Abstract Isolated rice starch (NS), was subjected to chemical and thermomechanical modification with (MHS) and without (MS) previous hydrolysis for the evaluation of the main starch properties such as degree of substitution (DS), color, water absorption and solubility index (WAI, WSI), viscosity, texture, thermal properties (differential scanning calorimetry DSC) and structural properties (infrared-IR, Xray-Rx analysis, and relative crystallinity index-ICR). The DS obtained in both starches was within the range allowed by the FDA for its safety use as food ingredient (0.01-0.2). The modification showed an increase in WAI and WSI values, being WAI value higher in MS (4.80) and WSI value higher in MHS (32.06). The viscosity of retrogradation showed a significant decrease (P<0.05) in MHS (0.013) and MS (5.613), however, the hardness of starch gels decreased (60 %) while the adhesiveness decreased only in MS (66 %). The ICR in MHS and MS increased with regard to the NS. The presence of the acetyl group in the starch molecule was observed in the signals between 1650 to 1744 cm-1 confirming the esterification. The starches showed a high potential for its application as edible coatings and as wall material for microencapsulation.

Resumen Almidón de arroz aislado (AN), fue sometido a modificación química y termomecánica con hidrólisis previa (AMH) y sin hidrólisis previa (AM), para ser caracterizado en grado de sustitución (GS), color, índice de absorción y solubilidad en agua (IAA e ISA), así como sus propiedades reológicas (viscosidad, textura), térmicas (Calorimetría diferencial de barrido - DSC) y estructurales (Infrarrojo- IR, rayos X-Rx e índice de cristalinidad relativa-ICR). El GS obtenido en ambos almidones se encontró dentro del rango permitido por la FDA (0.01-0.2) siendo seguro como ingrediente alimenticio. La modificación mostró un incremento en IAA e ISA, obteniéndose el mayor valor de IAA en el AM (4.80) y de ISA en el AMH (32.06). La viscosidad de retrogradación presentó una disminución significativa (P<0.05) en AMH (0.013) y AM (5.613), asi mismo la dureza de los geles de almidón decreció (60 %) mientras que la adhesividad disminuyó únicamente en AM (66 %). El ICR en AMH y AM aumentó con respecto al AN. La presencia del grupo acetilo en la molécula de almidón se observó en las señales entre 1650-1744 cm-1, confirmando la esterificación. Los almidones evaluados presentan alto potencial para su uso como recubrimientos comestibles y como materiales de pared para microencapsulación.

Abstract Chicken breast was marinated with oregano oil (OO) to evaluate its quality over 14 days at 4 °C. Treatments were T1 = marinated chicken breast without OO, T2 = marinated chicken breast + 2000 mg/kg of OO, and T3 = marinated chicken breast + 4000 mg/kg of OO. Chicken breast with OO showed higher and lower (p < 0.05) values of pH after over 1 and 7 days, respectively. T2 had higher (p < 0.05) values on lightness and T3 the highest (p < 0.05) yellowness. Protein content showed the maximum (p < 0.05) value at 14 days. At these days T1, T2 y T3 given higher (p < 0.05) values on antioxidant capacity, mesophilic, psychrophilic and lactic acid bacteria. These treatments obtained the lowest (p < 0.05) fungi and yeast number. Chicken breast texture presented the highest (p < 0.05) values at 14 d. T2 and T3 improved (p < 0.05) the acceptance of global odor and oregano odor at 7 and 14 d, while hardness and overall acceptability for T2 were the best (p < 0.05) at 14 d. Oregano oil can be used (2000 and 4000 g/kg) into chicken breast marinated to preserve their physicochemical traits, nutrient content, texture and acceptability.

Resumen Pechugas de pollo se marinaron sin y con aceite de orégano (AO) para evaluar su calidad durante 14 días a 4 °C. Los tratamientos fueron T1 = pechuga marinada sin AO, T2= pechuga marinada con 2000 mg/kg AO y T3 = pechuga marinada con 4000 mg/kg AO. Las pechugas tratadas con AO presentaron los valores de pH más altos y bajos después de 1 y 7 días de almacenamiento, respectivamente. El T2 causó los valores más altos (p < 0.05) en luminosidad y el T3 la mayor (p < 0.05) pigmentación amarilla. El contenido de proteína presentó su valor máximo (p < 0.05) a los 14 días. Los tratamientos T1, T2 y T3 a los 14 días causaron los valores más altos (p < 0.05) de capacidad antioxidante, mesófilos, psicrótrofos y bacterias ácido lácticas. Estos tratamientos presentaron la menor (p < 0.05) carga de hongos y levaduras. La textura de las pechugas presentó los valores más bajos (p < 0.05) a los 14 días. Los tratamientos T2 y T3 mejoraron (p < 0.05) la aceptabilidad del olor global y olor a orégano a los 7 y 14 días, mientras que la dureza y aceptabilidad causada por el T2 fueron mejores (p < 0.05) a los 14 días. El AO puede ser usado a dosis de 2000 y 4000 mg/kg en el marinado de pechugas para conservar sus propiedades fisicoquímicas, contenido nutrimental, textura y aceptabilidad.

Abstract Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physicochemical properties (particle size determination (PSD), water absorption index (WAI) and solubility index (WSI), color L*, a*, b*, and viscosity), degree of substitution (DS), and thermal properties (differential scanning calorimetry (DSC). Particle below sizes of 250 μm were obtained in the NS and MS treatments (42.91 and 36.03 %, respectively). The DS value (0.1) was found within the range allowed by the FDA for human consumption (0.01-0.2). MS presented a greater value in WAI (4.52), and the color parameter of b* (22.75) as well as a decrement in L* (70.61) and retrogradation viscosity (5.2 cP) values, being an indicator of greater functionality compared to NS. Through DSC, we found that MS experimented a decrement of 30.2 °C in the glass transition temperature compared with NS. Through isolation and the different modification treatments applied to triticale starch, we obtained functional ingredients with high potential, for use in food for microwave expanded and fried food as third generation snacks.

Resumen A partir de harina de triticale (HT) se aisló almidón (AN) para ser modificado por extrusión (AM), utilizando como agente reactivo anhídrido acético. De cada uno de los productos (HT, AN, AM) se realizó su análisis proximal y se caracterizaron sus propiedades fisicoquímicas (determinación de tamaño de partícula (DTP), índice de absorción de agua (IAA) e índice de solubilidad en agua (ISA), color L*, a*, b* y viscosidad), grado de sustitución (GS), y propiedades térmicas (calorimetría diferencial de barrido (CDB). Se obtuvieron tamaños de partícula en los tratamientos AN y AM por debajo de los 250 µm (42.91 % y 36.03 %, respectivamente). El valor del GS (0.1) se encontró dentro del rango permitido por la FDA para consumo humano (0.01-0.2). AM presentó mayores valores del IAA (4.52), así como del parámetro de color b* (22.75) y un decremento en los valores de L* (70.61) y de viscosidad de retrogradación (5.2 cP), siendo un indicador de una mayor funcionalidad en comparación con AN. Mediante CDB se encontró que el AM experimentó un decremento de 30.2°C en la temperatura de transición vítrea en comparación con la AN. A través del aislamiento y la modificación del almidón de triticale se obtuvieron ingredientes funcionales con un alto potencial para ser utilizadas en alimentos destinados a expansión en microondas o por freído como las botanas de tercera generación.

Abstract: An electrochemical prototype (ECP) was developmed and evaluated to determine NaCl electrical variables [volt (V), ampere (A), resistance (R) and power (P)] and its use in fresh cheeses. The ECP circuit consisted of two electrodes, an aluminum (anode) and a copper (cathode). The experimental parameters established in the ECP were distance between electrodes and the presence of a resistor. Seven treatment solutions were examined at 0, 2, 4, 6, 8, 10 and 12 g of NaCl/100 mL of water. Cheeses evaluated were a commercial cheese (Control) and a commercial light cheese. Treatment influenced (P<0.05) the electrical variables in NaCl solutions and cheeses. Regression analysis showed that the best fit was a quadratic model for the ECP. Prototype results showed that at higher NaCl concentrations, voltage and resistance decreased, while amperage and power increased.

Resumen: Se desarrolló y evaluó un prototipo electroquímico (PEQ) para la medición de variables eléctricas [voltios (V), amperaje (A), resistencia (R) y potencia (P)] en soluciones que contienen NaCl y se probó en quesos frescos. El circuito del PEQ consistió en dos electrodos (un ánodo de aluminio y un cátodo de cobre), un multímetro y una resistencia. Los parámetros experimentales establecidos en el PEQ fueron la distancia entre electrodos (0.5 o 4.0 cm) y la presencia de la resistencia. Se evaluaron siete tratamientos (soluciones) con diferentes concentraciones de NaCl: 0, 2, 4, 6, 8, 10 y 12 g de NaCl/100 ml de agua. Los quesos evaluados fueron un queso comercial (control) y otro “light” (bajo en calcio, sodio y grasa). Las variables eléctricas difirieron (P<0.05) entre los tratamientos y entre los quesos. Un análisis de regresión mostró que un modelo cuadrático dio el mejor ajuste para el PEQ. Los resultados indicaron que a mayores concentraciones de NaCl el voltaje y la resistencia disminuyeron mientras que el amperaje y la potencia aumentaron. El prototipo electroquímico detectó estos cambios de manera rápida y eficaz tanto en soluciones salinas como en quesos frescos, demostrando que es una técnica válida para el análisis de la composición de productos lácteos.

Abstract The effects of ultrasound-assisted extraction (UAE) at different ultrasound power densities (UPDs; 40, 80, and 120 mW/mL) and solid:liquid (S:L) ratio (1:2, 1:3, and 1:6) on the extraction of carbohydrates from Agave tequilana plant of different ages were evaluated. Extracts obtained (6- and 7-year-old plant) were analyzed in the yield of carbohydrates (YC), fructan (FRU) content, simple sugars, fructan profile and the average degree of polymerization (DPn). UPD, S:L ratio, and plant age all affected YC, FRU, and DPn. Maximum YC and FRU were obtained from the older agave with UPD and S:L ratio of 120 mW/mL and 1:6, respectively; while glucose, fructose, and sucrose were highly released from the younger plant. Agave of 7-year-old presented the highest DPn. Fructan degradation occurred at high UPD, increasing the simple sugars and decreasing the DPn. Thermal-traditional extraction without sonication caused more fructan degradation; and overall, ultrasound enhanced fructan extraction and minimized fructan damage, representing a technological alternative for fructan extraction from agave.

AbstractEffects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.