Canitas de Felipe Pescador, Mexico

Durango Institute of Technology

www.itdurango.mx/
Canitas de Felipe Pescador, Mexico

The Durango Institute of Technology is a Mexican public university located in the state of Durango. Wikipedia.


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Rodriguez-Miranda J.,Tuxtepec Institute of Technology | Ruiz-Lopez I.I.,Autonomous University of Puebla | Herman-Lara E.,Tuxtepec Institute of Technology | Martinez-Sanchez C.E.,Tuxtepec Institute of Technology | And 2 more authors.
LWT - Food Science and Technology | Year: 2011

Extruded snacks were prepared from flour blends made with taro and nixtamalized (TF-NMF) or non-nixtamalized maize (TF-MF) using a single-screw extruder. A central composite design was used to investigate the effects of taro flour proportion in formulations (0-100 g/100 g) and extrusion temperatures (140-180 °C) on the following indices: expansion (EI), water solubility (WSI), water absorption (WAI) and fat absorption (FAI). Moreover, selected TF-NMF and TF-MF extruded products were partially characterized through proximate chemical analysis, resistant starch, color, pH, water activity, apparent density, hardness, and sensory analysis. Results indicated that EI and WSI of both TF-MF and TF-NMF extrudates were significantly increased by the use of higher proportions of taro flour, while the opposite behavior was observed for the FAI (p < 0.05). Taro flour at higher proportions in both extrudates did not produce a significant change of WAI, while the use of higher extrusion temperatures only caused a significant increase of FAI in TF-MF extrudates (p < 0.05). This study showed that flour mixtures made from taro and nixtamalized maize flour produced puffed extruded snacks with good consumer acceptance. © 2010 Elsevier Ltd.


Medina-Torres L.,National Autonomous University of Mexico | GarcIa-Cruz E.E.,National Polytechnic Institute of Mexico | Calderas F.,National Autonomous University of Mexico | Gonzalez Laredo R.F.,Durango Institute of Technology | And 4 more authors.
LWT - Food Science and Technology | Year: 2013

The spray-drying process has been previously used to encapsulate food ingredients such as antioxidants. Thus the objective of this work was to produce microcapsules of gallic acid, a phenolic compound that acts as antioxidant, by spray drying with an aqueous extract of nopal mucilage (Ofi), which acted as an encapsulating agent. The rheological response and the particle size distribution of the final solutions containing gallic acid at concentrations of 6 g/100 mL were characterized along with the control sample, no gallic acid added, to elucidate the degree of encapsulation. The drying parameters to prepare the microcapsules with extract of nopal mucilage were: inlet air temperature (130 and 170 °C) and speed atomization (14,000 and 20,000 rpm). The rehydrated biopolymer showed a non-Newtonian pseudoplastic behavior. The Cross Model was used to model the rheological data. Values for ". m" varied between 0.55 and 0.85, and for " time characteristic,. λ", the range was between 0.0071 and 0.021 s. The mechanical spectra showed that the sample with gallic acid was stable long term (>2 days) and presented a bimodal particle size distribution. This study demonstrated the effectiveness of nopal mucilage when utilized as wall biomaterial in microencapsulation of gallic acid by the spray-drying process. © 2012 Elsevier Ltd.


Rodriguez-Gonzalez V.M.,Durango Institute of Technology | Rodriguez-Gonzalez V.M.,Universidad Juárez del Estado de Durango | Femenia A.,University of the Balearic Islands | Minjares-Fuentes R.,University of the Balearic Islands | And 2 more authors.
LWT - Food Science and Technology | Year: 2012

Functional properties (FPs) of pasteurized extracts of Aloe barbadensis Miller, rich in bioactive polymer acemannan and cell wall polysaccharides, were optimized using response surface methodology. Box-Behnken design was applied to evaluate the effects of three independent variables: age of plant (X 1 = 3-5 years), pasteurization temperature (X 2 = 65-85 °C), and pasteurization time (X 3 = 15-35 min) on swelling (Sw), water retention capacity (WRC), and fat adsorption capacity (FAC). Analysis of variance showed that the contribution of quadratic models was significant for the responses. From response surface plots, age of plant, time and temperature exhibited independent and interactive effects on Sw, WRC and FAC properties. The optimal conditions to obtain alcohol insoluble residues (AIRs) from pasteurized samples with the highest values for the FPs analysed were: (1) X 1 = 3.6 years, X 2 = 65 °C, X 3 = 15 min for Sw; (2) X 1 = 4.0 years, X 2 = 75.3 °C, X 3 = 20.5 min for WRC; (3) X 1 = 4.0 years, X 2 = 70.1 °C, X 3 = 15 min for FAC. These optimum conditions allowed the obtention of AIRs from pasteurized aloe samples exhibiting: (1) Sw of 308.0 mL g -1 AIR; (2) WRC of 30.0 g H 2O g -1 AIR; and (3) FAC of 33.9 g Oil g -1 AIR. A close agreement between experimental and predictive values was found. These results may be used for the pasteurization process of A. barbadensis Miller in industry. © 2012 Elsevier Ltd.


Tovar N.A.,Durango Institute of Technology | Suarez R.,Polytechnic University of Catalonia
IFAC Proceedings Volumes (IFAC-PapersOnline) | Year: 2014

This paper proposes a method that finds a locally optimal grasp of an articulated 2D object with n links considering frictionless contacts. The surface of each link of the object is represented by a finite set of points, thus it may have any shape. The proposed approach finds, first, an initial force-closure grasp and from it starts an iterative search of a local optimum grasp. The quality measure considered in this work is the largest perturbation wrench that a grasp can resist with independence of the direction of the perturbation. The approach has been implemented and some illustrative examples are included in the article. © IFAC.


Figueroa Perez M.G.,Autonomous University of Queretaro | Rocha-Guzman N.E.,Durango Institute of Technology | Mercado-Silva E.,Autonomous University of Queretaro | Loarca-Pina G.,Autonomous University of Queretaro | Reynoso-Camacho R.,Autonomous University of Queretaro
Food Chemistry | Year: 2014

Infusions are widely consumed all over the world and are a source of dietary antioxidants, which can be improved in plants using elicitors. The aim of this study was to evaluate the foliar application of salicylic acid (SA) (0.5, 1 and 2 mM) or hydrogen peroxide (H2O2) (0.05, 0.1 and 0.5 mM) on peppermint (Mentha piperita) plants and its effect on the metabolite profile and antioxidant capacity of resulting infusions. Whereas 2 mM SA treatment improved plant growth parameters and metabolite profile (carbohydrates and amino acids), 0.5 and 1 mM SA treatments increased phenolic compound concentration. Sinapic acid, rutin and naringin were detected only in SA treatments; antioxidant capacity was also improved. Regarding H 2O2 treatments, no differences in plant growth parameters, metabolite profile or antioxidant capacity were found. Therefore, the application of SA to peppermint is recommended in order to improve bioactive compounds and the antioxidant capacity of infusions. © 2014 Elsevier Ltd. All rights reserved.


Gallegos-Infante J.A.,Durango Institute of Technology | Rocha-Guzman N.E.,Durango Institute of Technology | Gonzalez-Laredo R.F.,Durango Institute of Technology | Pulido-Alonso J.,Universidad Juárez del Estado de Durango
Food Chemistry | Year: 2010

The effect of traditional cooking, roasting and germination on the antioxidant capacity of a Mexican barley cultivar is presented. Barley dried grains were processed and phenolic extracts obtained by successive extractions with hexane, aqueous acetone (70%), aqueous methanol (50%) and water. Total phenolic content was evaluated by the Folin-Ciocalteu method and the radical scavenging capacity by the DPPH method. The inhibition of LDL oxidation was also determined. Results showed that cooking and roasting barley extracts increase, the total phenolic content in comparison with control (unprocessed) barley extracts, but the germination reduces it. Germinated seeds subjected to roasting, cooking and unprocessed barley grains showed a higher antioxidant activity (IC50). Traditionally cooked barley grains showed the highest inhibition of LDL oxidation. These results indicate that processing affects significantly the antioxidant capacity of barley phenolic extracts. © 2009 Elsevier Ltd. All rights reserved.


Perez-Ramirez I.F.,Autonomous University of Queretaro | Castano-Tostado E.,Autonomous University of Queretaro | Ramirez-De Leon J.A.,Autonomous University of Tamaulipas | Rocha-Guzman N.E.,Durango Institute of Technology | Reynoso-Camacho R.,Autonomous University of Queretaro
Food Chemistry | Year: 2015

Plant infusions are consumed due to their beneficial effects on health, which is attributed to their bioactive compounds content. However, these compounds are susceptible to degradation during processing and storage. The objective of this research was to evaluate the effect of stevia and citric acid on the stability of phenolic compounds, antioxidant capacity and carbohydrate-hydrolysing enzyme inhibitory activity of roselle beverages during storage. The optimum extraction conditions of roselle polyphenolic compounds was of 95°C/60 min, which was obtained by a second order experimental design. The incorporation of stevia increased the stability of colour and some polyphenols, such as quercetin, gallic acid and rosmarinic acid, during storage. In addition, stevia decreased the loss of ABTS, DPPH scavenging activity and α-amylase inhibitory capacity, whereas the incorporation of citric acid showed no effect. These results may contribute to the improvement of technological processes for the elaboration of hypocaloric and functional beverages. © 2014 Elsevier Ltd. All rights reserved.


Varela-Santos E.,Durango Institute of Technology | Ochoa-Martinez A.,Durango Institute of Technology | Tabilo-Munizaga G.,Andrés Bello University | Reyes J.E.,Andrés Bello University | And 3 more authors.
Innovative Food Science and Emerging Technologies | Year: 2012

The aim of the present study was to evaluate the effect high hydrostatic pressure (HHP) processing (350-550 MPa for 30, 90 and 150 s) on microbial quality as well as physico-chemical and bioactive compounds of pomegranate juices during 35 days of storage at 4°C. Antioxidant activity, phenolic content and color values (L*, a* and ΔE) were determined. The microbiological results showed that HHP-treatment at or over 350 MPa for 150 s resulted in a reduction of the microbial load around 4.0 log cycles, and were sufficient to keep microbial populations investigated below the detection limit during the whole storage period. Therefore, these treatments were able to extend the microbiological shelf-life of pomegranate juice stored at 4°C for more than 35 days. All HHP-treated samples showed a slight reduction in antioxidant capacity during storage time. Phenolic content increased significantly (p < 0.05) between 3.38% and 11.99% for treated samples with 350 MPa and 550 MPa at day 0. The ΔE values, which are an indicator of total color difference, showed that there were significant differences (p < 0.05) in color between untreated and treated samples and showed a significant decrease (p < 0.05) in ΔE values during storage time. The highest color difference was obtained at day 35 for 550 MPa for 90 s. These results clearly demonstrate that the color stability of pomegranate juice depends on the processing conditions. During the first 15 days, the pH,°Brix and titratable acid were not significantly affected by high pressure processing. Industrial relevance: This paper provides information of storage stability of pomegranate juice after pressure treatments which is quite scarce. In database collected, criteria for commercial production of high quality pomegranate juice with safety requirements could be established. © 2011 Elsevier Ltd.


Martinez-Prado M.A.,Durango Institute of Technology
Revista Mexicana de Ingeniera Quimica | Year: 2016

Greenhouse gas inventory for Durango State was performed taking 2005 as base year and its tendency for 2005-2008. Only CO2, CH4, and N2O were considered in this calculation as the most important direct GHG, and the total values are expressed as Gigagrams of equivalent CO2. The annual average results for each of the categories were: Energy (11,400.54), Agriculture (2,664.90), Industrial Processes and Solvents (874,80), andWaste (693.78); with an increasing trend from 2005 through 2008 equal to 28.25%. In the case of Land Use, Land-Use Change and Forestry category a net capture balance (- 4,007.01) and total emission (4,298.18) was estimated resulting in 272.17 Gg CO2 eq as the total balance. Total emissions for 2005 and 2008 were 13,474.04 and 17,281.12, respectively; with an average of 15,906.19 Gg CO2 eq for the same period. Indirect gas emissions of NOx, CO, NMVOC, and SO2, were also estimated and expressed as Gg; where CO was the most abundant emission. Mitigation measures were proposed based on identified emission sources for each category. © 2016, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.


Gallegos-Infante J.A.,Durango Institute of Technology | Rocha-Guzman N.E.,Durango Institute of Technology | Gonzalez-Laredo R.F.,Durango Institute of Technology | Ochoa-Martinez L.A.,Durango Institute of Technology | And 4 more authors.
Food Chemistry | Year: 2010

The objective of this research was to study the effect of the addition of common bean flour to semolina on the cooking quality and total phenolic content of pasta. Pasta was obtained at three temperatures (60, 70 and 80 °C) and two levels of added common bean flour (15% and 30%); plain pasta (100% semolina) was used as control. Moisture, optimal cooking time, cooking loss, water absorption capacity, colour change, firmness and total phenolic and furosine contents were measured. The cooking time and water absorption were diminished in spaghetti pasta with added common bean flour; cooking loss increased and firmness decreased as a function of the bean flour percentage. A linear relationship between colour change and common bean flour content in pasta was found. Increases of furosine and phenolic contents in pasta with the addition of bean flour were observed. © 2009 Elsevier Ltd. All rights reserved.

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