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In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (

(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.

Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald-de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.

Colombian hawthorn yam is a well-known edible food and pharmaceutical industry of interest for its components. This study aimed to obtain Colombian Hawthorn yam flour (CHYF) and characterize its proximal composition, physicochemical, and rheological properties. The identification of chemical composition by proximal and FTIR analysis; also, steady shear test, stress test, frequency sweep, temperature sweep and pasting properties analysis were done. CHYF has a high carbohydrate content (80.47 ± 1.14%) and different functional groups (C = O, COO, N–H and O-H). Flour particles (27µm to 43µm) have spherical-oval morphology with a smooth surface; also, the sample resent a non-Newtonian fluid type shear-thinning adjusted to the Power Law model (R2 > 0.99); and a typical strong gel material when storage modulus G' was higher than loss modulus G''. CHYF shows the highest paste temperature at 81.6 ° C with a PV of 750 cP. Then, it is a potential source of natural ingredients with technological properties for the food industry and the food sovereignty of many countries in the world.

Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact.This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110-121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39-51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMolamp;nbsp;Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties.Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash (Cucurbita moschata) peels—HBSP—and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya. Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel–Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.

Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G' > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02-4.28), titratable acidity (0.40-0.48), peroxide index (12.5-20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.

Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by evaluating its physicochemical, rheological, and microstructural properties. Results: Hydrocolloids presented higher protein (from 20.43 to 39.39%) and carbohydrate (from 50.05 to 52.68%) content and rheological properties with a predominant elastic modulus. HBSSs extracted at pH 10 were used for the development of the dressing-type emulsion. The samples were stable during the storage period (15 days), with a good microstructural organization showing non-Newtonian fluid properties with shear-thinning behavior when the pseudoplasticity and the oil droplet size decreased with the addition of HBSS. Conclusions: Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design.

Hydrocolloid-based films are a good alternative in the development of biodegradable films due to their properties, such as non-toxicity, functionality, and biodegradability, among others. In this work, films based on hydrocolloids (gellan gum, carrageenan, and guar gum) were formulated, evaluating their dynamic rheological behavior and creep and recovery. Maxwell’s classical and fractional rheological models were implemented to describe its viscoelastic behavior, using the Vortex Search Algorithm for the estimation of the parameters. The hydrocolloid-based films showed a viscoelastic behavior, where the behavior of the storage modulus (G′) and loss modulus (G″) indicated a greater elastic behavior (G′&gt, G″). The Maxwell fractional model with two spring-pots showed an optimal fit of the experimental data of storage modulus (G′) and loss modulus (G″) and a creep compliance (J) (Fmin&lt, 0.1 and R2&gt, 0.98). This shows that fractional models are an excellent alternative for describing the dynamic rheological behavior and creep recovery of films. These results show the importance of estimating parameters that allow for the dynamic rheological and creep behaviors of hydrocolloid-based films for applications in the design of active films because they allow us to understand their behavior from a rheological point of view, which can contribute to the design and improvement of products such as food coatings, food packaging, or other applications containing biopolymers.

Emulsion gels are an alternative to developing food products and adding bioactive compounds, however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangifera indica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

Background Mango (Mangifera indica) has been recognized as a rich source of bioactive compounds with potential pharmaceutical and nutraceutical applications, attracted increasing interest from research. Results Phytochemistry studies have demonstrated that phenolic compounds are one of the most important biologically active components of Mangifera indica extracts. Ultrasounds and microwave-assisted extractions, and supercritical fluids have been employed for the obtention of bioactive molecules, such as phenolic acids, terpenoids, carotenoids, and fatty acids. These phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, and anticancer activity, depending on sources (bark, leaves, seeds, flowers, or peels) and extracting methods results in the differences in structure and bioactivity. Conclusions This review exposes bioactive compounds, extraction techniques, and biological function of different parts of Mangifera indica of great importance as nutraceuticals and functional compounds with potential application as therapeutic agents and functional foods. This article is protected by copyright. All rights reserved.

Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald–de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.

Hydrocolloids play a fundamental role in the design of new food products in their structure and functionality due to the interaction with the components of complex food matrices; for this reason, natural sources that are friendly to the environment must be sought for their extraction. A microstructure product such as mayonnaise is an oil-in-water-type emulsion design with the components of the complex varying from egg yolk, additives, spices, sugar, and other optional ingredients to improve its stabilities and organoleptic characteristics. The main objective of the study was to design and characterize the physicochemical, bromatological, and sensory analyses and rheological properties of the mayonnaise-type sauce formulated with hydrocolloids obtained from the epidermis of butternut squash (Cucurbita moschata) and xanthan gum. The rheological study allowed us to obtain a behavior of a non-Newtonian flow of the shear-thinning type for all the samples, and flow curves could be well described by the Carreau model (R2 ≥ 0.993). The samples exhibit a more elastic than viscous behavior, with a higher storage modulus than the loss modulus (G′ > G″) in the evaluated frequency range. When performing the physicochemical analysis, pH values (4.02–4.28), titratable acidity (0.40–0.48), peroxide index (12.5–20 meq), and a stable behavior were achieved in all the formulations except for MS2, which showed instability. Regarding the sensory evaluation, the MS3 sample reflected the closest values to the control sample, with a higher level of satisfaction. On the other hand, the bromatological analysis of MS3 presented a humidity value of 55.3 ± 0.27; carbohydrates, 7.66 ± 0.42; protein, 0.87 ± 0.02; fiber, 0.94 ± 0.05; and ash, 0.54 ± 0.05. The development of this product contributes to the transformation and agro-industrial use of the butternut squash (C. moschata); likewise, it allows us to obtain a mayonnaise-type sauce with organoleptic and nutritional characteristics for human consumption.

Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development., Eggplant (Solanum melongena); Food paste; Sensory evaluation; Rheology; Spreadability; Viscoelasticity.

Several plant extracts are being investigated to produce edible coatings, mainly due to their antioxidant and antimicrobial activities. In this study, licorice root extracts were produced by ultrasound‐assisted extraction and were combined with chitosan to elaborate edible coatings. Different solvents and temperatures were used in the extraction process, and the antioxidant and antimicrobial activity of the extracts were assessed. The most bioactive extracts were selected for the development of the edible coatings. The rheological properties of the coatings were studied, and they were applied on strawberry to evaluate their physicochemical and microbiological properties. The addition of licorice extract to chitosan resulted in positive effects on the rheological properties of the coatings: the incorporation of phytochemicals to chitosan decreased the shear stress and improved the restructuring ability of the coating solutions. The films presented a reduction of the Burger model parameter, indicating a reduction of rigidity. Furthermore, the strawberry coated with chitosan and licorice extract maintained good quality parameters during storage and showed the best microbiological preservation in comparison with controls. Hence, the use of chitosan with licorice extract is a potential strategy to produce edible coating for improving the postharvest quality of fruits, This research was funded by Comunidad Autónoma de Madrid, grant number P2013/ABI27, project Bolívar Gana con Ciencia, MinCiencias Contract 368-2019 and Programa Nacional de Innovación Agraria—PNIA of Perú, Contract: No. 152-2018-INIA-PNIA-PASANTIA

espanolEl objetivo principal de la presente investigacion fue caracterizar fisicoquimica y microbiologicamente un vino a base de frutas de tamarindo (Tamarindus indica L.) y carambola (Averrhoa carambola L.) como alternativa para la explotacion y aprovechamiento de estas frutas poco conocidas. La elaboracion del vino implico la fermentacion de las frutas. Se procedio primero a extraer el mosto por medio del prensado y estrujado de las frutas, luego se realizo la debida fermentacion durante un periodo de 12 dias. Al cabo de este tiempo se detuvo la fermentacion y el mosto se sometio a un proceso de clarificacion y filtracion para obtener un vino con una graduacion alcoholimetrica de 8.89 y dentro de los parametros establecidos por la Norma Tecnica Colombiana 708 para vinos de frutas. Los resultados de los analisis microbiologicos estuvieron dentro del rango permitido para las pulpas y el vino de frutas obtenido. EnglishThe main objective of this research was to physicochemically characterize and microbiologically analyze a wine based on tamarind fruits (Tamarindus indica L.) and carambola (Averrhoa carambola L.) as another alternative for the exploitation and use of these little-known fruits. The elaboration of the wine implied the fermentation of the fruits. First the must was extracted by means of pressing and crushing the fruits, then the proper fermentation was carried out during a period of 12 days. At the end of this time the fermentation was stopped and the must underwent a process of clarification and filtration to obtain a wine with an alcoholic strength of 8.89 and within the parameters established by the Colombian Technical Standard 708 for fruit wines. The results of the microbiological analyzes were within the acceptable range for the pulp and fruit wine obtained.

The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from Pereskia bleo leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate Pereskia bleo with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R2 &gt, 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R2 = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from Pereskia bleo leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita&nbsp, moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate, nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

espanolEl objetivo 3el presente estu3io fue caracterizar las propie3a3es fisico mecanicas y 3e barrera al vapor 3e agua 3e biopeliculas (BP) a base 3e carboximetilcelulosa (CMC) y goma xantana (GX) formula3as con varias concentraciones 3e goma gelana 3e bajo acilo (GBA). Las BP fueron elabora3as por el meto3o 3e casting y posteriormente fueron 3etermina3as la permeabili3a3 al vapor 3e agua (PVA), elongacion al quiebre (EQ), resistencia a la tension (RT), hume3a3 y transparencia. Los resulta3os obteni3os in3icaron que las BP con menores concentraciones 3e GBA mostraron propie3a3es mas 3eseables con respecto a las 3emas formulaciones, ya que se pro3ucen BP con baja hume3a3 y PVA. A3emas presentan eleva3os valores 3e EQ y son mas transparentes. Estos resulta3os son realmente promete3ores y sugieren la posibili3a3 3e utilizar combinaciones terciarias 3e CMC, GX y GBA como una fuente 3e empaque bio3egra3able para aplicaciones alimentarias. EnglishThe aim of this stu3y was to characterize physico mechanical an3 water vapor barrier of biofilms base3 on carboxymethylcellulose (CMC) an3 xanthan gum (XG), formulate3 with various concentrations of low acyl gellan (LAG). The biofilms, were prepare3 by the casting metho3 an3 then the water vapor permeability (WVP), elongation at break (EAB), tensile strength (TS), moisture an3 transparency were 3etermine3. The fin3ings in3icate3 that biofilms with low concentrations of LAG showe3 more 3esirable properties when is compare3 with the others formulations, because they yiel3s biofilms with low moisture an3 WVP. In a33ition, these biofilms ha3 high values of EAB an3 were more transparent. These results are promising an3 suggest the possibility of using tertiary mixtures of CMC, GX an3 LAG as a source of bio3egra3able packaging for foo3 applications.

El melon ( Cucumis melo ) es un fruto de alto consumo a nivel nacional, lo que le otorga una gran importancia a su cultivo, permitiendo exportacion y transformacion de la materia prima, por lo cual es necesario el estudio de sus propiedades reologicas con el fin de lograr optimizar los diferentes metodos de procesamiento. El objetivo principal de esta investigacion es establecer la influencia de la temperatura sobre el comportamiento reologico de la pulpa de melon, por lo cual se efectuaron curvas de flujo viscoso en estado estacionario en un rango de temperaturas que van desde los 10°C hasta los 60°C. La evaluacion de las propiedades reologicas de la pulpa se analizaron de acuerdo a la variacion de la temperatura. Las pruebas se llevaron a cabo mediante un Sistema de Reometro Avanzado Modular Haake Mars 60. La pulpa de melon tuvo un comportamiento no Newtoniano del, tipo pseudoplastico o reofluidificante ( shear thining) en todos los casos, la relacion entre la viscosidad y la velocidad de deformacion se ajusto al modelo de Carreau-Yasuda (R 2 > 0,97.). El ajuste de la ecuacion de Arrhenius con los datos arrojados de la viscosidad aparente de la pulpa fue adecuado con un R 2 >0,92. Estos resultados describen el comportamiento de la pulpa de melon, permitiendo su uso para futuros trabajos y aplicaciones en el desarrollo de procesos de transformacion de las pulpas de melon como materia prima.

Melon (Cucumis melo) is a fruit of great national importance. However, it is not exploited in our region due to producers' insufficient negotiating capacity and the lack of infrastructure and technical training, which causes losses of these products, especially at harvest time. Therefore, it is necessary to study its physicochemical and rheological properties to optimize the different processing methods. The main objective of this research is the study of the physicochemical and rheological properties of fresh melon pulp (Cucumis melo) from the northern area of the Bolivar department, Colombia, as a contribution to science and agro-industry, for which the physicochemical characterization was performed following AOAC methods, and the rheological characterization was performed by flow tests at steady state in a temperature range of 10-60°C. The pulp rheological properties evaluation were analyzed according to the temperature variation. The tests were conducted using a Modular System Rheometer Haake Mars Advanced 60. The pulp yield was 83.74% of the whole fruit; physicochemical parameters were similar to those studied previously by other authors. The melon pulp had a non-Newtonian pseudoplastic behavior (shear thinning) in all cases with reduction of temperature, the relation between the viscosity and the deformation rate adjusted the Carreau-Yasuda model (R2> 0, 97264). These results provide information on the melon pulp rheological behavior and may have potential application in the agro-industrial sector for the design of processes to manufacture products from this raw material.

Introduction. Sweet whey, a byproduct from dairy industries,was used in this research work. This whey is an important nutritional source with multiple properties in a wide range of food and represents one of the most promising sectors in terms of industry growth. Nevertheless, its use is limited due to its taste and high organic content, which makes it a strong potential contaminant. Objective. Make a microbiological analysis, the physical-chemical estimation of the useful life and the sensory analysis of a yogurt beverage based of sweet whey, fermented with Estreptococcus Salivarius ssp Thermophilus and Lactobacillus Casei ssp Casei. Materials and methods. Three samples were formulated, with base on the different soluble solids´ concentrations, and they were microbiologically evaluated by means of the Colombian technical norms NTC-399 and 4519. The useful life was estimated by the use of pH tests and lactic acid percentage, according to norms NTC-399 and NTC-4978, respectively. The acceptance degree compared to that of commercial yogurt was tested by means of a discriminant ordering analytic test. Result. The microbiological analyses demonstrated that the products are safe and comply the terms of the technical norm. The products had a stable useful life during more than 15 days of storage. On the other hand, yogurt type beverages with sweet whey were well accepted in the comparison with commercial beverages. Conclusion. This product can be used in dairy industries for the development of new food products.