Functional characterization of bean zaragoza starch (phaseolus lunatus l.) and quantification of the resistant starch

Las leguminosas son fuente potencial de almidón, representando entre un 30 y 50% de su peso seco, este constituye una fuente de energía esencial para el hombre. Actualmente su uso se ha extendido en la industria de alimentos como aditivo o materia prima en compuestos alimentarios, debido a sus características nutricionales, funcionales, propiedades como agente espesante y estabilizante de suspensiones y dispersiones. Se evaluaron algunas propiedades funcionales del almidón de frijol zaragoza variedad roja; se obtuvo una temperatura de gelatinización inicial y final de (71°C) y (81°C) respectivamente, la solubilidad fue de 8,3% a 90°C, el poder de hinchamiento alcanzó 6,6% a 80°C, y la capacidad de retención de agua estuvo en 4,4% a 80°C. La viscosidad aparente fue evaluada entre 20 y 75°C dando como resultados viscosidades entre 1,096 y 0,98 Cp respectivamente. Los resultados mostraron que las temperaturas ensayadas inciden significativamente en la solubilidad, poder de hinchamiento, capacidad de retención de agua y viscosidad del almidón. El contenido de amilosa y amilopectina fue de 21,1% y 78,19%. Finalmente, se obtuvo 9,24% de almidón resistente, y se comparó con otras fuentes convencionales no amiláceas, con miras a adquirir nuevos conocimientos acerca de este material nativo de la costa Caribe colombiana.Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to its nutritional, functional properties as a thickening agent and stabilizer of suspensions and dispersions. We evaluated several functional properties of starch variety zaragoza red bean, was obtained initial gelatinization temperature and final (71°C) (81°C) respectively, the solubility was 8.3% at 90°C, swelling power was 6.6% at 80°C, and water retention capacity was 4.4% at 80°C. The apparent viscosity was evaluated between 20 and 75 °C giving as results viscosities between 1.096 and 0.98 Cp respectively. The results showed that the tested temperatures significantly affect the solubility, swelling power, water holding capacity and viscosity of the starch. The amylose and amylopectin content was 21.1% and 78.19%. Finally, was obtained 9,24% resistant starch and compared with other conventional non starchy sources in order to acquire new knowledge about this material native to the Colombian Caribbean coast

Cognition and its relationship with endogenous and exogenous factors in engineering students

In this research, a relational study was carried out between student cognition with endogenous factors (student attitude and age) and exogenous (collegiate origin) in engineering students of the University of Cartagena. The project was carried out in three (3) phases where the survey allowed the desired information to be obtained from an estimated nine hundred sixty (960) students between 2014 and 2016. In the second phase, the instrument was used to collect the information, which was constituted the cognitive scale of the Self-Regulation Inventory for Learning (SRLI) and in the third phase, the independent endogenous and exogenous variables were crossed with the dependent one (student cognition), constructing the bar diagram of the relationship analysis; being possible to determine statistical significance with the attitude of the student to a level of confidence of 95% while with the age and collegial origin was not relevant

Conditions of work and dermatitis in workers exposed to chemical risks by cement

This research was carried out in order to identify the working conditions in workers exposed to cement in a cement factory in the city of Cartagena. Through different tools it was possible to carry out the diagnosis of the working conditions and to identify the hazards to which the workers of the company are exposed when being in direct contact with the cement; in this way it was possible to know that the dermatitis that were manifesting the workers has its direct relation with this chemical and therefore to be able to establish those measures tending to ensure the complete state of health of the workers. The type of research carried out is descriptive-qualitative, the applied methodology used as a closed questions survey tool, it was obtained as a result that 70% of the respondents did not use personal protection elements when handling cement, so can say that there is a considerable number of people exposed, which increases the likelihood that they may suffer contact dermatitis, through this the different preventive measures for working and health conditions among the employees of the cement company were raised

Tóxicos en el ambiente y la seguridad alimentaria

Chemical contamination of food is a major public health problem as a result of it, the concern of industrial and consumer regulations. Therefore the acquisition of skills and knowledge to understand the scientific and social complexities posed by toxic substances in food is necessary , which requires examining the basic framework of toxicology, its toxicity testing , regulatory aspects risk assessment and environmental toxicity that affects the food as it is necessary to consider certain classes of toxins and toxicants in foods such as food adulterants , pesticides, natural toxins , food additives, packaging migrants , and toxic industrial pollutants formed during the process , in order to describe the influence of scientific criteria environmental contamination through the food chain, contaminating substances relate to food, to judge the potential effects of medications administered to animals after human consumption and all matters arising from environmental pollution affecting food and therefore food security.La contaminación química de los alimentos es un problema de salud pública importante y como consecuencia de ella, la preocupación de reglamentaciones industriales y de consumo. Por lo anterior se hace necesaria la adquisición de los conocimientos técnicos y prácticos para entender las complejidades científicas y sociales planteadas por las sustancias tóxicas presentes en los alimentos, lo cual demanda examinar el marco básico de la toxicología, sus ensayos de toxicidad, los aspectos reglamentarios de evaluación de riesgos y la toxicidad ambiental que afecta a los alimentos, ya que es necesario tener en cuenta determinadas clases de toxinas y sustancias tóxicas presentes en los alimentos tales como adulterantes de alimentos, pesticidas, toxinas naturales, aditivos alimentarios, los migrantes de embalaje, contaminantes industriales y tóxicos formados durante el proceso, para poder describir con criterio científico la influencia de la contaminación ambiental a través de la cadena alimentaria, relacionar las sustancias que contaminan a los alimentos, juzgar los efectos potenciales de medicamentos suministrados a los animales de posterior consumo humano y todos los aspectos derivados de la contaminación ambiental que afecta a los alimentos y por ende la seguridad alimentaria

Caracterización fisicoquímica y microbiológica de un vino de Borojó (Borojoa patinoi Cuatrec)

AbstractThe main objective of this research was the physicochemical characterization of a wine Borojó (Borojoa patinoi Cuatrec) for the exploitation of this exotic fruit of the Colombian Pacific. Borojó wine (Alibertia patinoi cuantrec) was obtained from the fermentation of the must, after this stage the wine was clarification and filtration process to give it shine and finish the final product. The physicochemical characterization was performed to wine obtained had a content of 9.25 alcohol degree and amount of congeners within established parameters. With the encrypted values as minimum and maximum they are taken from 708 Colombian Technical Standard (NTC 708) for fruit wine, the values obtained was for acceptance the law of alcoholic beverages. The results of the microbiological analyzes were within acceptable ranges for pulp borojó (Alibertia patinoi cuantrec) and wine obtained.O principal objetivo desta pesquisa foi a elaboração e caracterização físico-química e microbiológica de um vinho jovem de frutas à partir do borojo (Borojoa patinoi Cuatrec) para o aproveitamento dessa fruta exótica do Pacífico colombiano. Foi elaborado um vinho jovem de borojó a partir de mosto fermentável, realizando os processos de clarificação e filtração para dar brilho e acabamento ao vinho final. A caracterização físico-química apresentou um teor alcoólico de 9,25 graus, dentro dos parâmetros estabelecidos. Os valores estabelecidos como mínimo e máximo foram obtidos da Norma Técnica Colombiana 708 (NTC 708. Bebidas alcoólicas, vinhos de frutas) e foram aceitos para vinho de fruta que está em conformidade com as disposições do Decreto 1686 de 2012 da legislação vigente de bebidas alcoólicas. Os resultados das análises microbiológicas estiveram dentro dos intervalos permitidos para a polpa de borojó e o vinho jovem obtido.El objetivo principal de esta investigación fue la caracterización fisicoquímica y microbiológica de un vino de Borojó (Borojoa patinoi Cuatrec) para el aprovechamiento de esta fruta exótica del pacifico Colombiano. Se elaboró un vino base de borojó (Borojoa patinoi Cuatrec) a partir del mosto fermentable, luego de esta etapa se realizaron unos procesos de clarificación y filtración para darle brillo y acabado al vino final. La caracterización fisicoquímica que se le realizó al vino obtenido presento un contenido de 9.25 grado alcoholímetro y con cantidad de congéneres dentro de los parámetros establecidos. Con los valores cifrados como mínimos y máximos que son tomados de la Norma Técnica Colombiana 708 (NTC 708) los cuales fueron de aceptación para vino de frutas de la legislación vigente de bebidas alcohólicas. Los resultados de los análisis microbiológicos estuvieron dentro de los rangos permitidos para la pulpa de borojó (Borojoa Patinoi Cuantrec) y vino obtenido

Caracterización Funcional del Almidón de Fríjol Zaragoza (Phaseolus Lunatus L.) y Cuantificación de su Almidón Resistente

Legumes are a potential source of starch, representing between 30 and 50% of its dry weight, this is an essential energy source for humans. Currently its use is widespread in the food industry as an additive or raw material in food compounds, due to its nutritional, functional properties as a thickening agent and stabilizer of suspensions and dispersions. We evaluated several functional properties of starch variety zaragoza red bean, was obtained initial gelatinization temperature and final (71°C) (81°C) respectively, the solubility was 8.3% at 90°C, swelling power was 6.6% at 80°C, and water retention capacity was 4.4% at 80°C. The apparent viscosity was evaluated between 20 and 75 °C giving as results viscosities between 1.096 and 0.98 Cp respectively. The results showed that the tested temperatures significantly affect the solubility, swelling power, water holding capacity and viscosity of the starch. The amylose and amylopectin content was 21.1% and 78.19%. Finally, was obtained 9,24% resistant starch and compared with other conventional non starchy sources in order to acquire new knowledge about this material native to the Colombian Caribbean coast.Las leguminosas son fuente potencial de almidón, representando entre un 30 y 50% de su peso seco, este constituye una fuente de energía esencial para el hombre. Actualmente su uso se ha extendido en la industria de alimentos como aditivo o materia prima en compuestos alimentarios, debido a sus carac-terísticas nutricionales, funcionales, propiedades como agente espesante y estabilizante de suspensiones y dispersiones. Se evaluaron algunas propieda-des funcionales del almidón de frijol zaragoza variedad roja; se obtuvo una temperatura de gelatinización inicial y final de (71°C) y (81°C) respectivamen-te, la solubilidad fue de 8,3% a 90°C, el poder de hinchamiento alcanzó 6,6% a 80°C, y la capacidad de retención de agua estuvo en 4,4% a 80°C. La viscosi-dad aparente fue evaluada entre 20 y 75°C dando como resultados viscosida-des entre 1,096 y 0,98 Cp respectivamente. Los resultados mostraron que las temperaturas ensayadas inciden significativamente en la solubilidad, poder de hinchamiento, capacidad de retención de agua y viscosidad del almidón. El contenido de amilosa y amilopectina fue de 21,1% y 78,19%. Finalmente, se obtuvo 9,24% de almidón resistente, y se comparó con otras fuentes conven-cionales no amiláceas, con miras a adquirir nuevos conocimientos acerca de este material nativo de la costa Caribe colombiana