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Browsing by Author "Ospina Meneses, Silvia Marcela"

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    Caracterización fisicoquímica y funcionalidad tecnológica de la fibra de banano íntegro verde (Cavendish valery) (Musa AAA cv. Musaceae)
    (Corporación Universitaria Lasallista, Editorial Lasallista, 2016) Ospina Meneses, Silvia Marcela; Restrepo Molina, Diego Alonso; López Vargas, Jairo Humberto
    The Urabá zone, in Antioquia, Colombia, has a great banana production, mainly devoted to international markets. Some bananas that cannot achieve high standards are sent to domestic markets, or are simply disposed. Objective.This study aimed to characterize a green banana fiber, of the “gran enana” variety (Musa AAA cv.Musaceae), 30 % and Valery (Cavendish valery), 70 %, from Urabá, Antioquia, Colombia. Materials and methods. A proximate chemical analysis was performed, with characteristics of the total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), plus the particle size, water retention capacity (WRC), swelling capacity (SC), organic molecules adsorption capacity (OMAC) and cation exchange capacity (CEC), in order to assess its potential as an ingredient for food. Results and conclusion. The physical-chemical characterization of the green banana fiber had a TDF content of 38,7 %, SDF of 30,5 % and IDF of 8,3 %, 4,515 % of protein, 4,32 % of ashes, 0,744 of fat and 8,323 of humidity. Therefore, this fiber can be the only fiber source in a food product.
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    Derivados cárnicos como alimentos funcionales
    (Corporación Universitaria Lasallista, 2011) Ospina Meneses, Silvia Marcela; Restrepo Molina, Diego Alonso; López Vargas, Jairo Humberto
    In recent years, nutrition and food sciences have been studying the relationship between health and food consumption, concluding that healthy consumption helps to cure and prevent some chronic diseases. Healthy feeding has been based on combining food, nutrients and ingredients added to provide certain healthy conditions, by designing the mixtures for the different physiological situations. Probiotic microorganisms, prebiotics (dietary fiber), some vitamins and minerals, plus some anti oxidants, are the mostly used and studied ingredients. Based on this, a definition for this kind of products has been studied and developed, calling them “functional food”. Products made from meat, with ingredients that contribute to health, are becoming more popular every day and offer an alternative for consuming foods that allow people to keep and improve their quality of life.
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    La atmósfera modificada: una alternativa para la conservación de los alimentos
    (Corporación Universitaria Lasallista, 2008) Ospina Meneses, Silvia Marcela; Cartagena Valenzuela, José Régulo
    The modified atmosphere technique consists on packing food in materials that produce a barrier against the diffusion of gasses, in which the gas environment has been modified in order to lower the respiration grade and the microbial growth, and also delaying the enzymatic development aiming to enlarge the usefulness time of the product. Depending on the demands of the food to be packed, an atmosphere with environments rich in CO2 and poor in CO2 will be required. They reduce the respiration process in the products, keeping their physicalchemical, organoleptic and micro biological characteristics for a longer term.
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    Los péptidos bioactivos una alternativa natural para disminuir riesgos causados por hipertensión arterial en humanos
    (Corporación Universitaria Lasallista, 2016) Guevara Valderrama, Felipe Andrés; Ospina Meneses, Silvia Marcela