Carta del Editor

TECNOCIENCIA CHIHUAHUA es una publicación de la Universidad Autónoma de Chihuahua (UACH) que ha venido desarrollándose durante estos últimos años, desde que fue concebida en febrero de 2007, por un grupo de académicos y administrativos, hasta transformarse recientemente, en lo que es ahora: una revista electrónica multidisciplinaria operada bajo un sistema de acceso libre, con miras a alcanzar una mayor difusión de las contribuciones técnico-científicas publicadas. DOI: https://doi.org/10.54167/tecnociencia.v14i2.63

La recolección de insectos con fines alimenticios en la zona turística de Otumba y Teotihuacán, Estado de México

La recolección de insectos es una práctica antigua que aún se observa en algunos lugares de México. El presente artículo tiene como objetivo describir la situación actual en torno a la recolección, comercialización y preparación de insectos comestibles en la zona turística de Teotihuacán y Otumba, México. Mediante la utilización de técnicas etnográfi cas (entrevistas a profundidad, semiestructuradas y observación participante) se documentaron las formas de recolección y preparación de seis especies de insectos comestibles. Se encontró que la recolección de éstos se lleva a cabo de manera tradicional utilizando estrategias complejas y rudimentarias. Su preparación es creativa, pudiendo consumirse en forma cruda o cocinada en diversos platillos tradicionales que son comercializados a los turistas que arriban a la zona

The Extrusion Cooking Process for the Development of Functional Foods

The extrusion cooking technology is applied to the development of instant functional foods. It has advantages of low cost, sustainability, and versatility for production of a wide variety of food products. For formulation of functional foods, bioactive compounds are added to base mixtures, the main sources being fruits, vegetables, cereals, oleaginous plants, legumes, and industrial food by-product such as pomace. These sources provide phenolic compounds such as anthocyanins, flavonols, and procyanidins besides betalains, carotenoids, vitamins, amino acids, and complex polysaccharides such as dietary fiber sources. During the extrusion cooking process, ingredients are mixed, conditioned, and transformed to a melt fluid, thus causing degradation or a release of functional compounds because of structural and chemical changes caused by the effects of some process variables such as temperature, moisture content, screw speed, and inherent factors such as geometrical configuration of the extruder. Retention of bioactive compounds to obtain extruded functional foods is an important topic. The description of degradation by means of mathematical models has been used to determine the impact of process variables on stability and concentrations of certain compounds in final extruded products. These models have been successfully applied, showing a good fit and adequately describing the variability of these compounds in extrusion cooking systems under specific conditions

Efecto de la extrusión-cocción en la formación de almidón resistente.

El objetivo de este estudio fue evaluar la formación de almidón resistente y propiedades físicas en harinas obtenidas después del proceso de extrusión-cocción y almacenamiento a baja temperatura. Se utilizó almidón de maíz nativo para el proceso de extrusión con un diseño experimental de 5 niveles y tres variables temperatura, velocidad de tornillo y humedad, produciendo 20 experimentos estudiados con metodología de superficie de respuesta para conocer el efecto de estos en las variables en índice de absorción de agua (IAA), índice de solubilidad en agua (ISA), cantidad de almidón resistente (AR) y propiedades térmicas como entalpia (ΔH) y temperatura de gelatinización Tg). La respuesta de superficie para IAA fue un máximo a 112.4 °C, 269 rpm y 27.4 % humedad, la respuesta para el ISA fue un punto silla a 204.7 °C, 282 rpm y 71 % humedad, el AR generó un mínimo a 102.4 °C, 253 rpm y 29 % de humedad, para la ΔH se generó un punto silla a 98.5 °C, 244 rpm y 48 % de humedad, la Tg dio un punto silla a 102.4 °C, 265 rpm y 32 % de humedad. El valor máximo de AR fue de 1.14 g / 100 g

Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal

Encapsulated powder of the red cactus pear is a potential natural dye for the food industry and a known antioxidant. Although the use of this powder is possible, it is not clear how it alters food properties, thus ensuing commercial acceptability. The aim of thisstudywastoevaluatetheeffectofencapsulatedpowderoftheredcactuspearonthephysicochemicalpropertiesofextruded cereals. The powder was mixed (2.5, 5.0, and 7.5% w/w) with maize grits and extruded (mix moisture 22%, temperature 100∘C, and screw speed 325rpm). The physical, chemical, and sensory characteristics of the extruded cereal were evaluated; extruded cerealwithoutencapsulatedpowderwasusedasacontrol.Allcerealextrudatespigmentedwiththeencapsulatedpowdershowed statisticallysignificantdifferences

The collection of edible insects in the tourist areas of Otumba and Teotihuacan, Estado de Mexico

La recolección de insectos es una práctica antigua que aún se observa en algunos lugares de México. El presente artículo tiene como objetivo describir la situación actual en torno a la recolección, comercialización y preparación de insectos comestibles en la zona turística de Teotihuacán y Otumba, México. Mediante la utilización de técnicas etnográfi cas (entrevistas a profundidad, semiestructuradas y observación participante) se documentaron las formas de recolección y preparación de seis especies de insectos comestibles. Se encontró que la recolección de éstos se lleva a cabo de manera tradicional utilizando estrategias complejas y rudimentarias. Su preparación es creativa, pudiendo consumirse en forma cruda o cocinada en diversos platillos tradicionales que son comercializados a los turistas que arriban a la zona.Recollection of insects is an ancient practice that can be observed in some places from Mexico. The objective of this work was to describe the actual situation around the recollection and preparation of edible insects in the touristic zone of Teotihuacán and Otumba, Mexico. By using ethnographic techniques (depth and semi-structured interviews and participant observation) were possible to document the forms of harvested and cooking of six species of edible insect. The recollection of edible insects is realized by families by using complicated and rudimentary techniques. The insects can be consumed raw or cooked form, and in form of various traditional dishes that are sold to tourists who arrive touristic area

Učinak postupnog blanširanja u otopini kalcijeva klorida na teksturu i strukturu ukiseljenih „jalapeño” paprika

Jalapeño peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and acceptability as a processed product among consumers. The objective of this work is to evaluate the effect of stepwise blanching with calcium chloride solution on firmness, calcium absorption and microstructural changes of jalapeño peppers. Batches of 1 kg of pepper halves were blanched at 65 °C for 4 min at different concentrations of CaCl2 (0, 0.075, 0.15 and 0.3 mol/L). After blanching, the peppers were removed, placed in plastic bags and submerged in a water bath at 65 °C for different holding times (0, 15, 30 and 45 min). Then the peppers were blanched again in an acidified solution at 96 °C for 3 min to remove enzymatic activity. Afterwards, peppers were packed in glass containers with brine at 95 °C and pasteurized at 85 °C for 10 min. The product was stored for 10 days at room temperature, then analyzed for texture, calcium absorption, pH, acidity, and microstructural changes. Results showed that CaCl2 concentration and blanching improved firmness with a maximum value of 3.68 N, a 4.3-fold increase over control. Calcium absorption increased with CaCl2 concentration reaching a maximum of 0.68 g of Ca2+ per kg of samples. Microscopy showed reduced cell wall damage in the samples that were blanched in 0.3 mol/L of CaCl2 at 45 min of holding time. The optimum processing conditions determined in thisstudy can be used for improving the firmness of peppers.Tijekom toplinske obrade mijenja se tekstura „jalapeño” paprika zbog gubitka turgora, mekšanja tkiva i topljivosti pektina u staničnim stijenkama, što utječe na njihovu kakvoću i prihvatljivost među potrošačima. Svrha je ovoga rada bila procijeniti učinak postupnog blanširanja u otopini kalcijeva klorida na čvrstoću tkiva, apsorpciju kalcija i mikrostrukturalne promjene „jalapeño” paprika. Šarže od 1 kg polovica paprika blanširane su 4 minute na 65 °C pri različitim koncentracijama CaCl2 (0; 0,075; 0,15 i 0,3 mol/L). Nakon blanširanja paprike su stavljene u plastične vrećice i potopljene u vodenu kupelj na 65 °C tijekom 0, 15, 30 i 45 min. Zatim su radi inaktivacije enzima 3 minute blanširane u zakiseljenoj otopini pri 96 °C, te pakirane u staklenke s rasolom (pri 95 °C) i pasterizirane na 85 °C tijekom 10 min. Naposljetku su 10 dana skladištene na sobnoj temperaturi, nakon čega je analizirana njihova tekstura, apsorpcija kalcija, pH, kiselost i mikrostrukturalne promjene. Rezultati pokazuju da CaCl2 i blanširanje poboljšavaju čvrstoću tkiva 4,3 puta (na maksimalnih 3,68 N), u usporedbi s kontrolnim uzorkom. Povećanjem koncentracije CaCl2 povećala se apsorpcija kalcija (maksimalno 0,68 g Ca2+/kg paprika). U uzorcima blanširanim 45 min u otopini CaCl2, koncentracije 0,3 mol/L, mikroskopski je utvrđeno manje oštećenje staničnih stijenki. Stoga je zaključeno da se čvrstoća paprika može poboljšati optimiranjem uvjeta prerade

Industrial development of beef and pork cecina with different flavors

Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%); formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L) and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw) of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA). The results revealed that only beef cecina presented fat rancidity

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

Corn tortilla is a food consumed mainly in México and Central America. It provides 50% of total calories ingestion and is a good source of fiber. Tortilla is produced by the nixtamalization process using corn, water and lime. It has been produced by alternative processes as extrusion, reducing cooking liquor, and increasing dietary fiber. The aim of this book chapter is to describe the changes in corn starch by different nixtamalization processes, also are presented the advantages and disadvantages of both processes, encouraging some aspects of producing corn flour by extrusion. The extrusion is a technology that is dependent of process variables and is reflected on quality of end product. Several factors are involved, as feed moisture and temperature, and they have a direct impact on corn starch physicochemical, textural, and rheological properties

Ultrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios

Abstract The effects of ultrasound-assisted extraction (UAE) at different ultrasound power densities (UPDs; 40, 80, and 120 mW/mL) and solid:liquid (S:L) ratio (1:2, 1:3, and 1:6) on the extraction of carbohydrates from Agave tequilana plant of different ages were evaluated. Extracts obtained (6- and 7-year-old plant) were analyzed in the yield of carbohydrates (YC), fructan (FRU) content, simple sugars, fructan profile and the average degree of polymerization (DPn). UPD, S:L ratio, and plant age all affected YC, FRU, and DPn. Maximum YC and FRU were obtained from the older agave with UPD and S:L ratio of 120 mW/mL and 1:6, respectively; while glucose, fructose, and sucrose were highly released from the younger plant. Agave of 7-year-old presented the highest DPn. Fructan degradation occurred at high UPD, increasing the simple sugars and decreasing the DPn. Thermal-traditional extraction without sonication caused more fructan degradation; and overall, ultrasound enhanced fructan extraction and minimized fructan damage, representing a technological alternative for fructan extraction from agave. Keywords: agave; fructans; ultrasound; power density; solid:liquid ratio; plant age. Practical Application: Agave tequilana Weber var. azul plants have significant amounts of fructans. Extraction of these components by alternative methods such as ultrasound could represent advantages, improving the extraction and product quality. This research presents an alternative for the extraction of fructans assisted with ultrasound, evaluating different powers and solid-liquid ratios from agave heads of two different ages. Both variables, as well as age of agave showed a strong effect on fructan extraction. Ultrasound enhanced the extraction and minimized fructan damage, representing a technological alternative