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Maestría en Innovación Alimentaria y Nutrición

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Browsing Maestría en Innovación Alimentaria y Nutrición by Author "Osorio Mora, Oswaldo"

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    Aprovechamiento de subproductos de sacha inchi (Plukenetia volubilis L.): Desarrollo de un producto alimenticio, empleando harina proveniente de torta residual en la extracción del aceite
    (Corporación Universitaria Lasallista, 2016) Vásquez Osorio, Diana Carolina; Vélez Acosta, Lina María; Osorio Mora, Oswaldo
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    Determinación del efecto de diferentes niveles de rehidratación sobre algunas propiedades de calidad, durante el enlatado y esterilización de dos variedades de arveja (Pisum sativum L.) cultivadas en el departamento de Nariño
    (s, 2016) Cerón Cárdenas, Andrés Felipe; Osorio Mora, Oswaldo
    Background. One of the products most consumed by the population have been dried peas soaked, subjected product rehydration and subsequent sterilization to ensure their conservation. However, during sterilization temperature still favors rehydration. The liquid medium enters tissues causing rupture of the plant material; releasing the contents of seeds and modifying the properties of product quality. Objective. To determine the effect of different levels of rehydration on some quality properties during canning and sterilization of two varieties of pea (Pisum sativum L.) Sureña and San Isidro. Methods. Rehydration was performed at 6, 18 and 30 ° C using a seed / water ratio 1: 4 (w / v) of between 0 and 24 hours measurements were taken. The effect of temperature was evaluated by the water adsorption capacity of the seeds, while the water adsorption phenomenon was studied in two models (Exponential and Pelegיִs). Subsequently, in a completely randomized design the effect of moisture content of the seeds on some physical properties (kernel weight, sphericity, true density, bulk density and porosity) and sterilization effect associated moisture content was studied seeds on physico-chemical liquid medium with added calcium (soluble solids, pH, density (g / mL), turbidity (NTU) and viscosity (cp)) properties. Then a multilevel categorical factorial design by which the effect of the variety and level of rehydration of the seeds on nutrition, physical and sensory properties of sterilized product was studied was used. For this purpose, a vertical autoclave with saturated steam was used. The data obtained time and temperature, were analyzed by the Ball method. Results. The water adsorption capacity increased with increasing water temperature. The models adequately describe the adsorption kinetics of water. Both diffusivity and kinetic parameters have temperature dependence and to evaluate the Arrhenius equation with activation energy of 17.235 kJ/mol for San Isidro and 9.254 kJ/mol for Sureña are obtained. Also, the moisture gain caused increases thousand seed weight and porosity, while the sphericity, real and apparent density, decrease. The addition of milk calcium liquid medium pH caused decreased from 8.0 to 6.80 and 372 times increase in turbidity. After heat treatment of the liquid formulation presented standard coverage 200 times increase in soluble solids, the pH fell from 8.0 to 5.98, the turbidity increased by 25.71% and the viscosity increased 91.33%. Moreover, the cold point of packaging is ranked in the lower third. Sterilization times were affected by the initial moisture content of the seeds, lower moisture content seeds have a higher density (g/mL) causing the area of slower warming migrate to the bottom of the container. Conclusion. The level of rehydration before heat treatment and variety of vetch have significant effect on the quality properties and sterilized canned food.