Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
Browse
Search Results
- Evaluation of the partial substitution with cricket flour (Acheta domesticus) on the physicochemical, protein and starch digestibility characteristics of corn tortillas(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-05-25) Alvarez Barajas, Alejandra; DE LA ROSA MILLAN, JULIAN; 229407; De la Rosa Millán, Julián; puemcuervo; Peréz Carrilo, Esther; Tejada Ortigoza, Viridiana Alejandra; School of Engineering and Sciences; Campus MonterreyEdible insects have gained attention as an alternative and sustainable source of protein. One of the challenges is making it attractive for consumers; for this reason, it is often mixed with other ingredients. This thesis research aimed to evaluate how the addition of cricket flour (Acheta domesticus) chemical, nutritional, and digestibility characteristics of corn tortillas. Nixtamalized corn flour (NCF) tortillas with 5%, 7.5%, and 10% A. domesticus flour (AD) were formulated, elaborated, and characterized. Addition of AD caused significant visual differences in samples in terms of color and particle content. Addition of AD increased protein and lipid content while decreasing carbohydrate content. AD addition impacted carbohydrate composition by increasing the fiber portion and reducing the starch content. Furthermore, starch composition was also affected, AD increased RS (resistant starch) content. The in vitro starch digestibility was affected with the substitution of AD, which was strongly negatively correlated (R=-0.99) with the substitution percentage of AD. The presence of amylose-lipid complex, a type of resistant starch, was observed in differential scanning calorimetry, with a second transition at temperatures above 100oC. Principal component analysis (PCA) showed an important cluster between lipid content and resistant starch content which also supports DSC findings. The lowest glycemic index (GI) in vitro was observed in tortillas substituted at 10% with AD. In vivo, results differed, and the lowest GI value was observed in the samples with 7.5% of AD.
- Effect of processing conditions on physical-chemical and structural characteristics of cacao (Theobroma cacao L.)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-05-14) Guillén Guerrero, Karla María; De la Rosa Millán, Julián; puemcuervo; Morales de la Peña, Mariana; Tejada Ortigoza, Viridiana Alejandra; School of Engineering and Sciences; Campus MonterreyThree cocoa bean (Theobroma cacao L.) fermentations were carried out with a duration of 6 days simulating the box technique, with the aim to observe the biochemical changes and their effect on chemical and physicochemical characteristics, the temperature at the last fermentation stage was modified 50 °C for control, 40 °C (F40), and 60 °C (F60). Therefore, there were changes in pH into the cotyledons with 5.3, 5.7, and 5.0 for control, F40 and F60, respectively, which developed variations in the chemistry and structure of the cocoa bean. A proximal analysis was carried out (moisture, ash, proteins, lipids, and carbohydrates) as well as the determination of Free Amino Nitrogen (FAN), Phenolic Compounds (PC), Antioxidant Activity, Enzyme Activity, and Image structural Analysis. According to a Pearson Correlation Analysis and a Principal Component Analysis (PCA), the most significant response variables on day 6 of fermentation are FAN, with 11.41 ± 0.31, 10.38 ± 0.23, 12.50 ± 0.65 g / kg obtained for control, F40 and F60; and phenolic compounds with 42.00 ± 0.96, 66.43 ± 0.07 and 22.41 ± 0.96 mg Gallic Acid / g cocoa for control, F40 and F60 respectively. Changes in the behavior of enzymatic activity related to FAN and PC were also observed since proteases and amylases decreased their activity in F60, while they increased in lipases, inverse to the F40 treatments, compared with control. The degree of fermentation was determined with the cracking of the cotyledons as a parameter where 39% is observed for control, 32% for F40, and 49% for F60, showing that low and over fermentation temperatures cause variations in enzyme behavior, metabolite production and structure of cacao bean.