Summary In this work, papaya agroindustrial wastes were treated with ethanol and subsequently dehydrated to produce pulp or peel dietary fibre concentrates ( DFC s). Hot air convection CV ) microwave MW assisted dehydration studied. The s produced mainly composed by cell wall polymers such as cellulose, lignin, proteins non‐cellulosic carbohydrates. It was found that convective drying lower uronic acid content than drying. Besides, presented higher values for hydration properties, compared...

Protein functional properties are related to physical and chemical parameters that influence protein behavior in food systems during processing, storage consumption. The structural rheological of three quinoa hyperprotein flours (without defatting, WD, chemically defatted, CD, mechanically MD) were evaluated. values the fluidity index (n) significantly different ( p < 0.05), which was associated with changes or starch structures due solvent treatments heating flour pressing. In...

Many consumers who are aware of the importance good nutrition demand quality food alternatives. In particular, many them looking for quality, plant-based protein sources such as quinoa. The objective this work was to evaluate techno-functional properties gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made flours, corn, rice, cassava starch, flour and defatted high flour, which subsequently extruded. flow rheological aqueous dispersions mixtures analyzed before after...

Background Inclusion of quinoa in the diet consumers has generated a challenge for producers and food processors, which involves study new cultivars functional properties their flours. Methods Six (Titicaca, Blanca real, Soracá, Pasankalla, Puno Nariño) were analyzed proximate composition using methodologies proposed by Association Official Analytical Collaboration, AOAC. A rheological analysis was carried out with flours from each cultivar. sequential test including flow test, pasting...

A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica L. var. Formosa) by-products. It concluded that a 15 min with 2.9 mL of ethanol/g pulp followed by drying performed at 40C, produced DFC optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well b* color parameter content phenolic compounds. The obtained peel...

Papaya leftovers are a good source of dietary fiber (DF) and antioxidants. They can be transformed in concentrates (DFCs) to used as ingredients food formulation, improving consumers' health status.Using the peel or pulp papaya, DFCs were produced. These muffin production. Muffins produced with 7.7% 47.6 g water had same specific volume (2.0 cm3 g-1 ) but softer crumb than those obtained reference formulation without DF addition, showing average hardness 15 N. In general, addition slightly...

The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). objective this work was evaluate functional, color, rheological and sensory properties (H) mixtures with aloe vera (AV). Among functionality evaluated, ability stabilize DPPH (2,2-diphenyl-1-picrylhydrazyl) ABTS (2,2′-Azino-bis(3-thylbenzothiazoline-6-sulfonic acid)) radicals determined, as well reducing capacity content phenolic compounds. Rheological behavior...

In the Orinoco and Amazon regions, a nut from tree called cacay is cultivated, which oil seed cake flour (CF) with promising industrial properties are obtained. The CF composition flow type of aqueous suspensions were analyzed before after pasting test. Also, physical, hydration spectroscopic in near mid-infrared region determined. results showed that each 100 g contained 34.75 protein, 12.46 lipids 20.10 dietary fiber. Rheological analysis test had pseudoplastic behavior at all...

Abstract The industrialization of peaches gives origin to leftover remaining from fruit canning, juice or jam production. transformation dietary fiber (DF) concentrates represents a strategy that can be incorporated in productive processes tending optimize raw material use. In the present research, DF was obtained peach (Prunus persica L.) using an ethanol treatment followed by dehydration. influence four factors: time and temperature prior drying step, ratio sample microwave convective on...

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En los últimos años, la demanda de productos saludables se ha venido incrementando, con lo cual, muchas investigaciones han focalizado hacia producción alimentos y bebidas potencial nutracéutico. El objetivo este trabajo fue desarrollar una bebida energizante, a base panela, jugo maracuyá, cristales aloe vera (AV), propiedades antioxidantes. Se evaluó el contenido compuestos fenólicos, ácido ascórbico capacidad antirradicalaria las materias primas producidas. realizó un análisis sensorial,...