In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p<0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolín.
{"title":"Evaluation of Physical, Physico-Chemical and Sensorial Properties of Cottage Diabolines and Diabolines Obtained Under Standard Conditions of Process","authors":"L. Iris, D. L. Rhenals, G. Jairo, T. Ramiro","doi":"10.19026/ajfst.16.5965","DOIUrl":"https://doi.org/10.19026/ajfst.16.5965","url":null,"abstract":"In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p<0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolín.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"130 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83244208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Claudia, Pastrana Yenis, D. Alba, Carcamo Keidith, D. Shirley
The aim of this research was to elaborate a vegetable restructured protein with low cost leguminous plants, using cowpea (Vigna unguiculata L.), pea (Pisum sativum L.) and lentil (Lens culinaris Medik.). Child malnutrition has it’s origins on the scarcity of economic resources, the lack of various foodstuffs in one region and also due to the government’s promotion and prevention policies that do not meet the full coverage of the most vulnerable regions. The raw and restructured materials were bromatologically characterized on three formulations: F1 (25% cowpea, 25% pea and 25% lentil), F2 (50% cowpea and 25% pea) and F3 (50% cowpea and 25% lentil). A sensory acceptance test was carried out with 50 potential tasters using a 9-point hedonic scale which evaluated attributes of appearance, color, aroma, texture and flavor. We used a randomized block design with three replicates, data were subjected to variance analysis and Tukey's test (p≤0.05). The lentil, pea and cowpea protein content was 30.94±0.30%, 28.96±0.16% and 26.21±0.40%, respectively. On the acceptance test with the hedonic scale, the tasters did not find significant differences (p≥0.05) between the attributes of color, appearance, aroma, texture and flavor. The Acceptability Index presented significant differences (p≤0.05) between formulations three and one and formulation two differed statistically (p≥0.05) from formulations one and three. The Only flavor had a significant difference (p≤0.05), in which formulation three was highlighted.
{"title":"Development of a Restructured Protein Based on Low Cost Legumes","authors":"D. Claudia, Pastrana Yenis, D. Alba, Carcamo Keidith, D. Shirley","doi":"10.19026/AJFST.16.5953","DOIUrl":"https://doi.org/10.19026/AJFST.16.5953","url":null,"abstract":"The aim of this research was to elaborate a vegetable restructured protein with low cost leguminous plants, using cowpea (Vigna unguiculata L.), pea (Pisum sativum L.) and lentil (Lens culinaris Medik.). Child malnutrition has it’s origins on the scarcity of economic resources, the lack of various foodstuffs in one region and also due to the government’s promotion and prevention policies that do not meet the full coverage of the most vulnerable regions. The raw and restructured materials were bromatologically characterized on three formulations: F1 (25% cowpea, 25% pea and 25% lentil), F2 (50% cowpea and 25% pea) and F3 (50% cowpea and 25% lentil). A sensory acceptance test was carried out with 50 potential tasters using a 9-point hedonic scale which evaluated attributes of appearance, color, aroma, texture and flavor. We used a randomized block design with three replicates, data were subjected to variance analysis and Tukey's test (p≤0.05). The lentil, pea and cowpea protein content was 30.94±0.30%, 28.96±0.16% and 26.21±0.40%, respectively. On the acceptance test with the hedonic scale, the tasters did not find significant differences (p≥0.05) between the attributes of color, appearance, aroma, texture and flavor. The Acceptability Index presented significant differences (p≤0.05) between formulations three and one and formulation two differed statistically (p≥0.05) from formulations one and three. The Only flavor had a significant difference (p≤0.05), in which formulation three was highlighted.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88971770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amparo L. Pua, Genisberto E. Barreto, Ricardo D. Altamiranda, Isaac D. Salazar
The objective of the study was to characterize the root of the Pachira aquatic Aubl, collected from the gardens of the Universidad del Atlántico. For years, roots have represented an alternative for solving food security problems due to their nutritional value, especially for indigenous communities; however, being carriers of secondary metabolites, beneficial for health, their consumption has decreased and their potential in the agroindustry and the pharmaceutical industry wasted. Pachira aquatic Aubl is a plant species abundantly distributed in the Colombian Caribbean region, resistant to wide ranges of temperature, humidity and salinity, develops roots that have not studied; the infusion of that of its bark considered with hypoglycemic effects. The characteristics of humidity, ash, crude fiber, proteins, lipids, carbohydrates were determined; minerals such as calcium, magnesium, zinc and iron, as well as the amino acid Lysine; The proximal analysis performed by AOAC methods, minerals by atomic absorption spectrophotometry and Lysine analysis by ultrafast liquid chromatography. The mean, standard deviation, variance and confidence intervals obtained from the results of the analyzes. The study reported an average composition of the root of the Pachira aquatic Aubl of: carbohydrates (72.25%), humidity (13.53%), ashes (4.64%), proteins (4.53%), crude fiber (4.39%), fat (0.64%), calcium (188.202 mg/100 g), iron (0.211 mg/100 g), zinc (0.060 mg/100 g), magnesium (0.060 mg/100 g) and lysine 0.032 mg/100 g. The nutrients found in a greater proportion were carbohydrates and calcium, also highlighting the presence of the amino acid Lysine.
{"title":"Evaluation of the Nutritional, Mineral and Lysine Content of the Root of the Pachira aquatic Aubl. of the Atlantico (Colombia)","authors":"Amparo L. Pua, Genisberto E. Barreto, Ricardo D. Altamiranda, Isaac D. Salazar","doi":"10.19026/AJFST.16.5957","DOIUrl":"https://doi.org/10.19026/AJFST.16.5957","url":null,"abstract":"The objective of the study was to characterize the root of the Pachira aquatic Aubl, collected from the gardens of the Universidad del Atlántico. For years, roots have represented an alternative for solving food security problems due to their nutritional value, especially for indigenous communities; however, being carriers of secondary metabolites, beneficial for health, their consumption has decreased and their potential in the agroindustry and the pharmaceutical industry wasted. Pachira aquatic Aubl is a plant species abundantly distributed in the Colombian Caribbean region, resistant to wide ranges of temperature, humidity and salinity, develops roots that have not studied; the infusion of that of its bark considered with hypoglycemic effects. The characteristics of humidity, ash, crude fiber, proteins, lipids, carbohydrates were determined; minerals such as calcium, magnesium, zinc and iron, as well as the amino acid Lysine; The proximal analysis performed by AOAC methods, minerals by atomic absorption spectrophotometry and Lysine analysis by ultrafast liquid chromatography. The mean, standard deviation, variance and confidence intervals obtained from the results of the analyzes. The study reported an average composition of the root of the Pachira aquatic Aubl of: carbohydrates (72.25%), humidity (13.53%), ashes (4.64%), proteins (4.53%), crude fiber (4.39%), fat (0.64%), calcium (188.202 mg/100 g), iron (0.211 mg/100 g), zinc (0.060 mg/100 g), magnesium (0.060 mg/100 g) and lysine 0.032 mg/100 g. The nutrients found in a greater proportion were carbohydrates and calcium, also highlighting the presence of the amino acid Lysine.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89388485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A study was carried out to establish the prevalence of bacteria associated with infectious bovine mastitis in some milk-producing municipalities in Norte de Santander Department, from which possible species of Staphylococcus, Streptococcus and Enterobacteria were isolated and identified. One hundred and sixty three samples which were inoculated by depletion in: Blood Agar and EMB Agar were analyzed and incubated at 37°C/24 h. Preliminary identification of the bacteria was done through conventional biochemical tests and RapIDTM ONE System and RapID System PLUS STAPH. A total of 207 bacteria were isolated; 187 isolates corresponded to: Staphylococcus aureus, S. capitis, S. epidermidis, S. haemolyticus, S. saprophyticus, S. simulans and S. xylosus. And 20 isolates to: Escherichia coli, Enterobacter agglomerans, Klebsiella pneumoniae, Shigella spp. and Acinetobacter calcoaceticus. Staphylococcus epidermidis showed the highest prevalence for Pamplona, Pamplonita and Toledo with 19.02, 21, 46 and 7.32%, respectively. In Pamplona, the prevalence of Acinetobacter calcoaceticus and Shigella spp. with 0.49%; Klebsiella pneumoniae and Shigella spp. were isolated in Pamplonita (0.49%), in Toledo E. coli and Enterobacter agglomerans (1.95%). The species isolated in this study have been described as causing mastitis in dairy cattle and their presence is related to cleaning conditions and milking practices.
在北桑坦德省的一些产奶城市进行了一项研究，以确定与传染性牛乳腺炎有关的细菌的流行情况，从中分离并鉴定了葡萄球菌、链球菌和肠杆菌的可能种类。用:Blood琼脂和EMB琼脂对163份样品进行消耗接种，37°C/24 h孵育。通过常规生化试验和RapIDTM One System和RapID System PLUS STAPH对细菌进行初步鉴定。共分离细菌207株;187株菌株对应于:金黄色葡萄球菌、头型葡萄球菌、表皮葡萄球菌、溶血葡萄球菌、腐生葡萄球菌、拟生葡萄球菌和木糖葡萄球菌。分离到大肠埃希菌、聚集肠杆菌、肺炎克雷伯菌、志贺氏菌和钙酸不动杆菌20株。Pamplona、Pamplonita和Toledo的表皮葡萄球菌感染率最高，分别为19.2%、21.6%、46%和7.32%。潘普洛纳市钙酸不动杆菌和志贺氏杆菌感染率为0.49%;潘普洛尼塔分离到肺炎克雷伯菌和志贺氏菌(0.49%)，托莱多分离到大肠杆菌和团聚肠杆菌(1.95%)。在这项研究中分离的物种被描述为引起奶牛乳腺炎，它们的存在与清洁条件和挤奶方法有关。
{"title":"Prevalence of Bacteria Associated with Infectious Bovine Mastitis in Some Milk-Producing Municipalities in Norte de Santander Department","authors":"Angela Cajiao, Liliana Rojas, A. Capacho","doi":"10.19026/ajfst.16.5929","DOIUrl":"https://doi.org/10.19026/ajfst.16.5929","url":null,"abstract":"A study was carried out to establish the prevalence of bacteria associated with infectious bovine mastitis in some milk-producing municipalities in Norte de Santander Department, from which possible species of Staphylococcus, Streptococcus and Enterobacteria were isolated and identified. One hundred and sixty three samples which were inoculated by depletion in: Blood Agar and EMB Agar were analyzed and incubated at 37°C/24 h. Preliminary identification of the bacteria was done through conventional biochemical tests and RapIDTM ONE System and RapID System PLUS STAPH. A total of 207 bacteria were isolated; 187 isolates corresponded to: Staphylococcus aureus, S. capitis, S. epidermidis, S. haemolyticus, S. saprophyticus, S. simulans and S. xylosus. And 20 isolates to: Escherichia coli, Enterobacter agglomerans, Klebsiella pneumoniae, Shigella spp. and Acinetobacter calcoaceticus. Staphylococcus epidermidis showed the highest prevalence for Pamplona, Pamplonita and Toledo with 19.02, 21, 46 and 7.32%, respectively. In Pamplona, the prevalence of Acinetobacter calcoaceticus and Shigella spp. with 0.49%; Klebsiella pneumoniae and Shigella spp. were isolated in Pamplonita (0.49%), in Toledo E. coli and Enterobacter agglomerans (1.95%). The species isolated in this study have been described as causing mastitis in dairy cattle and their presence is related to cleaning conditions and milking practices.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82152452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
De Paula Claudia D., Simanca Monica M., Causil Diana P.
{"title":"Physicochemical Characteristics of Papaya (Carica papaya L.) Preserved in Modified Atmospheres","authors":"De Paula Claudia D., Simanca Monica M., Causil Diana P.","doi":"10.19026/ajfst.16.5964","DOIUrl":"https://doi.org/10.19026/ajfst.16.5964","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"59 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72565825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana L. Paternina, Jairo G. Salcedo, P. Romero, C. D. Paula
The objective of this study was to evaluate the effect of the addition of starch and flour from yam in the physiochemical and techno-functional properties of low fat sausages. A factorial arrangement of 3×5 was applied with factors: Fatty mimetic (flour, native starch and pregelatinized starch) and substitution of fat (0, 10, 20, 30 and 40%, respectively) to sausages, evaluating their physicochemical and techno-functional properties. The results showed that the humidity, the ashes and the water retention of the sausages increased by increasing the percentage of fat substitution, while the fat content and the calories decreased. No significant differences were observed (p≥0.05) in pH and protein content. The rancidity values of all the sausages increased with the refrigerated storage time, being higher in the sausage control. In addition, the addition of flour and starches increased (p≤0.05) stability of the emulsion and the performance of sausages. The substitution of 10 and 20% of fat/flour, native starch and pregelatinized of yam are the most recommended in the production of sausages as they improve the stability of the emulsion, water retention, yield and generate a lower rancidity for 30 days of refrigerated storage.
{"title":"The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages","authors":"Ana L. Paternina, Jairo G. Salcedo, P. Romero, C. D. Paula","doi":"10.19026/ajfst.16.5955","DOIUrl":"https://doi.org/10.19026/ajfst.16.5955","url":null,"abstract":"The objective of this study was to evaluate the effect of the addition of starch and flour from yam in the physiochemical and techno-functional properties of low fat sausages. A factorial arrangement of 3×5 was applied with factors: Fatty mimetic (flour, native starch and pregelatinized starch) and substitution of fat (0, 10, 20, 30 and 40%, respectively) to sausages, evaluating their physicochemical and techno-functional properties. The results showed that the humidity, the ashes and the water retention of the sausages increased by increasing the percentage of fat substitution, while the fat content and the calories decreased. No significant differences were observed (p≥0.05) in pH and protein content. The rancidity values of all the sausages increased with the refrigerated storage time, being higher in the sausage control. In addition, the addition of flour and starches increased (p≤0.05) stability of the emulsion and the performance of sausages. The substitution of 10 and 20% of fat/flour, native starch and pregelatinized of yam are the most recommended in the production of sausages as they improve the stability of the emulsion, water retention, yield and generate a lower rancidity for 30 days of refrigerated storage.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80688465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lucas Aguirre Juan Carlos, Giraldo Giraldo German Antonio, C. Misael
The objective of this study was to optimize the process of Spray Drying (SD) for the obtaining of coconut powder fortified with Physiologically Active Compounds (PAC), according to the dryer's operating characteristics and the product, being (SD) is one of the most used technologies in the powder industry, guaranteeing good quality attributes for various applications in the food sector; it was used a response surface design based on five independent variables:: Maltodextrin (MD), Inlet Air Temperature (IAT), Outlet Air Temperature (OAT), Atomizing Disk Velocity (ADV) and drying Chamber Vacuum Pressure (VPC) and the dependent variables: yield (*R), Deposit Formation (DF) in the drying chamber, humidity (Xw), water activity (aw), Hygroscopicity (H), Solubility (S), wettability (Hu), color (L*, a* y b*), recovery of PAC (Ca, vitamins C, D3 and E), Peroxide Index (PI) and particle size (D10, D50 y D90). The results were analyzed statistically from the Statgraphics XVI.I software and through analysis of variance with 5% level of significance. In general, response variables were affected by all independent variables. The experimental optimization defined the CP+PAC process conditions as follows: IAT: 170°C; OAT: 85.8°C; ADV: 26676 rpm; VPC: 1.6” H2O; MD: 7.0%; and with quality attributes: Xw: 1.7±0.4%; aw: 0.171±0.018; H: 8.4±0.5%; S: 58.4±2.1%; Hu: 263.0±19.8s; L*: 79.5±0.9; a*: 1.5±0.1; b*: 9.5±0.4; PI: 2.4±1.3 meq H2O2/kg oil; DFC: 32.4±2.3%; *R: 44.0%; D10: 1.70±0.05 μm; D50: 8.46±2.09 μm; D90: 78.18±24.30 μm; Ca: 41.7±2.3%; Vit.C: 32.4±6.2%; Vit.D3: 7.8±1.8%; Vit.E: 6.1±1.9%; making it a hygroscopic product, potentially sensitive to oxidative processes, which can cause changes in color, strange flavors or odors.
{"title":"Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D3 and E","authors":"Lucas Aguirre Juan Carlos, Giraldo Giraldo German Antonio, C. Misael","doi":"10.19026/AJFST.16.5943","DOIUrl":"https://doi.org/10.19026/AJFST.16.5943","url":null,"abstract":"The objective of this study was to optimize the process of Spray Drying (SD) for the obtaining of coconut powder fortified with Physiologically Active Compounds (PAC), according to the dryer's operating characteristics and the product, being (SD) is one of the most used technologies in the powder industry, guaranteeing good quality attributes for various applications in the food sector; it was used a response surface design based on five independent variables:: Maltodextrin (MD), Inlet Air Temperature (IAT), Outlet Air Temperature (OAT), Atomizing Disk Velocity (ADV) and drying Chamber Vacuum Pressure (VPC) and the dependent variables: yield (*R), Deposit Formation (DF) in the drying chamber, humidity (Xw), water activity (aw), Hygroscopicity (H), Solubility (S), wettability (Hu), color (L*, a* y b*), recovery of PAC (Ca, vitamins C, D3 and E), Peroxide Index (PI) and particle size (D10, D50 y D90). The results were analyzed statistically from the Statgraphics XVI.I software and through analysis of variance with 5% level of significance. In general, response variables were affected by all independent variables. The experimental optimization defined the CP+PAC process conditions as follows: IAT: 170°C; OAT: 85.8°C; ADV: 26676 rpm; VPC: 1.6” H2O; MD: 7.0%; and with quality attributes: Xw: 1.7±0.4%; aw: 0.171±0.018; H: 8.4±0.5%; S: 58.4±2.1%; Hu: 263.0±19.8s; L*: 79.5±0.9; a*: 1.5±0.1; b*: 9.5±0.4; PI: 2.4±1.3 meq H2O2/kg oil; DFC: 32.4±2.3%; *R: 44.0%; D10: 1.70±0.05 μm; D50: 8.46±2.09 μm; D90: 78.18±24.30 μm; Ca: 41.7±2.3%; Vit.C: 32.4±6.2%; Vit.D3: 7.8±1.8%; Vit.E: 6.1±1.9%; making it a hygroscopic product, potentially sensitive to oxidative processes, which can cause changes in color, strange flavors or odors.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87438312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Narvaez German J., Andrade Ricardo D., Salcedo Jairo G.
{"title":"Pasting and Functional Properties of Chemically Modified Yam (Dioscorea rotundata) Starches","authors":"Narvaez German J., Andrade Ricardo D., Salcedo Jairo G.","doi":"10.19026/ajfst.16.5948","DOIUrl":"https://doi.org/10.19026/ajfst.16.5948","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83414460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Romero Maria A., De Paula Claudia D., Pastrana Yenis I., Parra Alba, Santos Heidy M.
The objective of this study was to implement the osmodehydration process as a pre-treatment prior to the frying process for the preparation of yam nuggets, where the moisture, ash, fiber, protein, fat and carbohydrate content was evaluated according to A.O.A.C. (1990). The obtained nuggets were sensorially characterized with 11 trained testers using a 9 cm unstructured scale. Five treatments were evaluated by varying the amount of sodium chloride and sucrose (T1: 0, 0, T2: 2; 15, T3: 4; 30, T4: 6; 45, T5: 8; T1: 10, T2: 20, T3: 30, T4: 40, T5: 50) min and temperature (T1: 30, T2: 40, T3: 50, T4: 60, T5: 70) °C. Following the osmodehydration, the nuggets were subjected to immersion frying (180°C for 4 min). The data obtained was evaluated by means of an analysis of variance, Tukey's mean comparison test (p≤0.05). The physicochemical analysis showed statistically significant differences (p≤0.05) between the treatments, observing the influence of osmodehydration, where the increase in the values in the conditions of the process was reflected in the increase in the carbohydrate, fiber and ashes and decreased in moisture, fat and protein. For the Quantitative Descriptive Analysis, the tasters identified statistically significant differences (p≤0.05) for the attributes of color, odor, yam flavor, hardness, chewability, fracturability and sweet taste residual, with T5 presenting the characteristics with better scores, concluding that the application of osmodehydration improved the organoleptic characteristics of the nuggets.
{"title":"Sensory Evaluation of Yam Nuggets (Dioscorea alata L.) of the Bottle Peak Genotype Obtained by Osmotic Dehydration","authors":"Romero Maria A., De Paula Claudia D., Pastrana Yenis I., Parra Alba, Santos Heidy M.","doi":"10.19026/AJFST.16.5932","DOIUrl":"https://doi.org/10.19026/AJFST.16.5932","url":null,"abstract":"The objective of this study was to implement the osmodehydration process as a pre-treatment prior to the frying process for the preparation of yam nuggets, where the moisture, ash, fiber, protein, fat and carbohydrate content was evaluated according to A.O.A.C. (1990). The obtained nuggets were sensorially characterized with 11 trained testers using a 9 cm unstructured scale. Five treatments were evaluated by varying the amount of sodium chloride and sucrose (T1: 0, 0, T2: 2; 15, T3: 4; 30, T4: 6; 45, T5: 8; T1: 10, T2: 20, T3: 30, T4: 40, T5: 50) min and temperature (T1: 30, T2: 40, T3: 50, T4: 60, T5: 70) °C. Following the osmodehydration, the nuggets were subjected to immersion frying (180°C for 4 min). The data obtained was evaluated by means of an analysis of variance, Tukey's mean comparison test (p≤0.05). The physicochemical analysis showed statistically significant differences (p≤0.05) between the treatments, observing the influence of osmodehydration, where the increase in the values in the conditions of the process was reflected in the increase in the carbohydrate, fiber and ashes and decreased in moisture, fat and protein. For the Quantitative Descriptive Analysis, the tasters identified statistically significant differences (p≤0.05) for the attributes of color, odor, yam flavor, hardness, chewability, fracturability and sweet taste residual, with T5 presenting the characteristics with better scores, concluding that the application of osmodehydration improved the organoleptic characteristics of the nuggets.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83927433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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