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

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dc.contributor.advisorRodriguez Sandoval, Eduardo
dc.contributor.advisorCadena Ch., Edith M.
dc.contributor.authorLopez, Juan David
dc.contributor.researchgroupIngeniería Agrícolaspa
dc.contributor.researchgroupGaf (Grupo de Alimentos Funcionales)spa
dc.date.accessioned2022-03-22T14:51:15Z
dc.date.available2022-03-22T14:51:15Z
dc.date.issued2021
dc.descriptionilustraciones, diagramas, tablasspa
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)spa
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.eng
dc.description.curricularareaÁrea Curricular en Ingeniería Agrícola y Alimentosspa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagister en Ciencia y Tecnología de Alimentosspa
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.spa
dc.description.researchareaCiencia y Tecnología de Alimentosspa
dc.description.sponsorshipPOLTEC SASspa
dc.format.extentxix, 70 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/81299
dc.language.isospaspa
dc.publisherUniversidad Nacional de Colombiaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Medellínspa
dc.publisher.departmentDepartamento de Ingeniería Agrícola y Alimentosspa
dc.publisher.facultyFacultad de Ciencias Agrariasspa
dc.publisher.placeMedellín, Colombiaspa
dc.publisher.programMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentosspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-NoComercial 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/spa
dc.subject.ddc640 - Gestión del hogar y vida familiar::641 - Alimentos y bebidasspa
dc.subject.ddc630 - Agricultura y tecnologías relacionadas::636 - Producción animalspa
dc.subject.lembBacterial starter cultures
dc.subject.lembFermentos bacterianos
dc.subject.lembDairy products
dc.subject.lembProductos lácteos
dc.subject.proposalEnzymatic modificationeng
dc.subject.proposalCassava starcheng
dc.subject.proposalFermented dairy beverageeng
dc.subject.proposalRetrogradationeng
dc.subject.proposalSensory analysiseng
dc.subject.proposalModificación enzimáticaspa
dc.subject.proposalAlmidón de yucaspa
dc.subject.proposalBebida láctea fermentadaspa
dc.subject.proposalRetrogradaciónspa
dc.subject.proposalAnálisis sensorialspa
dc.titleEfecto del almidón de yuca modificado por vía enzimática sobre las propiedades de calidad de una bebida láctea fermentada elaborada con lactosuerospa
dc.title.translatedEffects of enzymatically modified cassava starch on the quality of a fermented dairy beverage elaborated with liquid wheyeng
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.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentEstudiantesspa
dcterms.audience.professionaldevelopmentInvestigadoresspa
dcterms.audience.professionaldevelopmentMaestrosspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa
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”spa

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