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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Incorporation of microencapsulated iron in dried chili mangoes (Mangifera indica L. var. Ataulfo) with ultrasound pre-treatment
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-23) Rodríguez Rodríguez, Maribel; Morales de la Peña, Mariana; puemcuervo, emimayorquin; Tejada Ortigoza, Viridiana Alejandra; Maldonado Guevara, Blanca Isabel; School of Engineering and Sciences; Campus Querétaro; Arredondo Ochoa, Teresita
The study of the incorporation of microencapsulated iron in dried chili mangoes with ultrasound (US) pre-treatment is presented in this dissertation. This research involves the establishment of iron microencapsulation process through spray drying, as well as the evaluation of US treatment impact in i) iron microcapsules incorporation into food matrix and ii) in mango drying process. Also, proximal, physicochemical and sensorial analysis of the final product were conducted. Chapter 1 includes the motivation, problem statement, and context of this study. Chapter 2 contains the hypothesis, objectives and research plan followed during this project. Chapter 3 covers the theoretical framework regarding iron absorption and deficiency, development of new products, US treatment and microencapsulation principles. Chapter 4 details the materials and methods to conduct the experimental work. Chapter 5 includes the discussion of obtained results. Chapter 6 presents conclusions and recommendations. Finally, a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis are included. This dissertation demonstrated that the incorporation of iron microcapsules in mango applying US treatment is a potential alternative to obtain dried chili mangoes with high content of protein (41.56 ± 3.71 g/100 g) and iron (9.57 ± 0.08 mg/100 g), with sensorial acceptability that could be consumed as “healthy snacks” for children with iron deficiency.

Ciencias Exactas y Ciencias de la Salud

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