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Whey is a residue from the cheese industry whose use as a raw material in human food formulations has been studied, mainly due to its nutritional composition and the negative impact it has on the environment when discarded. The objective of the present investigation was to obtain a dairy dessert from whey proteins. The numerical optimization method was used through an IOptimal response surface. The selected factors were: protein (cottage cheese), xanthan gum, starch and system water, the variations were subject to the maximum allowable of these components for the mixture. The variables appearance, texture, general acceptance and stability. The sensory characterization of the dessert was carried out with five tasters from the Science Department of the Food Industry Research Institute, who generated the descriptors using the controlled association method. The selected formulation presented a protein content (cottage cheese) of 33,21 %; 0,158 % xanthan gum, 4,43 starch, 46 % water and 16,2 % sugar. The sensory evaluation allowed to establish the descriptors, color, homogeneity, strawberry smell, milky note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor, consistency and creaminess. The overall impression for the quality turned out to be excellent. [ABSTRACT FROM AUTHOR]

Increasing the shelf life of meat products is one of the fundamental objectives of the agri-food industry. The addition of natural antioxidants is an effective way to retard oxidation in meat matrices. The objective of this work was to evaluate the effect of a hydroalcoholic extract of Taliparitielatum Sw. on the inhibition of lipid oxidation in ground pork. The extract was prepared maintaining a 1:2 mass/solvent ratio, with a 78 % (v-v) hydroalcoholic mixture and added at concentrations of 0,5; 1,5 and 3 % (v/p) to the samples of ground pork. The inhibition of lipid oxidation was carried out through the thiobarbituric acid reactive substances (TBARS) method. The phytochemical profile of the majagua flower extract indicated the presence of phenolic compounds. The extract presented a polyphenol content of 10,30 mg AGE/ml with 91,65 % discoloration of the ABTS.+ radical. All concentrations showed an antioxidant effect. The minimum concentration 0,5 % (51 mg AGE/kg of meat) was able to inhibit the formation of TBARS by 61,7 % with respect to the control. The majagua flower extract was able to inhibit lipid peroxidation on refrigerated ground pork in all the concentrations evaluated, being greater as its concentration increased. This constitutes the first evidence of the antioxidant power of the extract in a food system. [ABSTRACT FROM AUTHOR]

Due to the rise of functional sweets, it would be important to produce a honeycomb candy seeking to offer a product that is beneficial to health and has pleasant sensory characteristics. The objective of this research was to formulate a gum-type chewy candy with added honey. A physical-chemical analysis was carried out on the honey used as raw material. An experimental design was carried out 23 where the levels of honey (25-30 %), gelatin (12-15 %) and xanthan gum (0,4-0,8%) were established. The response variable was the sensory analysis, evaluating the level of liking for the formulations designed. Strawberry flavor and red coloring were added to the best formulation, which was tasted by 9 judges trained in confectionery products to determine global quality with a 5-point scale (1-terrible; 5-excellent). The honey met the specifications established by Cuban standards. From the experimental design it was concluded that run 8 with 15% gelatin, 30% honey and 0,4% xanthan gum was the one that obtained the highest acceptance. The analysis of variance showed that only factor C (xanthan gum) and the interactions AB (gelatin-honey) and AC (gelatin-xanthan gum) significantly influenced the sensory response. The judges' response was marked by an appreciation of the overall quality of the product of "Bueno", these reflected defects in the candies as they were not very fractureable (very elastic). [ABSTRACT FROM AUTHOR]