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Influencia de pretratamientos sobre la reducción de acrilamida en el proceso de fritura de hojuelas de papa (variedad Diacol Capiro)

dc.contributor.advisorTarazona Díaz, Martha Patricia
dc.coverage.spatialColombiaspa
dc.creatorPineda Molina, Yurany
dc.date.accessioned2021-05-27T19:09:35Z
dc.date.available2021-05-27T19:09:35Z
dc.date.created2021
dc.identifier.urihttp://hdl.handle.net/20.500.12010/19703
dc.description.abstractLa acrilamida (AA) se ha clasificado como un compuesto probablemente carcinogénico en estudios experimentales realizados en animales, diferentes investigadores reportan que la reacción de Maillard es responsable del color marrón de los alimentos procesados y de la formación de compuestos indeseables como la AA, presente en alimentos ricos en carbohidratos como lo son las papas fritas, las galletas y los panes, los cuales han pasado por procesos de horneado o de fritura. El objetivo de este estudio fué evaluar el efecto de diferentes pretratamientos en la formación de AA durante la fritura de hojuelas de papa variedad Diacol Capiro. Se empleó un proceso de fritura por inmersión convencional a 190ºC durante 5 min: espesor de la papa 2 mm, diámetro de 70 +/- 0,5mm, oleína de palma alto oleico con TBHQ en una proporción papa oleína (g/ g) 1:10. Se emplearon los siguientes pretratamientos: A30: Inmersión en agua:30 min, A60, inmersión en agua:60 min. AC-10- 30: Inmersión en ácido cítrico en una concentración de 10 g/L:30 min, AC-20-60: Inmersión en ácido cítrico en una concentración de 20 g/L: 60 min, AC-20-30: Inmersión en ácido cítrico en una concentración de 20 g/L:30 min y AC-20-60: Inmersión en ácido cítrico en una concentración de 20 g/L:60 min, hojuelas de papa lavadas en agua destilada durante 0 min corresponden al control. La determinación y cuantificación analítica de la AA en las hojuelas de papa se realizó mediante cromatografía líquida de alta resolución (HPLC), el contenido promedio de AA presente en las muestras pre-tratadas osciló entre los 276.25 μg*kg-1 para A60 y 4292.51 μg*kg-1 para AC-20-60, cuyos valores evidencian una disminución significativa (P< 0,05) en el contenido de AA entre un 94,96% y 21,63% respectivamente comparadas con el control.spa
dc.format.extent23 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.language.isospaspa
dc.publisherUniversidad de Bogotá Jorge Tadeo Lozanospa
dc.sourceinstname:Universidad de Bogotá Jorge Tadeo Lozanospa
dc.sourcereponame:Expeditio Repositorio Institucional UJTLspa
dc.subjectAcrilamidaspa
dc.subjectDiacol Capirospa
dc.subjectFrituraspa
dc.subjectOleína de palmaspa
dc.subjectHojuelas de papaspa
dc.subjectPre-tratamientosspa
dc.subjectReacción de Maillardspa
dc.titleInfluencia de pretratamientos sobre la reducción de acrilamida en el proceso de fritura de hojuelas de papa (variedad Diacol Capiro)spa
dc.type.localTrabajo de grado de maestríaspa
dc.subject.lembAcrilamidasspa
dc.subject.lembPapas (Tubérculos)spa
dc.subject.lembDiacol Capirospa
dc.subject.lembReacción de Maillardspa
dc.subject.lembProcesamiento de alimentosspa
dc.subject.lembAnálisis de alimentosspa
dc.subject.lembFriturasspa
dc.subject.lembProcesamiento de papas (Tubérculos)spa
dc.subject.lembHojuelas de papaspa
dc.rights.accessrightsinfo:eu-repo/semantics/embargoedAccessspa
dc.type.hasversioninfo:eu-repo/semantics/acceptedVersionspa
dc.rights.localAcceso restringidospa
dc.subject.keywordAcrylamidespa
dc.subject.keywordDiacol Capirospa
dc.subject.keywordFryingspa
dc.subject.keywordPalm oleinspa
dc.subject.keywordPotato flakesspa
dc.subject.keywordPre-treatmentsspa
dc.subject.keywordMaillard reactionspa
dc.identifier.repourlhttp://expeditio.utadeo.edu.cospa
dc.creator.degreeMagister(es) en ingeniería de procesos y sistemas industrialesspa
dc.publisher.programMaestría en ingeniería de procesos y sistemas industrialesspa
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dc.description.hashtag#InfluenciaDePretratamientosSobreReducciónAcrilamidaProcesoFrituraDeHojuelasDePapaVariedadDiacolCapirospa
dc.description.hashtag#InfluenciaDePretratamientosSobreReducciónAcrilamidaProcesoFrituraDeHojuelasspa
dc.description.hashtag#InfluenciaDePretratamientosSobreReducciónAcrilamidaPapaVariedadDiacolCapirospa
dc.format.rda1 recurso en línea (archivo de texto)spa
dc.description.rdaRequerimientos de sistema: Adobe Acrobat Readerspa
dc.description.abstractenglishThe Acrylamide AA has been classified as a probable carcinogenic compound in experimental studies done in animals. Different researchers report that the Maillard reaction is responsible for the brown color of processed foods and the formation of undesirable compounds such as AA, present in carbohidrate-rich foods such as potato chips, cookies and bread, which have gone through baking or frying processes. The objective of this study was to evaluate the effect of different pretreatments on the formation of AA during the frying of potato flakes Diacol Capiro variety. A conventional frying process of immersion at 190C° was used during 5 min: flakes with 2mm thickness, 70+/- 0,5mm diameter, high oleic palm olein with TBHQ in a (g/g) 1:10 potato olein proportion. The following pretreatments were used before frying potato flakes: A30: Immersion in water: 30 min, A60, immersion in water: 60min. AC-10-30: Immersion in citric acid in a concentration of 10g / L: 30min, AC-10-60: Immersion in citric acid in a concentration of 20g / L: 60min, AC-20-30: Immersion in citric acid in a concentration of 20g / L: 30min and AC-20-60: Immersion in citric acid at a concentration of 20g / L: 60min, potato flakes rinsed in distilled water for 0 min correspond to the control. The determination and analytical quantification of AA in potato chips was performed by high performance liquid chromatography (HPLC), the average content of AA present in the pretreated samples ranger between A:60: 276.25 and AC-20-60: 4292.51 μg*kg-1, whose values show a significant decrease (P <0.05) in the AA content between 94.96% and 21.63% respectively compared to the control.spa
dc.publisher.facultyFacultad de Ciencias Naturales e Ingenieríaspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa


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