Papers by Sonia Rosario Calliope
Grasas Y Aceites, Dec 25, 2023
This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanu... more This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in northwestern Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers.
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
Fil: Gremasqui, Ileana de Los Angeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas... more Fil: Gremasqui, Ileana de Los Angeles. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro de Investigaciones y Transferencia de Jujuy. Universidad Nacional de Jujuy. Centro de Investigaciones y Transferencia de Jujuy; Argentina. Universidad Nacional de Jujuy. Facultad de Ingenieria; Argentina
CRC Press eBooks, Mar 13, 2023
Starch-starke, Oct 16, 2019
The physicochemical properties of starches of 16 Andean potato genotypes from the Quebrada de Hum... more The physicochemical properties of starches of 16 Andean potato genotypes from the Quebrada de Humahuaca, Jujuy, are studied and possible applications are evaluated. Moisture, protein, ash, phosphorus, amylose/amylopectin ratio, particle size, swelling power, water absorption index, solubility index, syneresis, turbidity, thermal properties, gelatinization, retrogradation, and their corresponding enthalpies are determined. The analysis of principal components allowed obtaining groups of varieties with similar properties. Four groups of genotypes are obtained: one group is characterized by high gelatinization temperatures, so it can be used for products that require high processing temperatures; the second, with greater swelling power, can be applied in products that require water retention; other can be used in the production of edible film because it has higher amylose content which improves its mechanical properties; the latter is characterized by having a high stability and lower syneresis which indicates it is possible to use in processes that require refrigeration and freezing. The information obtained in this study can be useful for the production of potatoes with differentiated characteristics of their starches and with the possibility to be applied both in food and in non‐food products.
El objetivo del trabajo fue revalorizar el cultivo de la quínoa (Chenopodium quinoa Willd)... more El objetivo del trabajo fue revalorizar el cultivo de la quínoa (Chenopodium quinoa Willd) y promover su difusión entre los productores de la zona andina del noroeste argentino. Se utilizó un método sencillo para la obtención de hojuelas cocidas de quínoa variedad Real Rosada, aplicable a las condiciones climáticas de la región. El proceso incluye desaponificación del grano utilizando el escarificado y lavado en forma combinada. Se logró disminuir el contenido de saponinas hasta 0,1%, nivel aceptable para consumo humano. Se adaptó un método para cuantificar las saponinas, el cual aportó una alternativa para su extracción y purificación para otros usos. Se determinó la cinética de secado del grano cocido para ajustar la humedad para el laminado. El coeficiente efectivo de difusión determinado para el secado del grano fue 4,49x10-05 m2/s. Las hojuelas obtenidas...
Las papas andinas son originarias de América del Sur y base de laalimentación de las poblaciones ... more Las papas andinas son originarias de América del Sur y base de laalimentación de las poblaciones del altiplano y valles de alturas. Labiodiversidad de las papas andinas está en peligro porque los productores solopueden comercializar las variedades que presentan alto rendimientoagronómico. El objetivo del trabajo fue encontrar una aplicación industrialmediante el estudio de las propiedades funcionales de sus almidones. Seextrajo almidón de 23 variedades genéticas o 23 genotipos y se realizó elestudio de las características morfológicas de tamaño y forma y el análisis de laspropiedades funcionales de Índice de absorción de agua (IAA), Índice desolubilidad en agua (ISA), Turbidez y Sinéresis. Los resultados indicaron altocontenido de amilosa (25-38 g/100g almidón), valores de IAA normales (2,5-5,0%), la transmitancia fue superior al 30% (geles transparentes) y solo una delas variedades presentó baja sinéresis (<6%). El análisis de cluster determinó 4grupos, uno de ellos estuvo carac...
El control de la calidad e inocuidad de los alimentos debe ser un requisito importante a cumplir ... more El control de la calidad e inocuidad de los alimentos debe ser un requisito importante a cumplir por parte de los productores. El queso es un producto obtenido a partir de leche cruda y de cuajos artesanales, cuya calidad está influenciada por el área geográfica deproducción y sus tradiciones. El objetivo de este estudio fue describir la calidad nutricional, física y sensorial de quesos frescos producidos en Jujuy. Se analizaron quesos artesanales de tres regiones de la provincia tomados al azar. Se determinó composición proximal por técnicas AOAC. La textura, por análisis de perfil de textura (TPA) y análisis sensorial. Los quesos se clasificaron como magros, de pasta blanda según el Código Alimentario Argentino. Los quesos de Puna y Quebrada resultaron los de menor humedad, mayor contenido de lípidos y proteínas, mayor dureza y menor cohesividad acercándose a la calidad del queso comercial. En los parámetros sensoriales los de menor puntaje fueron las muestras procedentes de los V...
Con el objetivo de impulsar la recuperación y el desarrollo de la producción de tubérculos andino... more Con el objetivo de impulsar la recuperación y el desarrollo de la producción de tubérculos andinos, los cuales representan un recurso genético valioso para la región andina del NOA, se estudiaron sus propiedades nutricionales, funcionales y una aplicación tecnológica. Se trata de preservar la biodiversidad existente, desconocida en muchos casos. Reintroducirlas a sus lugares de orígen y promover su conservación y uso, dependen de muchos factores entre ellos, dar a conocer sus propiedades muchas veces subestimadas. Para ello se trabajó con 44 genotipos provistos por el Banco de germoplasma del INTA Balcarce. Como primera etapa se realizó un análisis de características morfológicas y de composición química; se determinó humedad, proteínas, minerales totales, fibra, hidratos de carbono utilizable, Mg, Ca, Zn, Mn, Na, K, polifenoles totales, antocianinas, carotenos, IC50, ácido clorogénico, Vitamina C. Para el analisis de todas las variables, se realizó un análisis de clúster donde se d...
Journal of Food Composition and Analysis, 2019
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Food Chemistry, 2018
Andean potatoes (Solanum tuberosum andigenum) are a staple food for Andean population; there is g... more Andean potatoes (Solanum tuberosum andigenum) are a staple food for Andean population; there is great biodiversity but only few varieties are cultivated nowadays. In order to contribute to biodiversity conservation of Andean potatoes, information about their morphological, nutritional and functional characteristics was generated. In gene bank (INTA-Balcarce), varieties collected from regional producers were preserved. Forty-four genotypes were multiplied and characterized. Morphological characteristics; proximate composition and functional compounds were analyzed. Cluster analysis separated them into 3 groups according to distinguishing characteristics, which define industrial or nutritional applications. Group 2 was characterized by higher content of macronutrients and Group 3 with the highest antioxidant activity, both would be advisable for direct consumption. Genotype CS 1418 had big size and oval form so it could be destined to potato chips industry. Knowledge on nutritional and functional properties of genotypes contributes to promoting the cultivation depending on properties and also to preserve biodiversity.
Colloids and Surfaces B: Biointerfaces, 2006
Isolation and identification of key components of the crude biosurfactant produced by Lactococcus... more Isolation and identification of key components of the crude biosurfactant produced by Lactococcus lactis 53 was studied. Fractionation was achieved by hydrophobic interaction chromatography which allowed the isolation of a fraction rich in glycoproteins. Molecular (by Fourier transform infrared spectroscopy) and elemental compositions (by X-ray photoelectron spectroscopy) were determined. Critical micelle concentration achieved for the isolated fraction was 14 g/l, allowing for a surface tension value of 36 mJ/m 2. Moreover, the isolated fraction, stable to pH changes between 5 and 9, was found to be an anti-adhesive and antimicrobial agent against several bacterial and yeast strains isolated from explanted voice prostheses, even at low concentrations. Further purification steps should be carefully analyzed as each purification step will increase the costs and decreases the amounts of biosurfactants recovered.
Nutrients, 2019
Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), w... more Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contri...
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Papers by Sonia Rosario Calliope