{"id":6586,"date":"2013-02-19T09:00:13","date_gmt":"2013-02-19T15:00:13","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2013\/02\/19\/is-the-stability-an-issue-in-extruded-or-extruded-expelled-oil-seed-meal-and-oil\/"},"modified":"2022-04-26T15:57:01","modified_gmt":"2022-04-26T20:57:01","slug":"is-the-stability-an-issue-in-extruded-or-extruded-expelled-oil-seed-meal-and-oil","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/is-the-stability-an-issue-in-extruded-or-extruded-expelled-oil-seed-meal-and-oil\/","title":{"rendered":"\u00bfLa estabilidad es un problema en la harina y el aceite de semillas oleaginosas extruidas o extruidas-expulsadas?"},"content":{"rendered":"<p>En una cl\u00ednica reciente sobre la extrusi\u00f3n <a href=\"https:\/\/www.insta-pro.com\/products-services\/presses.html\">ExPress<\/a> que realiz\u00f3 el <a href=\"https:\/\/www.insta-pro.com\/about-insta-pro\/leadership-team.html\">equipo<\/a> de Insta-Pro International aqu\u00ed en Des Moines, Iowa, me realizaron varias preguntas luego de mis presentaciones sobre la calidad de la soya correctamente extruida.<\/p>\n<p>Una de las preguntas fue: \u201cSe dice que, como se rompen las paredes celulares de la semilla oleaginosa, la grasa altamente saturada quedar\u00e1 propensa a <a href=\"http:\/\/wiki.answers.com\/Q\/What_is_rancidity\">ponerse rancia<\/a> y durar menos tiempo. \u00bfCu\u00e1l ser\u00eda su respuesta?\u201d.<\/p>\n<p>Fue una excelente pregunta y algo que deb\u00eda preguntarse; mi respuesta fue: \u201cS\u00ed y no, dado que todo depende de muchos factores durante el procesamiento y el almacenamiento\u201d.<\/p>\n<p>Entonces expliqu\u00e9 las ventajas conocidas que una <a href=\"https:\/\/www.insta-pro.com\/products-services\/extruders.html\">extrusora<\/a> proporciona, las cuales pueden fomentar una mayor vida \u00fatil cuando se usa correctamente. Las ventajas se detallan a continuaci\u00f3n.<\/p>\n<ul>\n<li>La extrusi\u00f3n adecuada inactiva las enzimas <a href=\"http:\/\/www.biology-online.org\/dictionary\/Hydrolytic\">hidrol\u00edticas<\/a> como la lipasa, la lipoxidasa y las lipoxigenasas, lo que aumenta la vida \u00fatil del aceite no saturado.<\/li>\n<li>La extrusi\u00f3n adecuada libera los <a href=\"http:\/\/en.wikipedia.org\/wiki\/Tocopherol\">tocoferoles<\/a> naturales, compuestos similares a la vitamina E que son antioxidantes que ayudan a conversar el aceite.<\/li>\n<li>El menor contenido de humedad de la harina de soya extruida y la falta de una cantidad considerable de humedad en el aceite extruido-expulsado tambi\u00e9n prolongan la vida \u00fatil.<\/li>\n<\/ul>\n<p>Como la harina extruida o el aceite extruido-expulsados frescos tienen un bajo contenido de \u00e1cidos grasos libres, un bajo valor de per\u00f3xido y carecen de actividades enzim\u00e1ticas, la calidad puede deteriorarse si no se manipulan correctamente despu\u00e9s de la extrusi\u00f3n o de la extrusi\u00f3n-expulsi\u00f3n.<\/p>\n<p>Algunos de los factores que reducir\u00e1n la vida \u00fatil de esos productos extruidos son los siguientes:<\/p>\n<ol>\n<li>Falta de enfriamiento inmediato de la harina y el aceite.<\/li>\n<li>Exposici\u00f3n al ox\u00edgeno o la luz directa.<\/li>\n<li>El contacto con materiales traza que puedan producir oxidaci\u00f3n, como el hierro, el zinc y el magnesio.<\/li>\n<li>La contaminaci\u00f3n con bacterias que pueda producir enzimas hidrol\u00edticas.<\/li>\n<\/ol>\n<p>En conclusi\u00f3n, puede buscar estudios que confirmen la prolongada vida \u00fatil de la soya, y otras semillas oleaginosas, correctamente procesadas, donde se hayan tomado las precauciones anteriores. De lo contrario, puede perder esas ventajas si el proceso y las condiciones de almacenamiento no son ideales.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En una cl\u00ednica reciente sobre la extrusi\u00f3n ExPress que realiz\u00f3 el equipo de Insta-Pro International aqu\u00ed en Des Moines, Iowa, me realizaron varias preguntas luego de mis presentaciones sobre la calidad de la soya correctamente extruida. Una de las preguntas fue: \u201cSe dice que, como se rompen las paredes celulares de la semilla oleaginosa, la [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":11227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[430,605,463,629,640,439,8994],"class_list":["post-6586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-tecnologia","tag-aceite-de-soya-de-express","tag-extrusoras-y-prensa-de-aceite","tag-harina-de-soja-de-express-es-4","tag-procesamiento-de-mezclas-de-maiz-soja-es","tag-proceso-de-express-es","tag-productos-extruidos-es","tag-tourteau-de-soja-express"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.2 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Estabilidad de la harina y el aceite de semillas 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