Quintana Fuentes, F. Lucas, Hernández, Mariela, Rivera
The aim of this project was to determine the influence of the fermentation time and the final physical-chemical characteristics of the regional cocoa clones (FLE3, FTA2 and FSA12), due to a big variety of clones, agroforest systems, selection systems of crops and fermentation, it was necessary the establishment of the fermentation times according to the grain size. To verify the final quality of the cocoa it was evaluated the influence of the fermentation time in the physical- chemical characteristics, taking into account the grain index as a reference factor for the cocoa clones FLE3, FTA2 and FSA12, it was searched the ideal fermentation time for the three clones at 72, 120 and 168 h to guarantee a final physical quality for the cocoa grains, this process was made on the experimental farm Villa Monica property of Fedecacao, located on San Vicente del Chucuri, in the determination of the physical-chemical characteristics it was taken samples of the first harvest of 2017 in triplicated. The fermentation index for the first harvest of 2017, increase with time, obtaining values higher than 60% after the 120 h, the clone with higher values was FTA2. These fermentation percentages are adequate and within the expectative of a 60%-80% for the 120 h, assuring that there is no over fermentation getting an adequate final quality.
{"title":"Evaluation of the Fermentation Time on the Physical Characteristics of Cocoa (Theobroma cacao L), Clones Fedecacao Tame 2, Fedecacao Lebrija 3 and Fedecacao Saravena 12 in the Town of San Vicente de Chucuri","authors":"Quintana Fuentes, F. Lucas, Hernández, Mariela, Rivera","doi":"10.19026/AJFST.14.5892","DOIUrl":"https://doi.org/10.19026/AJFST.14.5892","url":null,"abstract":"The aim of this project was to determine the influence of the fermentation time and the final physical-chemical characteristics of the regional cocoa clones (FLE3, FTA2 and FSA12), due to a big variety of clones, agroforest systems, selection systems of crops and fermentation, it was necessary the establishment of the fermentation times according to the grain size. To verify the final quality of the cocoa it was evaluated the influence of the fermentation time in the physical- chemical characteristics, taking into account the grain index as a reference factor for the cocoa clones FLE3, FTA2 and FSA12, it was searched the ideal fermentation time for the three clones at 72, 120 and 168 h to guarantee a final physical quality for the cocoa grains, this process was made on the experimental farm Villa Monica property of Fedecacao, located on San Vicente del Chucuri, in the determination of the physical-chemical characteristics it was taken samples of the first harvest of 2017 in triplicated. The fermentation index for the first harvest of 2017, increase with time, obtaining values higher than 60% after the 120 h, the clone with higher values was FTA2. These fermentation percentages are adequate and within the expectative of a 60%-80% for the 120 h, assuring that there is no over fermentation getting an adequate final quality.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89467691","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}
This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).
{"title":"Evaluation of the Kinetics of Drying Sweet Chili (Capsicum annuum) in a Tray Dryer","authors":"Armando Alvis, I. Oviedo, G. Arrázola","doi":"10.19026/AJFST.14.5868","DOIUrl":"https://doi.org/10.19026/AJFST.14.5868","url":null,"abstract":"This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86613939","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
This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%), evaluating their sensorial and instrumental properties with three replicates per treatment. By replacing 30 and 40% of the fat in the sausages, these were less bright and redder, while 10% of the fat replaced by native starch and pregelatinized, the values of luminosity increased (p≤0.05) with respect to the control treatment. By replacing 10 and 20% of fat with mimetics, an improvement in texture was observed, reducing the hardness between 10.23 and 25.86%. Sensory evaluation showed that this substitution did not cause any alteration in the acceptability of the sausages (p≤0.05) with respect to the control formulation, with the exception of those made with native starch at 20% substitution, which was less accepted in flavor. The substitution of 10 and 20% of fat for flour and pregelatinized starch are the most recommended in the production of sausages with better sensory acceptance, texture and luminosity.
{"title":"Effect of Addition of Starch and Yam Flour on the Sensory and Instrumental Properties of Low Fat Sausages","authors":"Ana L. Paternina, Jairo G. Salcedo, P. Romero, C. D. Paula","doi":"10.19026/ajfst.14.5890","DOIUrl":"https://doi.org/10.19026/ajfst.14.5890","url":null,"abstract":"This research evaluates the effect of the addition of yam flour and starches on the sensory and instrumental properties of low-fat sausages. A 3×5 factorial arrangement completely randomized was applied to sausages using the following factors: fatty mimetic (flour, native starch and pregelatinized starch) and fat substitution (0, 10, 20, 30 and 40%), evaluating their sensorial and instrumental properties with three replicates per treatment. By replacing 30 and 40% of the fat in the sausages, these were less bright and redder, while 10% of the fat replaced by native starch and pregelatinized, the values of luminosity increased (p≤0.05) with respect to the control treatment. By replacing 10 and 20% of fat with mimetics, an improvement in texture was observed, reducing the hardness between 10.23 and 25.86%. Sensory evaluation showed that this substitution did not cause any alteration in the acceptability of the sausages (p≤0.05) with respect to the control formulation, with the exception of those made with native starch at 20% substitution, which was less accepted in flavor. The substitution of 10 and 20% of fat for flour and pregelatinized starch are the most recommended in the production of sausages with better sensory acceptance, texture and luminosity.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88429950","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 optimize the alkaline hydrolysis to extract protein from RTS with antioxidant and iron chelating activity. Red Tilapia (Oreochromis sp.) scales (RTS) have essential protein contents; therefore, those represent an opportunity to obtain hydrolysates, which may present biological activities of interest. For the extraction of the protein, it is possible to use chemical methods such as alkaline hydrolysis. The factors of central composite design (DOE) were NaOH concentration (0.5 to 2M), temperature (40 to 60°C) and percentage of scales (2.5 to 7.5%). The response variables were: protein (g/L), antioxidant capacity (ABTS and FRAP) and percentage of iron chelating activity (ICH). The hydrolysis time was evaluated in 2, 4 and 8 h in a 500 mL reactor with constant stirring. It was possible to obtain significant models for the variables assessed and those showed that with high levels of temperature, NaOH concentration and substrate concentration get a higher concentration of soluble protein without affecting the biological activities evaluated. The quantity of the protein obtained for the optimal DOE conditions was 20 g/L, with an extraction yield of 98%. The best time to get proteins with bioactivity was 2 h. This study evidenced the obtainment of protein hydrolysates from RTS with antioxidant and iron chelating activity using alkaline hydrolysis.
{"title":"Effects of Operation Conditions on Antioxidant and Iron Chelating Activity of Chemical Hydrolysates from Red Tilapia (Oreochromis sp.) Scales","authors":"L. Sierra, J. E. Zapata","doi":"10.19026/AJFST.14.5897","DOIUrl":"https://doi.org/10.19026/AJFST.14.5897","url":null,"abstract":"The aim of this study was to optimize the alkaline hydrolysis to extract protein from RTS with antioxidant and iron chelating activity. Red Tilapia (Oreochromis sp.) scales (RTS) have essential protein contents; therefore, those represent an opportunity to obtain hydrolysates, which may present biological activities of interest. For the extraction of the protein, it is possible to use chemical methods such as alkaline hydrolysis. The factors of central composite design (DOE) were NaOH concentration (0.5 to 2M), temperature (40 to 60°C) and percentage of scales (2.5 to 7.5%). The response variables were: protein (g/L), antioxidant capacity (ABTS and FRAP) and percentage of iron chelating activity (ICH). The hydrolysis time was evaluated in 2, 4 and 8 h in a 500 mL reactor with constant stirring. It was possible to obtain significant models for the variables assessed and those showed that with high levels of temperature, NaOH concentration and substrate concentration get a higher concentration of soluble protein without affecting the biological activities evaluated. The quantity of the protein obtained for the optimal DOE conditions was 20 g/L, with an extraction yield of 98%. The best time to get proteins with bioactivity was 2 h. This study evidenced the obtainment of protein hydrolysates from RTS with antioxidant and iron chelating activity using alkaline hydrolysis.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83396047","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":"Physicochemical and Structural Characterization of Yam (Dioscorea rotundata) Mucilage","authors":"Lozano Ermides J., Andrade Ricardo D., Salcedo Jairo G.","doi":"10.19026/ajfst.14.5884","DOIUrl":"https://doi.org/10.19026/ajfst.14.5884","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74590431","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}
In this study, native lactic bacteria present in raw milk used for the elaboration of coastal cheese were isolated and identified. Aseptic milk samples were taken from three (3) companies, stored at temperatures between 0-4°C. Make dilutions were performed with peptone water and plaque (MRS agar), species were purified by morphology, reaction to oxidase case, catalase and gram staining. The Identification of the isolated species was done using the API 50 CH system (BioMerieux). The results of the first two (2) companies showed the species Lactobacillus paracasei ssp paracasei 3, with a percentage of identification above 99.5%. Third company showed growth of yeast colonies without the presence of lactic bacteria. There was no growth of other bacteria during the investigation, possibly due to the use of inhibitory substances by producers, such as hydrogen peroxide, during the transfer of milk to processing centers. It is concluded that one of the autochthonous bacteria of raw milk that affect the final characteristics of the coastal cheese is Lactobacillus paracasei ssp paracasei 3 since it showed a considerable growth rate, despite possible inhibition conditions. This species can be used in starter's cultures and inoculated in pasteurized milk, to obtain typical organoleptic characteristics of cheese made from raw milk.
{"title":"Isolation and identification of Autochthonous Lactic Bacteria for use in Cultures Starters in the Processing of Coastal Cheese","authors":"J. Adolfo, R. Margarita, Perez-Cordero Alexander","doi":"10.19026/ajfst.14.5878","DOIUrl":"https://doi.org/10.19026/ajfst.14.5878","url":null,"abstract":"In this study, native lactic bacteria present in raw milk used for the elaboration of coastal cheese were isolated and identified. Aseptic milk samples were taken from three (3) companies, stored at temperatures between 0-4°C. Make dilutions were performed with peptone water and plaque (MRS agar), species were purified by morphology, reaction to oxidase case, catalase and gram staining. The Identification of the isolated species was done using the API 50 CH system (BioMerieux). The results of the first two (2) companies showed the species Lactobacillus paracasei ssp paracasei 3, with a percentage of identification above 99.5%. Third company showed growth of yeast colonies without the presence of lactic bacteria. There was no growth of other bacteria during the investigation, possibly due to the use of inhibitory substances by producers, such as hydrogen peroxide, during the transfer of milk to processing centers. It is concluded that one of the autochthonous bacteria of raw milk that affect the final characteristics of the coastal cheese is Lactobacillus paracasei ssp paracasei 3 since it showed a considerable growth rate, despite possible inhibition conditions. This species can be used in starter's cultures and inoculated in pasteurized milk, to obtain typical organoleptic characteristics of cheese made from raw milk.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73564644","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}
G. Ivan, J. A. Maicol, Ballesteros Luzneyda, Gonzalez Hannia
Bolivar department from Colombia, there are many limitations related to production and industrializing of several mangoes varieties. During this exploratory research, there were identified the agroindustrial qualities of 11 mangoes varieties such as fruit mass, lengths, yields, °Brix, titratable acidity, pH and Maturity Degree. Analysis showed a pulp weight average of 70-80%, pH average of 4.5, average °Brix of 15-16 (with the exception of the Azucar variety with 24-27) and average titratable acidity of 0.3 (with the exception of the Masa variety with 0.69). All varieties possess potential features against the standards established by Normas Tecnicas Colombianas NTC 5468 and NTC 285 for fresh type consume and technological transformation in products such as juices, nectar, pulps, marmalades and others. According to the codex (2005) Stan, 4 varieties are in category A (Filipino, Numero 11, Rosa and Barba), 4 varieties are category B (Papo, Bota, Corazon and Canela) and the variety Masa is in category C.
{"title":"Agroindustrial Behavior of 11 Mangoes Varieties (Mangifera indica L) Present in a Natural Productive System of the District of San Marco de Malagana (Bolivar)","authors":"G. Ivan, J. A. Maicol, Ballesteros Luzneyda, Gonzalez Hannia","doi":"10.19026/AJFST.14.5879","DOIUrl":"https://doi.org/10.19026/AJFST.14.5879","url":null,"abstract":"Bolivar department from Colombia, there are many limitations related to production and industrializing of several mangoes varieties. During this exploratory research, there were identified the agroindustrial qualities of 11 mangoes varieties such as fruit mass, lengths, yields, °Brix, titratable acidity, pH and Maturity Degree. Analysis showed a pulp weight average of 70-80%, pH average of 4.5, average °Brix of 15-16 (with the exception of the Azucar variety with 24-27) and average titratable acidity of 0.3 (with the exception of the Masa variety with 0.69). All varieties possess potential features against the standards established by Normas Tecnicas Colombianas NTC 5468 and NTC 285 for fresh type consume and technological transformation in products such as juices, nectar, pulps, marmalades and others. According to the codex (2005) Stan, 4 varieties are in category A (Filipino, Numero 11, Rosa and Barba), 4 varieties are category B (Papo, Bota, Corazon and Canela) and the variety Masa is in category C.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76417425","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}
Barragan Katerine, Salcedo Jairo G., De Paula Claudia D., Hernandez Elvis J.
The aim of this research was to characterize physicochemically dehydrated creams of fishmeal with pregelatinized corn, cassava and yam starch and determine their useful life. 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. It was determined the content of fat, protein, moisture, ash, pH and color parameters, which were compared with a commercial cream. In addition, the shelf life of the creams was established through the moisture gain by absorption isotherms, at a temperature of 35°C, varying the relative humidity between 34.78 and 91.66%. Very favorable nutritional levels were obtained in barracuda creams with fat and protein contents between 0.98-1.77% and 16.30-41.97%, respectively, with reference to the commercial cream. The percentage of moisture in the cream allowed to establish the useful life through isotherms of absorption, indicating that, with a percentage of compaction of 100, 20, 10 and 5%, the stability time of the cream is 33.39; 6.68; 3.34 and 1.67 months, respectively. Under the established conditions, creams with the minimum amount of barracuda flour, manage to overcome the nutritional contribution of commercial creams with a useful life of approximately 18 months with 50% of compaction.
{"title":"Physicochemical Characterization and Determination of the Useful Life of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch","authors":"Barragan Katerine, Salcedo Jairo G., De Paula Claudia D., Hernandez Elvis J.","doi":"10.19026/ajfst.14.5873","DOIUrl":"https://doi.org/10.19026/ajfst.14.5873","url":null,"abstract":"The aim of this research was to characterize physicochemically dehydrated creams of fishmeal with pregelatinized corn, cassava and yam starch and determine their useful life. 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. It was determined the content of fat, protein, moisture, ash, pH and color parameters, which were compared with a commercial cream. In addition, the shelf life of the creams was established through the moisture gain by absorption isotherms, at a temperature of 35°C, varying the relative humidity between 34.78 and 91.66%. Very favorable nutritional levels were obtained in barracuda creams with fat and protein contents between 0.98-1.77% and 16.30-41.97%, respectively, with reference to the commercial cream. The percentage of moisture in the cream allowed to establish the useful life through isotherms of absorption, indicating that, with a percentage of compaction of 100, 20, 10 and 5%, the stability time of the cream is 33.39; 6.68; 3.34 and 1.67 months, respectively. Under the established conditions, creams with the minimum amount of barracuda flour, manage to overcome the nutritional contribution of commercial creams with a useful life of approximately 18 months with 50% of compaction.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87107565","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}
P. Sandra, S. R. Danellys, Aguas Yelitza, Olivero, E. Rafael
The aim of study was to evaluate the effect of bijao leaf ( Calathea lutea ) on the softening of beef, using a cut of Biceps femoris muscle. A 3×2 factorial experimental design was used, evaluating the covering of three shapes (bijao leaf, self-adhesive transparent film and a sample not covered) during two periods of refrigeration (72 and 96 h). Rheological and physicochemical properties such as water and pH retention were analyzed. A sensory analysis was developed on 30 panelists where an organization test was used to know the degree of acceptance according to the hardness of the samples. The results of the texture profile and tenderness test showed that the cuts of Biceps femoris muscle covered with Calathea lutea show less shear force and more softening than the other treatments. On the other hand, the results show more water retention capacity than the samples not covered with the treatment. Likewise, the sensory panel showed the preference of covered meat for presenting less hardness. We can conclude that the covering with Calathea lutea confers more properties to achieve a softer cut from the muscle. Becoming an option to replace commercial meat tenderizers.
{"title":"Effect of Bijao Leaf (Calathea lutea) on the Softening of Beef Muscle","authors":"P. Sandra, S. R. Danellys, Aguas Yelitza, Olivero, E. Rafael","doi":"10.19026/ajfst.14.5865","DOIUrl":"https://doi.org/10.19026/ajfst.14.5865","url":null,"abstract":"The aim of study was to evaluate the effect of bijao leaf ( Calathea lutea ) on the softening of beef, using a cut of Biceps femoris muscle. A 3×2 factorial experimental design was used, evaluating the covering of three shapes (bijao leaf, self-adhesive transparent film and a sample not covered) during two periods of refrigeration (72 and 96 h). Rheological and physicochemical properties such as water and pH retention were analyzed. A sensory analysis was developed on 30 panelists where an organization test was used to know the degree of acceptance according to the hardness of the samples. The results of the texture profile and tenderness test showed that the cuts of Biceps femoris muscle covered with Calathea lutea show less shear force and more softening than the other treatments. On the other hand, the results show more water retention capacity than the samples not covered with the treatment. Likewise, the sensory panel showed the preference of covered meat for presenting less hardness. We can conclude that the covering with Calathea lutea confers more properties to achieve a softer cut from the muscle. Becoming an option to replace commercial meat tenderizers.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85708485","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}
Arrieta Alexandre, Lucas F Quintana, M VeraJose, Garcia, Alberto
The main objective of the present investigation was the linkage of the actors of the cocoa chain in the sensory evaluation of the cocoa liquor, through evaluation of the state of health, the alimentary habits, the availability, the disposition and the taste for the cocoa of the participants, followed by a series of preliminary sensory tests, participants who guessed these tests continued with the process and were tested for comparisons (Duo Trio, Pares and Triangular). The people who continued in the process received training and training in sensory evaluation of cocoa liquor. The Colombian cocoa is classified as fine and of aroma, which generates an added value for the commercialization of the grains. In the municipality we do not have personnel trained in the sensory evaluation of cocoa liquor, for this reason, the need arises to create a panel of judges trained in the Center for Agricultural Sector Assistance, this process was supported by the Colombian Technical Guides 165, 226, 245, 246 and the Colombian Technical Standard 4129, 3929. With the results of the process, the sequential analysis was applied, with a level of significance of 95% and an upper limit of selection of 70%. This allowed the selection of 59% of the candidates, allowing the formation of a group of personnel that will receive training and training in the sensory evaluation of cocoa liquors.
{"title":"Selection of Judges to Train Sensorally in the Cacao Cataction in the Sena Center of Attention to the Santander Regional Agricultural Sector","authors":"Arrieta Alexandre, Lucas F Quintana, M VeraJose, Garcia, Alberto","doi":"10.19026/AJFST.14.5900","DOIUrl":"https://doi.org/10.19026/AJFST.14.5900","url":null,"abstract":"The main objective of the present investigation was the linkage of the actors of the cocoa chain in the sensory evaluation of the cocoa liquor, through evaluation of the state of health, the alimentary habits, the availability, the disposition and the taste for the cocoa of the participants, followed by a series of preliminary sensory tests, participants who guessed these tests continued with the process and were tested for comparisons (Duo Trio, Pares and Triangular). The people who continued in the process received training and training in sensory evaluation of cocoa liquor. The Colombian cocoa is classified as fine and of aroma, which generates an added value for the commercialization of the grains. In the municipality we do not have personnel trained in the sensory evaluation of cocoa liquor, for this reason, the need arises to create a panel of judges trained in the Center for Agricultural Sector Assistance, this process was supported by the Colombian Technical Guides 165, 226, 245, 246 and the Colombian Technical Standard 4129, 3929. With the results of the process, the sequential analysis was applied, with a level of significance of 95% and an upper limit of selection of 70%. This allowed the selection of 59% of the candidates, allowing the formation of a group of personnel that will receive training and training in the sensory evaluation of cocoa liquors.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78546665","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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