Influencia de los ácidos tartárico, fumárico y málico sobre la actividad antioxidante del plátano (Musa paradisiaca), camote (Ipomoea batatas) y yuca (Manihot esculenta) para la producción de snacks (chifles).
| dc.contributor.advisor | Salazar Llorente, Enrique José | |
| dc.contributor.author | Campuzano Pérez, Stalin Ronaldo | |
| dc.date.accessioned | 2024-08-29T20:28:08Z | |
| dc.date.available | 2024-08-29T20:28:08Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17044 | |
| dc.description | The search for healthy alternatives has driven the development of snacks such as plantain, sweet potato and cassava chifles, which stand out for their flavor and nutritional value. The incorporation of organic acids such as tartaric, fumaric and malic could be key to improving the antioxidant activity and quality of these products. The present work was carried out in an exploratory bibliographic review of relevant and verifiable scientific information, scientific articles, undergraduate theses, postgraduate theses, academic journals, books and web pages that meet criteria of relevance and scientific quality of recent years were selected. Through the analysis of results, the following conclusions are described: Tartaric, furamic and malic acid can improve the stability and antioxidant capacity of phenolic compounds present in snacks based on cassava, banana and sweet potato. The addition of synthetic antioxidants such as malic, tartaric and fumaric acid decreased the coloration and extractability of the color, favoring the properties related to the sensory quality (flavor and aroma) of the cassava, sweet potato and banana snacks, due to the caloric content and beneficial for the contribution of essential micronutrients. L cysteine, ascorbic acid and citric acid as antioxidants are the best treatment to prevent the darkening of banana pieces. The antioxidant extracted from cassava, resveratrol, helps with the production of bad cholesterol in the body. The phenolic acid compounds, lignins, tannin and anthocyanins in sweet potatoes with antioxidant activity present great benefits for the health and nutrition of consumers. The most used methods to determine the antioxidant capacity of snacks are: ABTS Method (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH Method (2,2-Diphenyl-1-picrylhydrazy) | es_ES |
| dc.description | The search for healthy alternatives has driven the development of snacks such as plantain, sweet potato and cassava chifles, which stand out for their flavor and nutritional value. The incorporation of organic acids such as tartaric, fumaric and malic could be key to improving the antioxidant activity and quality of these products. The present work was carried out in an exploratory bibliographic review of relevant and verifiable scientific information, scientific articles, undergraduate theses, postgraduate theses, academic journals, books and web pages that meet criteria of relevance and scientific quality of recent years were selected. Through the analysis of results, the following conclusions are described: Tartaric, furamic and malic acid can improve the stability and antioxidant capacity of phenolic compounds present in snacks based on cassava, banana and sweet potato. The addition of synthetic antioxidants such as malic, tartaric and fumaric acid decreased the coloration and extractability of the color, favoring the properties related to the sensory quality (flavor and aroma) of the cassava, sweet potato and banana snacks, due to the caloric content and beneficial for the contribution of essential micronutrients. L cysteine, ascorbic acid and citric acid as antioxidants are the best treatment to prevent the darkening of banana pieces. The antioxidant extracted from cassava, resveratrol, helps with the production of bad cholesterol in the body. The phenolic acid compounds, lignins, tannin and anthocyanins in sweet potatoes with antioxidant activity present great benefits for the health and nutrition of consumers. The most used methods to determine the antioxidant capacity of snacks are: ABTS Method (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH Method (2,2-Diphenyl-1-picrylhydrazy) | es_ES |
| dc.description.abstract | La búsqueda de alternativas saludables ha impulsado el desarrollo de snacks como los chifles de plátano, camote y yuca, que destacan por su sabor y valor nutritivo. La incorporación de ácidos orgánicos como el tartárico, fumárico y málico podría ser clave para mejorar la actividad antioxidante y la calidad de estos productos. El presente trabajo se realizó en una revisión bibliográfica explorativa de información científica relevante y verificable, se seleccionó artículos científicos, tesis de grado, tesis de posgrado, revistas académicas, libros y páginas web que cumplan con criterios de relevancia y calidad científica de los últimos años. Mediante el análisis de resultados se describen las siguientes conclusiones: El ácido tartárico, fumárico y málico pueden mejorar la estabilidad y la capacidad antioxidante de los compuestos fenólicos presentes en snacks a base de yuca, plátano y camote. La adición de antioxidantes orgánicos como acido málico, tartárico y fumárico disminuyó la decoloración y aumenta la estabilidad del color favoreciendo las propiedades relacionadas con la calidad sensorial (sabor y aroma) de los snacks de yuca, camote y plátano, por el contenido calórico y beneficiosas por el aporte de micronutrientes esenciales. La L-cisteina, acido ascórbico y ácido cítrico como antioxidantes son el mejor tratamiento para evitar el oscurecimiento de trozos de plátano. El antioxidante extraído de la yuca el resveratrol ayuda con la redacción del colesterol malo en el organismo. Los compuestos ácidos fenólicos, ligninas, tanino y antocianinas del camote con actividad antioxidante presentan grandes beneficios para el ámbito de la salud y nutrición de los consumidores. Los métodos más utilizados para determinar la capacidad antioxidante de los snacks son: Método ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) y Método DPPH (2,2-Diphenyl-1-picrylhydrazy). | es_ES |
| dc.format.extent | 34 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Antioxidantes | es_ES |
| dc.subject | Compuestos | es_ES |
| dc.subject | Métodos | es_ES |
| dc.subject | Calidad | es_ES |
| dc.title | Influencia de los ácidos tartárico, fumárico y málico sobre la actividad antioxidante del plátano (Musa paradisiaca), camote (Ipomoea batatas) y yuca (Manihot esculenta) para la producción de snacks (chifles). | es_ES |
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