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Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Este estudio evaluó la factibilidad de sustituir parcialmente la harina de trigo por harina de mote (Zea mays) en la elaboración de pasta, adicionando albahaca deshidratada y extracto de espinaca para enriquecer su valor nutricional. El objetivo principal fue determinar la proporción óptima de sustitución que resultara en un producto con alta calidad sensorial y nutricional, a la vez que fuera bien aceptado por los consumidores. Se elaboraron diferentes formulaciones de pasta y se sometieron a pruebas sensoriales con un panel de 30 jueces, quienes evaluaron atributos como textura, color, aroma, sabor y aceptabilidad general. Complementariamente, se realizaron análisis bromatológicos y microbiológicos para garantizar la calidad e inocuidad del producto. Los resultados revelaron que la pasta con 60% de harina de mote y 40% de harina de trigo presentó el mejor balance entre características sensoriales y nutricionales. Esta formulación no solo obtuvo la mayor aceptación por parte de los consumidores, sino que también destacó por su mayor contenido de hierro y la ausencia de gluten, convirtiéndola en una alternativa saludable y apta para personas con intolerancia al gluten. El estudio concluye que la incorporación de harina de mote en la elaboración de pasta ofrece una opción nutritiva y viable para diversificar la alimentación.

A nivel mundial, aunque el consumo de pescado ha aumentado, su naturaleza perecedera genera gran cantidad de desechos. Estos residuos, generados tanto en el mercado interno como en el procesamiento industrial, podrían ser aprovechados por la industria alimentaria. Inicialmente se realizó el proceso de extracción de colágeno en medio ácido a partir de las escamas de pescado. El colágeno extraído fue analizado por espectroscopia infrarroja transformada de Fourier (FTIR), para finalmente elaborar gomas comestibles y realizar un análisis fisicoquímico, proximal y sensorial a las gomas elaboradas (GCE) y compararlas con gomas comerciales (GCC). La espectroscopia infrarroja (FTIR) indicó que el colágeno aislado de las escamas de pescado se clasificó como colágeno tipo I. Los análisis fisicoquímicos mostraron diferencias significativas en las gomas con relación al pH, °Brix, actividad de agua (aW), color y humedad. El espectro FTIR de las gomas evidenció las bandas espectrales asociadas con los grupos químicos de los componentes para este tipo de productos. Con respecto al perfil de textura, se encontraron diferencias significativas en cuanto a la dureza, masticabilidad, gomosidad, resiliencia, adhesividad y elasticidad, a diferencia de la cohesividad la cual fue estadísticamente similar entre las gomas. Con relación a los análisis proximales, se encontró un % de ceniza de 1,37 para las gomas (GCE) y de 0,07 para las gomas comerciales (GCC). El contenido de proteínas, lípidos, fibra y calorías fue similar en las gomas evaluadas. Los análisis sensoriales mostraron diferencias significativas entre la valoración del olor, sabor y color de las gomas, siendo el color y sabor mejor calificados por los panelistas en las gomas (GCE). A diferencia del olor que fue mejor calificado en las gomas (GCC). Con respecto al tipo de población, no hubo un efecto significativo entre las variables olor y color. Los resultados obtenidos con esta investigación determinaron que es posible desarrollar un producto comestible tipo goma aprovechando los subproductos de la actividad acuícola con ingredientes funcionales como el colágeno y con características similares a las gomas comerciales.

La investigación se basó en la elaboración de bebidas energizantes a base de cacao en polvo (Theobroma cacao L.), hojas de guayusa (Ilex guayusa), agua y panela en polvo como edulcorante natural. El diseño experimental planteó trabajar con tres bebidas con cantidades variables de cacao (20%, 30%, y 27%), y de guayusa (35%, 25% y 28%), manteniéndose fijas la cantidad de panela y agua. Se determinó el producto de mayor aceptación por medio de una evaluación sensorial con una escala hedónica de cuatro niveles. Los resultados indican que el T2 obtuvo los mejores promedios obtenidos con una media de 3,47 para color, 3,57 de textura, 3,23 para sabor y 3,60 para olor. Los análisis microbiológicos dictados por la norma INEN 2411:2017 señalaron ausencia de aerobios mesófilos, coliformes, mohos y levaduras. El contenido promedio de cafeína fue de 230 mg/l, lo cual indica que la bebida cumple con el requerimiento básico de cafeína para bebidas energizantes.

Lemon balm (Melissa officinalis L.) has been recognized for multiple health benefits due to bioactive compounds. Dehydration is usually the most widely used method to preserve and concentrate these elements. However, it can also affect and totally or partially degrade the quality of the product under incorrect processing conditions. This research aimed to evaluate the effect of drying parameters on Melissa’s physicochemical, microbiological, and sensory properties. In total, four treatments were analyzed according to the experimental design (T1: 25 °C and 1.5 m s-1, T2: 25 °C and 3.0 m s-1, T3: 45 °C and 1.5 m s-1, and T4: 45 °C and 3.0 m s-1). Drying kinetics were determined using a vertical airflow dryer and a continuous weighing system. The results were compared with fresh leaves. The findings obtained show that increasing temperature and varying drying speed reduces moisture content and aw but increases enzymatic activity and essential oil content. In the drying process, temperature has a greater effect in the initial stages of the process, while drying speed on the internal structure of the raw material. By optimizing the drying conditions, it is possible to reduce the drying time by 44%. Page’s model showed excellent ability to predict drying kinetics under various drying conditions (RMSE <0.04 and R2 >0.98). In terms of color, lightness decreased because of temperature, while a* and b* values were affected by non-enzymatic browning. Treatment T4 was the product with the highest acceptability. The findings obtained provide a theoretical basis to optimize the lemon balm drying process. Drying Melissa at 45 °C and 3.0 m s-1 can improve the quality and composition of the final product. [ABSTRACT FROM AUTHOR]

Introduction: Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices. Objective: To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis. Materials and Methods: In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information. Results and Discussion: The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant. Conclusions: The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters. [ABSTRACT FROM AUTHOR]

Introducción: La cerveza es la bebida alcohólica más consumida globalmente, elaborada tradicionalmente con malta, lúpulo, agua y levadura. Se resalta el dinamismo en el sector de cervecerías artesanales, con productores que buscan diferenciarse mediante la incorporación de ingredientes distintivos como frutas y especias. Objetivo: Determinar los parámetros fisicoquímicos que influyen en la segunda fermentación de la cerveza artesanal, comparándolos con la norma INEN 2262, (2013), y el nivel de aceptación de estos productos a través del análisis sensorial. Materiales y Métodos: En este estudio se realizaron análisis utilizando cuatro tipos de frutas: guayaba, carambola, ovo verde, y mango (Psidium guajava L, Averrhoa carambola L, Spondias purpúrea L, y Mangifera indica), agregadas a una cerveza negra estilo tripel durante su maduración. Se evaluaron diferentes parámetros incluyendo °Brix, pH, densidad, grado alcohólico, color y aceptabilidad sensorial. La investigación utilizó una metodología experimental con un enfoque mixto, empleando técnicas documentales y experimentales para recopilar la información necesaria. Resultados y Discusión: Los resultados revelaron que las muestras cumplían con los estándares establecidos por la norma INEN 2262, (2013). La adición de frutas parece haber aumentado la fermentación, disminuyendo la densidad y los azúcares, aumentando el contenido de alcohol. El pH no fue afectado significativamente. En el análisis sensorial, las muestras no difirieron significativamente, pero la muestra C fue la más aceptada y la D la menos agradable. Conclusiones: La adición de frutas en la segunda fermentación de la cerveza demostró ser una alternativa viable que mejora el sabor sin afectar significativamente los parámetros fisicoquímicos.

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Las infusiones aromáticas tienen aceptabilidad en el sector agroindustrial, no obstante, es una forma para aprovechar las hojas del Theobroma cacao L. El objetivo del estudio fue evaluar la calidad física de las hojas, calidad microbiológica y organoléptica de las infusiones. Se empleó un diseño de bloques completamente al azar en parcelas divididas como primer factor o parcela grande las variedades de cacao (Nacional, Forastero y Trinitario) como parcela pequeña hojas de cacao (jóvenes – parte alta del árbol y maduras – parte baja del árbol) con tres repeticiones. Las variables físicas evaluadas fueron: pH con una media de 6,64, grados brix 1,44%, humedad 11,02% y ceniza 11,67%; microbiológicas: E. coli/Coliforme presentó ausencia de UFC/g. Con relación a los análisis organolépticos el T6 presentó mejor color, el T5 mejor olor y el T1 mejor sabor y aceptabilidad. Los resultados de los análisis físicos y microbiológicos mostraron cumplimiento según las especificaciones de las normas NTE INEN 2381 para el té y NTE INEN 2392 para las hierbas aromáticas. Sin embargo, se observa que el producto T1 muestra mayor aceptabilidad en los análisis organolépticos, indicando una oportunidad para mejorar la calidad organoléptica y en el posicionamiento de la marca en el mercado.

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Goat production has grown worldwide as a way to improve the quality of rural life and reduce the environmental footprint; nevertheless, there is a need to increase productivity through improved feeding strategies. The market demands healthier products with organoleptic characteristics similar to the traditional ones; thus, it is necessary to evaluate the effect of new forages for goats and its acceptance by consumers. Chemical and organoleptic composition of goat milk vary according to the diet which, in turn, affects the characteristics of cheese. Cheese texture, taste and smell are the most important sensory attributes for consumers. Objective: To evaluate the effect of substituting corn straw with sunflower hay associated with chickpea for dairy goats on yield, chemical composition and sensory acceptability of cheese, as well profitability. Methods: Twenty-eight Saanen dairy goats were randomly assigned to two treatments in a 30-day experiment on a small farm. The daily ration per goat in the MZST treatment (control treatment) consisted of alfalfa hay (200 g/goat/day) and concentrate (400 g/goat/day) plus 600 g/goat/day (50% of the ration) of corn straw. The SFCP treatment substituted corn straw with sunflower-chickpea hay; it had the same alfalfa and concentrate content, but with no corn straw and was added with 600 g/goat/day of sunflower-chickpea hay. The yield, composition and sensory evaluation of fresh cheese made with milk from each treatment were recorded, and the feeding costs and returns evaluated. Variables for the chemical composition of cheese were analyzed following a completely randomized design. Results: Significant differences were observed in cheese yield and all chemical composition variables. According to sensory evaluation, SFCP cheese had significantly higher scores for texture and odor but lower for taste and overall acceptability compared to MZST. In terms of profitability, SFCP increased feed costs by 5% but resulted in higher margins over feed costs of 12 and 24% for milk and cheese, respectively, compared to MZST. Conclusion: In spite of favorable performance and economic returns of MZST treatment (control treatment), the organoleptic characteristics of the cheese reduced its general acceptance. [ABSTRACT FROM AUTHOR]

Copyright of Opuntia Brava is the property of Universidad de Ciencias Pedagogicas de Las Tunas, Centro de Documentacion e Informacion Pedagogica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Passiflora edulis Sims. tiene gran importancia en la agroindustria a través de la mermelada, ofrece propiedades nutricionales entre las más resaltantes la vitamina C y contenido de fibra. En la actualidad el uso de edulcorantes naturales (estevia) es una alternativa en el sector agroindustrial. El objetivo fue aprovechar la pulpa y cáscara del maracuyá para elaborar mermelada a diferentes niveles de relación pulpa-cáscara y relación azúcar- estevia, determinando el nivel de aceptación sensorial de los factores a nivel de consumidor. En la metodología experimental se consideró un DBCA con arreglo factorial de 3x2 con 6 tratamientos y tres réplicas. Como resultado de la caracterización fisicoquímica de la materia prima fue: en pulpa los grados Brix 14,62°, pH 2,62, índice de madurez 4,59 y porcentaje de acidez cítrica 3,19 y en la cáscara (mesocarpio) color amarillo, pH 4,02, grados Brix 3,16 y % acidez 0,33. La mermelada elaborada cumple con los parámetros exigidos por la NTP 203.047. 1991(2017); el T6 relación de pulpa- cáscara (52-48) y relación azúcar- estevia (60-40), obtuvo mayor aceptación organoléptica por los 40 consumidores quienes evaluaron las características de color, sabor, olor y textura en la escala hedónica de 7 puntos.

El presente proyecto tuvo como objetivo evaluar características de calidad física y sensorial de (39) treinta y nueve muestras de granos de cacao seco recolectadas en fincas productoras, ubicadas en los municipios de Oporapa, Saladoblanco, Elías y Tarqui, de la zona sur del Huila. Las muestras recolectadas fueron sometidas a evaluación física según NTC 1252:2012, a evaluación sensorial, según NTC 3929:2009, por un panel entrenado, y posteriormente se realizó un análisis estadístico que permitió establecer correlaciones y diferencias significativas entre los municipios evaluados. De acuerdo con los resultados, el porcentaje de granos bien fermentados para los cuatro municipios se encuentra en un promedio de 62,6 %, y el de granos insuficientemente fermentados en 26,9 %. El municipio de Tarqui presentó los mejores resultados de características físicas y sensoriales de los granos de cacao, mientras que Oporapa presentó una alta tendencia a tener granos pasilla. Como posibles causas, se analizaron el genotipo, la cosecha de mazorcas sobremaduras, demoras en el desgrane de mazorcas cosechadas, deficiencias en el volteo durante la fermentación y secado, cosecha de mazorcas afectadas por alguna enfermedad, uso de espacios o superficies inadecuadas y bajo control en los tiempos y temperaturas de fermentación.

Colombia, se destaca como país productor de cacao fino y de aroma, por lo cual, resulta de gran importancia explorar las características físicas y sensoriales de la diversidad genética existente. Para el presente estudio, se seleccionaron 22 genotipos de colecciones de trabajo con atributos productivos sobresalientes y dos testigos comerciales, reconocidos por su productividad y calidad sensorial; las muestras evaluadas fueron tomadas, de acuerdo con un muestreo aleatorio simple y se realizó un proceso de poscosecha homogéneo, controlado e independiente por genotipo, para obtener muestras de cacao seco individuales. Se realizaron análisis físicos al grano de cada genotipo y se preparó licor de cacao con cada una de las muestras obtenidas. Posteriormente, se evaluó cada licor por medio del panel de evaluación sensorial entrenado, donde se identificó y cuantificó la intensidad de atributos básicos, atributos especiales y atributos adquiridos, característicos de cada muestra. La información fue analizada mediante estadística descriptiva y análisis de componentes principales, lo que permitió la identificación de tres genotipos sobresalientes por el índice de grano y el porcentaje de cascarilla. El análisis sensorial evidenció que, en diecisiete genotipos, predominaron los atributos especiales, como herbal, floral, frutal, frutos secos y dulce. Estos resultados son un aporte importante para la selección de nuevas variedades de alta productividad, con características sensoriales de interés para la comercialización, que pueden ser evaluadas en diferentes regiones, para aumentar la disponibilidad genética en futuros programas de renovación y siembra de cacao que está en expansión, en los distintos territorios del país.

Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets from the Amazon and real hybrid sorubins. Method: Proximate composition, instrumental color, water holding capacity, cooking losses, and shear force were measured. Microbiological analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure food safety during sensory analysis. Results: Fillets presented excellent quality, classified in category A (lipids below 5% and proteins between 15 and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameters: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relationship between water-holding capacities and shear forces. Amazonian hybrid sorubim fillets presented lower intensity of red. However, there was no sensory difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: The hybridization does not alter the characteristics of the fish fillets. [ABSTRACT FROM AUTHOR]

Food provides nutrients, but must be palatable to consumers. Stevia is a plant with sweetening and biofunctional properties. The objective of this research was to develop brown rice crackers supplemented with Moringa oleifera and Stevia rebaudiana and to evaluate the physicochemical, sensory and moisture quality during storage. Aqueous extract of Stevia (5, 10 and 20% W/W) and Moringa shoots (20% W/W) were prepared, which were mixed with brown rice for the production of different groups of cookies. One group without Stevia and another without Stevia and Moringa (basic cookie) were made. The determination of the physicochemical characteristics was carried out by the near infrared spectroscopy method, the humidity by the gravimetric method in humidity balance. The shelf life was determined for 105 days of storage and the degree of acceptance by consumers, through sensory analysis. The experimental design was unifactorial with a completely random distribution. All groups of cookies obtained humidity values below the established maximum limit (12 %). The protein content, fat, fiber and ash in the cookies supplemented with the aqueous extracts of Moringa and Stevia were higher compared to the basic cookies. In the sensory analysis, all the cookies obtained a high degree of acceptability, and the cookies supplemented with Stevia 10 % (W/W) showed the greatest preference. The optimal concentration in brown rice crackers was identified as those supplemented with Moringa 20 % (W/W) and Stevia 10% (W/W), with good acceptability and high nutritional value. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista U.D.C.A Actualidad & Divulgación Científica is the property of Universidad de Ciencias Aplicadas y Ambientales U.D.C.A and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El biochar es un producto rico en carbono que se obtiene a través del proceso de pirolisis, genera respuestas positivas al utilizarse como enmienda edáfica en los suelos agrícolas, mejora las propiedades fisicoquímicas del suelo y el comportamiento fisiológico de las plantas. El objetivo de este trabajo fue determinar el efecto del biochar como enmienda edáfica solo y en combinación con otras enmiendas en la calidad sensorial del cacao CCN-51, se aplicaron los tratamientos en diez plantas al azar por cada bloque, las dosis fueron: Biochar 100g+ Gallinaza 50g (T1), Biochar 100g+ Fossil Shell Agro 5g+ Gallinaza 50g (T2), Biochar 50g+ Fossil Shell Agro 10g+ Gallinaza 50g (T3), Fossil Shell Agro 10g+ Gallinaza 50g (T4), Silicato de calcio 50g+ Gallinaza 50g (T5), Cal Agrícola 50g+ Biochar 50g+ Gallinaza 50g (T6) y Testigo sin dosis, al mes de la última aplicación de los tratamientos, se cosecharon las mazorcas sanas y madura, se realizó el quiebre de las mazorcas, los granos fueron llevados directamente al fermentador. El método de fermentación usado fue el de cajón de madera a un solo nivel, El proceso de secado se realizó hasta obtener una humedad de 7 a 8%. Se utilizó el SPSS para el procesamiento estadístico de los datos, el resultado de los análisis indico que la calidad sensorial del licor de cacao, en el T4 fue el mejor calificado.

Copyright of Informador Técnico is the property of Servicio Nacional de Aprendizaje SENA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Debido al contenido de macronutrientes, micronutrientes y antioxidantes, la ingesta de hortalizas y legumbres en la dieta puede reducir el riesgo de enfermedades, por tanto, el objetivo de esta investigación fue desarrollar un prototipo de alimento deshidratado con base en harina de auyama (Cucurbita moschata Duchense) enriquecido con fuentes proteicas provenientes de granos. Se establecieron seis tratamientos empleando nueve materias primas variando el porcentaje de cada una de ellas, donde la mayor proporción, correspondió a la harina de auyama, se realizó un análisis bromatológico para cada materia prima y tratamiento. Posteriormente se realizó el análisis de carotenos totales, carbohidratos y calorías; para las variables materia seca (MS), cenizas, grasa, proteína cruda (PC), fibra detergente ácida (FDA) y fibra detergente neutra (FDN), se empleó un análisis de varianza y para la prueba sensorial se realizó la prueba Friedman con 60 jueces. Al emplear los factores de conversión Atwater, los resultados indicaron que los materiales seleccionados para formular un prototipo de alimento deshidratado presentan bajo contenido de fibra detergente neutra (FDN) y fibra detergente ácida (FDA). La prueba de Friedman estableció que el mejor tratamiento para los 60 evaluadores fue el 6 seguido del 1, con la inclusión de harina de auyama del 15 y 20 %, respectivamente. Se concluye que, a partir de la inclusión de harina de hortaliza y leguminosas es posible obtener un producto deshidratado con alto contenido de macronutrientes.

Aroma and fragrance compounds have broad applications in the food, cosmetic and pharmaceutical industries. However, these compounds are mainly produced by chemical synthesis. An alternative, sustainable and promising route for the natural production of flavour compounds is microbial transformation processes. In this work, we obtained the production of different aroma compounds in significant concentrations, such as isoamyl acetate, isoamyl alcohol, ethyl acetate and acetaldehyde, among others, from agribusiness by-products (sugarcane molasses) and using Pichia fermentans. These were subsequently concentrated by pervaporation and microencapsulation by spray drying using different encapsulating agents. The results showed that when these techniques were applied to two iced beverages, they produced an odour of fruity notes, especially those of banana. In addition, woody and alcoholic notes were identified by the panellists. Finally, the best encapsulating agents were dextrin (73.49 ppm) and the dextrin and maltodextrin mixture (72.58 ppm). [ABSTRACT FROM AUTHOR]

Objective: Characterize the parameters that determine quality of wines variety Tempranillo made with berries grown in three geographical zones of Chihuahua, Mexico. Metodology: Determination of wine quality from 12 month berry maturity grown in three vineyards: Faciatec, Hacienda Bustillos and Paralelo meridian. Physicochemical analysis, total titratable acidity (ATT), total polyphenol index and color composition were determined in a complete block design with three replicates. Results: The values of pH and ATT were optimal for winemaking. However, volatile acidity was low, the wine with the highest alcoholic content and phenolic composition was vinified with the berries from Faciatec vineyard, it is also suitable for aging. Besides, its highest hue value was due to the chromatic and sensory characteristics. Limitations: Environmental conditions during the growing season and lack of surveillance to people coming inside the vineyard. Conclusions: Height above sea level, temperature and precipitation during maturity influence winemaking because they impact in chromatic and phenolic characteristics of the wine. Therefore, the wine from Faciatec vineyard is the most suitable for aging in barrels and the others for young wines. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El objetivo del presente trabajo fue evaluar el efecto de la sustitución de sales de nitro por un extracto de perejil en la elaboración de chorizo parrillero como alternativa de conservación y evaluar su aceptabilidad. Se utilizó un extracto acuoso de perejil con una concentración de 1g/10ml y se sustituyó las sales de nitro en la formulación del chorizo parrillero en un 50% y 100%. La aceptación se realizó mediante análisis sensorial y los análisis microbiológicos establecidos en la normativa ecuatoriana para chorizos parrilleros se realizaron a los 11 y 18 días. Los resultados del análisis sensorial demostraron que no existe diferencia significativa en los atributos olor, color, sabor y textura entre tratamientos con un puntaje de 7 de 9 puntos. Los análisis microbiológicos demostraron que el uso del extracto mantiene los rangos dentro de límites permisibles hasta 11 días según lo establecido en la norma NTE INEN 1338.

Cocoa pod-husk is a by-product of cocoa processing, underutilized despite its phenolic compounds that can be an alternative to preserve the microbiological quality of food. The aim of this work was to evaluate the in vitro inhibitory activity of phenolic compounds from the cocoa pod-husk against Salmonella spp, which is commonly found in fresh cheese produced in Manabí, Ecuador; as well as the effect on the sensory characteristics of cheese after immersion in a solution of phenolic compounds. In vitro microbiological analyzes of the inhibitory activity of phenolic compounds, showed that the concentrations 1 and 1.5% had the highest zone of inhibition against Salmonella spp., with mean diameters of 10.67 and 11.8 mm, respectively. On the other hand, the growth curve of Salmonella spp. indicated that 2 h were required for complete inhibition of bacteria by phenolic compounds at concentrations of 1 and 1.5%. For the sensory analyzes of cheese treated with phenolic compounds, 56.3% of the panelists accredited the firmness and odor with "I like it", while 37.5% of the panelists qualified the color of the cheese with "I neither like nor dislike". Firmness and odor had higher values of acceptance than color. For 25 and 12.5% of the panelists, firmness and odor were rated as "I like it a lot", respectively, and 56.3% of the panelists conferred the label of "I like it" to both attributes. Cheese color was the lowest rated attribute, given that 12.5% of the panelists chose "I like it a lot" and 25% for "I like it". [ABSTRACT FROM AUTHOR]

The fresh cheese produced in the province of Manabí is an Ecuadorian artisan cheese. The processing conditions commonly do not comply Ecuadorian regulations, resulting in the presence of pathogenic microorganisms such as Salmonella. The high number of cases of Salmonellosis in the province of Manabí justifies the need to identify and control the possible sources of this pathogenic microorganism. In the present work, the effect of the addition of Lactobacillus acidophilus to fresh cheese was studied, by immersing it in a starch solution with 1x108 CFU mL-1 of L. acidophilus with further storage for 30 days at 4 °C. The pH, acidity, weight loss, instrumental firmness, number of CFU of mesophilic aerobic bacteria and acceptability of fresh cheese were analyzed. At the same time, a duo-trio analysis was carried out, followed by a satisfaction analysis with the participation of semi-trained panelists. The presence of L. acidophilus reduced the pH and acidity in the fresh cheese in relation to the control sample. Satisfaction results, on a five-point hedonic scale, which ranged from 1 (I dislike it very much) to 5 (I like it very much), showed that the cheese treated with L. acidophilus and the control sample received a rating between "I neither like nor dislike" and "I like it moderately", with values of 3.63 for the treated sample and 3.50 for the control. The application of L. acidophilus did not affect the organoleptic acceptability of cheese and produced less changes in pH, acidity and weight loss during storage for 30 days at 4 °C in relation to the control sample. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agronomía Colombiana is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Work on cocoa has been promoted in the department of Caquetá, with satisfactory results; In this article, five cocoa treatments were implemented to study behavior; FI1 (Fermentation with Inoculum # 1); FI2 (Fermentation with Inoculum # 2); FI3 (Fermentation with Inoculum # 3); FN1 (Natural Fermentation # 1); FN2 (Natural Fermentation # 2) with clones CCN-51, LUKE-40 and ICS 95. The objective of the present study was to evaluate the physicochemical and sensory effect after the addition of a probiotic in cocoa clones in the fermentation stage. The inoculum was prepared and studied in advance to maintain the same concentration for each treatment. In the physicochemical changes, the humidity of the grain, pH, titratable acidity, aw, soluble solids were evaluated both in the dry almond and in the roasted almond. The treatments with natural fermentation during the process were the ones that obtained the most changes during the drying and roasting process in acidity and humidity with respect to the inoculum treatments, and sensorially they show a more aromatic profile and pronounced cocoa flavors. [ABSTRACT FROM AUTHOR]

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista de la Academia Colombiana de Ciencias Exactas, Físicas y Naturales is the property of Academia Colombiana de Ciencias Exactas, Fisicas y Naturales and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El fermento natural o starter es un insumo panadero, que se ha revalorizado, en la actualidad, por sus beneficios y por su aporte de sabor. En este estudio, se determinaron los parámetros de cultivo del starter espontáneo de Lactobacillus, a partir de harina integral, para aplicarlo en la elaboración de pan campesino, en función de sus características sensoriales y mecánicas. Se elaboraron tres starters, para lo cual, se mezcló harina integral con agua, en una proporción de 45,5 y 54,5%, respectivamente; posterior a ello, se fermentaron, espontáneamente, a 20, 24 y 28°C, hasta un pH final de 4, a partir de los cuales, se elaboraron panes campesinos. Los panes fueron evaluados sensorialmente, por un panel de expertos (07), mediante una escala lineal no estructurada de 5 puntos, en cuanto a la forma ovalada, apariencia de la costra, masticabilidad de miga, gusto ácido y apariencia de los alveolos. El pan elaborado con el fermento a 24°C fue seleccionado por los panelistas, debido a que presentó puntajes superiores (p

La evaluación sensorial de alimentos es de suma importancia en la investigación y el desarrollo de alimentos. El tipo de análisis sensorial dependerá del tipo de información requerida, y en este sentido, el presente artículo provee un panorama de las estrategias utilizadas en pruebas de diferencia, que se utilizan cuando se desea conocer si dos alimentos son perceptiblemente distintos. Las pruebas de diferencia son ampliamente usadas tanto en la academia como en la industria, con aplicaciones en el control de calidad, el estudio del impacto por cambios en la formulación o el proceso, la habilidad de los consumidores para discriminar entre dos productos similares, entre otras aplicaciones. Primero, se presenta una revisión de las pruebas discriminativas, haciendo énfasis en los diferentes tipos de pruebas, para luego describir las teorías de análisis estadístico de resultados, describiendo especialmente, los diversos problemas que se presentan en este tipo de pruebas. Finalmente, se presenta la modelación Thurstoniana que puede ser usada para obtener información, considerando el procesamiento central en el cerebro. La consideración de todas estas variables permitirá la selección del protocolo más adecuado en investigaciones de evaluación sensorial con este tipo de pruebas. Abstract Food sensorial analysis is an important area in research and development of new food alternatives. The type of sensorial analysis used, will depend on the type of information required; in this sense, this article contains a panoramic view of some difference tests, which are used to determine if there are perceptible differences among two food sample. These tests are widely used both in academy and industry, in applications such as food process quality control, evaluation of the impact on changes in food process or formulation, as well as for the ability of consumers to distinguish between two similar products, among other applications. First, there is a revision of discriminative tests, emphasizing on the different test included; then, the descriptions of the theories of analysis of results are included, especially describing the problems related to those analyses. Finally, the Thurstonian modeling is explained, that can be used to obtain information, considering the central processing of information that is carried out in the brain. The consideration of all the above variables, will allow select the most appropriate protocol for the type of sensorial analysis required in a particular food analysis Keywords: Sensorial analysis, statistical tests, difference tests

En las pruebas de diferencia el desempeño de los jueces varía en función de la prueba utilizada. Pilsener y Brahma, dos cervezas producidas en el Ecuador, fueron utilizadas como estímulos en el estudio. Un grupo de 121 consumidores realizaron las cuatro pruebas de diferenciación: dúo-trío, triangular, igual- diferente y ABX. El objetivo de este artículo fue evaluar la eficacia de las pruebas de diferencia en consumidores ecuatorianos. Los datos fueron analizados por la metodología tradicional y mediante la aplicación del modelo thurstoniano. El ensayo ABX obtuvo el mayor número de aciertos (76), seguida por la dúo- trío, igual-diferente y finalmente la triangular. Se encontró diferencia significativa para todas las pruebas (α= 0.05). El análisis de la frecuencia de aciertos de cada juez reveló que sólo ocho evaluadores acertaron en los cuatro ensayos empleados. La prueba ABX tuvo la mayor magnitud percibida en los estímulos confundibles, con un valor d’ de 1,32. El análisis a partir del modelo de Thurstone brindó la posibilidad de comparar las cuatros pruebas a partir de los d’ obtenidos, esta es una medida fundamental e independiente de la metodología sensorial utilizada. Abstract In discrimination tests the performance of judges varies depending on the test used. Brahma and Pilsener, two beers produced in Ecuador, were used as stimuli in the study. A group of 121 consumers conducted four discrimination tests: duo-trio, triangle, same-different and ABX. The purpose of this paper was to evaluate the efficacy of sensory discrimination tests on ecuedorian consumers. The data were analyzed by the traditional methodology and by applying the Thurstonian model. The ABX test achieved the highest number of hits (76), followed by the duo-trio, same-different and finally the triangular. All tests were significantly different (α= 0.05). The analysis of the frequency of hits of each panelist revealed that only eight evaluators answered correctly in the four tests used. The ABX test had the highest perceived magnitude confusable stimuli, with a value d’ of 1.32. The analysis from Thurstone model provided an opportunity to compare the four tests from d’ obtained, which is a fundamental and independent measurement in sensory methodology applied. Key words: Sensory evaluation, discrimination tests, Thurstonian model.

This paper aims to determine the enzymatic activity present in the leaves, latex and bark of the papaya in its three stages of maturation: green, almost ripe and ripe. The collection of the vegetal matter was carried out in a representative papaya plantation in the population of Rio Negro, province of Tungurahua-Ecuador. The methodology applied during the research process consisted of homogenization of the samples, preparation of reagents, identification of enzymatic activity, lyophilization and tasting. The results obtained indicate that when the leaves are green, they have a higher enzyme concentration. By means of lyophilization, papain was obtained to be used in the softening of bovine meat. In addition, softened meat was tested by means of a tasting panel composed of 10 judges, compared to meat subjected to a commercial tenderizer. It is concluded that the freeze-dried papain obtained from the leaf of the green papaya improves the tenderness of the bovine meat and is positively appreciated by the members of the tasting panel.

Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%. [ABSTRACT FROM AUTHOR]

Introduction: The aim of this study was to determine the acceptability of low glycaemic index (GI) preparations, equivalent to the traditional high GI ones in Chile, elaborated with minimal changes in the ingredients and culinary techniques that significantly diminish the GI and maintain acceptability level. Twelve high-GI traditional lunches and their low GI counterparts were prepared. For 12 days, 20 apparently healthy women randomly tasted 2 paired preparations per day (low and high GI). The attributes of appearance, taste, smell, and texture of salads, main course, and desserts, as well as those of the full lunch, were evaluated using a hedonic scale of 7 and 9 points. Lunches with a high GI (90 ± 20.5 %) were modified by changing types of food ingredients, and/or by using culinary techniques to provide a low-GI counterpart with 47 ± 5.9 % GI (p < 0.001). All the preparations were classified as optimal, exceeding the established cut-off point. The "Legume with CHO" lunch had a higher acceptability level in its low GI version (p = 0.006), while the "Chicken with corn" lunch had it in its high GI version (p = 0.004). There was a preference for low-GI salad appearance (p = 0.003) and dessert flavour (p = 0.024), while high-GI main dishes were better praised for flavour (p = 0.034) and texture (p = 0.012). It is therefore possible to prepare low-GI menus equivalent to their traditional counterparts that are received as generally acceptable, with components and sensory attributes equal to, or even better than typical Chilean cuisine dishes. [ABSTRACT FROM AUTHOR]

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results. [ABSTRACT FROM AUTHOR]