Ingeniería de alimentos

 

Efecto de la concentración de harina de frijol (Phaseolus vulgaris L.), contenido de humedad y temperatura de extrusión sobre las propiedades funcionales de alimentos acuícolas

 

Efect of bean flour concentration (Phaseolus vulgaris L.), moisture content and extrusion temperature on the fuctional properties of aquafeeds

 

J. Rodríguez-Miranda¹, B. Ramírez-Wong², M. A. Vivar-Vera¹, A. Solís-Soto³, C. A. Gómez-Aldapa⁴, J. Castro-Rosas⁴, H. Medrano-Roldan³ y E. Delgado-Licon⁵*

 

¹ Instituto Tecnológico de Tuxtepec, Av. Bravo Ahuja s/n Col. 5 de Mayo. C.P. 68360, Tuxtepec, Oaxaca, México.

² Universidad de Sonora, Blvd. Luis Encinas, Apto. Postal 1658, C.P. 83000. Hermosillo, Sonora México.

³ Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Durango, México.

⁴ Universidad Autónoma del Estado de Hidalgo, ICBI-UAEH, Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, 42184 Pachuca, Hidalgo, México.

⁵ New Mexico State University, Department of Family and Consumer Sciences, NMSU Gerald Thomas Hall Room 308 P. O. Box 30003 MSC 3470 Las Cruces, NM 88003 USA. * Autor para la correspondencia. E-mail: edelgad@ad.nmsu.edu, edelgad_2SSS@yahoo.com Tel. +52-618-8186936, Ex. 105. Fax +52-618-8186936.

 

Recibido 20 de Agosto de 2013.
Aceptado 22 de Abril de 2014.

 

Resumen

Se evalúo el efecto de la concentración de harina de frijol (Phaseolus vulgaris L.), contenido de humedad y temperatura de extrusión sobre las propiedades funcionales de alimentos acuícolas. Se elaboraron dietas con sustitución de harina de pescado por harina de frijol (15, 30 y 45%) y un control. El incremento de la harina de frijol en las dietas tiene efecto (p < 0.05), sobre el índice de expansión (IE), densidad aparente (DA), índice de absorción de agua (IAA), índice de solubilidad en agua (ISA) y velocidad de hundimiento (VH). El aumento de la humedad de alimentación, disminuye (p < 0.05), el IE, ISA, L* y b*, pero incrementa (p < 0.05), la DA, VH, IAA, y a*. El incremento de temperatura de extrusión disminuyó (p < 0.05), el IE, DA, ISA, VH, color y aumento (p < 0.05), el IAA. El IE mas alto (p < 0.05), se encontró en la concentración del 15% de harina de frijol, 18% de humedad y a 120 °C, comparados con las demás concentraciones. La menor VH se encuentra en concentraciones de frijol menores al 30% y humedades de 18%. Se recomienda elaborar alimentos balanceados acuícolas con 15% de harina de frijol extrudidos a 18% de humedad y a 120 °C.

Palabras clave: acuacultura, harina de frijol, propiedades funcionales, extrusión.

 

Abstract

The effect of bean (Phaseolus vulgaris L.) flour content, moisture content and extrusion temperature on the functional properties of fish feed was evaluated. Diets with fish meal and different bean flour concentrations (15, 30 and 45%) and control diet were developed. The results show that the bean flour present in the diets has an effect (p < 0.05) on expansion index (EI), bulk density (BD), water absorption index (WAI), water solubility index (WSI) and sinking velocity (SV). Extrusion moisture decreased (p < 0.05), EI, WSI and the color parameters L* and b*, but increased (p ¡0.05), BD, SV, WAI, and the color parameter a*. The results also showed that an increase on extrusion temperature decreased (p < 0.05), EI, BD, WSI, SV, color and increased (p < 0.05), WAI. The highest (p < 0.05) EI was found in the extruded diet containing 15% of bean flour, 18% extrusion moisture and extruded at 120 °C, compared to other diets. The lowest (p < 0.05) SV was determined in the extruded diets with less than 30% bean flour and an extrusion moisture of 18%. The optimum extrusion conditions were found with diets containing 15% of bean flour and extruded with 18% moisture at 120 °C.

Keywords: aquaculture, bean flour, functional properties, extrusion.

 

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