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Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís)
dc.rights.license | Atribución-NoComercial-CompartirIgual 4.0 Internacional |
dc.contributor.advisor | Ordóñez Santos, Luis Eduardo |
dc.contributor.advisor | Londoño Hernandez, Luis Fernando |
dc.contributor.author | Orozco Ágredo, Juan Camilo |
dc.date.accessioned | 2023-11-29T16:46:17Z |
dc.date.available | 2023-11-29T16:46:17Z |
dc.date.issued | 2023-08-30 |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/85020 |
dc.description | Ilustraciones, tablas, graficas |
dc.description.abstract | El fríjol común (Phaseolus vulgaris) es uno de los cultivos alimentarios más importantes a nivel mundial y su producción se extiende en diferentes regiones de América latina, África, Europa y Asia oriental, debido a su facilidad de siembra en diversos ambientes. Además, el fríjol es un componente esencial en la dieta humana por su alto contenido nutricional y su fácil acceso a la población rural y urbana de bajos recursos. Sin embargo, los procesos de preparación de este alimento pueden ser extensos, logrando afectar la calidad nutricional de este. Se estudió la implementación del ultrasonido como herramienta de optimización en el proceso de hidratación de dos variedades de fríjol (BIO101 y NimaCalima), su efecto en el proceso de cocción y en la calidad nutricional. Para ello, se analizó los comportamientos de hidratación convencional (HC) e hidratación convencional con pretratamiento con ultrasonido (HCPU), esta última siendo optimizada mediante la metodología de superficie de respuesta (MSR). Se encontró que el modelo de Kaptso y el modelo de Weibull fueron los modelos que mejor se ajustaron a las cinéticas de hidratación obtenidas. El tiempo de hidratación adecuado (tha) mediante el método de HCPU, fue significativamente menor con respecto al método de HC en ambas variedades de fríjol (p<0.05). El método HCPU tuvo un efecto significativo (p<0.05) en el tiempo de cocción (tc) con respecto al método HC para la variedad BIO101. Sin embargo, fue no significativo para la variedad Nima-Calima. Se encontró que la mayoría de los compuestos nutricionales analizados no se vieron afectados por el método de hidratación implementado. Este estudio permitió conocer que la implementación del ultrasonido en los procesos de hidratación del fríjol común mejora el tha sin afectar el contenido nutricional. (Texto tomado de la fuente) |
dc.description.abstract | Common bean (Phaseolus vulgaris) is one of the most important food crops worldwide and its production extends to different regions of Latin America, Africa, Europe and East Asia, due to its ease of planting in various environments. In addition, beans are an essential component in the human diet due to their high nutritional content and their easy access to low-income rural and urban populations. However, the preparation processes of this food can be extensive, affecting its nutritional quality. The implementation of ultrasound was presented as an optimization tool in the hydration process of two bean varieties (BIO101 and Nima-Calima), its effect on the cooking process and nutritional quality. For this, the behaviors of conventional hydration (HC) and conventional hydration pre-treated with ultrasound (HCPU) were analyzed, the latter being optimized using the response surface (MSR) methodology. It was found that the Kaptso model and the Weibull model were the models that best fit the hydration kinetics obtained. The adequate hydration time (tha) using the HCPU method was significantly lower than the HC method in both bean varieties (p<0.05). The HCPU method had a significant effect (p<0.05) on the cooking time (tc) with respect to the HC method for the BIO101 variety. However, it was not significant for the Nima-Calima variety. It was found that most of the nutritional compounds analyzed were not affected by the hydration method implemented. This study allowed us to know that the implementation of ultrasound in the hydration processes of common beans improves the tha without affecting the nutritional content. |
dc.description.sponsorship | Este proyecto fue patrocinado por HarvestPlus. HarvestPlus es una alianza de investigación agrícola mundial para un futuro seguro en cuanto a la alimentación |
dc.format.extent | xvii, 97 páginas |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.publisher | Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.subject.ddc | 620 - Ingeniería y operaciones afines |
dc.title | Efecto del ultrasonido sobre la hidratación y calidad nutricional en la cocción del fríjol común (Phaseolus vulgarís) |
dc.type | Trabajo de grado - Maestría |
dc.type.driver | info:eu-repo/semantics/masterThesis |
dc.type.version | info:eu-repo/semantics/acceptedVersion |
dc.publisher.program | Palmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial |
dc.description.notes | Contiene material didáctico, tablas y figuras |
dc.contributor.researchgroup | Alimentación y Nutrición Humana |
dc.description.degreelevel | Maestría |
dc.description.degreename | Maestría en Ingeniería Agroindustrial |
dc.description.methods | Dos variedades de fríjol común (Phaseolus vulgaris) fueron evaluadas en este estudio. La variedad BIO101 biofortificada en hierro y zinc y la variedad comercial Nima-Calima. Ambas variedades fueron sometidas a una limpieza y selección exhaustiva de las semillas, posteriormente empacadas al vacío, para luego ser conservadas en condiciones óptimas a una temperatura de 18°C y humedad relativa 40% hasta sus respectivos análisis de interés. |
dc.identifier.instname | Universidad Nacional de Colombia |
dc.identifier.reponame | Repositorio Institucional Universidad Nacional de Colombia |
dc.identifier.repourl | https://repositorio.unal.edu.co/ |
dc.publisher.faculty | Facultad de Ingeniería y Administración |
dc.publisher.place | Palmira, Valle del Cauca, Colombia |
dc.publisher.branch | Universidad Nacional de Colombia - Sede Palmira |
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dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.agrovoc | Ultrasonics |
dc.subject.agrovoc | Tratamiento con ultrasonido |
dc.subject.agrovoc | Ultrasonic treatment |
dc.subject.agrovoc | Phaseolus vulgaris |
dc.subject.agrovoc | Effects |
dc.subject.agrovoc | Capacidad de fijación del agua |
dc.subject.agrovoc | Water binding capacity |
dc.subject.proposal | Frijol |
dc.subject.proposal | Nutrientes |
dc.subject.proposal | Ultrasonido |
dc.subject.proposal | Hidratacion |
dc.subject.proposal | Cocción |
dc.subject.proposal | Common bean |
dc.subject.proposal | Nutrients |
dc.subject.proposal | Ultrasound |
dc.subject.proposal | Hydration |
dc.subject.proposal | Cooking |
dc.title.translated | Effect of ultrasound on hydration and nutritional quality in cooking common bean (Phaseolus vulgaris) |
dc.type.coar | http://purl.org/coar/resource_type/c_bdcc |
dc.type.coarversion | http://purl.org/coar/version/c_ab4af688f83e57aa |
dc.type.content | Text |
dc.type.redcol | http://purl.org/redcol/resource_type/TM |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
dcterms.audience.professionaldevelopment | Estudiantes |
dcterms.audience.professionaldevelopment | Grupos comunitarios |
dcterms.audience.professionaldevelopment | Investigadores |
dcterms.audience.professionaldevelopment | Público general |
dc.description.curriculararea | Ingeniería.Sede Palmira |
dc.contributor.orcid | 0000-0002-4554-3629 |
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