PHASE 1

DEVELOPMENT OF NEW PRODUCTS

PREPARED BY

CARLOS EDUARDO VELASQUEZ C.C 1112101021

EDNA SOLANO C.C 1113648417
JADER MARTINEZ C.C 1113622394
LEIDI JOHANA MURILLO C.C 1006204890
LINA VANESSA CASAÑAS C.C 1116237184

GROUP
216005_3

PRESENTED TO
ZAIN SANCHEZ

NATIONAL UNIVERSITY OPEN AND DISTANCE UNAD

CEAD PALMIRA
BASIC SCIENCE SCHOOL TECHNOLOGY AND ENGINEERING
14/2/2019
 Definition Image
New food product: is any food product that has not been
used before in an important way for human consumption.

Spanish Agency for Food Safety and Nutrition (2017) CONCEPT OF NEW FOOD.
Infoalimentacion. Recovered from
http://www.infoalimentacion.com/documentos/concepto_nuevo_alimento.htm Alex White (2015). New product red glossy web icon [figure], retrieved from
https://es.123rf.com/photo_43461607_new-product-icono-rojo-brillante-web.html

Innovation in the food industry: Creation or modification

of a product, service or process that has a successful
application by imposing it on the market.
Chilean nutrition magazine (Dec 2015) Innovation in the food industry. Scielo Magazine. Retrieved
from https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182015000400013

Trends in food: are patterns that people adopt in their daily Cecilia Meléndez (04-Marzo-2015) Secrets that the food industry does not want you
to know. Elcivism. Recovered from http://www.elcivismo.com.ar/notas/19868/
lives when choosing what type of food should consume

Elizabeth Sloan (04-25-2013) Trends in food. Feeding. Recovered from:

http://www.alimentacion.enfasis.com/articulos/66687-tendencias-alimentos

Elizabeth Sloan (04-25-2013) Trends in food. Feeding. Recovered from:

http://www.alimentacion.enfasis.com/articulos/66687-tendencias-alimentos
 Definición Imagen
Types of Innovation: "Innovation is a business process whereby from knowledge
(already existing or purposely generated) the company creates new products, processes
or services (or improvements to existing ones) that are successful in the market".

Its types are: Product Innovation: Introduction in the market of a new or considerably
improved product / service.

Innovation in the Organization: Introduction of changes in the forms of organization that

involve new organizational structures of industrial processes.

Market Innovation: Introduction of new methods of marketing new products, new methods
of delivery of pre-existing products or changes in the packaging or packaging system.

Innovation in Business Models: Adoption of new ways to earn revenue from customers
based on new ways of generating value.

Innovation in Management: Adoption of new forms of integral or partial management by

implementing non-traditional or substantially modified principles, practices and procedures.

Isabel la catholic (2015) Innovation - Concept and types of innovation. Camaras aragon. Retrieved
from: http://www.camarasaragon.com/innovacion/Concepto.asp
Idomcpi (2017) What kind of innovator am I? Idom. Recovered from
https://idomcpi.com/que-tipo-de-innovador-soy/
 Definición Imagen
Factors in the constant change in the food market:
Market-oriented companies depend on their advantages in resources, high-
quality products and personal relationships of trust and commitment (Toften
and Hammervoll, 2009) that form with your peers The market strategy is a
continuous process (Dalgic and Leeuw, 1994), which requires the development
of long-term relationships between members of the value chain (Toften and
Hammervoll, 2009, Toften and Hammervoll, 2010a, Toften and Hammervoll,
2010b), because demand in the market can decrease and / or disappear (Noy,
2010). Therefore, the relationship between the manufacturer and the
distributors must be close, so that solid marketing capabilities can be
developed with the goods and the deep knowledge of the market, with the
support of the entire company and a loyal customer base. . and firm (Parrish et
al., 2006, Toften and Hammervoll, 2009, Toften and Hammervoll, 2010b).

Karen L. Orengo Serra Maribel ortiz sotob (Sep 2017) Factors that the manufacturer / distributor
takes into consideration for the marketing of specialty foods in foreign markets. ScienciDirect.
Retrieved from: https://www.sciencedirect.com/science/article/pii/S0123592317300451

Juan Carlos Niño (26-05-2016) PRODUCTS, MARKETS AND CONSUMERS:

CHANGE CONSTANT. Dichter & Neira. Recovered from: http://www.dichter-
neira.com/los-mercados-mercados-consumidores-van-ritmo-cambio-constante/
 Definición Imagen
Functional foods: are those that, in addition to their usual nutritional
effects, have biological compounds (nutrients or non-nutrients), with a
positive selective effect added to one or several functions of the organism that
have beneficial effects on health, improving it or reducing the risk of suffer
diseases.

Isabel Cruz (7-11-2012) Functional foods. Conasi. Retrieved from

https://www.conasi.eu/blog/consejos-de-salud/alimentos-funcionales/

Enriched food: It is the food to which one or more essential nutrients have Isabel Cruz (7-11-2012) Functional foods. Conasi. Retrieved from
been added to prevent or correct proven nutritional deficiencies of these https://www.conasi.eu/blog/consejos-de-salud/alimentos-funcionales/
nutrients in the population, or in specific population groups.

Web portal (2015) Food and supplement Enriched food. Laboratory nutritional
supplements. Recovered from: http://www.laboratoriolcn.com/concepto-de-alimento-y-
complemento/alimento-enriquecido

Web portal consumer (2015) No need to complicate: vegetables, vegetables, fruit

and nuts provide enough fiber. Eroski consumer. Retrieved from:
http://revista.consumer.es/web/es/20070501/actualidad/analisis1/71568.php
 Definición Imagen
Allergen-free food: are those that do not cause an exaggerated immune
system reaction when it comes in contact with certain proteins in foods, better
known as allergens, which are incorrectly perceived as dangerous.

Unilever food solution (2014) GUIDE OF ALLERGENS. Unilever Andina. Retrieved from:
https://www.unileverfoodsolutions.com.co/dam/ufs-mx/en/pdfs/Guia%20Al%C3%A9rgenos.PDF

Organic food: are those that in their production process do not involve
chemical substances such as pesticides, herbicides or fertilizers. These foods
are cultivated, bred and processed, using natural methods, in order to obtain
food products that do not include any chemical compound or synthetic Unilever food solution (2014) GUIDE OF ALLERGENS. Unilever Andina. Retrieved
additives. from: https://www.unileverfoodsolutions.com.co/dam/ufs-
mx/en/pdfs/Guia%20Al%C3%A9rgenos.PDF

Portal conceptodefinicion.de (2015) Definition of Organic Food. conceptdefinicion.de. Retrieved

from: https://conceptodefinicion.de/alimentos-organicos/

Portal conceptodefinicion.de (2015) Definition of Organic Food.

conceptdefinicion.de. Retrieved from: https://conceptodefinicion.de/alimentos-
organicos/
 Definición Imagen
Gm food: are those that have been produced from an
organism modified by genetic engineering and to which genes
of another organism have been incorporated to produce the
desired characteristics. At present, foods from transgenic
plants, such as corn or soybeans, are more prevalent.

Wikipedia web portal (01-30-2019) Transgenic food. Wikipedia. Retrieved from:

https://es.wikipedia.org/wiki/Alimento_transg%C3%A9nico
https://www.naturalscience.org/es/temas/agricultura-natural/organismos-
geneticamente-modificados-ogm-transgenicos/
Prebiotic: non-digestible ingredients in the diet that
stimulate the growth or activity of one or more types of
bacteria in the colon

Probiotic: are live microorganisms that when added as a

supplement in the diet, favor the development of the
microbial flora in the intestine

Ada Lydia of Cagigas Reig 1 and Jorge Blanco Anesto 2 (16-01-2012) Prebiotics and probiotics, a
Chalver web portal laboratories (2019) DEFINITION OF PREBIOTICS
beneficial relationship. Cuban magazine aliment Retrieved from:
AND PROBIOTICS. Chalverlaboratorios. Retrieved from:
http://bvs.sld.cu/revistas/ali/vol16_1_02/ali10102.htm
https://www.facebook.com/pg/Chalverlaboratorios/photos/?tab=album&a
lbum_id=1392597607485923
 MODIFIED CASSAVA STARCH

DESCRIPTION

it is a starch that has been subjected to physical, chemical or enzymatic procedures in order to modify its
physicochemical properties. The modified starch has practically the same applications as normal starch but some
improved characteristics and for that reason it is a very used food additive, especially as a thickener, binder,
emulsifier and stabilizer.

Some characteristics of starch are very useful in the food industry, highlighting its ability to form gels. Thanks to it,
starch is a good thickener, emulsifier and stabilizer, properties that are used in the manufacture of many food
products to improve their appearance, consistency, texture or behavior to changes in temperature.
NUTRITIONAL COMPOSITION

MODIFIED CASSAVA STARCH:

Modified starches Retrieved from

https://www.google.com/url?sa=i&source=images&cd=&cad=
rja&uact=8&ved=0ahUKEwj0ovPJ87TgAhVstlkKHZkoAyEQM
wg_KAEwAQ&url=https%3A%2F%2Fwww.masmusculo.com.
es%2Fwiki%2Falmidon-modificado-aplicaciones-
beneficios%2F&psig=AOvVaw1FsvKCz0HIGVnsXfkoFrnq&ust
=1550016503749516&ictx=3&uact=3
PHYSICOCHEMICAL
CHARACTERISTICS
 MICROBIOLOGICAL CHARACTERISTICS

MICROBIOLOGICAL CHARACTERISTICS

characteristic unity specification method

counting of mesophilic U.F.C/g Maximum 1000 EO-CC-03
aerobic microorganisms based on NTC 4519

mold and yeast count U.F.C/g Maximum 200 EO-CC-04

based on NTC 4132

fecal coliforms N.P.M/g < 3.0 EO-CC-05

based on 4516

salmonella detection Spp/25g absent EO-CC-09

based on 4574
SENSORY CHARACTERISTICS

SENSORY ANALYSIS
FLAVOR
SENSORY CHARACTERISTICS

SENSORY ANALYSIS
COLOR
 SENSORY
CHARACTERISTICS

SENSORY
ANALYSIS
TEXTURE
 SENSORY CHARACTERISTICS

The modification of starch.

It allows to enhance or inhibit properties such as consistency, binding power,
stability.
to changes in temperature, fluidity and fluidity. The
Main modifications are degradation, pregelatinization and derivation.
which are summarized below, along with the modified starches and their
Applications (Vian, 1994)

Hydrolysis of starch
The possibilities range from partial hydrolysis to the total
presence or not of
catalysts.
 Derivatization
Non-degradative chemical modifications involve the
introduction of small
amounts of substituent groups within the starch by ester
and ether bonds; this
it generates the weakening of the starch granules, stabilizes
the dispersions and
prevents the alignment and retrogradation of molecules

Pregelatinization
Pregelatinized starches are useful when it is required that the product can be
reconstituted in cold water. The structure of the starch granule is broken by
cooking
of native starch and subsequent drying in rotary drums or semi-dry extrusion
which allows its use in fast food, custards, fillings and sauces.
In adhesives it is used to laminate aluminum foil to paper or cardboard, but
its drying is
slow given its low solids content
Degradation
These are processes that involve partial depolymerization or molecule
arrays. These
They include hydrolytic, oxidative and thermal processes, which produce
three classes.
Modified starches: acid conversion, oxidized and dextrins. The main
The purpose of the conversion is to reduce the viscosity of the products so
that with high
The solution has good flow properties.

Dextrinization
Dextrins are products of partial degradation of starch obtained by
heating, with or without catalysts, in a conversion mechanism that involves
processes of hydrolytic rupture, molecule reorganization and repolymerization.
The
Heat breaks part of the 1-4 bonds of the starch and increases the joints 1-6, with
that the length of the molecular chains is decreased, while the
branch. This determines a good solubility in cold water, less tendency to
retrogradation and greater resistance to enzymes
Etherification
One of the most known etherification reactions is the one that is carried out with
the oxides
of ethylene or propylene from which 'hydroxyethyl starch' or 'starch' is obtained
hydroxypropyl ». Etherified products gel stably in solid form
(rigid) They are used as stabilizers and thickeners in the textile, paper and
cardboard industry
and in food to prepare canned and frozen foods. In the paper industry,
used as corrugated adhesives taking advantage of its high retention capacity
Water.

Crosslinking
Cross-linked starches are obtained by reaction with bifunctional molecules
such as epichlorohydrin, phosphorus oxychloride or mixed anhydrides of organic acids.
Through this route products can be obtained with cross-linked chains, more stable and
of great resistance, with little tendency to swell. They are of special interest for
frozen foods, especially if the treatment is combined with esterification.
They are also used in the food industry, particularly in baking for
give structure and decrease the water activity of the dough, which increases life
useful of the final product and produces a higher performance in the shake.
Cationic starches
They are obtained by reaction with 2-diaminoethyl chloride, which allows the
introduction of
Tertiary amino acids in the starch molecule. They are likely to be positively charged
when dispersing the product in water. They are used in the manufacture of paper,
incorporating them
during the defibration of cellulose, since when absorbed they favor the process and
They give greater resistance to paper. They are more viscous products than starch,
they transmit
better the light and its dispersions have less tendency to retrogradation.
Esterification
Starches can be esterified using different types of inorganic acids
and organic Nitro-starches, used as explosives are obtained with the acid
nitric (HNO3). With phosphoric acids and alkaline phosphates and with acetic acids,
succinic, adipic, citric or with derivatives such as vinyl acetate you get a
varied number of starch esters. These have a lower temperature than
gelatinization and increase the speed of swelling and the viscosity of the paste.
These starches have good thickening capacity and are very stable in cold, with
good water retention properties at low temperature that makes them useful in the
field of deep-frozen or frozen products.
 CONSERVATION

it must be stored on elevated floor platforms, in covered warehouses, in dry, cool and well ventilated
environments.
Storage warehouses must have a comprehensive plan for pests, cleaning and good manufacturing
practices.
Once the package is opened, to use a part, it must be closed immediately to avoid exposure to
environmental humidity and microbial contamination.
This product must be transported in clean vehicles, it must be placed on pallets, never on the floor of the
vehicle, it must not be transported with toxic, chemical or animal substances.
 STORAGE

The starch is stored in granules or plastids, called amyloplasts. Some of

these can reach large size, for example amyloplasts present in potatoes
that can reach the size of an average animal cell. The starch granules are
enclosed in rigid walls of cellulose in the plants being inaccessible to the
digestive enzymes. This explains the poor digestibility of potatoes and
raw grains. The cooking causes the granules to swell, gelatinize the
starch, soften and break the cell wall and make the starch more
digestible.
 mechanism of deterioration

The most common mechanism of deterioration: Physiological or primary deterioration begins

during the first 48 hours after harvest and its symptoms basically consist of a white to brown drying,
which usually appears as a ring in the periphery of the pulp. , which is observed in cross sections of the
root (Plate 12 a). In addition, there are zones with blue-black striae, constituted by deteriorated xylem
vessels, which can be easily observed in longitudinal cuts of the affected roots (Plate 12 b). Physiological
deterioration begins rapidly in wounds, which almost always occur at the distal and proximal ends of
the root during harvest.
 CONCLUSIONS
 The meaning of the food concepts proposed by the tutor of the course is understood.

 One of the food components is chosen where the information requested by the tutor is described.

 From the chemical point of view, starch is a mixture of two polysaccharides, amylose and amylopectin. It
has the facility of acquiring a helical three-dimensional conformation, in which each turn of the helix
consists of six molecules of glucose.

 Modified Starch is an additive widely used in the food industry due to its versatility, allowing to grant
characteristics to practically all market segmentssome of the advantages of the use of modified starches in
food is that they reduce the respiration of the products, conserve the nutritional content, decrease the
weight loss and maintain the firmness of the fruits and vegetables for a longer period of time

 The main importance of the modified starch is that they prolong the quality and the shelf life of the
horticultural products
 BIBLIOGRAPHYBI
 Web portal curves (29-12-2015) What is modified starch ?. Curious. Retrieved from:
https://curiosoando.com/almidon-modificado

 María M Knowles (2012) Use of cassava (Manihot esculenta Crantz) and other sources of unconventional starches
in ruminant feed. Rccp. Retrieved from:
https://aprendeenlinea.udea.edu.co/revistas/index.php/rccp/article/view/324792/20782239

 Ferney Alexander Solano Paz (03-17-2017) technical sheet of modified corn starch. Scribd. Retrieved from:
https://es.scribd.com/document/342224821/850-Almidon-Modificado-d-v-3-Mpv

 Fernando martinez bustos (08-2010) Obtaining Obtaining and Characterization of Resistant Starch T and
Characterization of Type IV Resistant Starch in Potato Starch IV Model Systems in Potato Starch Model Systems
Through the Introduction of Extruded Cross Ligations Introduction of Cross Ligations by Extrusion and its
Evaluation in Yogurt Preparation ". UANL. Retrieved from: file: /// C:
/Users/Carlos/Desktop/cursos%202019/curso%20jader%202019/desarrollo%20de%20nuevos%20productos/activi
dad%20de%20reconocimiento/04.pdf

 file:///C:/Users/Carlos/Downloads/Alcazar-AlayMeireles-0101-2061-cta-35-2-215.pdf

 Technical guide for production and analysis of Yuca starch obtained from: http:
//www.scielo.br/pdf/cta/v35n2/0101-2061-cta-35-2-215.pdf