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Rheumatoid arthritis (RA) is an autoimmune disease associated with severe joint pain. Herein, we report lornoxicam loaded cellulosic microsponge gel formulation with sustained anti-inflammatory effects that are required to manage arthritic pain. The microsponges were formulated using quasi emulsion-solvent diffusion method employing four different surfactant systems, namely polyvinyl alcohol (PVA), Tween80, Gelucire 48/16 and Gelucire 50/13. All the lornoxicam loaded microsponge formulations were extensively characterized with a variety of analytical tools. The optimized microsponge formulation was then converted into gel formulation. The lornoxicam loaded microsponge gel formulation had adequate viscosity and sufficient pharmaceutical properties as confirmed by the texture analysis and the drug release followed Super case II transport. It is noteworthy that we described the preparation of a new cellulosic polymers based microsponge system for delivery of lornoxicam to provide quick as well as lasting (sustained) anti-inflammatory effects in rats using carrageenan induced rat paw edema model. We were able to demonstrate a 72% reduction in inflammation within 4 h using the optimize transdermal gel formulation utilizing Transcutol P as permeation enhancer and with the aid of skin micro-piercing by microneedles, hence, demonstrating the potential of this microsponge gel formulation in arthritis management.

Aceclofenac (ACE), a cyclooxygenase-2 inhibitor, is the derivative of the diclofenac group that has been in use for the symptomatic treatment of systemic inflammatory autoimmune disease, rheumatoid arthritis (RA). Partial solubility, high lipophilic nature, and stability challenge its use in developing topical formulations. Hence, we developed and characterized nanostructured lipid carrier (NLC)–based ACE (ACE-NLC) hydrogel for an efficient transdermal delivery. NLC microemulsion was prepared using different lipids by various methods and was characterized with respect to particle size, zeta potential, surface morphology, and drug encapsulation efficiency. The optimized NLC formulation was incorporated into Carbopol® 940 gel, and this arrangement was characterized and compared with the existing marketed gel (Mkt-gel) formulation to assess in vitro drug release, rheology, texture profile, in vivo skin retention and permeation, and stability. Furthermore, prepared and characterized ACE-loaded NLC formulation was evaluated for skin integrity and fitted in a dermatokinetic model. The results of this study confirmed the spherical shape; smooth morphology and nanometric size attested by Zetasizer and scanning and transmission electron microcopy; and stability of the ACE-NLC formulation. The ACE-NLC-gel formulation showed good rheological and texture characteristics, and better skin distribution in the epidermis and dermis. Moreover, ACE-NLC permeated deeper in the skin layers and kept the skin integrity intact. Overall, NLC-based gel formulation of ACE might be a promising nanoscale lipid carrier for topical application when compared with the conventional Mkt-gel formulation.

Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus &gt, storage modulus, G” &gt, G’) at lower AP concentrations (2 and 5%, w/w), they turn into weak/critical gels (G’ ≈ G”) as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G’ &gt, G”, even at rather low concentrations (&lt, 1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs, these textural values are not significantly different from a commercially available product (p &gt, 0.05) for dysphagia nursing administrations.

Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy enriched rice pasta. Five Rice-soy pastas were produced from different blends (10–30%) of soybean flour and rice flour. The proximate composition, cooking quality, colour, texture profile, and sensory attributes of the pastas were determined. Results showed increased in protein (6.7–12.1%), crude fibre (0.8–1.3%), ash (0.6–2.2%) and energy values (379–389 kcal/100g). Fortification improved the colour, reduce cooking time (15.59–15.11 min) but increased cooking loss (7.30–7.49%). The hardness (506–314 g), springiness (1.25–0.71 mm) and chewiness (417–334 g x mm) values decreased while gumminess (417–334 g) increased. Rice pasta enriched with 15% soybean flour was highly ranked for sensory attributes. In conclusion, this study demonstrated that Rice-soy pasta can serve as nutritious alternative to conventional rice pasta, and also add variety to food groups for people suffering from celiac disease., Fortification; rice-soy pasta; texture profile; chemical composition; sensory attributes

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product., This research was funded by KNOW (Leading National Research Centre) Scientific Consortium: “Healthy Animal—Safe Food”(decision of Ministry of Science and Higher Education No. 05‐1/KNOW2/2015 and the APC was partially funded by statutory funds of the Department of Chemistry and Biodynamics of Food of the Institute of Animal Reproduction and Food Research, Polish Academy of Science.

Processed cheese is characterized as a homogeneous mixture, formed mainly by protein and fat, which directly influence its texture. When using fat substitute ingredients, such as hydrocolloids, it is important to evaluate their effect on the physical properties of the final product. The inulin was used as a fat substitute, and canistel, an exotic fruit, as a natural dye and source of bioactive compounds, with the aim of developing processed cheese reduced in fat by 50% (R50) and 100% (R100) and evaluate the effect of this reduction on rheological and texture properties compared to a Standard (S) formulation. Carotenoid content, color, texture and dynamic rheological properties (frequency and temperature scanning) were evaluated. Fat-reduced processed cheeses showed a yellowish color, an increase of more than 10x in the carotenoid content and hardness value reduction in relation to the S. All formulations demonstrated the viscoelastic behavior and the elastic properties were predominant throughout the temperature sweep, mainly for the R50, showing greater stability. The use of inulin and canistel in a product with reduced fat has potential for the food industry, since the first maintains the physical characteristics of the product while the second, increases the content of bioactive compounds and gives natural coloring. El queso fundido se caracteriza por ser una mezcla homogénea, formada principalmente por proteínas y grasas, que influyen directamente en su textura. Cuando se utilizan ingredientes que sustituyen a las grasas, como los hidrocoloides, es importante evaluar su efecto sobre las propiedades físicas del producto final. Como sustituto de grasas se utilizó inulina, y canistel, una fruta exótica, como colorante natural y fuente de compuestos bioactivos, con el objetivo de desarrollar queso fundido reducido en un 50% (R50) y 100% (R100) y evaluar el efecto de esta reducción en las propiedades reológicas y de textura en comparación con una formulación estándar (E). Se evaluó el contenido de carotenoides, color, textura y propiedades reológicas dinámicas (barrido de frecuencia y temperatura). Los quesos elaborados reducidos en grasa mostraron un color amarillento, un aumento en el contenido de carotenoides y una reducción en el valor de dureza en relación a estándar. Todas las formulaciones demostraron el comportamiento viscoelástico y las propiedades elásticas fueron predominantes durante todo el barrido de temperatura, principalmente para el R50, mostrando mayor estabilidad. El uso de inulina y canistel en un producto con grasa reducida tiene potencial para la industria alimentaria, ya que el primero mantiene las características físicas del producto mientras que el segundo, aumenta el contenido de compuestos bioactivos y le da coloración natural. O queijo processado é caracterizado como uma mistura homogênea, formada principalmente por proteína e gordura, que influenciam diretamente em sua textura. Ao utilizar ingredientes substitutos de gordura, como os hidrocoloides, é importante avaliar seu efeito nas propriedades físicas do produto final. A inulina foi utilizada como substituto de gordura, e canistel, uma fruta exótica, como um corante natural e fonte de compostos bioativos, com o objetivo de desenvolver queijo processado reduzido de gordura em 50% (R50) e 100% (R100) e avaliar o efeito dessa redução nas propriedades reológicas e de textura em comparação com uma formulação Padrão (P). Teor de carotenoides, coloração, textura e propriedades reológicas dinâmicas (varredura de frequência e temperatura) foram avaliados. Os queijos processados reduzidos de gordura apresentaram cor amarelada, aumento superior a 10x no teor de carotenoides e redução do valor de dureza em relação à P. Todas as formulações demonstraram o comportamento viscoelástico e as propriedades elásticas foram predominantes em toda a varredura de temperatura, principalmente para o R50, demonstrando maior estabilidade. O uso de inulina e canistel em produto com redução de gordura tem potencial para a indústria de alimentos, pois o primeiro mantém as características físicas do produto enquanto o segundo, aumenta o teor de compostos bioativos e confere coloração natural.

Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB.

The physicochemical stability of six bread formulations with different tilapia flour (BTF) levels (0%, 2.5%, 5%, 10%, 15%, and 20%) in substitution to wheat flour was investigated regarding moisture content, water activity (aw), pH, instrumental color parameters, texture profile, lipid and protein oxidation on days 0, 2, 4, 6 and 8 at 25°C. BTF10%, BTF15%, and BTF20% displayed lower (P

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties. El contenido de grasa y la fermento láctico son dos componentes que influyen positivamente en las propiedades sensoriales del queso. Sin embargo, el consumo de alimentos bajos en grasa es una tendencia entre los consumidores. En este contexto, la investigación sobre aplicaciones de sustitutos de grasa se ha utilizado como una alternativa para la producción de quesos bajos en grasa asociados con una buena aceptación sensorial. Asimismo, el uso de fermentos lácticos específicos hechos de bacterias ácido lácticas nativas es una alternativa para obtener productos seguros, sin promover cambios fundamentales en sus características sensoriales. Con el objetivo de evaluar el perfil de textura (firmeza, elasticidad, cohesión y masticabilidad) y las características fisicoquímicas del queso Coalho bajo en grasa fueron probados el efecto del concentrado de proteína de suero (1, 2 y 3%) y de bacterias acido lácticas endógenas (1, 2 y 3%). Los tratamientos de queso Coalho produjeron quesos clasificados como bajos en grasa (desnatados) (2, 33% a 4, 67%) y alto valor proteico (41, 01% a 46, 95%). Las concentraciones de concentrado de proteína de suero (CPS) mostraron un efecto significativo (p

Fermented camel milk possesses a weak (liquid-like) gel structure. We aimed to 1) investigate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) produced by Lactococcus garvieae-C47 (exopolysaccharide-C47 product), a potential probiotic bacterium, on milk extracted from camels and 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47. Exopolysaccharide-C47 product (molecular weight: 7.3 × 106 Da) was composed of the following monosaccharides: glucose (82.51%), arabinose (5.32%) and xylose (12.17%). The antioxidant, antitumor and α-amylase inhibitory activities of exopolysaccharide-C47 product reached up to 67.52, 59.35 and 91.0%, respectively. The apparent viscosity of exopolysaccharide-C47 product decreased with the increase in shear rate and declined by increasing the temperature up to 50 °C. The rheological properties of exopolysaccharide-C47 product are influenced by the salt type and pH value. The exopolysaccharide product produced by L. garvieae C47 possesses valuable health benefits and has the ability to improve the weak structure of fermented camel milk.

Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated. Yacón from Salta Capital, with 8 months of growth were used. Texture profiles and Color were evaluated instrumentally and FOS content by HPLC. There were significant differences between the samples treated with NaCl and the ones treated by blanching and ascorbic acid for fracture strength, fracture number and hardness according to pretreatment used, and for hardness and tackiness by the drying time. Regarding to color: longer drying time reduces sample brightness. In processed products the FOS content is lower than in fresh yacón, but higher in sucrose, glucose and fructose. Fil: del Castillo, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina

A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture. Resumo Este estudo visou desenvolver queijo de leite de cabra para preservar os principais constituintes do leite. Dahi (iogurte) feito em casa é uma fonte barata de culturas do tipo starter que contém vários tipos de microrganismos, a maioria dos quais são termofílicos e podem ser usados para produzir queijo de leite de cabra. Concentrações diferentes de dahi (0,5%, 1,0%, 2,0% e 2,5%) foram usadas para preparar os queijos, seguindo o procedimento padrão para a fabricação de queijo. Os queijos foram analisados quanto a parâmetros físico-químicos, texturais e organolépticos. O rendimento maior foi registrado para T1,0% (17,33%) e o menor para T2,5% (15,58%). Diferenças significativas (p < 0,05) foram encontradas entre as diferentes amostras de queijo de leite de cabra para o pH, a acidez e a umidade. A umidade foi mais alta para T0,5% (59,30) e mais baixa para T2,5% (52,20). O perfil de textura foi significativo (p < 0,05) entre os tratamentos para firmeza, adesividade, gomosidade e mastigação. As notas sensoriais indicaram T1,0% como sendo a amostra preferida pelos provadores, seguida por T1,5% e os outros tratamentos. Foi concluído que queijo de leite de cabra pode ser preparado com boas características de qualidade usando-se 1% de dahi como a cultura tipo starter.

CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais Outra Agência Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU g-1 and 400 IU g-1) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, and nisin reduced the S. aureus count to less than 1 log CFU g-1 from the beginning to the end of ripening. Nisin slightly increased the pH and moisture content and decreased the fat content of Artisanal Minas Cheese from Araxá; however, with the lower bacteriocin concentration, these changes did not alter the ripening indexes, color, or texture parameters of the cheese, which changed only as a function of ripening. Nisin has the potential to limit the S. aureus growth in Artisanal Minas Cheese from Araxá, without changing the essential characteristics of this artisanal product. O queijo tradicional de Araxá é produzido com leite cru, o que representa um risco para a saúde dos consumidores. A ação da nisina (100 UI/g e 400 UI/g) contra Staphylococcus aureus durante a maturação de Queijos Minas Artesanais de Araxá foi avaliada e a nisina reduziu a contagem de S. aureus para menos de 1 log UFC/g do começo ao fim da maturação. A nisina aumentou ligeiramente o pH e o teor de umidade e diminuiu o teor de gordura do Queijo Minas Artesanal de Araxá; no entanto, com a menor concentração de bacteriocina, essas mudanças não alteraram os índices de maturação, cor ou textura do queijo, que variaram apenas em função da maturação. A nisina tem o potencial de limitar o crescimento de S. aureus em Queijo Minas Artesanal de Araxá, sem alterar as características essenciais deste produto artesanal.

Made available in DSpace on 2018-12-11T17:21:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-04-01. Added 1 bitstream(s) on 2019-10-09T18:31:53Z : No. of bitstreams: 1 S0101-20612018000200193.pdf: 1140564 bytes, checksum: 5f0fec1c4336bc4415ddd64f7ef93a28 (MD5) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out using the quantitative descriptive analysis (QDA) and the acceptance test. The lowest fat content was found in the salamis processed with reduced pork fat. Texture profile analysis the F5 exhibited the lowest mean value of hardness. In QDA, the results showed that the F1 exhibited the highest mean value of regularity of the border, brightness, softness and smoked, due to the greater amount of fat in their composition. The results revealed that, in T30, there was good acceptance for all formulations and during the storage period, the mean values remained high. The consumers demonstrated a positive purchase intention for all formulations. Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESP Centro de Referencia para Lactobacilos – CERELA Departamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista – UNESP

The present research was aimed to investigate the technological potentialities of seven strains of Bifidobacterium aesculapii, a species recently described, in terms of exopolysaccharide (EPS) production and as starter fermentation in soybean milk. The strain production of EPS was firstly evaluated in model system, using different carbon sources. Furthermore, the fermented products obtained by the seven strains of B. aesculapii were tested for their EPS content and strain cell loads, the volatile molecule profiles, the texture features and the overall acceptance. The data showed that all the B. aesculapii strains were able to produce EPS in vitro model in presence of 1.5% and 2% glucose while only four strains were able to produce EPS in presence of lactose 2%. When the strains were employed as fermentation starters in soybean milk, some showed a good growth potential, fermenting the substrate in 14 h and giving rise to fermented products with good firmness and viscosity indexes. Moreover, five strains out seven showed production of EPS (from 5 to 174 μg/mL) in soybean fermented milk.

Um delineamento composto central rotacional (DCCR) foi conduzido para estudar os efeitos simultâneos da adição de nitrito (43,6; 150; 256,4; e 300 ppm) e de doses de radiação gama (2,9; 10; 17,1; e 20 kGy) nos atributos de textura e parâmetros físico-químicos de mortadelas. O pH, composição química e adesividade das mortadelas não foram afetados por nenhuma das variáveis estudadas, enquanto a dureza e a mastigabilidade foram influenciados pela aplicação da radiação gama. Modelos de regressão significativos (P

The addition of salts to carrageenan and locust bean gum gels functions to improve the characteristics of texture, thereby increasing gel strength. This effect is widely studied in gels of model systems but is studied to a lesser extent in complex systems, such as fruit preserves. The objective of this study was to evaluate the effect of adding salts on the rheological behavior of functional sugar-free guava preserves, as well as to correlate the rheological parameters. To this end, three types of texture properties were analyzed (texture profile, stress relaxation and uniaxial compression) in functional sugar-free guava preserves prepared with different concentrations of KCl and CaCl2 salt. The analyses were performed with a texturometer (Stable Micro Systems, Model TA - XT2i), and the parameters were analyzed using a Scott-Knott test at 5% probability, principal components analysis and Pearson correlation. CaCl2 was more effective for improving the characteristics of texture, especially gel strength (concentration near the F3: 0.33%), whereas KCl addition degraded gel strength. In the analysis of test relaxation, the Maxwell model parameters provided better discrimination between samples than the Peleg model parameters. Positive and negative correlations were observed, and the parameters of hardness, adhesiveness and elastic modulus ideal (E1) were the most correlated with other rheological parameters.

By-products consist of more than half of the total weight of fish. Most part of these wastes made from connective tissue proteins that provide good potential to produce gelatin. Nowadays, consumers are more health conscious and have responded to the call for a diet that contains low calorie and low fat. This work involved the characterization of a low-fat spread made of fish gelatin as gelling agent, emulsifier and fat replacer. Six treatments with Fish gelatin (FG) to pectin ratio 1:1 and 2:1, with pectin concentration of 1, 2 and 3%, were produced and evaluated for quality changes and storage-life at refrigerated storage. The results showed that prepared emulsions were physically stable and no phase separation observed during 8 wks. The pH of treatments was 4.5 to 4.9. The moisture content of treatments varied from 68.9% for T1 (FG/pectin ratio 1:1) to 65.4% for T6 (FG/pectin ratio 6:3). The Max. lipid of samples was measured 28.4%. Max. and min. protein of samples were 3.8% for T6 and 1.6% for T2 (FG/pectin ratio 2:1), respectively. No significant differences (p≥0.05) were observed between ash content of all treatments and control (commercial margarin). The acidity of treatments increased during storage and were significantly different from production day (p≤0.05). Peroxide value (PV) of treatments increased significantly at refrigerated storage. No significant differences were observed between PV of treatments during different wks of sampling. The results of texture profile analysis showed that firmness, compressibility and adhesiveness properties were significantly increase with higher substitution of FG with pectin. Color, Aroma, Taste and texture properties of prepared samples were found to significantly lower than control, according to sensory evaluation. Significant increases were observed in mold/yeast and psychrophilic count of treatments during storage. The macroscopic growth of molds was observed on all samples in 8th wks. No coliform growth was observed in all treatments at any time. Results suggest that low-fat spread properties were significantly influenced by different ratios of fish gelatin and pectin incorporated. It seems that these results can provide new opportunities to develop market with introducing novel products to response consumer demands. Some quality defects observed in this study can be improved by using suitable machinery at industrial scale.

Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the effect of partial replacement of sodium chloride by potassium chloride, magnesium chloride, and calcium chloride on the texture and sensory attributes of Italian salami and to quantify the levels of minerals in the finished product. Four formulations were prepared: without a starter culture (F1); with a starter culture (F2); partial replacement of 60% sodium chloride by potassium chloride (F3); and partial replacement of sodium chloride by a mixture containing potassium chloride, magnesium chloride, and calcium chloride (F4). Analyses of Na + , K + , Ca +2 and Mg +2 contents, texture profile and sensory attributes (acceptance test) were carried out. Formulations F1, F2, F3 and F4 presented levels of Na + 0.53, 0.44, 0.36 and 0.30, respectively. The formulations presented a reduction in the sodium chloride content over 25%, thus complying with the requirements of the current legislation. The addition of these salts affected certain important sensory attributes, such as flavor and global impression, and increased hardness and chewiness values.

International audience; Statistical approaches were employed for the optimisation of the extraction of amylolytic activity from oat (Avena sativa) seeds. The application of the response surface methodology allows us to determine a set of optimal conditions (ratio seed weight/buffer volume 0.1, germination days 10 days, temperature 20 °C and pH 5.6). Experiments carried out under these conditions led to amylase production yield of 91 U/g. Its maximal activity was in the pH 5.6 and at 55 °C. Study of the incorporation of the optimised oat extract into the bread formulation revealed an improvement of the sensory quality and the textural properties of fresh and stored bread. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on crumb of the different breads to evaluate the influence of amylase activity on microstructure. The result showed improved baking characteristics as well as overall microscopic and macroscopic appearance.

The aim of this study was to evaluate the viability of goat milk in the manufacture of yogurt as an alternative to the consumption of dairy products produced with cow's milk. Two yogurts were manufactured by varying the raw milk base: goat milk and cow's milk. The variables evaluated were pH, acidity (% lactic acid), fat and texture profile analysis (hardness, chewiness, cohesiveness and gumminess). In sensory evaluation, the acceptance tests were conducted in two sessions, in which we assessed the overall impression of samples. In the first session panelists (n=50) evaluated the samples coded with random three-digit numbers (blind test), ie, they had no information about the yogurt were evaluated, in the second session, the sample was served with information (goat's milk yogurt). The data were statistically analyzed using analysis of variance (ANOVA). For comparison of means we used the Tukey test. The physical and chemical analysis showed high similarity in the variables studied between the yogurts made with goat milk and cow's milk. However, the yogurt from cow's milk had a higher fat content (p0.05). Both yogurts had similar texture profile. The sensory analysis revealed the same acceptance for both types of yogurt. The information "made with goat milk" did not influence the acceptance of the respective yogurt. It is concluded that the production of yogurt sundae like flavored with passion fruit is a viable alternative to the marketing of dairy products derived from goat milk. O objetivo desse estudo foi verificar a viabilidade do leite de cabra na fabricação de iogurte como alternativa ao consumo de derivados lácteos fabricados com este leite. Foram fabricados dois iogurtes, variando-se a matéria láctea base: leite de cabra e leite de vaca. Os dois tipos de iogurtes foram fabricados em três bateladas, em ocasiões diferentes. As variáveis avaliadas foram: pH, acidez titulável (% de ácido lático), gordura e perfil de textura (firmeza, mastigabilidade, coesividade e gomosidade). Na análise sensorial, os testes de aceitação foram realizados em duas sessões, nas quais se avaliou a impressão global das amostras. Na primeira sessão os provadores (n=50) avaliaram as amostras codificadas com números de três dígitos aleatórios (teste cego), ou seja, os mesmos não tinham informação a respeito do iogurte que estavam avaliando; na segunda sessão, a amostra foi servida com a informação (iogurte de leite de cabra). Os dados foram avaliados estatisticamente utilizando-se análise de variância (ANOVA). Para comparação de médias utilizou-se o teste de Tukey. As análises físico-químicas demonstraram alta similaridade nas variáveis avaliadas entre os iogurtes feitos com leite de cabra e leite de vaca. No entanto, o iogurte de leite de vaca apresentou maior teor de gordura (p0,05). Ambos os iogurtes apresentaram perfil de textura similar. A análise sensorial indicou a mesma aceitação para os dois tipos de iogurtes. A informação «feito com leite de cabra» não influenciou na aceitação do respectivo iogurte. Conclui-se que a produção de iogurte tipo sundae sabor maracujá constitui uma alternativa viável para a colocação no mercado de produtos lácteos fermentados derivados do leite de cabra.

This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat.Este trabalho foi realizado para avaliar o efeito dos fatores que conduzem à formação das carnes PSE (Pale, Soft, Exudative) sobre as propriedades funcionais da carne de frango. Carnes PSE foram caracterizadas pelos valores de pH e L* e as formulações da mortadela consistiram de proteina isolada de soja, trifosfato de sódio, amido de mandioca e a adição das carnes normal e PSE. A funcionalidade da carne foi avaliada medindo a capacidade de retenção de água (CRA), perfil de textura, estabilidade de emulsão (EE), e cor dos produtos finais. Os resultados mostraram que na mortadela preparada com carnes PSE, as proteinas desnaturadas afetaram a EE. Aditivos são necessários para potencializar as propriedades funcionais da carne PSE.