12 research outputs found
Efecto de la utilización de bagazo de naranja como extensor funcional sobre las propiedades fisicoquímicas y texturales de jamón cocido
The substitution effect of carrageenan, soy protein and potato starch by
orange bagasse on physico-chemical characteristics of cooked ham was
evaluated. A 33 factorial design was used, with substitution levels of 0, 50
and 100%. The results indicate that the substitution of potato starch for
orange bagasse results in increase in the ham yield, but to replace the
carrageenan and/or soy protein by orange bagasse, cause decrease in yield
below that non-substituted ham. Moreover, if even yields increase with
substitution of potato starch by orange bagasse, however, the textural
characteristics of the product obtained showed deficiency in comparison
with thenon-substituted ham. Apparently orange bagasse substitution does
not alter the matrix stability formation in ham, so there was no significant
difference in expressible moisture. Substitution of carrageenan, soy protein
and potato starch by orange bagasse in ham has highest influence on pH and
color parameters, this due probably to compounds presents in the fruit
(citric acid and carotenoids). Orange bagasse has high potential as a novel
source of dietary fiber in food industry.Se evaluó el efecto de la sustitución de la carragenina, fécula de papa y proteína de
soya, por bagazo de naranja sobre las características físico-químicas de jamón
cocido, para lo cual se utilizó un diseño factorial 33, teniendo como niveles de
sustitución de cada componente 0, 50 y 100%, los resultados indicaron que la
sustitución de fécula de papa por bagazo de naranja, permite obtener menores
pérdidas con respecto a la muestra estándar por efecto del tratamiento térmico, sin
embargo al sustituir la carragenina o proteína de soya, las pérdidas se
incrementan. Por otra parte, aun cuando los rendimientos se incrementan con la
sustitución de fécula de papa por bagazo de naranja, el producto muestra
deficientes características texturales en comparación con la muestra estándar.
Aparentemente, la sustitución con bagazo de naranja, no altera la estabilidad de la
matriz formada en el jamón, por lo que no hubo diferencia significativa en la
humedad exprimible. Los parámetros en los que se observó mayor influencia de la
sustitución con bagazo fueron pH y color, esto se debe a los compuestos que
contiene el fruto (ácido cítrico y carotenoides). El bagazo de naranja tiene un alto
potencial para ser utilizado en la industria cárnic
Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)
Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis of extrudates showed a reduction of luminosity from 44.37 ± 0.87 to 25.06 ± 1.74. Likewise, extrudates made with red potato flour at 100% presented higher content of total phenols compared to the control extrudates (0.44 ± 0.02 and 2.88 ± 0.03 mg GA/g dry sample, respectively); consequently, an increase in antioxidant capacity was observed using DPPH, ABTS and FRAP assays. The images obtained by fluorescence microscopy provided information on the protein content. The proximal chemical analysis indicated that extrudates substituted with red potato flour at 10% showed higher protein content (7.78 g/100 g), compared to T5. This study concludes that when adding red potato flour, is possible to develop extrudates with good physicochemical characteristics and antioxidant properties
Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds
Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of Amaranthus hypochondriacus seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.35–18.8% protein and 0.27–13.39% lipids, including omega 3, 6, and 9 fatty acids such as oleic, linoleic, linolenic, and arachidonic acid. The main minerals detected were Ca+2, K+1, and Mg+2. Nevertheless in vitro studies indicate that germination significantly improved digestibility, whereby treatments aimed at reducing anti-nutritional compounds decreased lectin concentration, while significantly increasing tannins and completely eliminating trypsins and saponins
Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour ( Oxalis tuberosa
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response