Barragan Katerine, G SalcedoJairo, D DePaulaClaudia, J. HernándezElvis
The aim of this study was to investigate the rheological behavior of a dehydrated cream based on fishmeal using as thickener pregelatinized corn, cassava and yam starch. Three sources of pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated, varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. Solubility in Cold Water (SCW), Water Absorption Capacity (WAC), flow behavior and viscoelastic properties were determined in a rheometer, compared to a commercial cream. The highest SCW values were achieved with PCAS and for WAC in PCS. The rheological behavior was adjusted to the Power Law model evidenced pseudoplasticity. The highest values of the consistency index (K) and viscosity were reached with PCS and PCAS. The viscoelasticity of the creams allowed to define them as real weak gels, showing predominance of the elastic modulus on the viscous and values similar to the commercial cream on the loss tangent with PCAS and PCS. This may be due to the behavior of starch-protein-fat complexes, which form a three-dimensional network leading to a molecular interaction that prevents the easy release of absorbed water, becoming more resistant with the increase of the starchy component. The creams with PCAS and PCS in 30/30 and 40/20 starch/flour ratios showed K values, viscosity and tangent of loss closer to the commercial cream.
{"title":"Rheological Behavior of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch","authors":"Barragan Katerine, G SalcedoJairo, D DePaulaClaudia, J. HernándezElvis","doi":"10.19026/ajfst.14.5874","DOIUrl":"https://doi.org/10.19026/ajfst.14.5874","url":null,"abstract":"The aim of this study was to investigate the rheological behavior of a dehydrated cream based on fishmeal using as thickener pregelatinized corn, cassava and yam starch. Three sources of pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated, varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. Solubility in Cold Water (SCW), Water Absorption Capacity (WAC), flow behavior and viscoelastic properties were determined in a rheometer, compared to a commercial cream. The highest SCW values were achieved with PCAS and for WAC in PCS. The rheological behavior was adjusted to the Power Law model evidenced pseudoplasticity. The highest values of the consistency index (K) and viscosity were reached with PCS and PCAS. The viscoelasticity of the creams allowed to define them as real weak gels, showing predominance of the elastic modulus on the viscous and values similar to the commercial cream on the loss tangent with PCAS and PCS. This may be due to the behavior of starch-protein-fat complexes, which form a three-dimensional network leading to a molecular interaction that prevents the easy release of absorbed water, becoming more resistant with the increase of the starchy component. The creams with PCAS and PCS in 30/30 and 40/20 starch/flour ratios showed K values, viscosity and tangent of loss closer to the commercial cream.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81653626","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}
The aim of the study was to determine the effect of pH on the electrochemical properties of chemically-synthesized conductive polymers from alkoxylation of cassava starch at different pH (3, 4, 5, 8, 10, 11, 12) and with addition of different plasticizers (glycerol, glutaraldehyde, polyethylene glycol) and lithium perchlorate. The better integrity in their electrochemical structure was observed at pH 4, 5 and 8, due to the overlapping of the voltammograms of each one of the assays, indicating the stability of each material. Finally, it was observed that properties of the materials were unstable at extreme pH conditions (very low or very high pH), corroborating the progressive rearrangement of the structure thereof.
{"title":"Electrochemical Study of Cassava Starch Conductive Biopolymers Synthesized at Different pH","authors":"A. Alvaro, E. M. Miguel, S. Manuel","doi":"10.19026/AJFST.14.5887","DOIUrl":"https://doi.org/10.19026/AJFST.14.5887","url":null,"abstract":"The aim of the study was to determine the effect of pH on the electrochemical properties of chemically-synthesized conductive polymers from alkoxylation of cassava starch at different pH (3, 4, 5, 8, 10, 11, 12) and with addition of different plasticizers (glycerol, glutaraldehyde, polyethylene glycol) and lithium perchlorate. The better integrity in their electrochemical structure was observed at pH 4, 5 and 8, due to the overlapping of the voltammograms of each one of the assays, indicating the stability of each material. Finally, it was observed that properties of the materials were unstable at extreme pH conditions (very low or very high pH), corroborating the progressive rearrangement of the structure thereof.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"325 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76561226","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}
The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), glycerol (1%), Tween 80 (0.1%) and applied to yam cubes. Samples were packaged in two different conditions (vacuum and non-vacuum). Changes in color and texture properties were measured during 42 days storage at 25°C. A non-vacuum packaging and low wax concentrations increased browning index (61.6%), while the vacuum packaging and this same wax concentration decreased browning index (47.2%). Low acid and high wax concentrations increased 1.52% lightness. A non-vacuum packing and a decrease in wax concentration produces a decrease in hardness (6.37%) of yam while a vacuum packing this same change in wax concentration causes an increase in the hardness (1.51%). In synthesis, a vacuum packing and coatings with 5% of oxidized cassava starch, 0.1% wax and 0.5% of acid maintains the color and hardness of minimally processed yam during storage.
{"title":"Effect of Edible Coatings Based on Oxidized Cassava Starch on Color and Textural Properties of Minimally Processed Yam","authors":"L. Martha, D. Ricardo, G. Jairo","doi":"10.19026/ajfst.14.5871","DOIUrl":"https://doi.org/10.19026/ajfst.14.5871","url":null,"abstract":"The effect of the edible coating of oxidized cassava starch along with two packaging conditions on color and textural properties of minimally processed yam was evaluated. The coating suspensions were formulated with an oxidized cassava starch (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), glycerol (1%), Tween 80 (0.1%) and applied to yam cubes. Samples were packaged in two different conditions (vacuum and non-vacuum). Changes in color and texture properties were measured during 42 days storage at 25°C. A non-vacuum packaging and low wax concentrations increased browning index (61.6%), while the vacuum packaging and this same wax concentration decreased browning index (47.2%). Low acid and high wax concentrations increased 1.52% lightness. A non-vacuum packing and a decrease in wax concentration produces a decrease in hardness (6.37%) of yam while a vacuum packing this same change in wax concentration causes an increase in the hardness (1.51%). In synthesis, a vacuum packing and coatings with 5% of oxidized cassava starch, 0.1% wax and 0.5% of acid maintains the color and hardness of minimally processed yam during storage.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81709636","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}
Birina Luz Caballero Gutiérrez, C. J. M. Cardozo, H. J. C. Velásquez
The aim of this study was to establish a study of the thermodynamic adsorption to rocoto pepper obtained by freeze-drying at temperatures of 15, 25 and 35°C, by the gravimetric method in the range of water activity between 0.131 and 0.847. Rocoto pepper (Capsicum pubescens) is a natural source of capsaicinoids which gives the level of pungency or hotness attractive gastronomy. Actually, dehydrated and powered food matrices are a good option to ensure stability and techno-functional properties for later uses and applications. A mathematical modeling of the respective isotherms was obtained using different models reported in the literature. The BET model (Brunauer-Emmett-Teller), GAB (Guggenheim-Anderson-de Boer), Herdenson, Smith, Oswin, Peleg and Caurie, based on the moisture content in equilibrium reached freezer-dried samples pepper. The statistical results indicated that the model GAB was the most appropriate to describe the respective sorption curves, whose behavior was completely sigmoidal type II. From these results, the net isosteric heat of adsorption was determined using the Clausius-Clapeyron, ranging from 52.5 to 46.6 (kJ/mol) a moisture content from 2 to 38% dry basis. Also, Gibb's energy (∆G<0) showed that the process will proceed spontaneously (exothermic process) which increased to higher moisture content (Xw). The differential entropy (&DeltaS) was less at 15°C, making the adsorption process thermodynamically favorable at low temperatures.
{"title":"Thermodynamic Study of Adsorption Properties of Rocoto Pepper (Capsicum pubescens) Obtained by Freeze-Drying","authors":"Birina Luz Caballero Gutiérrez, C. J. M. Cardozo, H. J. C. Velásquez","doi":"10.19026/AJFST.14.5877","DOIUrl":"https://doi.org/10.19026/AJFST.14.5877","url":null,"abstract":"The aim of this study was to establish a study of the thermodynamic adsorption to rocoto pepper obtained by freeze-drying at temperatures of 15, 25 and 35°C, by the gravimetric method in the range of water activity between 0.131 and 0.847. Rocoto pepper (Capsicum pubescens) is a natural source of capsaicinoids which gives the level of pungency or hotness attractive gastronomy. Actually, dehydrated and powered food matrices are a good option to ensure stability and techno-functional properties for later uses and applications. A mathematical modeling of the respective isotherms was obtained using different models reported in the literature. The BET model (Brunauer-Emmett-Teller), GAB (Guggenheim-Anderson-de Boer), Herdenson, Smith, Oswin, Peleg and Caurie, based on the moisture content in equilibrium reached freezer-dried samples pepper. The statistical results indicated that the model GAB was the most appropriate to describe the respective sorption curves, whose behavior was completely sigmoidal type II. From these results, the net isosteric heat of adsorption was determined using the Clausius-Clapeyron, ranging from 52.5 to 46.6 (kJ/mol) a moisture content from 2 to 38% dry basis. Also, Gibb's energy (∆G<0) showed that the process will proceed spontaneously (exothermic process) which increased to higher moisture content (Xw). The differential entropy (&DeltaS) was less at 15°C, making the adsorption process thermodynamically favorable at low temperatures.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77683265","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}
The objective of this research was to evaluate the effect of heat treatment in a meat emulsion using mutton and beef. Being animals from the same species, even when they differ on the age of sacrifice, mutton is not as appreciated as lamb for direct consumption, which is why mutton is mostly used for industrial transformation. The purpose of this essay was to determine the effect of scalding over the physico-chemical, texture and sensory quality in a meat emulsion elaborated from mutton meat (Ovis aries) and bovine meat (Bos indicus). Proximal analysis were run on the meat (humidity, protein and fat, the functionals (pH, CRA y CE); meat emulsions were elaborated with variations on the mutton-bovine relation, stuffed and scalded at 70, 72, 74 y 76°C and vacuum packed. The samples were subject to TPA analysis, sensorial and of color. The results of the proximal composition were 16,95% humidity; 18,95% protein; 2,86% fat and regarding the functionalities, of 5,28 for pH, 62,98% for CRA and 38,00% for CE; the results of the texture profile (TPA), showed that for all of the parameters there were significant differences (p<0.05) between the temperature and formulation variables. The color analysis show that luminosity, expressed as L* is obtained when emulsion is subject to 76°C or a minimum of 70°C, the sensorial test showed that the most successful sample was the sausage made 100% from mutton meat. It is concluded that with proper scalding temperature and formulation it is possible the industrialization of this type of meat.
{"title":"The Effects of Thermal Treatment on the Emulsion Quality of Mutton Meat (Ovis aries) and Bovine Meat (Bos indicus)","authors":"P. Romero, Gilma Paadilla, Armando Alvis","doi":"10.19026/AJFST.14.5895","DOIUrl":"https://doi.org/10.19026/AJFST.14.5895","url":null,"abstract":"The objective of this research was to evaluate the effect of heat treatment in a meat emulsion using mutton and beef. Being animals from the same species, even when they differ on the age of sacrifice, mutton is not as appreciated as lamb for direct consumption, which is why mutton is mostly used for industrial transformation. The purpose of this essay was to determine the effect of scalding over the physico-chemical, texture and sensory quality in a meat emulsion elaborated from mutton meat (Ovis aries) and bovine meat (Bos indicus). Proximal analysis were run on the meat (humidity, protein and fat, the functionals (pH, CRA y CE); meat emulsions were elaborated with variations on the mutton-bovine relation, stuffed and scalded at 70, 72, 74 y 76°C and vacuum packed. The samples were subject to TPA analysis, sensorial and of color. The results of the proximal composition were 16,95% humidity; 18,95% protein; 2,86% fat and regarding the functionalities, of 5,28 for pH, 62,98% for CRA and 38,00% for CE; the results of the texture profile (TPA), showed that for all of the parameters there were significant differences (p<0.05) between the temperature and formulation variables. The color analysis show that luminosity, expressed as L* is obtained when emulsion is subject to 76°C or a minimum of 70°C, the sensorial test showed that the most successful sample was the sausage made 100% from mutton meat. It is concluded that with proper scalding temperature and formulation it is possible the industrialization of this type of meat.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87099737","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}
The objective of this research was to evaluate the effect of Ultrasound on the microbiota present in raw milk cream in order to decrease the initial microbial load. Ultrasound offers an alternative in the conservation and preservation of food. The raw milk cream as a by-product of industrial processing is susceptible to deterioration by high microbial load and the presence of enzymes, which develop unwanted defects. The analysis did to themselves for triplicate, taking randomly a quantity average of cream, packed, labeled in Polyethylene bags low thickness (300 g) and refrigerated (4±2°C). The samples were evaluated microbiologically (mesophyll’s aerobic, total coliforms, fungi and yeasts), before and after treatment with ultrasound at a frequency of 37 KHz, with times of 2, 5 and 10 min, with temperatures of 30 and 40±2°C and stored in refrigeration (4±2°C) for 10 days (days 0, 3, 5, 7 and 10). The experimental data evaluated using a factorial design (time and temperature of exposure to US at 4 and 2 levels with three replicates for each treatment. An Analysis of Variance (ANOVA) was performed at a significance level of p≤0.05 and test POST HOC of Tukey using the statistical package SPSS v. 19.0 was shown that the treatment at 37 Hz for 10 min at a temperature of 40°C decreased the initial microbial load by 79%.
本研究的目的是评估超声对原料奶奶油中存在的微生物群的影响，以减少初始微生物负荷。超声波为保存和保存食物提供了另一种选择。原料牛奶奶油作为工业加工的副产品，容易因高微生物负荷和酶的存在而变质，从而产生不必要的缺陷。该分析自行进行了三次，随机取奶油的平均数量，包装，标签为低厚度聚乙烯袋(300克)并冷藏(4±2°C)。在频率为37 KHz、时间为2、5和10 min、温度为30和40±2°C的超声波处理前后，在4±2°C的冰箱中保存10天(第0、3、5、7和10天)，对样品进行微生物学评价(叶肉需氧菌、总大肠菌群、真菌和酵母)。实验数据采用因子设计(暴露于4和2个水平的US的时间和温度，每个处理3个重复)进行评估。方差分析(ANOVA)在p≤0.05的显著性水平上进行，使用统计软件包SPSS v. 19.0的Tukey POST HOC检验显示，在40°C温度下，37 Hz, 10 min的处理使初始微生物负荷降低了79%。
{"title":"Bactericidal Effect of Ultrasound on the Microbiota of Raw Milk Cream","authors":"P. Alexandra, A. Luz, E. Maria","doi":"10.19026/ajfst.14.5891","DOIUrl":"https://doi.org/10.19026/ajfst.14.5891","url":null,"abstract":"The objective of this research was to evaluate the effect of Ultrasound on the microbiota present in raw milk cream in order to decrease the initial microbial load. Ultrasound offers an alternative in the conservation and preservation of food. The raw milk cream as a by-product of industrial processing is susceptible to deterioration by high microbial load and the presence of enzymes, which develop unwanted defects. The analysis did to themselves for triplicate, taking randomly a quantity average of cream, packed, labeled in Polyethylene bags low thickness (300 g) and refrigerated (4±2°C). The samples were evaluated microbiologically (mesophyll’s aerobic, total coliforms, fungi and yeasts), before and after treatment with ultrasound at a frequency of 37 KHz, with times of 2, 5 and 10 min, with temperatures of 30 and 40±2°C and stored in refrigeration (4±2°C) for 10 days (days 0, 3, 5, 7 and 10). The experimental data evaluated using a factorial design (time and temperature of exposure to US at 4 and 2 levels with three replicates for each treatment. An Analysis of Variance (ANOVA) was performed at a significance level of p≤0.05 and test POST HOC of Tukey using the statistical package SPSS v. 19.0 was shown that the treatment at 37 Hz for 10 min at a temperature of 40°C decreased the initial microbial load by 79%.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90923123","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}
The aim of this study was developed an energy orange juice drink with an addition to caffeine and taurine. For that, comparison of means tests were performed for four treatments, corresponding to juice added with caffeine 0.032% concentration, juice added with taurine 0.4% concentration, juice added with caffeine and taurine mixture 0.032% and 0.4%, respectively and one control, each with six replicates. The drinks were packed in low density polyethylene bags and stored at 4°C. The soluble solids (°Bx), pH, acidity, expressed as the percentage of citric acid, instrumental color and browning index and sensory characteristics (color, odor, appearance and taste) were evaluated at 0, 5, 10, 15, 20, 25 and 30 days. All the evaluated beverages presented suitable conditions for the consumption until the day 30, in addition, the added caffeine and taurine mixture treatment was which presented the best sensorial characteristics (appearance, color, odor and flavor). The acidity of all treatments increased during storage, is the largest increase for taurine treatment that was 1.37% to 2.1%, the pH decreased from 3.3 to 3.2 for all treatments except the Control; and soluble solids remained constant. In addition, the energizing agents did not affect the goldenness index of the beverages.
{"title":"Development of Energy Drinks with Orange Juice (Valencia frost)","authors":"C. J. M. Cardozo, D. M. Hernandez, J. Saraz","doi":"10.19026/AJFST.14.5886","DOIUrl":"https://doi.org/10.19026/AJFST.14.5886","url":null,"abstract":"The aim of this study was developed an energy orange juice drink with an addition to caffeine and taurine. For that, comparison of means tests were performed for four treatments, corresponding to juice added with caffeine 0.032% concentration, juice added with taurine 0.4% concentration, juice added with caffeine and taurine mixture 0.032% and 0.4%, respectively and one control, each with six replicates. The drinks were packed in low density polyethylene bags and stored at 4°C. The soluble solids (°Bx), pH, acidity, expressed as the percentage of citric acid, instrumental color and browning index and sensory characteristics (color, odor, appearance and taste) were evaluated at 0, 5, 10, 15, 20, 25 and 30 days. All the evaluated beverages presented suitable conditions for the consumption until the day 30, in addition, the added caffeine and taurine mixture treatment was which presented the best sensorial characteristics (appearance, color, odor and flavor). The acidity of all treatments increased during storage, is the largest increase for taurine treatment that was 1.37% to 2.1%, the pH decreased from 3.3 to 3.2 for all treatments except the Control; and soluble solids remained constant. In addition, the energizing agents did not affect the goldenness index of the beverages.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80443301","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}
The aim of this study was to evaluate the effect of the use of Cassava Flour (CF) enriched with gluten in the baking process. It was determined: growth, weight loss, specific volume and sensory evaluation of bread. A completely randomized design of experiment with a 3×4 factorial arrangement was performed using three types of Cassava Flour (CF): Commercial (CCF), with peel (PCF) and without peel (WPCF) in four levels of substitution: 12.5; 25, 37.5 and 50%, plus a control 100% wheat flour (WF). Growth and weight loss were assessed by measuring volume and mass before and after the baking process; the specific volume for the relation between volume and mass of baked bread and a test of sensory preference. The results showed significant differences in growth between the control and the treatments of flour with the 50%substitution. Weight loss showed significant differences between the control and all treatments except for the level of 12.5% with (CCF) and (PCF). The specific volume had significant differences with the control in all levels except for 12.5% (PCF). Bread with a substitution level of 12.5% (WPCF) did not show significant differences in acceptability with respect to the control. It is concluded that the use of (WPCF) with a substitution level of 12.5% is a technological alternative for bread making because of present good sensory acceptance and characteristics similar to those of bread elaborated with 100% (WF).
{"title":"Effects of the Use of Cassava Flour in the Physical and Sensory Properties of Bread","authors":"Ruiz Luis E., Garcia Emith V., Serpa Jose G.","doi":"10.19026/ajfst.14.5896","DOIUrl":"https://doi.org/10.19026/ajfst.14.5896","url":null,"abstract":"The aim of this study was to evaluate the effect of the use of Cassava Flour (CF) enriched with gluten in the baking process. It was determined: growth, weight loss, specific volume and sensory evaluation of bread. A completely randomized design of experiment with a 3×4 factorial arrangement was performed using three types of Cassava Flour (CF): Commercial (CCF), with peel (PCF) and without peel (WPCF) in four levels of substitution: 12.5; 25, 37.5 and 50%, plus a control 100% wheat flour (WF). Growth and weight loss were assessed by measuring volume and mass before and after the baking process; the specific volume for the relation between volume and mass of baked bread and a test of sensory preference. The results showed significant differences in growth between the control and the treatments of flour with the 50%substitution. Weight loss showed significant differences between the control and all treatments except for the level of 12.5% with (CCF) and (PCF). The specific volume had significant differences with the control in all levels except for 12.5% (PCF). Bread with a substitution level of 12.5% (WPCF) did not show significant differences in acceptability with respect to the control. It is concluded that the use of (WPCF) with a substitution level of 12.5% is a technological alternative for bread making because of present good sensory acceptance and characteristics similar to those of bread elaborated with 100% (WF).","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73270792","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}
Lozano Ermides J., Andrade Ricardo D., Salcedo Jairo G.
{"title":"Functional and Rheological Properties of Yam (Dioscorea rotundata) Mucilage","authors":"Lozano Ermides J., Andrade Ricardo D., Salcedo Jairo G.","doi":"10.19026/ajfst.14.5885","DOIUrl":"https://doi.org/10.19026/ajfst.14.5885","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91243830","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}
Ascencio-Galvan Martha, Andrade-Pizarro Ricardo, S. Jairo
This research studied the effect of edible coatings based on oxidized cassava starch and two conditions of packaging (vacuum and non-vacuum) on physicochemical properties of minimally processed yam. A factorial arrangement of 24 was applied to the following factors: oxidized starch of yucca (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), determining the physicochemical properties of minimally processed yam for 42 days. High concentrations of acid and wax decreased the pH and the acidity of yam by 10.2 and 5.25%, respectively. A vacuum packaging and high levels of wax increased the acidity by 10.8% and a non-vacuum packaging with the same level of wax deceased it by 5.76%. The moisture content increased by 3.24% and the total solids decreased by 2.48% in a vacuum packaging in low concentrations of wax, due to the weak barrier caused by wax at low concentrations. Weight loss increased with the time of storage, as a cut produces cells breakage which in turn, results in a greater moisture loss. Finally, 0.5% of acid and 0.1% of wax in the coating maintain the physicochemical properties of yam.
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