ABSTRACT A high performance liquid chromatographic method was developed for the quantitative analysis of organic acids in dairy products. reverse‐phase C8 column at room temperature, a mobile phase 0.5% w/v buffer ((NH 4 ) 2 HPO pH 2.24 with H 3 , PO )‐0.4% v/v acetonitrile, UV detection 214 nm and 1.2 mL/min flow rate were utilized. Formic, acetic, pyruvic, propionic, uric, orotic, citric, lactic butyric quantitated raw milk, yogurt, Blue, Provolone, Port Salut Quartirolo cheeses....

Summary The effects of fat reduction by increasing water content and the addition whey protein hydrocolloids on instrumental texture profile, microstructure holding capacity low‐fat chicken sausages were analysed. Low‐fat prepared with fresh breast meat; in all formulations, a 3:7 ratio guar/xanthan gum was used. A factorial design three levels added (0%, 1.98% 4.96%), two concentrate (0.64% 1.94%), (0.13% 0.32%) applied. Samples heat‐processed (73 °C final internal temperature) and, after...

Abstract BACKGROUND Numerous non‐meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics increase the ability bind water in low‐fat meat products. In this sense, pulses flours (lentil, chickpea, pea, bean) were at two levels various water:flour ratios replace 10–44% pork burgers determine effect on their sensory technological properties (cooking yield, expressible liquid, diameter reduction, color profile). RESULTS All pork‐meat...

The kinetics of starch gelatinization in potatoes was determined by a dynamic DSC method. results were verified an isothermal Experiments carried out on small portions potato tissue, thus assuring that the conditions obtained representative sum processes occurring thermal treatment potatoes. rate constants calculated and two activation energies found for different temperature ranges. At temperatures below 67.5°C not complete, even long reaction times. A mechanism is proposed, assuming...

The effect of the addition several binders (milk proteins concentrate, whey protein thermally treated ovalbumin, hydroxypropylmethylcellulose, methylcellulose, mixtures κ:ι carrageenans or xanthan-locust bean gums) to low-lipid meat emulsions formulated with fish oil were compared control formulations fat without any binder added. Process yields higher than 96 g/100 g, except for formulation hydroxypropylmethylcellulose. Formulations hydrocolloids presented less weight lost by centrifugation...

A model of heat and mass transfer with simultaneous chemical reaction is proposed for simulating changes in profiles surface concentration reducing sugars during warm water blanching the subsequent holding potato strips a hot-dry air stream before frying. This content partially responsible color finished product. The allows prediction best leaching conditions (temperature time) terms initial sugar tubers, maximum time frying, desired sugars.

Long-chain polyunsaturated n-3 fatty acids are critical nutrients for human health and the fortification of foods with these is an important emerging area from commercial academic point view. Development, characterization, changes during refrigerated vacuum storage low-fat chicken sausages formulated preemulsified squid oil were examined compared those beef tallow. Physicochemical analysis process yield after heat treatment determined; heat-treated evaluated by purge loss, color, texture,...

ABSTRACT Physicochemical and rheological characterization of “dulce de leche,” a milk‐based sauce especially popular in South America, was carried out on different types commercial products (traditional, confectionery, reduced calories or fat). Proximal composition, solid content, water activity, pH color (Minolta Co., Ramsey, NJ) were evaluated. A controlled stress rheometer (Haake RS600; ThermoGap, Karlsruhe, Germany) used to perform flow curves, dynamic oscillatory test the linear...

ABSTRACT The rheological behavior and stability of oil‐in‐water emulsions stabilized by different thickening agents were analyzed. Food prepared with commercial sunflower oil (40% w/w oil‐in‐water) 1% emulsifier. tested thickeners were: (1) xanthan gum (XG), (2) 5% potato starch (PS), (3) PS + 0.5% XG, (4) guar (GG), (5) XG GG. Mean droplet size distribution (DSD) determined static light scattering. Steady flow (viscosity versus shear rate), transient time) oscillatory tests (linear...

ABSTRACT Thermal conductivity (TC) of potato was calculated from heat penetration into cylindrical samples between 50 and 100°C. TC ranged 0.545 to 0.957 W/m°C for potatoes (cv Kennebec) specific gravity 1070 kg/m 3 moisture 80%. Experimental values agreed with reported values. TC, k, varied temperature in a quadratic polynomial form, an empirical relationship estimated. A model based on the concept thermal resistances parallel compared experimental results. These were used transfer that...