Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza

Elaboración de un helado como alimento funcional aprovechando las propiedades de la semilla de chía y la semilla de calabaza, además de algunos sabores naturales de dos frutas colombianas, el mangostino y pitaya.

Autores:: Chaves Guerrero, Juan Manuel

Tipo de recurso:: Trabajo de grado de pregrado

Fecha de publicación:: 2022

Institución:: Universidad de los Andes

Repositorio:: Séneca: repositorio Uniandes

Idioma:: spa

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dc.title.none.fl_str_mv	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
dc.title.alternative.none.fl_str_mv	Development of functional ice creams from chia and pumpkin seed oil
title	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
spellingShingle	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza Mangostino Pitahaya Análisis de flujo Ácidos grasos poliinsaturados Overrun Cualidades sensoriales Helados, sorbetes, etc. Ingeniería
title_short	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
title_full	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
title_fullStr	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
title_full_unstemmed	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
title_sort	Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza
dc.creator.fl_str_mv	Chaves Guerrero, Juan Manuel
dc.contributor.advisor.none.fl_str_mv	Hernández Carrión, María
dc.contributor.author.none.fl_str_mv	Chaves Guerrero, Juan Manuel
dc.subject.keyword.none.fl_str_mv	Mangostino Pitahaya Análisis de flujo Ácidos grasos poliinsaturados Overrun Cualidades sensoriales
topic	Mangostino Pitahaya Análisis de flujo Ácidos grasos poliinsaturados Overrun Cualidades sensoriales Helados, sorbetes, etc. Ingeniería
dc.subject.armarc.none.fl_str_mv	Helados, sorbetes, etc.
dc.subject.themes.es_CO.fl_str_mv	Ingeniería
description	Elaboración de un helado como alimento funcional aprovechando las propiedades de la semilla de chía y la semilla de calabaza, además de algunos sabores naturales de dos frutas colombianas, el mangostino y pitaya.
publishDate	2022
dc.date.accessioned.none.fl_str_mv	2022-07-01T13:59:05Z
dc.date.available.none.fl_str_mv	2022-07-01T13:59:05Z
dc.date.issued.none.fl_str_mv	2022-06-30
dc.type.es_CO.fl_str_mv	Trabajo de grado - Pregrado
dc.type.driver.none.fl_str_mv	info:eu-repo/semantics/bachelorThesis
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dc.identifier.instname.es_CO.fl_str_mv	instname:Universidad de los Andes
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url	http://hdl.handle.net/1992/58442
identifier_str_mv	instname:Universidad de los Andes reponame:Repositorio Institucional Séneca repourl:https://repositorio.uniandes.edu.co/
dc.language.iso.es_CO.fl_str_mv	spa
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Nemecek, Reducing food's environmental impacts through producers and consumers, Science (80-. )., vol. 360, no. 6392, pp. 987-992, Jun. 2018, doi: 10.1126/SCIENCE.AAQ0216/SUPPL_FILE/AAQ0216_DATAS2.XLS The Lancet, We need to talk about meat, Lancet, vol. 392, no. 10161, p. 2237, Nov. 2018, doi: 10.1016/S0140-6736(18)32971-4. D. J. McClements, Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles, Foods, vol. 9, no. 4, Apr. 2020, doi: 10.3390/foods9040421. R. Ullah, M. Nadeem, and M. Imran, Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil, Lipids Health Dis., vol. 16, no. 1, pp. 1-8, Feb. 2017, doi: 10.1186/S12944-017-0420-Y. E. S. Rodriguez, L. M. Julio, C. Henning, B. W. K. K. Diehl, M. C. Tomás, and V. Y. Ixtaina, Effect of natural antioxidants on the physicochemical properties and stability of freeze-dried microencapsulated chia seed oil, J. Sci. 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King Saud Univ. - Sci., p. 102042, Apr. 2022, doi: 10.1016/J.JKSUS.2022.102042. M. A. Balendres and J. C. Bengoa, Diseases of dragon fruit (Hylocereus species): Etiology and current management options, Crop Prot., vol. 126, p. 104920, Dec. 2019, doi: 10.1016/J.CROPRO.2019.104920. A. Nasrullah et al., Effect of short time ball milling on physicochemical and adsorption performance of activated carbon prepared from mangosteen peel waste, Renew. Energy, vol. 168, pp. 723-733, May 2021, doi: 10.1016/j.renene.2020.12.077. F. Gutierrez-Orozco and M. L. Failla, Biological Activities and Bioavailability of Mangosteen Xanthones: A Critical Review of the Current Evidence, Nutr. 2013, Vol. 5, Pages 3163-3183, vol. 5, no. 8, pp. 3163-3183, Aug. 2013, doi: 10.3390/NU5083163. M. C. Nauman and J. J. Johnson, The purple mangosteen (Garcinia mangostana): Defining the anticancer potential of selected xanthones, Pharmacol. Res., vol. 175, p. 106032, Jan. 2022, doi: 10.1016/J.PHRS.2021.106032. C. J. Henry, Functional foods, vol. 64, no. 7. 2010, pp. 657-659. S. Kaur and M. Das, Functional foods: An overview, Food Sci. Biotechnol., vol. 20, no. 4, pp. 861-875, Aug. 2011, doi: 10.1007/S10068-011-0121-7. ISO 660:2009, Animal and vegetable fats and oils - Determination of acid value and acidity, London, UK, Jun. 2009. ISO 3961:2009(E), Animal and vegetable fats and oils Determination of iodine value, Geneva, CH, Apr. 2009. ISO 3960:2017(E), Animal and vegetable fats and oils ¿ Determination of peroxide value Iodometric (visual) endpoint determination, Geneva, CH, Feb. 2017. ISO 3657:2020(E), Animal and vegetable fats and oils Determination of saponification value, Geneva, CH, Feb. 2020. G. Oakley, Mango & Passionfruit Ice Cream - Avant-Garde Vegan, 2020. https://www.avantgardevegan.com/recipes/mango-passionfruit-ice-cream/ (accessed Jun. 16, 2022). Tasty, The Best Vegan Vanilla Ice Cream Recipe by Tasty, 2018. https://tasty.co/recipe/the-best-vegan-vanilla-ice-cream (accessed Jun. 16, 2022). I. Atalar, A. Kurt, O. Gul, and F. Yazici, Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk, Int. J. Gastron. Food Sci., vol. 24, p. 100358, Jul. 2021, doi: 10.1016/j.ijgfs.2021.100358. RES, Resolución 2154 de 2012, República de Colombia, Aug. 2012. C. STAN, Codex Standard for Edible Fats and Oils Not Named By Individual Standards, Rome, Italy, Nov. 1999. Aktas Nesimi, Gerçekaslan Kamil Emre, and Uzlasir Türkan, The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil, OCL, vol. 25, no. 3, p. A301, 2018, doi: 10.1051/ocl/2018025. J. Teng, X. Hu, M. Wang, and N. Tao, Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers, J. Food Process. Preserv., vol. 42, no. 1, p. e13416, 2018, doi: https://doi.org/10.1111/jfpp.13416. Y. P. Timilsena, J. Vongsvivut, R. Adhikari, and B. Adhikari, Physicochemical and thermal characteristics of Australian chia seed oil, Food Chem., vol. 228, pp. 394-402, 2017, doi: 10.1016/j.foodchem.2017.02.021. M. Grajzer, K. Szmalcel, . Kuzminski, M. Witkowski, A. Kulma, and A. Prescha, Characteristics and Antioxidant Potential of Cold-Pressed Oils Possible Strategies to Improve Oil Stability, Foods, vol. 9, no. 11, 2020, doi: 10.3390/foods9111630. M. Lyimo, N. B. Shayo, and A. D. Kasanga, Physical-Chemical Properties, Storage Stability and Sensory Evaluation of Pumpkin Seed Oil, Huria J. Open Univ. Tanzania, vol. 12, no. 1, 2012, [Online]. Available: https://www.ajol.info/index.php/huria/article/view/110771. M. Imran et al., Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds, Lipids Health Dis., vol. 15, no. 1, 2016, doi: 10.1186/s12944-016-0329-x. G. Uzunova, M. Perifanova-Nemska, Z. Petkova, S. Minkova, and K. Nikolova, Physicochemical characteristic of chia seed oil from Peru, Bulg. Chem. Commun., vol. 51, pp. 217-220, Apr. 2019. S. Nederal et al., Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons, Ind. Crops Prod., vol. 60, pp. 15-21, 2014, doi: 10.1016/j.indcrop.2014.05.044. S. M. B. Hashemi, A. Mousavi Khaneghah, N. Nikmaram, S. Raeisi, M. S. Rahman, and S. Avallone, Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil, Int. J. Food Sci. Technol., vol. 52, no. 6, pp. 1341-1347, Jun. 2017, doi: 10.1111/IJFS.13421. H. Nguyen, E. M. Campi, W. Roy Jackson, and A. 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National Fire Protection Association, NFPA 497: Recommended Practice for the Classification of Flammable Liquids, Gases, or Vapors and of Hazardous (Classified) Locations for Electrical Installations in Chemical Process Areas, NFPA. Reproduced from NFPA's website, 2021, Accessed: May 02, 2022. [Online]. Available: https://www.nfpa.org/codes-and-standards/all-codes-and-standards/list-of-codes-and-standards/detail?code=497.
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dc.publisher.es_CO.fl_str_mv	Universidad de los Andes
dc.publisher.program.es_CO.fl_str_mv	Ingeniería Química
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dc.publisher.department.es_CO.fl_str_mv	Departamento de Ingeniería Química y de Alimentos
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spelling	Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Hernández Carrión, María642756a4-f3a1-41da-8e21-cfb14ddd6fb4600Chaves Guerrero, Juan Manuele8316583-8b0f-489c-8e71-977ddf9d91306002022-07-01T13:59:05Z2022-07-01T13:59:05Z2022-06-30http://hdl.handle.net/1992/58442instname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/Elaboración de un helado como alimento funcional aprovechando las propiedades de la semilla de chía y la semilla de calabaza, además de algunos sabores naturales de dos frutas colombianas, el mangostino y pitaya.El consumidor promedio es cada vez más consciente de los productos que busca, tanto de su costo ambiental, como de sus efectos sobre la salud. A pesar de la popularidad que tienen los helados, aún hacen falta opciones en el mercado de productos de origen vegetal. Este estudio se enfoca en la producción de helados como un alimento funcional y vegano, tomando provecho de bebidas vegetales, de avena y crema de coco, además de la pulpa de dos frutas, pitahaya y mangostino. Ambas frutas son ricas en antioxidantes y xantonas, además de caracterizarse por tener una pulpa dulce. Se plantea reemplazar parte del contenido graso del helado con aceites de chía y calabaza, dos aceites ricos en ácidos grasos poliinsaturados, como omega-3, omega-6 y omega-9. Los aceites se adquirieron prensados en frío y se caracterizaron para obtener índices de calidad -acidez, peróxidos, yodo y saponificación-, además de sus características fisicoquímicas -densidad, índice de refracción y porcentaje de humedad-. Los helados desarrollados se sometieron a pruebas de colorimetría, pH, caída de primera gota, velocidad de derretimiento y overrun obteniendo resultados favorables que coincidieron con otros reportes de la literatura. Del mismo modo, se llevó a cabo una prueba de textura back-extrusion para obtener valores de firmeza, consistencia y cohesividad. Así mismo, se desarrolló una prueba de comportamiento al flujo sobre las mezclas líquidas de los helados. Finalmente, los helados se llevaron a un análisis sensorial compuesto por un grupo de 50 participantes que evaluaron, apariencia, sabor, aroma, consistencia y perspectiva general del helado. Además, contestaron 3 preguntas tipo JAR sobre el nivel de dulzor, cantidad de fruta y cremosidad. El helado preferido por los panelistas fue la combinación de nivel medio de aceite de semilla de calabaza y chía, con el mangostino. Con un pH 4.63, overrun del 24.7%, velocidad de derretimiento de 0.049 g/min, y tiempo de caída de primera gota de 13.75 min. Los resultados reportados muestran que los helados desarrollados en este estudio tienen un potencial como una alternativa vegana y funcional para su consumo en el mercado.Ingeniero QuímicoPregradoAlimentos Funcionales10 páginasapplication/pdfspaUniversidad de los AndesIngeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química y de AlimentosDesarrollo de helados funcionales a partir de aceite de semilla de chía y de calabazaDevelopment of functional ice creams from chia and pumpkin seed oilTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_7a1fTexthttp://purl.org/redcol/resource_type/TPMangostinoPitahayaAnálisis de flujoÁcidos grasos poliinsaturadosOverrunCualidades sensorialesHelados, sorbetes, etc.IngenieríaV. Akdeniz and A. S. Akal'n, New approach for yoghurt and ice cream production: High-intensity ultrasound, vol. 86, pp. 392-398, Apr. 2019, doi: 10.1016/J.TIFS.2019.02.046.G. Bisla, Archana, P. Verma, and S. Sharma, Development of ice creams from Soybean milk & Watermelon seeds milk and Evaluation of their acceptability and Nourishing potential, Adv. Appl. Sci. Res., vol. 3, no. 1, pp. 371-376, 2012, [Online]. Available: https://www.primescholars.com/articles/development-of-ice-creams-from-soybean-milk--watermelon-seeds-milk-andevaluation-of-their-acceptability-and-nourishing-potential.pdf.M. R. Muse and R. W. Hartel, Ice cream structural elements that affect melting rate and hardness, J. Dairy Sci., vol. 87, no. 1, pp. 1-10, Jan. 2004, doi: 10.3168/jds.S0022-0302(04)73135-5.J. Poore and T. Nemecek, Reducing food's environmental impacts through producers and consumers, Science (80-. )., vol. 360, no. 6392, pp. 987-992, Jun. 2018, doi: 10.1126/SCIENCE.AAQ0216/SUPPL_FILE/AAQ0216_DATAS2.XLSThe Lancet, We need to talk about meat, Lancet, vol. 392, no. 10161, p. 2237, Nov. 2018, doi: 10.1016/S0140-6736(18)32971-4.D. J. 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Desarrollo de helados funcionales a partir de aceite de semilla de chía y de calabaza

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