Kemijska, fizikalno-kemijska, nutritivna, mikrobiološka, senzorska i rehidracijska svojstva djelomično prerađenog sušenog graha (Phaseolus vulgaris)

Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas aw and L*, a* and b* values were 0.639, 98.55, –0.28 and –1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were 0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.U ovom su radu ispitana kemijska, fizikalno-kemijska, nutritivna mikrobiološka, senzorska i rehidracijska svojstva djelomično prerađenog graha, dobivenog sušenjem prokuhanih zrna na 25 °C. Kemijski je sastav bio karakterističan za tu vrstu proizvoda od graha, a aktivitet vode bio je 0,639; te parametri boje L*=98,55; a*=-0,28 i b*=-1,25. Utvrđeno je da je prerađeni suđeni grah sadržavao 75 % esencijalnih aminokiselina u količinama jednakim ili većim od referentnih vrijednosti za odrasle osobe, a biološka je vrijednost proteina iznosila 95 %. Rehidrirani je grah sadržavao manje od 10 CFU/g aerobnih mezofilnih i ukupnih koliformnih bakterija, te plijesni i kvasaca. Ocjena boje proizvoda bila je 7,22, okusa 7,68, teksture 7,24 i ukupne prihvatljivosti proizvoda 7,34 na skali od 1 do 9. Logaritamski je model dobro opisivao eksperimentalne rezultate sušenja kuhanog graha, a Pilosofov model one dobivene rehidracijom sušenog graha (oba R2>0,99). Usporedbom kemijskih, fizikalno-kemijskih, nutritivnih, mikrobioloških, senzorskih i rehidracijskih svojstava zaključeno je da je sušenje na 25 °C optimalno za proizvodnju djelomično prerađenog sušenog graha

Estudio de factibilidad para la creación de una empresa de consultoría para el fortalecimiento de la salud mental en las organizaciones

Realizar un estudio de factibilidad de la creación de una empresa dedicada a la prestación de servicios de consultoría en salud mental para organizaciones en Bogotá.En el presente trabajo, se presenta un proyecto de inversión cuyo objetivo es determinar la factibilidad de la creación de una empresa de consultoría para el fortalecimiento de la salud mental de las personas en las empresas del sector de manufactura y de comercio en la ciudad de Bogotá. Para esto, se desarrollaron diferentes estudios (de mercado, técnico, administrativo – organizacional, legal, económico y financiero) que permitan dar un mayor grado de asertividad en la toma de las decisiones. El desarrollo del documento da contexto frente a la problemática planteada y a la cual se busca dar solución con el proyecto, para posterior plantear el análisis del estudio de mercado, en donde a través de diferentes herramientas se determinó la población objetivo, el interés por las soluciones planteadas por la empresa ProLife, el mercado insatisfecho y la intención de inversión para poder abordar las temáticas planteadas Teniendo en cuenta los resultados obtenidos a través de encuestas investigaciones, se plantea un estudio, que permita determinar la ubicación más estratégica y el proceso para la prestación del servicio desde la fase de la preventa, pasando por el acercamiento, operación y servicios post venta, garantizando la calidad y el cumplimiento de la promesa de valor, la cual se desarrolla en el estudio administrativo, donde se plantea la cultura organizacional de la empresa, dándole una identidad y un norte que le da guía desde su constitución y a un corto y mediano plazo. Finalmente, se plantea el estudio económico y financiero, cuya finalidad es evaluar de acuerdo con las proyecciones de ventas la viabilidad y rentabilidad del proyecto, especificando inversión inicial, tiempo de recuperación y proyección a 10 años, dando de esta manera una orientación a la toma de la decisión final, frente a la viabilidad de la inversión.In the present work, an investment project is presented whose objective is to determine the feasibility of creating a consulting company to strengthen the mental health of people in companies in the manufacturing and commerce sector in the city of Bogotá. For this, different studies were developed (market, technical, administrative - organizational, legal, economic and financial) that allow greater assertiveness in decision-making. The development of the document gives context to the problem raised and to which the project seeks to provide a solution, to later propose the analysis of the market study, where through different tools the target population was determined, the interest in solutions raised by the company ProLife, the dissatisfied market and the investment intention to address the issues raised Taking into account the results obtained through research surveys, a study is proposed, which allows determining the most strategic location and the process for the provision of the service from the presale phase, through the approach, operation and post-sale services, guaranteeing the quality and fulfillment of the promise of value, which is developed in the administrative study, where the organizational culture of the company is raised, giving it an identity and north that guides it from its constitution and in the short and medium term. . Finally, the economic and financial study is proposed, whose purpose is to evaluate the feasibility and profitability of the project according to the sales projections, specifying the initial investment, recovery time and ten-year projection, thus giving an orientation to the decision-making process. of the final decision, compared to the viability of the investment

Efectos del genotipo, tamaño de la camada y el sexo sobre las características de la canal y el perfil de ácidos grasos en corderos de pelo

The effect of the genotype (Pelibuey vs Katahdin), type of lambing (single vs. double) and sex (males vs. females) on the characteristics of the carcass and its cuts, in addition to the fatty acid profile of the loin were evaluated in 66 lambs slaughtered at weaning. The yield of the carcass and ribs were higher (P<0.05) in the Pelibuey breed. Slaughter weight, carcass weight and rib yield were higher (P<0.01) in single-born lambs, while the yield of shoulder and leg were lower (P<0.01) than in double-born lambs. The proportion of soft tissue of the different cuts was higher (P<0.05), but that of bone was lower (P< 0.05) in single-born lambs than in double-born lambs. Females had a higher (P<0.05) proportion of soft tissue and a lower proportion of bone (P<0.01) than males. The concentrations of C18:1n7 and C20:4n-6 were higher (P<0.05) in the Pelibuey breed than in the Katahdin breed, while the C22:5n-3 and C22:6n-3 were lower. The percentage of monounsaturated fatty acids was higher (P<0.05) in the meat of single-born lambs, while that of total polyunsaturated fatty acids and n-3 was higher (P<0.05) in double-born lambs. The characteristics of the carcass, the tissue composition of the commercial cuts and the fatty acid profile in hair sheep slaughtered at weaning varied more due to the type of lambing than due to the genotype or sex.El efecto del genotipo (Pelibuey vs Katahdin), tipo de parto (simple vs dobles) y sexo (machos vs. hembras) sobre las características de la canal y de sus cortes, además del perfil de ácidos grasos del lomo fueron evaluados en 66 corderos sacrificados al destete. El rendimiento de la canal y del costillar fue mayor (P<0.05) en la raza Pelibuey. El peso al sacrificio, peso de canal y rendimiento del costillar fue mayor (P<0.01) en crías de parto simple, mientras que el rendimiento de paleta y pierna fue menor (P< 0.01) que en crías de parto doble. La proporción del tejido blando de los diferentes cortes fue mayor (P<0.05), pero el de hueso fue menor (P< 0.05) en crías de parto simple que las de parto doble. Las hembras tuvieron mayor (P<0.05) proporción de tejido blando y menor proporción de hueso (P<0.01) que los machos. Las concentraciones de C18:1n7 y C20:4n-6 fueron mayores (P< 0.05) en la raza Pelibuey que, en la Katahdin, mientras que los C22:5n-3 y C22:6n-3 fueron menores. El porcentaje de ácidos grasos monoinsaturados fue mayor (P<0.05) en la carne de crías de partos simples, en tanto que el de los ácidos grasos poliinsaturados totales y n-3 fue mayor (P<0.05) en crías de partos dobles. Las características de la canal, la composición tisular de los cortes comerciales y el perfil de ácidos grasos en ovinos de pelo sacrificados al destete mostraron más cambios por el tipo de parto que por el genotipo o el sexo

Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México

Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean varieties at three temperatures (25 °C, 40 °C and 55 °C) were studied. The time to achieve the equilibrium moisture content depended on bean variety and soaking temperature, which could be reduced from 45.5 % (Peruano bola) to 60.9 % (Canario) increasing the soaking temperature from 25 ºC to 55 °C. According to the statistical indicators of determination coefficient, root mean square error, and chi-square, the model with the best fit in the generality of the bean varieties and soaking temperatures was the Peleg’s model. The k1 values of Peleg’s model for the studied bean varieties versus the reciprocal of the temperature were fitted to the Arrhenius equation (R2 = 0.9190 - 0.9980). The values of activation energy for hydration ranged from 18.41 kJ / mol-1 to 50.18 kJ / mol-1 depending on bean variety. The obtained results in this study could be useful for further research on product development, food properties and process design of the bean processing industry. Archive XML (SciELO)La absorción de agua en las leguminosas durante el remojo afecta las subsecuentes operaciones de procesamiento y la calidad de producto final. Por ello, el modelado de transferencia de agua en las semillas durante el remojo resulta importante. En este trabajo se estudiaron las cinéticas de absorción de agua en frijol (Phaseolus vulgaris L), de las variedades Azufrado, Peruano bola, Mayacoba y Canario, a tres temperaturas (25 °C, 40 °C y 55 °C), a través de los modelos de Peleg y Sigmoidal. El tiempo para lograr el contenido de humedad de equilibrio dependió de la variedad de frijol y la temperatura de remojo, el cual puede reducirse desde un 45.5 % (Peruano bola), hasta un 60.9 % (Canario), elevando la temperatura de remojo de 25 ºC a 55 °C.  De acuerdo a los indicadores estadísticos de coeficiente de determinación, raíz cuadrada del error medio y chi-cuadrada, el modelo con mejor calidad de ajuste en la generalidad de las variedades y temperaturas de remojo fue el de Peleg. Los valores de k1 del modelo de Peleg para las distintas variedades de frijol estudiadas contra el recíproco de la temperatura se ajustaron adecuadamente a la ecuación de Arrhernius (R2 = 0.9190 - 0.9980). La energía de activación para la hidratación varió de 18.41 kJ / mol-1 a 50.18 kJ / mol-1, según la variedad de frijol. Los resultados obtenidos podrían ser útiles en futuros trabajos para el desarrollo de productos, propiedades de alimentos y diseño de procesos de la industria del procesamiento de frijol. Archivo XML (SciELO

Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)

The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%) and evaluate its effect on the performance and meat quality of 160 quails. The inclusion level did not affect the growth and feed conversion ratio. The carcass yield (70.3%) and sensory quality of breast meat were not significantly different among the treatments (p&gt;0.05). However, the concentration of unsaturated fatty acids such as oleic (C18:1n9C), linoleic (C18:2n6C), linolenic (C18:3n3), arachidonic (C20:4n6), cis eicosapentaenoic (C20:5n3) and cis docosahexaenoic (C22:6n3) increased in quail breast meat with the inclusion of fish silage:soybean mixture in the diet (p<0.05). Fish silage and its use in quail diets could offer a good alternative for fish waste utilization as feedstuff component for the improvement of fatty acid composition in its breast meat

QCD sum rules and the properties of rho and Phi meson excited states

Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical and functional properties of a protein isolate. Glutelins were the dominant fraction, which are composed of 15–20 kDa polypeptides. The protein content, water and oil absorption capacity and least gelation concentration of the jackfruit seed protein isolate were 952.1 g/kg (dry basis), 6.42 ml water/g protein and 6.07 ml oil/g protein and 9% (at pH 6), respectively, whereas the greatest protein solubility, emulsifying activity, emulsion stability, foaming capacity and stability were 94.4%, 127%, 127%, 254% and 164%, respectively, and depended on the pH; the predicted PER was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit seed protein isolate could be a novel protein source for use in food systems

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

Abstract The rheological properties of proteins play a role important in the fluid flow, pump selection, equipment design, and product development. In addition, it has been observed that the texture and mouthfeel of foods depend on the viscoelastic properties of their ingredients, especially those that show both elastic and viscous behavior, such as proteins. To improve the functional properties, including the rheological ones, proteins have been subjected to some physical treatments, such as ultrasound, which is considered an emerging green technology. Changes in the properties of proteins by high‐intensity ultrasound vary according to the equipment used, power, frequency, and time of sonication, as well as the intrinsic characteristics of the studied proteins. As pretreatment, ultrasound affects the rheological properties of proteins such as viscosity and storage and loss moduli due to the structural modification of its polypeptide chain, as a consequence of the cavitation phenomenon. In this review, we present the main results of the effect of high‐intensity ultrasound on the rheological properties of animal and vegetable proteins subjected to different conditions such as ultrasound device, power, frequency, wave amplitude, and exposure time mainly. In this context, the information from studies of the impact of ultrasound on the rheological properties of proteins from animal and vegetable sources is important to diversify its possible use as a food ingredient

Mitología Laboral ¿Se encuentra realmente Protegido el Trabajador en los Procesos Impugnatorios de Despido?

Si bien en el Tribunal Constitucional busca dar soluciones justas a temas como el despido, en muchas ocasiones noda las razones adecuadas para fundamentar sus decisiones o termina dando fallos contradictorios, lo cual genera una incertidumbre jurídica que puede llegar a afectar a los mismos trabajadores. Esto es lo que ha ocurrido con el precedente vinculante 3052-2009 y la sentencia 3052-2010. A partir del análisis de ambas, se inicia un debate desde distintas perspectivas en torno a si es que estas decisiones han sido las más acertadas o las más desafortunadas para el trabajador en cuanto a no dejarlo en una situación vulnerable mientras litiga en un proceso o, en el otro extremo, de no darle un espacio para que no abuse de los medios impugnatorios. ¿Acaso será un mito que los procesos impugnatoriosen el país están dando un mejor marco de protección de los derechos de los trabajadores