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Efecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero

dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.advisorRodriguez Sandoval, Eduardo
dc.contributor.advisorCadena Ch., Edith M.
dc.contributor.authorLopez, Juan David
dc.date.accessioned2022-03-22T14:51:15Z
dc.date.available2022-03-22T14:51:15Z
dc.date.issued2021
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/81299
dc.descriptionilustraciones, diagramas, tablas
dc.description.abstractLas bebidas lácteas fermentadas son productos generalmente elaborados a partir de leche entera los cuales suelen incluir suero de leche liquido en su formulación, lo que afecta negativamente su consistencia. En la producción de bebidas lácteas fermentadas los almidones modificados son comúnmente empleados como estabilizantes y espesantes. El creciente interés en productos de características más “naturales” ha incrementado la importancia de métodos de modificación de almidón alternos a la modificación química. Las propiedades térmicas y de empastamiento de dos almidones modificados enzimáticamente empleando Pululanasa (PUL) y amiloglucosidasa (AGL) fueron estudiadas y comparadas con un almidón modificado químicamente (ADA). Una formulación óptima para la elaboración de las bebidas fue determinada mediante un diseño de superficie de respuesta empleando el almidón ADA, y fue posteriormente empleada para la elaboración y análisis de bebidas preparadas con almidones modificados enzimáticamente. Bebidas lácteas con adición de los almidones modificados enzimáticamente (PUL y AGL) fueron elaboradas y sus características fisicoquímicas, reológicas y sensoriales fueron evaluadas y contrastadas con bebidas elaboradas con almidón modificado químicamente (ADA), bebidas control sin adición de almidón y una muestra comercial en un periodo de 20 días de almacenamiento. Las bebidas elaboradas con almidón modificado enzimáticamente presentaron niveles significativamente mayores de viscosidad, consistencia, aceptabilidad sensorial, y valores de sinéresis significativamente menores que los de las bebidas control, resultados comparables a los obtenidos con el tratamiento ADA. Los almidones AGL mostraron altos niveles de retrogradación (35.04%), lo cual pudo haber afectado negativamente la viscosidad, consistencia, sinéresis y aceptabilidad de las bebidas al final del periodo de almacenamiento. La modificación enzimática del almidón de yuca con Pululanasa muestra un gran potencial como alternativa a los almidones modificados químicamente en la producción de bebidas lácteas fermentadas. (texto tomado de la fuente)
dc.description.abstractFermented dairy beverages are products generally elaborated from whole milk with the inclusion of liquid whey, which can negatively impact the consistency of the product. In the production of fermented dairy beverages, modified starches are commonly used as stabilizers and thickeners. The growing interest in products with more “natural” characteristics has increased the relevance of modification methods different from chemical modification. The thermal and pasting properties of two enzymatically modified starches, one modified with Pullulanase (PUL) and another modified with Amyloglucosidase (AGL), were studied and compared with a chemically modified starch (ADA). An optimal formulation for the production of fermented dairy beverages was determined through a response surface method using the ADA starch, which was later used for the production and analysis of beverages with enzymatically modified starches. Fermented dairy beverages with the inclusion of enzymatically modified starches (PUL y AGL) were elaborated and evaluated with respect to its physicochemical, rheological, and sensory characteristics, and compared to beverages with chemically modified starch (ADA), control beverages without the addition of starch and a commercial sample in a 20 days storage period. Beverages with enzymatically modified starches showed significantly higher levels of apparent viscosity, consistency, sensory acceptability, and significantly lower values of syneresis in comparison to those of the control beverages, similar results to those obtained with chemically modified starch (ADA). AGL starches showed high levels of retrogradation (35.04%), which could have negatively affected the viscosity, consistency, syneresis, and acceptability of the beverages at the end of the storage period. The enzymatic modification of cassava starch with Pullulanase shows great potential as an alternative to chemically modified starches for the production of fermented dairy beverages.
dc.description.sponsorshipPOLTEC SAS
dc.format.extentxix, 70 páginas
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.publisherUniversidad Nacional de Colombia
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subject.ddc640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidas
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::636 - Producción animal
dc.titleEfecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuero
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.contributor.researchgroupIngeniería Agrícola
dc.contributor.researchgroupGaf (Grupo de Alimentos Funcionales)
dc.description.degreelevelMaestría
dc.description.degreenameMagister en Ciencia y Tecnología de Alimentos
dc.description.methodsLos resultados de las propiedades de calidad de las bebidas (porcentaje de sinéresis, pH, acidez titulable, consistencia, viscosidad y tamaño de partícula) fueron analizados mediante un análisis de varianza (ANOVA) y las medias comparadas con un test de Tukey (P ≤ 0.05). El análisis estadístico fue realizado en el programa Minitab (Minitab Inc. USA) y los resultados fueron expresados como la media ± la desviación estándar.
dc.description.researchareaCiencia y Tecnología de Alimentos
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.departmentDepartamento de Ingeniería Agrícola y Alimentos
dc.publisher.facultyFacultad de Ciencias Agrarias
dc.publisher.placeMedellín, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Medellín
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.lembBacterial starter cultures
dc.subject.lembFermentos bacterianos
dc.subject.lembDairy products
dc.subject.lembProductos lácteos
dc.subject.proposalEnzymatic modification
dc.subject.proposalCassava starch
dc.subject.proposalFermented dairy beverage
dc.subject.proposalRetrogradation
dc.subject.proposalSensory analysis
dc.subject.proposalModificación enzimática
dc.subject.proposalAlmidón de yuca
dc.subject.proposalBebida láctea fermentada
dc.subject.proposalRetrogradación
dc.subject.proposalAnálisis sensorial
dc.title.translatedEffects of enzymatically modified cassava starch on the quality of a fermented dairy beverage elaborated with liquid whey
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.awardtitle"Nuevas estrategias de etiquetas más limpias y naturales en el desarrollo de productos de alto valor para la industria de alimentos mediante el uso de almidón de yuca modificado por biocatálisis enzimática”
dcterms.audience.professionaldevelopmentEstudiantes
dcterms.audience.professionaldevelopmentInvestigadores
dcterms.audience.professionaldevelopmentMaestros
dcterms.audience.professionaldevelopmentPúblico general
dc.description.curricularareaÁrea Curricular en Ingeniería Agrícola y Alimentos


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