Jesús Humberto Gil González

Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

Physicochemical characteristics and functional properties of vitabosa flour ( Mucuna deeringiana) and soybean flour ( Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.

Impregnación de uchuva (physalis peruviana l.) de forma semiesférica con una emulsión fortificante

The fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (Χ1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: were Χ: 24,90±0,97%, Χ1: -10,60±0,05%, γ: 11,8±0,04%; γ1: 0,90±0,01% and ee: 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like water activity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^les^aLa fortificacion de frutas con componentes activos (CA) mediante el proceso de impregnacion a vacio (IV) es una alternativa para el desarrollo de alimentos funcionales. En el presente estudio se evaluo el proceso IV en uchuva (Physalis peruviana L.) de forma semiesferica con emulsiones que contienen sacarosa o sucralosa, calcio y vitaminas (B9, D y E);y su influencia sobre las propiedades fisicoquimicas del fruto. La respuesta a la IV se evaluo en terminos de fraccion y deformacion volumetrica en la etapa de vacio (X1, γ1) y al final del proceso (X, γ), y de la porosidad efectiva (ee). La respuesta a la IV se afecto por el liquido de impregnacion, siendo mejor con las emulsiones a base de sucralosa: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% y ee= 2,70±0,06%; y los CA expresados como porcentaje del valor diario de referencia segun la normativa colombiana, fueron: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% y 55,9±1,3% para calcio y vitaminas B9, D y E, respectivamente. La ingenieria de matrices, utilizando la tecnica IV y aplicada en uchuva afecto propiedades como actividad acuosa, humedad, solidos solubles, color y textura, y representa una metodologia efectiva para generar valor agregado y mayor competitividad en la cadena de uchuva.^len^aThe fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (X1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% and ee= 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like wateractivity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^lpt^aA fortificacao de fruta com componentes ativos (CA) pelo processo de impregnacao a vacuo (IV) e uma alternativa ao desenvolvimento de alimentos funcionais. O presente estudo avalia o processo IV na fruta uchuva (Physalis peruviana L.) que apresenta forma semi-esferica, em emulsoes baseadas em solucoes de sacarose e sucralose, e teores de calcio e vitamina B9, D e E; e sua influencia sobre as propriedades fisico-quimicas e fisicas do fruto. A resposta para a IV foi avaliado em termos de fracao e deformacao volumetrica na fase de vacuo (X1, γ1) e no final do processo (X,γ), e da porosidade eficaz (e). A resposta a IV e afetada pelo liquido de impregnacao, sendo mais favoravel com emulsoes baseadas na solucao de sucralose, onde os parâmetros foram: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% e ee= 2,70±0,06%, e os niveis de CA expressados como porcentagem do valor diario de referencia, de acordo com a lei colombiana foram: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% e 55,9±1.3% de calcio e de vitamina B9, D e E, respectivamente. A engenharia de matrizes, utilizando a tecnica IV aplicada na uchuva afeta propriedades, atividade de agua, humidade, solidos soluveis, cor e textura, e representa uma metodologia eficaz para gerar valor acrescentado e enquadra-se no contexto de alimentos funcionais.