{"id":11002,"date":"2018-07-23T08:42:32","date_gmt":"2018-07-23T14:42:32","guid":{"rendered":"http:\/\/otech.uaeh.edu.mx\/noti\/?p=11002"},"modified":"2018-07-23T08:42:32","modified_gmt":"2018-07-23T14:42:32","slug":"empanizador-saludable-con-ahuautle-nopal-y-amaranto","status":"publish","type":"post","link":"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/","title":{"rendered":"Empanizador saludable con ahuautle, nopal y amaranto"},"content":{"rendered":"<p>Con la finalidad de promover el consumo de alimentos de origen mexicano, el estudiante de ingenier\u00eda agroindustrial de la Universidad Aut\u00f3noma de Quer\u00e9taro (<a href=\"https:\/\/www.uaq.mx\/index.php\/amazcala\" target=\"_blank\" rel=\"noopener\">UAQ<\/a>), campus Amazcala, Santiago Primero Hern\u00e1ndez, desarroll\u00f3 Empanisano, producto empanizador elaborado con ahuautle \u2014huevo de la chinche de agua llamada axay\u00e1catl\u2014, nopal (Opuntia ficus-indica) y amaranto (Amaranthus).<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/conacytprensa.mx\/images\/800x300-Empanisano_180_7-323.jpg\" alt=\"800x300-Empanisano_180_7-323.jpg\" \/><\/p>\n<p>Primero Hern\u00e1ndez explic\u00f3 que el proyecto Empanisano surgi\u00f3 como parte de los trabajos desarrollados en la asignatura de tecnolog\u00eda de alimentos, de la doctora Ang\u00e9lica Feregrino, donde el objetivo es que los estudiantes generen productos innovadores que puedan llevarse al mercado.<\/p>\n<p>\u201cCon la asesor\u00eda de la doctora Elsa Guti\u00e9rrez Cortez, de la Universidad Nacional Aut\u00f3noma de M\u00e9xico (UNAM), planteamos la propuesta de elaborar un empanizador que fuera diferente a los ya existentes, que se elaboran con harinas de trigo o cereales, donde el aporte nutricional es m\u00ednimo y la cantidad de carbohidratos muy alta\u201d.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" src=\"http:\/\/conacytprensa.mx\/images\/300i_sUllTw.jpg\" alt=\"300i_sUllTw.jpg\" width=\"280\" height=\"306\" \/>Detall\u00f3 que la propuesta consiste en un empanizador elaborado con ingredientes de consumo tradicional en M\u00e9xico, como el nopal, amaranto y ahuautle, que se complementan con condimentos como paprika (Capsicum annuum), pimienta negra (Piper nigrum), ajo (Allium sativum) y cebolla (Allium cepa), para darle mejor sabor.<\/p>\n<p>\u201cDentro del campus me apoy\u00e9 con investigadores del \u00e1rea de biotecnolog\u00eda como los doctores Valeria Caltzontzin Rabell, Ana Ang\u00e9lica Feregrino P\u00e9rez, Juan Fernando Garc\u00eda Trejo y Genaro Soto Zaraz\u00faa. Hablando del aporte nutricional, con el nopal tenemos calcio (Ca), hierro (Fe), vitaminas A y B, potasio (K), adem\u00e1s de fibra. El amaranto proporciona amino\u00e1cidos esenciales, y respecto al ahuautle, tiene un alto nivel de prote\u00ednas \u2014incluso mayor que la carne de res o pollo\u2014, es rico en omega 3, vitaminas, hierro, minerales, adem\u00e1s no tiene colesterol. Empanisano es libre de gluten, por lo que puede ser consumido por personas cel\u00edacas; absorbe hasta 45 por ciento menos de aceite en el proceso de fre\u00eddo y promueve una sensaci\u00f3n de saciedad en el organismo de quien lo consume\u201d.<\/p>\n<p>Para poder desarrollar este producto y llevarlo al mercado a un precio accesible, el estudiante universitario establecer\u00e1, como proyecto de tesis, un programa para la reproducci\u00f3n de axay\u00e1catl en invernadero dentro del campus Amazcala.<\/p>\n<p>El producto Empanisano obtuvo el primer lugar del concurso de proyectos Mfeni, impulsado por la Facultad de Ingenier\u00eda de la UAQ, donde fueron reconocidos los trabajos m\u00e1s :destacados en las \u00e1reas de ciencia, tecnolog\u00eda, medio ambiente e impacto social.<\/p>\n<p><strong>Fuente:\u00a0Agencia Informativa Conacyt<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con la finalidad de promover el consumo de alimentos de origen mexicano, el estudiante de ingenier\u00eda agroindustrial de la Universidad Aut\u00f3noma de Quer\u00e9taro (UAQ), campus Amazcala, Santiago Primero Hern\u00e1ndez, desarroll\u00f3 Empanisano, producto empanizador elaborado con ahuautle \u2014huevo de la chinche de agua llamada axay\u00e1catl\u2014, nopal (Opuntia ficus-indica) y amaranto (Amaranthus). Primero Hern\u00e1ndez explic\u00f3 que el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-11002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Empanizador saludable con ahuautle, nopal y amaranto - Observatorio Tecnol\u00f3gico de Hidalgo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Empanizador saludable con ahuautle, nopal y amaranto - Observatorio Tecnol\u00f3gico de Hidalgo\" \/>\n<meta property=\"og:description\" content=\"Con la finalidad de promover el consumo de alimentos de origen mexicano, el estudiante de ingenier\u00eda agroindustrial de la Universidad Aut\u00f3noma de Quer\u00e9taro (UAQ), campus Amazcala, Santiago Primero Hern\u00e1ndez, desarroll\u00f3 Empanisano, producto empanizador elaborado con ahuautle \u2014huevo de la chinche de agua llamada axay\u00e1catl\u2014, nopal (Opuntia ficus-indica) y amaranto (Amaranthus). Primero Hern\u00e1ndez explic\u00f3 que el [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\" \/>\n<meta property=\"og:site_name\" content=\"Observatorio Tecnol\u00f3gico de Hidalgo\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/observatoriouaeh\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-23T14:42:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2018\/07\/Notic.4-7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"350\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@OBSERVATORIOEH\" \/>\n<meta name=\"twitter:site\" content=\"@OBSERVATORIOEH\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/#\/schema\/person\/95263d004158ffabcd98137e1d0abc1c\"},\"headline\":\"Empanizador saludable con ahuautle, nopal y amaranto\",\"datePublished\":\"2018-07-23T14:42:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\"},\"wordCount\":429,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/#organization\"},\"image\":{\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2018\/07\/Notic.4-7.jpg\",\"articleSection\":[\"Ciencia\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\",\"url\":\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/empanizador-saludable-con-ahuautle-nopal-y-amaranto\/\",\"name\":\"Empanizador saludable con ahuautle, nopal y amaranto - 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