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Browsing by Author "Montero Castillo, Piedad"

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    Propiedades fisicoquímicas, morfológicas y funcionales del almidón de malanga (Colocasia esculenta)
    (Corporación Universitaria Lasallista, Editorial Lasallista, 2013) Torres Rapelo, Alberto; Montero Castillo, Piedad; Duran Lengua, Marlene
    Root and tuber starches are an alter-native to solve hunger and problems due to a depen-dence of imported products. due to their high starch content, malangas can be used to replace conven-tional raw materials in food industry. objective. To evaluate the physical-chemical, morphological and functional properties of white and purple malanga ́s starches. Materials and methods. The moisture percentage was assessed using a HR 73 Halogen Moisture Analyzer. The crude fiber content was evaluated by AOAC 962.09, 1990. Ash by AOAC 942.05, 1990. Total nitrogen by AOAC 923.03, 1990. results. The results are shown as the mean dS ± of three independent experiments. The moisture, fiber, ashes, proteins and amylose of both starches had statistical significance p<0,05. The water absorption indexes (WAI) of white and purple malangas were (1,79 ± 0.1 and 1,88 ± 0.02), respectively. The ISA had a significant difference for white and purple ma-langas, (12,8±0,3 and 23,07±0.21) respectively. The gelatinization temperatures were similar for both starches. The viscosity of the white and purple ma-langas starches were 1170± 2Cp and 975± 3Cp) res-pectively, p<0,05. The granulometry had no statisti-cal significance conclusion. The high moisture and fiber contents of both starches suggest that more ap-propriate techniques can be used to determine the moisture and to extract the starch. The high protein content prevents these starches from being used to manufacture glucose syrups. due to their low gelati-nization temperatures, they can be used to elaborate products such as desserts
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    Verification of Information of the Labeling of Dairy Products of Cartagena de Indias Supermarkets
    (Unilasallista Corporación Universitaria, Editorial Lasallista, 2021) Carrascal Sánchez, Juan; Acevedo Correa, Diofanor; Fortich, Ana María; de Arco Rosano, Deniles; Montero Castillo, Piedad
    Labelling is used to help people choose foods for the nutrients that benefit them most but sometimes the content expressed on the label is not correct. Objective:To compare the data expressed on the labels of the different brands of milk, milk powder, cream, coastal cheese and yogurt with those found in this research. Materials and methods: Samples were taken from local markets, label information was taken, and a bromatological analysis of each product was also performed to compare with the values given by the manufacturer on the label. Results: The values of the parameters declared on the labels in most of the brands analyzed were lower than the actual values found and the data from the Colombian Technical Standard (NTC) and the United States Department of Agriculture (USDA) for each product. To prevent this type of event from continuing, greater control of the companies by the control bodies is necessary. Conclusions: Most valuable dairy products did not comply with national and international labelling rules, as they did not declare, reduce or increase the percentages of most of the parameters on the label