A5090207521- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Food composition and properties
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- Sensory Analysis and Statistical Methods
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
- Probiotics and Fermented Foods
- Rheology and Fluid Dynamics Studies
- Food Industry and Aquatic Biology
- Edible Oils Quality and Analysis
- Food Chemistry and Fat Analysis
- Natural Products and Biological Research
- Agricultural and Food Production Studies
- Food Drying and Modeling
- Botanical Research and Applications
- Heat Transfer Mechanisms
- Fermentation and Sensory Analysis
- Polysaccharides and Plant Cell Walls
- Milk Quality and Mastitis in Dairy Cows
- Nanocomposite Films for Food Packaging
- Heat Transfer and Optimization
- Heat Transfer and Boiling Studies
Universidad de las Américas Puebla
2011-2024
Biochemical Society
2024
Instituto Tecnológico de Puebla
2018-2021
Universidad de Las Américas
2015
University of the Americas
2015
Instituto de Agroquímica y Tecnología de Alimentos
2005
Washington State University
1997
ABSTRACT Yogurt systems were prepared from whole milk, adding 50 mg of calcium/100 mL yogurt, and three levels fiber two wheat‐bran sources. In comparison with a plain the presence calcium augmented consistency, diminished syneresis pH was higher. Fiber increased all formulated samples exhibited non‐Newtonian response. During 3 weeks storage time, consistency reduced (from 2.0 to 0.32 Pa·s n ), 20 48%) decreased 4.5 4.2) as function system formulation.
The effects of formulation and storage time on the physicochemical rheological properties a stirred yogurt, with inclusion Mexican caramel jam ("cajeta") as flavor source, were studied. systems prepared by following factorial design, analyzed after during four weeks studying three factors: fat, caramel, κ-carrageenan different levels. Formulation well influenced in degree both properties: flow. Soluble solids moisture stable, pH decreased while acidity augmented; luminosity remained constant...
Abstract Dough, based in wheat flour and yeast as leavening agent, was deep‐fat fried sunflower oil at 180, 190, 200°C to produce donuts. Several physical properties of donut were monitored each 15 s frying through the process, such moisture contents; bulk density, volume changes, crust color; rheological including instrumental TPA, compression penetration forces thermal properties: specific heat, conductivity, diffusivity. Fundamental models for heat mass transfer applied empirical...
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants flavors, with a proteinaceous structure; they widely consumed present semisolid consistency. In this work, the physicochemical rheological properties of dairy dessert addition chickpea flour (raw cooked, at four concentrations) were studied to determine effect flour. The results indicated that luminosity (L*: 62.75-83.29), pH (6.35-7.11) acidity (1.56-3.56) changed...
The objective of this study was to determine the evolution physicochemical and flow properties a yoghurt‐type beverage partially replaced with chickpea extract over period 22 days. From two extracts, Blanco Noroeste selected for its higher protein content. Six formulations were prepared, stored at 4 °C analysed on days 1, 8, 15 22. pH 4.24–4.75, while brightness 81.7–94.5. Flow exhibited non‐Newtonian behaviour. three that underwent sensory evaluation, 30:70 mix obtained highest acceptation....
ABSTRACT This study analyzed the influence of added calcium and fiber on physicochemical flow properties low-fat yogurt. Yogurt was prepared from standardized milk, in which fat content controlled during formulation to get 1, 2 or 3% w/w; 50 100 mg calcium; 0.5 1 g into mL The factorial design included 24 samples 3 control formulations; yogurt were determined through 4 weeks storage at ± 1C. Syneresis consistency most affected properties. Addition did not have effects (P > 0.05), except...
Abstract Fresh cheeses, Panela type, were manufactured from cow milk and with goat incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses analyzed to determine the effect different ratios on physicochemical, textural, rheological, sensory properties over 15 d storage. Significant differences in protein (14.6% 18.5%), fat (13.0% 19.4%), moisture contents (51.7% 61.3%), pH (6.38 6.67), color ( L h > 64.4, a 1.06, b 5.14), textural σ f 14.8 kPa,...
Considering the nutritional and functional characteristics of chickpea, flours two varieties chickpea (“Blanco Noroeste” “Costa 2004”) were prepared to know effect cooking. Thus objective this study was compare their physicochemical properties in both, raw cooked flours. Physical grain, for similar, whereas exhibited differences as a function variety processing. The showed lower lightness higher redness yellowness with respect proximal composition presented significant fat (5.98% - 6.09%)...
Summary Several rheological properties of concentrated mandarin juice were investigated, quantifying thixotropic behaviour and fitting experimental data to the Hahn, Weltman, Figoni–Shoemaker equations. The latter one proved best for modelling time dependency response. Pseudoplastic fitted well with Herschel–Bulkley model in interval between −12 6 °C, which yield stress flow index scarcely changed temperature. consistency coefficient apparent viscosity both decreased as temperature...
This research was conducted to study physicochemical and flow properties of a milk drink with the inclusion caramel jam in relation formulation storage. The systems were prepared, by following Box Behnken experimental design, including fat, gum, flavour as variables; drinks successfully analysed through 3 weeks Density moisture stable storage time, contrast acidity, colour, pH, properties; hydrocolloid content had greatest influence on rheological properties. A contour surface methodology...
ABSTRACT The flow and structural characteristics of concentrated milk were analyzed between concentrations 12.5 46.7% solids content at room temperature. rheological behavior concentrates was represented by parameters corresponding to Newtonian, Power Law, or Herschel‐Bulkley equations depending on the level. resulting indices consistency coefficients correlated concentration a single‐term exponential equation, with only above 40% exhibiting yield stress. Milk characterized scanning electron...