Area Academica de Quimica

Panindícuaro de la Reforma, Mexico

Area Academica de Quimica

Panindícuaro de la Reforma, Mexico
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Navarro-Cortez R.O.,Durango Institute of Technology | Hernandez-Santos B.,Tuxtepec Institute of Technology | Gomez-Aldapa C.A.,Area Academica de Quimica | Castro-Rosas J.,Area Academica de Quimica | And 5 more authors.
Revista Mexicana de Ingeniera Quimica | Year: 2016

Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the effects of the PSF proportion in formulations (0 - 30 g/100 g), feed moisture content (14 - 20 g/100 g) and extrusion temperatures (120 - 180 °C) on the physical properties like expansion index (EI), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness (H), pH and total color difference (ΔE). The results indicated that EI, BD and ΔE were significantly affected by increasing the proportion of PSF and BD, whereas increasing ΔE resulted in an opposite effect on EI (P <0.05). Temperature significantly negatively affected (P <0.05) EI and H, while increased moisture content only caused a significant increase (P <0.05) in WAI. Optimal conditions were at an extrusion temperature of 120 °C, feed moisture content of 20 g/100 g and PSF content of 10.36 g/100 g and protein content =11.74 g/100 g. The ready-to-eat snack developed in this research could be considered as a functional food with nutritional and health benefits. © 2016, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.

Castro-Rosas J.,Area Academica de Quimica | Aguirre-Santos E.A.,Durango Institute of Technology | Gomez-Aldapa C.A.,Area Academica de Quimica | Valle-Cervantes S.,Durango Institute of Technology | And 3 more authors.
Quality Assurance and Safety of Crops and Foods | Year: 2016

It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus vulgaris L.) varieties (Bayo Victoria (BV), Negro San Luis (NSL) and Pinto Saltillo (PS)) according to harvest year (2008 and 2010) was studied. Harvest year and variety affected (P>0.05) the following tested variables: 100-grain weight, hardness, water absorption capacity, length, width, thickness, arithmetic diameter, geometric diameter, surface area, volume, sphericity, chemical composition, and cooking time. Weight ranged from 27.72 to 50.39 g among the three varieties. BV exhibited the highest weight (50.39 g), length (14.75 mm), width (9.52 mm in 2008; 9.09 mm in 2010), thickness (6.40 mm in 2008; 6.34 in 2010) and surface area (293.69 mm2). Hardness was highest in NSL and PS in 2008 (181.1 N) and lowest in BV and NSL in 2010 (103.23 N). Hardness in BV and NSL did not differ (P<0.05) between years. Sphericity was highest overall in NSL (70.97% in 2008; 68.91% in 2010). Moisture content was highest in NSL and PS (11.76 g H2O/100 g). In all varieties, moisture content was higher in 2008 than in 2010, although this was not significant (P<0.05). Harvest year affected (P>0.05) protein, crude fibre, ash and carbohydrate content. The highest protein content was found in BV. Varieties harvested in 2008 had the highest cooking time according to default hard-to-cook development during storage; however, PS was unaffected by harvest year and presented the shortest cooking time. © 2015 Wageningen Academic Publishers.

Hernandez-Santos B.,Tuxtepec Institute of Technology | Santiago-Adame R.,Durango Institute of Technology | Navarro-Cortez R.O.,Durango Institute of Technology | Gomez-Aldapa C.A.,Area Academica de Quimica | And 5 more authors.
Journal of Food Science and Technology | Year: 2014

A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm3, surface area was 364.33 mm2, sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from whole meal in all measured parameters, particularly in its protein (44.72 g/100 g) and carbohydrates (44.12 g/100 g) proportions. The defatted meal had higher water absorption capacity (1.28 g/g sample), water solubility capacity (26.06 %), oil absorption capacity (2.04 g/g sample), emulsifying capacity (53.78 %) and gelling capacity (8 % w/v) than the whole meal. Ebony seed physical propertiesmay prove useful in designing post-harvest processing equipment and in quality control. The high protein content of defatted ebony seed meal suggests its use as a natural alternative ingredient in numerous food industry applications. © 2014, Association of Food Scientists & Technologists (India).

Prieto-Garcia F.,Area academica de Quimica | Prieto Mendez J.,Autonomous University of the State of Hidalgo | Acevedo Sandoval O.A.,Autonomous University of the State of Hidalgo | Canales Flores R.A.,Area academica de Quimica | Marmolejo Santillan Y.,Area academica de Quimica
Ciencia e Investigacion Agraria | Year: 2016

Nopal fruits (Opuntia spp.) represent a valuable food in various Latin America countries. Typically, the seeds are discarded. However, they could contain basic components that might enable their use as a nutritional supplement or as another product convenient for the food industry. The objective of this paper was to perform a physical and chemical characterization of the seeds of three species of Opuntia (O. Heliabravoana, O. Xoconostle, and O. ficus-indica) to provide data that will help determine their potential use. Fruits were collected in different municipalities of Hidalgo State, Mexico; its seeds were extracted, dried, and analyzed. The results reveal that, except for small differences, the seeds had similarity in the physical characteristics of density and hardness to abrasion. Due to its relative size and volume, the seed of O. ficus-indica was 2.37 times more voluminous than the smallest seed (O. heliabravoana) and 1.50 times more voluminous than the O. xoconostle seed. The size and morphologies of grains were similar among the species. Due to their relatively high content of oil, fibers, starches and carbohydrates, the seed may represent a nutritional food they result interesting to be evaluated as nutritious food. However, in all the seeds, a substantial amount of lead was found, which is a metal that is non-desirable in any food. © 2016, Pontificia Universidad Catolica de Chile, Facultad de Agronomia e Ingenieria Forestal. All rights reserved.

Rodriguez-Garnica C.,Area Academica de Quimica | Lopez-Ruiz H.,Area Academica de Quimica | Rojas-Lima S.,Area Academica de Quimica | Alvarez-Hernandez A.,Area Academica de Quimica | And 2 more authors.
Journal of the Mexican Chemical Society | Year: 2011

Novel chiral glycinate derivatives (S)-6 and (S)-7 containing the a-phenylethyl group, were prepared and studied as potential precursors of enantiopure α-substituted-α-amino acids. In particular, the alkylation of enolate (S)-7-Li showed substantial (78:22 dr) stereoinduction by the N-(1-phenylethyl)benzamide chiral auxiliary. Addition of DMPU showed no appreciable effect upon the diastereoselectivity. © 2011, Sociedad Química de México.

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