scholarly journals Efecto Del Almidón De Plátano Cuadrado Musa Balbisiana Colla En El Rendimiento, Retención De Agua Y Aceptación Sensorial En Jamón Cocid

2021 ◽  
Vol 17 (25) ◽  
pp. 82
Author(s):  
Lázaro De La Torre-Gutiérrez ◽  
Sandi Patricia Morales-Córdova ◽  
José Ulises González-de la Cruz ◽  
María Concepción de la Cruz-Leyva
Keyword(s):  
Water Retention ◽  
Corn Starch ◽  
Meat Products ◽  
Water Retention Capacity ◽  
Type I ◽  
Retention Capacity ◽  
Factor B ◽  
Musa Balbisiana ◽  
Starch Concentration ◽  
Cooked Ham

Los almidones no convencionales se han utilizado con éxito en la formulación de productos cárnicos, al brindar textura y escaso sabor a un menor costo. Aquí el objetivo fue, evaluar el efecto del almidón de plátano cuadrado Musa balbisiana Colla sobre el rendimiento, retención de agua y aceptación sensorial en el jamón cocido. El almidón de plátano (madurez tipo I) se extrajo con una metodología recomendada. Se elaboró jamón cocido con carne de cerdo y se adicionó almidón de plátano. A partir de un diseño experimental factorial 22: concentración de almidón (factor A) 10 % y 20 %, y tiempo de masajeo de la carne (factor B) de 16 y 30 min. Resultando un total de cuatro tratamientos: T1, T2, T3 y T4 (n=3). Para tener un referente, se elaboró un jamón cocido adicionado con almidón de maíz. La concentración de almidón de plátano y el mayor tiempo de masajeo (30 min), registró relación positiva en el rendimiento del jamón cocido (121.4 ± 0.36 %). La capacidad de retención de agua aumentó de acuerdo con la concentración de almidón y el tiempo de masajeo, independiente del origen del ligante adicionado (almidón de plátano o almidón de maíz). El jamón cocido adicionado con almidón de plátano fue el más aceptado y mejor evaluado. Por lo que, este almidón puede ser utilizado como un aditivo alimentario para la producción del jamón cocido. Non-conventional starches have been successfully used in the formulation of meat products, providing texture and low flavor at a lower cost. The objective here was to evaluate the effect of square banana Musa balbisiana Colla starch on yield, water retention and sensory acceptability in cooked ham. Banana starch (maturity type I) was extracted using a recommended methodology. Cooked ham (with pork meat) was prepared with banana starch. Based on a 22 factorial experimental design: starch concentration (factor A) 10 % and 20 %, and meat massaging time (factor B) of 16 and 30 min, resulting in a total of four treatments: T1, T2, T3 and T4 (n=3). In order to have a reference, a cooked ham was prepared with corn starch added. The concentration of banana starch and the longer massaging time (30 min) were positively related to the yield of cooked ham (121.4 ± 0.36 %). Water retention capacity increased according to starch concentration and massaging time, independent of the origin of the added binder (banana starch or cornstarch). The cooked ham added with banana starch was the most accepted and best evaluated. Therefore, this starch can be used as a food additive to produce cooked ham.

The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects

2019 ◽  
Vol 26 (2) ◽  
pp. 105-112 ◽  
Author(s):  
Elaine Souza Cócaro ◽  
Laise Freitas Laurindo ◽  
Marcela Alcantara ◽  
Inayara Beatriz Araújo Martins ◽  
Augusto Aloísio Benevenuto Junior ◽  
...  
Keyword(s):  
Water Retention ◽  
Meat Products ◽  
Ash Content ◽  
Consumer Acceptance ◽  
Water Retention Capacity ◽  
Mechanical Resistance ◽  
Retention Capacity ◽  
Linum Usitatissimum L ◽  
Technological Characteristics ◽  
Flaxseed Flour

Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour positively affected the technological characteristics and increases in the yield and water retention capacity were observed, together with decreases in shrinkage and mechanical resistance. Formulation F1 presented the highest average acceptance, which did not differ from the F0, and the latter also did not differ from F2. The F3 and F4 formulations differed from the others, with lower average values for acceptance. The check-all-that-apply method revealed that the formulations F0, F1, and F2 were described by sensory terms that corresponded to the desired sensory characteristics. The addition of golden flaxseed flour improved the technological characteristics and the biofunctional potential arising from its bioactive compounds, making it an option as an ingredient for meat products.

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

Host preferences of low-trunk vascular epiphytes in a cloud forest of Veracruz, Mexico

2005 ◽  
Vol 21 (6) ◽  
pp. 651-660 ◽  
Author(s):  
Klaus Mehltreter ◽  
Alejandro Flores-Palacios ◽  
José G. García-Franco
Keyword(s):  
Water Retention ◽  
Cloud Forest ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Host Preferences ◽  
Host Group ◽  
Vascular Epiphytes ◽  
Lower Trunk ◽  
Tree Ferns ◽  
Epiphyte Species

The diversity, abundance and frequency of vascular epiphytes on the lower trunk were compared between two host groups of a Mexican cloud forest: angiosperm trees (n = 72) and tree ferns (n = 28). The bark of the five most frequent host trees and the root mantle of the two tree ferns were analysed for their thickness, water content, water retention capacity and pH. A total of 55 epiphyte species and 910 individuals were found on the 27 host species. On hosts with a dbh range of 5–10 cm, epiphytes were significantly more diverse (4.3±0.9 species per host) and more abundant (12.5±2.2 individuals per host) on tree ferns than on angiosperm trees (1.9±0.2 species per host and 3.9±0.6 individuals per host). However, these differences were not significant for the dbh class of 10–20 cm, because epiphyte numbers increased on angiosperm trees with larger host size, but not in tree ferns. Most epiphyte species had no preference for any host group, but four species were significantly more frequent on tree ferns and two species on angiosperm trees. The higher epiphyte diversity and abundance on tree fern trunks of the smallest dbh class is attributed to their presumably greater age and to two stem characteristics, which differed significantly between host groups, the thicker root mantle and higher water retention capacity of tree ferns. These bark characteristics may favour germination and establishment of epiphytes.

Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

2021 ◽  
pp. 510
Author(s):  
Sandoval-Gallegos Eli Mireya ◽  
Arias-Rico José ◽  
Cruz-Cansino Nelly del Socorro ◽  
Ramírez-Ojeda Deyanira ◽  
Zafra-Rojas Quinatzin Yadira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Water Retention ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Total Phenolic Compounds ◽  
Retention Capacity ◽  
Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Kun Sha ◽  
Ping Qian ◽  
Li-Jun Wang ◽  
Zhan-hui Lu ◽  
Li-Te Li
Keyword(s):  
Water Retention ◽  
Storage Time ◽  
Soluble Starch ◽  
Prolonged Storage ◽  
Water Retention Capacity ◽  
Study Quality ◽  
Total Water ◽  
Retention Capacity ◽  
Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

scholarly journals Cowpea bean production under water stress using hydrogels

2017 ◽  
Vol 47 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Marília Barcelos Souza Lopes ◽  
Taynar Coelho de Oliveira Tavares ◽  
Danilo Alves Veloso ◽  
Niléia Cristina da Silva ◽  
Rodrigo Ribeiro Fidelis
Keyword(s):  
Water Stress ◽  
Water Use ◽  
Food Production ◽  
Water Retention ◽  
Block Design ◽  
Population Increase ◽  
Water Retention Capacity ◽  
Yield Losses ◽  
Retention Capacity ◽  
Randomized Block Design

ABSTRACT The population increase and the need of intensifying food production, coupled with the scarcity of water resources, have led to the search of alternatives that reduce consumption and optimize the water use during cultivation. In this context, hydrogels become a strategy in agricultural management, due to their water retention capacity in the soil and availability to plants. This study aimed at evaluating the efficiency of hydrogels on the development and production of cowpea bean ('Sempre-verde' cultivar) under water stress, in a greenhouse. The experiment was performed in a randomized block design, with five replications, in a 4 x 5 factorial scheme, consisting of four types of hydrogel (Hydroplan-EB HyA, with granulometry of 1-3 mm; Hydroplan-EB HyB, with granulometry of 0.5-1 mm; Hydroplan-EB HyC, with granulometry < 0.5 mm; Polim-Agri, with granulometry of 1-0.5 mm) and five concentrations (0 g pot-1; 1.5 g pot-1; 3 g pot-1; 4.5 g pot-1; 6 g pot-1). The following traits were evaluated: number of pods per plant, number of grains per pod and grain yield. The highest concentration (6 g pot-1) resulted in a higher number of pods and yield for all the hydrogels, especially for HyC and Polim-Agro, which presented 7.4 pods plant-1 and 7.0 pods plant-1, with yield of 15.43 g plant-1 and 16.68 g plant-1, respectively. The use of hydrogel shows to be efficient for reducing yield losses under water stress.

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