{"id":8957,"date":"2014-02-18T09:00:50","date_gmt":"2014-02-18T15:00:50","guid":{"rendered":"https:\/\/www.insta-pro.com\/2014\/02\/18\/la-extrusion-mejora-los-productos-a-base-de-mandioca\/"},"modified":"2017-03-30T10:24:04","modified_gmt":"2017-03-30T15:24:04","slug":"la-extrusion-mejora-los-productos-a-base-de-mandioca","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/es\/blog\/nutricion-tecnologia\/la-extrusion-mejora-los-productos-a-base-de-mandioca\/","title":{"rendered":"La extrusi\u00f3n mejora los productos a base de mandioca"},"content":{"rendered":"

La mandioca<\/a> es un importante cultivo de ra\u00edces que se cosecha principalmente en el mundo en v\u00edas de desarrollo.\u00a0 La mandioca es principalmente una fuente de almid\u00f3n y tiene muy pocas prote\u00ednas (1,4\u00a0% de mandioca cruda<\/a>).\u00a0 Tambi\u00e9n tiene un contenido bajo de determinados nutrientes.\u00a0 Como resultado, la mandioca debe complementarse con otros ingredientes para evitar deficiencias nutricionales.<\/p>\n

La soja<\/a> es una buena opci\u00f3n para combinar con la mandioca, ya que el aceite de soja es una excelente fuente de prote\u00ednas y \u00e1cidos grasos.<\/p>\n

El procesamiento mediante extrusi\u00f3n, un procedimiento reconocido a nivel mundial para producir alimentos y piensos, ya se ha mostrado anteriormente aqu\u00ed en el blog de Insta-Pro<\/a> como forma eficaz de producir productos de alta calidad (ver aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a> y aqu\u00ed<\/a>).<\/p>\n

En una reciente tesis doctoral de Sud\u00e1frica<\/a> se examin\u00f3 el efecto de la extrusi\u00f3n y el calentamiento \u00fanicamente de mandioca y se mezcl\u00f3 con harinas de soja.\u00a0 Adem\u00e1s, se us\u00f3 un producto comercial listo para el consumo a modo de referencia.\u00a0 Aunque se informaron muchos de los resultados de I+D en esta tesis, yo me centrar\u00e9 en el efecto de la extrusi\u00f3n y el calentamiento en la digestibilidad de prote\u00ednas.\u00a0 La digestibilidad<\/a> es una medici\u00f3n com\u00fan de la cantidad de nutrientes espec\u00edficos que salen del tracto digestivo e ingresan en el cuerpo.\u00a0 En este caso, la digestibilidad se midi\u00f3 en el laboratorio (m\u00e9todo llamado \u201cin vitro\u201d) luego de exponer la mandioca extruida y calentada y los productos de soja a enzimas, las cuales tambi\u00e9n est\u00e1n presentes en el intestino y se usan para la digesti\u00f3n.<\/p>\n

El efecto de la extrusi\u00f3n y el calentamiento (ebullici\u00f3n por 20 minutos) en la digestibilidad de prote\u00ednas se muestra en el siguiente gr\u00e1fico.<\/p>\n

\"Captura\"<\/a><\/p>\n

*Uso de gachas de avena comerciales, listas para el consumo; condiciones de procesamiento desconocidas<\/i><\/p>\n

La extrusi\u00f3n result\u00f3 en una mayor digestibilidad de prote\u00ednas, en comparaci\u00f3n con el calentamiento en cada caso.\u00a0 La mandioca por s\u00ed sola tiene un muy bajo contenido de prote\u00ednas, como se mencion\u00f3 anteriormente, y debe combinarse con otros ingredientes.\u00a0 Este fue el prop\u00f3sito de la mezclas mandioca-soja y, como se muestra en el gr\u00e1fico, la extrusi\u00f3n mejor\u00f3 la digestibilidad de prote\u00ednas en estos productos, m\u00e1s all\u00e1 de los efectos del calentamiento.\u00a0 Adem\u00e1s, la extrusi\u00f3n de la mezclas mandioca-soja result\u00f3 en digestibilidades de prote\u00ednas similares a las del producto comercial que se us\u00f3 de referencia.<\/p>\n

Por lo tanto, la extrusi\u00f3n aumentar\u00e1 la cantidad de prote\u00ednas usables de las mezclas mandioca-soja, las cuales se usan como alimento y como piensos en muchas partes del mundo.\u00a0El procesamiento mediante extrusi\u00f3n, un procedimiento reconocido a nivel mundial para producir alimentos y piensos, ya se ha mostrado anteriormente aqu\u00ed en el blog de Insta-Pro<\/a> como forma eficaz de producir productos de alta calidad (ver aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a>, aqu\u00ed<\/a> y aqu\u00ed<\/a>).\u00a0Adem\u00e1s, la extrusi\u00f3n en seco de corte alto<\/a> de Insta-Pro International<\/a> proporcionar\u00e1 otros beneficios, como la\u00a0reducci\u00f3n de la cantidad de micotoxinas naturales<\/a> y de los antinutrientes de la soja<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

La mandioca es un importante cultivo de ra\u00edces que se cosecha principalmente en el mundo en v\u00edas de desarrollo.\u00a0 La mandioca es principalmente una fuente de almid\u00f3n y tiene muy pocas prote\u00ednas (1,4\u00a0% de mandioca cruda).\u00a0 Tambi\u00e9n tiene un contenido bajo de determinados nutrientes.\u00a0 Como resultado, la mandioca debe complementarse con otros ingredientes para evitar […]<\/p>\n","protected":false},"author":13,"featured_media":11107,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7183],"tags":[8304,881,883,444,1100,797],"class_list":["post-8957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-tecnologia","tag-extrusion-seca-de-alta-friccion","tag-cassava-es","tag-protein-es","tag-soja-es-3","tag-soja-extruida","tag-soybean-es"],"acf":[],"yoast_head":"\nLa extrusi\u00f3n mejora los 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