Obtención de maltina a partir de sorgo malteado para niños celíacos
Archivos
Fecha
2008-06-25
Autores
Ozuna Roque, Yoandry
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
En el presente trabajo se hace una propuesta de variante a seguir para la
producción de maltina a partir de sorgo. Se presenta una revisión bibliográfica en
la cual se abordan los principales aspectos relacionados con la enfermedad
celíaca, la cual es la que provoca que se necesite trabajar en la búsqueda de
alternativas para la producción de alimentos a partir de otras fuentes que no
sean los cereales tradicionales como el trigo, la avena, la cebada y el centeno,
por los altos contenidos de gluten presentes en ellos, que son incompatibles con
la dieta de estos pacientes. También se abordan otros aspectos relacionados
con el sorgo por ser la materia prima seleccionada para la elaboración de la
maltina, así como algunos aspectos económicos relacionados con el tema. Se
hicieron varios experimentos a nivel de laboratorio basados en resultados
obtenidos anteriormente por el propio autor donde se determinaron las mejores
relaciones de Malta Clara/Solución, Malta Clara/Malta total y Caramelo/Malta
Total. Se propone un diseño preliminar de una planta para la producción de
malta y se hace un análisis que demuestra que esta variante no es factible
desde el punto de vista económico. Además se realiza además un análisis de
sensibilidad para la variación del precio del producto que demuestra que la
variante seleccionada es factible para precios mayores que 2124 Ton
$ .
El trabajo a pesar de estar en sus comienzos y de no ser rentable tiene un gran
impacto desde el punto de vista social, pues se presenta una alternativa para la
alimentación de niños celíacos.
In the present work a proposal is made of variant follow for the production of drink without ethanol from sorghum. A bibliographical study appears in which the main aspects related to the celiac disease are approached, which is the one that causes that it is needed to work in the search of alternatives for the food production from other sources that are not the traditional cereals like the wheat, oats, the barley and the rye, by the high present contents of gluten in them, who aren’t compatible with the food of these patients. Also other aspects related to the sorghum are approached for being the selected raw material for the drink without ethanol production, as well as some economic aspects related to the subject. Several experiments concerning laboratory were made previously based on results obtained by the own author where the best relations of Clear Malt were determined/Solution, Clear Malt/total Malt and Candy/Total Malt. A preliminary design of a plant for the Malt production sets out and an analysis becomes that demonstrates that this variant is not feasible from the economic point of view. An analysis to sensitivity for the variation of the price of the product is made in addition that demonstrates that the selected variant is feasible for prices greater that 2124 Ton $ . The work in spite of being in its beginnings and of being profitable does not have a great impact from the social point of view, because an alternative for the feeding of celiac children appears.
In the present work a proposal is made of variant follow for the production of drink without ethanol from sorghum. A bibliographical study appears in which the main aspects related to the celiac disease are approached, which is the one that causes that it is needed to work in the search of alternatives for the food production from other sources that are not the traditional cereals like the wheat, oats, the barley and the rye, by the high present contents of gluten in them, who aren’t compatible with the food of these patients. Also other aspects related to the sorghum are approached for being the selected raw material for the drink without ethanol production, as well as some economic aspects related to the subject. Several experiments concerning laboratory were made previously based on results obtained by the own author where the best relations of Clear Malt were determined/Solution, Clear Malt/total Malt and Candy/Total Malt. A preliminary design of a plant for the Malt production sets out and an analysis becomes that demonstrates that this variant is not feasible from the economic point of view. An analysis to sensitivity for the variation of the price of the product is made in addition that demonstrates that the selected variant is feasible for prices greater that 2124 Ton $ . The work in spite of being in its beginnings and of being profitable does not have a great impact from the social point of view, because an alternative for the feeding of celiac children appears.
Descripción
Palabras clave
Sorghum, Enfermedad Celíaca, Celiac Disease, Cereales, Cereals, Alimentación, Feeding, Producción de Alimentos, Food Production