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Copyright of Pedagogía Profesional is the property of Universidad de Ciencias Pedagogicas "Enrique Jose Varona" Facultad de Ciencias Tecnicas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of work was to investigate on the acceptability of yogurt skimmed in its clot variants and milk shake and to identify terms that describe it. A hundred students, habitual consumers of yogurt participated, who responded about their level of pleasure in a scale hedonic of nine categories and marked of a list the terms that associated to evaluated product. The data were introduced in the statistical program XL-STAT to be processed. Both variants of yogurt were evaluated in high categories of acceptability, -I like a lot- for that of clot and -I like-, for the milk shake. The terms with which they described them were: healthy, thick, good acidity, homogeneous, good quality, anything sweet, milky, anything creamy, nutritious and tasteless. [ABSTRACT FROM AUTHOR]

This work was carried out at the Flavoring Industries, its commission evaluation was updated on new trends in quality sensory, conducting a bibliographic search on the selection and training of evaluators. The information was processed using the content analysis and synthesis method. Attributes of flavorings, their acceptance-rejection zones, defects, and a methodology for selection and training of new candidates were established. The results are useful to provide answers about the sensory quality of the flavorings produced by Industries and those received from other international firms. [ABSTRACT FROM AUTHOR]

In this work the method of group sessions was applied to identify the intrinsic attributes to the jamon visking that consumers use like signs of its sensory quality. Five groups were constituted with 12 habitual consumers. Sessions with each group were recorded, the content listened when concluding, registering, the attributes and their mention frequency. Fifty-five attributes were identified in total, 16 related with the appearance, 11 with the smell, 13 with the flavor and 15 with the texture. These can be consulted to establish the final attributes to evaluate for the tasters. [ABSTRACT FROM AUTHOR]

In this work the method of group sessions was applied to identify the intrinsic attributes to the ice cream that consumers use like signs of its sensory quality. Five groups were constituted with 12 habitual consumers. Sessions with each group were recorded, the content listened when concluding, and ice creams of strawberry, chocolate, vanilla and butter flavor were evaluated, registering, the attributes and their mention frequency. Fifty-two attributes were identified in total, 12 related with the appearance, 11 with the smell, 17 with the flavor and 12 with the texture. These can be consulted to establish the final attributes to evaluate for the tasters. [ABSTRACT FROM AUTHOR]

Determination of the sensory quality attributes of the sauces and dressings was done. Seven tasters and 10 experts selected the most precise attributes from a list that contained those proposed in the Sensory Evaluation Analytical Procedure. In addition, 100 habitual consumers applying the CATA method evaluated the level of liking of the mayonnaise sauce, sandwich paste, Russian sauce with a hedonic scale of nine categories, and from a list of attributes or terms, marked those that they associated with their sensory quality. With the help of tasters and experts, nine attributes were established: color, surface, brightness, odor typicity, flavor typicity, balance (acid-sweet-salty), consistency and unctuousness, which in turn are qualitatively related to the reported by consumers who participated. The mayonnaise sauce was evaluated as like it, while the pasta for small bites and the Russian sauce as like it very much. [ABSTRACT FROM AUTHOR]

Four ingredients: fructooligosacáridos syrup (FOS), lemon essence, orange essence and turmeric extract were characterized using five trained panelists and three flavor experts. Familiarization process with the ingredients was carried out, in the syrup case, by means of the evaluation different quality samples, in the essences and extract case, for sniff sessions in smell ribbons, the perceived notes approved by the experts were valued in a scale of intensity of 10 cm. Written standard of syrup and graphic standard of the essences lemon and orange and turmeric extractis established, what allows to emit a verdict of sensory quality of these types of ingredients before adding to waters. [ABSTRACT FROM AUTHOR]

Three flavored waters lemon and orange, both with fructooligosaccharides (FOS) syrup, and one of flavor orange with this ingredient and turmeric extract were sensory characterized using five trained tasters and three flavor experts. In the generation of water descriptors, the method of controlled associate on was applied. Descriptors were evaluated in a scale of 10 cm and the data were processed in Excel. Sensory profile of the waters was obtained, in the case of lemon flavor with FOS Syrup has 15 descriptors, and is distinguished by sensation of freshness in the mouth and slight astringency. Orange flavor with FOS syrup with 19, and is distinguished by an orange flavor aftertaste, while the orange with that ingredient and turmeric extract has 18 descriptors and is distinguished by its yellow color, slight bitterness, astringency and its resinous aftertaste. [ABSTRACT FROM AUTHOR]

Copyright of Revista Medica del IMSS is the property of Direccion de Prestaciones Medicas - IMSS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sensory ingredients are those raw used in the elaboration of food that admit to be tasted for their nature. Sensory evaluation of them is a preventive action that contributes to reduce costs associated to quality. This work establishes methodological tools to define attributes sensory quality of ingredients, its standards and evaluation method. Methodology was conceived starting from a diagnosis to sensory scenario of Cuban food industry and considering tendencies in sensory quality. Their viability was confirmed with tasters, experts and applying it in evaluation of ingredients, powdered cocoa, almonds and powdered milk, used to elaborate powdered mixtures for milk shakes and ice creams. Methodology is viable and experts estimated it as, effective, preventive, pertinent, modernized, quick and reliable. [ABSTRACT FROM AUTHOR]

Copyright of Revista Medica del IMSS is the property of Direccion de Prestaciones Medicas - IMSS and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work the conceived methodology in the model of evaluation for the sensory quality in Cuban food industry was applied in three foods and with the participation of judges, experts and usual consumers who helped to define the attributes and standards. The methodology is flexible, practice and the judges were satisfied with its use. [ABSTRACT FROM AUTHOR]

Ice cream with almonds is of the consumer's preference and it is the texture who conditions, its purchase or not. Seven tasters in sensory profile elaboration, they generated texture descriptors and they evaluated different samples of sensory quality on structured scales of 10 cm. Quantitative descriptive profile of texture obtained for ice cream with almonds have, 12 descriptors, seven are mechanical, three geometric and two of body, and the references acceptance zone of this descriptors, as well as the sequence of their evaluation. [ABSTRACT FROM AUTHOR]

Evaluation model of sensory quality for Cuban food industry The model with an integral approach that is proposed was structured in three phases and eight components that represent the evaluation system of sensory quality in the management of food quality. Sensory analysis experts validated the model as flexible, relevant, instructive, applicable, reliable and updated. The model contributes to the improvement of this system in the Cuban food industry. [ABSTRACT FROM AUTHOR]

The methodology for the evaluation of the sensorial quality that is proposed is in agreement with the advances in the topic and the context of the Cuban food industry. It offers tools to establish the attributes and their specifications using tasters, experts and usual consumers, quick methods are suggested for their control and it has a focus on the final product and ingredients. [ABSTRACT FROM AUTHOR]

The rise of Colombian's relative power capacities and the perception of a national government in search of activating the country's participation in the international scene, allows to confirm what many analysts have called as a spin in the Colombian foreign policy. The pursuit of privileging dialog over ideological confrontation, to brake with the traditional position of bandwagoning with the United States, the separation of the foreign policy from internal affairs, specially in the subject of war against the guerrillas, the recomposition of relations with neighboring countries and the country's return to the Latin American region, are some of the elements that confirm such spin. The foreign policy of Colombia towards the European Union has not been indifferent to this new viewpoint, although some continuities can be perceived, the truth is that the country is aiming for the mutual interest elements to be the ones that lead to a strengthening between the parts. That is how, taking into account the critical moment that the European bloc is going through in economical and financial terms and the country's good mining environment, Colombia mainly focuses, in the commercial bond and investment impetus. [ABSTRACT FROM AUTHOR]

Both the shared and unique characteristics of the most widely used personal managers of bibliographic reference data bases are analysed: Reference Manager, EndNote, ProCite, RefWorks and EndNote Web. The aspects considered include: data input, authority control, global editing commands, personal configuration of the data bases, reference exportation, visualization of records, insertion of bibliographic references and automatic generation of bibliographies. [ABSTRACT FROM AUTHOR]

The aim of this work is to develop a fermented milk with walnut, oat bran, cinnamon and cocoa with good acceptance and the required viability. In their elaboration skim milk, Streptococcus termophilus and Lactobacillus acidophilus, honey and vegetable ingredients were used. An exploratory test was carried out to establish the dose intervals of the ingredients taken as independent variables according to the criteria of the tasters. A mixture design was carried out where the independent variables were oat bran, cinnamon and walnut in doses of 0.8, 1.4 and 2%, and skimmed milk from 85 to 88%, obtaining 20 formulations; while the response variable was sensory quality. Selected formulation was characterized from the chemical, microbiological and sensory point of view. Formulation was evaluated as I like it very much. Its composition is consistent with that specified for yogurt: semiskimmed fermented milk (1.90% fat), fortified in proteins (4.99%), presence of fiber (0.61%) and viability is greater than the therapeutic minimum (log [ufc/mL] = 7.84). [ABSTRACT FROM AUTHOR]

The aim of this work was to estimate the shelf life of tuna fillet in oil subjected to three temperatures (28, 35 and 42 °C). To carry out the durability study, the physical, chemical, microbiological and sensory characterization of the product were evaluated. The indicators of deterioration were the sensory attribute (rancid taste) and evaluation of lipid oxidation based on the concentration of malonaldehyde. The shelf life was determined when the product reached a value of two points (sensorially unacceptable). From the results obtained, the kinetics of the deterioration reaction were defined and the activation energy was obtained using the Arrhenius model. The calculated shelf life, according to the sensory evaluation, were 277, 265 and 130 days, respectively, at the referred temperatures. Lipid oxidation kinetics were determined to be zero order with an activation energy of 42.17 kJ/mol. [ABSTRACT FROM AUTHOR]

The objective of the work was to develop a sweet cookie with whey. The flour-whey ratio was defined by a two-component IV-optimal mixture design, with wheat flour levels between 52 and 55% and whey between 3.5 and 6.5%. The attributes sensory evaluated were: typicality of flavor, fragility, hardness, ease of disintegration in the mouth and crunchiness, using a continuous intensity scale 10 cm long, delimited at the ends of the segment with increasing intensity. To achieve the best combination, global quality was considered as the response variable. A mathematical model was obtained for each attribute analyzed. The results were optimized, selecting as the optimal formula the one containing 4.25% whey and 54.25% wheat flour. [ABSTRACT FROM AUTHOR]

The shelf life of the sweet cookie made with 20% cassava flour and 80% wheat flour, packed in a low density polyethylene bag, packed in a cardboard box and stored at room temperature was determined. Three batches of cookies were made and the descriptive sheet of the freshly made product was prepared. During the storage, moisture determinations were made and the overall quality was evaluated on the basis of the attributes of odor and flavor typicalities, hardness, crispness and ease of disintegration in the mouth. Shelf-life estimation was determined by regression analysis based on the hazard function for incomplete failure data, with a maximum of 5% of spoiled units. Overall quality was taken as the response variable and the results were fitted to the Weibull distribution. The estimated shelf-life time for the cookie was 54 ± 2 days. [ABSTRACT FROM AUTHOR]

The bromatological and sensory characterization of the sweet cookie with rice flour was carried out. Its shelf-life will be extended at room temperature, packed in flexible low-density polyethylene bags. The cookies were sensorially evaluated with a 10 cm linear scale structured with intensity categories for the evaluation of odor, flavor, crispness, and ease of disintegration in the mouth, and with quality categories for overall quality. Results were processed as incomplete failure data by Weibull analysis. The cookies appeared 3.8% moisture; 6.5% protein, 15.3% fat, 2.4% ash and 71.9% carbohydrates. The decrease in the global sensory quality of the product was given by the appearance of a rancid smell and taste, loss of crispness, insufficient disintegration, which caused the rejection of the samples. The estimated shelf-life time for the cookies was 31 days. [ABSTRACT FROM AUTHOR]

The water flavored with fructooligosaccharides (FOS) constitutes a product developed at the Research Institute for the Food Industry and it is required to know its conservation, so the objective of this work was to evaluate the conservation of the waters flavored with FOS from pineapple-turmeric and orange-turmeric for a period of six months, packed in polyethylene terephthalate jars at room temperature. The FOS in the orange-turmeric flavored water did not undergo hydrolysis during storage; while in the pineapple-turmeric flavored water it maintained 75% of the initial concentration. The orange-turmeric flavored water presented 70 mg/L of chlorides, pH of 4.6 and a total hardness of 236 mg/L expressed as CaCO3, in addition to 100 mg/L of total solids; while that of pineapple-turmeric, had 71 mg/L of chlorides, pH of 4.1; total hardness was 232 mg/L expressed as CaCO3, and 100 mg/L of total solids. The products were not affected microbiologically during the study time and obtained a good global quality criterion. [ABSTRACT FROM AUTHOR]

The work had as objective to evaluate the sensorial quality and the acceptability of different foodstuffs elaborated with addition of aloe juice and its relationship with the used dose, for the realization of the experimental work they were elaborated with addition of aloe juice the following products: whey drinks fermented, fermented milk, ice cream, papaya nectar and guava marmalade. The determination of the sensorial quality of some of the elaborated products was carried out applying the foundations of the method of general impression or the Analytic Procedure of Sensorial Evaluation, the population acceptability was determined with more than 80 habitual consumers applying the foundations of the affective method, with the use of a scale hedonic. It was concluded that whey drinks fermented with flavoring it is possible to use concentrations of aloe juice from 5 to 7,5 % for the obtaining of a product of good quality sensorial and good acceptability. With the addition of 10 to 15 % of aloe juice can be elaborated whey drinks fermented with the incorporation of fruit pulp, fermented milk with flavoring and ice cream with good sensorial quality and population acceptability. The papaya nectar with aloe juice can be elaborated with 45 % of fruit pulp and 10 % of aloe juice with quality sensorial acceptable and good acceptance. For the guava marmalade with aloe juice the relationships fruit pulp: aloe juice can be used from 70:30 up to 50:50, for the obtaining of a product with good acceptability. [ABSTRACT FROM AUTHOR]

The effect of different percentages of wheat flour substitution by soy protein isolated on the rheology of the masses and on the organoleptic, texture and nutritional characteristics of the product was evaluated. An experiment design of a factor (replacement percentage) was utilized and the percentage of optimal supplements was determined. The addition of protein significantly affected (p = 0.05) texture attributes. As the percentage of addition increased the fracture force (R² = 97%), the product's crunch attribute (R2 = 96%) and the ease of disintegration in the mouth (R² = 94%) decreased, while the perception of granularity in the mouth increased (R² = 98%). The cookies with 20.17% protein was the optimal formulation, with 17.44% protein, enriched with dietary fiber (5.06%) and can be considered as a source of magnesium, calcium, iron and zinc. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the influence of temperature and blend composition on antioxidant activity of the blended coffee brew for Cuban people consumers. Box-Behnken experiment design was used to evaluate the factors proportion of the blends (45, 50 y 55 % pea) up to complete 100 % with 50 % coffee (5 % natural arabica Cuban coffee and 95 % robusta Brazilian coffee) and roast temperature of the grains (coffee: 208, 210 and 212 °C; pea: 218, 220 and 222 °C). Response variables were content of total phenols and reductive capacity and was proven the optimized result with samples of five coffee factories from occident of Cuba. For numerical optimization of experimental design was selected the proportion 50:50 and roast temperature: 208 °C for coffee and 220 °C for pea, with 869 mg gallic acid/100 mL and 9449 μmol Fe2+/100 mL of coffee brew. When comparing the results of the factories samples regarding the optimized value the importance of the automation process was demonstrated. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the antioxidant activity of coffee blended with pea (Pisum sativum L). The coffee grains (Robusta and Arabica) and pea were roasted to 210 y 220 ºC, respectively. They were milled (size grain distribution: 25 % in mesh of 500 μm) and the powders were mixtured in different proportions. Infusions were obtained in commercial coffeemaker with 30 g of power added in 300 mL of water. Total phenols as gallic acid and reductive capacity expressed as Fe2+ were determined. The Brazilian Robusta coffee had bigger contribution to the antioxidant activity of the infusion and coffee blended with pea had between 459 and 1221 mg/100 mL and a reductive capacity between 6661 and 28789 μmol/100 mL. Synergy was observed between pea and coffee antioxidant activity. [ABSTRACT FROM AUTHOR]