Nuts contain in their composition nutrients and bioactive compounds that when consumed in sufficient amounts may provide health benefits. In this study was evaluated the influence of the addition of residual pastes (10%), obtained from the extraction of oil from walnut (Juglans regia L.), pecan (Carya illinoinensis (Wangenh.) K. Koch), variety Western Shley, and peanut (Arachis hypogaea), on the modification of some textural, proximate, physicochemical, microbiological and sensory characteristics of cooked hams. Hams were stored at 4 ° C for 21 days. Hams containing pastes significantly increased (P ≤ 0.05) the protein, fat, and total fiber content. Hams added with paste presented a less rigid structures (P ≤ 0.05). The color parameters (L*, a*, and b*) of hams decrease slightly during the storage time, except for the ham added with walnut paste, which was darker. The nut pastes con...

Se investigó el efecto de la incorporación de aceite esencial de zacate limón (Cymbopogon citratus), en concentraciones de 0, 200 y 400 ppm, en las propiedades fisicoquímicas (espesor, humedad, solubilidad, permeabilidad al vapor de agua, color, transparencia) y mecánicas (resistencia a la tensión y elongación) de películas de quitosano a dos concentraciones (1 y 3%). Los resultados mostraron un efecto significativo (p ≤ 0,05) en los valores del espesor de las películas a las dos concentraciones de quitosano. Se observó un efecto significativo (p ≤ 0,05) en los valores de humedad a concentraciones de 0, 200 y 400 ppm de aceite esencial. La adición de aceite esencial en películas de quitosano mostró un efecto significativo (p ≤ 0,05) en los valores de permeabilidad al vapor de agua. La concentración de quitosano mostró un efecto significativo (p ≤ 0,05) en transpare...

Nuts contain in their composition nutrients and bioactive compounds that when consumed in sufficient amounts may provide health benefits. In this study was evaluated the influence of the addition of residual pastes (10%), obtained from the extraction of oil from walnut (Juglans regia L.), pecan (Carya illinoinensis (Wangenh.) K. Koch), variety Western Shley, and peanut (Arachis hypogaea), on the modification of some textural, proximate, physicochemical, microbiological and sensory characteristics of cooked hams. Hams were stored at 4 ° C for 21 days. Hams containing pastes significantly increased (P ≤ 0.05) the protein, fat, and total fiber content. Hams added with paste presented a less rigid structures (P ≤ 0.05). The color parameters (L*, a*, and b*) of hams decrease slightly during the storage time, except for the ham added with walnut paste, which was darker. The nut pastes con...

Se investigó el efecto de la incorporación de aceite esencial de zacate limón (Cymbopogon citratus), en concentraciones de 0, 200 y 400 ppm, en las propiedades fisicoquímicas (espesor, humedad, solubilidad, permeabilidad al vapor de agua, color, transparencia) y mecánicas (resistencia a la tensión y elongación) de películas de quitosano a dos concentraciones (1 y 3%). Los resultados mostraron un efecto significativo (p ≤ 0,05) en los valores del espesor de las películas a las dos concentraciones de quitosano. Se observó un efecto significativo (p ≤ 0,05) en los valores de humedad a concentraciones de 0, 200 y 400 ppm de aceite esencial. La adición de aceite esencial en películas de quitosano mostró un efecto significativo (p ≤ 0,05) en los valores de permeabilidad al vapor de agua. La concentración de quitosano mostró un efecto significativo (p ≤ 0,05) en transpare...

The aim of this study was the use of the hurdle technology for preparing a sweet product (SPT) of tamarillo (Cyphomandra betacea) and assess its storage stability. SPT was prepared at the fruit natural pH (3.72), lowering the water activity (aw) (0.901) by adding sucrose and sodium benzoate (0.1%) as antimicrobial. SPT was stored under refrigeration (4 °C) conditions protected from light and it was analyzed every third day for 60 days. Physicochemical (color, aw, pH, and titratable acidity as citric acid), antioxidant (antioxidant capacity, total phenolics, and anthocyanins), and microbiological (aerobic mesophilic bacteria, molds, and yeasts), were determined. SPT was mixed with plain yogurt to evaluate the overall sensory acceptance during storage. The evaluation took place every seventh day during 49 days. The storage time had no effect neither on aw, pH or acidity of the SPT. It was...

The aim of this study was the use of the hurdle technology for preparing a sweet product (SPT) of tamarillo (Cyphomandra betacea) and assess its storage stability. SPT was prepared at the fruit natural pH (3.72), lowering the water activity (aw) (0.901) by adding sucrose and sodium benzoate (0.1%) as antimicrobial. SPT was stored under refrigeration (4 °C) conditions protected from light and it was analyzed every third day for 60 days. Physicochemical (color, aw, pH, and titratable acidity as citric acid), antioxidant (antioxidant capacity, total phenolics, and anthocyanins), and microbiological (aerobic mesophilic bacteria, molds, and yeasts), were determined. SPT was mixed with plain yogurt to evaluate the overall sensory acceptance during storage. The evaluation took place every seventh day during 49 days. The storage time had no effect neither on aw, pH or acidity of the SPT. It was...

Dragon fruit juice from three variety (red, pink, and white) were evaluated in pH, total soluble solids, titratable acidity, color, phenolic compounds, antioxidant capacity, while in fermented dragon fruit juice with Saccharomyces cerevisiae were also evaluated the mesophylls and yeasts plus molds, and alcohol grade. The contents of total soluble solids and pH decreased in the fermented juice of all varieties as consequence of the fermentation process. The phenolic compounds were higher in the red dragon fruit juice, followed by the pink and white dragon fruit with average values of 45.3, 32.1 y 24.6 mg of Gallic acid/100 mL of juice, respectively. Therefore, the antioxidant activity was higher in the red dragon fruit juice (160.84 mg of Trolox/100 mL of juice). Fermenting the juice increased the phenolic compounds (changing of 45.31 to 51.38 mg of galic acid/100 mL of juice, in red drag...

Dragon fruit juice from three variety (red, pink, and white) were evaluated in pH, total soluble solids, titratable acidity, color, phenolic compounds, antioxidant capacity, while in fermented dragon fruit juice with Saccharomyces cerevisiae were also evaluated the mesophylls and yeasts plus molds, and alcohol grade. The contents of total soluble solids and pH decreased in the fermented juice of all varieties as consequence of the fermentation process. The phenolic compounds were higher in the red dragon fruit juice, followed by the pink and white dragon fruit with average values of 45.3, 32.1 y 24.6 mg of Gallic acid/100 mL of juice, respectively. Therefore, the antioxidant activity was higher in the red dragon fruit juice (160.84 mg of Trolox/100 mL of juice). Fermenting the juice increased the phenolic compounds (changing of 45.31 to 51.38 mg of galic acid/100 mL of juice, in red drag...