EFECTOS SIMULTANEOS DE LAS VARIABLES DE PROCESO SOBRE LAS PROPIEDADES DE FLUJO DEL SUERO COSTEÑO

El Suero costeño es un producto lácteo fermentado elaborado tradicionalmente en la Costa Caribe Colombiana. La sinéresis es un proceso de separación del Lactosuero de la cuajada simultáneamente con su encogimiento, es el mayor defecto de calidad de productos lácteos. El efecto simultáneo de temperatura de fermentación (TF, 27,7-39,4 ºC), nivel de sólidos totales (ST, 10,6-17,3%, w/v) y concentración del inoculó (CI, 0,97-6,00 %v/v) sobre el índice de flujo, umbral de fluencia y coeficiente de consistencia del Suero Costeño, fue estudiado por medio de la metodología de superficie de respuesta con tres variables y cinco niveles. El tratamiento estadístico dio lugar a la generación de modelos matemáticos, estos explican que el nivel de sólidos totales es la única variable que afecta significativamente el coeficiente de consistencia, índice de flujo y umbral de fluencia. El nivel de sólidos totales es la única variable que afectó significativamente las propiedades reológicas del Suero Costeño, y la adición de lactosuero parcialmente desmineralizado aumentó el esfuerzo de fluencia y el coeficiente de flujo, disminuyendo el índice de flujo. El aumento de sólidos totales por adición de proteínas del lactosuero es una manera adecuada para mejorar la consistencia, sabor y untabilidad del Suero Costeño

PREPARACIÓN Y DETERMINACIÓN DE LAS PROPIEDADES FUNCIONALES DEL CONCENTRADO PROTEICO DE TRUPILLO (Prosopis juliflora)

La principal carencia alimentaria en el mundo, son los productos proteicos, lo que se ha convertido en un gran problema de seguridad alimentaria ya que estos son de difícil producción, disponibilidad, alto costo, y consumo muy reducido. En el presente trabajo se obtuvo un concentrado proteico, al haber suspendido una muestra de 150 g de harina de Prosopis juliflora en una relación (1:8) harina-agua a pH 8 manteniendo el sistema con agitación mecánica constante durante una hora a 40°C y posteriormente acidificando el sobrenadante con HCI 1N hasta pH 6, consiguiendo un concentrado proteico con 75% de proteína. Luego se evaluaron sus propiedades funcionales, las cuales comparadas con las del concentrado de soya fueron similares en los siguientes parámetros de interés industrial, capacidad de retención de agua (344-346), densidad de la espuma, (0,25-0,30), y mayor en el índice de absorción de lípidos (334-306) respectivamente. Por lo que se concluye que el trupillo puede constituirse como una nueva fuente alternativa de proteína. Esto resulta importante porque es un vegetal nativo, cuyos costos de materia prima son menores a los tradicionales

Efecto de variables de freído en características sensoriales de tilapia Oreochromis niloticus

Revista de la Facultad de Ingeniería de la Universidad de Cartagena No 7 Vol 2 (2012) Pag. 18 - 29temperatura del proceso, así como del tiempo de residencia del producto en el aceite caliente. El objetivo del presente trabajo fue evaluar la influencia de los parámetros tiempo y temperatura, sobre las características sensoriales de la tilapia (Oreochromis niloticus) durante su freido por inmersión. El pescado se cortó en forma de láminas y se usó aceite de palma como medio de calentamiento. El proceso fue evaluado para tres temperaturas (140; 160 y 180° C) y tres tiempos de calentamiento (3; 5 y 7 minutos). El análisis sensorial fue realizado por cuatro jueces entrenados, quienes evaluaron color, dureza, contenido graso, aceptabilidad y calidad general del producto. Se empleó un diseño estadístico factorial general con dos factores cada uno con tres niveles. La mejor combinación de tiempo-temperatura resultó ser la de 3 minutos y 150 ºC. Con este tratamiento térmico se obtuvo una mejor calidad sensorial por color, dureza y sensación grasa. Según el análisis estadístico no se encontraron diferencias estadísticamente significativas entre las medias de cada atributo entre un evaluador y otro, con un nivel del 95,0% de confianza, ya que el valor-P es mayor o igual que 0,05

FUNCIONALES PROPERTIES SAGO STARCH (Maranta arundinacea)

Maranta arundinacea sago whose rhizome is used in parts of Colombian for the production of products intended for human consumption. Starch was extracted and determined the functional properties of starches presented high water capacity % CRA (162,8% for sago, compared to 226% of cassava), a high rate of absorption of lipids % I.A.L (51% for sago, compared to 82,25% of cassava starch). Gelatinization temperature is relatively low (65-75ºC at 10 minutes compared to sago starch cassava with 70-75ºC in 20 minutes), has a high percentage of amylopectin (77% for sago starch, compared with 83,3% for cassava starch) is a gel so that no retrograde and from a stable paste. As it is concluded that can be used as an alternative promising in the food industry

Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying

DISEÑO DE UN PROTOTIPO FERMENTADOR DE LECHE SEMIAUTOMÁTICO PARA LA ELABORACIÓN DE SUERO COSTEÑO

El Suero Costeño es un producto lácteo fermentado, artesanalmente en la costa atlántica colombiana. Para cumplir con las normas sanitarias el fermentador está constituido por un tanque diseñado y fabricado en acero inoxidable 304, con un volumen neto de 30 L. Se garantizó una temperatura de 35°C en la fermentación de la leche, con un sistema de enfriamiento mediante una chaqueta. La temperatura se medió con un sensor de temperatura, tipo PT-100, con el sistema microcontrolado se programó su set-point, para separar el espiche del suero se utilizó una válvula; la finalización de la fermentación se determinó con la medición del pH con un pH-metro. La cantidad de materia prima y producto se mide con un sensor de nivel y se muestra de manera continua en la pantalla LCD del panel de control

Changes of Physical Activity and Ultra-Processed Food Consumption in Adolescents from Different Countries during Covid-19 Pandemic: An Observational Study

Aim: to describe physical activity and ultra-processed foods consumption, their changes and sociodemographic predictors among adolescents from countries in Europe (Italy and Spain) and Latin America (Brazil, Chile, and Colombia) during the SARS-CoV-2-pandemic period. Methods: Cross-sectional study via web survey. International Physical Activity Questionnaire (IPAQ) and weekly ultra-processed food consumption data were used. To compare the frequencies of physical activity status with sociodemographic variables, a multinomial logistic and a multiple logistic regression for habitual ultra-processed foods was performed. In final models, p < 0.05 was considered significant. Results: Sample of 726 adolescents, mostly females (59.6%) aged 16–19 years old (54.3%). Adolescents from Latin America presented odds ratio (OR) 2.98 (CI 95% 1.80–4.94) of being inactive and those whose mothers had higher level of education were less active during lockdown [OR 0.40 (CI 95% 0.20–0.84)]. The habitual ultra-processed consumption was also high during this period in all countries, and more prevalent in Latin America. Conclusion: A higher prevalence of inactivity was observed in this population, but reductions of physical activity and habitual ultra-processed consumption during the pandemic were more pronounced in Latin America. Our findings reinforce the importance of promoting a healthy lifestyle, i.e., exercise and diet, during periods of social isolation

Changes of Physical Activity and Ultra-Processed Food Consumption in Adolescents from Different Countries during Covid-19 Pandemic: An Observational Study

Aim: to describe physical activity and ultra-processed foods consumption, their changes and sociodemographic predictors among adolescents from countries in Europe (Italy and Spain) and Latin America (Brazil, Chile, and Colombia) during the SARS-CoV-2-pandemic period. Methods: Cross-sectional study via web survey. International Physical Activity Questionnaire (IPAQ) and weekly ultra-processed food consumption data were used. To compare the frequencies of physical activity status with sociodemographic variables, a multinomial logistic and a multiple logistic regression for habitual ultra-processed foods was performed. In final models, p < 0.05 was considered significant. Results: Sample of 726 adolescents, mostly females (59.6%) aged 16–19 years old (54.3%). Adolescents from Latin America presented odds ratio (OR) 2.98 (CI 95% 1.80–4.94) of being inactive and those whose mothers had higher level of education were less active during lockdown [OR 0.40 (CI 95% 0.20–0.84)]. The habitual ultra-processed consumption was also high during this period in all countries, and more prevalent in Latin America. Conclusion: A higher prevalence of inactivity was observed in this population, but reductions of physical activity and habitual ultra-processed consumption during the pandemic were more pronounced in Latin America. Our findings reinforce the importance of promoting a healthy lifestyle, i.e., exercise and diet, during periods of social isolation