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Browsing by Author "Morales Monsalve, Cristian"

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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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    Implementación de los costos de producción para la empresa Inavigor Ltda
    (Corporación Universitaria Lasallista, 2012-08-27) Morales Monsalve, Cristian
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    Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas
    (Corporación Universitaria Lasallista, 2006) Restrepo Gallego, Mauricio; Acosta Otálvaro, Elly Vanesa; Ocampo Peláez, Juan Camilo; Morales Monsalve, Cristian
    Introduction. Colorants, as alimentary additives are currently under observation because their possible effects on the consumer’s health. Therefore, studies are being made in order to substitute artificial dyes for others with a natural origin. Among these, tartrazine is one of the few aditives that must be declared out of the list because of its possible allergenic effects. As an alternative of substitution, we have beta carotene, because of its natural origin and its anti oxidant properties. Objective. To evaluate the feasibility of replacing tartrazine with beta carotene as yellow dye to elaborate a not alcoholic beverage. Material sand methods. The work was made with tartrazine and commercial beta carotene and calibration curves were made by the use of UVvisible spectrophotometry for both dyes. Then, a follow up of the compounds´ stability was made under different environmental conditions in order to determine their degradation. Finally, a sensitivity evaluation of the product was made to identify possible adverse effects on the taste of the beverage. Results. Under extreme environmental conditions (sudden temperature changes and direct sunlight) tartrazine is more resistant than beta carotene. Nevertheless, under normal storage conditions (interior, refrigeration boxes) both dyes show an adequate stability. The sensitivity evaluation resulted in a 64% preference of those evaluated for the product with beta carotene because of its more natural appearance and better texture and taste. Conclusion. Betacarotene can be used as a substitute for tartrazine in the fabrication of not alcoholic beverages, but storage conditions must be adequate.