Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included 'elastic', 'smell of cooked corn', 'characteristic flavor', 'pasty', 'soft' and 'pastel color', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages.

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499-297, 296-177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages.

The main objective of this study was to optimize the extraction of dietary fiber (insoluble dietary fiber and soluble dietary fiber) and degree of esterification from yellow dragon fruit peels using ultrasound-assisted extraction. Additionally, the study aimed to investigate the potential application of this fiber as a fat replacement in alpaca-based sausages. The optimization process for extracting dietary fiber and degree of esterification involved considering various factors, including the liquid-to-solid ratio, pause time, and total ultrasound application time. A Box-Behnken design consisting of 15 treatments was employed to determine the optimal levels for ultrasound-assisted extraction. The optimized conditions were found to be a liquid-to-solid ratio = 30 mL/g, pause time = 1 s, and total ultrasound application time = 60 min, which resulted in the highest values of insoluble dietary fiber (61.3%), soluble dietary fiber (10.8%), and the lowest value of degree of esterification (39.7%). The predicted values were validated against experimental data and showed no significant differences (p > 0.05). Furthermore, a completely randomized design was utilized to assess the effect of dietary fiber on replacing fat content during the production of alpaca-based sausages. The findings revealed that up to 78% of the fat content could be successfully replaced by soluble dietary fiber obtained from yellow dragon fruit peels when compared to high-fat sausages. Additionally, experimental sausages using soluble dietary fiber showed similar (p > 0.05) quality characteristics, such as hardness (24.2 N), chewiness (11.8 N), springiness (0.900), cohesiveness (0.543), redness (a* = 17.4), and chroma values (20.0), as low-fat commercial sausages.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins.

BACKGROUND: The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch-based) formulated with 50% of these flours were evaluated. RESULTS: Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten-free products because such products are frequently pale due to their high starch content. CONCLUSIONS: This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.

Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds.

The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153-0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211-0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients.

Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums.

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food.

With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry.

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.

The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base formula of rice (50%), maize (30%) and quinoa flours (20%); and the batters were evaluated in a factorial design. Several properties on both batter (stickiness and back extrusion) and its corresponding bread (loaf specific volume, baking loss, water activity and pH, texture profile, mean cell area, mean cell density, cell size uniformity, void fraction, mean cell compactness and mean cell aspect ratio) were then evaluated. Higher XG doses (p < .001) tended to produce batters of lower stickiness, adhesion and cohesive-strength, yet, of higher firmness, consistency, cohesiveness and viscosity index. After baking, these loaves presented lower specific volume; lower crumb aw, pH, hardness, springiness, mean cell area and void fraction; and higher (p < .001) chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and XG doses between 1.5 and 2.5%.

Contenido de glutamato, aspartato y glicinato en diversos preparados de la comida peruana / Content of glutamate, aspartate and glycinate in different preparations of Peruvian food

Objetivo: Evaluar la concentración de glutamato, aspartato y glicinato en alimentos elaborados en Lima, Perú. Material y Métodos: Se analizó el contenido de glutamato, aspartato y glicinato, aminoácidos no esenciales presentes en diez comidas peruanas: lomo saltado, arroz con pollo, arroz chaufa, rocoto relleno, seco de carne, ceviche de caballa, escabeche de pollo, tallar¡n saltado de carne, causa de conserva de pescado, ají de pollo. Se realizó el análisis del contenido de aminoácidos en cada una de los preparados por cromatografía líquida HPLC según Quattrocchi y Laba por el método de derivatización pre-columna. Resultados: Se encontró mayor contenido de glutamato: 2463 mg/100g en tallarín saltado de carne. El aspartato y glicinato fueron más abundantes en ceviche de caballa con 1707,95 mg/100g y 893,73 mg/100g respectivamente. Conclusiones: En las comidas analizadas se halló mayor contenido de glutámico lo cual se relaciona al buen sabor y aceptabilidad de las comidas elaboradas en Lima, PerúAU)

Objective: to evaluate the concentration of glutamate, aspartite and glycinate in foods made in Lima, Peru. Material and Methods: The present study analyzed the content of non-essential amino acids glutamate, aspartite and glycinate, present in ten Peruvian foods. Those selected were “lomo saltado, arroz con pollo, arroz chaufa, rocoto relleno, seco de carne, ceviche de caballa, escabeche de pollo, tallar¡n saltado de carne, causa de conserva de pescado, aj¡ de pollo”. The analysis of the content of amino acids on the ten Peruvian Creole food was done by liquid chromatography HPLC according to Quattrocchi and Laba by pre-columna derivatization method. Results: Highest content of glutamate was found in “tallarin saltado de carne”: 2463 mg / 100g. Aspartite and glycinate were more abundant in ceviche with 1707,95 mg / 100g and 893,73 mg / 100g respectively. Conclusions: in the analyzed meals we found high content of glutamate which relates to the good taste and acceptability of meals prepared in Lima, Peru

Estudio de polifenoles, taninos y métodos químicos para determinar la actividad antioxidante de la semilla de sacha inchi (Plukenetia volubilis L) / Study of polyphenols, tannins and chemical methods to determine antioxidant activity in seeds of sacha inchi (Plukenetia volubilis L)

Sacha inchi, es una euphorbiaceae conocida como maní del Inca. Se encuentra distribuida en el Perú, en San Martín, Huánuco, Amazonas, Madre de Dios y Loreto. Objetivo: determinar la actividad de los compuestos fenólicos de las semillas de sacha inchi y su rol en el color, conservación, sabor de los alimentos y bebidas. Material y Métodos: el presente estudio se realizó con semillas de sacha inchi colectadas en Tarapoto por el Instituto Nacional de Investigación y Extensión Agraria (INIA). En el Centro de Bioquímica y Nutrición de la Facultad de Medicina Humana de la USMP. La determinación de polifenoles totales según Aparicio et al. (1999), taninos totales descrito por Price y Butler (1977) y actividad antioxidante mediante el método ORAC descrito por Prior y Cao (2000). Además de la capacidad inhibición de peróxido de hidrógeno según Wettasinghe y Shahidi (1999).y su poder reductor según Srivastava et al. (2006). Se trabajó con el aceite y la torta, obteniándose de cada muestra extractos hidrofílicos y lipofílicos. Resultados: se encontró mayor contenido de polifenoles totales, taninos totales, mayor poder reductor, mayor capacidad de inhibir peróxido de hidrógeno y mayor capacidad antioxidante en el extracto hidrofílico de la torta. Conclusiones: el extracto hidrofílico de la torta de sacha inchi mostró mayor contenido de polifenoles totales y taninos con acción antioxidante.

Sacha inchi is a euphorbiaceae known as the Inca peanut that is found in Peru in San Martin, Hu nuco, Amazonas, Loreto and Madre de Dios. Objective: to determine the activity of the phenolic compounds of sacha inchi seeds and its role in the color, durability, taste of food and drink. Material and Methods: this study was performed with sacha inchi seeds collected in Tarapoto by the National Institute of Agricultural Research and Extension (INIA) in the Center of Biochemistry and Nutrition, Faculty of Human Medicine USMP. The determination of total polyphenols was performed according to Aparicio et al. (1999), total tannins as described by Price and Butler (1977) and antioxidant activity by the ORAC method described by Prior and Cao (2000). Also, the ability to inhibit hydrogen peroxide according Wettasinghe and Shahidi (1999) and their reducing power by Srivastava et al. (2006). We worked with the oil and cake obtained of each sample obtaining hydrophilic and lipophilic extracts. Results: we found higher total polyphenol content, total tannins, higher reducing power, greater ability to inhibit hydrogen peroxide and increased antioxidant capacity in the hydrophilic extract of cake. Conclusions: cake hydrophilic extract of sacha inchi showed higher content of total polyphenols and tannins with antioxidant action.

Fitoesteroles y fitoestanoles: propiedades saludables / Phytosterols and phytostanols: health claims

Los fitoesteroles y los fitoestanoles, son moléculas que tienen estructura idéntica, con la diferencia que los segundos son saturados (sin dobles enlaces en su estructura base). Se encuentran en todos los alimentos vegetales, en especial en los aceites. Los estanoles, son menos abundantes, se pueden obtener químicamente por hidrogenación de los esteroles. Son moléculas estructuralmente parecidas al colesterol y se ha demostrado que su ingesta da una serie de beneficios al organismo: inhibición de la absorción de colesterol (disminuye las concentraciones de colesterol total y colesterol LDL). Se recomienda una ingesta diaria de 2 g. Poseen propiedades: inmunomoduladoras, antiinflamatorias, antitumorales, bactericidas y fungicidas.

Phytosterols and phytostanols, are molecules that have identical structure, except that the latter are saturated (no double bonds in their structure base). In nature are found in all plant foods, especially vegetable oils and stanols are not abundant, but can also be obtained chemically by hydrogenation of sterols. Molecules are structurally similar to cholesterol and have been shown that their intake has a number of beneficial effects on our body. The most obvious is the inhibition of cholesterol absorption (lowers total cholesterol and LDL cholesterol). Risk factor for the formation and progression of atherosclerotic plaque recommended daily intake of 2 g. They have, other properties: immunomodulatory, anti-inflammatory, antitumor, antibacterial and antifungal.