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The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p p

Phytochemical screening, polyphenols content, and antioxidant activity of the different parts of the white and purple corn (white corn cob, WCC; white corn leaf, WCL; white corn grain, WCG; purple corn cob, PCC; purple corn leaf, PCL, and purple corn grain, PCG) were evaluated. PCG had a higher content of fat (9.7%) and carbohydrates (77%), while WCG had a higher protein content (15.8%), the leaves had a higher fiber content (37 - 40%). The phytochemical profile was positive for alkaloids, carbohydrates, phytosterols, phenols, and terpenoids in all samples. The total phenolic content, WCC presented the highest (P < 0.05) value (225 mg GAE/100 g sample) and in lower concentration in PCG. However, PCG had a higher content of total flavonoids (104 mg CE/100 g sample). The results suggest that agroindustry wastes from corn (cob and leaf) could be considered a potential source of fiber, carbohydrates, and bioactive compounds with antioxidant capacity.

Lograr una proteccion legal-comercial de un tipo de queso requiere de una caracterizacion completa de este. Empleando un enfoque de tipicidad, se llevo a cabo una evaluacion del queso ranchero Jarocho del estado de Veracruz, Mexico. Se colectaron datos sobre el sistema local de produccion de leche, caracteristicas fisicoquimicas y microbiologicas de la leche, del proceso de elaboracion, asi como caracteristicas fisicoquimicas, microbiologicas y sensoriales del queso. La mayoria de las lecherias que se encuestaron las ha operado una sola familia por tres generaciones. Hubo variabilidad en la composicion quimica y microbiologica en los valores de color y textura, asi como en la caracterizacion sensorial de los quesos entre productores. Esta variabilidad se relaciono con el tiempo de prensado, el numero de vueltas dado el queso durante el prensado, y de las cantidades de sal y grasa vegetal agregadas. Los quesos de menor tiempo de prensado tuvieron un mayor contenido de humedad y menores contenidos de proteinas y grasas. Los recuentos bacterianos tanto en leche como en quesos, estuvieron vinculados con el uso de pruebas de calidad, implementacion de cursos de capacitacion, el material de los envases y superficies en las lecherias. Los valores de dureza de los quesos se incrementaron en respuesta a niveles mas altos de sal y grasa vegetal anadida. El angulo de tono (h°) de los quesos indico una tonalidad cercana al amarillo (90°). La presencia de diferencias en los valores de cromaticidad (C*) se puede deber al uso de grasa vegetal. Los quesos con mayor contenido de humedad eran mas brillantes (L*) y tenian menos saturacion de color. La evaluacion sensorial mostro que la tipicidad de este tipo de queso radica en las percepciones de los atributos de salado, aroma a leche, aroma a suero y olor a ordeno. La asignacion de una proteccion legal-comercial para el queso ranchero Jarocho seria factible si se mejoran las medidas de saneamiento durante la recoleccion de la leche, se implementan buenas practicas de elaboracion de quesos en las lecherias y se evita adicionar la grasa vegetal al producto.

Background. Chitin is found in high concentration in insects, this being a new source of exploitation, due to the similarity in the content of chitin in exoskeletons of crustaceans compared to insects, especially those considered pests. Objective. Evaluate and compare the biological process of solid medium fermentation (SMF) combined with three treatments: ultrasonication, chemical and enzymatic hydrolysis in the purification of chitin from shrimp (Penaeus sp) and grasshopper (Sphenarium purpurascens) exoskeletons. Methodology. It consisted of the implementation of a pretreatment by fermentation in a solid medium (SMF) with chitinous samples (shrimp and grasshopper) combined with ultrasonication (20 kHz, 750 W, 120 min, 30 °C, 1/20 p/v), hydrolysis chemical (0.4 M NaOH, 0.6 N HCl, 38% NaClO, 1/15 p/v, 25 °C, 4 h) and enzymatic (Alcalase® 2.4L, 1:2 E:S, pH 7.5, 70 °C, 150 rpm, 300 min). Results. The combined treatments of SMF-ultrasonication, SMF-chemical hydrolysis, and SMF-enzymatic hydrolysis showed a higher percentage of deproteinization (84.82, 94.67, and 80.45%) and demineralization (82.12, 95.58, and 52%) with shrimp exoskeletons compared to shrimp exoskeletons grasshopper percentages (76.38, 92.04 and 78.71%) and (79.39, 95.37 and 51.79%) respectively. Implications. The chemical treatment generated greater protein and mineral removal compared to the other treatments, reaching yields of 54.45% in shrimp and 51.88% in grasshoppers. Conclusion. Ultrasonic waves extracted chitin in a shorter time (2h) with yields of 74.43% in shrimp and 78.02% in grasshoppers, reducing the amount of water.

The objective of this investigation was to study the physical, tecno-functional, chemical, and thermal properties of the Leucaena leucocephala seed. The physical properties revealed that the pod had an average weight of 2.14 g, a length of 13.67 cm, and an average of 20 seeds per pod. The seed had an average weight of 0.07 g with a volume of 30.02%. The sphericity was 52.14%, ovoid in shape, and presented with an apparent density and real density of 0.81 and 0.68 g/cm3, respectively, and a porosity of 15.64%. The seed had a green hue, whereas the flour had a light brown hue. The seed presented with a high-fat content of 31.78 g/100 g, protein of 26.56 g/100 g, and fiber of 15.49 g/100 g. The flour showed a water absorption capacity of 4.64 g/g, water solubility capacity of 16.20%, water activity of 0.35, oil absorption capacity of 2.03 g/g, and emulsifying capacity of 48.06%. It also showed foam formation ability (48.06%), gelling capacity (4.00%), swelling power (4.5-5.2%), and a pH of 6.7. The thermal properties showed the presence of three endodermic peaks, indicating the presence of protein-amylose and lipid-amylose interactions, in addition to the gelatinization temperature of the starch present in the flour.

Multiple references in sensory science indicate that foods evoke memories during consumption, however, research regarding those memories is still limited. The objective of this study was to develop a vocabulary and implement it in a memories vocabulary related to food as a complement for the evaluation of sensory attributes and emotions, using coffee as a model. The memories vocabulary was generated with a series of successive studies that involved assigning positive and negative memories to different food groups and applying mathematical algorithms (WordCountAna and Factorial Approach) and contrasting memories with the scientific literature. Subsequently, the vocabulary was used to determine the profile of memories and their association with sensory attributes and emotions in coffee samples evaluated by trained judges and consumers. The memories vocabulary consisted of a total of 14 and 12 positive and negative memories terms, respectively. The vocabulary of memories was used in a similar way by both panels allowing them to differentiate between artisanal and industrial coffees. The memories vocabulary of the coffees showed a positive association with sensory attributes and emotions, thus achieving a more robust explanation of the samples used in the research.

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

The intake of insects by humans is not a new practice, but in some cultures, is still an insalubrious activity or even a taboo. Over time, eating some insect’s species to obtain proteins seems to be a feasible idea to an economic, environmental and nutritional point of view. Among more than 2000 species of edible insects, the Sphenarium purpurascens stands out, due to its nutritional properties. A review of the intake of insects as a source of proteins was made, to integrate the information of S. purpurascens analyzing nutritional aspects to establish its potential to the food industry. The data found reveal that S. purpurascens has higher protein content than some conventional sources of animal origin, with an important contribution of fats, carbohydrates, minerals and their amino acid profile, it complies with the FAO requirements. All these characteristics offer a potential for processed foods development with high protein content and not only to encourage the consumption of the classic fried and spiced insect as it is currently consumed. However, studies that register officially the total production for their possible mass production and potential industrial uses are needed.

The effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance WindowTM (RW) in beet slices with thickne...

We reviewed information on dairy cattle production systems in the tropics, the factors involved, and their influence on milk composition. Genetic factors had greater influence on milk production; specialized breeds produced more milk, and there was an inverse relation between the content of fat, protein, total solids, and the amount of milk produced. Season was related to the availability of forage, and the type of grazing system. Greater pasture area increased individual production, while a greater supply of feed concentrate did not increase milk production. The number of calvings positively affected milk production through the fifth calving, with subsequent declines in production. Milk production increased to a maximum and then declined as lactation progressed. Specialized systems had higher production and better hygienic milk quality; milking and container equipment are critical for maintaining milk sanitary quality. Factor interaction is highly complex, preventing the generation of specific recommendations and general principles applicable to the specific conditions for each system.

The impact of melon juice clarification through two conventional pretreatments on the physicochemical properties of an alcoholic beverage was studied. Fresh melon juice (FJ), filtered fresh juice (FFJ) through a sieve mesh, and cold sedimented filtered fresh juice (SFFJ) were used, with which the liqueurs were made and macerated for 5 days. The °Brix in the FJ was 8.16, which decreased to 3 °Brix in the last pretreatment. There was a reduction of the total solids content in the SFFJ from 11.09% to 2.46%. The viscosity increased as the shear rate increased at the three different temperatures evaluated, the greatest trend in viscosity increase occurred at 25°C. The results show how these two conventional clarification processes influence the removal of suspended solids in melon juice and how they can be useful in the preparation of an alcoholic beverage with a low amount of solids. PRACTICAL APPLICATIONS: This study has industrial implications in the production of melon juice through two conventional pretreatments in the elaboration of an alcoholic beverage. The results show how these two conventional clarification processes influence the removal of suspended solids in melon juice and how they can be useful in preparing a low solids alcoholic beverage.

In this study, the effect of concentrations of corn starch and whey protein isolate was evaluated on the processing parameters and the physicochemical characteristics of the extrudates, using a Lattice simple mixture design. A variation from 10.02 to 68.81 g/min is observed in the residence time of the corn starch (CS)/whey protein isolate (WPI) blends and increased as WPI was higher, the torque ranged from 4.18 to 48.83 Nm/s, which decreases with the increase in WPI; the specific mechanical energy was between 247.85 and 882.92 J/g, and also the expansion index was between 0.92 and 1.40, which was decreasing with the rise in WPI, whereas the bulk density was between 0.14 and 0.42 g/cm³ presenting the same trend. The hardness ranged between 44.50 and 86.12 N. The results showed the importance of extrusion on the interactions that occur between CS/WPI concentrations and how these interactions influence the processing parameters and the physicochemical characteristics of the blends. PRACTICAL APPLICATIONS: Because starch and protein are two of the main components of most foods, knowing how these interact on the processing parameters and the physicochemical characteristics in extrusion cooking is important. In addition to extrusion cooking, it is widely used in the food industry, in which these components/ingredients notably influence the characteristics of the final product. These results are lucrative for the food industry that make products based on whey protein and starch, as they serve to optimize the composition and improve the nutritional value of the final product.

Preparation of extruded products with high oil content, presents a technological challenge, due oil decreases specific mechanic force but also acts as a lubricant, and forms starch-lipid complexes; thus, decreasing starch gelatinization. This research aimed to evaluate the effect of temperature, moisture, and sunflower oil content, on the extrusion process of bovine cattle feed. Two main ingredients were used for each diet: alfalfa (Medicago sativa L.), and bean (Phaseolus vulgaris L.). The obtained results showed that high temperature, moisture, and oil content, decreased bulk density, and hardness (P < 0.05). Oil content-temperature interaction increased both bulk density and hardness, while moisture-oil content interaction increased (P < 0.05) hardness. Optimization was performed based on the physicochemical characteristics of commercial feeds, showing that the best bean diets were obtained at 121oC, 14% moisture content with 0% sunflower oil; 120oC and 16% moisture content with 3.5% sunflower oil; and, 142oC and 15% moisture content with 7% sunflower oil. Effective degradability ranged from 87.4 - 90.4% for all extruded diets; and none of them showed significant differences between bean and alfalfa (P < 0.05), which opens a high potential opportunity of producing high concentrations of CLA from sunflower oil at a ruminal level.

The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion (Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.

The aim of this research was to evaluate the chemical composition, functional and thermal properties, and fatty acid profile of the grasshopper (Sphenarium purpurascens Ch.), as well as the effect of temperature (60, 70, 80 and 90 °C) on some functional properties. Grasshopper meal (GM) had an L* = 47.65 and an intense red-brown color (# 896a5c), a high protein content (53.57 g/100 g) and an energy value of 414.98 kcal/100 g. The GM presented a foaming capacity of 6.17%, a foam stability of 7.13 min, and a gelification capacity of 14%. The temperature showed no significant effect (p > 0.05) on the water absorption capacity (1.75 g/g), while the increase in temperature decreased (p

The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0–10 g/100 g) in taro flour, feed moisture content (FMC = 16–30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80–150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm3, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.

The objective of this investigation was the physical characterization of the Muntingia calabura fruit and physicochemical property evaluation of its meal for use in the formulation of cookies and the physicochemical and sensory characterization of the optimized cookies. The fruit showed a length, width, and thickness of 12.75 mm, sphericity of 99.79%, and an average weight of 1.72 g. Muntingia calabura meal had a high content of protein (26.29 g/100 g) and fiber (13.33 g/100 g), a water solubility capacity of 24%, an oil absorption capacity of 2.17 g/g, and an emulsifying capacity of 16.03%. Cookies were made with different Muntingia calabura meal concentrations (MMC) (0-35 g/100 g) and added water amounts (17-27 g/100 g). Two optimal conditions were obtained (C1= MMC 8.07 g/100 g and C2= MMC 6.05 g/100 g, both with 28.46 mL/100 g of added water). The C1 cookie had a higher protein content (28.99 g/100 g), both cookies had the same degree of acceptance.

The adulteration of cheeses is a problem that has increased due to the high value of butterfat. Analytical methods for identifying adulteration are costly and time-consuming. Differential scanning calorimetry (DSC) has been effective for studying the thermal properties of milk fat. The aim of this study was to determine the thermal properties of cheese with added vegetable fat, relate them to the lipid profile and couple the DSC data with cluster analysis to identify adulterated samples. Two endothermic peaks (11.1 and 47.2 °C) in cheeses were found; the first peak could be related to saturated fatty acids and the second to unsaturated fatty acids. It was possible to discriminate 100% of genuine cheeses from adulterated cheeses with a vegetable fat minimum content of 5 g/L using DSC results coupled with cluster analysis; therefore, DSC coupled with cluster analysis can be a tool to determine the authenticity of fresh cheeses.

The aim of this research was to perform a physicochemical characterization of native mamey sapote seed oil [Pouteria sapota (Jacq.) H.E. Moore and Stearn]. Mamey sapote seed oil showed good oxidative stability as it had low peroxide, free fatty acid, and p-anisidine values. The main fatty acids present in the oil were palmitic, stearic and oleic acid, constituting five major triacylglycerides families: PLP, POP, StOO, POSt and StOSt. Crystallization and melting points of the oil were −37.7 and 23.84 °C, respectively. The oil had higher SFC when the temperature was lower than 10 °C. X-ray diffraction patterns showed that prolonged storage times lead to the formation of β crystals. Micrographs showed granular crystals (91–105 μm), with needle edges similar to cocoa butter. In addition, mamey sapote seed oil can be used in confectionery products or as a possible substitute for cocoa butter to improve and obtain good-quality products.

The objective was to evaluate the effect of pretreatments of CaCl(2) and osmotic dehydration (OD) on oil absorption in plantain and cassava chips. Plantain and cassava slices (1 mm thickness and 35 mm diameter) were prepared. Pretreatment with and without 5% CaCl(2) solution before applying OD with sucrose solutions at 30 and 45%, and NaCl at 3 and 6% in a product/solution ratio of 1:25, at 40 °C were employed. OD kinetics and diffusivity were estimated by Page’s model and Fick’s law, respectively. Best OD treatments for plantain chips were 45% sucrose with CaCl(2) and 6% NaCl without CaCl(2). However, for cassava chips, the best OD treatments were 45% sucrose without CaCl(2) and 3% NaCl with CaCl(2). Page’s model predicted the OD experimental results with an R(2) = 0.94–0.97. Effective diffusivity of water (EDW) and effective diffusivity of solids (EDS) for osmo-dehydrated cassava samples, with and without CaCl(2), decreased as the concentration of the osmotic solutions was increased. However, in general, the inverse effect was obtained for plantain samples for EDW and EDS. Use of CaCl(2) when applying OD reduced EDW and EDS in plantain and cassava chips. In general, it was observed that when increasing the concentration of the osmotic solution, oil absorption capacity decreased. Treatments that showed the lowest oil absorption were 45% sucrose OD in plantain chips pretreated with CaCl(2) (11.49%) and fresh cassava chips with 45% sucrose OD (10.72%). The results and effectiveness will depend on food, process conditions and type of osmotic agent.

Mojarra of Nile tilapia (Oreochromis niloticus) skeleton was used as protein source for the preparation of protein hydrolysates and peptide fractions with angiotensin-converting enzyme (ACE) inhibitory activity. The flour presented a content of 34.92% protein and a brightness (luminosity, L*) of 82.29. Protein hydrolysates were obtained from the protein-rich flour with the enzymes Flavourzyme

Debido a la falta de información sobre la calidad de la leche y la heterogeneidad en los sistemas de doble propósito del trópico mexicano, la capacitación no se destina a los grupos que la requieren. Por lo tanto el objetivo de este estudio fue caracterizar la leche de estos sistemas, compararla con las normas de referencia y relacionarla con las prácticas de manejo. Además de proponer una metodología para identificar los grupos que requieren acciones de intervención. Se evaluó la composición fisicoquímica y microbiológica en 192 muestras de leche cruda en siete localidades. Se determinó el efecto de las prácticas de manejo sobre las características de la leche mediante análisis de varianza. Se aplicó un análisis cluster para agrupar las muestras con base en el contenido de grasa, sólidos no grasos, crioscopía y acidez titulable. El 65 % de las muestras presentaron valores fuera de norma (sólidos, densidad y crioscopía, sugiriendo una adulteración por adición de agua). El uso de oxitocina, tipo de ordeño, raza y suplementación afectaron (P

It is important to consider the physical properties of legume seeds in the design of bean storage and processing systems. The variation in the physical properties of three common bean (Phaseolus vulgaris L.) varieties (Bayo Victoria (BV), Negro San Luis (NSL) and Pinto Saltillo (PS)) according to harvest year (2008 and 2010) was studied. Harvest year and variety affected (P 0.05) between years. Sphericit...

The aim of this research was to describe some physical properties of Cucurbita ficifolia seeds and evaluate the effect of defatting on C. ficifolia seed meal functional properties. Geometric diameter was 8.05 mm, arithmetic diameter was 10.61 mm, sphericity was 45.36%, aspect ratio was 64.29%, surface area was 204.08 mm2, volume was 187.44 mm3, true density was 0.51 Kg/m3, porosity was 31.81% and hardness was 6.23 N. Defatted C. ficifolia seed meal presented a content of protein (70.36 g/100 g) and carbohydrates (13.18 g/100 g). The defatted meal had higher water absorption capacity (2.94 g H2O/g sample), water solubility capacity (34.08 %), oil absorption capacity (2.97 g oil /g sample), emulsifying capacity (24.93%), foaming capacity (30.33%) and better foam stability (from 20 to 60 min) than the whole meal. The high protein content of defatted seed meal, suggests its use as a natural alternative ingredient in numerous food industry applications.

Extruded ready-to-eat snacks were prepared from flour blends made with pumpkin seed (PSF) and nixtamalized maize (NMF) using a single-screw extruder with a compression screw ratio of 3:1. A central composite rotatable design was used to investigate the effects of the PSF proportion in formulations (0 - 30 g/100 g), feed moisture content (14 - 20 g/100 g) and extrusion temperatures (120 - 180 °C) on the physical properties like expansion index (EI), bulk density (BD), water absorption index (WAI), water solubility index (WSI), hardness (H), pH and total color difference (∆E). The results indicated that EI, BD and ∆E were significantly affected by increasing the proportion of PSF and BD, whereas increasing ∆E resulted in an opposite effect on EI (P

The Refractance Window™ (RW) technique was used to dry carrot slices (3 cm diameter; 0.2 and 0.4 cm thickness) at 74 and 94°C. Moisture loss, texture, color, total polyphenol content (TPC), and antioxidant activity (AA) were evaluated as response variables and were compared with the values of a control (fresh carrot) and the slices dried via convective drying (C) at the same temperatures. The RW method produced a reduction of drying time of 26–51% (p 0.05) compared with the control. The texture values showed a difference with respect to the control for the two drying methods used. However, between the two drying methods there was no difference in the texture (p > 0.05). The results suggest that the RW technology can be used to develop products with better functional properties compared with those obtained via conventional air-drying methods.

Techno-functional properties of the starch-protein interaction were investigated during extrusion-cooking of a model system (corn starch (CS) and whey protein isolate (WPI)). A single screw extruder was used at a speed of 200 rpm, feed rate of 100 g/min, extrusion temperature of 140 °C and feed moisture content of 20%. The results showed that the extrusion process increased the water absorption index and caused a decrease in the water solubility index, except in the CS/WPI (100/0) formulation. Extrusion decreased the oil absorption capacity of the 50/50, 25/75 and 0/100 blends, while it had no apparent effect (P > 0.05) on the 100/0 and 75/25 blends. The emulsifying capacity in the extruded blends ranged from 34.07 to 44.67%. The value decreased as the amount of WPI increased, and in the raw blends, it ranged from 36.32 to 53.14% with the same trend. The gelling capacity of the CS was improved and that of the WPI decreased after extrusion. Extrusion caused an increase in bulk density, and a double increase in foaming capacity was observed in the 25/75 and 0/100 blends. These findings reveal the importance of extrusion in the interactions generated between CS and WPI that may lead to improvements in its techno-functional properties.

Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.

The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion (Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.

Background Conjugated linoleic acid (CLA) is known to have beneficial properties to health. Naturally, in foods it is found in very low concentrations, and so these beneficial properties cannot be obtained. This study investigated the enrichment of soybean oil by photoisomerization, as well as assessing its oxidative stability during the frying process using plantain slices as a model system and after a storage period of 20 days at 60 °C. Results The oxidative stability of soybean oil enriched with CLA by photoirradiation was measured based on the peroxide, p-anisidine, and Totox values, as well as by the polyphenol content, tocopherol content and DPPH· scavenging capacity. The results obtained showed that a substantial amount of CLA was obtained by photoirradiation (31.73%). The oxidative stability values of the oil enriched with CLA showed good stability during a frying cycle; however, this stability decreased when it was stored and during the final frying cycles. Conclusions The results obtained indicated that photoirradiation is a good technique for obtaining oils enriched with CLA, and in this way CLA can be incorporated into foods; however, it is necessary to add antioxidants to improve their stability. © 2019 Society of Chemical Industry.

There are currently a number of health problems worldwide, especially in underdeveloped and developing countries, which are caused by factors such as traditions, customs, and inadequate food availability. Protein malnutrition is one of these problems and mainly affects children who consume large quantities of snacks that are high in fats and carbohydrates. For this reason, alternative feeding practices that contribute to good nutrition are needed. The technology that is most commonly used for the production of snacks is the extrusion process. This is a mechanical process that induces thermal and mechanical energy to process food at a high pressure and temperature for a short time. Most of these snacks are made with cornstarch, wheat, rice, oats, and potatoes, but are low in nutritional value (e.g., protein, fiber, and vitamins). The wide acceptance of such products has led researchers to develop various snacks that are rich in proteins, exploring the use of unconventional raw materials such as milk proteins, legume seeds, and vegetable flour. Therefore this review explores the most important parameters in the development of extruded snacks to deliver protein sources to address the global issue of protein malnutrition.

The aim of this study was to evaluate the effect of osmotic dehydration of ginger on the properties of color, total polyphenol content (TPC) and antioxidant capacity (AC). Fresh samples were pretreated with scalding (100°C/1.0 minute). Water loss (WL) and solid gain (SG) kinetics were performed using three sucrose concentrations: 35%, 50% and 65% at three temperatures: 40°C, 55°C and 70°C. WL and SG simulated kinetics by Diffusion model for cubes averaged a R2 of 0.95. The diffusivities for water and solid by Fick’s Law obtained maximum values of 6.81 × 10−7 and 2.65 × 10−7 m2/s, respectively. WL results were obtained up to 60.83% and SG 32.24%. Ginger treatments without blanching (GWB) at 40°C with 35% and 50% sucrose, respectively, showed a similar fresh ginger color. The GWB treatments showed the higher TPC using 50% sucrose at 40°C (753 μg GAE/mL) and AC (341.96 mg AAE/mL).