José Manuel Juárez-Barrientos

Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo).

The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality.

Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper

1 Tecnol ogico Nacional de M exico/Instituto Tecnol ogico de Tuxtepec, Av. Dr. V ıctor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico 2 Tecnol ogico Nacional de M exico/Instituto Tecnol ogico de Durango, Blvd. Felipe Pescador 1830 Ote, Durango, Dgo, C.P. 34080 A.P. 465, Mexico 3 Department of Family and Consumer Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA

Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel

Summary The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese-making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese-making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted.

Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernourishment

Abstract There are currently a number of health problems worldwide, especially in underdeveloped and developing countries, which are caused by factors such as traditions, customs, and inadequate food availability. Protein malnutrition is one of these problems and mainly affects children who consume large quantities of snacks that are high in fats and carbohydrates. For this reason, alternative feeding practices that contribute to good nutrition are needed. The technology that is most commonly used for the production of snacks is the extrusion process. This is a mechanical process that induces thermal and mechanical energy to process food at a high pressure and temperature for a short time. Most of these snacks are made with cornstarch, wheat, rice, oats, and potatoes, but are low in nutritional value (e.g., protein, fiber, and vitamins). The wide acceptance of such products has led researchers to develop various snacks that are rich in proteins, exploring the use of unconventional raw materials such as milk proteins, legume seeds, and vegetable flour. Therefore this review explores the most important parameters in the development of extruded snacks to deliver protein sources to address the global issue of protein malnutrition.

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel

The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fishers test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data.