Piedad Margarita Montero-Castillo

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.

Secado de rodajas de fruto del árbol del pan mediante la técnica de Ventana Refractiva

Una gran cantidad de productos son secados por diversas razones, tales como la preservacion, la reduccion de peso y el mejoramiento de su estabilidad. Sin embargo, los metodos tradicionales de secado de alimentos solidos no presentan productos de bajo costo y alta calidad de manera simultanea. A pesar de que existen metodos efectivos de deshidratacion de los alimentos como la liofilizacion, que preserva el sabor, color y las vitaminas, son tecnologias de poca accesibilidad, por lo cual se hacen necesarios procesos alternativos que sean eficientes y economicos. El objetivo de esta investigacion fue comparar la cinetica del secado de rebanadas de fruto del arbol del pan (Artocarpus communis) mediante la tecnica de Ventana Refractiva® (VR) con la de secado en bandeja. Para llegar a cabo este trabajo, se usaron rodajas de 1 y 2 mm de espesor. El secado con VR se realizo con temperatura del bano de agua a 92 °C; y el secado en bandeja a 62 °C y una velocidad del aire de 0,52 m/s. Durante el secado por la tecnica de VR, el contenido de humedad llega a niveles mas bajos que el secado en bandejas. De igual manera sucede con las muestras de 1 mm, las cuales, por tener menor diametro alcanzan niveles de humedad inferior que las muestras de 2 mm. Las mayores difusividades se obtuvieron durante el secado por VR en rodajas de 1 y 2 mm con coeficientes de 6,13 y 3,90*10-9 m2/s respectivamente.

Nutritional Comparison of Beef, Pork and Chicken Meat from Maracaibo City (Venezuela)

This study aimed to evaluate the proximate composition, minerals and cholesterol content of cuts of Chicken Breast (CB), Longissimus Dorsi of Beef (LDB) and Longissimus Dorsi of Pork (LDP) to provide information that allows elucidating nutritional differences among these three meat cuts. The analysis was carried out for 150 samples, 50 per species, obtained from meat markets from Maracaibo (Venezuela). The highest concentration of lipids was found in CB (6.87 g/100 g fresh tissue), followed by LDP (4.76 g/100 g fresh tissue) and LDB (2.83 g/100 g fresh tissue). The same behaviour was found for moisture content, where CB, LDP and LDB had 75.05 g/100 g fresh tissue, 74.40 g/100 g fresh tissue and 73.29 g/100 g fresh tissue, respectively. On the other hand, the protein concentration in LDB (21.76 g/100 g fresh tissue) exceeded to LDP (20.94 g/100 g fresh tissue) and CB (20.50 g/100 g fresh tissue). The highest cholesterol content was observed in CB (73.42 mg/100 g), followed by LDB (70.22 mg/100 g) and LDP (65.42 mg/100 g). Iron (Fe) was lower in CB compared to LDB and LDP. LDP exceeded in calcium (Ca) content to LDB and CB. Species had an influence on the nutritional content of meat. The results of this research indicated that CB was not a recommendable option in low-fat dietary regimens due to its high content of total lipids and cholesterol; these results contrast with those obtained in LDP.

Evaluación del lactato de sodio como sustituto de los nitritos convencionales en las salchichas del pez sable

The sodium salt of lactic acid is a natural acid produced by bacteria in the fermented foods which are rich in this component. It is produced by fermentation of sugars from some products such as corn or beets. Both lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase the stability of antioxidants, and to prevent loss of water from various products. The objective of this research was to determine the effectiveness of sodium lactate on the inhibition of Clostridium sporogenes in fish sausages, extending their life and reducing microbial growth. Two different formulations were made; F(A) preserved with nitrites, F(B), preserved with sodium lactate and a control sample without preservative. A positive control SPS agar inoculated with Clostridium sporogenes at different dilutions were also carried out, finally they took incubation in candle jar at 37°C for 48 h. It was found that the use of sodium lactate 2% controlled growth of spores of Clostridium reducing sulfite in 48 hours in the solutions prepared as is the use of nitrites, these being a promising alternative to replace the use of nitrite in products type sausage meat.