Ciencia e Ingeniería en Alimentos y Biotecnología

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Has files: YesSubject: search.filters.subject.LENTEJA DE AGUA

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    Determinación de las propiedades fisicoquímicas, tecnológicas y reológicas de la harina de lenteja de agua (Lemna minor L.) como base para futuras aplicaciones en la industria panadera y pastelera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Vaca Calero, Karen Anahi; García Pazmiño, María Eugenia
    Duckweed (Lemna minor L.) is an aquatic plant widely used in the production of animal feed; however, it is a good alternative source to conventional cereals for the production of flour rich in protein and fiber. The objective of this study was to determine the physicochemical, technological and rheological properties of duckweed flour to promote its use. Flour was obtained by drying at 60 degrees Celsius in a convection dehydrator. The physicochemical and proximate properties were determined according to Ecuadorian INEN and international AOAC standards. The results showed a flour rich in dietary fiber (44,2 percent), fat (2,55 percent) and protein (38,11 percent). It has exceptional technological properties such as: bulk density (0,27 gram per milliliter), water absorption capacity (0,65 gram of water per gram of sample), oil absorption capacity (1,9 gram of oil per gram of sample), emulsifying capacity (29,2 percent) and gelling capacity (5,01 percent). It presents ideal mixographic characteristics for the partial substitution of wheat flour, in dough development, protein quality, starch gelatinization, amylase activity and starch retrogradation with values of 1,12, 0,58, 1,28, 1,00 and 0,004 (Newton per meter) respectively. It is demonstrated that duckweed (Lemna minor L.) flour is a nutritionally and technologically viable option for applications in the baking and confectionery industry. Furthermore, it is an excellent substitute for conventional flours due to its high nutritional content.
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    Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Castillo Salazar, Marco Sebastian; García Pazmiño, María Eugenia
    The need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.