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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Evaluación del Almidón de Yuca en las Propiedades de Calidad de una Bebida Fermentada de Soya
Evaluación del Almidón de Yuca en las Propiedades de Calidad de una Bebida Fermentada de Soya

Evaluación del Almidón de Yuca en las Propiedades de Calidad de una Bebida Fermentada de Soya


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About the Book

La bebida de soya a pesar de tener una buena calidad nutricional, tiene el inconveniente de presentar factores antinutricionales. De todos los factores antinutricionales, los inhibidores de tripsina tienen el inconveniente de ser proteínas termorresistentes, por lo que se requieren tratamientos térmicos más intensivos que la pasteurización HTST o la UHT para reducir sus niveles. Sin embargo, los tratamientos térmicos reducen la solubilidad proteica, que incide directamente en características físicas y reológicas como aumento de la sinéresis, baja viscosidad y reducción de la textura. Para mejorar estas propiedades se empleó almidón de yuca modificado. Por otro lado, como pasó secundario del procesamiento la bebida de soya fue fermentada para mejorar la biodisponibilidad de factores nutricionales y la reducción de niveles antinutricionales. Bajo un diseño factorial 23, donde los factores son tipo de almidón de yuca modificado (adipato de dialmidón acetilado (ADA), anhidro octenil succínico (OSA) y un almidón entrecruzado-sustituido (mixto)) y concentración (0.8%, 1.0% y 1.2%), se comparó frente a un control comercial de soya y dos controles lácteos. Las propiedades de calidad de los tratamientos se evaluaron semanalmente por 21 días. Se evaluó el pH, la acidez titulable, sólidos solubles, sinéresis y viscosidad, color, tamaño de partícula y su microestructura. Igualmente se cuantifico las células viables de microorganismos (UFC/ml) y se realizó un análisis sensorial. En términos generales, no hubo diferencias significativas para la sinéresis en los tres tipos de almidón, el tratamiento con almidón OSA y mixto mostró alta viscosidad y fue estable a lo largo del tiempo de almacenamiento. El conteo de células viables de microorganismos probióticos (B. animalis subsp. Lactis y L. acidophilus) fue superior a 6 Log UFC/ml por lo que se considera un producto con propiedad probióticas. El análisis sensorial mostró preferencia del producto para el tratamiento OSA por parte de los consumidores, sin embargo, el tratamiento con almidón mixto tuvo una aceptación general similar al almidón OSA.


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Product Details
  • ISBN-13: 9789999316101
  • Publisher: Eliva Press
  • Publisher Imprint: Eliva Press
  • Height: 229 mm
  • No of Pages: 142
  • Returnable: Y
  • Returnable: Y
  • Weight: 249 gr
  • ISBN-10: 9999316107
  • Publisher Date: 22 Jan 2024
  • Binding: Paperback
  • Language: Spanish
  • Returnable: Y
  • Returnable: Y
  • Spine Width: 8 mm
  • Width: 152 mm


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