TY - GEN
T1 - Efecto del secado por aire caliente en el contenido de proteína del Nostoc Sphaericum
AU - Rodriguez Yupanqui, Christian
AU - Castillo León, Luis
AU - Johan, Peláez Alfaro
AU - Silva-Chuquipoma, Diego Honorato
AU - Boñón-Silva, Cesia Elizabeth
N1 - Publisher Copyright:
© 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2024
Y1 - 2024
N2 - This study aimed to evaluate the effects of hot air drying on the protein content of dehydrated Nostoc sphaericum. A population of 5 kg of Nostoc was used, divided into two treatments: Treatment 1 (T1) with 2 kg dried at 70 °C for 8 hours, and Treatment 2 (T2) with 3 kg dried at 90 °C for 5 hours. After the drying process, the dehydrated samples were analyzed to determine their protein content using the Kjeldahl method. The results showed that T2 achieved a higher protein content (34.15%) compared to T1 (30.75%). However, a t-student t-test with a 95% significance level revealed that these differences were not statistically significant (p-value of 0.328). In conclusion, hot air drying is an effective method for dehydrating Nostoc, maintaining protein integrity despite differences in drying conditions, suggesting its viability for future applications in the food and pharmaceutical industries.
AB - This study aimed to evaluate the effects of hot air drying on the protein content of dehydrated Nostoc sphaericum. A population of 5 kg of Nostoc was used, divided into two treatments: Treatment 1 (T1) with 2 kg dried at 70 °C for 8 hours, and Treatment 2 (T2) with 3 kg dried at 90 °C for 5 hours. After the drying process, the dehydrated samples were analyzed to determine their protein content using the Kjeldahl method. The results showed that T2 achieved a higher protein content (34.15%) compared to T1 (30.75%). However, a t-student t-test with a 95% significance level revealed that these differences were not statistically significant (p-value of 0.328). In conclusion, hot air drying is an effective method for dehydrating Nostoc, maintaining protein integrity despite differences in drying conditions, suggesting its viability for future applications in the food and pharmaceutical industries.
KW - Nostoc
KW - drying
KW - proteins
UR - https://www.scopus.com/pages/publications/85217196436
U2 - 10.18687/LEIRD2024.1.1.839
DO - 10.18687/LEIRD2024.1.1.839
M3 - Contribución a la conferencia
AN - SCOPUS:85217196436
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 4th LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Matta, Rodolfo Andres Rivas
T2 - 4th LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2024
Y2 - 2 December 2024 through 4 December 2024
ER -