Evaluación de la inclusión de oligosacáridos de avena y Lactobacillus casei subsp. rhamnosus como probiótico en quesos frescos

dc.contributorGutiérrez Álvarez, Luis Felipe
dc.contributorCruz Guerrero, Alma Elizabeth
dc.creatorMarín Martínez, Andrés Felipe
dc.date.accessioned2020-08-26T03:32:34Z
dc.date.available2020-08-26T03:32:34Z
dc.date.created2020-08-26T03:32:34Z
dc.date.issued2019-11-25
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/78229
dc.description.abstractThe aim of this study was to evaluate the inclusion of oat oligosaccharides in the formulation of fresh cheeses. In the first instance, two extraction methods of these compounds were evaluated. The first one was a conventional method (hot aqueous extraction), and the second one was an ultrasound assisted extraction method, under different time (15 and 30 minutes) and temperature (20 °C, 55 °C and uncontrolled temperature) conditions. The application of ultrasound for 30 minutes at 55 °C displayed the highest extraction yield (4.29 ± 0.70%), whereas conventional method displayed the lowest (1.64 ± 0.17%). Conversely, the conventional method presented the greatest total sugars content in its extract (80.83 ± 8.27%). Once β-glucans were obtained, its inclusion at concentrations of 0.25, 0.50 y 0.75% in cuajada-type fresh cheese was evaluated. The addition of 0.25% of oligosaccharides displayed higher cuajada-type cheese yield associated with an increase in moisture content, as well as higher oligosaccharides retention in the cheese. The other two concentrations (0.50 and 0.75%) showed an evident thermodynamic incompatibility between these oligosaccharides and caseins, which affected milk coagulation, and the physicochemical properties of cuajada-type fresh cheeses. Finally, the addition of oligosaccharides at 0 and 0.25%, and the inclusion of Lactobacillus casei subsp. rhamnosus were evaluated in panela-type fresh cheese during storage at 4 °C (1, 7, 14 and 21 days). Viability of probiotic in both cheeses was above 106 CFU/g of cheese during storage, which supports the idea of panela-type cheese as a suitable vehicle for probiotics release. Additionally, stability of both cheeses under storage conditions of 4 °C and vacuum packaging were guaranteed for 21 days at least.
dc.description.abstractEsta investigación tuvo como objetivo la evaluación de la inclusión de oligosacáridos de avena en la formulación de quesos frescos. Para ello, se evaluó la extracción de estos compuestos por dos métodos, uno convencional (extracción acuosa en caliente), y otro con aplicación de ultrasonido bajo diferentes condiciones de tiempo (15 y 30 minutos) y temperatura (20 °C, 55 °C y sin control de temperatura). La aplicación de ultrasonido durante 30 minutos a 55 °C presentó el mayor rendimiento de extracción (4.29 ± 0.70%), mientras el método convencional obtuvo el menor rendimiento (1.64 ± 0.17%). Por el contrario, el extracto obtenido con el método convencional presentó el mayor contenido de azúcares totales (80.83 ± 8.27%). Una vez extraídos los β-glucanos, se evaluó su inclusión en concentraciones de 0.25, 0.50 y 0.75% en un queso fresco tipo cuajada. Con la adición al 0.25% se presentó un mayor rendimiento quesero asociado a un mayor contenido de humedad, así como una mayor retención de oligosacáridos en la cuajada (56.56 ± 8.83%). Con las dos mayores concentraciones (0.50 y 0.75%) de oligosacáridos, se evidenció la incompatibilidad de los β-glucanos con las caseínas, lo que afectó tanto la coagulación de la leche como las propiedades fisicoquímicas de las cuajadas. Por último, se evaluó la adición de oligosacáridos (0 y 0.25%), y la inclusión de Lactobacillus casei subsp. rhamnosus en un queso fresco tipo panela durante el almacenamiento (días 1, 7, 14 y 21) a 4 °C. La viabilidad del probiótico en ambos quesos estuvo por encima de 106 UFC/g de queso durante todo el almacenamiento, lo cual hace al queso tipo panela un buen alimento para la provisión de estos microorganismos benéficos para el ser humano. Finalmente, se garantizó una estabilidad de por lo menos 21 días de los quesos refrigerados a 4 °C y empacados al vacío.
dc.languagespa
dc.publisherBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
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dc.rightsAtribución-SinDerivadas 4.0 Internacional
dc.rightsAcceso abierto
dc.rightshttp://creativecommons.org/licenses/by-nd/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.titleEvaluación de la inclusión de oligosacáridos de avena y Lactobacillus casei subsp. rhamnosus como probiótico en quesos frescos
dc.typeOtro


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