Scientific journal founded in June 1986 with a volume per year and three issues per volume. Since 2004, it has been published four-monthly by the Research Institute for the Food Industry, which belongs to the Ministry of Food Industry of the Republic of Cuba. The main purpose of the journal is to publish in its pages original articles results of relevant research carried out in the institute and other related institutions, presented in a clear and concise manner, with due scientific rigor. It has a drafting and arbitration council composed of specialists of recognized prestige from different national and international institutions. It is certified by the Ministry of Science, Technology and Environment (CITMA) and indexed in the international databases CHEMICAL ABSTRACTS, EBSCO, FSTA and LATINDEX.
Instituto de Investigaciones para la Industria Alimenticia (IIIA)
Development of low-protein dairy beverages and fruit pulps
The aim of the research was to develop and evaluate the formulation of a low protein flavored milk drink from cottage cheese whey, sugar and guava pulp and another beverage with addition of mango pulp, presenting good hygienic quality and stability, with adequate compositional, sensory characteristics. So from a whey - sugar formulation three levels of guava pulp and three of mango pulp were tested. The products were evaluated by seven trained tasters applying an ordering test. Once the pulp levels were defined, the drinks were characterized in their compositional, sensory, and microbiological indicators. In order to establish the sensory characteristics, a descriptive test was used. The best formulations presented good stability, compositional and sensory quality. The microbiological indicators of the product met the established specifications, guaranteeing its adequate hygienic quality. The products were described as: drinks of color, smell and taste typical to the pulp used, moderate sweetness, minimum salty and slightly acid flavor, with good homogeneity and low viscosity.
Copyright (c) 2026 https://creativecommons.org/licenses/by/4.0
Chemical, rheological and sensory characteristics of lamb meat intended for mortadella production
The aim of this research was to evaluate the chemical, rheological and sensory characteristics of lamb meat (Ovis aries), considering the influence of age, sex and cut type, with emphasis on its suitability for mortadella production. A completely randomized 2×2×2 factorial design was applied, analyzing loin and leg cuts from male and female lambs aged between 1 and 3 years. Moisture, protein, fat and ash contents were determined using official methods, together with postmortem pH, water-holding capacity and texture profile analysis. Sensory evaluation included attributes: color, odor, tenderness and texture, assessed using non-parametric statistical tests. The results showed that cut type was the main factor explaining the observed variability. The leg exhibited lower moisture content and higher protein and fat levels, as well as greater hardness and structural stability, whereas the loin presented higher moisture and lower muscle density. Age and sex did not significantly affect most of the evaluated variables. Sensory analysis revealed overall homogeneous acceptability, with slightly higher tenderness associated with female meat. In conclusion, lamb meat exhibits favorable compositional and functional characteristics for emulsified meat products, highlighting the leg as the cut with the greatest technological potential for mortadella production.
lamb meat; meat quality; rheological properties; sensory evaluation; mortadella
The aim of this research was to develop a salt cracker with turmeric powder of good sensory characteristics. Three levels of turmeric addition (1%, 2%, and 3%, flour base) were assessed. The moisture content and sensory characteristics of the crackers were determined by measuring overall quality and the attributes of aroma, spice flavor, and crispness. The variant with the best results was selected, a descriptive data sheet was created, and a population evaluation was conducted. A decrease in sensory quality was observed with increasing levels of turmeric addition, although all crackers were accepted. The 1% turmeric cracker was selected due to its superior sensory results. In the population evaluation, this cracker achieved a score of 4 points, corresponding to the like category, according to the liking scale used.
Modeling the drying of spent hibiscus flower calyxes (hibiscus sabdariffa l.): evaluation of empirical models at different temperatures
This study aimed to model the drying kinetics of spent calyces of roselle (Hibiscus sabdariffa L.) at 50, 60, and 70 °C, in order to select the empirical model that best describes moisture loss and to promote the use of this by-product as a functional ingredient rich in dietary fiber and phenolic compounds. Drying was carried out in a forced convection oven with constant air flow, using trays with a uniform material thickness of 3 mm. Four empirical model: Page, modified Page, Henderson-Pabis, and Midilli-Kucuk, were evaluated using nonlinear regression. Model parameters were calculated, and the goodness of fit was assessed using the adjusted coefficient of determination (R2adjusted), root mean square error (RMSE), and reduced chi-square (c2red). Results showed that the drying coefficient (k) increased with temperature across all models, indicating thermal acceleration of the process. The exponent (n) ranged from 1,2 to 1,9, confirm that drying occurred mainly during the falling rate period controlled by internal diffusion. Among the models evaluated, the Midilli-Kucuk model proved to be the most suitable for representing the drying kinetics, serving as a useful tool for process optimization and valorization of this agro-industrial by-product.
Hibiscus sabdariffa, spent calyces, drying kinetics, empirical models
Conservation of an enriched yogurt with vitamins
The aim of investigation was to determine the durability of a perfumed yogurt, enriched with vitamins packed in plastic pots of 450 mL and stored 4 ºC. To execute it they took representative samples of three productions of the product with appropriate characteristics of quality physical, chemistry, sensory and microbiological and were conserved 4 °C. To give had finished the study were considered, their sensory and hygienic quality. As control variables were considered, the acidity and the stability in sinéresis terms. Was the estimate of the durability carried out by means of regression analysis based on the function of risks for incomplete data of shortcomings (α = 0,05), being adjusted the data to the distribution of Weibull. The adjustment kindness of the data to the proposed distribution was proven by means of the technique of Kolmogorov – Smirnov. The defect detected by the tasters to the beginning of the rejections of the lots was a sour flavor not characteristic in the fresh product, which was intensified as the study advanced and it caused the rejection of the lots finally. The time of durability for a percentile of risk of 5% settled down for the product a useful life of 21 days, whenever it is guaranteed 4 ºC like conservation temperature and as material of container plastic pots of 450 mL with plastic tapas.
Margarita Nuñez de Villavicencio- Ferrer
Evaluation of the cooking stage of ham produced at ‘‘El MIÑO” through the use of digital tools
In the present work, the CAENTER method was used to evaluated the variables for the cooking stage and was verified that the operating time necessary for cooking the sausage is 3h at 84 oC. Using the simulation, it was evident that the oven is operating at the maximum of its technical capacity. For the statistical calculations, the Statgraphics Centurion program was used. The operating temperatures and raw material consumption rates reported by the simulator were analyzed with respect to the variables measured in the process. In both cases, it was demonstrating that there are no statistically significant differences. So, it was concluded that the program maintains a close link with real conditions of the process. The simulator allowed for simplified knowledge of the equipment, facilitating process control and the prevention of technical failures.
CAENTER, sausage, simulation, Statgraphics Centurion
Storage study of the pound cake enriched with vitamins and minerals
A storage study was conducted on pound cake with the addition of a mineral and vitamin blend. Three batches of product were prepared, packaged in low-density polyethylene bags, and stored at room temperature. During storage, moisture content was measured, and sensory evaluations were performed. Attributes susceptible to change over time included odor, flavor, texture, and overall quality. Microbiological analyses were also conducted, including total counts, coliforms, molds, and yeasts. The initial average moisture content of the batches was 22.11%, decreasing to 18.27% by the end of the study. This decrease significantly affected the texture of the pound cake and its overall quality, although it was not rejected. The pound cake remained microbiologically stable for 15 days of storage, at which point the first units with visible mold were detected.
Production of a natural dye powder from the pacific sea flower (Hisbiscus rosa sinensis l.).
The aim of this study was to obtain a natural powdered dye from the pacific hibiscus flower (Hibiscus rosa-sinensis L.), rich in anthocyanins, with potential applications in the food industry. To this end, a hydroalcoholic extract was prepared by vacuum concentration at 40 °C to 7% total solids, followed by spray drying. Process optimization considered the drying temperature and the percentages of maltodextrin and xanthan gum, using an I-Optimal experimental design with 15 runs. The optimal conditions were 140 °C inlet, 56–58 °C outlet, and 9.0 mL/min feed flow. Temperature significantly affected encapsulation efficiency; xanthan gum affected solubility and moisture; and maltodextrin affected drying yield and encapsulation efficiency. The dye obtained showed properties consistent with the numerical optimization of the process, demonstrating its potential for food applications.
Hibiscus rosa-sinensis, anthocyanins, colorants, spray drying, xanthan gum, maltodextrin
Interdependence of central concepts in the food sciences career
A bibliographic review was conducted on the relationship and interdependence of the concepts of quality, safety, and hazard, and the relevance of further exploring this topic in the Food Sciences, aimed at training highly qualified professionals in teaching, labor, and research. The dialectically integrated and interdependent approach to the three studied concepts is a necessity for professionals in this field, to the extent that none of them will be complete without considering the analysis of the other two, while not undervaluing the relative independence of each and the superior quality provided by their integration. The theoretical methods used included historical-logical, analytical-synthetic, and induction-deduction throughout the process. From the first year of the career, future graduates begin to interact with these concepts, which accompany them throughout their professional practice.
Sorting task and projective maps: holistic methods of sensory characterization
The latest advances in sensory science include rapid description techniques, which are notable for their use of consumers or untrained assessors, thereby minimizing the costs involved in training and maintaining a trained panel. Among these new methodologies, the so-called holistic methods stand out, based on the evaluation of overall similarities and differences between products. This article describes two of the most representative and widely used methods for holistic sensory characterization with consumers: sorting tasks and projective maps. This article covers their characteristics, procedures, data processing and analysis, advantages and limitations, and other considerations related to the practice of each method. Regarding the execution procedures, it is argued that these methods are rapid, easy to execute for both the experimenter or director of the sensory test and the consumers, and offer a sensory map similar to that obtained in descriptive analyses with trained judges, in which the differences between the evaluated samples can be appreciated. It is acknowledged that these methods are not advisable for subtle differences between samples. Regarding the statistical analysis of the data, it was found that all the methods detailed in the review require more complex statistical processing than that required for traditional descriptive methods with trained judges.
Sorting Task, projective map, consumers, sensory analysis
Sensory characterization of coconut ice cream by consumers
The aim of this work was sensory characterize coconut ice cream using consumers. 100 people participated, who were given two samples of ice cream, each made with the ingredient: coconut paste flavoring from a different supplier (A and B). The sensory characterization was carried out with the CATA method, stand for “check-all-that-apply”, so a hedonic scale of seven categories and the list of terms to be marked were presented on the evaluation report. Data were entered into the XL STAT program. Both ice creams were liked, the one made with the ingredient from supplier A reached a level of liking corresponding to “I like it extremely” and that from supplier B to “I like little”. The ice cream (supplier A) was described by consumers with the terms: white color, coconut flavor, dairy flavor, fatty, sweet, tasty, good quality and creamy, while, the ice cream with the ingredient from supplier B, with the same terms, but they added artificial taste and poor quality. The result confirmed that it is possible the use of consumers in the sensory characterization of this product type.
ice creams, paste flavoring, consumers, level of satisfaction, CATA method
Analytical methodologies for identification and quantification of radionuclides in food
A radionuclide is an unstable form of an element that releases radiation as it decays. Studies have been conducted to determine the consequences of chronic and acute exposure to this type of radioactive substance. The objective of this article is to discuss the different analytical methodologies for the identification and quantification of radionuclides in food. The main naturally occurring radionuclides are presented and aspects related to the impact of these radionuclides on public health are addressed. The most important analytical methodologies for their determination in food are listed, as well as the advantages and disadvantages of each analytical method. Finally, the relevant findings obtained regarding radionuclide analysis are described, considering the used methodology and the food group studied.
radionuclide, isotope, analytical methodology, food, spectrometry
Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
Storage study of fermented dairy dessert
In this research, the conservation time was determined with adequate physical, chemical, microbiological and sensory characteristics of a fermented dairy dessert flavored with soursop essence, packaged in 450 mL plastic pots, stored at 4°C. For the evaluation, representative samples of 3 productions of the product with adequate quality characteristics were taken and kept at 4°C. Microbiological evaluation was carried out as standardized. The sensory analysis involved 7 trained tasters, who evaluated the attributes: acidity, sweetness and gel consistency using a continuous scale of 10 cm of length of increasing intensity from left to right. Sensory results were processed by dual classification variance analysis and Duncan's rank test. For 21 days the significant differences in the evaluations of acidity and sweetness of the dessert did not favor the rejection of the samples, it maintained a gel consistency between very light to light that corresponds to the texture of a fresh product, and a microbiological stability. The shelf life of the fermented dairy dessert was established at 21 days, provided that the temperature of 4ºC is guaranteed and the product is packaged in 450 m L plastic pots with plastic lids.
Rheological evaluation of cassava flour and corn starch mixtures
With the aim of evaluating the rheology of wheat flour substitute mixtures for producing food for patients requiring a low-protein diet, the behavior of cassava flour and corn starch mixtures was studied in ratios of 10:90, 30:70, 50:50, and 90:10 using the Mixolab 2 equipment with the Chopin Standard working protocol (AACC 54-60.01). All premixes showed high hydration compared to that expected for wheat flour. It was observed that increasing the percentage of cassava flour resulted in greater consistency in the initial stages of mixing and heating, but decreased maximum viscosity (C3), gel stability (C4), and retrogradation (C5).
rheology, cassava flour, starch, mixolab
Sensory analysis applied to the preservation of strawberry and pineapple flavored waters
The aim of the research was to study the sensory behavior of strawberry and pineapple flavored waters with sweeteners at room temperature and in PET containers for six months. First, 5 experts checked the sensory quality of the added flavorings as an ingredient by smelling them on strips, rating them with the help of the method with specifications. The methodology followed in the water conservation study coincided with that used in the durability studies, so in an initial session seven tasters described the appearance, smell and taste of both products at time zero, issuing a judgment on a scale of five quality categories, from very poor to excellent. This description served as a standard for subsequent evaluations over time. Each evaluation recorded the sensory changes perceived compared to time zero and the previous evaluation. The sensory quality of the ingredients strawberry and pineapple flavorings was rated as excellent, as they defined the flavoring, their notes were typical and harmonious, and its scent in the strip persisted for more than the 30 established minutes. The pineapple flavored water was accepted up to five and a half months; at 150 days (5 months) of study it still presented a sensory quality of good, with a light intensity pineapple smell and taste, a very light acidic and sweet taste, and a light-yellow color. While the strawberry flavored water showed a shorter preservation time of three and a half months, at 90 days (3 months) it was qualified for the taster as good, with a light pink color, a light strawberry smell and taste, very light sweetness and a light acidic taste.
sensory quality, flavored waters, preservation
“Cata” method for the descriptive evaluation of chocolates with untrained evaluators
The “Check all that apply” method consists of a versatile multiple-choice question in which respondents are presented with a list of words or phrases and asked to select as many options as they consider appropriate. It is a rapid description technique, which has been successfully used to describe a wide variety of products, many with untrained consumers, allowing the training time and costs involved in the training and maintenance of a trained evaluators group to be minimized. The objective of this research was to evaluate the performance of the “Mark all that apply” method with consumers in the evaluation of chocolate samples, based on the comparison with the description obtained with trained tasters. Using both methods, similar descriptors were obtained; a difference was clearly seen between the samples evaluated; one with a greater dairy flavor, fatty perception, creaminess and softness. Another astringent, with greater bitterness, a marked flavor and smell of cocoa/chocolate, bright and dark. One of them, totally different, fragile, sweet, rough, soft and dull. The two-dimensional spaces generated by the statistical processing of both methods have a great similarity, with an RV vector correlation coefficient of 0.86, obtained by the procrustes analysis applied to the matrix constructed with both configurations. The CATA method provided a good semantic richness and regarding the practical aspect the method is fast, simple and easy to understand by the evaluators.
sensory evaluation, check all that apply, CATA, consumers
Projective map for the sensory evaluation of natural yogurts with untrained tasters
This research aims to validate the sensory characterization of natural yogurt samples performed by untrained evaluators using a "Projective Map" by comparing it with the results obtained from the evaluation of these products by a group of trained judges using a traditional profile. Both methods yielded similar descriptions; the generated two-dimensional spaces showed great similarity, with vector correlation coefficients greater than 0.8. The Projective Map generated a large number of terms that allow for the assessment of consumer perception, although it did not include technical terms as the trained judges did. The Projective Map is a rapid method, although the procedures for data collection and processing are laborious and require specialized knowledge of multivariate statistical techniques.
sensory characterization, consumers, projective map
Characterization of a pound cake enriched with vitamins and minerals
The aim of this research was to evaluated the incidence of the addition of a pre mixture of salts and vitamins, in the quality of the pound cake intended for pregnant women. The pound cake was made adding to the formula a pre mixture of vitamins and mineral salts. The moisture content, displaced volume, and specific volume of the pound cake were determined, and the results were compared to a control sample. The energy, protein, fat, carbohydrate, total fiber, vitamin, and mineral content of the cake with the added premix were calculated. Sensory characterization was performed, and a descriptive data sheet was prepared. The moisture content of the pound cake with the added premix was 20.07%, significantly higher than the 17.01% of the control sample. No significant differences were found between samples regarding the volume of displaced seeds and the specific volume. The pound cake enriched with the vitamin and mineral premix provided 349 kcal of energy, 5.15 g of protein, 10.61 g of fat, 58.87 g of carbohydrates, and 0.91 g of total fiber per 100 g, as well as vitamins (B1, B2 y B3) and minerals (Ca, Mg, Na, Zn, and Fe). No sensory differences were detected between the enriched pound cake and the control. The pound cake with the added premix was rated as excellent.
pound cake, characterization, bakery products, premix
Sensory, emotional, and consumption evaluation and characterization of cookies sweetened with agroecologically grown Stevia rebaudiana Bertoni leaves
Excessive consumption of simple sugars has adverse effects on health. The objective of this research was to determine the potential of agroecological Stevia rebaudiana Bertoni leaves as a substitute ingredient for sucrose in cookie formulations. Overall acceptability was studied on a 9-point hedonic scale, organoleptic attributes on a just-right scale, and sensory, emotional, and consumption characteristics using CATA (check-all-that-apply) in consumers. The overall acceptability of the three cookies (n=119) was significantly different. The aftertaste did not show significant differences, with positive results for those made with Stevia. The average sweetness of the formulation with 50% Stevia was close to the just-right point. This cookie was characterized by the terms “for a snack” and “to accompany mate.” The cookie sweetened with 50% Stevia is presented as a potential consumption option. These findings encourage further work with this formulation.
Natural sweetener; food; check all that apply
Development of a calcium-fortified gelatin powder for the elderly
Osteoporosis is the most common metabolic bone disease in elderly people and one of the risk factors is low dietary calcium incomes. The WHO/FAO Food Fortification Guide describes the appropriate calcium salts for use, including calcium carbonate. The goal of the research was to develop a calcium-fortified gelatin powder for the elderly. For its compliance, the concentration of calcium carbonate, the physical-chemical, microbiological and sensory characterization of the fortified gelatin was determined and its cost was estimated. Three treatments were designed with three calcium concentrations and the best sensory acceptance was selected. A formulation was obtained that provides a calcium content of 200 mg/100, characterized with a humidity of 3.41%, pH equal to 4.4 and °Brix of 84,7, with adequate microbiological characteristics that ensure its health quality. The tasters described it as a crystalline gel, of color associated with the flavor it represents and uniform, without turbidity or opacity, clean, without particles in suspension, nor sediments, with smell and flavor characteristic to the flavoring used, balanced sweetness and acidity, without strange or calcareous notes, texture of a well-formed gel, firm, elastic, although it practically does not offer resistance to biting and disintegrates easily in the mouth, without adhesiveness. The product has a cost of 94.99 pesos in national currency.
Validation of the pivot profile method with untrained evaluators for the sensory description of hams
Recent advances in sensory evaluation have allowed the development of rapid description techniques that stand out by eliminating training time and thus minimizing the costs involved in forming and maintaining a trained panel. The Pivot Profile Method uses a comparison approach against a reference and is derived from the free description method, as no descriptor or scale is imposed. Although not widely used, it has been used in various food products such as wines, coffee, and yogurt. The aim of the investigation was to validate the performance of the "Pivot Profile" method with consumers in the evaluation of different ham formulations, based on comparison with the description obtained by trained evaluators. Both methods obtained similar descriptors, and a clear difference was observed between the evaluated samples. It was shown that 30 consumers were sufficient to obtain a sensory characterization similar to that obtained by trained judges. The two-dimensional space generated through the statistical processing of the Pivot Profile was highly similar to the space generated by trained tasters when evaluating using a conventional profile. The method also made it possible to identify which attributes are important to consumers, and from a practical point of view, it is quick, simple, and easy for evaluators to understand.
Pivot Profile, consumers, sensory analysis, ham
Development of a syrup based on blood and honey
Iron deficiency anemia is the hematological condition of greater prevalence in pregnant women, can compromise pregnancy, childbirth or fetus. The objective of the study was to develop a syrup for the feeding of this population sector, based on blood and honey with adequate quality, compositional, sanitary and sensory characteristics. To the product obtained, the determinations were made moisture, protein, iron, pH, water activity, soluble solids, count of microorganisms at 30°C, count of total coliforms, thermo tolerant coliforms, yeasts and molds. For the sensory evaluation, the taste characteristics were considered, smell, texture, and the bloody aftertaste, which were evaluated by seven trained tasters using a linear scale of 10 cm in length of increasing intensity from left to right, limited at both ends from absence to very marked, and in the case of the overall sensory quality, with extremes of with extremes from bad to excellent. The supplement presented a moisture content of 7.0%, proteins 0.52%, water activity values of 0.84 and pH of 4.7. The iron content of the syrup is 15.4 mg / 100 g of product, guarantees in a tablespoon of the same 2.8 mg of iron, being 10% of the recommended daily intake for pregnant women. The microbiological indicators of the product, fulfilled established specifications endorsing its adequate sanitary hygienic quality. The supplement developed was characterized as a syrup of taste and smell typical to the additive of flavor used, sweetness and moderate viscosity, and without blood aftertaste.
anemia, nutritional supplement, pregnant women
Pivot profile: a method for sensory characterization using untrained evaluators
In recent years, rapid description techniques have been developed within sensory analysis that allows the use of untrained evaluators or regular consumers. This has the advantage of eliminating training time and thus minimizing the costs involved in forming and maintaining a trained evaluators group. Among these new methods, the Pivot Profile method stands out for its ease of use for consumers. It is based on comparison with a reference and is derived from the free description method, as no descriptor or scale is required for evaluators to use. The following review aims to gather important information regarding this method used for sensory characterization with consumers, focusing on the procedure for its implementation, data processing, statistical analysis, and its advantages and limitations.
Pivot Profile, consumers, sensory analysis
Sensory analysis in the development of a flavoring similar to roasted hazelnut
The aim of the research was to propose a flavouring similar to roasted hazelnut using sensory analysis as an instrument. Three final formulations (AT 8, AT 9, AT 10) were determined for their sensory quality by sniffing them on olfactory strips by the experts. The one that reached the highest category was applied in doses of 0.05; 0.07 and 0.09 to one milk and tasted by seven tasters trained in flavorings and dairy products. From the best formulation of the flavoring, three batches were elaborated on an industrial scale, and the experts identified their olfactory notes and assessed their intensity on a linear scale of 10 cm in length, structured every 2 cm with increasing intensity from left to right from absence to very marked. The data was entered into STATISTIC for processing. Its acceptability was determined with 100 consumers, to whom a hedonic scale of seven categories was applied. The formulation selected was AT 10, due to the balance between its typical notes and marked persistence. The dose of 0.07% is the most convenient, defined with marked intensity to roasted hazelnut, and there is harmony product-flavoring. The quantitative descriptive sensory profile of the flavoring is characterized by notes of dry fruit, oily, creamy milk and herbal of moderate intensity, with a light sweet note, a marked nut note, and notes of toasted, malt and caramel between moderate and marked. The flavoring reached the level of liking corresponding to "I like it a lot".
Flavoring, sensory quality, sensory profile, acceptability
Peach flavoring development with green notes
The peach is a sweet, juicy fruit widely consumed throughout the world. Due to its sweetness, this fruit is widely used in the food industry. It is of interest to develop a peach flavor similar to the natural one, to increase the range of new products and replace similar imported flavors. For this formulation, the appropriate chemical ingredients were selected to imitate the smell and taste of the natural fruit. The flavoring presented chemical components for a concentration of 11.35% m/m. To achieve the freshest and most harmonious flavor possible, the esters (propyl hexanoate, butyl octanoate, ethyl butyrate, and hexyl acetate) were the most qualitative and quantitative contributors, providing the fruity note, in addition to a compound (linalool), a terpene with an alcohol group, providing a floral scent with greenish notes. The flavoring dose applied to milk was 0.5%, which obtained a mean score (standard deviation) of 4,1 (0.3), corresponding to good quality. The estimated cost for the flavoring was 50.37 CUP/kg, which had a positive economic impact compared to imported flavoring (imported peach flavoring cost 4.5 USD/kg), with a saving of 57.53 CUP/kg, achieving a positive economic contribution. The dear cost for the flavoring was 50, 37 CUP/kg that compared with the one cared he/she had a positive economic effect, (flavoring of cared peach 4,5 USD / kg) with a saving of 57,53 CUP/kg, achieving a positive economic contribution.
Flavor peach, compound volatile, sensory evaluation
Evaluation of a pastry product made with corn flour (zea mays) variety tizate
Two formulas of a native pastry product, corn salpor, were made with variations in the ingredients. Its sensory evaluation was carried out at the laboratory scale, with eleven evaluators experienced in the consumption of the product, who issued criteria on the variables: taste, texture, smell and general acceptance, with the help of a hedonic scale of nine categories of liking level, whose extremes ranged from “I am extremely disgusted” to “I like it extremely”. A descriptive statistical analysis was carried out calculating measures of central tendency and dispersion and also, the Wilcoxon test, considering the quality of the matched data test, since the same evaluators tasted both formulas according to their corresponding run. The production costs of salpor were determined, establishing a sale price. The two formulations are to the liking of the surveyed evaluators as demonstrated by the rating given to the variable: general acceptance located in the category of 'I like it very much'. Wilcoxon's test indicated differences in texture and odor in favor of Formula 2, but not in taste and acceptance over Formula 1. The production cost for a 50 gram unit for Formula 1 is USD 0.50, while for Formula 2 it is USD 0.46. The production costs of the flour and the calculated splashes, yielded higher prices than similar products of the market.
Native pastries, acceptability, economic analysis
Technological process of coconut flour from non-defatted pulp
The coconut (Cocos nucifera L.) is a very versatile fruit for gastronomic and industrial use, with a high content of nutrients and essential micro minerals for health. This variety is widely cultivated in tropical areas, where Cuba has become one of the main producers and consumers. Coconut copra flour is one of the main by-products. To define the optimal formulation, 3 process variants were carried out using 10 kg of whole coconut mass per batch, differentiated by the convective drying temperature at 60, 70, and 80 °C until obtaining a moisture content of less than 5%. The average yield of the dehydrated product was 38.83% m/m, with variant 1 being the best process variant in terms of sensory evaluation.
coconut flour, convective drying, optimal, sensory
Modeling the convective drying kinetics of coconut chips pretreated with osmotic dehydration
The aim of this research was to evaluate the kinetics of drying and quality indicators of coconut chips (Cocos nucifera L.) dried by osmoconvection. Coconut is rich in potassium, protein and fatty acids, especially medium chain saturated fatty acids. Osmoconvective drying of the coconut chips at 50, 60 and 70°C required 80, 75 and 60 min, respectively, to reduce the moisture content from 30.09% m/m after osmosis to 5% m/m. Fresh coconut had an initial humidity of 46.28% m/m, which decreased by 16% m/m after osmotic dehydration. The most suitable model to represent the kinetics of the moisture ratio of the coconut chips corresponded to that of modified Midilli. Effective diffusivity of the water was 6,48 × 10−10, 8,11× 10−10 and 9,73 × 10−10 m2/s, for 50, 60 and 70°C, respectively, in the convective drying. The differences with other similar investigations can be given by the type of energy transfer, the operational parameters of the drying, the species used, semi-thickness of the sample and that, at high drying temperatures, due to the fast evaporation rate, it is possible to obtain higher effective diffusivity values. The activation energy of the drying process was 18.74 kJ/mol, which is in the range for food products. The colorimetric parameters were affected with the increase of the drying temperature and it is evident that non-enzymatic browning reactions occur during drying. Samples dehydrated at 50°C were those with the greatest defects in appearance and texture. The sample was chosen at 60°C, as the most accepted taking into account its organoleptic quality.
Cocos nucifera, chips, osmoconvective drying, kinetics
Technological process for obtaining coconut water by heat treatment
Coconut water (Cocos nucifera L.) is a natural beverage obtained from the endosperm of the coconut tree. It is also nutritious and beneficial for health. Three pasteurization processes were performed on coconut water (90°C for 5 min, 80°C for 15 min, and 70°C for 25 min), using a total of 30 kg of fresh coconut. Ten kg of fresh coconut were processed for each trial. To select the best process, a sensory characterization of the water obtained from the three processes was performed by a panel composed of five judges familiar with coconut water. They described its appearance, smell, and taste to develop a qualitative sensory profile. According to the results, the selected process was the most appropriate procedure to obtain good quality, colorless, and translucent coconut water. The calculation of the cost estimate, on an industrial scale, was carried out using the cost sheets used by the IIIA Economics Department, where the price of coconut water packaged in STD 314 bottles was 34.55 pesos in national currency.
Nutritional status and risk of abdominal adiposity in a labor environment
Alterations in nutritional status cover several situations that have been increasing, representing a serious challenge for health systems. In order to evaluate the nutritional status and risk of abdominal adiposity in a labor environment, a descriptive cross-sectional study was carried out on 88 workers using stratified sampling by work direction and age groups. Nutritional evaluation was carried out using the values of the Body Mass Index and risk of abdominal adiposity using waist circumference values. Nutritional status was characterized; the 52 % of the participants in the study possess high prevalence of malnutrition, with predominance of greater affectation for excess in the 43,1 % of women and the 39,7 % presented increased or very increased abdominal adiposity risk, that leads to the establishment of chronic diseases that increase cardiometabolic risk.
nutritional status, overweight, waist circumference, risk of abdominal adiposity