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Search Results: 1 - 10 of 176036 matches for " Blas; Pacheco de Delahaye "
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Obtención y Caracterización de dos Concentrados Proteicos a partir de Biomasa de Kluyveromyces marxianus var. marxianus cultivada en suero lácteo Desproteinizado
Cori de Mendoza,Marta Elena; Rivas,Nilo; Dorta,Blas; Pacheco de Delahaye,Emperatriz; Bertsch,Antonio;
Revista Científica , 2006,
Abstract: this work was carried out with the purpose of attain a protein concentrate from microbial biomass with low content of nucleic acids. the yeast kluyveromyces marxianus var. marxianus was grown on deproteinized and supplemented whey with nitrogen and vitamins sources at ph 4.5; 32 to 35°c and an aeration rate of 1.22 volumes of air fed for volume of broth per minute (vvm). the average biomass yield obtained was 0.30 g/g lactose, a lactose consumption of 93.21% and a cellular concentration of 4.15 g/l at the end of the fermentation. two protein concentrates were obtained: the first one by alkaline extraction and isoelectric precipitation (c1) and the second one by alkaline extraction, phosphorylation and isoelectric precipitation (c2). chemical analysis of both concentrates shown significant differences (p < 0.05) in the content of ash, fat, crude protein, non protein nitrogen, rna and carbohydrates. there was significant (p < 0.05) the decrease in the rna content from 4.59% (c1) to 2.71% (c2), important fact for the use of this protein concentrates for human consumption. phosphorylation of the protein (c2) produced an increase in the water holding capacity (4.21 to 4.64 g water/g protein), solubility (32.43 to 41.74 g solubilized protein/g total protein) and emulsifying capacity (903.38 to 971.91 g oil/g protein), as well as a decrease in the oil absorption capacity (1.79 to 1.65 g oil/g protein). these characteristics are important when considering the use of such protein concentrates as ingredients in bakery or meat products.
Propiedades funcionales de harinas altas en fibra dietética obtenidas de pi?a, guayaba y guanábana
Ramírez,Alejandra; Pacheco de Delahaye,Emperatriz;
Interciencia , 2009,
Abstract: the functional properties of dehydrated soursop, guava and pineapple high fiber content (13.65-65.64%) flours were compared with a commercial fiber (vitacel?) to assess their potential use in foods. the water absorption of fruit flours (457-525%) was higher than in the commercial product (425%) but the oil absorption was lower (156-195%) than vitacel? (286%). guava and soursop flours presented properties of emulsifiers, being greater in water than in nacl 1m. the guava flour, given its functional properties, can be used as a flavoring agent in various products such as firm yogurt; the pineapple flour, for its hydration properties and flavor, can be recommended in the preparation of crackers; and soursop flour, due to its emulsifier properties and pleasant flavor, could be used in making ice cream. the functional properties and the high fiber content of these flours permit their use as ingredients in desserts.
Propiedades químicas y funcionales del almidón nativo y modificado de ?ame (dioscorea alata)
Pacheco de Delahaye,Emperatriz; Techeira,Nora;
Interciencia , 2009,
Abstract: yam (dioscorea alata) starch was modified through alkaline and alcoholic-alkaline treatments, with the objective to assay their chemical composition and some of their functional properties, with the aim of studying its possible use as an ingredient of food products manufacture. the results obtained indicate that water absorption capacity (swelling) and solubility were increased with the modification made, while the freeze-thawing stability improved with each one of the treatments. the modified starch had a lower trend to setback, measured as transmittance percentage, and the viscosity of each one of the studies of yam starch suspensions kept stable during the constant warming period to which they were submitted to obtain the amylographic curves. the modified yam starch could be applied as a thickener for soups and a stabilizer in frozen desserts, specially the cold water soluble granular starch (agsaf), due to a greater capacity to dissolve in water at room temperature.
Elaboración de galletas con una mezcla de harina de trigo y de plátano verde
Maldonado,Ronald; Pacheco de Delahaye,Emperatriz;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: elaboration of a formula of cookies with a flour mixture of wheat/green plantain. with the purpose of diverifying the use of green plantain flour, a functional evaluation was perfomed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour;thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. as a result of the use of this dehydrated green plantain flour (g-ht/hpv), the values of some chemical components increased significantly (p£0,05) in comparison to the standar cookies (gp): ash (2,46 to 2,69%), proteins (8,93 to 9,69%), dietary fiber (4,97 to 5,40%), resistant starch (0,19 to 0,23 %) and total sugar (25.26 to 30,55). the g-ht/hpv complies with the industrial requirements as for moisture (2,7300%), ph (8,43), aw (0,205) and color (l=31,78; a=7,95 and b=10,51). besides, thanks to the use of g-ht/hpv the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1,48 to 2,06 kgf), in comparison to the gp. while avaluating the shelf life for g-ht/hpv, it was demonstrated that was afected by moisture, ph, aw and acidity after the first month of storage. in the preference comparison test between the g-ht/hpv and a trademark cookie (gc), no significant differences were founded. both were accepted and qualified between good and very good, as for sensorial features like colour, fragance and taste. however, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. in this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumbly, crisp, mealy, soft, lumpy, particle size and chewy.
Desarrollo de una ecuación matemática para el control de los carotenoides en el proceso de refinación del aceite crudo de palma en Venezuela
Salinas Trejo, N.,Pacheco de Delahaye, E.
Grasas y Aceites , 2004,
Abstract: The objective of the present study is to control the factors that allow the stability of tcarotenoids during the refining process of crude palm oil in Venezuela. The correlation and interaction that exist among these factors were analyzed, through the experiment design. Two levels and several treatments were managed in order to obtain the desired correlation, which allows a greater domain of the refining process with favorable results in the retention of carotenes in the oil. The factors studied by the implementation of a design of factorial experiment 23 were: % of bleaching earth, temperature, and time in the deodorizer. The resulting individual effects as: Temperature (A), and Time (B), were significant, as well as the interaction temperature-time (AB) for an ± of 0.05. El presente estudio tiene como objetivo controlar los factores que permitan la estabilidad de los carotenoides en el proceso de refinación del aceite crudo de palma en Venezuela. Se analizó la correlación e interacción que existen entre dichos factores, a través del dise o de experimento, por lo cual se manejaron dos niveles y varios tratamientos para obtener la correlación buscada, permitiendo finalmente un mayor dominio del proceso de refinación con resultados favorables en la retención de los carotenos del aceite. Los factores estudiados mediante la implementación de un dise o de experimento factorial 23 fueron % de tierra blanqueadora, temperatura y tiempo en el desodorizador. Resultando que los efectos individuales como: Temperatura (A), y Tiempo (B), fueron significantes, así como la interacción temperatura-tiempo (AB) para un ± de 0.05.
EVALUACIóN DE GALLETAS DULCES TIPO WAFER A BASE DE HARINA DE ARRACACHA (Arracacia xanthorrhiza B.)
García Méndez,Auris Damely; Pacheco de Delahaye,Emperatriz;
Revista Facultad Nacional de Agronomía, Medellín , 2007,
Abstract: in order to diversify the use of arracacha flour (arracacia xanthorrhiza), an evaluation was made upon its potentiality, in the manufacture of a wafer type sweet cookie, with nutritional properties; starting from a composite flour of wheat and 10-12% of arracacha flour. the methodology allowed to evaluate physical characteristics (humidity, water activity, ph and color), proximal chemical composition, functional characteristics (water and oil absorption capacity of the dough), and commercial stability for three months. the results showed that the composite flour of wheat and arracacha, contributed to a slight increase in the fiber fractions, ash and resistant starch. meanwhile, the functional properties showed an appropriate interaction of the ingredients; high water absorption, but lesser absorption capacity of oil in the dough, originating changes in the texture of the baked cookie, when compared to the wheat cookie. in the shelves, the physiochemical characteristics remained the same in compliance with the specifications set forth by the covenin (venezuelan industrial standards commission ) regulations no. 1483-2001; this was ascribed to the low content of humidity and water activity. finally, the use of the arracacha flour in a ratio of 12%, resulted in an appropriate ingredient, in the manufacture of cookies with a high sensorial preference; becoming an alternative as a source of fiber.
Efecto del salvado de arroz sobre las propiedades físico-químicas y sensoriales de panes de trigo
Pacheco de Delahaye,E; Pe?a,J; Jiménez,P;
Revista de la Facultad de Agronomía , 2009,
Abstract: wheat and rice bran bread were prepared and evaluated. the rice bran was stabilized with heat treatment, and the amounts used were at 5% and 10%, while 100% wheat bread was used at the experiment control. results showed that some nutritional parameters such as: ashes, fact and total dietetic fiber were improved, and there was an increase of insoluble dietetic fiber form 2.15 g/100 to 3.88 g/100. when the percentage of rice bran was increased in the bread, the farinography profile showed both a small decrease in the kneeing tolerant index and the dough stability there was a significant increase in the amilose content of bread (from 12 g/100 to 16 g /100) when it was stored at 4oc for eight days; also, these results could shows a degradation and a possible resistant starch type iii formation. this degradation was confirmed by the starch hydrolysis "in vitro". data showed a hydrolysis decrease proportional to the increase in amilose and total dietetic fiber in bread. a testing trial carried out on 30 people panel showed that bread containing 5% rice bran obtained the highest score. in conclusion, it is feasible to diversify the use of stabilized rice bran for preparing baked bread in moulds.
Caracterización físico-química de cremas de leche
Pacheco de Delahaye,E; Rojas,A; Salinas,N;
Revista de la Facultad de Agronomía , 2008,
Abstract: with the purpose of characterizing the commercial quality of some dairy milk creams for direct consumption, existent in the national market, samples elaborated by five agro industries were physically and chemically analyzed. ash, protein, fat, humidity, ph and color determinations were carried out. the refraction index (ri), acidity index (ai, peroxides indexes (pi) and saponification index (si) were determined. results reflected that in trade, creams are sold with significant differences in all the variables, a sample showed an average of high ai, with regard to those specified in the covenin norms 3046-93 (minimum 0.5% of lactic acid). however, the fat contents were higher to 18%, according to the requirement of the mentioned norm. in these samples, it was identified by following the chromatographic method that the saturated fatty acids of higher proportion were the stearic, palmitic and lauric ones, being considered this information indispensable for the quality control of product at the industrial level.
Caracterización físico-química de cremas de leche Physical-chemical characterization of dairy milk creams
E Pacheco de Delahaye,A Rojas,N Salinas
Revista de la Facultad de Agronomía , 2008,
Abstract: Con la finalidad de caracterizar la calidad comercial de algunas cremas de leche para consumo directo, existente en el mercado nacional, se analizaron desde el punto de vista físico y químico, muestras elaboradas por cinco plantas agroindustriales. Se realizaron determinaciones de cenizas, proteína, grasa, humedad, pH y color. Se determinaron los índices de refracción (IR), índice de acidez (IA), índice de peróxidos (IP) e índice de saponificación (IS). Los resultados reflejaron que en el comercio, se venden cremas con diferencias significativas en todas las variables, presentando la muestra A, un promedio de IA alto, con respecto a lo especificado en la norma COVENIN 3046-93 (mínimo 0,5% de ácido láctico). Sin embargo los contenidos de grasa, fueron superiores al 18%, cumpliendo con el requisito de la norma mencionada. En estas muestras, se identifico por el método cromatográfico, que los ácidos grasos saturados de mayor proporción fueron el esteárico, palmitico y laurico, considerándose indispensable esta información para el control de calidad del producto a nivel de la planta industrial. With the purpose of characterizing the commercial quality of some dairy milk creams for direct consumption, existent in the national market, samples elaborated by five agro industries were physically and chemically analyzed. Ash, protein, fat, humidity, pH and color determinations were carried out. The refraction index (RI), acidity index (AI, peroxides indexes (PI) and saponification index (SI) were determined. Results reflected that in trade, creams are sold with significant differences in all the variables, A sample showed an average of high AI, with regard to those specified in the COVENIN norms 3046-93 (minimum 0.5% of lactic acid). However, the fat contents were higher to 18%, according to the requirement of the mentioned norm. In these samples, it was identified by following the chromatographic method that the saturated fatty acids of higher proportion were the stearic, palmitic and lauric ones, being considered this information indispensable for the quality control of product at the industrial level.
Efecto del salvado de arroz sobre las propiedades físico-químicas y sensoriales de panes de trigo The rice bran effect on the physical-chemical and sensorial properties of wheat bread
E Pacheco de Delahaye,J Pe?a,P Jiménez
Revista de la Facultad de Agronomía , 2009,
Abstract: Se formularon y evaluaron panes de molde con harina de trigo y salvado de arroz estabilizado por calor en proporciones de 5% y 10%, teniendo como control el pan 100% de trigo. Se obtuvo un aumento de 2,15 g/100 a 3,88 g/100 de fibra dietética insoluble. El perfil farinografico indicó una peque a disminución del índice de tolerancia al amasado y estabilidad de la masa, al aumentar el porcentaje de salvado de arroz en los panes. El almacenamiento a 4oC de los panes durante ocho días, mostró un aumento significativo del contenido de amilosa de los panes (12 g/100 g a 16 g/100 g). Indicando una retrogradación y posible formación de almidón resistente. Confirmado por la hidrólisis "in vitro" del almidón, cuyos datos indicaron una disminución de la hidrólisis proporcional al aumento de amilosa y fibra dietética total en los panes. La evaluación sensorial aplicando una prueba de preferencia en un panel de 30 personas, indicó que los panes con 5% de salvado de arroz fueron los de mejor puntuación. En conclusión es posible diversificar el uso de salvado de arroz estabilizado, sin afectar las características sensoriales de panes de molde. Wheat and rice bran bread were prepared and evaluated. The rice bran was stabilized with heat treatment, and the amounts used were at 5% and 10%, while 100% wheat bread was used at the experiment control. Results showed that some nutritional parameters such as: ashes, fact and total dietetic fiber were improved, and there was an increase of insoluble dietetic fiber form 2.15 g/100 to 3.88 g/100. When the percentage of rice bran was increased in the bread, the farinography profile showed both a small decrease in the kneeing tolerant index and the dough stability There was a significant increase in the amilose content of bread (from 12 g/100 to 16 g /100) when it was stored at 4oC for eight days; also, these results could shows a degradation and a possible resistant starch type III formation. This degradation was confirmed by the starch hydrolysis "in vitro". Data showed a hydrolysis decrease proportional to the increase in amilose and total dietetic fiber in bread. A testing trial carried out on 30 people panel showed that bread containing 5% rice bran obtained the highest score. In conclusion, it is feasible to diversify the use of stabilized rice bran for preparing baked bread in moulds.
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