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)
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
Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
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
Margarita Nuñez de Villavicencio- Ferrer
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
Vitamin-enriched yogurt for pregnant women
Considering the importance of food safety and quality, the food fortification during the pregnancy period, and taking into account the nutrient deficiencies and the daily intake necessary to consume in this population sector, was carried out this investigation with the aim of establishing the formulation of a fermented milk that it considers the use of the Bioyogur culture and the fortification in folic acid and Vit D3, and that it presents adequate compositional characteristics of hygienic, sanitary and sensory quality. To select the culture level, the behavior of three inoculation levels of bioyogurt culture on the kinetics of lactic acid fermentation developed during the incubation stage was evaluated. The vitamin dosage was established considering their daily requirements and an intake of fermented milk equivalent to a 240 g portion twice a day. Two fermented milk were obtained that meet the daily needs of pregnant women, the sensory quality of both was valued by the tasters like very good. The microbiological indicators met the established specifications, which guarantees its adequate sanitary quality. The sum of microorganisms found in 24 h met the minimum count requirement of 107 CFU/mL, so fermented milks can be classified as potentially probiotic.
Development of a fermented dairy dessert
The aim of this research was to develop and evaluate a fermented dairy dessert soursop flavor destined for the feeding of the Cuban elderly, which presents adequate quality characteristics. Modified starch, gelatin and guar gum levels of 1.5 to 4.5%, 0.4 to 0.8%, and 0 to 0 were considered. 2% respectively. An experimental design of I-optimal response surface was used, considering as response variable the sensory attributes: consistency, taste and overall quality. The analysis of the results was carried out using surface response methodology and numerical optimization of multiple responses. The variables to control were: Total acidity (as lactic acid), fat and total solids. To select the proportion of Guanabana flavoring, the optimum formulation was subjected to an ordering test by applying the Friedman test. Obtained the best variant, the fermented dessert was characterized in its main physical chemical, microbiological and sensory indicators. The results showed that it is possible to develop a fermented dairy dessert flavor guanabana with adequate compositional, microbiological characteristics. From the sensory point of view, it was described as a uniform white dessert, with a defined smell and flavor of guanabana, with balanced sweetness and acidity, a firm gel consistency between moderate and marked, without whey exudation and obtained a global quality of very good.
Formulation of energy bars with different binders
Energy bars have become a trend for a healthy life style. Their ingredients must be properly combined to ensure they complement each other in flavor, texture, and physical properties. In this study, three formulations were developed, varying the types of binders in a 50/50% ratio of dry ingredients to binders. Acceptance or liking was assessed using a seven-point hedonic scale for overall acceptance, and the attributes of sweetness, hardness, and stickiness were evaluated using JAR scales. The bar made with honey and sugar showed a higher level of sensory acceptance.
energy bars, binders, sensory evaluation
Identifications of attributes associated with the sensory quality of powdered mixtures for desserts
The aim of the article was to identify attributes associated to the sensory quality of powdered mix: custard and gelatin. Participated 48 university students, habitual consumers of this product. The method of focus groups was applied, so four groups were formed, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each one, to achieve a better precision in the remaining interviews. The mentioned attributes were grouped by organoleptic characteristic, determining their frequency and the percentage that these represented according to the total number of students. For the custard, a total of 67 attributes were identified, which they use as signals of sensory quality to accept and prefer it. Of these, 20 were related to their appearance, 17 with their smell, 16 with their taste, and 15 with their texture. For the gelatin, 75 attributes were identified, of these, 25 were related with their appearance, 16 with their smell, 21 with their taste, and 13 with their texture.
powdered mix, custard, gelatin, attributes, sensory quality, focus group
Formulation of a nutritional bar for cuban older adults
The aim of this study was to develop a nutritional bar based on peanuts, sesame seeds, and honey, enriched with powdered soy milk and dehydrated egg for the Cuban elderly. An IV-Optimal mixture design was used, with sensory attributes as response variables. The product was characterized based on its moisture and ash content, an assessment of its theoretical nutritional composition, microbiological tests, and a sensory description. The bar was obtained with adequate sensory and nutritional characteristics for the Cuban elderly, with a moisture content of 6.86%, ash content of 2.0%, and a theoretical nutritional composition of 498.31 kcal; 16.58 g/100 g of protein; 26.75 g/100 g of fat; and 47.81 g/100 g of carbohydrates, which qualifies it as a protein bar. The product is safe and of good sanitary quality. Sensorially, it has a harmonious flavor with all components perfectly balanced: sweet, slightly hard, with very slight adhesiveness or stickiness to the molars and palate, with a slight perception of fat both on the lips and inside the mouth, and with adequate chewability.
Chocolate flavoring is a new product, and is presumed to meet the expectations of consumers who prefer this flavor. The aim of the work is to develop it and evaluate its cost. Four formulations were prepared in total, combining different amounts of chemical aromatics to achieve the desired chocolate note. During its development, the quantitative distribution by chemical group and the sensory contribution of each component were analyzed through the calculation of the values of the odor activity, VAO (µg/kg) in water. The evaluation of the sensory quality of the formulations was carried out with trained tasters who sniffed the flavorings applied in olfactory strips. The one selected as the best was applied to a milk at a dose of 0.08%, and it was evaluated on a scale of five quality categories. The selected flavoring presented components for a concentration of 1.2% m/m of chemical aromatics and 98.5% of concentrated cocoa husk extract. The highest qualitative percentage of compounds that accentuate the notes of chocolate are vanillin and 2.3 dimethyl pyrazine. The compounds with the highest sensory input were diacetyl, isovaleric acid and enantic ether. The sensory quality of the flavoring was valued as good. The estimated price of the flavoring was 318.03 CUP/kg.
flavoring, chocolate, sensory quality, cost
The partial replacement of 10, 15, 20 and 25% of wheat flour with banana flour in soft crust breads and palitroques was evaluated. Water absorption and expansion times were adjusted according to the requirements of the masses. The moisture content of the products was determined. The height, diameter, volume and specific volume of the breads were evaluated. Both products were sensory evaluated through a qualitative descriptive analysis. Water absorption increased with increasing substitution levels. The moisture of the products was within specifications. Bread with 25 % was rejected, those with 10, 15 and 20 % were rated as excellent, good and acceptable respectively. The palitroque with 10 % was evaluated as excellent, the 15 % and 20 % as good, and the 25 % as acceptable.
"Cata" (check all that apply) method for the sensory characterization of spreadable cheeses with untrained evaluators
One methodology for sensory characterization based on the evaluation of individual attributes and that can be used with consumers is the CATA method (Check all that apply), a technique with a wide range of applications. The objective of this study was to evaluate the performance of the CATA method with consumers in the evaluation of spreadable cheeses by comparing it with the description obtained from trained tasters. Both the conventional profile with trained evaluators using statistical processing using Principal Component Analysis and the CATA method with consumers applying Multiple Correspondence Analysis yielded similar descriptions, and the evaluated samples were clearly differentiated. The two-dimensional spaces generated by both methods are highly similar, with a vector correlation coefficient RV of 0,975. The CATA method does not provide greater semantic richness; on the contrary, confusion may arise regarding some sensory terms if not well explained to the consumers performing the test. However, in practice, it is quick, simple, and easy for evaluators to understand.
sensory evaluation, consumers, Check-all-that-apply, CATA
Evaluation of the incorporation of fructooligosaccharides in chocolate filling
This study aimed to evaluate the addition of FOS to a marzipan filling for the production of artisanal chocolates. A blending design with six experimental runs was used, with fructooligosaccharide and glucose contents (50-100%) as limits. The sensory response variables measured were orange flavor, sweetness, viscosity, and overall quality. Numerical optimization was performed, imposing the constraint of maximizing overall quality, with orange flavor and light to moderate sweetness equivalent to scores of 5.5 and 6.5 cm on the structured scale used. The optimal blend was found to use 76.6% FOS and 23.4% glucose syrup.
marzipan filling, fructooligosaccharides, glucose syrup
Search of attributes or terms associated to the sensory quality of the filled chocolates.
The aim of the article is to identify attributes associated to the sensory quality of the filled chocolates and 48 university students; habitual consumers of this product participated. The method of focus groups was applied, conformed to four groups, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each a, to achieve a better precision in the remaining interviews. The mentioned attributes grouped for characteristic organoleptic, being determined their frequency and the percentage that these represented according to the total quantity of students. They were identified in total, 83 attributes that use like signs of sensory quality to accept and to prefer this type of chocolates. Of them, 24 were related with their appearance, 17 with their smell, 22 with their flavor, and 20 with their texture. These can be consulted to establish the final attributes to evaluate for the tasters.
filled chocolates, attributes, sensory quality, focus group
Definition of attributes of sensory quality for mortadella
This study was carried out in the Research Institute of Food Industry, with the aim of defining the attributes of sensory quality for the product meat mortadella, elaborated by their Plant Pilot of Meat and marketed under the mark “Aurora ". In the search of attributes, tasters and experts participated, and the used generation method corresponded that of previous list. The presented listing included 18 attributes, and they were guided to mark alone those that were considered determinant for the liberation from the product to the market. Seven attributes finally were established: 1) conformation of the sausage, 2) color (internal aspect), 3) typical smell, 4) typical flavor, 5) condiment, 6) stability and 7) easiness of having sliced, which are more precise in number and content, in accordance with the standardized criteria for stablishing attributes involved in de sensory quality of foods.
Characterization of a shaped product (croquette)
This work was carried out in the Pilot Plant of Meat management of the Research Institute for the Food Industry (IIIA) with the aim of characterizing the new formulation of croquette shaped product "Aurora", it is distinguished by the total exclusion of the healing salt from its formula and the adjustment of the other ingredients. The product was characterized from the chemical, microbiological, sensory point of view and also, its conservation was studied for a period of three months under freezing conditions. To investigate its acceptability, a hedonic scale of seven categories of level of liking was applied to 100 habitual consumers. The new formulation meets the standardized chemical, microbiological specifications for this type of meat product, and its sensory quality is good. No changes in quality were detected during the time of the conservation study. It reached the category of "like a lot," according to the results of the processing of the evaluations given by the surveyed consumers.
croquette, curing salt, characterization, conservation
“Flash profile” method for descriptive sensory evaluation of chocolates with untrained evaluators.
In recent years, techniques have been developed to describe the sensory attributes of food products that allow training time to be eliminated and thus minimize the costs involved in the training and maintenance from a group of trained tasters, since these new methods allow the use of human without training. One of these modern techniques is the “Flash Profile” method. The objective of this research was to evaluate the performance of this method using consumers in the sensory evaluation of chocolate samples, comparing it with the description obtained with trained tasters through a Quantitative Descriptive Analysis. Similar descriptions were obtained by both methods, the samples evaluated were clearly differentiated, the spaces generated by both methods have a great similarity, with an RV vector correlation coefficient of 0,76; obtained by Generalized Procrustes Analysis. The Flash Profile provided greater semantic richness, but not in all cases were terms discriminatory between the samples. In practical terms, the Flash Profile is fast, with an evaluation scale that is easy to understand, although it is laborious and requires specialized knowledge in multivariate statistical techniques.
sensory evaluation, consumers, flash profile
Reformulation of a mixed product (hamburger dough)
The price of pork today is about 1.5 times higher than that of the beef. A variety of products are developed at the Pilot Plant of Meat of the Food Industry Research Institute, including hamburgers. The objective of the work is to reformulate the mixed product (hamburger dough) to reduce its production cost. The reformulation was based on the total substitution of pork with beef and mechanically recovered meat (MDM), while maintaining the same percentage of addition of the rest of the seasonings. Three formulations were developed, the response variable to select the best one was its sensory quality.The selected formulation was characterized from the chemical, microbiological and sensory point of view, studying its conservation for a period of three months under freezing conditions. The new formulation meets the specifications established for this type of meat product and achieves a reduction in the cost of 24464.18 CUP per ton of hamburger dough.
hamburger, reformulation, characterization, conservation
Sensory evaluation at a population scale of a mortadella with cowpea been incorporation
The Meat Pilot Plant of the Food Industry Research Institute developed a mortadella with the incorporation of Cowpea bean paste as an extender, that obtained satisfactory results from the chemical, physical, microbiological and quality sensory point of view. Therefore, the aim of this work was to evaluate the acceptability of the product to populational scale. The mortadella to be supplied was produced using the traditional method, and 100 workers, regulars consumers of the product, participated in the study. A 9-point hedonic scale, was applied, with extreme liking level of pleasure from “I like it extremely” to “I dislike it extremely. The product had a high acceptability, since 97 % liked of those interviewed. Of them, 13 % qualified as “I like it extremely”, 41 % to “I like it very much”, 33 % to “I like it moderately” and 10 % to “I like it slightly”.
cowpea been, acceptability, consumers, mortadella
Sensory evaluation to populational scale of a sugar free ice cream
In the Research Institute or the food industry was developed a sugar free milk ice cream, it was obtained a satisfactory result from the physical, chemical, microbiological and sensory quality point of view. For this reason, the aim of this work was to evaluate the acceptability of the product to population scale. The ice cream was elaborated in the institution, and 100 workers, habitual consumers of the ice cream, participated in the study, to those a hedonic scale of 9 points was applied, with levels ends of pleasure from "I like it extremely" to "I dislike it extremely. The ice cream had a high acceptability, since it liked to 98 % of those interviewed. Of them, 9 % evaluated it in of “Extremely liked ", 52 % “Liked a lot”, 15 % “Moderately liked” and 22 % “Liked slightly."
ice cream, non-caloric sweetener, sugar reduction, consumers
Sensory characterization of strawberry ice cream by consumers
The aim of this work was sensory strawberry ice cream characterize using consumers. Participated 100 people, who were given two samples of ice cream, each made with the ingredient: strawberry paste flavoring from a different supplier (A and B). The sensory characterization was carried out with the CATA method, abbreviation in English 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 it very much”. The ice cream (supplier A) was described by consumers with the terms: pink color, artificial color, strawberry flavor, dairy flavor, sweet, tasty, good quality and creamy, while, the ice cream with the ingredient from supplier B, with the same terms, but they added artificial and medicinal flavor. The result confirmed that it is possible the use of consumers in the sensory characterization of this product type.
ice creams, consumers, level of satisfaction, CATA method
Development and use of a paste obtained from the cowpea for fine pasta meat products
The use of cowpea bean paste in a fine paste product as a substitute for 100 % formula water, sodium tripolyphosphate, and carrageenan was evaluate, 3 runs of 50 kg each were made. The composition and general characteristics of the product were determined. The sensory attributes evaluated were: appearance, color, smell, hardness and flavor using seven tasters trained in the meat products and a scoring test with a sensory quality scale of 7 points. A thin paste meat product with cowpea bean paste was achieved, which meets the quality parameters established for this type of product, of very good sensory, physical, chemical and microbiological quality.
cowpea beans, meat products, mortadella, sensory quality
The effect of partial replacement of 5 and 10 % of wheat flour with pumpkin flour on dough rheology (with the mixolab equipment in farinograph simulator and standard mode) and in the quality of the soft crust bread to which the moisture content, height, diameter, specific volume and sensory characteristics (external and internal appearance, smell, flavor and overall quality) were determined. With the increase in the level of substitution, the absorption of farinographic water increased significantly but was not reflected in the baking absorption. The development time increased and the stability of the curve decreased. The dough with the pumpkin had greater degradation due to the effect of alpha amylase, less gel consistency at the beginning of gelatinization, during heating, mixing and finally provided less retrogradation. A notable affectation of the physical and sensory attributes of the breads was observed with the increase in the substitution level; breads with 10 % pumpkin flour were rejected. A population tasting was carried out with 100 consumers with the breads with the best results (5 %) to evaluate their degree of acceptance that reached the like category, on the liking level scale used.
wheat flour, pumpkin flour, rheology, bread
Obtaining and characterization of green banana flour
Banana of the CEMSA burro was used, which was washed, the fruit was selected, immersed in water, sliced, dried at 50 0 C for 8 h and ground in a hammer mill. To characterize the flour, moisture, particle size, apparent density, angle of repose, water and oil absorption capacity were determined. Its sensory quality was evaluated through a qualitative descriptive analysis. The flour presented 6,53 % humidity, 40,17 % particles with a diameter less than 0.1 mm, gelatinization temperature of 76 0C, apparent density of 0,67 g/ml, 530 angle of repose, capacity of water absorption and oil absorption, of 2,31 g of water/g and 1,08 g of oil/g respectively. Sensorily, the flour had a light cream color, a very light banana smell and flavor, and was rated as good.
Rheological evaluation of wheat and banana flour mixtures.
The effect of partial replacement of 10, 15, 20 and 25 % of wheat flour with banana flour on dough rheology was evaluated. A Mixolab was used in accordance with the provisions of the Simulator work protocol (Chopin S) to measure water absorption (%), development time (min) and curve stability (min). With the standard protocol, all parameters of torque (Nm), time (min) and temperature (oC) were obtained in mixing, heating and cooling. The banana flour doughs evaluated in the mixolab showed an increase in water absorption and a decrease in stability. The retrogradation and gel strength indicators varied with respect to the control sample depending on the substitution percentage.
rheology, flour, banana flour, wheat flour
Pilot or industrial scaling, characterization and estimation of the shelf life of a sugar reduced ice cream
Three batches of 20 L of milk ice cream with guava pulp and sugar substitution were developed in order to know its physical, chemical, microbiological and sensory characteristics, and establish its shelf life. Their content of fat, total solids, proteins, ash and carbohydrates (by difference) was determined. During the freezing process, the overrum was controlled. In addition, melting was determined. The sensory characterization was carried out using a panel of seven judges trained in the tasting of this product. Coliform microorganism counts and microorganism counts were performed at 30 ºC. A partially staggered design was used to estimate the useful life, considering a possible useful life of three months. The ice cream showed satisfactory general characteristics. It had protein content of 2,6 %, fat of 7,1 % and carbohydrates of 12,85 % and a caloric value of 112 Kcal/100 g. The microbiological indicators complied with the established standard. Their sensory quality was valued as very good. After two and a half months, the ice cream does not show changes in quality.
ice cream, non-caloric sweetener, sugar reduction