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Porphyra Columbina, Alga Comestible, Como Ingrediente En Tortillas: Valor Nutricional, Vida Útil, Packaging Y Aspectos Sensoriales

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Porphyra Columbina, Alga Comestible, Como Ingrediente En Tortillas: Valor Nutricional, Vida Útil, Packaging Y Aspectos Sensoriales Porphyra columbina, alga comestible, como ingrediente en tortillas: valor nutricional, vida útil, packaging y aspectos sensoriales Nadini, Guadalupe – LU: 1066621 Ingeniería en Alimentos Sarachu, Julieta – LU: 1067190 Ingeniería en Alimentos Tutor: Fajardo, María Angelica, Universidad Nacional de la Patagonia San Juan Bosco, Ciudad de Comodoro Rivadavia. Co-Tutor: Yasky, Sofia Irene, UADE Año 2020 UNIVERSIDAD ARGENTINA DE LA EMPRESAS FACULTAD DE INGENIERÍA Y CIENCIAS EXACTAS 1 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta ÍNDICE ACRÓNIMOS Y ABREVIATURAS 4 AGRADECIMIENTOS 6 RESUMEN 7 SUMMARY I. INTRODUCCIÓN 9 I.1 Algas 9 I.2 Algas en la alimentación humana 11 I.3 Valor nutricional de las Algas 13 I.3.1 Minerales 16 I.3.2 Vitaminas 19 I.3.3 Proteínas 21 I.3.4 Lípidos 22 II. ANTECEDENTES 23 II.1 Primeras aplicaciones de algas 23 II.2 Cultivo de algas 26 II.3 Sabor Umami 28 II.4 Porphyra columbina 29 III. INVESTIGACIÓN DEL MERCADO 30 III.1 Elección del producto 34 III.1.1 Objetivo general 34 III.1.2 Objetivos específicos 34 IV. MATERIALES Y MÉTODOS 35 IV.1 Zona de muestreo 35 IV.2 Elección de la especie 36 IV.3 Recolección y tratamiento de algas 37 IV.4 Desarrollo de formulación 38 IV.4.1 Materias primas 38 Formulación 39 IV.5 Composición centesimal 41 IV.6 Vida útil y parámetros del producto 42 IV.7 Evaluación sensorial 42 IV.8 Packaging 44 IV.8.1 Envase y Diseño 44 IV.8.2 Rótulo 44 Página 2 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta IV.8.2.1 Rótulo nutricional 45 IV.8.2.2 Información nutricional complementaria 46 IV.9 Análisis de costos 46 IV.10 Estudio de mercado 47 V. RESULTADOS Y DISCUSIÓN 47 V.1 Composición centesimal y nutricional 47 Comparación nutricional F0, F10, F20 50 V.2 Vida útil y parámetros del producto 51 V.3 Evaluación sensorial 52 V.3.1 Análisis sensorial descriptivo 53 V.3.2 Análisis sensorial Afectivo 57 V.4 Packaging 63 V.4.1 Envase y nombre 63 V.4.2 Rótulo 64 V.4.2.1 Rótulo nutricional 64 V.4.2.2 Información nutricional complementaria 65 V.5 Análisis de costos 69 V.5.1 Costos Variables 70 V.5.2 Costos Fijos 72 V.5.3 Costos Totales 73 V.5.4 Precio Venta 73 V.6 Estudio de Mercado 74 V.6.1 Distribución y Logística 74 V.6.2 Marketing 75 V.7 Análisis FODA 77 V.7.2 Conclusión de la matriz FODA 79 VI. PROCESO PRODUCTIVO INDUSTRIAL 81 VI.1 Etapas del proceso productivo 81 VI.2 Equipamiento 84 VI.2.1 Amasadora 84 VI.2.2 Cortadora automática 85 VI.2.3 Boleadora automática 85 VI.2.4 Prensa 86 VI.2.5 Banda enfriadora 87 VI.3 Inversión inicial 88 VI.4 Tercerización 89 VII. CONCLUSIÓN 90 BIBLIOGRAFIA: 93 ANEXOS 97 Página 3 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta ACRÓNIMOS Y ABREVIATURAS Instituciones AOAC: Association of Analytical Communities (Asociación de comunidades analíticas) FAO: Food and Agriculture Organization (Organización de las Naciones Unidas para la Agricultura y la Alimentación) OMS: Organización Mundial de la Salud UNPSJB: Universidad Nacional de la Patagonia San Juan Bosco Abreviaturas bh: base húmeda bs: base seca CAA: Código Alimentario Argentino Cd: cadmio Co: cobalto Cr: cromo Cu: cobre EEUU / USA: Estados Unidos de América F0: Tortillas 100% harina de trigo Pureza F10: Tortillas con 10% de sustitución de P. columbina F20: Tortillas con 20% de sustitución de P. columbina Fe: hierro I: iodo K: potasio Mg: magnesio Mn: manganeso Mo: molibdeno N: nitrógeno Ni: níquel Na: sodio P. columbina: Porphyra columbina Página 4 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta P: fósforo Pb: plomo Se: selenio Zn: zinc Unidades ° C: grados Celsius cm: centímetro g: gramo g/día: gramo/día g/ml: gramo/mililitro Kcal: kilocalorías Km: kilómetro mg: miligramo min: minuto ml: mililitro mm: milímetro mol/l: mol/litro p/p: peso en peso v/v: volumen sobre volumen Página 5 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta AGRADECIMIENTOS Un especial agradecimiento a la Dra. María Angélica Fajardo de la Universidad Nacional de la Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina; quien llevó la tutoría y dirección del PFI. Por facilitarnos la materia prima y brindarnos dedicación, ideas y un seguimiento constante en la evolución del trabajo. A la Ing. Sofia Yasky, co-tutora del PFI por las sugerencias recibidas. A la Universidad Argentina de la Empresa y a todo el grupo de laboratorio de la Universidad por facilitar la disposición de las instalaciones y los equipos de trabajo necesarios para el proyecto. Página 6 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta RESUMEN Las algas se convirtieron en una alternativa para la alimentación, ya que ofrecen una extensa variedad de beneficios nutricionales, siendo una excelente fuente de vitaminas, minerales, proteínas, fibras y compuestos bioactivos, estos últimos se definan como los componentes de los alimentos que influyen en las actividades fisiológicas y celulares obteniendo tras su ingesta un beneficio para la salud. Su incorporación como ingrediente en la industria alimentaria, permitiría promover el aprovechamiento de este recurso que la industria alimenticia argentina todavía no explota. El objetivo del proyecto fue desarrollar tortillas de harina de trigo con distintos porcentajes de harina de Porphyra columbina para obtener un producto de mayor valor nutricional apetecible y contribuir a la diversificación de alimentos funcionales. Se elaboraron tres formulaciones de tortillas, un control (F0), 100% harina de trigo, y dos formulaciones (F10 y F20) con una sustitución del 10% y 20% de la harina de trigo por harina de alga Porphyra columbina respectivamente. Se determinó su composición nutricional según AOAC, se realizó la evaluación sensorial y se hizo un estudio de mercado para su correcta inserción. Se comprobó de manera exitosa las excelentes propiedades tecnológicas del recurso que mejoraron nutricional y sensorialmente el producto. Se verificó la aceptabilidad por parte de los consumidores y se determinaron los parámetros fundamentales para mejorar aún más sus características sensoriales. En conclusión, el aprovechamiento de este recurso saludable y abundante, de las costas de la Patagonia Argentina, permitió elaborar tortillas con un 10 y 20 % de sustitución de harina de Porphyra columbina que permitió: incrementar significativamente su contenido en fibra dietaría, minerales y proteínas; disminuir su aporte calórico y lipídico e incorporar un sabor inusual, todas características que las hacen interesantes para su incorporación al mercado. Además, su alto valor nutricional, respecto a las tortillas comunes y su bajo costo fomentaría la diversificación de alimentos funcionales como una opción atractiva y novedosa. Página 7 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta SUMMARY Seaweed has become an alternative for food since it offers a wide variety of nutritional benefits, being an excellent source of vitamins, minerals, proteins, fibers and bioactive compounds. Its incorporation as an ingredient in food will promote the use of this resource that the food industry was not taking into account yet. The main objective of the project was to develop tortillas made of wheat flour with different percentages of Porphyra columbina flour to obtain a product with a higher nutritional value. Promoting, in this way, the use of the benefits of this resource and contributing to the diversification of food. Three formulations were elaborated: One control (F0), 100% whear flour, and other two formulations (F10 and F20) with substitution of 10% and 20% respectively with seaweed flour. As part of the objectives, its nutritional composition was determined according to AOAC. They were also sensory evaluated, and a market study was carried out for their correct insertion in the market. The excellent technological properties of the resource were successfully verified to improve the sensory and nutritional benefits of a product. The incorporation of the resource in the product was proved by the acceptability of the consumers and there were parameters analyzed that could improve even more sensory characteristics. In conclusion, the use of this healthy and abundant resource, from Patagonia Argentinian coasts, gave us the possibility to elaborate tortillas with a 10 and 20% substitution of Porphyra columbina that allowed: increase its content in dietary fiber, minerals and proteins; reduce their caloric and lipid intake and incorporate an unusual flavor. All these characteristics make them interesting for its incorporation into the market. In addition, apart from its high nutritional value compared to common tortillas, its low cost would promote the diversification of functional foods as an attractive and different option. Página 8 de 105 ina, alga come Porphyra columbina, alga comestible como ingrediente en tortillas: Valor nutricional, vida útil, packaging y aspectos sensoriales. Nadini, Guadalupe Sarachu, Julieta I. INTRODUCCIÓN I.1 Algas Nuestro planeta tierra tiene unas tres cuartas partes de su superficie cubiertas por agua, con profundidades de hasta diez mil metros, donde viven unas quinientas mil especies de seres vivos que superan en cantidad de biomasa la existente sobre la tierra.
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