Tecnofuncionalidad de harinas integrales de maíces andinos (Zea Mays) nativas y extrudidas

Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de maíces andinos Capia, Bolita y Chulpi para obtener harinas que potencialmente mejoren la calidad de los panes sin gluten. Las harinas se extrudieron en un extrusor monotornillo, usando un diseño ortogonal incompleto con tres niveles de temperatura, humedad y velocidad de tornillo. Se determinó la composición proximal de las harinas integrales nativas. En las harinas nativas y extrudidas se midió el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA), la capacidad de retención de aceite (CRO), la capacidad de retención de agua (CRA) y el poder de hinchamiento (PH). Los maíces andinos presentaron diferencias significativas en su composición. La mayor parte de la variabilidad de datos se debió a la humedad y la temperatura de extrusión. En general, las muestras de maíz Capia y Bolita tuvieron un comportamiento similar, presentando mayores IAA, CRA y PH a altas humedades y temperaturas; el ISA fue mayor a bajas humedades. La CRO no presentó diferencias significativas entre tratamientos. Las harinas integrales extrudidas de maíz Capia y Bolita con altos IAA, CRA y PH, a 120 °C, 25 % H y 80 rpm, podrían mejorar la consistencia de las masas y la suavidad de panes sin gluten

Tecnofuncionalidade das farinhas integrais de milho andino extrusado e nativo (Zea Mays)

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads.Los granos andinos tienen gran potencial de transformación en nuevos productos, pero su aprovechamiento integral es un desafío tecnológico. El objetivo de este trabajo fue modificar las propiedades tecnofuncionales de las harinas integrales de maíces andinos Capia, Bolita y Chulpi para obtener harinas que potencialmente mejoren la calidad de los panes sin gluten. Las harinas se extrudieron en un extrusor monotornillo, usando un diseño ortogonal incompleto con tres niveles de temperatura, humedad y velocidad de tornillo. Se determinó la composición proximal de las harinas integrales nativas. En las harinas nativas y extrudidas se midió el índice de absorción de agua (IAA), el índice de solubilidad en agua (ISA), la capacidad de retención de aceite (CRO), la capacidad de retención de agua (CRA) y el poder de hinchamiento (PH). Los maíces andinos presentaron diferencias significativas en su composición. La mayor parte de la variabilidad de datos se debió a la humedad y la temperatura de extrusión. En general, las muestras de maíz Capia y Bolita tuvieron un comportamiento similar, presentando mayores IAA, CRA y PH a altas humedades y temperaturas; el ISA fue mayor a bajas humedades. La CRO no presentó diferencias significativas entre tratamientos. Las harinas integrales extrudidas de maíz Capia y Bolita con altos IAA, CRA y PH, a 120 °C, 25 % H y 80 rpm, podrían mejorar la consistencia de las masas y la suavidad de panes sin gluten.Os granos andinos têm grande potencial de transformação em novos productos, mas em sua aprovação integral e um desafio tecnológico. O objetivo deste trabalho foi modificar as propriedades tecnofuncionais de farinhas integrais de milho andino Capia, Bolita e Chulpi por extrusão para obter farinhas que potencialmente melhoram a qualidade de pães sem glúten. As farinhas foram extrusadas em um extrusor mono-rosca, usando um desenho ortogonal incompleto com três níveis de temperatura, umidade e velocidade de rosca. Foi determinada a composição proximal das farinhas integrais nativas. Nas farinhas nativas e extrusadas, determinaram-se o índice de absorção da água (IAA), o índice de solubilidade em água (ISA), a capacidade de retenção de óleo (CRO), a capacidade de retenção de água (CRA) e poder de inchamento (PH). Os milhos andinos apresentaram diferenças significativas em suas composições. A maior parte da variabilidade dos dados foi devido à umidade e temperatura de extrusão. De maneira geral, as amostras de milho Capia e Bolita tiveram um comportamento semelhante, apresentando maiores IAA, CRA e PH em altas umidades e temperaturas; o ISA foi maior em baixas umidades. O CRO não mostrou diferenças significativas entre os tratamentos. As farinhas integrais extrusadas de milho Capia e Bolita com alto IAA, CRA e PH, como as obtidas na condição de extrusão de 120 °C, 25 % H y 80 rpm, poderiam melhorar a consistência das massas e a maciez dos pães sem glúten

Efeito da extrusão alcalina nas propriedades físico-químicas e funcionais da farinha de milho inteira

The objective of this work was to study the techno-functional properties of alkalineextruded Cuzco corn flour (HMEA) obtained by Ca(OH)2 addition in the extrusion process and to compare it with those of corn flour obtained by a traditional extrusion process (HME). The native meal was conditioned at moistures of 30, 35, 40 and 45% (w/w) and extruded in a single-screw extruder at 80 °C. For alkaline extrusion, 0.25 g of Ca(OH)2 100 g of flour was added. The addition of Ca(OH)2 in the extrusion process significantly affected the techno-functional properties of HMEA by increasing the solubility index (WSI), decreasing the water absorption index (WAI) and oil retention capacity (ORC) withrespect to those of HME. The alkaline treatment decreased the degree of gelatinization with respect to HMEA, obtaining values between 31.80 and 57.90% and increasing the initial gelatinization temperature from 69 to 73 °C. The gel firmness of the treated flours ranged from 0.26 to 0.33 N and 0.50 to 0.77 N for HMEA and HME respectively. Alkaline extrusion modifies the techno-functional properties of cuzco corn flour by reducing itswater absorption and controlling the degree of gelatinization, obtaining flours with an intermediate cooking degree.El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca(OH)2 en el proceso de extrusión, y compararla con las de una harina de maíz obtenida por un proceso de extrusión tradicional (HME). La harina nativa se acondicionó a humedades de 30, 35, 40 y 45% (p/p) y fue extrudida en un extrusor monotornillo a 80 °C. Para la extrusión alcalinase adicionó 0,25 g de Ca(OH)2 /100 g de harina. El agregado de Ca(OH)2 en el proceso de extrusión afectó significativamente las propiedades tecnofuncionales de la HMEA, aumentando el índice de solubilidad (ISA), y disminuyendo el índice de absorción de agua (IAA) y la capacidad de retención de aceite (CRA) respecto a la HME. El tratamiento alcalino disminuyó el grado de gelatinización respecto a la HME, obteniendo valores entre 31,80 y 57.90% y aumentando la temperatura de gelatinización de 69 a 73 °C. La firmeza de los geles varió de 0,26 a 0,33 N para HMEA, y de 0,50 a 0,77 N para HME. La extrusión alcalina modificó las propiedades tecnofuncionales de la harina de maíz cuzco, disminuyendo la absorción de agua y controlando el grado de gelatinización, obteniéndose harinas con grado de cocción intermedio.O objetivo deste trabalho foi estudar o efeito da extrusão alcalina (com adição de Ca (OH) 2) nas propriedades tecno-funcionais da farinha de milho integral de Cuzco (HMEA) e compará-las com as de uma farinha de milho obtida por um processo de extrusão tradicional (HME). A farinha de milho integral com granulometria inferior a 250 µm foi extrusada em extrusora monorosca a 80 ° C e umidades de 30, 35, 40 e 45% (p / p). Para extrusão alcalina, 0,25 g / 100g de farinha de Ca (OH) 2 foi adicionado. A adição do agente alcalino no processo de extrusão afetou significativamente as propriedades tecno-funcionais da farinha de milho Cuzco, aumentando o índice de solubilidade (ISA) e diminuindo o índice de absorção de água (IAA) e capacidade de retenção de óleo (CRA). os da farinha HME. Na extrusão convencional, obteve-se um grau de gelatinização entre 61,40 e 68,38%. A adição de Ca (OH)2 diminuiu o grau de gelatinização em relação ao HME obtendo valores entre 31,80 e 57,90% e aumentando a temperatura de gelatinização de 69 para 73ºC aproximadamente. A firmeza do gel das farinhas tratadas variou de 0,26 a 0,33N e 0,50 a 0,77N para HMEA e HME, respectivamente. Os resultados mostram que a adição de Ca (OH) 2 no processo de extrusão da farinha de milho Cuzco modifica suas propriedades tecno-funcionais, reduzindo sua absorção de água e controlando o grau de gelatinização, permitindo obter farinhas com grau de cozimento intermediário

Efecto de la extrusión alcalina en las propiedades fisicoquímicas y funcionales de la harina integral de maíz andino

El objetivo de este trabajo fue estudiar las propiedades tecnofuncionales de la harina de maíz cuzco extrudida alcalina (HMEA), obtenida por el agregado de Ca(OH)2 en el proceso de extrusión, y compararla con las de una harina de maíz obtenida por un proceso de extrusión tradicional (HME). La harina nativa se acondicionó a humedades de 30, 35, 40 y 45% (p/p) y fue extrudida en un extrusor monotornillo a 80 °C. Para la extrusión alcalina se adicionó 0,25 g de Ca(OH)2 /100 g de harina. El agregado de Ca(OH)2 en el proceso de extrusión afectó significativamente las propiedades tecnofuncionales de la HMEA, aumentando el índice de solubilidad (ISA), y disminuyendo el índice de absorción de agua (IAA) y la capacidad de retención de aceite (CRA) respecto a la HME. El tratamiento alcalino disminuyó el grado de gelatinización respecto a la HME, obteniendo valores entre 31,80 y 57.90% y aumentando la temperatura de gelatinización de 69 a 73 °C. La firmeza de los geles varió de 0,26 a 0,33 N para HMEA, y de 0,50 a 0,77 N para HME. La extrusión alcalina modificó las propiedades tecnofuncionales de la harina de maíz cuzco, disminuyendo la absorción de agua y controlando el grado de gelatinización, obteniéndose harinas con grado de cocción intermedio

VIII Encuentro de Docentes e Investigadores en Historia del Diseño, la Arquitectura y la Ciudad

Acta de congresoLa conmemoración de los cien años de la Reforma Universitaria de 1918 se presentó como una ocasión propicia para debatir el rol de la historia, la teoría y la crítica en la formación y en la práctica profesional de diseñadores, arquitectos y urbanistas. En ese marco el VIII Encuentro de Docentes e Investigadores en Historia del Diseño, la Arquitectura y la Ciudad constituyó un espacio de intercambio y reflexión cuya realización ha sido posible gracias a la colaboración entre Facultades de Arquitectura, Urbanismo y Diseño de la Universidad Nacional y la Facultad de Arquitectura de la Universidad Católica de Córdoba, contando además con la activa participación de mayoría de las Facultades, Centros e Institutos de Historia de la Arquitectura del país y la región. Orientado en su convocatoria tanto a docentes como a estudiantes de Arquitectura y Diseño Industrial de todos los niveles de la FAUD-UNC promovió el debate de ideas a partir de experiencias concretas en instancias tales como mesas temáticas de carácter interdisciplinario, que adoptaron la modalidad de presentación de ponencias, entre otras actividades. En el ámbito de VIII Encuentro, desarrollado en la sede Ciudad Universitaria de Córdoba, se desplegaron numerosas posiciones sobre la enseñanza, la investigación y la formación en historia, teoría y crítica del diseño, la arquitectura y la ciudad; sumándose el aporte realizado a través de sus respectivas conferencias de Ana Clarisa Agüero, Bibiana Cicutti, Fernando Aliata y Alberto Petrina. El conjunto de ponencias que se publican en este Repositorio de la UNC son el resultado de dos intensas jornadas de exposiciones, cuyos contenidos han posibilitado actualizar viejos dilemas y promover nuevos debates. El evento recibió el apoyo de las autoridades de la FAUD-UNC, en especial de la Secretaría de Investigación y de la Biblioteca de nuestra casa, como así también de la Facultad de Arquitectura de la UCC; va para todos ellos un especial agradecimiento

Incidence of severe critical events in paediatric anaesthesia (APRICOT): a prospective multicentre observational study in 261 hospitals in Europe

Background Little is known about the incidence of severe critical events in children undergoing general anaesthesia in Europe. We aimed to identify the incidence, nature, and outcome of severe critical events in children undergoing anaesthesia, and the associated potential risk factors. Methods The APRICOT study was a prospective observational multicentre cohort study of children from birth to 15 years of age undergoing elective or urgent anaesthesia for diagnostic or surgical procedures. Children were eligible for inclusion during a 2-week period determined prospectively by each centre. There were 261 participating centres across 33 European countries. The primary endpoint was the occurence of perioperative severe critical events requiring immediate intervention. A severe critical event was defined as the occurrence of respiratory, cardiac, allergic, or neurological complications requiring immediate intervention and that led (or could have led) to major disability or death. This study is registered with ClinicalTrials.gov, number NCT01878760. Findings Between April 1, 2014, and Jan 31, 2015, 31â127 anaesthetic procedures in 30â874 children with a mean age of 6·35 years (SD 4·50) were included. The incidence of perioperative severe critical events was 5·2% (95% CI 5·0â5·5) with an incidence of respiratory critical events of 3·1% (2·9â3·3). Cardiovascular instability occurred in 1·9% (1·7â2·1), with an immediate poor outcome in 5·4% (3·7â7·5) of these cases. The all-cause 30-day in-hospital mortality rate was 10 in 10â000. This was independent of type of anaesthesia. Age (relative risk 0·88, 95% CI 0·86â0·90; p<0·0001), medical history, and physical condition (1·60, 1·40â1·82; p<0·0001) were the major risk factors for a serious critical event. Multivariate analysis revealed evidence for the beneficial effect of years of experience of the most senior anaesthesia team member (0·99, 0·981â0·997; p<0·0048 for respiratory critical events, and 0·98, 0·97â0·99; p=0·0039 for cardiovascular critical events), rather than the type of health institution or providers. Interpretation This study highlights a relatively high rate of severe critical events during the anaesthesia management of children for surgical or diagnostic procedures in Europe, and a large variability in the practice of paediatric anaesthesia. These findings are substantial enough to warrant attention from national, regional, and specialist societies to target education of anaesthesiologists and their teams and implement strategies for quality improvement in paediatric anaesthesia. Funding European Society of Anaesthesiology

Incidence of severe critical events in paediatric anaesthesia (APRICOT): a prospective multicentre observational study in 261 hospitals in Europe

Background Little is known about the incidence of severe critical events in children undergoing general anaesthesia in Europe. We aimed to identify the incidence, nature, and outcome of severe critical events in children undergoing anaesthesia, and the associated potential risk factors. Methods The APRICOT study was a prospective observational multicentre cohort study of children from birth to 15 years of age undergoing elective or urgent anaesthesia for diagnostic or surgical procedures. Children were eligible for inclusion during a 2-week period determined prospectively by each centre. There were 261 participating centres across 33 European countries. The primary endpoint was the occurence of perioperative severe critical events requiring immediate intervention. A severe critical event was defined as the occurrence of respiratory, cardiac, allergic, or neurological complications requiring immediate intervention and that led (or could have led) to major disability or death. This study is registered with ClinicalTrials.gov, number NCT01878760. Findings Between April 1, 2014, and Jan 31, 2015, 31 127 anaesthetic procedures in 30 874 children with a mean age of 6.35 years (SD 4.50) were included. The incidence of perioperative severe critical events was 5.2% (95% CI 5.0-5.5) with an incidence of respiratory critical events of 3.1% (2.9-3.3). Cardiovascular instability occurred in 1.9% (1.7-2.1), with an immediate poor outcome in 5.4% (3.7-7.5) of these cases. The all-cause 30-day in-hospital mortality rate was 10 in 10 000. This was independent of type of anaesthesia. Age (relative risk 0.88, 95% CI 0.86-0.90; p<0.0001), medical history, and physical condition (1.60, 1.40-1.82; p<0.0001) were the major risk factors for a serious critical event. Multivariate analysis revealed evidence for the beneficial effect of years of experience of the most senior anaesthesia team member (0.99, 0.981-0.997; p<0.0048 for respiratory critical events, and 0.98, 0.97-0.99; p=0.0039 for cardiovascular critical events), rather than the type of health institution or providers. Interpretation This study highlights a relatively high rate of severe critical events during the anaesthesia management of children for surgical or diagnostic procedures in Europe, and a large variability in the practice of paediatric anaesthesia. These findings are substantial enough to warrant attention from national, regional, and specialist societies to target education of anaesthesiologists and their teams and implement strategies for quality improvement in paediatric anaesthesia

Coherent J/ψ photoproduction in ultra-peripheral Pb–Pb collisions at √sNN=2.76 TeV

The ALICE Collaboration has made the first measurement at the LHC of J/ψ photoproduction in ultra-peripheral Pb–Pb collisions at sNN=2.76 TeV. The J/ψ is identified via its dimuon decay in the forward rapidity region with the muon spectrometer for events where the hadronic activity is required to be minimal. The analysis is based on an event sample corresponding to an integrated luminosity of about 55 μb−1. The cross section for coherent J/ψ production in the rapidity interval −3.6<y<−2.6 is measured to be dσJ/ψcoh/dy=1.00±0.18(stat)−0.26+0.24(syst) mb. The result is compared to theoretical models for coherent J/ψ production and found to be in good agreement with those models which include nuclear gluon shadowing

Multi-strange baryon production in pp collisions at √s=7 TeV with ALICE

A measurement of the multi-strange Ξ− and Ω− baryons and their antiparticles by the ALICE experiment at the CERN Large Hadron Collider (LHC) is presented for inelastic proton–proton collisions at a centre-of-mass energy of 7 TeV. The transverse momentum (pT) distributions were studied at mid-rapidity (|y|6.0 GeV/c. We also illustrate the difference between the experimental data and model by comparing the corresponding ratios of (Ω−+Ω¯+)/(Ξ−+Ξ¯+) as a function of transverse mass

Inclusive J/ψ production in pp collisions at √s=2.76 TeV

The ALICE Collaboration has measured inclusive J/ψ production in pp collisions at a center-of-mass energy √s=2.76 TeV at the LHC. The results presented in this Letter refer to the rapidity ranges |y|<0.9 and 2.5<y<4 and have been obtained by measuring the electron and muon pair decay channels, respectively. The integrated luminosities for the two channels are Linte=1.1 nb−1 and Lintμ=19.9 nb−1, and the corresponding signal statistics are NJ/ψe+e−=59±14 and NJ/ψμ+μ−=1364±53. We present dσJ/ψ/dy for the two rapidity regions under study and, for the forward-y range, d2σJ/ψ/dydpt in the transverse momentum domain 0<pt<8 GeV/c. The results are compared with previously published results at s=7 TeV and with theoretical calculations