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Almonacid S.,Federico Santa María Technical University | Almonacid S.,Centro Regional Para El Estudio Of Alimentos Saludables Creas | Bustamante J.,Federico Santa María Technical University | Simpson R.,Federico Santa María Technical University | And 5 more authors.
Journal of Food Science | Year: 2012

The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry. © 2012 Institute of Food Technologists ®.

Osorio J.,University of Antioquia | Monjes J.,University of Antioquia | Pinto M.,Federico Santa María Technical University | Ramirez C.,Federico Santa María Technical University | And 3 more authors.
LWT - Food Science and Technology | Year: 2014

Whey is the main waste by-product from dairy industry and at the same time is the major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect the foaming properties of globular protein. The addition of surfactants can have a protective role against thermal effects. The aim of this work was to optimize the spray-drying condition and surfactant concentration to obtain a whey protein concentrate (WPC) to be used in hot beverages according to the industry criteria for foaming stability. Three temperatures and three surfactant concentrations were applied, and the optimization was conducted using response surface analysis. Sensory analysis was applied to the WPC obtained under optimal conditions. The results showed that the foaming stability according to industrial criteria was attained when the spray drying was performed at 210°C with surfactant concentration of 1.50g/100g. This resulted in foaming capacity of 3.80mL, moisture content of 1.82g/100g and apparent density of 0.181g/cm3. The sensory analysis suggested that aroma was related to dairy, cooked and whey and taste was related to sweet and dairy notes. In conclusion, temperature and surfactant concentration played an important role in the foaming capacity and stability of WPC. © 2014 Elsevier Ltd.

Ramirez C.,Federico Santa María Technical University | Millon C.,Federico Santa María Technical University | Nunez H.,Federico Santa María Technical University | Pinto M.,Federico Santa María Technical University | And 4 more authors.
Food Hydrocolloids | Year: 2015

Foods are complex matrices formed by many compounds whose nutritional properties vary when they are mixed. Therefore, the study of ingredients interactions that occur during food formulation is necessary to understand the final behavior of food during digestion. This study examined the effects of sodium alginate mixed with a starch solution (3.0g/100g) on glucose release during invitro digestion. To evaluate the effect of alginate, three concentrations were used (0.5, 1.0 and 2.0g/100g), and the invitro digestion was carried out in two stages: gastric and intestinal digestion. The glucose release was evaluated by colorimetric. In order to understand the behavior of this mixture, complex index (CI), viscosity analysis and differential scanning calorimetry were performed to study the alginate-starch interaction. The results showed that starch hydrolysis began during intestinal digestion, reaching a hydrolysis percentage of 72% during the first 15min. A significant reduction in starch hydrolysis was observed when 1.0 and 2.0g/100g of sodium alginate was incorporated, with hydrolysis percentages around 55% during the first 15min. The CI varied from 34.34% to 57.11% when alginate was increased from 0.5 to 2.0g/100g. Also, the sodium alginate affected the viscosity which can be attributed to a protector role of alginate on the starch granules that diminishes the swelling and amylose leaching. Through this study it was possible to show the importance of molecular interaction between different ingredients used in food formulation and how these interactions can be relevant in the regulation of the glycemic response in carbohydrate based food. © 2014 Elsevier Ltd.

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