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Browsing by Author "Benavides Paz, Yara Licceth"

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    Aplicación de la metodología de evaluación de riesgos en un estudio de caso relacionado con la presencia de nitritos y nitratos en carne
    (Corporación Universitaria Lasallista, 2017) Gaviria Bolívar, Eliana María; Montes Amador, Luis Hernán; Benavides Paz, Yara Licceth
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    Aplicación de la técnica de impregnación a vacío en el desarrollo de cáscaras de naranja mínimamente procesadas fortificadas con potasio, sodio, y vitaminas B1, B6 y B9
    (Corporación Universitaria Lasallista, 2012-08-30) Restrepo Duque, Ana María; Arredondo Velásquez, Alejandra; Morales Monsalve, Cristian; Tamayo Mesa, Marisol; Benavides Paz, Yara Licceth; Bedoya Mejía, Vanessa; Vélez Argumedo, Catalina María
    Introduction. Orange peel is approximately 40-50% of the fruit. As a sub-product, it could be used to develop food with added values. Objective. This research work evaluates the feasibility to develop snack orange peels fortified with potassium, sodium and B1, B6 and B9 vitamins, micronutrients that are lost after an excessive consumption of alcohol, by the use of the matrices engineering via the vacuum impregnation technique as a mechanism to incorporate the dissolution. Methodology. The theoretical concentration of potassium, sodium and vitamins B1, B6 and B9 was determined by a matter balance in the solid porous system (orange peel)-liquid (impregnation dissolution) with an isotonic solution and 100g of fresh peel as a base. The system was submitted to vacuum during 5 minutes in an impregnation chamber and later the atmospheric pressure was re-established during 10 minutes. Results. The response parameters to the impregnation (mass fraction -XHDM, volumetric fraction-X and effective porosity-ɛ) were: 8,5±1,2; 8,1±0,9; 34±5,7, respectively. There are no significant statistic differences related to the physical-chemical characterization as an effect of the impregnation treatment in the aWand pH parameters, but there are significant differences in the humidity percentage, Brix degrees and ashes content. Conclusion. This demonstrates that orange peels can be impregnated in order to use them in products with a high added value by the use of the matrices engineering.
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    Comparación del aceite de aguacate variedad Hass cultivado en Colombia, obtenido por fluidos supercríticos y métodos convencionales: una perspectiva desde la calidad
    (Corporación Universitaria Lasallista, 2012) Restrepo Duque, Ana María; Londoño Londoño, Julián Alberto; González Álvarez, Dubán; Benavides Paz, Yara Licceth; Cardona Salazar, Blanca Lucía
    Introduction. Oil is the most important component of avocado, achieving levels up to 25% depending on the variety and the maturity. Such oil is known as a very beneficial product for health. Objective. Compare the avocado oil (Persea americana Mill), Hass variety, cultivated in Colombia and obtained by supercritical fluids, with those obtained by coldpressing and soxhlet, under quality terms. Materials and methods. The physical-chemical, bromatological and microbiological characterizations of the fresh avocado was performed and, before the extraction process, the dehydration of the raw material was made by three methods. The first one was an application of liophylization at -25 ºC, 0,05 mbar and a velocity of 0,04 °C/mín. The second was a convective drying at 45ºC and the third was a controlled drying with sunlight, with an interior temperature under 45°C. Then, the oil was extracted by supercritical fluids at 25 MPa, 313K, cold-pressing and soxhlet, respectively. The oils obtained were tested under terms of acidity index, peroxide index, iodine index, saponification index and specific gravity according to AOCS regulations. Results. There were statistically significant differences with a value of (p˃ 0,05) in the acidity, peroxide, iodine and saponification indexes, when different methods were applied to extract the avocado oil. The opposite happened with the specific gravity. The avocado oil extracted with supercritical fluids had values of 90,18±0,78; 16,87±1,15; 0,48±0,35; 226,18±1,11 and 0,915±0,04 for peroxide index, acidity index, saponification index and specific gravity, respectively. Conclusion. The extraction with supercritical fluids is the best technique to produce avocado oil, because it is useful to obtain the highest yield, the lowest acidity index, a low oxidation of unsaturated fatty acids and a higher iodine index, if compared with conventional extraction methods such as cold pressing and soxhlet.
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    Diseño y ejecución del plan de entrenamiento del panel de análisis sensorial en compañía de Galletas Noel S.A.S
    (Corporación Universitaria Lasallista, 2012-10-01) Benavides Paz, Yara Licceth
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    Papaína extraída a partir de la cáscara de la papayuela perteneciente a la especie (Carica papaya L.), por medio de microondas con aplicación en el ablandamiento de la carne bovina
    (Corporación Universitaria Lasallista, 2012-08-30) Gil Garzón, Maritza Andrea; Bedoya Mejía, Vanessa; Millán Cardona, Leonidas de Jesús; Benavides Paz, Yara Licceth
    Introduction. Papain is an enzyme commonly used to tenderize meat, but obtaining it at an industrial scale is a process based on extracting it by making longitudinal cuts on the papayuela and taking the latex that contains the papain. Then, it is dried by the use of a conventional oven, sprinkling or lyophilization. This process takes time and brings loses of the extract during the transformation until obtaining the final product, due to the extensive handling, and this fact can affect its enzymatic quality. Objective.This research work aims to evaluate the extraction of papain by the use of microwaves, as a way to approach an area not yet studied and as an alternative for the use of agricultural waste materials. Methodology. It consisted of several stages: The first was the physical-chemical characterization of the fruit in order to standardize the raw material, followed by the extraction from the Carica Papaya L. papayuela peels in presence of analytic ethanol. The conditions of the microwave oven with a 390W power at a 30 seconds time were established. Later, the extract was filtered and concentrated to be applied on pieces of beef meat from the round area during 60seconds. The effect of the extract on the meat tenderization was verified with a texture profile analysis – TPA- during 0 minutes, 5 minutes and 10 minutes. Results.The statistical analysis reported significant differences (p<0.05) concerning the hardness of the meat after a 5 minutes storage, when compared to the other time periods, and reached a 50% softening. Conclusion. Extracting papain by the use of microwaves is an alternative to obtain this enzyme in shorter periods of time, avoiding its degradation, in comparison with traditional methods.