FRD - Investigación - Ciencia y Tecnología
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Item Strategies to develop healthier industrial white slice diary bread through fat, sugar and flour substitution(2021-04) Conde Molina, Débora; Quevedo, Carla; Arqueros, ValeriaIntroduction. Industrial white slice dairy bread (WSDB) is an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. Three commercial substitutes were evaluated in this study in order to improve nutritional profile of bread. Materials and methods. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute and Granofiber Sym 200 (GS200) as flour substitute, were assessed by analyzing the dough fermentative properties using Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling using Mixolab. Additionally, loaf specific volume and texture profile were measured as baking quality parameters. Results and discussion. In case of fat substitution, TFLS caused a similar effect to fat, showing high starch gelatinization. In agreement, fat and TFLS provided WSDB with similar changes in crumb texture, which led to improve the quality of bread preservation at short shelf life of end-product (5 and 10 days). Otherwise, sugar substitution influenced mainly gas production during fermentation stage. However, dough development was similar when sugar or GS was added in WSDB, thereby increasing loaf specific volume. These results may indicate that GS applied in a complex formulation bread as WSDB, provides a suitable effect like sugar. Concerning flour replacement, several rheology changes and a significant decrease of gas production occurred on GS200 added-dough. However, GS200 showed an important contribution in gas retention capacity, influencing in good dough development. Therefore, bread loaf specific volume of WSDB+GS200(3%) and WSDB+GS200(6%) showed satisfactory results, indicating the potential capacity to use GS200 on WSDB recipe to formulate high fiber bread. Conclusions. We conclude that substitutes evaluated in this work can be used for breadmaking to improve nutritious quality of bread for health benefits.Item Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread(2020-12-31) Conde Molina, Débora; Quevedo, Carla; Arqueros, ValeriaImproving nutritional profile food is a growing area of interest in the food industry, due to there being a raising awareness toward healthy foods. Furthermore, knowledge about the relationship between food, its physiological function and diseases is increasing, particularly in obesity, diabetes, cardiovascular diseases and some types of cancer [1, 2, 3, 4]. Therefore, food industry works with healthcare professionals, scientific community, government, and media in order to ensure that the public has accurate information on healthy food [5]. Accordingly, the improvement of the nutritional quality of bread represents an interesting alternative to accompany the planning of food policies for healthy lifestyles, due bread is one of the most consumed food products in the world, in Argentina 70 it being kg / inhab / year [6]. Particularly white slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, and it contains fat and sugar in its formulation, resulting in an interesting target to reduce calory content. Knowing the functions and responses of substitutes in dough, it is very important to establish when reducing or removing it from the baking products. Substitutes result in the induction of different bread properties; hence, these effects study should be considered in order to preserve the original quality parameters required for bread production. Bread may be successfully prepared with a reduction of fat, sugar and flour, this modification may fit into many calorie-restricted diets and the product will be similar than the unmodified original counterpart. Thus, this research aims to evaluate the effect of fat, sugar and flour substitution on fermentative and rheological properties on flour and then on WSDB. Toler Fat Less Saladas (TFLS) as fat substitute, Granofiber Sweet (GS) as sugar substitute, Granofiber Sym 200 (GS200) as flour substitute, were respectively tested in order to validate their replacement capabilities to formulate bread with better nutritional quality than originally formulated. Manuscript is organized as follows. Section I contains the introduction of the background of this investigation. Section II focuses in the process involved in the bread production and the properties of each stage. Section III provides an explanation on the determination of the fermentative and rheological properties of flour and bread formulations, including preparation of bread and bread baking quality. Section IV discusses the effects of substitutes on flour and bread properties. Section V provides the concluding remarks.Item Sodium chloride substitution in industrial white slide diary bread(2021-03) Conde Molina, Débora; Quevedo, Carla; Arqueros, ValeriaIntroduction. The effect of sodium chloride replacement was studied in industrial white slice diary bread, promoting a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization´s recommendation to reduce dietary salt intake. Materials and methods. Granolife CV Sustisal 100 (GCVS100) was evaluated as sodium chloride substitute analyzing the dough fermentative properties by Rheofermentometer, and the dough behaviour properties on mixing–heating–cooling by Mixolab. Additionally, loaf specific volume and texture profile were considered as baking quality parameters. Results and discussion. The addition of GCVS100 or NaCl to wheat flour dough led to decrease gas production during fermentation stage. However, they significantly increased the coefficient of gas retention, promoting the improvement of the gluten network and allowing to get a dough development curve similar to dough flour. Additionally, both ingredients changed several flour dough parameters in Mixolab. Water absorption was decreased, dough stability was prolonged, gelatinization process (C3-C2) was reduced, stability of the starch gel when heated (C4- C3) was improved and retrogradation of the starch was increased. GCVS100 assessed in WSDB formula showed similar effects than NaCl. The addition of GCVS100 or NaCl to WSDB caused reduction of gas production during fermentation. Meanwhile, the coefficient of gas retention did not show significant differences between the treatments, due to WSDB formulation include compounds promoter of strengthening of the gluten structure of the dough that masked NaCl and GCVS100 effect. In this way, NaCl and GCVS100 led to decrease dough development according to less gas production. WSDB baking parameters revealed that bread loaf specific volume was significantly higher for WSDB without NaCl or GCVS100, in agreement with fermentation results. Texture profile analysis of WSDB did not showed changes in crumb firmness and springiness when NaCl or GCVS100 is added. Conclusions. The addition of GCVS100 in WSDB caused a similar effect to NaCl. The results of the present study suggest that GCVS100 exhibits a potential use to obtain sodium-free WSDB.Item Development of bioremediation strategies based on the improvement of biomass production from isolated strains in hydrocarbon contaminated soils and their application in bioremediation technologies.(2019-07-07) Conde Molina, Débora; Liporace, Franco; Quevedo, CarlaContaminated sites with petroleum compounds are frequently observed, requiring the development of innovative technologies for its remediation. The problem is caused due to the widespread usage of petroleum-based products. Their discharge and accidental spillage in the environment prove to be hazardous both to the surroundings and life forms. Bioremediation is an efficient strategy for cleaning up sites contaminated with organic pollutants. It is a non-invasive and cost-effective technique that relies on natural decontamination using microbes of isolated strains from contaminated areas for the clean-up of these petroleum hydrocarbons. The Zárate-Campana industrial center, located in Buenos Aires, represents one of the most important petrochemical areas in Argentina, with several companies carrying out petrochemical activities. In this study, we have investigated the ability of microorganisms to degrade these hydrocarbons. Samples were collected in the surroundings of the Campana area and screened for hydrocarbon degrading bacteria. 4 of the 13 strains previously isolated from contaminated sites were screened and identified as Pseudomonas sp, Cellulosimicrobium sp and Ochrobactrum sp. A new approach using MT1A3, belonging to Pseudomonas genus in petroleum biodegradation from the use of different carbon and nitrogen sources, was proposed to provide maximum biomass production and was evaluated for its degradation characteristics. MT1A3 grew in all carbon sources tested and was able to grow in a hydrocarbon mixture obtaining 1.79 g/L of biomass production at 25 ºC after 7 days. When comparing the use of different low-cost agro-industrial co-products as an alternative carbon source, the biomass production was significantly higher in crude peanut oil in comparison to all other substrates (p < 0.05), thus resulting in a biomass of 7.29 g/L. The most efficient nitrogen source for obtaining biomass from MT1A3 was NaNO3. Based on these results, the effectiveness was evaluated by monitoring total hydrocarbons (THs) and n-alkanes degradation as well as changes in bacterial population of natural attenuation, biostimulation and bioaugmentation treatments in microcosm design over a 120-day period. The best treatment, which involved bioaugmentation (MT1A3) and biostimulation strategies, showed a degradation of 40.05 % of total hydrocarbons with respect to the natural attenuation treatment used as control. The highest concentration of THAB and HDB was recorded, reaching a value of 2,17x1010 CFU and 8,91x106 UFC respectively.Item Estudio de cepa autóctona aislada de suelos contaminados con hidrocarburos para su utilización en tecnologías de biorremediación(Asociación Argentina de Microbiología, 2018) Conde Molina, Débora; Liporace, Franco; Quevedo, CarlaSe aislaron cepas degradadoras de hidrocarburos de zonas contaminadas en Campana (Bs.As). El aislamiento se llevó a cabo usando cultivos de enriquecimiento: medio salino mínimo (MSM) suplementado con una mezcla de hidrocarburos comerciales (HC) como única fuente de carbono. Paralelo a esto, se estudió la capacidad de biosíntesis de surfactantes de estas cepas a través de la medición de la tensión superficial (ST). La cepa AgHC, perteneciente a género Pseudomonas, fue seleccionada para realizar los ensayos de optimización utilizando diferentes fuentes de carbono. Los cultivos fueron incubados durante 48h en MSM con glucosa o glicerol como sustratos. La biomasa obtenida en esta etapa se transfirió a MSM fresco con HC durante 72h. AgHC fue capaz de crecer utilizando todas las fuentes de carbono ensayadas. En cuanto a la medición ST, mostró ser menor cuando se usaron Glucosa y Glicerol. No se observó un descenso significativo cuando se utilizó HC