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Browsing Revistas científicas by Author "Acosta Hurtado, María Antonia"

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    Alimentos transgénicos, una mirada social
    (Corporación Universitaria Lasallista, 2017) Acosta Hurtado, María Antonia
    this article makes a reflection about the appearance of transgenic foods in society. This food is obtained by using biotechnology; however, in markets there have not been acceptation of this, due different factors that impact economic, environmental and social aspects. Some about this topic has proven the possible inconvenient generated by the consumption and production of this type of food, because inflict damages that might be irreversible in the future. In this article opinions before how it might influence ethics and moral in the development of the society before advances that present science and technology today, starting from the relevance that the human being has and the development lived nowadays in several ambits in their environment are submitted.
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    Desarrollo de un producto de panadería con alto valor nutricional a partir de la harina obtenida del banano verde con cáscara: una nueva opción para el aprovechamiento de residuos de la industria de exportación
    (Corporación Universitaria Lasallista, 2012-08-09) Gil Garzón, Maritza Andrea; Vélez Acosta, Lina María; Millán Cardona, Leonidas de Jesús; Acosta Hurtado, María Antonia; Díez Rodríguez, Astrid Carolina; Cardona Taborda, Natalia; Rocha Gutiérrez, Luis Alfonso; Villa Mejia, Gloria Cristina
    Introduction. Human beings do not get to consume not even a third of the fruits produced in the world, and one of the main reasons for this are the losses after harvesting. One of the crops that produces a high number of waste material given the high demands under quality terms is banana (Cavendish) and that waste has been used to produce flour from green banana with its peel as an input to produce composed flours with a high nutritional value, and with a potential use in bakery. Objective. To develop a bakery product made with several green banana with its peel mixtures, as an option for the use of waste from banana industries and as a nutritional alternative for people with different malnutrition degrees. Materials and methods. A sliced bread was developed under the application of a conventional formula departing from different mixtures of wheat flour and green banana with its peel flour (10 to 16%). The best mixture was chosen by the use of an experimental model based on extreme vertices mixtures, which responds to the variations of the aqueous activity according to the temperature and the proper substitution of the wheat flour with green banana with its peel flour, as to the coefficients of the response surface estimated for the depending variables. Results. The substitution percentages of the wheat flour with the flour made from green banana with its peel, in order to obtain the minimum aqueous activity values according to the temperature (14.5% and 16% of green banana with its peel flour, respectively) were determined. Conclusion. The values obtained are a benchmark for the standardization and the optimization of the development of a bakery product, departing from the use of a food with functional properties obtained from the organic waste of one of the most important crops worldwide, and especially in Colombia: The banana.