Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)

Ilustraciones, tablas, graficas

Autores:: Orozco Ágredo, Juan Camilo

Tipo de recurso:

Fecha de publicación:: 2023

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	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
dc.title.translated.eng.fl_str_mv	Effect of ultrasound on hydration and nutritional quality in cooking common bean (Phaseolus vulgaris)
title	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
spellingShingle	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís) 620 - Ingeniería y operaciones afines Ultrasonics Tratamiento con ultrasonido Ultrasonic treatment Phaseolus vulgaris Effects Capacidad de fijación del agua Water binding capacity Frijol Nutrientes Ultrasonido Hidratacion Cocción Common bean Nutrients Ultrasound Hydration Cooking
title_short	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
title_full	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
title_fullStr	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
title_full_unstemmed	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
title_sort	Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
dc.creator.fl_str_mv	Orozco Ágredo, Juan Camilo
dc.contributor.advisor.none.fl_str_mv	Ordóñez Santos, Luis Eduardo Londoño Hernandez, Luis Fernando
dc.contributor.author.none.fl_str_mv	Orozco Ágredo, Juan Camilo
dc.contributor.researchgroup.spa.fl_str_mv	Alimentación y Nutrición Humana
dc.contributor.orcid.spa.fl_str_mv	0000-0002-4554-3629
dc.subject.ddc.spa.fl_str_mv	620 - Ingeniería y operaciones afines
topic	620 - Ingeniería y operaciones afines Ultrasonics Tratamiento con ultrasonido Ultrasonic treatment Phaseolus vulgaris Effects Capacidad de fijación del agua Water binding capacity Frijol Nutrientes Ultrasonido Hidratacion Cocción Common bean Nutrients Ultrasound Hydration Cooking
dc.subject.agrovoc.none.fl_str_mv	Ultrasonics Tratamiento con ultrasonido Ultrasonic treatment Phaseolus vulgaris Effects Capacidad de fijación del agua Water binding capacity
dc.subject.proposal.spa.fl_str_mv	Frijol Nutrientes Ultrasonido Hidratacion Cocción
dc.subject.proposal.eng.fl_str_mv	Common bean Nutrients Ultrasound Hydration Cooking
description	Ilustraciones, tablas, graficas
publishDate	2023
dc.date.accessioned.none.fl_str_mv	2023-11-29T16:46:17Z
dc.date.available.none.fl_str_mv	2023-11-29T16:46:17Z
dc.date.issued.none.fl_str_mv	2023-08-30
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/85020
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/85020 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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dc.format.extent.spa.fl_str_mv	xvii, 97 páginas
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dc.publisher.spa.fl_str_mv	Universidad Nacional de Colombia
dc.publisher.program.spa.fl_str_mv	Palmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.publisher.faculty.spa.fl_str_mv	Facultad de Ingeniería y Administración
dc.publisher.place.spa.fl_str_mv	Palmira, Valle del Cauca, Colombia
dc.publisher.branch.spa.fl_str_mv	Universidad Nacional de Colombia - Sede Palmira
institution	Universidad Nacional de Colombia
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spelling	Atribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ordóñez Santos, Luis Eduardo07f1065088bb3aad6a0b0b350edf6b8fLondoño Hernandez, Luis Fernando4e622921c38678d1f6ef95f9a081d553Orozco Ágredo, Juan Camilo5cc1811707ea58e087ca5d8dfb8fbc3bAlimentación y Nutrición Humana0000-0002-4554-36292023-11-29T16:46:17Z2023-11-29T16:46:17Z2023-08-30https://repositorio.unal.edu.co/handle/unal/85020Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, tablas, graficasEl fríjol común (Phaseolus vulgaris) es uno de los cultivos alimentarios más importantes a nivel mundial y su producción se extiende en diferentes regiones de América latina, África, Europa y Asia oriental, debido a su facilidad de siembra en diversos ambientes. Además, el fríjol es un componente esencial en la dieta humana por su alto contenido nutricional y su fácil acceso a la población rural y urbana de bajos recursos. Sin embargo, los procesos de preparación de este alimento pueden ser extensos, logrando afectar la calidad nutricional de este. Se estudió la implementación del ultrasonido como herramienta de optimización en el proceso de hidratación de dos variedades de fríjol (BIO101 y NimaCalima), su efecto en el proceso de cocción y en la calidad nutricional. Para ello, se analizó los comportamientos de hidratación convencional (HC) e hidratación convencional con pretratamiento con ultrasonido (HCPU), esta última siendo optimizada mediante la metodología de superficie de respuesta (MSR). Se encontró que el modelo de Kaptso y el modelo de Weibull fueron los modelos que mejor se ajustaron a las cinéticas de hidratación obtenidas. El tiempo de hidratación adecuado (tha) mediante el método de HCPU, fue significativamente menor con respecto al método de HC en ambas variedades de fríjol (p<0.05). El método HCPU tuvo un efecto significativo (p<0.05) en el tiempo de cocción (tc) con respecto al método HC para la variedad BIO101. Sin embargo, fue no significativo para la variedad Nima-Calima. Se encontró que la mayoría de los compuestos nutricionales analizados no se vieron afectados por el método de hidratación implementado. Este estudio permitió conocer que la implementación del ultrasonido en los procesos de hidratación del fríjol común mejora el tha sin afectar el contenido nutricional. (Texto tomado de la fuente)Common bean (Phaseolus vulgaris) is one of the most important food crops worldwide and its production extends to different regions of Latin America, Africa, Europe and East Asia, due to its ease of planting in various environments. In addition, beans are an essential component in the human diet due to their high nutritional content and their easy access to low-income rural and urban populations. However, the preparation processes of this food can be extensive, affecting its nutritional quality. The implementation of ultrasound was presented as an optimization tool in the hydration process of two bean varieties (BIO101 and Nima-Calima), its effect on the cooking process and nutritional quality. For this, the behaviors of conventional hydration (HC) and conventional hydration pre-treated with ultrasound (HCPU) were analyzed, the latter being optimized using the response surface (MSR) methodology. It was found that the Kaptso model and the Weibull model were the models that best fit the hydration kinetics obtained. The adequate hydration time (tha) using the HCPU method was significantly lower than the HC method in both bean varieties (p<0.05). The HCPU method had a significant effect (p<0.05) on the cooking time (tc) with respect to the HC method for the BIO101 variety. However, it was not significant for the Nima-Calima variety. It was found that most of the nutritional compounds analyzed were not affected by the hydration method implemented. This study allowed us to know that the implementation of ultrasound in the hydration processes of common beans improves the tha without affecting the nutritional content.Este proyecto fue patrocinado por HarvestPlus. HarvestPlus es una alianza de investigación agrícola mundial para un futuro seguro en cuanto a la alimentaciónContiene material didáctico, tablas y figurasMaestríaMaestría en Ingeniería AgroindustrialDos variedades de fríjol común (Phaseolus vulgaris) fueron evaluadas en este estudio. La variedad BIO101 biofortificada en hierro y zinc y la variedad comercial Nima-Calima. Ambas variedades fueron sometidas a una limpieza y selección exhaustiva de las semillas, posteriormente empacadas al vacío, para luego ser conservadas en condiciones óptimas a una temperatura de 18°C y humedad relativa 40% hasta sus respectivos análisis de interés.Ingeniería.Sede Palmiraxvii, 97 páginasapplication/pdfspaUniversidad Nacional de ColombiaPalmira - Ingeniería y Administración - Maestría en Ingeniería AgroindustrialFacultad de Ingeniería y AdministraciónPalmira, Valle del Cauca, ColombiaUniversidad Nacional de Colombia - Sede Palmira620 - Ingeniería y operaciones afinesUltrasonicsTratamiento con ultrasonidoUltrasonic treatmentPhaseolus vulgarisEffectsCapacidad de fijación del aguaWater binding capacityFrijolNutrientesUltrasonidoHidratacionCocciónCommon beanNutrientsUltrasoundHydrationCookingEfecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)Effect of ultrasound on hydration and nutritional quality in cooking common bean (Phaseolus vulgaris)Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbbas, Y., & Ahmad, A. 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Agronomy, 12(4), 1–14. https://doi.org/10.3390/agronomy12040889EstudiantesGrupos comunitariosInvestigadoresPúblico generalLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/85020/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1130608531.2023.pdf1130608531.2023.pdfMaestría en Ingeniería Agroindustrialapplication/pdf2308975https://repositorio.unal.edu.co/bitstream/unal/85020/3/1130608531.2023.pdfd291bba7ce1587dbde1f57bc1989c1bcMD53THUMBNAIL1130608531.2023.pdf.jpg1130608531.2023.pdf.jpgGenerated Thumbnailimage/jpeg5822https://repositorio.unal.edu.co/bitstream/unal/85020/4/1130608531.2023.pdf.jpg1e2c5ba4395b42cb12692b1ff5c89ecaMD54unal/85020oai:repositorio.unal.edu.co:unal/850202024-08-19 23:10:40.966Repositorio Institucional Universidad Nacional de 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

Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)

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