Snack a partir de rodajas de remolacha de bajo contenido lipídico fortificado con hierro
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Date
2022-10-01
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El objetivo de esta tesis se centró en obtener un snack de remolacha fortificado en hierro (Fe). El proceso
consistió en un pretratamiento por deshidratación osmótica/impregnación con Fe (DO/I) durante 30 min
para mejorar sus características nutricionales. Luego, se realizó un recubrimiento de las rodajas de remo-
lacha con carboximetilcelulosa (CMC) por inmersión para reducir la absorción de aceite durante la fritura
a una temperatura de 180 °C durante 3 min. Posteriormente, se realizó un secado combinado microondas
más convección por aire caliente) por 3 min hasta alcanzar una humedad en base húmeda de 20 %, tal
como recomienda el Código Alimentario Argentino. Los procesos de fritura y secado combinado final se
modelaron y se determinaron los coeficientes de difusividad efectiva del agua con el modelo de Crank.
El snack obtenido contiene un 22 % del valor diario recomendado de hierro por porción. Respecto a la
cantidad de lípidos, presentó un 55 % menos que el promedio de los analizados del mercado y asimismo,
valores de sodio inferiores.
The aim of this thesis was focused on obtaining an Fe-fortified beetroot snack. The process consisted of a pretreatment by osmotic dehydration/ impregnation with Fe (DO/I) for 30 min to improve its nutritional characteristics. Then, the beetroot slices were coated with carboxymethylcellulose (CMC) by immersion to reduce oil absorption during frying at a temperature of 180 °C for 3 min. Subsequently, a combined drying (microwave plus hot air convection drying) was carried out for 6 min until reaching a humidity of 20 % on a wet basis, as recommended by the Argentine Food Code. The frying and combined drying processes were modeled and the effective diffusivity coefficients of water were determined by applying the Crank model for each of them. The snack obtained contains 22 % of the recommended daily value of iron per serving. Regarding the amount of lipids, it resulted in 55 % less than the average of those analyzed in the market. Its sodium value was lowered as well.
The aim of this thesis was focused on obtaining an Fe-fortified beetroot snack. The process consisted of a pretreatment by osmotic dehydration/ impregnation with Fe (DO/I) for 30 min to improve its nutritional characteristics. Then, the beetroot slices were coated with carboxymethylcellulose (CMC) by immersion to reduce oil absorption during frying at a temperature of 180 °C for 3 min. Subsequently, a combined drying (microwave plus hot air convection drying) was carried out for 6 min until reaching a humidity of 20 % on a wet basis, as recommended by the Argentine Food Code. The frying and combined drying processes were modeled and the effective diffusivity coefficients of water were determined by applying the Crank model for each of them. The snack obtained contains 22 % of the recommended daily value of iron per serving. Regarding the amount of lipids, it resulted in 55 % less than the average of those analyzed in the market. Its sodium value was lowered as well.
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snack de remolacha, remolachas fortificadas con fe, deshidratación osmótica, fritura y secado combinado, recubrimiento con cmc, beetroot snack, fe-fortified beets, osmotic dehydration, combined frying and drying, cmc coating
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Proyecciones Vol. 20 (2)
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