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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
12/04/2016 |
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Actualizado : |
06/06/2019 |
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Tipo de producción científica : |
Artículos Indexados |
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Autor : |
CROSA, M.J.; ELICHALT, M.; SKERL, V.; CADENAZZI, M.; OLAZÁBAL, L.; SILVA, R.; SURUBÚ, G.; TORRES, M.; VILARO, F.; ESTELLANO, G. |
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Afiliación : |
MARÍA JOSÉ CROSA, LATU (Laboratorio Tecnológico del Uruguay); MARÍA ELICHALT, Escuela de Nutrición. UdelaR; VERÓNICA SKERL, LATU (Laboratorio Tecnológico del Uruguay); MÓNICA CADENAZZI, Consultor Estadístico; LAURA OLAZÁBAL, LATU (Laboratorio Tecnológico del Uruguay); ROBERTO SILVA, LATU (Laboratorio Tecnológico del Uruguay); GABRIELA SURUBÚ, LATU (Laboratorio Tecnológico del Uruguay); MARINA TORRES, LATU (Laboratorio Tecnológico del Uruguay); FRANCISCO LUIS VILARO PAREJA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GABRIEL ESTELLANO, DETRICAR S.A. |
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Título : |
Chips de papa, la fritura en vacío y beneficios para la salud. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
INNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74. |
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Idioma : |
Español |
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Contenido : |
RESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.
The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity MenosRESUMEN.
Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.
El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.
Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
ABSTRACT.
The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality.
The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan marke... Presentar Todo |
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Palabras claves : |
ACEPTABILIDAD SENSORIAL; ACRILAMIDA. |
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Thesagro : |
ALIMENTACIÓN; LIPIDOS; PAPAS. |
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Asunto categoría : |
S01 Nutrición humana - Aspectos generales |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/5657/1/30916.pdf
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/259
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Marc : |
LEADER 02575naa a2200289 a 4500
001 1054642
005 2019-06-06
008 2014 bl uuuu u00u1 u #d
100 1 $aCROSA, M.J.
245 $aChips de papa, la fritura en vacío y beneficios para la salud.$h[electronic resource]
260 $c2014
520 $aRESUMEN. Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional. El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo. Los chips elaborados por fritura en vacío presentaron en promedio un 50% menos de materia grasa y un 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado. ABSTRACT. The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying that preserves the sensory properties of fried snacks and improves its nutritional quality. The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market. The chips produced by vacuum frying showed an average of 50% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity
650 $aALIMENTACIÓN
650 $aLIPIDOS
650 $aPAPAS
653 $aACEPTABILIDAD SENSORIAL
653 $aACRILAMIDA
700 1 $aELICHALT, M.
700 1 $aSKERL, V.
700 1 $aCADENAZZI, M.
700 1 $aOLAZÁBAL, L.
700 1 $aSILVA, R.
700 1 $aSURUBÚ, G.
700 1 $aTORRES, M.
700 1 $aVILARO, F.
700 1 $aESTELLANO, G.
773 $tINNOTEC, Revista del Laboratorio Tecnológico del Uruguay. 2014, no.9, p.70-74.
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
10/08/2016 |
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Actualizado : |
28/05/2018 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
ALBICETTE, M.M.; LEONI, C.; RUGGIA, A.; BORTAGARAY, I.; SCARLATO, M.; SCARLATO, S.; BLUMETTO, O.; ALBIN, A.; AGUERRE, V. |
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Afiliación : |
MARIA MARTA ALBICETTE BASTRERI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CAROLINA LEONI VELAZCO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDREA PAOLA RUGGIA CHIESA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ISABEL BORTAGARAY; MARIANA SCARLATO GARCIA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SANTIAGO SCARLATO GARCIA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; OSCAR RICARDO BLUMETTO VELAZCO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALFREDO SANTIAGO ALBIN FERREIRA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIA VERONICA AGUERRE ANTIA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Applying the Participatory Impact Pathway Analysis (PIPA) approach to enhance co-innovation for sustainability within livestock family farming in Uruguay. |
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Fecha de publicación : |
2016 |
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Fuente / Imprenta : |
In: EUROPEAN IFSA SYMPOSIUM, 12th., "Social and technological transformation of farming systems: Diverging and converging pathways", Symposium Handbook, Harper Adams University, UK, 12-15 July 2016. |
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Páginas : |
17 p. |
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Idioma : |
Inglés |
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Contenido : |
ABSTRACT.
Participatory approaches are needed to ensure learning processes and to incorporate lessons learned during the implementation of a project. This is particularly important
when the aim is to improve farm sustainability considering changes in knowledge and skills, natural resources management and networking. This paper describes the Participatory Impact Pathways Analysis (PIPA) implemented within the participatory action research project ?Coinnovating for the sustainable development of livestock family-farming systems in Rocha, Uruguay?, which involved stakeholders for planning, monitoring and evaluating of the project?s progress. Six workshops were implemented during 2012 - 2015 to enhance the project?s actions. Participatory methods were used to adapt PIPA to the Uruguayan culture. During 2013 an interinstitutional network was established, a shared vision of expected project results was defined, as well as impact pathways, goals and activities to achieve them. During the 2014- 2015 workshops, reflections and suggestions led in turn to new or modified activities. This process contributed to confidence and commitment building, improving the quality of the established relationships and strengthening networking to enhance the dissemination of the project findings. As a result of the learning process, and inspired in the project?s methodological and technological results, one stakeholder organization established a project for another region. The last workshop focused on a participatory evaluation of the whole project, demonstrating that a successful innovation process took place. This Uruguayan case showed that within the coinnovation framework, the PIPA approach nurtured the creation of a common space for social learning and innovation, providing a useful instrument for rural development. MenosABSTRACT.
Participatory approaches are needed to ensure learning processes and to incorporate lessons learned during the implementation of a project. This is particularly important
when the aim is to improve farm sustainability considering changes in knowledge and skills, natural resources management and networking. This paper describes the Participatory Impact Pathways Analysis (PIPA) implemented within the participatory action research project ?Coinnovating for the sustainable development of livestock family-farming systems in Rocha, Uruguay?, which involved stakeholders for planning, monitoring and evaluating of the project?s progress. Six workshops were implemented during 2012 - 2015 to enhance the project?s actions. Participatory methods were used to adapt PIPA to the Uruguayan culture. During 2013 an interinstitutional network was established, a shared vision of expected project results was defined, as well as impact pathways, goals and activities to achieve them. During the 2014- 2015 workshops, reflections and suggestions led in turn to new or modified activities. This process contributed to confidence and commitment building, improving the quality of the established relationships and strengthening networking to enhance the dissemination of the project findings. As a result of the learning process, and inspired in the project?s methodological and technological results, one stakeholder organization established a project for another region. The last workshop focused o... Presentar Todo |
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Palabras claves : |
EVALUATION; LEARNING PROCESS; METHODS; MONITORING; NETWORKS; PLANNING. |
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Thesagro : |
INVESTIGACIÓN PARTICIPATIVA; PRODUCCION FAMILIAR. |
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Asunto categoría : |
-- |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/8203/1/1.2-Albicette-2016-IFSA-Conference-paper.pdf
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Marc : |
LEADER 02902nam a2200313 a 4500
001 1055218
005 2018-05-28
008 2016 bl uuuu u01u1 u #d
100 1 $aALBICETTE, M.M.
245 $aApplying the Participatory Impact Pathway Analysis (PIPA) approach to enhance co-innovation for sustainability within livestock family farming in Uruguay.$h[electronic resource]
260 $aIn: EUROPEAN IFSA SYMPOSIUM, 12th., "Social and technological transformation of farming systems: Diverging and converging pathways", Symposium Handbook, Harper Adams University, UK, 12-15 July 2016.$c2016
300 $a17 p.
520 $aABSTRACT. Participatory approaches are needed to ensure learning processes and to incorporate lessons learned during the implementation of a project. This is particularly important when the aim is to improve farm sustainability considering changes in knowledge and skills, natural resources management and networking. This paper describes the Participatory Impact Pathways Analysis (PIPA) implemented within the participatory action research project ?Coinnovating for the sustainable development of livestock family-farming systems in Rocha, Uruguay?, which involved stakeholders for planning, monitoring and evaluating of the project?s progress. Six workshops were implemented during 2012 - 2015 to enhance the project?s actions. Participatory methods were used to adapt PIPA to the Uruguayan culture. During 2013 an interinstitutional network was established, a shared vision of expected project results was defined, as well as impact pathways, goals and activities to achieve them. During the 2014- 2015 workshops, reflections and suggestions led in turn to new or modified activities. This process contributed to confidence and commitment building, improving the quality of the established relationships and strengthening networking to enhance the dissemination of the project findings. As a result of the learning process, and inspired in the project?s methodological and technological results, one stakeholder organization established a project for another region. The last workshop focused on a participatory evaluation of the whole project, demonstrating that a successful innovation process took place. This Uruguayan case showed that within the coinnovation framework, the PIPA approach nurtured the creation of a common space for social learning and innovation, providing a useful instrument for rural development.
650 $aINVESTIGACIÓN PARTICIPATIVA
650 $aPRODUCCION FAMILIAR
653 $aEVALUATION
653 $aLEARNING PROCESS
653 $aMETHODS
653 $aMONITORING
653 $aNETWORKS
653 $aPLANNING
700 1 $aLEONI, C.
700 1 $aRUGGIA, A.
700 1 $aBORTAGARAY, I.
700 1 $aSCARLATO, M.
700 1 $aSCARLATO, S.
700 1 $aBLUMETTO, O.
700 1 $aALBIN, A.
700 1 $aAGUERRE, V.
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