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.
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- High intensity ultrasound processing effect on avocado and soybean oleogels(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-06) Rumayor Escobar, Andrés; Tejada Ortigoza, Viridiana Alejandra; puemcuervo; de la Rosa Millán, Julián; Morales de la Peña, Mariana; Arredondo Ochoa, Teresita; School of Engineering and Sciences; Campus Querétaro; Dibildox Alvarado, ElenaHigh Intensity Ultrasound (HIU) has been used to change crystalline networks of oleogels. The effect of HIU on structure and stability of soybean and avocado oleogels was evaluated. HIU treatments (25 and 50 % amplitude and 15 and 30 s) were applied at controlled 58°C to oleogels (first crystal appearance). All samples were analyzed by crystal morphology, melting behavior, solid fat content (SFC), texture, oil binding capacity (OBC) and viscoelasticity (G’ and G’’). Results showed that HIU reduced crystals size and from needle to a spherulite morphology for all treatments compared to control samples. Melting profile was similar (in shape) for all samples, but HIU samples calorimetry presented narrower peaks compared to controls. The lowest enthalpy values were presented in control samples, due to a smaller number of crystals and enthalpy was not modified among treatments. OBC in soybean samples increased significantly as treatments time and amplitude increased. In avocado oleogels, adhesiveness and OBC increased for the lowest amplitude treatment. HIU treatments increased firmness of all samples in contrast to control. Results showed that HIU can modify oleogels’ microstructure, forming smaller and more crystals than control samples. This formation of smaller crystals increased firmness, adhesiveness and OBC. Viscoelastic behavior was reduced in all HIU treatments for both oils (except A2, which increased) and SFC was reduced as the HIU treatment intensity increased for both matrices.
- 3D printed nutritious food: printability, rheology, and novel approaches towards modification of their structural properties(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-02) Maldonado Rosas, Rubén; Tejada Ortigoza, Viridiana Alejandra; puemcuervo/tolmquevedo; Morales de la Peña, Mariana; Campanella, Osvaldo H.; School of Engineering and Sciences; Campus Monterrey; Cuan Urquizo, EnriqueA study in extrusion-based 3D printing of nutritious food is presented in this dissertation. This study covers the design of a novel food-ink formulation, printability and rheology. Also, the mechanical analysis of post-processed printed products. Chapter 1 includes the motivation, problem statement and context of this study. It also includes the theoretical framework regarding 3D customized food and 3D food printing techniques’ basic principles. Chapter 2 includes the engineering parameters for extrusion of 3D printed food materials. Then Chapter 3 contains the Hypothesis, Objectives and Reserch Plan followed during this project. Manuscript 1 (Chapter 4) is entitled "3D printed nutritious food: printability, rheology, and novel approaches towards modification of their structural properties." Herein correlations among the printability of formulations and their rheological properties were established. This manuscript is planned to be published in the journal Additive Manufacturing. Chapter 5 presents the mechanical properties of the post-processed materials. The abstract and acceptance letter for an oral presentation accepted in the conference Congreso Iberoamericano de Ingeniería en Alimentos (CIBIA XIII) is presented in Chapter 6. Finally, it is included a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis. This dissertation showed rheological properties describing promising applications for novel ingredients. Pregelatinized starch results on printing quality can be used to provide guidance for future Three-Dimensional Food Printing (3DFP) studies, especially for those where a hydrocolloid is used as an additive to improve printing behavior of the food-ink formulations.
- Nutritional characterization and technological functionality of American bullfrog (Lithobates catesbeianus) byproducts as potential food ingredients(Instituto Tecnológico y de Estudios Superiores de Monterrey) Ruiz Haddad, Lucía; TEJADA ORTIGOZA, VIRIDIANA ALEJANDRA; 420889; Tejada Ortigoza, Viridiana Alejandra; emipsanchez; Morales de la Peña, Mariana (Co-asesor); García García, Rebeca María; De la Rosa Millán, Julián; School of Engineering and Sciences; Campus Querétaro; García Amézquita, Luis EduardoThe present dissertation consists of one manuscript covering a study in American Bullfrog's byproducts chemical characterization and technological functionality. The following chapters focused on the theoretical framework regarding frog farming, American bullfrog production in Mexico, frogs' nutritional composition, and food's technological functionality properties and parameters. In the same way, it includes scientific disclosure material and an appendix section with complementary data obtained during data analysis. Manuscript 1 is an article entitled "Characterization of the byproducts of American Bullfrog farming (Lithobates catesbeianus) towards novel food ingredients." Herein presents the chemical composition, amino acid profile, fatty acid profile, technological functionality, and statistical analysis of American Bullfrog byproducts. The proximal characterization of complete frogs (CF), frog legs (FL), and skin (SF) was made. Besides, the techno-functional properties measured were water emulsion capacity (WE), oil emulsion capacity (OE), water absorption (WAC), oil absorption (OAC), foaming capacity (FC), and protein solubility, and the statical analyzes where correlation analyzes among the samples composition and their functional properties, and principal component analysis (PCA) was also performed. The results showed that Mexican frogs' byproducts are a non conventional source of proteins, essential amino acids, unsaturated fatty acids. The samples presented high WAC, OAC, WE, and OE values, although low protein solubility and FC. Correlation analysis showed that technological functionality positively correlates with protein content and basic amino acid content and negatively with fat. PCA proved that two main components explain 95.85% of the variance and correctly separate the samples (CF, LF, and SF). The scientific disclosure chapters include a poster presentation and a document sublimed to the "Premio Rómulo Garza" award. The appendix section includes Correlation between fat and protein content of frogs 'byproducts (d.b.) with techno-functional properties, ANOVA analysis of the fatty acid, amino acid, and frogs' functional properties byproducts (d.b.), and the Eigenvectors of the correlation matrix. This dissertation showed that American bullfrog byproducts have a high nutritional value due to their protein, essential amino acids, and unsaturated fatty content. Besides, they present interesting emulsifying, absorption, and gelling properties, so they have potential applications as functional ingredients. These results could state the basis for implementing an industrial process that takes advantage of these byproducts as food additives or ingredients in food formulations. Moreover, its use will allow reducing the environmental and sanitary risk related to their disuse