Adaptabilidad de granos de híbridos de maiz super dulce sh2 al procesamiento industrial: II Enlatado

Con el fin de evaluar la adaptabilidad al procesamiento industrial como granos enteros enlatados, los híbridos de maíz super dulce sh2: Krispy king, Víctor y 324 y el híbrido de maíz dulce su Bonanza fueron sembrados en una parcela agrícola de San Joaquín, estado Carabobo, cosechados y enlatados. A los 110 días de almacenamiento, el producto enlatado de los maíces super dulces fue comparado física, química y sensorialmente con el maíz dulce, usado como patrón. Los resultados indicaron que no hubo diferencias significativas, entre la mayoría de las características físicas, excepto en el porcentaje de granos partidos, cuyo valor fue más alto en el híbrido 324. Por el contrario, químicamente los granos enteros enlatados de los maíces super dulces difirieron de los del patrón a un nivel del 5%, presentando los maíces super dulces mayor contenido de azúcares totales y de sólidos solubles en la salmuera y menor pH. Además, la cantidad de sólidos solubles en el grano de los maíces super dulces fue menor que en el maíz dulce, a pesar de que no alcanzaron diferencias significativas en el Krispy king y en el 324. La apariencia, olor y la calificación final de los granos enteros enlatados fueron similares en los maíces super dulces y dulce, en cambio el color, sabor y dulzor fueron mejores en el híbrido 324, el cual fue preferido por el panel evaluador. Los híbridos super dulces demostraron ser aptos para el enlatado en granos enteros, presentando como ventaja no requerir adición de azúcar en el proceso y tener los granos una textura firme y crujiente.Super sweet corn adaptability for industrial canning process. The super sweet corns Krispy king, Victor and 324 (sh2 hybrids) were evaluated to determine their adaptabilities to the industrial canning process as whole kernels. All these hybrids and Bonanza (control) were sown in San Joaquín (Carabobo, Venezuela), harvested and canned. After 110 days storage at room temperature they were analyzed to be compared physically, chemically and sensorially with Bonanza hybrid. Results did not show significant differences among most of the physical characteristics, except for percentage of broken kernels which was higher in 324 hybrid. Chemical parameters showed significant differences (P<0,05) comparing each super sweet hybrid with Bonanza. The super sweet hybrids presented a higher sugar content and soluble solid of the brine than Bonanza, also a lower pH. The super sweet whole kernel presented a lower soluble solids content than Bonanza but they were not significant (Krispy king and 324). Appearance, odor and overall quality were the same for super sweet hybrids and Bonanza (su). Color, flavor and sweetness were better for 324 than all the other hybrids. Super sweet hybrids presented a very good adaptation to the canning process, having as an advantage that doesn’ t require sugar addition in the brine and a very good texture (firm and crispy)

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition