{"id":6747,"date":"2012-08-15T06:01:51","date_gmt":"2012-08-15T11:01:51","guid":{"rendered":"https:\/\/www.insta-pro.com\/es\/2012\/08\/15\/the-unique-healthy-soy-oil-with-better-flavor\/"},"modified":"2022-04-26T15:55:25","modified_gmt":"2022-04-26T20:55:25","slug":"the-unique-healthy-soy-oil-with-better-flavor","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/the-unique-healthy-soy-oil-with-better-flavor\/","title":{"rendered":"El exclusivo aceite de soja saludable con mejor estabilidad y sabor"},"content":{"rendered":"

Recientemente, la Asociaci\u00f3n Americana de Soja \u2013 Programa Internacional de Marketing (ASA-IM, por sus siglas en ingl\u00e9s)<\/a> me invit\u00f3 a Am\u00e1n, Jordania<\/a>, para realizar seminarios para promover el uso de soja entera extruida, de buena calidad y procesada adecuadamente, y de harina de soja extruida y expulsada (ExPress<\/em>\u00ae).<\/p>\n

<\/em><\/p>\n

Para quienes no est\u00e9n familiarizados con el sistema de ExPress<\/em>\u00ae que ofrece Insta-Pro International, en t\u00e9rminos simples, es la cocci\u00f3n mec\u00e1nica y la extracci\u00f3n de aceite mediante el uso de una extrusora de corte alto y una prensa horizontal.<\/em><\/p>\n

La conferencia se centr\u00f3 en la harina de soja extruida y extruida-expulsada, en lugar de en el aceite.<\/em><\/p>\n

A pesar de que compart\u00ed algunas de las caracter\u00edsticas de este exclusivo aceite, me habr\u00eda gustado tener la posibilidad de brindarles a los participantes de 12 pa\u00edses que asistieron m\u00e1s informaci\u00f3n sobre el aceite de soja de ExPress\u00ae.<\/p>\n

En el Medio Oriente, el Sudeste Asi\u00e1tico, Am\u00e9rica Latina y otras partes del mundo, las personas le han tomando el gusto a los alimentos fritos. Desafortunadamente, los pa\u00edses del Medio Oriente importan fuentes de aceite y de grasa muy costosas del exterior que son menos saludables que lo que ellos mismos podr\u00edan producir, si tuvieran la tecnolog\u00eda y los conocimientos pertinentes.<\/p>\n

Los resultados de varios estudios realizados por diferentes universidades aqu\u00ed en Estados Unidos se me cruzaron por la mente. Dese\u00e9 haber podido compartirlos con los asistentes, pero no hubo tiempo. Uno de los estudios se describe a continuaci\u00f3n:<\/p>\n

Hace algunos a\u00f1os, escuch\u00e9 una presentaci\u00f3n de Kathy Warner, del Centro Nacional para la Investigaci\u00f3n de Utilizaci\u00f3n Agr\u00edcola<\/a> (NCAUR por sus siglas en ingl\u00e9s), mantenido por el ARS en Peoria, Illinois<\/a>. Ella present\u00f3 los hallazgos de su investigaci\u00f3n sobre la singularidad y la estabilidad del aceite de soja f\u00edsicamente refinado, extruido y expulsado (ExPress<\/em>\u00ae).<\/em><\/p>\n

En uno de sus estudios sobre la fritura, realiz\u00f3 pruebas con cuatro aceites, incluso:<\/em><\/p>\n

    \n
  1. Aceite de soja de ExPress<\/em><\/em>\u00ae<\/em><\/li>\n
  2. Aceite de soja refinado, blanqueado, desodorizado sin el aditivo antioxidante butil hidroquinona terciaria (TBHQ, por su sigla en ingl\u00e9s)<\/em><\/li>\n
  3. Aceite de soja refinado, blanqueado y desodorizado con TBHQ<\/em><\/li>\n
  4. Aceite de soja hidrogenado.<\/em><\/li>\n<\/ol>\n

    Se evalu\u00f3 la estabilidad de fritura de los aceites al medir el total de compuestos polares y calidad del sabor de las papas fritas. Un panel sensorial capacitado, experimentado y anal\u00edtico llev\u00f3 a cabo la evaluaci\u00f3n. A continuaci\u00f3n, se presentan los exclusivos hallazgos sobre la calidad y la estabilidad del aceite extruido y expulsado:<\/p>\n

      \n
    • La estabilidad de fritura del aceite de soja de ExPress\u00ae fue significativamente mejor que la del aceite de soja sin aditivos, pero similar a la estabilidad del aceite de soja con TBHQ o del aceite de soja hidrogenado.<\/em><\/li>\n
    • El aceite de soja que se us\u00f3 para fre\u00edr papas por 35 h ten\u00eda un nivel de compuestos polares de un 17,7 %, mientras que el aceite de soja extruido-expulsado ten\u00eda un nivel de un 9,1 %, el aceite de soja con TBHQ ten\u00eda un nivel de un 8,8 %, y el del aceite de soja hidrogenado era de un 9,7 %.<\/em><\/li>\n
    • En las primeras etapas del fre\u00eddo, las papas fre\u00eddas en aceite de soja de ExPress<\/em><\/em>\u00ae ten\u00edan intensidades significativamente menores de sabor a pescado que las papas fre\u00eddas con aceites de soja con o sin TBHQ.<\/em><\/li>\n
    • Las papas fre\u00eddas en aceite hidrogenado se describieron como cerosas, frutadas y florales, lo cuales son sabores caracter\u00edsticos del aceite hidrogenado.<\/em><\/li>\n<\/ul>\n

      Debido a estas diferencias en intensidades y tipos de atributos de sabor, las papas preparadas con aceite de ExPress\u00ae recibieron un mayor puntaje en la calidad del sabor que los aceites de soja con o sin TBHQ y el aceite de soja hidrogenado, durante los primeros 15 horas del fre\u00eddo.<\/p>\n

      Durante las etapas posteriores del fre\u00eddo, a las 25 y las 35 horas, las papas fritas fre\u00eddas en aceite de soja de ExPress\u00ae a\u00fan ten\u00edan puntajes generales en la calidad del sabor significativamente mejores que las papas fre\u00eddas en aceite de soja hidrogenado o aceite de soja sin TBHQ, pero no se observaron diferencias importantes entre las papas fre\u00eddas en aceite de soja de ExPress\u00ae y aceite de soja con TBHQ.<\/p>\n

      Estos resultados indicaron que el aceite de ExPress\u00ae increment\u00f3 la estabilidad de fritura del aceite, en comparaci\u00f3n con el aceite de soja sin aditivos, y tuvo un rendimiento similar al aceite de soja con TBHQ e hidrogenado, en relaci\u00f3n con los niveles totales de compuestos polares. La calidad del sabor de las papas fritas preparadas en aceite expulsado fue significativamente superior a la del aceite de soja con TBHQ, durante las primeas 15 horas de fre\u00eddo. Por lo tanto, es posible que los fabricantes de alimentos deseen considerar el uso de aceite de soja de ExPress\u00ae como alternativa a la hidrogenaci\u00f3n o a los antioxidantes agregados.<\/p>\n

      Las diferencias en la estabilidad de fritura de los aceites y la calidad del sabor de las papas fritas pueden deberse a las variaciones en los componentes menores del aceite. Por ejemplo, el aceite de soja de ExPress\u00ae ten\u00eda un total de tocoferoles y fitosteroles ligeramente mayor que otras muestras de aceite. Durante el fre\u00eddo, la presencia de TBHQ en el aceite de soja y de compuestos desconocidos en el aceite de soja de ExPress\u00ae inhibi\u00f3 la p\u00e9rdida de tecoferoles.<\/p>\n

      Estos resultados demostraron que el aceite de soja de ExPress\u00ae produc\u00eda efectos similares o mejores en la estabilidad del aceite y la calidad del alimento fre\u00eddo que la adici\u00f3n de TBHQ al aceite de soja, y podr\u00eda ser una alternativa a los antioxidantes agregados o la hidrogenaci\u00f3n.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Recientemente, la Asociaci\u00f3n Americana de Soja \u2013 Programa Internacional de Marketing (ASA-IM, por sus siglas en ingl\u00e9s) me invit\u00f3 a Am\u00e1n, Jordania, para realizar seminarios para promover el uso de soja entera extruida, de buena calidad y procesada adecuadamente, y de harina de soja extruida y expulsada (ExPress\u00ae). Para quienes no est\u00e9n familiarizados con el […]<\/p>\n","protected":false},"author":55,"featured_media":10926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[430,1256,1257,8994,463,740,740,382],"class_list":{"0":"post-6747","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-nutricion-tecnologia","8":"tag-aceite-de-soya-de-express","9":"tag-calidad-del-alimento-frito","10":"tag-estabilidad-del-aceite-para-freir","11":"tag-tourteau-de-soja-express","12":"tag-harina-de-soja-de-express-es-4","13":"tag-oilseed-processing-es","15":"tag-productos-nutricionalmente-mejorados-es-2"},"acf":[],"yoast_head":"\nInsta-Pro ExPress | Healthy Soy Oil with Better Stability<\/title>\n<meta name=\"description\" content=\"In a recent study, Insta-Pro ExPress\u00ae Soy Oil was found to have similar or better effects 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