Obtención de bebida de soya en polvo a partir de frijol de soya (Glycinemax) integral

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos AgropecuariosEl presente trabajo de investigación ha demostrado la factibilidad técnica de la elaboración de una bebida de soya en polvo utilizando grano de soya integral, logrando un producto de un alto contenido de proteína (35-41 %,) y aceptables características organolépticas. La investigación se dividió en cuatro partes, las cuales fueron: ensayos preliminares, ensayos definitivos, análisis organoléptico y caracterización de la bebida de soya en polvo. Los ensayos pre1iminares se realizaron con la finalidad de establecer un flujo y condiciones de procesamiento más convenientes, las cua1es fueron: limpieza del grano, pretratamiento térmico (105°C por 15 minutos), quebrado en molino de rodillos, descascarado, molienda, formación de la suspensión acuosa de la concentración deseada con adición de bicarbonato de sodio 0.25 % y antioxidante BHA (0.02% en función al contenido de aceite del grano), tratamiento térmico en una olla con chaqueta de vapor (90°C por 30 minutos), molienda coloidal, primera homogenización (primera etapa a 3500 lb/pulg y segunda etapa a 500 lb/pul2) regulación del pH con ácido clorhídrico lN y una segunda homogenización en las mismas condiciones que la primera. En las pruebas definitivas se investigó sobre el secado de la bebida de soya (secado por atomización) y la influencia del pH de la bebida base, la concentración inic1a1 de la bebida base y la temperatura del secado; sobre el producto final. Las variables en estudio (ph, concentración inicial y temperatura de secado) fueron evaluadas de acuerdo al índice de proteína dispersable (IPD), tamaño y distribución de tamaño de partícula, índice de solubilidad, con densidad aparente y rehidratabi1idad de la bebida de soya en polvo. los resultados obtenidos fueron: pH óptimo de la bebida base 7.5, donde se obtuvo un alto valor de índice de proteína dispensable (59%) y ausencia de sabor a soda; la concentración inicial más recomendable de la bebida base fue 12% de só1idos totales y la temperatura de secado de 200 °C. Los análisis organolépticos se realizaron con la finalidad de evaluar la bebida de soya en polvo obtenida. Se empleó un panel de jueces semientrenados para determinar las muestras con buenas características organolépticas y parecidas en su sabor a la leche de vaca en polvo. Con los datos reportados por los jueces se realizó un análisis de variancia y la prueba de Duncan (con un nivel de significación del 5%) para dos características de calidad: aceptabilidad y consistencia. Los resu1tados estadísticos reportaron que la bebida de soya de la variedad Nacional con leche de vaca (1:1, en peso) son estadísticamente iguales a la leche de vaca en po1vo reconstituida y, además, tienen buenas características de calidad organolépticas (ausencia de sabor extraño, moderadamente fluida, apariencia aceptable, grado de dulzor normal). La caracterización de la bebida de soya en polvo se realizó mediante un análisis proximal, dando para la bebida de soya de la variedad Improved Pe1ikan 1os siguientes resultados: Proteína 35.1%, grasa 23.5%, ceniza 6.81% fibra neta 3.2% y carbohidratos 31.3% (base seca) y para la bebida de soya en polvo de la variedad Nacional: proteína 41.2%, grasa 21.5%, ceniza 5.6%, fibra neta 2.37% y carbohidratos 29.33% (base seca); además se determinó las isotermas de absorción para la bebida de soya en polvo para las dos variedades las cuales demostraron que siguen la forma típica de isotermas de adsorción de alimentos ricos en proteínas; e1 valor de la cobertura molecu1ar fue 0.019 y 0.021 gr de Agua/gr de sólido para la bebida de soya en polvo de la variedad ImprovedPelikan y Nacional respectivamente. las pruebas realizadas a la bebida de soya en polvo de las dos variedades reportaron que el número de coliformes por gramo fue nulo el cua1 cumple con los requisitos de calidad microbiológica.Tesi

Determinación de la difusividad térmica y los perfiles de temperatura de la papa entera (Solanum tuberosum L.) durante el calentamiento en medio líquido

The objective of this work was to determine the thermal diffusivity of the potato and to model heat transfer and temperature in the potato (Solanum tuberosum L.) during heating in a liquid medium. Potatoes of the Yungay variety were used. The experimental methodology was carried out through five stages, such as: determination of the characteristic dimensions of the potato (equivalent diameter), determination of thermal diffusivity (α), experimental obtaining of the temperature at different positions within the potato with a temperature of liquid medium at 70 °C, modeling was done using the heat transfer equation by conduction in only one direction and the solution of said equation was performed using the methodology of finite differences (forward) was developed from a computer program in Visual Basic Excel® to simulate the temperature profiles and finally the simulated values ​​were compared with the experimental values. The thermal diffusivity values ​​were obtained using the heating curve of the samples at temperatures of 70 °C. The equivalent diameter value was 7,6536 cm. The experimental value of the thermal diffusivity (α) of the potato was 1,49 x10-7 m2/s  which is within the expected range for roots and tubers. Likewise, the simulated temperature profiles were compared with the experimental temperature profiles in distinct positions, and it was found that the central temperature managed to fix with the temperature in the center of the potato with an error level between 1.37% and 7, 83%.           El objetivo de este trabajo fue determinar la difusividad térmica y modelar la trasferencia de calor y la temperatura de la papa (Solanum tuberosum L.) durante el calentamiento en un medio líquido. Se utilizaron papas de la variedad  Yungay. La metodología experimental se realizó mediante cinco etapas, tales como: determinación de las dimensiones  características de la papa (diámetro equivalente), determinación  de la difusividad térmica (α ), obtención experimental de la temperatura a diferentes  posiciones dentro de la papa con una temperatura del medio líquido a 70ºC, el modelamiento se hizo con la ecuación de trasferencia de calor por conducción en una sola dirección y la solución de dicha ecuación se realizó usando la metodología de las diferencias finitas (hacia adelante) el cual se elaboró de un programa de computación en Visual Basic Excel® para simular los perfiles de temperatura y por último se compararon los valores simulados con los valores experimentales. Los valores de la difusividad térmica se obtuvieron utilizando la curva de calentamiento de las muestras a las temperaturas de a 70ºC. El valor del diámetro equivalente fue de 7,6536 cm. El valor experimental de la difusividad térmica

Modeling drying kinetics of Peruvian yellow potatoes (Solanum gonyocalix)

The aim of this research was to model drying kinetics of potatoes (Solanum gonyocalix), variety Amarilla Tumbay, using a tunnel dryer.  Potatoes slices of 0,5 cm thickness were used in a drying experiment at different temperatures (60, 70 and 80°C) and air speed (4,9, 6,7 and 8,3 m/s). The equipment used allowed recording of the sample gross mass at real time. A factorial design in CRD with two repetitions was used, to determine significant differences between levels the LSD method was used. The results show two drying speeds (a very short constant one and a decreasing one).  For the marked decreasing speed, which could be modeled by Fick´s law of diffusion, the used equations were adequate for a proper description of the process. Temperature dependence of moisture diffusion was of the Arrhenius equation type (R2 = 0.995): moisture diffusion and activation energy were Do = 0,81x10-9 m2/s and Ea = 4,81 kJ/mol respectively

Rheological and textural properties of gluten - free doughts made from Andean grains

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos AgropecuariosThe objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads

Pasting and textural properties of mixtures of quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) flours in an aqueous system

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasEl objetivo de la investigación fue evaluar los efectos de interacción de las harinas de quinua, kiwicha y tarwi en las propiedades de pasta (viscosidad pico, VP; viscosidad mínima, VM; viscosidad de retrogradación, VR; viscosidad fnal, VF) y texturales (frmeza, consistencia cohesividad, índice de viscosidad) de los geles formados en un sistema acuoso utilizando el enfoque experimental del diseño de mezclas. Se formularon diez tratamientos, los cuales estuvieron compuestos por 3 ingredientes individuales, 3 mezclas binarias y 4 mezclas ternarias. Los resultados de esta investigación demuestran que la alta capacidad de absorción de agua y la ausencia de almidón de la harina de tarwi afectó signifcativamente los parámetros de viscosidad de las pastas, así como las propiedades texturales de los geles. La harina de kiwicha presentó mayor perfl de viscosidad (VP: 1188.5 cP; VM: 932.5 cP; VF: 1194.0 cP; R: 261.5 cP), que la harina de quinua (VP: 147.5 cP; VM: 137.5 cP; VF: 336.5 cP; VR: 189.0 cP), sin embargo; se evidenciaron efectos no aditivos y no lineales en las propiedades de pasta y texturales de los geles cuando estas harinas se mezclaron en proporciones iguales. Las propiedades de pasta de las mezclas estuvieron altamente correlacionadas con las propiedades texturales de los geles (r = 0.73–0.92; p<0.05). Debido a las características reológicas y texturales especiales que pueden presentar las mezclas entre las harinas de quinua con tarwi o las harinas de kiwicha con tarwi resultarían promisorias para el desarrollo de productos de panifcación libres de glutenThe aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; fnal viscosity, VF) and textural properties (frmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the highwater absorption capacity and absence of starch from the tarwi flour signifcantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profle (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR: 189.0 cP), however; nonadditive and non-linear effects were observed in pasting and textural properties when these flours were mixed in equal proportions. Pasting properties of mixtures were highly correlated with the textural properties of the gels (r = 0.73-0.92, p<0.05). Due to the special rheological and textural characteristics that the mixtures between quinoa with tarwi or kiwicha with tarwi could have, they would be promising for the development of gluten-free bread product

Evolving trends in the management of acute appendicitis during COVID-19 waves. The ACIE appy II study

Background: In 2020, ACIE Appy study showed that COVID-19 pandemic heavily affected the management of patients with acute appendicitis (AA) worldwide, with an increased rate of non-operative management (NOM) strategies and a trend toward open surgery due to concern of virus transmission by laparoscopy and controversial recommendations on this issue. The aim of this study was to survey again the same group of surgeons to assess if any difference in management attitudes of AA had occurred in the later stages of the outbreak. Methods: From August 15 to September 30, 2021, an online questionnaire was sent to all 709 participants of the ACIE Appy study. The questionnaire included questions on personal protective equipment (PPE), local policies and screening for SARS-CoV-2 infection, NOM, surgical approach and disease presentations in 2021. The results were compared with the results from the previous study. Results: A total of 476 answers were collected (response rate 67.1%). Screening policies were significatively improved with most patients screened regardless of symptoms (89.5% vs. 37.4%) with PCR and antigenic test as the preferred test (74.1% vs. 26.3%). More patients tested positive before surgery and commercial systems were the preferred ones to filter smoke plumes during laparoscopy. Laparoscopic appendicectomy was the first option in the treatment of AA, with a declined use of NOM. Conclusion: Management of AA has improved in the last waves of pandemic. Increased evidence regarding SARS-COV-2 infection along with a timely healthcare systems response has been translated into tailored attitudes and a better care for patients with AA worldwide

Mortality and pulmonary complications in patients undergoing surgery with perioperative SARS-CoV-2 infection: an international cohort study

Background: The impact of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) on postoperative recovery needs to be understood to inform clinical decision making during and after the COVID-19 pandemic. This study reports 30-day mortality and pulmonary complication rates in patients with perioperative SARS-CoV-2 infection. Methods: This international, multicentre, cohort study at 235 hospitals in 24 countries included all patients undergoing surgery who had SARS-CoV-2 infection confirmed within 7 days before or 30 days after surgery. The primary outcome measure was 30-day postoperative mortality and was assessed in all enrolled patients. The main secondary outcome measure was pulmonary complications, defined as pneumonia, acute respiratory distress syndrome, or unexpected postoperative ventilation. Findings: This analysis includes 1128 patients who had surgery between Jan 1 and March 31, 2020, of whom 835 (74·0%) had emergency surgery and 280 (24·8%) had elective surgery. SARS-CoV-2 infection was confirmed preoperatively in 294 (26·1%) patients. 30-day mortality was 23·8% (268 of 1128). Pulmonary complications occurred in 577 (51·2%) of 1128 patients; 30-day mortality in these patients was 38·0% (219 of 577), accounting for 81·7% (219 of 268) of all deaths. In adjusted analyses, 30-day mortality was associated with male sex (odds ratio 1·75 [95% CI 1·28–2·40], p\textless0·0001), age 70 years or older versus younger than 70 years (2·30 [1·65–3·22], p\textless0·0001), American Society of Anesthesiologists grades 3–5 versus grades 1–2 (2·35 [1·57–3·53], p\textless0·0001), malignant versus benign or obstetric diagnosis (1·55 [1·01–2·39], p=0·046), emergency versus elective surgery (1·67 [1·06–2·63], p=0·026), and major versus minor surgery (1·52 [1·01–2·31], p=0·047). Interpretation: Postoperative pulmonary complications occur in half of patients with perioperative SARS-CoV-2 infection and are associated with high mortality. Thresholds for surgery during the COVID-19 pandemic should be higher than during normal practice, particularly in men aged 70 years and older. Consideration should be given for postponing non-urgent procedures and promoting non-operative treatment to delay or avoid the need for surgery. Funding: National Institute for Health Research (NIHR), Association of Coloproctology of Great Britain and Ireland, Bowel and Cancer Research, Bowel Disease Research Foundation, Association of Upper Gastrointestinal Surgeons, British Association of Surgical Oncology, British Gynaecological Cancer Society, European Society of Coloproctology, NIHR Academy, Sarcoma UK, Vascular Society for Great Britain and Ireland, and Yorkshire Cancer Research

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasThe aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG—0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specifc volume, alveolar structure and texture profle of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not signifcantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specifc volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the frst time and depending on the starch used it showed desirable properties for obtaining good quality product

Educación religiosa en América Latina y el Caribe : reflexiones y voces plurales para caminos pedagógicos interculturales

Compilador: José Mario Méndez Méndez Sección 1. Diversidad de Convicciones: creencias y espiritualidades. Sección 2. Textualidades Sagradas Sección 3. Ciencias de la religión. Sección 4. Expresiones de la diversidad. Sección 5. Religión y Cultura. Sección 6. Aportes pedagógicos. Sección 7. Educación religiosa en América Latina. Sección 8. Educación religiosa y espacios. Sección 9. Aspectos Jurídicos.El presente texto reúne los aportes de muchas personas que-desde diferentes países del continente-desean contribuir a la revisión y transformación intercultural de la educación religiosa en Latinoamérica y el Caribe. Como lo sugiere el título, confluyen aquí reflexiones y voces plurales para caminos pedagógicos interculturales. Cada una de las "voces" que conforman este texto expresa la intención de promover una educación liberadora-intercultural-decolonial, a partir de los desafíos que reconocemos en la realidad latinoamericana-caribeña.This text brings together the contributions of many people who-from different countries of the continent-wish to contribute to the revision and intercultural transformation of religious education in Latin America and the Caribbean. As the title suggests, reflections and plural voices converge here for intercultural pedagogical paths. Each one of the "voices" that make up this text expresses the intention of promoting a liberating-intercultural-decolonial education, based on the challenges that we recognize in the Latin American-Caribbean reality.Universidad Bíblica Latinoamericana, FONAPER, Foro de Educación Religiosa Costarricense, Universidad Regional de Blumenau, UNOCHAOECÓ, Escuela Ecuménica de Ciencias de la ReligiónEscuela Ecuménica de Ciencias de la Religió