{"id":72604,"date":"2005-04-02T00:00:00","date_gmt":"2005-04-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/sucedaneo-del-cafe-a-partir-de-algarroba-prosopis-alba-griseb\/"},"modified":"2005-04-02T00:00:00","modified_gmt":"2005-04-02T00:00:00","slug":"sucedaneo-del-cafe-a-partir-de-algarroba-prosopis-alba-griseb","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/sucedaneo-del-cafe-a-partir-de-algarroba-prosopis-alba-griseb\/","title":{"rendered":"Suced\u00e1neo del caf\u00e9 a partir de algarroba (prosopis alba griseb)."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Basilio Prokopiuk Dante <\/strong><\/h2>\n<p>Prosopis alba griseb (algarrobo blanco) es una leguminosa arb\u00f3rea que crece naturalmente en el chaco argentino. Los frutos o algarrobas son dulces y tienen un apreciable valor proteico, por ello son utilizadas en la alimentaci\u00f3n humana y animal, principalmente secas y molidas o en forma de extractos acuosos. El objetivo de este trabajo de tesis doctoral fue desarrollar un suced\u00e1neo de caf\u00e9 a partir de la algarroba de prosopis alba griseb. para ello, se tostaron las algarrobas a seis temperaturas (100, 115, 130, 145, 160 y 175\u00c2\u00bac) y a tres tiempos (30, 45 y 60 min). Sobre las fracciones de algarroba tostada molida retenidas sobre el tamiz de 0,25 mm se realizaron las siguientes determinaciones: caracterizaci\u00f3n del grado de tueste (color), distribuci\u00f3n del tama\u00f1o de part\u00edculas, determinaci\u00f3n de las isotermas de sorci\u00f3n de agua, cuantificaci\u00f3n de s\u00f3lidos solubles, propiedades qu\u00edmico-nutricionales (humedad, prote\u00edna, cenizas, l\u00edpidos, minerales, fibra cruda, carbohidratos totales, valor energ\u00e9tico, taninos, polifenoles, cafe\u00edna, fibra diet\u00e9tica, lisina, y az\u00facares) y evaluaci\u00f3n sensorial de las infusiones. El estudio de la influencia del tostado sobre las caracter\u00edsticas del producto final revel\u00f3 que los valores de la energ\u00eda aparente de activaci\u00f3n (ea) fueron muy similares para las funciones de color: luminosidad (l*) y croma m\u00e9trico (c*ab), lo cual muestra que son indicadores equivalentes de la evoluci\u00f3n del pardeamiento durante el proceso de tostado. En las muestras tostadas a 160 y 175\u00c2\u00bac fue posible obtener valores del tono, croma y luminosidad del producto en el intervalo de los encontrados para caf\u00e9 tostado. El tostado modific\u00f3 el comportamiento de la adsorci\u00f3n del agua en la algarroba, disminuyendo la tendencia a la humectaci\u00f3n y la capacidad de retenci\u00f3n de agua. El contenido de sacarosa disminuy\u00f3 con el tiempo y temperatura de tostado. El aroma de las infusiones ensayadas, present\u00f3 matices de tostad<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Suced\u00e1neo del caf\u00e9 a partir de algarroba (prosopis alba griseb).<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Suced\u00e1neo del caf\u00e9 a partir de algarroba (prosopis alba griseb). <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Basilio Prokopiuk Dante <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 04\/02\/2005<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>M\u00aa Amparo Chiralt Boix<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: nuria Martinez navarrete <\/li>\n<li> Salazar hern\u00e1ndez domingo Manuel (vocal)<\/li>\n<li>victoria Ferragut perez (vocal)<\/li>\n<li> Del rio gimeno Miguel angel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Basilio Prokopiuk Dante Prosopis alba griseb (algarrobo blanco) es una leguminosa arb\u00f3rea que crece naturalmente en el 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