Examinando por Autor "Restrepo Molina, Diego Alonso"

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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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    Efecto del tiempo de ayuno sobre el rendimiento en canal y el pH en canales bovinas
    (Corporación Universitaria Lasallista, Editorial Lasallista, 2016) Quiroz Osorio, Katerinne; Restrepo Molina, Diego Alonso; Barahona Rosales, Rolando
    The ante mortem lapses in Colombia are long, animals do not eat for more than 40 hours in average and this produces high stress levels that affect the quality and the quantity of the meat. Objective. Analyze the effect of the ante mortem waiting time on the performance in carcass and the pH in bovine carcasses. Materials and methods.78 animals were studied (commercial Brahman) with ages between 24 and 27 months and an average weight of 465 kg. They were subjected to two fasting lapses: a short one (20 hours) and a long one (40 hours). The living weights were registered in hot and cold carcass conditions, and the pH was measured post mortem, after 24 hours. Results. The effect of the ante mortem time of wait on the performance in carcass and the decline of the pH 24 hours post mortem in bovine carcasses were analyzed. Significant differences in the pH decline 24 hours post mortem were found, and it was observed that the decrease rate is almost twice in animals with long fasting and the stabilization level is lower. As for the performance in carcass, there were no significant differences in the treatments. Conclusions. The long ante mortem waiting lapses affect the normal decline of the pH 24 hours post mortem, and this affects the meat ́s quality.
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    Oxidación lipídica y antioxidantes naturales en derivados cárnicos
    (Corporación Universitaria Lasallista, 2013) Isaza Maya, Yeni Lorena; Restrepo Molina, Diego Alonso; López Vargas, Jairo Humberto
    One of the main causes of damage in meat and meat products is lipid oxidation, due to their content in polyunsaturated fatty acids (PUFA), which make them susceptible to oxidative reactions. This reactions produce quality defects showed by deteriorative changes in flavor, color, texture, nutritive content, and maybe toxic compounds production. Antioxidant compounds application is one of the possibilities to inhibit or to minimize oxidation process and their negative effects on meat and meat products. This article has as main objective to review the mechanisms and effects of lipid oxidation in meat products as well as the application of natural antioxidants in its inhibition.