{"id":6625,"date":"2012-12-19T05:53:38","date_gmt":"2012-12-19T11:53:38","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2012\/12\/19\/impact-of-extrusion-on-nutrientspart1\/"},"modified":"2022-04-26T15:56:33","modified_gmt":"2022-04-26T20:56:33","slug":"impact-of-extrusion-on-nutrientspart1","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrientspart1\/","title":{"rendered":"El impacto de la extrusi\u00f3n en los nutrientes &#8211; Parte 1: Prote\u00ednas y carbohidratos"},"content":{"rendered":"<p>El objetivo de la cocci\u00f3n es mejorar el valor nutricional del pienso o alimentos mediante la aplicaci\u00f3n de cantidades controladas de calor t\u00e9rmico, durante un per\u00edodo de tiempo determinado en presencia de humedad. Esta ser\u00e1 una serie de blogs de d<span style=\"color: #000000;\">os partes. En la primera parte, <\/span><span style=\"color: #ff6600;\"><span style=\"color: #000000;\">hablaremos sobre el impacto de la extrusi\u00f3n tanto en las prote\u00ednas como en los carbohidratos. En la segunda publicaci\u00f3n, hablaremos sobre los l\u00edpidos, las grasas y las vitaminas.<\/span><\/p>\n<p><\/span><\/p>\n<p>La cocci\u00f3n por extrusi\u00f3n se ha usado por d\u00e9cadas como medio de procesamiento de piensos y alimentos. Durante la cocci\u00f3n por extrusi\u00f3n, las temperaturas pueden ser relativamente elevadas (260a 350&#160;\u02daF, 126,6&#160;a 176,6 \u00b0C), pero el tiempo de residencia a esta elevada temperatura es muy corto (de 5 a 10 segundos). Por este motivo, los procesos de extrusi\u00f3n-cocci\u00f3n a menudo se denominan pasteurizaci\u00f3n rel\u00e1mpago (HTST, por su sigla en ingl\u00e9s).<\/p>\n<p>Estos tipos de procesos tienden a maximizar los efectos beneficiosos de calentar las existencias de piensos o alimentos, a la vez que minimizan los efectos perjudiciales en los nutrientes.<\/p>\n<p>Los nutrientes principales que pueden presentar una preocupaci\u00f3n en la extrusi\u00f3n son las prote\u00ednas, los carbohidratos, los l\u00edpidos, las vitaminas, los minerales traza y el agua.<\/p>\n<p>Las <a href=\"http:\/\/en.wikipedia.org\/wiki\/Protein\">prote\u00ednas<\/a> se desnaturalizan con el proceso de cocci\u00f3n. El grado de desnaturalizaci\u00f3n depende de la temperatura. Las enzimas como los factores antinutricionales de las semillas oleaginosas son prote\u00ednas que pueden desactivarse con el tratamiento t\u00e9rmico por extrusi\u00f3n adecuado. La desactivaci\u00f3n adecuada afecta las estructuras terciaria y secundaria, pero deja intacta la estructura primaria (amino\u00e1cidos).<\/p>\n<p>La cocci\u00f3n insuficiente es la falta del calor \u00f3ptimo, necesario para desactivar los factores antinutricionales de las semillas oleaginosas. Por otro lado, la cocci\u00f3n en exceso es el resultado de aplicar demasiado calor, lo cual puede generar una \u00ab<a href=\"http:\/\/en.wikipedia.org\/wiki\/Maillard_reaction\">reacci\u00f3n de Maillard<\/a>\u00ab.<\/p>\n<p>A diferencia de otros amino\u00e1cidos, la <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lysine\">lisina <\/a> tiene dos grupos amino (NH2). Debido al segundo grupo amino, la lisina forma un complejo de amino az\u00facar con la glucosa o la lactosa.<\/p>\n<p>El efecto de la extrusi\u00f3n en los carbohidratos es, principalmente, la gelatinizaci\u00f3n del almid\u00f3n, mediante la cual su digestibilidad podr\u00eda mejorarse con el proceso. El grado en el que se produce este efecto se controla mediante la intensidad del proceso de extrusi\u00f3n en presencia de agua. Por otro lado, el efecto principal en la fibra se produce mediante el aumento de su densidad aparente. Los materiales fibrosos huecos se aplastan debido a la acci\u00f3n mec\u00e1nica, la molienda y el corte.<\/p>\n<p>Tambi\u00e9n se observa que parte de los carbohidratos complejos indigeribles se convierte en carbohidratos m\u00e1s solubles o incluso en az\u00facares simples. Esto puede explicar en parte el mayor valor energ\u00e9tico de un producto extruido, en comparaci\u00f3n con otros tratamientos con calor.<\/p>\n<p>Est\u00e9 atento a la parte dos, donde hablaremos sobre el impacto de la extrusi\u00f3n en los l\u00edpidos, las vitaminas, los minerales y el agua.<\/p>\n<p>&#160;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El objetivo de la cocci\u00f3n es mejorar el valor nutricional del pienso o alimentos mediante la aplicaci\u00f3n de cantidades controladas de calor t\u00e9rmico, durante un per\u00edodo de tiempo determinado en presencia de humedad. Esta ser\u00e1 una serie de blogs de dos partes. En la primera parte, hablaremos sobre el impacto de la extrusi\u00f3n tanto en [&hellip;]<\/p>\n","protected":false},"author":55,"featured_media":11238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[615,8304,635,8304,467,439],"class_list":{"0":"post-6625","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-nutricion-tecnologia","8":"tag-coccion-por-extrusion-es","9":"tag-extrusion-seca-de-alta-friccion","10":"tag-formulacion-de-piensos","12":"tag-procesamiento-de-piensos-y-alimentos-es-2","13":"tag-productos-extruidos-es"},"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>Part 1: Impact of Extrusion on Nutrients - Insta-Pro<\/title>\n<meta name=\"description\" content=\"Learn how the extrusion process affects the nutritional value of carbohydrates. It can affect the fiber content, digestibility, and energy value of the foods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrientspart1\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El impacto de la extrusi\u00f3n en los nutrientes - Parte 1: Prote\u00ednas y carbohidratos\" \/>\n<meta property=\"og:description\" content=\"Learn how the extrusion process affects the nutritional value of carbohydrates. It can affect the fiber content, digestibility, and energy value of the foods.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/impact-of-extrusion-on-nutrientspart1\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/instaprointernational\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-19T11:53:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-26T20:56:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.insta-pro.com\/wp-content\/uploads\/2013\/01\/impact-of-extrusion-on-nutrients-part-two.png\" \/>\n\t<meta property=\"og:image:width\" content=\"920\" \/>\n\t<meta property=\"og:image:height\" content=\"320\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Nabil Said\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@InstaProInt\" \/>\n<meta name=\"twitter:site\" content=\"@InstaProInt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/\"},\"author\":{\"name\":\"Nabil Said\",\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#\\\/schema\\\/person\\\/700308fc8307ab9fa786def0c8da618f\"},\"headline\":\"El impacto de la extrusi\u00f3n en los nutrientes &#8211; Parte 1: Prote\u00ednas y carbohidratos\",\"datePublished\":\"2012-12-19T11:53:38+00:00\",\"dateModified\":\"2022-04-26T20:56:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/\"},\"wordCount\":531,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"keywords\":[\"Cocci\u00f3n por extrusi\u00f3n\",\"extrusi\u00f3n seca de alta fricci\u00f3n\",\"Formulaci\u00f3n de piensos\",\"extrusi\u00f3n seca de alta fricci\u00f3n\",\"Procesamiento de piensos y alimentos\",\"Productos extruidos\"],\"articleSection\":[\"Nutricion &amp; Tecnologia\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/\",\"url\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/\",\"name\":\"Part 1: Impact of Extrusion on Nutrients - Insta-Pro\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/insta-pro.spinudev.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/instapro.spinuhost.com\\\/es\\\/blog\\\/nutricion-tecnologia\\\/impact-of-extrusion-on-nutrientspart1\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/instapro.spinuhost.com\\\/wp-content\\\/uploads\\\/2013\\\/01\\\/impact-of-extrusion-on-nutrients-part-two.png\",\"datePublished\":\"2012-12-19T11:53:38+00:00\",\"dateModified\":\"2022-04-26T20:56:33+00:00\",\"description\":\"Learn how the extrusion process affects the nutritional value of carbohydrates. 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