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Redalyc.Funcionalidad De Una Mezcla De Gomas De Acacia Glomerosa

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Redalyc.Funcionalidad De Una Mezcla De Gomas De Acacia Glomerosa Revista Científica ISSN: 0798-2259 [email protected] Universidad del Zulia Venezuela Rincón, Fernando; León de Pinto, Gladys; Beltrán, Olga; Clamens, Carmen; Guerrero, Rocío Funcionalidad de una mezcla de gomas de Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea courbaril en la preparación de helados de bajo contenido calórico Revista Científica, vol. XVIII, núm. 1, enero-febrero, 2008, pp. 87-92 Universidad del Zulia Maracaibo, Venezuela Disponible en: http://www.redalyc.org/articulo.oa?id=95918113 Cómo citar el artículo Número completo Sistema de Información Científica Más información del artículo Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Página de la revista en redalyc.org Proyecto académico sin fines de lucro, desarrollado bajo la iniciativa de acceso abierto _________________________________________________________Revista Científica, FCV-LUZ / Vol. XVIII, Nº 1, 87 - 92, 2008 FUNCIONALIDAD DE UNA MEZCLA DE GOMAS DE Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea courbaril EN LA PREPARACIÓN DE HELADOS DE BAJO CONTENIDO CALÓRICO Functionality of a Mixture of Gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenea courbaril in the Low Fat Ice-cream Preparation Fernando Rincón, Gladys León de Pinto, Olga Beltrán, Carmen Clamens y Rocío Guerrero Centro de Investigaciones en Química de los Productos Naturales, Facultad de Humanidades y Educación, Apartado 526. Maracaibo-Venezuela. Tele-Fax: 0261-7596269. E-mail: [email protected] RESUMEN America, produce gum with good yield. The mixture of these gums was tested as stabilizer in the low fat ice cream prepara- Acacia glomerosa, Enterolobium cyclocarpum e Hymenaea tion. Viscosity, overrun, foam expansion, meltdown, shape fac- courbaril, especies arbóreas ampliamente diseminadas en Ve- tor and sensory properties were determined. These quality nezuela producen gomas con buen rendimiento. La mezcla de characteristics were compared with those exhibited by the estas gomas se ensayó, como estabilizante en la preparación product obtained with a mixture of commercial gums. The mix- de helados de bajo contenido calórico. La viscosidad, el porcen- ture tested provided the suitable viscosity for the ice cream mix taje de incorporación de aire, la expansión de la espuma, el por- with the corresponding overrun and texture. It gave better centaje de derretido y las propiedades sensoriales fueron deter- foaming properties and air incorporation. On the other hand, it minados. Estas características físico-químicas se compararon was demonstrated the good sensory attributes by the highest con las exhibidas por los productos obtenidos con base en mez- score i.e. appearance (7.78), creaminess (7.62), flavor (8.01) cla de gomas comerciales. La mezcla de gomas de las espe- and lowest score of iciness (3.06). This work showed good cies estudiadas incrementó la viscosidad del sistema, por lo tan- functionality as stabilizer of the mixture of gums investigated in to, favoreció una excelente incorporación y una distribución uni- the low fat ice cream preparation. forme del aire; aportó textura y estabilidad durante el almacena- Key words: Acacia glomerosa, Enterolobium cyclocarpum, miento; mejoró la capacidad de expansión de la espuma y las Hymenaea courbaril, gums mixture, ice cream propiedades de derretido. Por otra parte, aportó buenas carac- preparation. terísticas sensoriales, como lo indica el alto puntaje alcanzado; apariencia (7,78), cremosidad (7,62), sabor (8,01) y bajo puntaje en presencia de cristales de hielo (3,06). Este trabajo evidenció la funcionalidad como estabilizante de la mezcla de gomas in- INTRODUCCIÓN vestigadas en la preparación de helados bajo en calorías. Las gomas, hidrocoloides, cumplen múltiples funciones Palabras clave: Acacia glomerosa, Enterolobium cyclocar- en la industria alimentaria, actúan como agentes estabilizan- pum, Hymenaea courbaril, mezclas de go- tes, emulsificantes, espesantes y/o viscosantes, gelificantes, mas, preparación de helados. entre otras. Se ha reportado el uso de las gomas como aditivo en la elaboración de alimentos. En la manufactura de yogurt ABSTRACT disminuyen la sinéresis durante su almacenamiento [1], en quesos (duros y semiduros) mejoran las propiedades organo- Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea lépticas (brillo, color, aroma y textura) [20]; en néctares de fru- courbaril, species widely disseminated in Venezuela, South tas; reducen la consistencia poco viscosa, evitan la sedimenta- ción de la pulpa durante el almacenamiento, aportan cuerpo al producto final y mejora los atributos sensoriales de estos pro- Recibido: 23 / 01 / 2007. Aceptado: 04 / 05 / 2007. ductos [13]. 87 Funcionalidad de una mezcla de gomas de A. glomerosa, E. cyclocarpum e H. courbaril en la preparación de helados / Rincón, F. y col. ___ Actualmente, la elaboración de productos lácteos con de Perijá del estado Zulia, Venezuela. Se efectuaron cortes a bajo contenido calórico, tiene gran importancia debido a la vin- nivel del tallo, durante la época de sequía (enero-abril, 2004). culación entre la cantidad y tipo de grasa consumida con el de- La goma producida se colectó cada 7 días. sarrollo de enfermedades cardiovasculares. El rendimiento ob- H. courbaril produce goma a nivel de la semilla, se selec- tenido y las propiedades sensoriales de los productos lácteos cionaron las vainas de 10 especímenes de esta especie, locali- dependen del contenido de grasa de la leche [8], la disminu- zados en el municipio Maracaibo del estado Zulia, Venezuela. ción de este parámetro afecta la calidad (cuerpo, textura o es- Las semillas de H. courbaril se sometieron a calentamiento en tabilidad) y las propiedades sensoriales del producto final. Se una estufa Fisher Isotemp Oven, Modelo 318F, EUA (100 ± ha ensayado el uso de las gomas como sustitutos parcial o to- 1°C, 30 min); se enfriaron hasta alcanzar temperatura ambiente tal de la grasa en la preparación de productos lácteos de bajo (24 ± 1°C). El endospermo se separó manualmente de los com- contenido calórico; aportan excelente estabilidad y propieda- ponentes de la semilla, se secó, y molió en un molino de cuchi- des sensoriales [4, 7, 22]. llo (Motor WRB 90 LB, Dietz, Modelo SM1, Nº 66561 Watt 1500, Los helados, productos lácteos de amplio consumo, son EUA) luego se pasó a través de tamices (80-140 mesh). Se se- una emulsión de grasa y proteína, con la adición de otros in- leccionaron las fracciones menores de 140 mesh. gredientes que se someten a congelación con incorporación de aire o sin el [6]. Estos productos se almacenan, distribuyen Purificación de las gomas y se expenden en estado parcial- o totalmente congelado. Las gomas previamente pulverizadas se disolvieron en Las gomas, hidrocoloides, cumplen múltiples funciones agua destilada (3%), a temperatura ambiente (24°C), excepto la en la preparación de los helados, incrementan la viscosidad de goma de H. courbaril (45°C, 3h). La solución resultante se filtró, la fase acuosa, lo cual contribuye a una mayor estabilidad; por dializó contra agua de chorro circulante durante 48hyseliofili- lo tanto, evitan defectos en la textura y mejoran la cremosidad zó (-40°C, 133x10-3 mBar, 48 h), para obtener la goma purifica- del producto final; proveen excelentes propiedades sensoriales da. Se utilizó un liofilizador LABCONCO, Freezone 6, EUA. y retardan el proceso de derretido de los helados [2, 14, 24, 27]. Se ha reportado el uso, en la preparación de helados, de Materias primas las gomas de Acacia senegal (goma arábiga), Astragalus spp Nutra-sweet, suero de leche descremada en polvo, gra- (goma tragacanto), Cyamopsis tetragonolobus (goma guar), Ce- sa, emulsificantes, agentes colorantes, conservantes y poten- ratonia siliqua (goma de algarroba), Chondrus spp (carragina- ciadores del sabor, fueron suministrados por productos EFE tos) y Macrocyster pyrifera (alginatos) [2, 25, 26]. Estas gomas S.A., Caracas, Venezuela. Las mezclas de gomas comerciales se han ensayado en mezclas para aprovechar la sinergia. El fueron donadas por Productos Grindsted S.A, EUA. empleo de mezcla hace posible obtener un efecto intensificado, Las gomas investigadas se pulverizaron en una licuado- debido al sinergismo existente entre los diferentes tipos de go- ra eléctrica (OSTER, Modelo 450, 120V, Venezuela). Estudios mas, lo cual se ha aprovechado en beneficio industrial [9,19]. preliminares permitieron seleccionar la proporción adecuada A. glomerosa y E. cyclocarpum (especies de Mimosa- de la mezcla de gomas investigadas (2: 1: 2). Esta exhibió una ceae) contienen galactosa, arabinosa, ramnosa, ácidos glucúro- mayor viscosidad rotacional. nico y su 4-0-metil derivado. La cadena principal corresponde a un b-D-(1-® 3) galactán, como se ha reportado para la goma Formulación de los helados arábiga, producida por A. senegal, aditivo de amplio uso indus- Se ensayaron cuatro tratamientos en la preparación de trial [30]. La goma de la semilla de Hymenaea courbaril (Caesal- los helados parcialmente descremados, TABLA I. (A) control, piniaceae) contiene galactosa, glucosa, xilosa, y arabinosa [5]. sin goma, (B) mezcla de gomas comerciales-1 MGC1 (algarro- El presente estudio tiene la finalidad de evaluar la fun- ba, carraginatos y xantán), (C) mezcla de gomas comercia- cionalidad de una mezcla de Acacia glomerosa, Enterolobium les-2 MGC2 (guar, carraginatos y carboximetilcelulosa (CMC)) cyclocarpum e Hymenaea courbaril, especies arbóreas amplia- y (D) mezcla de gomas investigadas MGI (A. glomerosa, E. cy- mente diseminadas en Venezuela
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