design was used, the factors were analyzed at three levels that were defined based on the literature review. The response surface allowed to find optimal values for the studied factors, initial soaking with 0.29% alkaline solution is required, soaking time of 12 h and germination time of 96.0 h to get quality parameters at their maximum values 3, 41704, 150.491mg / L, 55.8892 DP ° ASBC. Germination time was the factor with the greatest influence on the quality parameters, followed by % NaOH of the soaking solution. The soaking time did not present statistically significant levels on the variables analyzed. Processed malts do not contain detectable aflatoxins that could prevent human consumption and their tannin content is below defined limits for human consumption. Sorghum malt made with a variety of origin from the center of the department of Tolima has high potential as a raw material in the brewing industry and represents an interesting source of study in the production of beverages and other products for human consumption.MaestríaMagíster en Ciencia y Tecnología de AlimentosAlimentos y Agroindustria97 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - 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 Bogotá660 - Ingeniería química::663 - Tecnología de bebidasSorghum bicolorMalta (producto)SorgoSorghumMaltaMalteadoCerealesGerminaciónCerveceríaMaltingSteepingMaltedCerealsGerminationBrewerySorghum Bicolor MoenchElaboración de malta en polvo como uso potencial de sorgo (Sorghum Bicolor (l) Moench) en alimentación humanaPreparation of powdered malt as potential use of sorghum (Sorghum Bicolor (l) Moench) in human foodTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAdetunji, A. 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Centro Nacional de Tecnología Agropecuaria y Forestal, 40.Público generalORIGINAL52975967.2022.pdf52975967.2022.pdfTesis de Maestría en Ciencia y Tecnología de Alimentosapplication/pdf2099257https://repositorio.unal.edu.co/bitstream/unal/81446/1/52975967.2022.pdf9dd0a9d95ccf96c8a88fd68f792ce006MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-84074https://repositorio.unal.edu.co/bitstream/unal/81446/2/license.txt8153f7789df02f0a4c9e079953658ab2MD52THUMBNAIL52975967.2022.pdf.jpg52975967.2022.pdf.jpgGenerated Thumbnailimage/jpeg5118https://repositorio.unal.edu.co/bitstream/unal/81446/3/52975967.2022.pdf.jpgce3e28f87df93796eaade99534682f52MD53unal/81446oai:repositorio.unal.edu.co:unal/814462024-08-05 23:10:40.663Repositorio Institucional Universidad Nacional de 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EVESURBIFBPUiBMQSBTRUNSRVRBUsONQSBHRU5FUkFMLiAqTEEgVEVTSVMgQSBQVUJMSUNBUiBERUJFIFNFUiBMQSBWRVJTScOTTiBGSU5BTCBBUFJPQkFEQS4gCgpBbCBoYWNlciBjbGljIGVuIGVsIHNpZ3VpZW50ZSBib3TDs24sIHVzdGVkIGluZGljYSBxdWUgZXN0w6EgZGUgYWN1ZXJkbyBjb24gZXN0b3MgdMOpcm1pbm9zLiBTaSB0aWVuZSBhbGd1bmEgZHVkYSBzb2JyZSBsYSBsaWNlbmNpYSwgcG9yIGZhdm9yLCBjb250YWN0ZSBjb24gZWwgYWRtaW5pc3RyYWRvciBkZWwgc2lzdGVtYS4KClVOSVZFUlNJREFEIE5BQ0lPTkFMIERFIENPTE9NQklBIC0gw5psdGltYSBtb2RpZmljYWNpw7NuIDE5LzEwLzIwMjEK

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