Desarrollo de un proceso de extrusión sin almidón añadido, caso : Snack de fruta

Vista sencilla de ítem
dc.contributor.advisorOrrego, Carlos Eduardo
dc.contributor.advisorRodríguez, Lady Joana
dc.contributor.authorSarmiento Torres, Luisa Fernanda
dc.contributor.orcidSarmiento Torres, Luisa Fernanda [0009000794324821]spa
dc.contributor.researchgroupGrupo de Alimentosfrutalesspa
dc.date.accessioned2025-04-22T17:30:20Z
dc.date.available2025-04-22T17:30:20Z
dc.date.issued2023
dc.descriptiongraficas, tablasspa
dc.description.abstractEste trabajo tuvo como propósito desarrollar un snack expandido de frutas, sin almidón añadido, teniendo en cuenta las tendencias mercado actual, la voz del consumidor y la ingeniería de procesos. Para determinar las señales del mercado y la voz del consumidor se identificaron los productos líderes en las ciudades de Manizales e Ibagué y las motivaciones, preferencias y percepción de los consumidores en cuánto a snacks expandidos. Posteriormente, al snack expandido líder se le cuantificaron los parámetros determinantes de calidad. Con base en la información de motivaciones, preferencias y algunas propiedades de caracterización del producto líder, se aplicó de una metodología desarrollada por el grupo de investigación Alimentos-frutales, que se asemeja a la que algunos autores denominan ingeniería reversa multi-criterio, para desarrollar un snack que cumpliera estas expectativas. Los expandidos se fabricaron en varias etapas. Primero se seleccionó como matriz básica del producto a la harina de banano verde, por su contenido natural de almidón resistente y propiedades funcionales, y, como saborizantes, se utilizaron concentrados de mango y maracuyá. Luego de diversas pruebas piloto de extrusión se lograron obtener lotes de un snack expandido de pura fruta con las características fisicoquímicas y texturales deseadas. A estos productos se les determinaron propiedades fisicoquímicas, compuestos bioactivos, capacidad antioxidante y se evaluó la bioaccesibilidad de compuestos bioactivos mediante la metodología de digestión in vitro. Finalmente, los snacks fueron sometidos a evaluación por parte de un panel no entrenado de consumidores. Palabras claves: Desarrollo de producto, snacks saludables, almidón, extrusión, evaluación comparativa, voz del consumidor (Texto tomado de la fuente).spa
dc.description.abstractThe purpose of this work was to develop an expanded fruit snack without added starch, considering current market trends, consumer voice and process engineering. To determine market signals and consumer voice, the leading products in the cities of Manizales and Ibagué were identified, as well as the motivations, preferences, and perception of consumers regarding expanded snacks. Subsequently, the leading expanded snack was quantified in terms of quality determinants. Based on the information on motivations, preferences and some characterization properties of the leading product, reverse engineering was applied to develop a snack that met these expectations. The expanded snacks were manufactured in several stages. First, green banana flour was selected as the basic product matrix for its natural resistant starch content and functional properties, and mango and passion fruit concentrates were used as flavorings. After several pilot extrusion tests, batches of an expanded pure fruit snack with the desired physicochemical and textural characteristics were obtained. The physicochemical properties, bioactive compounds, antioxidant capacity and bioaccessibility of bioactive compounds were determined using in vitro digestion methodology. Finally, the snacks were subjected to evaluation by an untrained consumer panel. Keywords: Product development, Healthy snacks, starch, extrusion, Comparative evaluation, Voice of the consumer.eng
dc.description.curricularareaIndustrial, Organizaciones Y Logística.Sede Manizalesspa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ingeniería - Ingeniería Industrialspa
dc.description.methodsMetodología cuantitativaspa
dc.format.extent134 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/88053
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Manizalesspa
dc.publisher.facultyFacultad de Ingeniería y Arquitecturaspa
dc.publisher.placeManizales, Colombiaspa
dc.publisher.programManizales - Ingeniería y Arquitectura - Maestría en Ingeniería - Ingeniería Industrialspa
dc.relation.referencesAGRONET. (2023). Producción Nacional. Recuperado 10 de febrero de 2023, de https://www.agronet.gov.co/estadistica/Paginas/home.aspx?cod=4spa
dc.relation.referencesAlam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition, 56(3), 445-473. https://doi.org/10.1080/10408398.2013.779568spa
dc.relation.referencesAltan, A., McCarthy, K. L., & Maskan, M. (2008). Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering, 84(2), 231-242. https://doi.org/10.1016/j.jfoodeng.2007.05.014spa
dc.relation.referencesAlvarez, C., Ospina, S., & Orrego, C. E. (2019). Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices. Journal of Food Processing and Preservation, 43(12). https://doi.org/10.1111/jfpp.14288spa
dc.relation.referencesAlvarez-Martinez, L., Kondury, K. P., & Harper, J. M. (1988). A General Model for Expansion of Extruded Products. Journal of Food Science, 53(2), 609-615. https://doi.org/10.1111/j.1365-2621.1988.tb07768.xspa
dc.relation.referencesAnton, A. A., & Luciano, F. B. (2007). INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN. Ciencia y Tecnologia Alimentaria, 5(4), 245-251. https://doi.org/10.1080/11358120709487697spa
dc.relation.referencesAnyasi, T. A., Jideani, A. I. O., & Mchau, G. R. A. (2018). Phenolics and essential mineral profile of organic acid pretreated unripe banana flour. Food Research International, 104, 100-109. https://doi.org/10.1016/j.foodres.2017.09.063spa
dc.relation.referencesArora, B., Yoon, A., Sriram, M., Singha, P., & Rizvi, S. S. H. (2020). Reactive extrusion: A review of the physicochemical changes in food systems. Innovative Food Science & Emerging Technologies, 64, 102429. https://doi.org/10.1016/j.ifset.2020.102429spa
dc.relation.referencesAsghari-pour, S., Noshad, M., Nasehi, B., Jooyandeh, H., & Beiraghi-Toosi, S. (2018). Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour: XXXX. Journal of Food Processing and Preservation, 42(11), e13821. https://doi.org/10.1111/jfpp.13821spa
dc.relation.referencesAsioli, D., Næs, T., Øvrum, A., & Almli, V. L. (2016). Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 48, 174-184. https://doi.org/10.1016/j.foodqual.2015.09.007spa
dc.relation.referencesBhattacharya, S. (2023). Introduction. En Snack Foods (pp. 1-16). Elsevier. https://doi.org/10.1016/B978-0-12-819759-2.00002-1spa
dc.relation.referencesBarba, A. I. O., Hurtado, M. C., Mata, M. C. S., Ruiz, V. F., & Tejada, M. L. S. D. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables. Food Chemistry, 95(2), 328-336. https://doi.org/10.1016/j.foodchem.2005.02.028spa
dc.relation.referencesBarney, D., & Bedford, L. (2008). Raw material selection: Fruit, vegetables and cereals. En Chilled Foods (pp. 25-41). Elsevier. https://doi.org/10.1533/9781845694883.1.25spa
dc.relation.referencesBarreto, J. C., Trevisan, M. T. S., Hull, W. E., Erben, G., De Brito, E. S., Pfundstein, B., Würtele, G., Spiegelhalder, B., & Owen, R. W. (2008). Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango ( Mangifera indica L.). Journal of Agricultural and Food Chemistry, 56(14), 5599-5610. https://doi.org/10.1021/jf800738rspa
dc.relation.referencesBarrows, C. W., <suffix>Jr.</suffix>, E. T. V., & DiPietro, R. B. (2016). Increasing the effectiveness of benchmarking in the restaurant industry. International Journal of Process Management and Benchmarking, 6(1), 79. https://doi.org/10.1504/IJPMB.2016.073327spa
dc.relation.referencesBazzano, L. A. (2006). The High Cost of Not Consuming Fruits and Vegetables. Journal of the American Dietetic Association, 106(9), 1364-1368. https://doi.org/10.1016/j.jada.2006.06.021spa
dc.relation.referencesBhattacharya, S. (2023). Introduction. En Snack Foods (pp. 1-16). Elsevier. https://doi.org/10.1016/B978-0-12-819759-2.00002-1spa
dc.relation.referencesBeelen, M., Burke, L. M., Gibala, M. J., & Van Loon, L. J. C. (2010). Nutritional Strategies to Promote Postexercise Recovery. International Journal of Sport Nutrition and Exercise Metabolism, 20(6), 515-532. https://doi.org/10.1123/ijsnem.20.6.515spa
dc.relation.referencesBellisle, F., Dalix, A. M., & Slama, G. (2004). Non food-related environmental stimuli induce increased meal intake in healthy women: Comparison of television viewing versus listening to a recorded story in laboratory settings. Appetite, 43(2), 175-180. https://doi.org/10.1016/j.appet.2004.04.004spa
dc.relation.referencesBhandari, B., D’Arcy, B., & Young, G. (2001). Flavour retention during high temperature short time extrusion cooking process: A review. International Journal of Food Science and Technology, 36(5), 453-461. https://doi.org/10.1046/j.1365-2621.2001.00495.xspa
dc.relation.referencesBiesalski, H.-K., Dragsted, L. O., Elmadfa, I., Grossklaus, R., Müller, M., Schrenk, D., Walter, P., & Weber, P. (2009). Bioactive compounds: Definition and assessment of activity. Nutrition, 25(11-12), 1202-1205. https://doi.org/10.1016/j.nut.2009.04.023spa
dc.relation.referencesBlumfield, M., Abbott, K., Duve, E., Cassettari, T., Marshall, S., & Fayet-Moore, F. (2020). Examining the health effects and bioactive components in Agaricus bisporus mushrooms: A scoping review. The Journal of Nutritional Biochemistry, 84, 108453. https://doi.org/10.1016/j.jnutbio.2020.108453spa
dc.relation.referencesBojarczuk, A., Skąpska, S., Mousavi Khaneghah, A., & Marszałek, K. (2022). Health benefits of resistant starch: A review of the literature. Journal of Functional Foods, 93, 105094. https://doi.org/10.1016/j.jff.2022.105094spa
dc.relation.referencesBrennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Integration of β-Glucan Fibre Rich Fractions from Barley and Mushrooms to Form Healthy Extruded Snacks. Plant Foods for Human Nutrition, 68(1), 78-82. https://doi.org/10.1007/s11130-012-0330-0spa
dc.relation.referencesBrennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology, 22(10), 570-575. https://doi.org/10.1016/j.tifs.2011.05.007spa
dc.relation.referencesBrennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013a). Integration of β-Glucan Fibre Rich Fractions from Barley and Mushrooms to Form Healthy Extruded Snacks. Plant Foods for Human Nutrition, 68(1), 78-82. https://doi.org/10.1007/s11130-012-0330-0spa
dc.relation.referencesBrennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013b). Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology, 48(5), 893-902. https://doi.org/10.1111/ijfs.12055spa
dc.relation.referencesBrennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013c). Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology, 48(5), 893-902. https://doi.org/10.1111/ijfs.12055spa
dc.relation.referencesBurton-Freeman, B. M., Sandhu, A. K., & Edirisinghe, I. (2017). Mangos and their bioactive components: Adding variety to the fruit plate for health. Food & Function, 8(9), 3010-3032. https://doi.org/10.1039/C7FO00190Hspa
dc.relation.referencesCai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.xspa
dc.relation.referencesCamara de Comercio de Cali. (s. f.). Enfoque Competitivo.spa
dc.relation.referencesCamire, M. E., Dougherty, M. P., & Briggs, J. L. (2007). Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry, 101(2), 765-770. https://doi.org/10.1016/j.foodchem.2006.02.031spa
dc.relation.referencesCarrillo, E., Varela, P., Salvador, A., & Fiszman, S. (2011). MAIN FACTORS UNDERLYING CONSUMERS’ FOOD CHOICE: A FIRST STEP FOR THE UNDERSTANDING OF ATTITUDES TOWARD “HEALTHY EATING”: UNDERSTANDING OF ATTITUDES TOWARD HEALTHY EATING. Journal of Sensory Studies, 26(2), 85-95. https://doi.org/10.1111/j.1745-459X.2010.00325.xspa
dc.relation.referencesCasim, S., Romero-Bernal, A. R., Contigiani, E., Mazzobre, F., Gómez, P. L., & Alzamora, S. M. (2023). Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying. Innovative Food Science & Emerging Technologies, 85, 103342. https://doi.org/10.1016/j.ifset.2023.103342spa
dc.relation.referencesChintamunnee, V., & Mahomoodally, M. F. (2012). Herbal medicine commonly used against non-communicable diseases in the tropical island of Mauritius. Journal of Herbal Medicine, 2(4), 113-125. https://doi.org/10.1016/j.hermed.2012.06.001spa
dc.relation.referencesClancy, K. J., Krieg, P. C., & Wolf, M. M. (2006). Market new products successfully. Lexington Books.spa
dc.relation.referencesCoello, K. E., Frias, J., Martínez-Villaluenga, C., Cartea, M. E., Velasco, P., & Peñas, E. (2022). Manufacture of healthy snack bars supplemented with moringa sprout powder. LWT, 154, 112828. https://doi.org/10.1016/j.lwt.2021.112828spa
dc.relation.referencesDe Araújo Esteves Duarte, I., Milenkovic, D., Borges, T. K., De Lacerda De Oliveira, L., & Costa, A. M. (2021). Brazilian passion fruit as a new healthy food: From its composition to health properties and mechanisms of action. Food & Function, 12(22), 11106-11120. https://doi.org/10.1039/D1FO01976Gspa
dc.relation.referencesDeependra Yadav, A. K. Pal, S. P. Singh, & Kailash Sati. (2022). Phytochemicals in mango (Mangifera indica) parts and their bioactivities: A Review. Crop Research, 57(1 & 2). https://doi.org/10.31830/2454-1761.2022.012spa
dc.relation.referencesDepartamento de Agricultura de los Estados Unidos. (s. f.). Flexible Consumer Behavior Survey. Recuperado 30 de julio de 2023, de https://www.ers.usda.gov/topics/food-choices-health/food-consumption-demand/flexible-consumer-behavior-survey/spa
dc.relation.referencesDey, D., Richter, J. K., Ek, P., Gu, B.-J., & Ganjyal, G. M. (2021). Utilization of Food Processing By-products in Extrusion Processing: A Review. Frontiers in Sustainable Food Systems, 4, 603751. 4, 603751. https://doi.org/10.3389/fsufs.2020.603751spa
dc.relation.referencesDing, Q.-B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66(3), 283-289. https://doi.org/10.1016/j.jfoodeng.2004.03.019spa
dc.relation.referencesDing, Q.-B., Ainsworth, P., Plunkett, A., Tucker, G., & Marson, H. (2006). The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering, 73(2), 142-148. https://doi.org/10.1016/j.jfoodeng.2005.01.013spa
dc.relation.referencesDing, Q.-B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66(3), 283-289. https://doi.org/10.1016/j.jfoodeng.2004.03.019spa
dc.relation.referencesDjilas, S., Canadanovic-Brunet, J., & Cetkovic, G. (2009). By-products of fruits processing as a source of phytochemicals. Chemical Industry and Chemical Engineering Quarterly, 15(4), 191-202. https://doi.org/10.2298/CICEQ0904191Dspa
dc.relation.referencesDos Reis, L. C. R., Facco, E. M. P., Salvador, M., Flôres, S. H., & De Oliveira Rios, A. (2018). Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit. Journal of Food Science and Technology, 55(7), 2679-2691. https://doi.org/10.1007/s13197-018-3190-2spa
dc.relation.referencesDr. Axe. (2018, marzo 14). The Newest, Healthiest Trend in Baking. Dr. Axe. https://draxe.com/nutrition/green-banana-flour/spa
dc.relation.referencesEbrahimzadeh, M., Pourmorad, F., & Hafezi, S. (2008). Antioxidant Activities of Iranian Corn. https://aj.tubitak.gov.tr/biology/issues/biy-08-32-1/biy-32-1-7-0708-8.pdfspa
dc.relation.referencesEertmans, A., Victoir, A., Notelaers, G., Vansant, G., & Van Den Bergh, O. (2006). The Food Choice Questionnaire: Factorial invariant over western urban populations? Food Quality and Preference, 17(5), 344-352. https://doi.org/10.1016/j.foodqual.2005.03.016spa
dc.relation.referencesElleuch, M., Besbes, S., Roiseux, O., Blecker, C., Deroanne, C., Drira, N.-E., & Attia, H. (2008). Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry, 111(3), 676-682. https://doi.org/10.1016/j.foodchem.2008.04.036spa
dc.relation.referencesEsenowo, G. (2013). Haematopoietic Properties of Ethanolic Fruit Extract of Musa Acuminata on Albino Rats | Semantic Scholar. https://www.semanticscholar.org/paper/Haematopoietic-Properties-of-Ethanolic-Fruit-of-on-Esenowo/b14ddd7976ebc099efa0a2bfe9b267dce05424c3spa
dc.relation.referencesEuromonitor International. (s. f.). World Market for Snacks. Euromonitor. Recuperado 30 de julio de 2023, de https://www.euromonitor.com/world-market-for-snacks/reportspa
dc.relation.referencesFAOSTAT. (s. f.). Recuperado 30 de julio de 2023, de https://www.fao.org/faostat/en/#data/QVspa
dc.relation.referencesFélix-Medina, J. V., Montes-Ávila, J., Reyes-Moreno, C., Perales-Sánchez, J. X. K., Gómez-Favela, M. A., Aguilar-Palazuelos, E., & Gutiérrez-Dorado, R. (2020). Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures. LWT, 124, 109172. https://doi.org/10.1016/j.lwt.2020.109172spa
dc.relation.referencesFernández-García, E., Carvajal-Lérida, I., & Pérez-Gálvez, A. (2009). In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research, 29(11), 751-760. https://doi.org/10.1016/j.nutres.2009.09.016spa
dc.relation.referencesForster, M. P., Rodríguez Rodríguez, E., & Díaz Romero, C. (2002). Differential Characteristics in the Chemical Composition of Bananas from Tenerife (Canary Islands) and Ecuador. Journal of Agricultural and Food Chemistry, 50(26), 7586-7592. https://doi.org/10.1021/jf0257796spa
dc.relation.referencesGarcía-Segovia, P., Igual, M., Noguerol, A. T., & Martínez-Monzó, J. (2020). Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. European Food Research and Technology, 246(4), 703-712. https://doi.org/10.1007/s00217-020-03441-yspa
dc.relation.referencesGhorbani, A., Langenberger, G., Liu, J.-X., Wehner, S., & Sauerborn, J. (2012). Diversity of Medicinal and Food Plants as Non-timber Forest Products in Naban River Watershed National Nature Reserve (China): Implications for Livelihood Improvement and Biodiversity Conservation. Economic Botany, 66(2), 178-191. https://doi.org/10.1007/s12231-012-9188-1spa
dc.relation.referencesGranado-Lorencio, F., Olmedilla-Alonso, B., Herrero-Barbudo, C., Pérez-Sacristán, B., Blanco-Navarro, I., & Blázquez-García, S. (2007). Comparative in Vitro Bioaccessibility of Carotenoids from Relevant Contributors to Carotenoid Intake. Journal of Agricultural and Food Chemistry, 55(15), 6387-6394. https://doi.org/10.1021/jf070301tspa
dc.relation.referencesGómez-Pinilla, F. (2008). Brain foods: The effects of nutrients on brain function. Nature Reviews Neuroscience, 9(7), 568-578. https://doi.org/10.1038/nrn2421spa
dc.relation.referencesGonzález, S. (2020). Dietary Bioactive Compounds and Human Health and Disease. Nutrients, 12(2), 348. https://doi.org/10.3390/nu12020348spa
dc.relation.referencesGranado-Lorencio, F., Olmedilla-Alonso, B., Herrero-Barbudo, C., Pérez-Sacristán, B., Blanco-Navarro, I., & Blázquez-García, S. (2007). Comparative in Vitro Bioaccessibility of Carotenoids from Relevant Contributors to Carotenoid Intake. Journal of Agricultural and Food Chemistry, 55(15), 6387-6394. https://doi.org/10.1021/jf070301tspa
dc.relation.referencesGrand View Research. (2021). Market Analysis Report. https://www.grandviewresearch.com/industry-analysis/snacks-marketspa
dc.relation.referencesGrasso, S. (2020). Extruded snacks from industrial by-products: A review. Trends in Food Science & Technology, 99, 284-294. https://doi.org/10.1016/j.tifs.2020.03.012spa
dc.relation.referencesHasanudin, K., Hashim, P., & Mustafa, S. (2012). Corn Silk (Stigma Maydis) in Healthcare: A Phytochemical and Pharmacological Review. Molecules, 17(8), 9697-9715. https://doi.org/10.3390/molecules17089697spa
dc.relation.referencesHe, F. J., & MacGregor, G. A. (2009). A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension, 23(6), 363-384. https://doi.org/10.1038/jhh.2008.144spa
dc.relation.referencesHealthline. (2021, agosto 30). Green Bananas: Good or Bad? Healthline. https://www.healthline.com/nutrition/green-bananas-good-or-badspa
dc.relation.referencesHebden, L., King, L., Kelly, B., Chapman, K., & Innes-Hughes, C. (2011). A Menagerie of Promotional Characters: Promoting Food to Children through Food Packaging. Journal of Nutrition Education and Behavior, 43(5), 349-355. https://doi.org/10.1016/j.jneb.2010.11.006spa
dc.relation.referencesHedrén, E., Diaz, V., & Svanberg, U. (2002). Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. European Journal of Clinical Nutrition, 56(5), 425-430. https://doi.org/10.1038/sj.ejcn.1601329spa
dc.relation.referencesHeidenreich, S., Jaros, D., Rohm, H., & Ziems, A. (2004). RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS. Journal of Texture Studies, 35(6), 621-633. https://doi.org/10.1111/j.1745-4603.2004.35513.xspa
dc.relation.referencesHernandez Alarcon Elizabeth. (2005). Evaluación Sensorial.spa
dc.relation.referencesHonkanen, P., & Frewer, L. (2009). Russian consumers’ motives for food choice. Appetite, 52(2), 363-371. https://doi.org/10.1016/j.appet.2008.11.009spa
dc.relation.referencesHornero-Méndez, D., & Mínguez-Mosquera, M. I. (2007). Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil. Innovative Food Science & Emerging Technologies, 8(3), 407-412. https://doi.org/10.1016/j.ifset.2007.03.014spa
dc.relation.referencesHosseini, S. H., Sedighi, M., & Mosayebnezhad, J. (2016). Numerical and experimental investigation of central cavity formation in aluminum during forward extrusion process. Journal of Mechanical Science and Technology, 30(5), 1951-1956. https://doi.org/10.1007/s12206-015-1216-5spa
dc.relation.referencesHough, G., Buera, M. D. P., Chirife, J., & Moro, O. (2001). SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY. Journal of Texture Studies, 32(1), 57-74. https://doi.org/10.1111/j.1745-4603.2001.tb01034.xspa
dc.relation.referencesIgual, M., Chiş, M. S., Socaci, S. A., Vodnar, D. C., Ranga, F., Martínez-Monzó, J., & García-Segovia, P. (2021). Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates. Foods, 10(5), 928. https://doi.org/10.3390/foods10050928spa
dc.relation.referencesImmanuel, G. (2018). Comparative Study of Ripe and Unripe Banana Flour during Storage.spa
dc.relation.referencesJackson, B., Lynne Cooper, M., Mintz, L., & Albino, A. (2003). Motivations to eat: Scale development and validation. Journal of Research in Personality, 37(4), 297-318. https://doi.org/10.1016/S0092-6566(02)00574-3spa
dc.relation.referencesJahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y., Nyam, K.-L., Norulaini, N. A. N., Sahena, F., & Mohd Omar, A. K. (2015). Mango (Mangifera indica L.) by-products and their valuable components: A review. Food Chemistry, 183, 173-180. https://doi.org/10.1016/j.foodchem.2015.03.046spa
dc.relation.referencesJáuregui Lobera I. & Bolaños Rios P. (2011). ¿What motivates the consumer’s food choice? NUTRICION HOSPITALARIA, 6, 1313-1321. https://doi.org/10.3305/nh.2011.26.6.5243spa
dc.relation.referencesJohansen, S. B., Næs, T., & Hersleth, M. (2011). Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study. Appetite, 56(1), 15-24. https://doi.org/10.1016/j.appet.2010.11.137spa
dc.relation.referencesJohnson, I. T. (2004). New approaches to the role of diet in the prevention of cancers of the alimentary tract. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 551(1-2), 9-28. https://doi.org/10.1016/j.mrfmmm.2004.02.017spa
dc.relation.referencesJuániz, I., Ludwig, I. A., Bresciani, L., Dall’Asta, M., Mena, P., Del Rio, D., Cid, C., & De Peña, M.-P. (2017). Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota. Journal of Functional Foods, 32, 195-207. https://doi.org/10.1016/j.jff.2017.02.033spa
dc.relation.referencesJuarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S. G., Rodríguez-Ambriz, S. L., & Bello-Pérez, L. A. (2006). Composition, Digestibility and Application in Breadmaking of Banana Flour. Plant Foods for Human Nutrition, 61(3), 131-137. https://doi.org/10.1007/s11130-006-0020-xspa
dc.relation.referencesJuul, F., Vaidean, G., & Parekh, N. (2021). Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action. Advances in Nutrition, 12(5), 1673-1680. https://doi.org/10.1093/advances/nmab049spa
dc.relation.referencesKamarudin, M. S., De Cruz, C. R., Saad, C. R., Romano, N., & Ramezani-Fard, E. (2018). Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets. Animal Feed Science and Technology, 236, 122-130. https://doi.org/10.1016/j.anifeedsci.2017.12.007spa
dc.relation.referencesKamiloglu, S., & Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs ( Ficus carica L.). International Journal of Food Science & Technology, 48(12), 2621-2629. https://doi.org/10.1111/ijfs.12258spa
dc.relation.referencesKarwacka, M., Ciurzyńska, A., Galus, S., & Janowicz, M. (2022). Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint. Innovative Food Science & Emerging Technologies, 77, 102949. https://doi.org/10.1016/j.ifset.2022.102949spa
dc.relation.referencesKaur, J., Singh, B., & Singh, A. (2023). Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics. Legume Science, e186. https://doi.org/10.1002/leg3.186spa
dc.relation.referencesKaya, I. H. (2016). Motivation Factors of Consumers’ Food Choice. Food and Nutrition Sciences, 07(03), 149-154. https://doi.org/10.4236/fns.2016.73016spa
dc.relation.referencesKhouzam, R. B., Pohl, P., & Lobinski, R. (2011). Bioaccessibility of essential elements from white cheese, bread, fruit and vegetables. Talanta, 86, 425-428. https://doi.org/10.1016/j.talanta.2011.08.049spa
dc.relation.referencesKoh, S. H., & Loh, S. P. (2018). In vitro bioaccessibility of β-carotene in pumpkin and butternut squash subjected to different cooking methods. International Food Research Journal, 25(1), 188-195.spa
dc.relation.referencesKhoozani, A. A., Bekhit, A. E.-D. A., & Birch, J. (2019). Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules, 130, 938-946. https://doi.org/10.1016/j.ijbiomac.2019.03.010spa
dc.relation.referencesKothakota, A. (2013). A study on evaluation and characterization of extruded product by using various by-products. African Journal of Food Science, 7(12), 485-497. https://doi.org/10.5897/AJFS2013.1065spa
dc.relation.referencesKotler, P., & Keller, K. L. (2012). Marketing management (14th [ed.]). Prentice Hall.spa
dc.relation.referencesKris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., Griel, A. E., & Etherton, T. D. (2002). Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113(9), 71-88. https://doi.org/10.1016/S0002-9343(01)00995-0spa
dc.relation.referencesLebaka, V. R., Wee, Y.-J., Ye, W., & Korivi, M. (2021). Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit. International Journal of Environmental Research and Public Health, 18(2), 741. https://doi.org/10.3390/ijerph18020741spa
dc.relation.referencesLeidy, H. J., Lepping, R. J., Savage, C. R., & Harris, C. T. (2011). Neural Responses to Visual Food Stimuli After a Normal vs. Higher Protein Breakfast in Breakfast-Skipping Teens: A Pilot fMRI Study. Obesity, 19(10), 2019-2025. https://doi.org/10.1038/oby.2011.108spa
dc.relation.referencesLiem, D. G., Miremadi, F., & Keast, R. (2011). Reducing Sodium in Foods: The Effect on Flavor. Nutrients, 3(6), 694-711. https://doi.org/10.3390/nu3060694spa
dc.relation.referencesLobato, L. P., Anibal, D., Lazaretti, M. M., & Grossmann, M. V. E. (2011). Extruded puffed functional ingredient with oat bran and soy flour. LWT - Food Science and Technology, 44(4), 933-939. https://doi.org/10.1016/j.lwt.2010.11.013spa
dc.relation.referencesLockyer, S., & Nugent, A. P. (2017). Health effects of resistant starch. Nutrition Bulletin, 42(1), 10-41. https://doi.org/10.1111/nbu.12244spa
dc.relation.referencesLuo, S., & Koksel, F. (2023). Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends in Food Science & Technology, 133, 49-64. https://doi.org/10.1016/j.tifs.2023.01.012spa
dc.relation.referencesMa, H., Pan, Z., Li, B., Atungulu, G. G., Olson, D. A., Wall, M. M., & McHugh, T. H. (2012). Properties of extruded expandable breadfruit products. LWT - Food Science and Technology, 46(1), 326-334. https://doi.org/10.1016/j.lwt.2011.09.007spa
dc.relation.referencesM A Langston, F., Nash, G. R., Bows, J. R., & Wakeley, E. C. (2023). Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks. Food Bioscience, 53, 102656. https://doi.org/10.1016/j.fbio.2023.102656spa
dc.relation.referencesMADR. (s. f.). Cadena del Mango. https://sioc.minagricultura.gov.co/Mango/Documentos/2021-06-30%20Cifras%20Sectoriales.pdfspa
dc.relation.referencesMahanna, K., Moskowitz, H. R., & Lee, S.-Y. (2009). ASSESSING CONSUMER EXPECTATIONS FOR FOOD BARS BY CONJOINT ANALYSIS. Journal of Sensory Studies, 24(6), 851-870. https://doi.org/10.1111/j.1745-459X.2009.00241.xspa
dc.relation.referencesMäkilä, L., Laaksonen, O., Ramos Diaz, J. M., Vahvaselkä, M., Myllymäki, O., Lehtomäki, I., Laakso, S., Jahreis, G., Jouppila, K., Larmo, P., Yang, B., & Kallio, H. (2014). Exploiting blackcurrant juice press residue in extruded snacks. LWT - Food Science and Technology, 57(2), 618-627. https://doi.org/10.1016/j.lwt.2014.02.005spa
dc.relation.referencesMangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., & Lanza, E. (1993). Carotenoid content of fruits and vegetables: An evaluation of analytic data. Journal of the American Dietetic Association, 93(3), 284-296. https://doi.org/10.1016/0002-8223(93)91553-3spa
dc.relation.referencesManinder, K., Sandhu, K. S., & Singh, N. (2007). Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry, 104(1), 259-267. https://doi.org/10.1016/j.foodchem.2006.11.037spa
dc.relation.referencesMazumder, P., Roopa, B. S., & Bhattacharya, S. (2007). Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering, 79(2), 511-516. https://doi.org/10.1016/j.jfoodeng.2006.02.011spa
dc.relation.referencesMendonça, S., Grossmann, M. V. E., & Verhé, R. (2000). Corn Bran as a Fibre Source in Expanded Snacks. LWT - Food Science and Technology, 33(1), 2-8. https://doi.org/10.1006/fstl.1999.0601spa
dc.relation.referencesMeneses, N. G. T., Martins, S., Teixeira, J. A., & Mussatto, S. I. (2013). Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains. Separation and Purification Technology, 108, 152-158. https://doi.org/10.1016/j.seppur.2013.02.015spa
dc.relation.referencesMenezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., & Lajolo, F. M. (2011). Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition, 66(3), 231-237. https://doi.org/10.1007/s11130-011-0238-0spa
dc.relation.referencesMiller, G. D., & Anderson, J. J. B. (1999). The Role of Calcium In Prevention of Chronic Diseases. Journal of the American College of Nutrition, 18(sup5), 371S-372S. https://doi.org/10.1080/07315724.1999.10718900spa
dc.relation.referencesMinekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., … Brodkorb, A. (2014a). A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct., 5(6), 1113-1124. https://doi.org/10.1039/C3FO60702Jspa
dc.relation.referencesMinekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., … Brodkorb, A. (2014b). A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct., 5(6), 1113-1124. https://doi.org/10.1039/C3FO60702Jspa
dc.relation.referencesMinisterio de Agricultura y Desarrollo Rural de Colombia. (s. f.). Cadena de Banano.spa
dc.relation.referencesMinisterio de Salud y Protección Social. (2021). Resolucion 810 de 2021.spa
dc.relation.referencesMoad, G. (2011). Chemical modification of starch by reactive extrusion. Progress in Polymer Science, 36(2), 218-237. https://doi.org/10.1016/j.progpolymsci.2010.11.002spa
dc.relation.referencesMondelēz International. (2022). State of Snacking Report. Mondelēz International, Inc. https://www.mondelezinternational.com/stateofsnackingspa
dc.relation.referencesMoors, E., & Donders, R. (2009). Understanding consumer needs and preferences in new product development: The case of functional food innovations.spa
dc.relation.referencesMoskowitz, H., Beckley, J., & Minkus-McKenna, D. (2004). Use of conjoint analysis to assess web-based communications on functional foods. Appetite, 43(1), 85-92. https://doi.org/10.1016/j.appet.2004.03.003spa
dc.relation.referencesMostacilla Perdomo, S. A., & Ordoñez Ordoñez, A. L. (s. f.). EVALUACIÓN DE LOS PARÁMETROS DE TEXTURA EN UN SNACK A PARTIR DE UNA MEZCLA DE CEREALES DESARROLLADO EN LA EMPRESA SEGALCO S.A.S.URA. http://repositorio.unicauca.edu.co:8080/xmlui/bitstream/handle/123456789/1466/EVALUACI%C3%93N%20DE%20LOS%20PAR%C3%81METROS%20DE%20TEXTURA%20EN%20UN%20SNACK%20A%20PARTIR%20DE%20UNA%20MEZCLA%20DE%20CEREALES%20DESARROLLADO%20EN%20LA%20EMPRESA%20SEGALCO%20S.A.S..pdf?sequence=1&isAllowed=yspa
dc.relation.referencesMurillo-Franco, S. L., Galvis-Nieto, J. D., & Orrego, C. E. (2023). Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability. Journal of Food Engineering, 345, 111416. https://doi.org/10.1016/j.jfoodeng.2023.111416spa
dc.relation.referencesMuthee, J. K., Gakuya, D. W., Mbaria, J. M., Kareru, P. G., Mulei, C. M., & Njonge, F. K. (2011). Ethnobotanical study of anthelmintic and other medicinal plants traditionally used in Loitoktok district of Kenya. Journal of Ethnopharmacology, 135(1), 15-21. https://doi.org/10.1016/j.jep.2011.02.005spa
dc.relation.referencesNaughton, P., McCarthy, S. N., & McCarthy, M. B. (2015). The creation of a healthy eating motivation score and its association with food choice and physical activity in a cross sectional sample of Irish adults. International Journal of Behavioral Nutrition and Physical Activity, 12(1), 74. https://doi.org/10.1186/s12966-015-0234-0spa
dc.relation.referencesNavarro-González, I., García-Valverde, V., García-Alonso, J., & Periago, M. J. (2011). Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International, 44(5), 1528-1535. https://doi.org/10.1016/j.foodres.2011.04.005spa
dc.relation.referencesNdang, M., Pongener, K. A., & Alila, P. (2017). Management of nutrient constraints in passionfruit ( Passiflora edulis Sims.). Acta Horticulturae, 1178, 25-30. https://doi.org/10.17660/ActaHortic.2017.1178.4spa
dc.relation.referencesNicklas, T. A., Baranowski, T., Cullen, K. W., & Berenson, G. (2001). Eating Patterns, Dietary Quality and Obesity. Journal of the American College of Nutrition, 20(6), 599-608. https://doi.org/10.1080/07315724.2001.10719064spa
dc.relation.referencesNikmaram, N., Kamani, M. H., & Ghalavand, R. (2015). The effects of extrusion cooking on antinutritional factors, chemical propertiesand contaminating microorganisms of food. International Journal of Farming and Allied Sciences, 4, 352-354.spa
dc.relation.referencesNoce, A., Romani, A., & Bernini, R. (2021). Dietary Intake and Chronic Disease Prevention. Nutrients, 13(4), 1358. https://doi.org/10.3390/nu13041358spa
dc.relation.referencesOffiah, V., Kontogiorgos, V., & Falade, K. O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59(18), 2979-2998. https://doi.org/10.1080/10408398.2018.1480007spa
dc.relation.referencesOghbaei, M., & Prakash, J. (2013). Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves. Food Bioscience, 4, 21-30. https://doi.org/10.1016/j.fbio.2013.08.001spa
dc.relation.referencesOMS. (2023, julio 1). Obesity. https://www.who.int/health-topics/obesityspa
dc.relation.referencesOrrego, C. E., Salgado, N., & Botero, C. A. (2014). Developments and Trends in Fruit Bar Production and Characterization. Critical Reviews in Food Science and Nutrition, 54(1), 84-97. https://doi.org/10.1080/10408398.2011.571798spa
dc.relation.referencesOnwulata, C. I., Konstance, R. P., Smith, P. W., & Holsinger, V. H. (2001). Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products. LWT - Food Science and Technology, 34(7), 424-429. https://doi.org/10.1006/fstl.2000.0742spa
dc.relation.referencesOvando-Martinez, M., Sáyago-Ayerdi, S., Agama-Acevedo, E., Goñi, I., & Bello-Pérez, L. A. (2009). Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chemistry, 113(1), 121-126. https://doi.org/10.1016/j.foodchem.2008.07.035spa
dc.relation.referencesOzer, E. A., Herken, E. N., Güzel, S., Ainsworth, P., & İbanoğlu, Ş. (2006). Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science & Technology, 41(3), 289-293. https://doi.org/10.1111/j.1365-2621.2005.01062.xspa
dc.relation.referencesPadayachee, A., Netzel, G., Netzel, M., Day, L., Zabaras, D., Mikkelsen, D., & Gidley, M. J. (2012). Binding of polyphenols to plant cell wall analogues – Part 2: Phenolic acids. Food Chemistry, 135(4), 2287-2292. https://doi.org/10.1016/j.foodchem.2012.07.004spa
dc.relation.referencesPalermo, M., Pellegrini, N., & Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables: Effect of cooking on vegetable phytochemicals. Journal of the Science of Food and Agriculture, 94(6), 1057-1070. https://doi.org/10.1002/jsfa.6478spa
dc.relation.referencesPasqualone, A., Costantini, M., Coldea, T. E., & Summo, C. (2020). Use of Legumes in Extrusion Cooking: A Review. Foods, 9(7), 958. https://doi.org/10.3390/foods9070958spa
dc.relation.referencesPassion fruit: 8 benefits and nutrition. (2019, febrero 6). https://www.medicalnewstoday.com/articles/324383spa
dc.relation.referencesPasso Tsamo, C. V., Herent, M.-F., Tomekpe, K., Happi Emaga, T., Quetin-Leclercq, J., Rogez, H., Larondelle, Y., & Andre, C. (2015). Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.). Food Chemistry, 167, 197-204. https://doi.org/10.1016/j.foodchem.2014.06.095spa
dc.relation.referencesPaula, A. M., & Conti-Silva, A. C. (2014). Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering, 121, 9-14. https://doi.org/10.1016/j.jfoodeng.2013.08.007spa
dc.relation.referencesPennanen, K., Närväinen, J., Vanhatalo, S., Raisamo, R., & Sozer, N. (2020). Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks. Food Quality and Preference, 82, 103871. https://doi.org/10.1016/j.foodqual.2020.103871spa
dc.relation.referencesPhan, U. T. X., & Chambers, E. (2016). Motivations for choosing various food groups based on individual foods. Appetite, 105, 204-211. https://doi.org/10.1016/j.appet.2016.05.031spa
dc.relation.referencesPathania, S., Singh, B., Sharma, S., Sharma, V., & Singla, S. (2013). Optimization of extrusion processing conditions for preparation of an instant grain base for use in weaning foods. International Journal of Engineering Research and Applications, 3, 1040-1049spa
dc.relation.referencesPereira, Z. C., Cruz, J. M. D. A., Corrêa, R. F., Sanches, E. A., Campelo, P. H., & Bezerra, J. D. A. (2023). Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential. Food Research International, 166, 112626. https://doi.org/10.1016/j.foodres.2023.112626spa
dc.relation.referencesPico, J., Xu, K., Guo, M., Mohamedshah, Z., Ferruzzi, M. G., & Martinez, M. M. (2019). Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility. Food Chemistry, 297, 124990. https://doi.org/10.1016/j.foodchem.2019.124990spa
dc.relation.referencesPires, T. C. S. P., Inês Dias, M., Calhelha, R. C., José Alves, M., Santos-Buelga, C., Ferreira, I. C. F. R., & Barros, L. (2021). Development of new bilberry (Vaccinium myrtillus L.) based snacks: Nutritional, chemical and bioactive features. Food Chemistry, 334, 127511. https://doi.org/10.1016/j.foodchem.2020.127511spa
dc.relation.referencesP&M, R. (s. f.). Así registra el consumo de snacks en Colombia y el mundo—Mercadeo | Revista P&M. Revista PYM. Recuperado 30 de julio de 2023, de https://www.revistapym.com.co/articulos/mercadeo/35683/asi-registra-el-consumo-de-snacks-en-colombia-y-el-mundospa
dc.relation.referencesPotter, M., Vlassopoulos, A., & Lehmann, U. (2018). Snacking Recommendations Worldwide: A Scoping Review. Advances in Nutrition, 9(2), 86-98. https://doi.org/10.1093/advances/nmx003spa
dc.relation.referencesPotter, R., Stojceska, V., & Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for Children’s diets. LWT - Food Science and Technology, 51(2), 537-544. https://doi.org/10.1016/j.lwt.2012.11.015spa
dc.relation.referencesQamar, S., & Shaikh, A. (2018). Therapeutic potentials and compositional changes of valuable compounds from banana- A review. Trends in Food Science & Technology, 79, 1-9. https://doi.org/10.1016/j.tifs.2018.06.016spa
dc.relation.referencesR. T. Patil, Jose De J. Berrios, Juming Tang, James Pan, & Barry Swanson. (2005). Physical Characteristics of Food Extrudates—A Review. 2005 Tampa, FL July 17-20, 2005. 2005 Tampa, FL July 17-20, 2005. https://doi.org/10.13031/2013.19680spa
dc.relation.referencesRaigond, P., Dutt, S., & Singh, B. (2017). Resistant Starch in Food. En J.-M. Mérillon & K. G. Ramawat (Eds.), Bioactive Molecules in Food (pp. 1-33). Springer International Publishing. https://doi.org/10.1007/978-3-319-54528-8_30-1spa
dc.relation.referencesRiaz, M. N. (2012). Cereal extrusion technology for small food processing enterprises: Abstracts. Quality Assurance and Safety of Crops & Foods, 4(3), 156-156. https://doi.org/10.1111/j.1757-837X.2012.00168.xspa
dc.relation.referencesRibeiro, S. M. R., & Schieber, A. (2010). Bioactive Compounds in Mango (Mangifera indica L.). En Bioactive Foods in Promoting Health (pp. 507-523). Elsevier. https://doi.org/10.1016/B978-0-12-374628-3.00034-7spa
dc.relation.referencesRobertson, J. A., De Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: A European Collaborative Study. LWT - Food Science and Technology, 33(2), 72-79. https://doi.org/10.1006/fstl.1999.0595spa
dc.relation.referencesRobin, F., Théoduloz, C., Gianfrancesco, A., Pineau, N., Schuchmann, H. P., & Palzer, S. (2011). Starch transformation in bran-enriched extruded wheat flour. Carbohydrate Polymers, 85(1), 65-74. https://doi.org/10.1016/j.carbpol.2011.01.051spa
dc.relation.referencesRobin, F., Schuchmann, H. P., & Palzer, S. (2012). Dietary fiber in extruded cereals: Limitations and opportunities. Trends in Food Science & Technology, 28(1), 23-32. https://doi.org/10.1016/j.tifs.2012.06.008spa
dc.relation.referencesRuiz-Armenta, X. A., Zazueta-Morales, J. D. J., Aguilar-Palazuelos, E., Delgado-Nieblas, C. I., López-Diaz, A., Camacho-Hernández, I. L., Gutiérrez-Dorado, R., & Martínez-Bustos, F. (2018). Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: Optimization process. CyTA - Journal of Food, 16(1), 172-180. https://doi.org/10.1080/19476337.2017.1368717spa
dc.relation.referencesSaifullah, R., Abbas, F. M. A., Yeoh, S.-Y, & Azhar, M. E. (s. f.). Utilization of green banana flour as a functional ingredient in yellow noodle.spa
dc.relation.referencesSalazar, N. (2019.). Development of a methodology for a processed food product design A case study: Fruit Snack.spa
dc.relation.referencesSaldanha Do Carmo, C., Varela, P., Poudroux, C., Dessev, T., Myhrer, K., Rieder, A., Zobel, H., Sahlstrøm, S., & Knutsen, S. H. (2019). The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. LWT, 112, 108252. https://doi.org/10.1016/j.lwt.2019.108252spa
dc.relation.referencesSalgado, N. (2014). Desarrollo de productos alimenticios (Barras de fruta funcionales) apoyado en herramientas de gestión de la innovación.spa
dc.relation.referencesSalgueiro, L., Martins, A. P., & Correia, H. (2010). Raw materials: The importance of quality and safety. A review. Flavour and Fragrance Journal, 25(5), 253-271. https://doi.org/10.1002/ffj.1973spa
dc.relation.referencesSarawong, C., Schoenlechner, R., Sekiguchi, K., Berghofer, E., & Ng, P. K. W. (2014). Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chemistry, 143, 33-39. https://doi.org/10.1016/j.foodchem.2013.07.081spa
dc.relation.referencesSarkisyan, V., Bessonov, V., & Kochetkova, A. (2017). Raw materials analysis and quality control. En Developing New Functional Food and Nutraceutical Products (pp. 195-211). Elsevier. https://doi.org/10.1016/B978-0-12-802780-6.00011-0spa
dc.relation.referencesS.A.S, E. L. R. (s. f.). Más de 64% de consumidores reemplaza una de sus comidas del día por un snack. Diario La República. Recuperado 30 de julio de 2023, de https://www.larepublica.co/empresas/mas-de-64-de-consumidores-reemplaza-una-de-sus-comidas-del-dia-por-un-snack-3302161spa
dc.relation.referencesSass-Kiss, A., Kiss, J., Milotay, P., Kerek, M. M., & Toth-Markus, M. (2005). Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Research International, 38(8-9), 1023-1029. https://doi.org/10.1016/j.foodres.2005.03.014spa
dc.relation.referencesSchlinkert, C., Gillebaart, M., Benjamins, J., Poelman, M., & De Ridder, D. (2020). The snack that has it all: People’s associations with ideal snacks. Appetite, 152, 104722. https://doi.org/10.1016/j.appet.2020.104722spa
dc.relation.referencesSchnabel, L., Buscail, C., Sabate, J.-M., Bouchoucha, M., Kesse-Guyot, E., Allès, B., Touvier, M., Monteiro, C. A., Hercberg, S., Benamouzig, R., & Julia, C. (2018). Association Between Ultra-Processed Food Consumption and Functional Gastrointestinal Disorders: Results From the French NutriNet-Santé Cohort. American Journal of Gastroenterology, 113(8), 1217-1228. https://doi.org/10.1038/s41395-018-0137-1spa
dc.relation.referencesSegundo, C., Román, L., Gómez, M., & Martínez, M. M. (2017). Mechanically fractionated flour isolated from green bananas (M. cavendishii var. Nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, 219, 240-248. https://doi.org/10.1016/j.foodchem.2016.09.143spa
dc.relation.referencesSerna-Saldivar, S. O. (2022). Snack Foods: Processing, Innovation, and Nutritional Aspects (1.a ed.). CRC Press. https://doi.org/10.1201/9781003129066spa
dc.relation.referencesSidhu, J. S., & Zafar, T. A. (2018). Bioactive compounds in banana fruits and their health benefits. Food Quality and Safety, 2(4), 183-188. https://doi.org/10.1093/fqsafe/fyy019spa
dc.relation.referencesSilva, E. M. M. D., Ascheri, J. L. R., & Ascheri, D. P. R. (2016). Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion. LWT - Food Science and Technology, 68, 698-706. https://doi.org/10.1016/j.lwt.2015.12.067spa
dc.relation.referencesSingh, N., & Smith, A. C. (1997). A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. Journal of Food Engineering, 34(1), 15-32. https://doi.org/10.1016/S0260-8774(97)00069-1spa
dc.relation.referencesSingh, R. P., & Heldman, D. R. (2009). Introduction to food engineering (4th ed). Elsevier/Academic Press.spa
dc.relation.referencesSingh, S., Gamlath, S., & Wakeling, L. (2007). Nutritional aspects of food extrusion: A review. International Journal of Food Science & Technology, 42(8), 916-929. https://doi.org/10.1111/j.1365-2621.2006.01309.xspa
dc.relation.referencesStojceska, V., Ainsworth, P., Plunkett, A., İbanoğlu, E., & İbanoğlu, Ş. (2008). Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. Journal of Food Engineering, 87(4), 554-563. https://doi.org/10.1016/j.jfoodeng.2008.01.009spa
dc.relation.referencesSuksomboon, A., Limroongreungrat, K., Sangnark, A., Thititumjariya, K., & Noomhorm, A. (2011). Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend: Extruded snack based on purple rice and soybean flour blend. International Journal of Food Science & Technology, 46(1), 201-208. https://doi.org/10.1111/j.1365-2621.2010.02471.xspa
dc.relation.referencesSuntharalingam, S., & Ravindran, G. (1993). Physical and biochemical properties of green banana flour. Plant Foods for Human Nutrition, 43(1), 19-27. https://doi.org/10.1007/BF01088092spa
dc.relation.referencesSuknark, K., Phillips, R. D., & Chinnan, M. S. (1997). Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch. Food Research International, 30(8), 575-583. https://doi.org/10.1016/S0963-9969(98)00016-7spa
dc.relation.referencesTacias-Pascacio, V. G., Castañeda-Valbuena, D., Fernandez-Lafuente, R., Berenguer-Murcia, Á., Meza-Gordillo, R., Gutiérrez, L.-F., Pacheco, N., Cuevas-Bernardino, J. C., & Ayora-Talavera, T. (2022). Phenolic compounds in mango fruit: A review. Journal of Food Measurement and Characterization, 16(1), 619-636. https://doi.org/10.1007/s11694-021-01192-2spa
dc.relation.referencesThakur, N., Raigond, P., Singh, Y., Mishra, T., Singh, B., Lal, M. K., & Dutt, S. (2020). Recent updates on bioaccessibility of phytonutrients. Trends in Food Science & Technology, 97, 366-380. https://doi.org/10.1016/j.tifs.2020.01.019spa
dc.relation.referencesTharanathan, R. N., Yashoda, H. M., & Prabha, T. N. (2006). Mango (Mangifera indica L.), “The King of Fruits”—An Overview. Food Reviews International, 22(2), 95-123. https://doi.org/10.1080/87559120600574493spa
dc.relation.referencesThe Food Foundation. (2020). Exploring the practicalities of benchmarking food industries in different countries and contexts.spa
dc.relation.referencesThokchom, R., & Mandal, G. (2020). Production Preference and Importance of Passion Fruit (Passiflora Edulis): A Review. 4, 27-30.spa
dc.relation.referencesThomopoulos, R., Baudrit, C., Boukhelifa, N., Boutrou, R., Buche, P., Guichard, E., Guillard, V., Lutton, E., Mirade, P. S., Ndiaye, A., Perrot, N., Taillandier, F., Thomas-Danguin, T., & Tonda, A. (2019). Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances. Food Engineering Reviews, 11(1), 44-60. https://doi.org/10.1007/s12393-018-9186-xspa
dc.relation.referencesTiwari, A., & Jha, S. K. (2017). Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview. International Journal of Food Studies, 6(1), 113-128. https://doi.org/10.7455/ijfs/6.1.2017.a10spa
dc.relation.referencesTrafialek, J. (2019). The Role of Suppliers of Raw Materials in Ensuring Food Safety. Global Journal of Nutrition & Food Science, 1(4). https://doi.org/10.33552/GJNFS.2019.01.000517spa
dc.relation.referencesTsugane, S., Sasazuki, S., Kobayashi, M., & Sasaki, S. (2004). Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women. British Journal of Cancer, 90(1), 128-134. https://doi.org/10.1038/sj.bjc.6601511spa
dc.relation.referencesTunick, M. H., Onwulata, C. I., Thomas, A. E., Phillips, J. G., Mukhopadhyay, S., Sheen, S., Liu, C.-K., Latona, N., Pimentel, M. R., & Cooke, P. H. (2013). Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties, 16(5), 949-963. https://doi.org/10.1080/10942912.2011.573116spa
dc.relation.referencesUniversidad Politecnica de Valencia. (s. f.). Determianción de la porosidad.spa
dc.relation.referencesVan Der Sman, R. G. M., & Broeze, J. (2013). Structuring of indirectly expanded snacks based on potato ingredients: A review. Journal of Food Engineering, 114(4), 413-425. https://doi.org/10.1016/j.jfoodeng.2012.09.001spa
dc.relation.referencesVan Der Sman, R. G. M., Vollebregt, H. M., Meinders, M. B. J., & Beri, A. (2018). Effects of filler ingredients on the structure and texture of starchy, extruded snacks. Food Structure, 18, 1-13. https://doi.org/10.1016/j.foostr.2018.10.001spa
dc.relation.referencesVan Kleef, E., Van Trijp, H. C. M., & Luning, P. (2005). Functional foods: Health claim-food product compatibility and the impact of health claim framing on consumer evaluation. Appetite, 44(3), 299-308. https://doi.org/10.1016/j.appet.2005.01.009spa
dc.relation.referencesVillalpando-Guzmán, J., Herrera-López, E. J., Amaya-Delgado, L., Godoy-Zaragoza, M. A., Mateos-Díaz, J. C., Rodríguez-González, J., & Jaubert-Garibay, S. (2011). Effect of complementary microwave drying on three shapes of mango slices. Revista Mexicana de Ingeniería Química, 10(2), 281-290.spa
dc.relation.referencesWang, K., Li, C., Wang, B., Yang, W., Luo, S., Zhao, Y., Jiang, S., Mu, D., & Zheng, Z. (2017). Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: Effect of different additives: Formation of macromolecules during extrusion. Journal of the Science of Food and Agriculture, 97(15), 5131-5138. https://doi.org/10.1002/jsfa.8392spa
dc.relation.referencesWatson, R. R., & Preedy, V. R. (Eds.). (2010). Bioactive foods in promoting health. Fruits and vegetables (1st ed). Academic Press.spa
dc.relation.referencesWirral Sensory Services. (2020). Product Benchmarking. Wirral Sensory Services. https://wssintl.com/services/product-benchmarking/spa
dc.relation.referencesYağcı, S., & Göğüş, F. (2008). Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products. Journal of Food Engineering, 86(1), 122-132. https://doi.org/10.1016/j.jfoodeng.2007.09.018spa
dc.relation.referencesYe, J., Hu, X., Luo, S., Liu, W., Chen, J., Zeng, Z., & Liu, C. (2018a). Properties of Starch after Extrusion: A Review. Starch - Stärke, 70(11-12), 1700110. https://doi.org/10.1002/star.201700110spa
dc.relation.referencesYe, J., Hu, X., Luo, S., Liu, W., Chen, J., Zeng, Z., & Liu, C. (2018b). Properties of Starch after Extrusion: A Review. Starch - Stärke, 70(11-12), 1700110. https://doi.org/10.1002/star.201700110spa
dc.relation.referencesYeganehzad, S., Kiumarsi, M., Nadali, N., & Rabie Ashkezary, M. (2020). Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate. Heliyon, 6(7), e04350. https://doi.org/10.1016/j.heliyon.2020.e04spa
dc.relation.referencesZhang, J., Tao, S., Hou, G., Zhao, F., Meng, Q., & Tan, S. (2023). Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review. Food Chemistry, 428, 136825. https://doi.org/10.1016/j.foodchem.2023.136825spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/spa
dc.subject.ddc620 - Ingeniería y operaciones afines::629 - Otras ramas de la ingenieríaspa
dc.subject.proposalDesarrollo de productospa
dc.subject.proposalSnacks saludablesspa
dc.subject.proposalAlmidónspa
dc.subject.proposalExtrusiónspa
dc.subject.proposalEvaluación comparativaspa
dc.subject.proposalVoz del consumidorspa
dc.subject.proposalProduct developmenteng
dc.subject.proposalHealthy snackseng
dc.subject.proposalStarcheng
dc.subject.proposalExtrusioneng
dc.subject.proposalComparative evaluationeng
dc.subject.proposalVoice of the consumereng
dc.subject.unescoPropiedad químicaspa
dc.subject.unescoChemical propertieseng
dc.subject.unescoAlimentospa
dc.subject.unescoFoodeng
dc.titleDesarrollo de un proceso de extrusión sin almidón añadido, caso : Snack de frutaspa
dc.title.translatedDevelopment of a starch-free extrusion process : The case of a fruit-based snackeng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentBibliotecariosspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa

Archivos

Bloque original

Mostrando 1 - 1 de 1
Miniatura
Nombre:
1110554801.2023.pdf
Tamaño:
3.08 MB
Formato:
Adobe Portable Document Format
Descripción:
Tesis de Maestría en Ingeniería - Ingeniería Industrial
Descargar

Bloque de licencias

Mostrando 1 - 1 de 1
Miniatura
Nombre:
license.txt
Tamaño:
5.74 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

Maestría en Ingeniería - Ingeniería Industrial