* Autor a quien debe ir dirigida la correspondencia.Recibido Nov. 21, 2014; Aceptado Ene. 28, 2015; Versión final Mar. 31, 2015, Publicado Ago. 2015 ResumenEl objetivo de esta investigación fue evaluar formulaciones para la elaboración de mazamorra de plátano, seleccionando la mejor de acuerdo a un panel de aceptación. La mazamorra fue elaborada teniendo en cuenta un procedimiento a nivel artesanal, variando las concentraciones de leche y plátano en las formulaciones y el tiempo de cocción (15 a 25 minutos). Estos tratamientos fueron evaluados por un panel de 100 catadores no entrenados a través de una prueba de preferencia, utilizando una escala hedónica de 9 puntos. La mejor formulación de mazamorra de plátano es la constituida por una concentración de plátano y leche del 21% (p/p) y 52% (p/p) respectivamente, con un tiempo de cocción de 25 minutos a partir de su hervor. Esta formulación presenta un comportamiento seudoplástico y con características tixotrópicas. Palabras clave: mazamorra, plátano, escala hedónica, tixotrópico. Elaboration Process of Plantain Mazamorra AbstractThe objective of this research was to evaluate formulations for elaboration of plantain mazamorra, selecting the best according to a panel of acceptance. The plantain mazamorra was prepared considering a procedure at the artisanal level; varying the concentrations of milk and banana in the formulations and the cooking time (15 to 25 minutes). These treatments were evaluated by 100 untrained tasters through a preference test, using a 9-point hedonic scale. The best formulation of plantain mazamorra is formed by a banana and milk concentration of 21% (w/w) and 52% (w/w), respectively, with a cooking time of 25 minutes after boiling. This formulation has a non-Newtonian behavior with thixotropic characteristics.
We have studied the effect of 57Fe substitution on structural and magnetic properties of La2/3Ca1/3Mn1-xFexO3 (LCMFO; x=0, 5 and 10%) manganites. The powders were prepared by the solid state reaction method, and the final products were characterized by X-Ray Diffraction (XRD), Mössbauer Spectrometry and Magnetic Measurements. Only one single phase corresponding to the manganite phase was detected without the presence of impurities or iron phases. The hyperfine parameters of Mossbauer spectra (MS), taken at different temperatures for the doped samples, reveal the only presence of Fe3+ ions in octahedral coordination. At low temperatures, the MS spectra were fitted with a model of three components associated to three magnetic phases of iron (ferromagnetic and paramagnetic states). These ordered and not ordered magnetic phases are related to the effects of grain size distribution in LCMFO samples. Finally, significant changes were observed in the saturation magnetization, Curie temperature and coercivity field with increasing of iron doping level.
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