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Ecatepec, Mexico

Varela P.,Institute Agroquimicia Y Tecnologia Of Alimentos Csic | Pintor A.,Institute Agroquimicia Y Tecnologia Of Alimentos Csic | Pintor A.,Food Science Laboratory | Fiszman S.,Institute Agroquimicia Y Tecnologia Of Alimentos Csic
Food Hydrocolloids | Year: 2014

In-mouth texture largely determines the acceptability of ice cream, making it a key quality factor. Its perception involves movements of the tongue and other oral structures while the product melts and becomes a smooth, creamy viscous liquid as its temperature increases. Time is therefore an important issue in the sensory perception of ice cream, but has barely been considered in ice cream evaluation. In the present work, six ice cream samples with very different textures, formulated with milk, cream, egg, and hydrocolloids, were analysed by the Temporal Dominance of Sensations (TDS) method. Iciness, coldness, creaminess, roughness, gumminess, and mouth coating were assessed. Hydrocolloids (and cream or egg to a lesser extent) modulated the temporal perception of ice cream attributes, reducing the first impact of sensations such as iciness and coldness. They also favoured an early perception of creaminess. Dynamic perception techniques combined with consumer sensory description by CATA (Check-all-that-apply) and liking scoring techniques gave a better understanding of which attributes drive consumer liking in relation to ice cream consumption. © 2013 Elsevier Ltd.

Totosaus A.,Food Science Laboratory | Ariza-Ortega T.J.,Food Science Laboratory | Perez-Chabela M.L.,Metropolitan Autonomous University
Journal of Food and Nutrition Research | Year: 2013

Lactic acid bacteria were microencapsulated with alginate and other gelling hydrocolloids (gellan gum and κ-carrageenan/ locust bean gum). Sodium alginate microcapsules with gellan gum resulted in a harder and more resilient less viscous texture, with low particle size diameter, with enhanced viability of the microencapsulated bacteria. In contrast, sodium alginate microcapsules with κ-carrageenan/locust bean gum resulted in softer and less resilient (more viscous) texture. Although the particle size diameter was higher than alginate + gellan gum treatment, the microcapsules were smaller and with better viability than sodium alginate alone. Correlation analysis showed that microcapsules with lower surface area diameter were harder, more resilient and less viscous, enhancing cells viability and reducing acidification rates. Higher surface area affected negatively the growth and fermentative capability of encapsulated lactic acid bacteria. The incorporation of gellan or κ-carrageenan/locust bean gum into alginate beads resulted in a lower surface area that, on one hand, enhanced cell viability and, on the other hand, in moderate milk acidification in fermentation tests. The use of alginate with gellan gum represents a good alternative to protect lactic acid bacteria in order to be inoculated in functional processed foods. © 2013 VÚP Food Research Institute, Bratislava.

Perez-Chabela M.L.,Metropolitan Autonomous University | Diaz-Vela J.,Metropolitan Autonomous University | Reyes-Menendez C.V.,Metropolitan Autonomous University | Totosaus A.,Food Science Laboratory
International Journal of Food Properties | Year: 2013

Four thermotolerant lactic acid bacteria strains (UAM15c, UAM10a, UAM17, UAM18) were inoculated in two cooked sausage formulations (one full fat and sodium and one fat-sodium reduced). Total moisture content, expressible moisture and cooking stability, pH and CIE-Lab color, and texture were evaluated during 15 days of storage at 4°C. Inoculation improved cooking stability and reduced water release in both formulations, resulting as well in lighter and less red and yellow coloration. Inoculation of thermotolerant lactic acid bacteria resulted in less hard and more cohesive texture. Microscopy showed that P. acidilacti UAM15c and L. plantarum UAM10a secreted exopolysaccharides probably related to high moisture stability and better textural properties, as compared with non-inoculated samples. © 2013 Copyright Taylor and Francis Group, LLC.

Kiai H.,Food Science Laboratory | Hafidi A.,Food Science Laboratory
LWT - Food Science and Technology | Year: 2014

Changes in some physico-chemical characteristics (pH and free acidity) and chemical composition (sugars, total phenolic and flavonoid contents) of four olive cultivars during spontaneous fermentation in brine were investigated. The cultivars were typical of the Moroccan market: "Moroccan Picholine", "Languedoc Picholine", "Ascolana" and "Sevillana". The physico-chemical changes of olives and brines during fermentation process were monitored. A similar pattern of pH was noticed for the "Moroccan Picholine", "Languedoc Picholine" and "Ascolana" cultivars with a final pH ranging between 4.4 and 4.6. The profile of free acidity measured throughout fermentation period in brines was in agreement with the pH trend. The concentration of sugars, total phenolic and flavonoids contents in olives flesh and brines during fermentation is reported. The loss of flavonoids, sugars and total phenolic contents in the olive flesh by the end of fermentation process was up to 60%, 63% and 79% in "Languedoc Picholine", "Sevillana" and "Moroccan Picholine", respectively. The main phenols identified and quantified in the different brines at the end of brining process were hydroxytyrosol, tyrosol, (+)-catechin and quercetine. The highest total phenolic content and antioxidant activity were obtained in Moroccan Picholine brine after 71 days of fermentation. © 2014 Elsevier Ltd.

Diaz-Vela J.,Metropolitan Autonomous University | Totosaus A.,Food Science Laboratory | Cruz-Guerrero A.E.,Metropolitan Autonomous University | De Lourdes Perez-Chabela M.,Metropolitan Autonomous University
International Journal of Food Science and Technology | Year: 2013

Agroindustrial by-products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10-3 min-1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties. © 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology.

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