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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- Impact of pulsed electric fields on fermentation process during yogurt production(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06) Miranda Mejía, Graciela A.; MORALES DE LA PEÑA, MARIANA; 223211; Morales de la Peña, Mariana; puemcuervo; Arredondo Ochoa, Teresita; Gomez, Lorena; School of Engineering and Sciences; Campus Monterrey; Tejada Ortigoza, ViridianaA study on the effect of pulsed electric fields (PEF) application to the inoculum for natural drinkable yogurt production is presented in this dissertation. This research involves the fermentation time optimization of yogurt production through the application of PEF, as well as the evaluation of the proximal composition, physicochemical characterization, and a discriminatory sensory perception test immediately after processing and during storage of the obtained yogurt treated with PEF, having a control yogurt as a reference. Chapter 1 includes the motivation, problem statement, and context of this study. Chapter 2 is related to the hypothesis and objectives. Chapter 3 comprises the theoretical framework regarding yogurt production, Lacto-fermentation, and PEF principles and applications. Chapter 4 details the materials and methods to conduct the experimental work. Chapter 5 focuses on the results analysis and a discussion. Chapter 6 includes conclusions and recommendations. Finally, it is included a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis. Overall, this master’s dissertation demonstrated that PEF technology is a potential alternative to optimize yogurt production processes through the reduction of fermentation time without significantly altering its proximal content and physicochemical characteristics and sensory perception, resulting in a final pro are included duct similar to that one obtained by the conventional process.
- 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.