Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker

ilustración, fotografías a color, gráficas, tablas

Autores:: Cabezas Zabala, Claudia Constanza

Tipo de recurso:

Fecha de publicación:: 2021

Institución:: Universidad Nacional de Colombia

Repositorio:: Universidad Nacional de Colombia

Idioma:: spa

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network_acronym_str	UNACIONAL2
network_name_str	Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
dc.title.translated.none.fl_str_mv	Characterization of doughs made with inulin and amaranth and wheat flours for the development of cracker type cookies
title	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
spellingShingle	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker 664 - Tecnología de alimentos Amaranto Galletas Cracker Pseudocereales Productos amasados Reología Amaranth Crackers Rheology kneaded products Pseudocereals
title_short	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
title_full	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
title_fullStr	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
title_full_unstemmed	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
title_sort	Caracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo cracker
dc.creator.fl_str_mv	Cabezas Zabala, Claudia Constanza
dc.contributor.advisor.none.fl_str_mv	Zuluaga Domínguez, Carlos Mario Lindarte Artunduaga, Jairo
dc.contributor.author.none.fl_str_mv	Cabezas Zabala, Claudia Constanza
dc.contributor.researchgroup.spa.fl_str_mv	AYNI – Grupo de Investigación en Procesos Agroindustriales
dc.subject.ddc.spa.fl_str_mv	664 - Tecnología de alimentos
topic	664 - Tecnología de alimentos Amaranto Galletas Cracker Pseudocereales Productos amasados Reología Amaranth Crackers Rheology kneaded products Pseudocereals
dc.subject.proposal.spa.fl_str_mv	Amaranto Galletas Cracker Pseudocereales Productos amasados Reología
dc.subject.proposal.eng.fl_str_mv	Amaranth Crackers Rheology kneaded products Pseudocereals
description	ilustración, fotografías a color, gráficas, tablas
publishDate	2021
dc.date.accessioned.none.fl_str_mv	2021-09-13T13:51:34Z
dc.date.available.none.fl_str_mv	2021-09-13T13:51:34Z
dc.date.issued.none.fl_str_mv	2021
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/80162
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/80162 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.indexed.spa.fl_str_mv	Agrosavia Agrovoc
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dc.publisher.faculty.spa.fl_str_mv	Facultad de Ciencias Agrarias
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spelling	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_abf2Zuluaga Domínguez, Carlos Marioe62c6eaefb21c224237f001387877fd5600Lindarte Artunduaga, Jairof4cfb02fb24c93369bfe2d213e689f4bCabezas Zabala, Claudia Constanza832da75bf9a65f3ccdb4332ce5c03715AYNI – Grupo de Investigación en Procesos Agroindustriales2021-09-13T13:51:34Z2021-09-13T13:51:34Z2021https://repositorio.unal.edu.co/handle/unal/80162Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/ilustración, fotografías a color, gráficas, tablasEl amaranto es un pseudocereal emergente rico en nutrientes esenciales tales como proteína y fibra, las cuales se emplearon como ingredientes en la formulación de galletas tipo cracker con el objetivo de evaluar el comportamiento reológico de la masa y la aceptabilidad sensorial del alimento. Se utilizó un diseño factorial completamente al azar con dos factores: (a) relación de harina de trigo (HT) y harina de amaranto (HA) empleada en la elaboración de la masa, en proporción 90:10 y 80:20 (% p/p) y (b) dos niveles de adición de inulina en niveles de 8.4% y 16.7% respecto a la harina, teniendo dos masas control elaboradas a partir de HA y HT, respectivamente. Inicialmente, se midieron las propiedades funcionales de las harinas mencionadas, las cuales no presentaron diferencias significativas en los índices de absorción de agua (IAA) y poder de hinchamiento (SP), encontrándose en un rango de valores promedio entre 1.6625 y 1.8065 g/g; para IAA, así como 1.7484 y 1.8618 g/g para SP, respectivamente. En el caso de la HA se presentó la mayor capacidad de retención de agua (CRA) 8.41 ± 0.15 g/g y actividad emulsificante (AE) 74.63 ± 1.89 g/g. Por otra parte, el comportamiento reológico, medido a través del empleo del sistema glutomatic, farinógrafo, extensografo, mixolab e índice de caída, demostró que la mezcla que contenía 20% de amaranto y 16.7% de inulina tenía un comportamiento reológico similar al patrón elaborado a partir de harina de trigo exclusivamente, siendo ésta la seleccionada para la elaboración de las galletas. Para dicha formulación, el sistema glutomatic mostró un porcentaje de gluten húmedo 30.52% y gluten seco 10.21%, el análisis farinográfico un índice de tolerancia al mezclado de 11 UF, lo cual indica una masa fuerte; así mismo, la masa elaborada alcanzó una estabilidad en el mixolab de 6.47 min, lo que indica una buena resistencia al mezclado. Por otra parte, en la extensografía se obtuvo una resistencia de 637 UF y extensibilidad de 1340 mm, que corresponde a una masa fuerte, capaz de resistir el laminado y retener aire que favorecerá la crocancia característica de la galleta; entre tanto, el índice de caída obtenido fue de 318 s siendo una buena actividad alfamilásica, y el porcentaje de almidón dañado presentado fue 9.15% indicando una buena calidad del almidón para la producción de la galleta cracker. Finalmente, una prueba de consumidores no mostró diferencias significativas en la evaluación del aroma entre el control y la formulación seleccionada, mientras que ésta última tuvo una calificación significativamente menor en sabor. No obstante, se observó una intención de compra del 70% entre la población encuestada. Los resultados obtenidos en este trabajo permiten dar perspectivas para el uso a nivel industrial del amaranto en productos horneados. Adicionalmente, el amaranto ha sido un producto típicamente ligado a las poblaciones indígenas en los países andinos suramericanos, por lo que la búsqueda de alternativas de diversificación y empleo de este pseudocereal tiene un impacto en las condiciones sociales y económicas de tales comunidades. La versatilidad tecnológica y calidad nutricional del amaranto es una ventaja para los consumidores, favoreciendo el consumo de productos saludables con aportes importantes de fibra dietaria y proteína. (Texto tomado de la fuente)Amaranth is an emerging pseudocereal rich in such essential nutrients as protein and dietary fiber, which were employed as ingredients in the formulation of crackers, to evaluate the rheological performance and sensory acceptability of the obtained food. A completely randomized factorial design was used with two factors: (a) ratio of wheat and amaranth flour used in the preparation of the dough, in proportion 90:10 and 80:20 (% w/w) and (b) two levels of inulin addition of 8.4% and 16.7 % regarding flour, having two control doughs made from amaranth and wheat flour, respectively. Initially, the functional properties of the flours mentioned were measured, showing no significant differences in the water absorption capacity (WAC) and swelling power (SP), having mean values between 1.66 and 1.81 g/g for WAC and between 1.75 and 1.86 g/g for SP, respectively. The amaranth flour had the highest water holding capacity (WHR) of 8.41 ± 0.15 g/g and emulsifying activity (EA) of 74.63 ± 1.89 g/g. Moreover, the rheological behavior measured through the use of glutomatic system, farinograph, extensograph, mixolab, and falling index, showed that the formulation containing 20% of amaranth flour and 7.16% of inulin had a rheological behavior similar to the control produced exclusively with wheat flour, being this the one selected for the preparation of crackers. For this blend, the glutomatic system showed a percentage of wet gluten 30.52% and dry gluten 10.21% the farinograph a mixing tolerance index of 11 UF, indicating a strong and cohesive dough; likewise, the Mixolab showed dough reaches stability at 6.47 min, indicating a good resistance to mixing. On the other hand, the extensograph exhibited a dough resistance of 637 UF, as well as extensibility of 1340 mm, which corresponds to a strong dough capable of resisting lamination and retaining air to enhance the crispness characteristic of cracker. Meanwhile, the falling index obtained was 318 s, being a good alpha amylase activity, and damaged starch percentage was 9.15% indicating a good quality of the starch for the production of the cracker cookie. Finally, a sensory consumer test did not show significant differences in the evaluation of aroma between the control and the selected formulation, while this latter had a significantly lower rating in flavor. However, a purchase intention of 70 % was observed among the population surveyed. The results obtained in this work give perspectives for the industrial use of amaranth in baked goods. Additionally, amaranth has been a product typically linked to indigenous populations in the Andean South American countries, therefore the search for diversification and alternatives of use for this pseudocereal has an impact on the social and economic conditions of such communities. The technological versatility and nutritional quality of amaranth is an advantage for consumers, favoring the consumption of healthy products with important contributions of dietary fiber and protein.Correo electrónico de contacto personal: cccabezasz@gmail.comMaestríaMagíster en Ciencia y Tecnología de AlimentosDiseño y desarrollo de productos alimenticiosxvii, 159 páginasapplication/pdfspaUniversidad Nacional de ColombiaBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosEscuela de posgradosFacultad de Ciencias AgrariasUniversidad Nacional de Colombia - Sede Bogotá664 - Tecnología de alimentosAmarantoGalletas CrackerPseudocerealesProductos amasadosReologíaAmaranthCrackersRheologykneaded productsPseudocerealsCaracterización de masas elaboradas con inulina y harinas de amaranto y trigo para el desarrollo de galletas tipo crackerCharacterization of doughs made with inulin and amaranth and wheat flours for the development of cracker type cookiesTrabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAgrosaviaAgrovocAACC. 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Critical Reviews in Food Science and Nutrition, 57(2), 313–325. https://doi.org/10.1080/10408398.2013.862784EstudiantesInvestigadoresPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-83964https://repositorio.unal.edu.co/bitstream/unal/80162/1/license.txtcccfe52f796b7c63423298c2d3365fc6MD51ORIGINAL1014223040.2021.pdf1014223040.2021.pdfTesis de Maestría en Ciencia y Tecnología de alimentosapplication/pdf4259112https://repositorio.unal.edu.co/bitstream/unal/80162/2/1014223040.2021.pdf4145b2d7a1e332e45c3335dfd0c080caMD52THUMBNAIL1014223040.2021.pdf.jpg1014223040.2021.pdf.jpgGenerated Thumbnailimage/jpeg5911https://repositorio.unal.edu.co/bitstream/unal/80162/3/1014223040.2021.pdf.jpg6644e1bd51f798c84600a698d8806c9eMD53unal/80162oai:repositorio.unal.edu.co:unal/801622024-07-28 23:59:52.132Repositorio Institucional Universidad Nacional de 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