Publicación: Estudio comparativo de las características fisicoquímicas y reológicas del suero costeño artesanal y comercial del departamento de Córdoba
dc.audience | ||
dc.contributor.advisor | Simanca Sotelo, Mónica | |
dc.contributor.advisor | Alvarez Badel, Beatriz | |
dc.contributor.author | Ruiz Petro, María Mercedes | |
dc.contributor.author | Torres Ruiz, María Elisa | |
dc.contributor.jury | Andrade Pizarro, Ricardo | |
dc.contributor.jury | Denisse de Paula, Claudia | |
dc.date.accessioned | 2024-08-12T12:37:06Z | |
dc.date.available | 2024-08-12T12:37:06Z | |
dc.date.issued | 2024-08-08 | |
dc.description.abstract | El suero costeño es un producto lácteo fermentado autóctono de la región Caribe colombiana, elaborado mayoritariamente de forma artesanal, a través de procesos empíricos que han transcendido de generación a generación. En la actualidad hay interés creciente de la industria de lácteos por elaborar y distribuir este producto en el mercado local y nacional. El objetivo de la investigación fue determinar las características fisicoquímicas y reológicas de marcas comerciales de suero costeño distribuido en la ciudad de Montería-Córdoba. Se seleccionaron cinco (5) marcas comerciales de suero costeño distribuidas en almacenes de cadena. Se caracterizaron fisicoquímicamente mediante los análisis de humedad, proteína, extracto etéreo, ceniza, fibra bruta, carbohidratos, acidez, pH y cloruros y las características reológicas se determinaron mediante pruebas estacionarias con ajustes al comportamiento de acuerdo al modelo de ley de potencia (viscosidad aparente, velocidad de cizallamiento en revoluciones por minuto, índice de consistencia etc.). Los resultados revelan diferencias altamente significativas en el contenido de humedad, proteína, extracto etéreo, fibra, carbohidratos, acidez y pH entre las marcas comerciales de Suero Costeño; y diferencias significativas en el contenido de cenizas y cloruros. En cuanto a las características reológicas se encontró que tres marcas comerciales presentaron diferencias significativas, además de presentar comportamiento Pseudoplástico, además estas muestras presentaron Tixotropía, que puede ser debido a la interacción entre la proteína y la grasa del producto, modificando la estructura interna. De manera general la caracterización fisicoquímica y reológica de marcas comerciales de SC tiene relación con los obtenidos en el SC artesanal. | spa |
dc.description.abstract | "Suero costeño" a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region and has a variety of uses. The objective was to characterize the physicochemical and rheological properties of “Suero Costeño” produced in department of Córdoba-Colombia. Samples of “Suero Costeño” were obtained from local producers, characterized physicochemically (protein, fat, crude fiber, moisture, ash, carbohydrates, chlorides, pH and acidity), and rheologically (stationary tests), adjusting their behavior to the power-law model. The results show great variability in the physicochemical characteristics of the “Suero Costeño” made by the different artisanal producers, classifying it as a full-fat sour cream or light sour cream, and values of protein, pH and acidity similar to similar traditional dairy products from other countries, such as Reindeer sour cream and Curd or cottage cheese. “Suero costeño” can be classified as a pseudoplastic fluid and depending on the raw materials used and the production process, some present thixotropy, which may be the product of interactions between proteins and fats, which cause changes in the internal structure. Due to this great variability in its physicochemical and rheological characteristics, it is necessary to standardize the process of producing to improve the marketing of this Colombian culinary product. | eng |
dc.description.degreelevel | Pregrado | |
dc.description.degreename | Ingeniero(a) de Alimentos | |
dc.description.modality | Trabajos de Investigación y/o Extensión | |
dc.description.tableofcontents | ABSTRACT | eng |
dc.description.tableofcontents | KEY WORDS | eng |
dc.description.tableofcontents | INTRODUCTION | eng |
dc.description.tableofcontents | MATERIALS AND METHODS | eng |
dc.description.tableofcontents | RESULTS AND DISCUSSION | eng |
dc.description.tableofcontents | CONCLUSIONS | eng |
dc.description.tableofcontents | References | eng |
dc.description.tableofcontents | RESUMEN | spa |
dc.description.tableofcontents | ABSTRACT | spa |
dc.description.tableofcontents | INTRODUCCIÓN | spa |
dc.description.tableofcontents | METODOLOGÍA | spa |
dc.description.tableofcontents | CARACTERIZACIÓN FISICOQUIMICA DE SC DE MARCAS COMERCIALES | spa |
dc.description.tableofcontents | ANÁLISIS ESTADÍSTICO DE LAS CARACTERISTICAS FISICOQUIMICAS DEL SC DE MARCAS COMERCIALES | spa |
dc.description.tableofcontents | CARACTERIZACIÓN REOLÓGICA DE SUESRO COSTEÑO DE MARCAS COMERCIALES | spa |
dc.description.tableofcontents | ANÁLISIS ESTADÍSTICO | spa |
dc.description.tableofcontents | RESULTADOS | spa |
dc.description.tableofcontents | CARACTERÍSTICAS FISICOQUÍMICAS DE MARCAS COMERCIALES DE SUERO COSTEÑO . | spa |
dc.description.tableofcontents | CARACTERISTICAS REOLÓGICAS DEL SUERO COSTEÑO……………...14 | spa |
dc.description.tableofcontents | CONCLUSIONES | spa |
dc.description.tableofcontents | AGRADECIMIENTOS | spa |
dc.description.tableofcontents | REFERENCIAS BIBLIOGRÁFICAS | spa |
dc.format.mimetype | application/pdf | |
dc.identifier.instname | Universidad de Córdoba | |
dc.identifier.reponame | Repositorio universidad de Córdoba | |
dc.identifier.repourl | https://repositorio.unicordoba.edu.co/home | |
dc.identifier.uri | https://repositorio.unicordoba.edu.co/handle/ucordoba/8501 | |
dc.language.iso | eng | |
dc.language.iso | spa | |
dc.publisher | Universidad de Córdoba | |
dc.publisher.faculty | Facultad de Ingeniería | |
dc.publisher.place | Berástegui, Córdoba, Colombia | |
dc.publisher.program | Ingeniería de Alimentos | |
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dc.rights | Copyright Universidad de Córdoba, 2024 | |
dc.rights.accessrights | info:eu-repo/semantics/openAccess | |
dc.rights.coar | http://purl.org/coar/access_right/c_abf2 | |
dc.rights.license | Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject.keywords | Fermented milk | |
dc.subject.keywords | Artisanal product | |
dc.subject.keywords | Pseudoplastic fluid | |
dc.subject.keywords | Thixotropic | |
dc.subject.proposal | Suero costeño | |
dc.subject.proposal | Fermentación láctica | |
dc.subject.proposal | Análisis fisicoquímico | |
dc.subject.proposal | Control de calidad | |
dc.subject.proposal | Reología | |
dc.subject.proposal | Velocidad de rotación | |
dc.subject.proposal | Viscosidad aparente | |
dc.title | Estudio comparativo de las características fisicoquímicas y reológicas del suero costeño artesanal y comercial del departamento de Córdoba | spa |
dc.type | Trabajo de grado - Pregrado | |
dc.type.coar | http://purl.org/coar/resource_type/c_7a1f | |
dc.type.coarversion | http://purl.org/coar/version/c_ab4af688f83e57aa | |
dc.type.content | Text | |
dc.type.driver | info:eu-repo/semantics/bachelorThesis | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | |
dspace.entity.type | Publication |
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