Incorporación de almidón o mezclas almidón-xantana en sistemas lácteos coagulados para mejorar rendimiento y textura

In order to improve the yield and texture of fresh type cheese, different types of starch or their combination with xanthan gum were tested in a model system, to determine the effect of these ingredients on the yield, whey release, syneresis, and moisture, as well as the texture parameter as hardness, adhesiveness, cohesiveness, and springiness. Wheat starch, potato starch, Gelamil modified starch and Nifragel modified starch was employed at 5% (W7v), or their combination with xanthan gum (1% (w/v) in a rennet milk system. To employ starches with xanthan gum resulted in higher yields and lower whey released volume, besides present lower syneresis and more moisture, due to the water retention properties of the ingredients. This attribute was also reflected in harder but more adhesive and less cohesive and elastic texture, due to the reduced water mobility in the system by the action of the starch and xanthan gum. Under the experimental conditions, native starches with xanthan gum have the better performance, since the rennet milk systems imply a precipitated gel with a casein matrix with net charge close to its isoelectric point, a characteristic that makes difficult the interaction with other hydrocolloids, and hence ingredients like starches that act as fillers with the xanthan gum have a strong impact on moisture retention in these types of foods.En la búsqueda de mejorar el rendimiento y textura de quesos tipo fresco, se experimentó con diferentes tipos de almidón o su combinación con goma xantana en un sistema modelo, con el fin de determinar el efecto de estos ingredientes sobre el rendimiento, volumen de lactosuero liberado, sinéresis y humedad, además de los parámetros texturales dureza, adhesividad, cohesividad y resorteo. Se utilizaron almidón de trigo, almidón de papa, almidón modificado Gelamil y almidón modificado Nifragel al 5% (p/v) o su combinación con goma xantana (1%, p/v) en un sistema lácteo coagulado. El utilizar los almidones con xantana resultó en un mayor rendimiento y menor volumen de lactosuero liberado, además de presentar menor sinéresis y mayor humedad, debido a las propiedades de retención de agua de estos ingredientes. Esta cualidad se vio reflejada en texturas más duras pero adhesivas, además de ser menos cohesivas y elásticas, debido a la menor movilidad del agua dentro del sistema por acción del almidón y de la goma xantana. Bajo las condiciones experimentales, los almidones nativos en combinación con la goma xantana tuvieron mejor desempeño, dado que las características de los sistemas lácteos coagulados implican la formación de un gel precipitado con una matriz de caseína con carga neta cercana a su punto isoeléctrico, haciendo difícil la interacción electrostática con otros hidrocoloides, por lo que ingredientes como los almidones que actúan como relleno junto con la goma xantana, tienen mayor impacto en la retención de humedad en estos alimentos

Auxin like en humus líquido

Objective: To evaluate the effect of liquid humus samples (HL) on the percentage, index and rate of germination of Lepidium sativum, Medicago sativa and Raphanus sativus. Design/methodology/approximation: Liquid humus (HL) samples were obtained from the aqueous extract of a commercial vermicompost. A completely randomized design was performed using different HL:water concentration gradients (1 to 10-4 mg mL-1) and compared to the effect of a 10-10 to 10-2 mol/L concentration gradient of indoleacetic acid. (AIA). An infrared spectroscopy analysis was performed on the HL and AIA samples to compounds identification and/or similar molecular structures between both samples. Results: The seeds less sensitive to the bioactive compounds present in the sample of HL are M. sativa with the lower inhibition in all treatments. Seeds of L. sativum and R. sativus were more sensitive. The TC, TD and TE treatments corresponding to the HL extracts showed to have biological activity similar to the treatments T06, T07 and T08 of the AIA, with the germination index as the main bioassay to observe this response. The FT-IR analysis of the HL extract showed similarity when compared to the AIA spectrum, finding similarities in the bands corresponding to the indole group, which is the base functional group of the AIA. Limitations on the study/implications: Is recommended to carry out a second stage of research that includes the extraction of indole compounds to HL samples and their subsequent purification and identification, using spectroscopic techniques. Findings/Conclusions: Both stimulant and inhibitory effects of germination are due to the presence of bioactive compounds with biological activity similar to plant growth regulators. Therefore, HL samples were analyzed using an infrared spectroscopy, finding signals of compounds with functional groups similar to AIA. This indicate the possibility of the presence of AIA and look for the characterization of the HL extract using purification and identification techniques, such as mass spectrometry.Objetivo: Evaluar el efecto de muestras de humus líquido (HL) en el porcentaje, índice y velocidad de germinación de Lepidium sativum, Medicago sativa y Raphanus sativus. Diseño/metodología/aproximación: Se evaluó el efecto de muestras de humus líquido (HL), que se obtuvo a partir del extracto acuoso de una vermicomposta comercial. Se realizó un diseño completamente al azar empleando diferentes gradientes de concentración HL:agua (1 a 10-4 mg mL-1) y se comparó con el efecto de un gradiente de concentración de 10-10 a 10-2 mol L-1 de ácido indolacético (AIA). Se realizó un análisis de espectroscopia de infrarrojo a las muestras de HL y AIA, para la identificación de compuestoy/o estructuras moleculares similares entre ambas muestras. Resultados: Las semillas menos sensibles a los compuestos bioactivos presentes en la muestra de HL son M. sativa al presentar menor inhibición en todos los tratamientos, siendo más sensibles las semillas de L. sativum y R. sativus. Los tratamientos TC, TD y TE correspondientes a los extractos de HL mostraron tener  ctividad biológica similar a los tratamientos T06, T07 y T08 del AIA, siendo el índice de germinación el principal bioensayo en donde se observa esta respuesta. El análisis de FT-IR del extracto de HL mostró semejanza al ser comparado con el espectro de AIA, encontrándose similitudes en las bandas correspondientes al grupo indol, que es el grupo funcional base del AIA. Limitaciones del estudio/implicaciones: Se recomienda realizar en una segunda etapa de investigación que incluya la extracción de compuestos indólicos a muestras de HL y su posterior purificación eidentificación, mediante técnicas espectroscópicas Hallazgos/conclusiones: Los efectos estimulantes e inhibitorios de la germinación se deben a la presencia de compuestos bioactivos con actividad biológica similar a los reguladores del crecimiento vegetal, por ello se analizaron las muestras de HL, empleando un equipo de espectroscopia de infrarrojo, encontrándose señales de compuestos con grupos funcionales similares al AIA. Esto nos permite dejar abierta la posibilidad a la presencia de AIA y buscar la caracterización del extracto de HL empleando técnicas de purificación e identificación como la espectrometría de masas

Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods, particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full fat ones, consumers expect to have all the characteristics of full-fat cheese in its low and reduced fat counterpart. Reduction of fat content significantly increased hardness, gumminess, springiness and chewiness of the cheeses. Fat replacers are ingredients intended to be used instead of the fats and they have less caloric value and provide functional properties of the fat to foods. The main objective of this study was to optimize the low and reduced fat Cheddar cheese formulation by using protein- and carbohydrate-based fat mimetics. A full factorial design used to determine the most suitable amounts of fat mimetics (xanthan gum and sodium caseinate) with the objective of obtaining reduced fat Cheddar cheese with satisfactory yield and texture profiles. The results indicated that the type and concentration of fat mimetics significantly (p < 0.05) affected the textural properties of reduced fat Cheddar cheese. The results obtained by multiple optimizations revealed that the reduced fat Cheddar cheese containing 0.045% (w/ w) xanthan gum, 0.000% (w/w) sodium caseinate and 2.000% (w/w) fat provided the high textural desirability (0.90065%). This study revealed that the low and reduced fat Cheddar cheese produced with xanthan gum as a carbohydrate-based fat mimetics simulated the functions of fat better than sodium caseinate as a protein-based fat mimetics

Textura, color y aceptación sensorial de tortillas y pan producidos con harina de ramón (Brosimum alicastrum) para incrementar la fibra dietética total

Among ancestral underutilized crop species of high agroindustrial potential, the Maya nut (Brosimum alicastrum) is a source of protein, starch, and fiber. In this study, the effect of incorporating different proportions of Maya nut flour on the texture, color, acceptance, and total dietetic fiber of tortillas and white bread was assessed. Maize flour dough adhesiveness increased when Maya nut flour was incorporated (from 3.97 to 4.96 N), obtaining less hard but more cohesive doughs. Tortillas were more ductile, so they were more deformable (from 3.73 N to 4.84 N). Lower color differences were observed when 10 % of Maya nut flour was employed (δE = 7.77 and 22.95 for tortilla and bread, respectively).Total dietary fiber content increased by 26 % in tortillas and 54 % in bread when 10 % Maya nut flour was incorporated. In contrast, detectable differences were observed by consumers in bread, especially regarding color development. Results indicate that 10 % of the Maya nut flour can be employed in tortillas and bread without affecting the texture properties; and despite changes in coloration, these were not considered important by consumers, and its use increases the total dietary fiber content. Replacement of the wheat flour with the Maya nut flour affected the texture of the bread to a greater extent due to the weakening of the gluten network, resulting in a harder texture and smaller crumb size, but with the improvement in the dietary fiber content.Dentro de los cultivos ancestrales subutilizados que tienen un potencial agroindustrial está el ramón (Brosimum alicastrum), ya que su semilla es fuentede proteína, almidón y fibra. En este trabajo se investigó el efecto de incorporar harina de semilla de ramón en diferentes proporciones, evaluando su efecto sobre la textura, el color, la aceptación y el contenido de fibra dietética total de tortillas y de pan de caja. Las masas de harina de maíz aumentaron su adhesividad al incorporar harina de semilla de ramón (de 3,97 a 4,96 N), además de resultar menos duras, pero más cohesivas. Las tortillas fueron a suvez más dúctiles al ser más deformables (de 3,73 a 4,84 N). Las menores diferencias de color con respecto al control fueron observadas al incorporar 10 % de harina de semilla de ramón (δE = 7,77 y 22,95 para tortilla y pan de caja, respectivamente). El contenido de fibra dietética total aumentó en un 26 % en tortillas y 54 % en pan de caja al utilizar 10 % de harina de semilla de ramón. En contraste, para el pan de caja sí hubo diferencias detectables por los consumidores, sobre todo en el color desarrollado. Los resultados indican que se puede utilizar un 10 % de harina de ramón en tortillas o panes sin afectar las propiedades de textura; además, a pesar de los cambios en la coloración, no son considerados importantes por los consumidores, y su uso incrementa el contenido de fibra dietética total

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full fat ones, consumers expect to have all the characteristics of full-fat cheese in its low and reduced fat counterpart. Fat replacers are ingredients intended to be used instead of the fats and they have less caloric value and provide functional properties of the fat to foods. The effect of xanthan gum and sodium caseinate as fat replacers on textural properties and organoleptic attributes of reduced fat cheddar cheeses was studied. The results indicated that type and concentration of fat mimetic significantly affected on characteristics of cheeses. Generally the low-fat cheeses produced with xanthan gum simulated the functions of fat better than the sodium caseinate. The results revealed that, by decreasing the fat content of cheese milk and increasing xanthan gum level, the values of moisture and protein content significantly (P<0.05) increased. Separately applying high level of xanthan gum (0.045%) (w/w) or in combination with low level of sodium caseinate in cheese formulation decreased the hardness and gumminess in reduced fat samples. Fat reduction led to increase in the cohesiveness and springiness of fresh Cheddar cheese. Electronic nose for evaluation of volatile flavor compounds showed positive effects of high level of xanthan gum on flavor release of reduced fat cheeses. These results indicated that applying high level of xanthan gum had positive effects on economic consequences such as increase in yield besides acceptable textural properties. Incorporation of xanthan gum allowed a considerable fat reduction with no detrimental effect on Cheddar cheese overall quality

Aceites y grasas vegetales como ingrediente funcional en productos cárnicos

Sausages are a widely consumed food in México, and due to their low fat content (ca. 10%) they can be employed to enrich diet by including functional or nutraceutic ingredients as vegetable fats and oils. The replace or incorporation of vegetable fats or oils in cooked sausages is a way to improve their nutritional profile to offer functional meat productsLas salchichas son alimentos de alto consumo en México, y al ser bajas (ca. 10%) en grasa pueden utilizadas para enriquecer la dieta incluyendo ingredientes funcionales o nutracéuticos como grasas y aceites vegetales. El reemplazo o incorporación de aceites o grasas vegetales en salchichas cocidas puede mejorar su perfil nutricional al ofrecer productos cárnicos funcionales