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Search Results: 1 - 10 of 11639 matches for " Luz Amparo; Restrepo Molina "
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INFLUENCIA DEL ALGINATO DE SODIO SOBRE LA SINERESIS EN JAMóN COCIDO
Montoya Pérez,Luz Amparo; Restrepo Molina,Diego Alonso; Suárez Mahecha,Héctor;
Revista Facultad Nacional de Agronomía, Medellín , 2010,
Abstract: the aim of this study was to evaluate the quality of cooked pork ham using sodium alginate and carrageenan during processing and storage at 8°c for 35 days. two treatments were conducted using sodium alginate 0.3% and 0.5% and carrageenan treatment 0.5%, after preparation the pork cooked ham was vacuum packed at 8 °c for 35 days. the results indicate that the major water losses were presented from the 21 day of the storage period, without significant differences between treatments (p> 0.05). the lowest water loss corresponded to treatment with sodium alginate at 0.5% and the loss was greater for treatment with 0.5% carrageenan (p <0.05). the initial mesophilic count was of 1.03 log cfu / g, by the end of the storage period were obtained values of 5.74 log cfu / g showing no significant differences among treatments. the initial ph values of 6.64 were declining throughout the storage period, reaching values of 6.35. for flavor attribute highest and lowest scores corresponded to ham prepared with carrageenan 0.5% and alginate 0.3% respectively. the appearance attribute shows the highest scores for carrageenan 0.5%, while smaller values correspond to ham formulated with 0.3% alginate. for cutting force, the minor values correspond to ham with carrageenan 0.5 %, whereas the worst qualifications correspond again to ham elaborated with alginate 0.3 %. in this respect, the texture of product, specifically the bite, is negatively affected by the use of alginates.
INFLUENCIA DEL ALGINATO DE SODIO SOBRE LA SINERESIS EN JAMóN COCIDO INFLUENCE OF SODIUM ALGINATE ON SYNERESIS IN COOKED HAM
Luz Amparo Montoya Pérez,Diego Alonso Restrepo Molina,Héctor Suárez Mahecha
Revista Facultad Nacional de Agronomía, Medellín , 2010,
Abstract: El objetivo de este estudio fue evaluar la calidad del jamón de cerdo cocido usando alginato de sodio y carragenina durante la elaboración y almacenado a 8 0C durante 35 días. Fueron realizados dos tratamientos con alginato de sodio usando 0,3% y 0,5% y un tratamiento con carragenina 0,5%, después de la elaboración el jamón de cerdo cocido fue empacado al vacío a 8 0C durante 35 días. Los resultados indican que la mayor pérdida de agua fue observada a partir del día 21 del periodo de almacenamiento, sin presentar diferencias significativas entre tratamientos (P>0,05). La menor pérdida de agua correspondió al tratamiento con alginato de sodio al 0,5% y la mayor pérdida fue para el tratamiento con carragenina al 0,5% (P<0,05). El recuento inicial para mesófilos fue de 1,03 log UFC/g, para el final del periodo de almacenamiento el valor correspondió a 5,74 log UFC/g sin mostrar diferencias significativas entre tratamientos. El valor inicial para pH de 6,64 fue descendiendo a lo largo del periodo de almacenamiento hasta 6,35. Para el atributo sabor el puntaje más alto y el menor correspondió al jamón elaborado con carragenina 0,5% y alginato 0,3% respectivamente. El atributo apariencia muestra la mejor calificación para carragenina 0,5%, mientras que la peor calificación corresponde al jamón elaborado con alginato 0,3%. Para la fuerza de corte el menor valor corresponde al jamón con carragenina 0,5%, mientras que la peor calificación corresponde nuevamente al jamón elaborado con alginato 0,3%. En este sentido, la textura del producto, específicamente la mordida, es afectada negativamente por el uso de alginatos. The aim of this study was to evaluate the quality of cooked pork ham using sodium alginate and carrageenan during processing and storage at 8°C for 35 days. Two treatments were conducted using sodium alginate 0.3% and 0.5% and carrageenan treatment 0.5%, after preparation the pork cooked ham was vacuum packed at 8 °C for 35 days. The results indicate that the major water losses were presented from the 21 day of the storage period, without significant differences between treatments (P> 0.05). The lowest water loss corresponded to treatment with sodium alginate at 0.5% and the loss was greater for treatment with 0.5% carrageenan (P <0.05). The initial mesophilic count was of 1.03 log CFU / g, by the end of the storage period were obtained values of 5.74 log CFU / g showing no significant differences among treatments. The initial pH values of 6.64 were declining throughout the storage period, reaching values of 6.35. For flavor attribute highest and lo
Incidence of nutritional support complications in patient hospitalized in wards. Multicentric study
Gloria María Agudelo,Nubia Amparo Giraldo,Nora Luz Aguilar,Beatriz Elena Restrepo
Colombia Médica , 2012,
Abstract: Introduction: Nutritional support generates complications that must be detected and treated on time.Objective: To estimate the incidence of some complications of nutritional support in patients admitted to general hospital wards who received nutritional support in six high-complexity institutions.Methods: Prospective, descriptive and multicentric study in patients with nutritional support; the variables studied were medical diagnosis, nutritional condition, nutritional support duration, approach, kind of formula, and eight complications.Results: A total of 277 patients were evaluated; 83% received enteral nutrition and 17% received parenteral nutrition. Some 69.3% presented risk of malnourishment or severe malnourishment at admittance. About 35.4% of those receiving enteral nutrition and 39.6% of the ones who received parenteral nutrition had complications; no significant difference per support was found (p = 0.363). For the enteral nutrition, the most significant complication was the removal of the catheter (14%), followed by diarrhea (8.3%); an association between the duration of the enteral support with diarrhea, constipation and removal of the catheter was found (p < 0.05). For parenteral nutrition, hyperglycemia was the complication of highest incidence (22.9%), followed by hypophosphatemia (12.5%); all complications were associated with the duration of the support (p < 0.05). Nutritional support was suspended in 24.2% of the patients.Conclusions: Complications with nutritional support in hospital-ward patients were frequent, with the removal of the catheter and hyperglycemia showing the highest incidence. Duration of the support was the variable that revealed an association with complications. Strict application of protocols could decrease the risk for complications and boost nutritional support benefits.
INFLUENCIA DE ESPECIAS NATURALES EN LA VIDA úTIL Y ACEPTACIóN SENSORIAL DE SALCHICHA BRATWURST
Suárez Mahecha,Héctor; Restrepo Molina,Diego Alonso; Carrasquilla Galeano,Luz Adriana;
Revista Facultad Nacional de Agronomía, Medellín , 2011,
Abstract: the aim of this research was the production of sausage bratwurst, using four meat formulations of beef, pork and mixture of them, and two basic seasonings. microbiological, physicochemical analysis and sensory test of hedonic scale were made. the microbiological results showed a stable product, with low growth of microorganisms as an antagonistic effect of spices at the end of the storage period. physicochemical results showed differences in moisture, protein, fat, calories and chlorides after the cooking process. the stipulated values fulfill with ntc 1325 norm, except in protein quantity of treatments t1 (meat beef and spices mixture 1) and t2 (pork and beef mixture with spices mixture 1). with respect to sensory tests, treatments t1 and t2 were the better acceptance among consumer judges.
CARACTERíSTICAS DE LAS BEBIDAS CON PROTEíNA DE SOYA
Vanegas Pérez,Luz Stella; Restrepo Molina,Diego Alonso; López Vargas,Jairo Humberto;
Revista Facultad Nacional de Agronomía, Medellín , 2009,
Abstract: soy is described since its bromatologic, nutritional and functional aspects, as well as, developed associated matters to nutritional benefits carried by means of clinical studies from different authors, for the identification of the responsible components. subsequently, physical and chemical soy protein functionality characteristics, and their impact on soy beverages sensorial are evaluated; soy protein deficiencies, are also discussed. finally, aspects that get mitigate the soy limitations, are pointed out with a through analysis of complementary ingredients use.
Selección de un Estabilizante y Comportamiento durante Almacenamiento en Refrigeración de un Complemento Nutricional Líquido Selection of a Stabilizer and Behavior during Cold Storage of a Liquid Nutritional Supplement
Luz Stella Vanegas Pérez,Diego Alonso Restrepo Molina,Jairo Humberto López Vargas
Revista Facultad Nacional de Agronomía, Medellín , 2012,
Abstract: Resumen. Con el propósito de estabilizar un complemento nutricional líquido para ni os, se ensayaron desde el punto de vista reológico; en una primera etapa, tres mezclas de hidrocoloides (T1: 100% goma xántica, T2: 50% goma xántica, 50% goma algarrobo y T3: 33, 3% goma xántica, 33,3% goma algarrobo, 33,3% carragenina kappa), dosificados en un nivel del 0,2% a las que se les determinó el efecto sobre las características sensoriales de importancia para la población a la que estaba dirigida. En una segunda etapa se evaluó la estabilidad reológica, sensorial y microbiológica de una bebida mantenida durante 20 días en refrigeración y estabilizada con 0,1% (T1'), 0,2% (T2') y 0,3% (T3') del hidrocoloide seleccionado en la etapa uno. Se concluye que la mezcla en partes iguales de los tres hidrocoloides (T3), fue la preferida por los ni os y que los niveles de uso T1' , T2' y T3' no mostraron diferencias significativas para las variables analizadas, pero la mejor opción y la menor varianza fueron para la bebida estabilizada con 0,2% (T2') del hidrocoloide; no obstante, el tratamiento de menor costo fue para la bebida estabilizada con 0,1% (T1') del hidrocoloide. Abstract. With the purpose of stabilizing a liquid nutritional supplement for children, were assayed from the rheological point of view, in a first stage, three mixtures of hydrocolloids (T1:100% xanthan gum, T2: 50% xanthan gum, 50% locust bean gum and T3: 33, 3% xanthan gum, 33% locust bean gum, 33.3% kappa carrageenan), dosed at a level of 0.2%. It was determined the effect on the sensory characteristics of importance to the people which was directed. In a second step we evaluated the rheological, sensory and microbiological stability in a drink maintained for 20 days under refrigeration and stabilized with 0.1% (T1'), 0.2% (T2') and 0.3% (T3') of hydrocolloid selected in step one. We conclude that the mixture of equal parts of three hidrocololids (T3), was preferred by children and that levels of use T1' , T2' and T3' showed no significant differences for the variables analyzed, but the best option and lower variance were for drink stabilized with 0.2% (T2' ) of the hydrocolloid; however, treatment of lower cost was for the beverage stabilized with 0.1% (T1') of hydrocolloid.
CARACTERíSTICAS DE LAS BEBIDAS CON PROTEíNA DE SOYA CHARACTERISTICS OF THE DRINKS WITH SOYBEAN PROTEIN
Luz Stella Vanegas Pérez,Diego Alonso Restrepo Molina,Jairo Humberto López Vargas
Revista Facultad Nacional de Agronomía, Medellín , 2009,
Abstract: Se describe la soya desde el punto de vista bromatológico, nutricional y funcional, igualmente se desarrollan los aspectos asociados a los beneficios para la salud que han obtenido diversos autores mediante estudios clínicos, identificando los componentes responsables de esta acción. Posteriormente se desarrollan las características de funcionalidad fisicoquímica de la proteína de soya y su incidencia en los atributos sensoriales de las bebidas con soya, incluyendo las deficiencias que ésta presenta, para finalmente se alar los aspectos que logran mitigar este tipo de defectos mediante el uso de ingredientes complementarios. Soy is described since its bromatologic, nutritional and functional aspects, as well as, developed associated matters to nutritional benefits carried by means of clinical studies from different authors, for the identification of the responsible components. Subsequently, physical and chemical soy protein functionality characteristics, and their impact on soy beverages sensorial are evaluated; soy protein deficiencies, are also discussed. Finally, aspects that get mitigate the soy limitations, are pointed out with a through analysis of complementary ingredients use.
INFLUENCIA DE ESPECIAS NATURALES EN LA VIDA úTIL Y ACEPTACIóN SENSORIAL DE SALCHICHA BRATWURST INFLUENCE OF NATURAL SPICES IN THE SHELF LIFE AND SENSORY ACCEPTANCE OF SAUSAGE BRATWURST
Héctor Suárez Mahecha,Diego Alonso Restrepo Molina,Luz Adriana Carrasquilla Galeano
Revista Facultad Nacional de Agronomía, Medellín , 2011,
Abstract: Se evaluó la salchicha Bratwurst, elaborada bajo cuatro formulaciones utilizando carne de bovino y cerdo y dos condimentaciones básicas. Las muestras de salchichas fueron calificadas por medio de análisis microbiológico, fisicoquímico y análisis sensorial. Los resultados microbiológicos reportan un producto estable, mostrando bajo crecimiento de microorganismos como efecto de las especias al final del periodo de almacenamiento. Los resultados fisicoquímicos indican diferencias en humedad, proteína, grasa, calorías y cloruros después del proceso de cocción. El nivel de proteína de los tratamientos T1 (carne de bovino y mezcla de especias 1) y T2 (mezcla de carne de cerdo y bovino con mezcla de especias 1) fue inferior al admitido por la regulación colombiana. Con respecto a las pruebas sensoriales los tratamientos T1 y T2 fueron los de mejor aceptación entre los jueces consumidores. The aim of this research was the production of sausage Bratwurst, using four meat formulations of beef, pork and mixture of them, and two basic seasonings. Microbiological, physicochemical analysis and sensory test of hedonic scale were made. The microbiological results showed a stable product, with low growth of microorganisms as an antagonistic effect of spices at the end of the storage period. Physicochemical results showed differences in moisture, protein, fat, calories and chlorides after the cooking process. The stipulated values fulfill with NTC 1325 norm, except in protein quantity of treatments T1 (meat beef and spices mixture 1) and T2 (pork and beef mixture with spices mixture 1). With respect to sensory tests, treatments T1 and T2 were the better acceptance among consumer judges.
UN ACERCAMIENTO AL DISE?O DE LOS PRODUCTOS CARNICOS BAJOS EN GRASA PARTE I. PRODUCTOS DE PICADO GRUESO
Echeverri Palacio,Luz Miriam; Rincón Alcalá,Sandra Patricia; López Vargas,Humberto; Restrepo Molina,Diego Alonso;
Revista Facultad Nacional de Agronomía, Medellín , 2004,
Abstract: in this study, a formulation and elaboration of a low fat hamburger is presented, using substitutes of this, that besides lowering the caloric content of the product also maintain flavour and texture properties similar to high fat foods. by means of preliminary trials, a standard hamburger with 20% fat was established. nine replacements with 50% of that fat content of the control were evaluated, and by means of sensorial analysis collagen and fiber were selected as the two substitutes that offered the greatest similarity to the previously established standard hamburger. later, an experimental model was designed in which the fat content in the formulations were substituted with percentages of 25, 50 and 75%, conducting five replicas for treatment, in which the following properties were measured: physical-chemical (ph and cra), bromatologicals (protein, fat and humidity), sensorial (flavour, softness and juiciness) and physical texture (hardness, coherence, adhesiveness, elasticity, gumminess, and chewability). all of the data obtained were analysed with an analysis of variance within and among treatments, correlations among answers to the sensorial analyses and those of texture and statistical analyses by means of the contour answer technique, finding with this the fat substitution and replacement percentage that most resembled the parameters of the standard. the judges in the sensorial analysis found that hamburgers with 15% fat presented flavour and juiciness characteristics similar to the standard hamburger independent of the fat substitute used; lower acceptance occurred when the fat percentage descended to values near 5%. for the softness attribute, the judges failed to perceive differences among the different substitutes and the substitution percentage used in the different treatments. texture analysis demonstrated that fat substitutions of fiber of from 25 to 75% yielded in general textural attributes similar to the standard 20% fat hamburger. low correlations
UN ACERCAMIENTO AL DISE O DE LOS PRODUCTOS CARNICOS BAJOS EN GRASA PARTE I. PRODUCTOS DE PICADO GRUESO AN APPROACH TO THE DESIGN OF LOW FAT MEAT PRODUCTS. PART I. COARSE MINCED PRODUCTS
Luz Miriam Echeverri Palacio,Sandra Patricia Rincón Alcalá,Humberto López Vargas,Diego Alonso Restrepo Molina
Revista Facultad Nacional de Agronomía, Medellín , 2004,
Abstract: En esta investigación se presenta la formulación y elaboración de una hamburguesa baja en grasa, utilizando sustitutos de ésta, los cuales además de disminuir el contenido calórico del producto, mantienen propiedades de sabor y textura similares a los alimentos altos en grasa. Mediante ensayos preliminares se estableció una hamburguesa patrón con 20% de grasa. Se probaron nueve reemplazantes, con los cuales se sustituyó el 50% de la grasa del testigo y mediante análisis sensoriales se seleccionaron, colágeno y fibra, como los dos sustitutos que brindaron características más similares a las de la hamburguesa patrón previamente establecida. Posteriormente se dise ó un modelo experimental en el cual se sustituyó el contenido de grasa en las formulaciones en porcentajes del 25, 50 y 75%, realizando cinco repeticiones por tratamiento, a los cuales se les midieron las siguientes propiedades: Físico-químicas (pH y CRA), Bromatológicas (proteína, grasa y humedad), Sensoriales (sabor, terneza y jugosidad) y Físicas de textura (dureza, cohesividad, adhesividad, resortabilidad, gomosidad y masticabilidad). Con todos los datos obtenidos se realizaron análisis de varianza dentro y entre los tratamientos, correlaciones entre las respuestas de los análisis sensoriales y los de textura y análisis estadísticos mediante la técnica de contornos de respuesta, encontrando con ésta la combinación de sustituto de grasa y porcentaje de reemplazo que más se asemeja al testigo en sus parámetros. Los jueces en el análisis sensorial encontraron que hamburguesas con 15% de grasa presentaron características de sabor y jugosidad similares a la hamburguesa patrón independientemente del sustituto de grasa empleado; menor aceptación se dio a medida que el porcentaje de grasa descendía a valores cercanos al 5%. Para el atributo terneza, los jueces no percibieron diferencias entre el reemplazante y el porcentaje de reemplazo utilizado en los distintos tratamientos. El análisis de textura demostró que sustituciones de grasa del 25 al 75% con fibra, presentaron en general atributos texturales semejantes a la hamburguesa testigo con 20% de grasa. Se encontraron correlaciones bajas entre las medidas sensoriales y de textura debido a diferencias sustanciales en el tratamiento térmico, tama o y temperatura, en que las muestras se entregaron para cada análisis. In this study, a formulation and elaboration of a low fat hamburger is presented, using substitutes of this, that besides lowering the caloric content of the product also maintain flavour and texture properties similar to high fat foods. B
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