Laura T. Rodriguez Furlán

Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

This work deals with the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting formulations were compared with full-fat minced meat, as control. The results showed an increase of protein contents after fat replacement, while a fat reduction of 20-35% produced light products enriched with proteins and inulin as the functional ingredient. No change was observed in color, flavor, or taste among the samples. However, the sensory analysis showed that the combination of plasma protein (2.5%w/w) and inulin (2%w/w) had the best acceptability with respect to consistency, and had a lower fat drain from the emulsion. Texture profile analysis revealed that this formulation assimilated the control texture properties, being that this result is required for adequate consumer acceptance.

Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these compounds on textural properties and final bread quality was assessed. The textural studies revealed that with the addition of proteins and inulin, homogeneous and smaller air cells were achieved improving the textural properties while the bread hardness was comparable with breads with gluten. The volume of gluten-free breads increased with increasing proteins and inulin concentrations, reaching a maximum at a protein concentration of 3.5% (w/w). The addition of the enhancers improved moisture retention of the loaves after cooking and an increase of lightness of crumb with respect to the control was observed. The sensory analysis found no statistically significant difference in sensory attributes evaluated with respect to the control, so these ingredients do not negatively affect the organoleptic properties of bread.

Stabilizing effect of saccharides on bovine plasma protein: A calorimetric study

Bovine plasma proteins provide the needed amino acids for the growth and development of an organism. With the purpose of preserving the native structure, related with the protein functional properties, the oligosaccharide inulin was used as protective agent and was compared with glucose and sucrose, during freeze-drying. In the present study, the thermal stability of protein was investigated as a function of type of saccharide in a concentration range of 5-15% (w/v), and at different pHs. The effect of these variables on phase transition, thermal stability and miscibility was assessed by differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). The results of thermal protein properties (denaturation temperature and enthalpy), demonstrated that endothermic transition shifted to higher temperatures, being the stabilizing effect: inulin>glucose>sucrose. The thermal behavior suggests compatibility or interactions between the components of blends. In this way, the micrographs showed a homogeneous distribution of the different phases, corroborating the miscibility in the matrix. The unfolding process was irreversible and could be adequately described by a two-state model.

Development of a Functional Beverage Formulation with High Protein Content, Inulin and Stevia

A beverage formulation with proteins of high quality, inulin, Stevia and C vitamin has been prepared. The protein source was bovine plasma which was concentrated and demineralized by a combined membrane methodologies as microfiltration, ultrafiltration and discontinues diafiltration. The use of inulin as protective agent to prevent protein concentrate denaturation during freeze-drying was assayed. The inulin is a versatile food ingredient and it also has health benefits. The powder obtained has improved sensory characteristic and high solubility. Stevia has been added as sweetness, being a low-carbohydrate, low-sugar food alternative. The formulation could be destined as protein supplement with functional properties or for special dietary use.

Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship between the microstructure and the highest percentage of Bloom was observed. The samples with 100%Su and 50%S+50%Su presented microstructures with channels through which solids and fat could more easily spread to the surface, increasing the fat and sugar Bloom formation. However, 50%St+50%Su and 75%St+25%Su samples showed a minimum Bloom formation, probably due to its dense microstructure with no void spaces. The differential scanning calorimetry studies demonstrated that the samples containing 100%St and 75%St+25%Su showed the smallest decrease of melting enthalpy with increasing temperature. Besides, non-isothermal crystallization kinetics was studied by applying Avrami model. The sample 75%St+25%Su presented the highest values of activation energy showing the greatest stability in the temperature range studied (7°C-30°C).

Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30°C during 100days and the influence of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10%w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes.

Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different properties (chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of fat-reduced sausages) was studied and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents. In this sense, a full factorial experimental design of two levels with central point was used. The samples containing BPP+I and BPP+C showed a synergy in which the binary combinations presented higher values of moisture and protein content than the samples containing the individual components. The reduction of fat content increases the values of hardness and decreases the values of springiness. Samples with 5% BPP (w/w) and binary combinations of BPP+C and BPP+I had the best stability values (low total fluid loss), demonstrating a significant synergistic effect by combining BPP+C. Similar results were obtained from the study of weight loss after cooking. However, both studies showed a destabilization of the sample BPP+I+C as emulsion stability decreased and weight loss increased after cooking compared to binary combinations (P < 0.05). Samples with a binary combination of BPP+C and BPP+I do not present a statistically significant difference in the chewiness with respect to a not-fat-reduced commercial sample (P > 0.05). The less acceptable sample for flavor and texture was the one containing only BPP. However, when BPP combined with I or C, a major acceptability was obtained, demonstrating the synergistic effect of these binary combinations. Therefore, our studies revealed that the binary combinations of BPP with I or C are good alternatives for the development of fat-reduced sausage.

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

Inulin is a generic term applied to heterogeneous blends of fructo-oligosaccharides [1] which are reserve carbohydrate sources present in many plant foods such as bananas, onions, garlic, leeks, artichokes and chicory, which represents the main commercial source. This polysaccharide has a wide range of both, nutritional and technological applications. Nutritionally, inulin is regarded as a soluble fiber which promotes the growth of intestinal bacteria, acting as a prebiotic. Also, is a non-digestible carbohydrate with minimal impact on blood sugar and unlike fructose, it is not insulemic and does not raise triglycerides being generally considered suitable for diabetics and potentially helpful in managing blood sugarrelated illnesses [2-4]. Among the technological benefits, inulin is used as fat and sugar replacement, low caloric bulking agent, texturing and water-binding agent [5,6]. One general property of the saccharides is the stabilization of proteins by their incorporation into carbohydrate solutions before freeze-drying being this a known preservation procedure [710]. The previous incorporation of saccharide promotes the formation of amorphous, glassy systems, inhibits crystallization and influences the kinetics of deteriorative reactions upon storage by which its structured integrity is maintained [8,9,11,12]. To act successfully as a protectant, the saccharides should have a high glass transition temperature (Tg), a poor hygroscopicity, a low crystallization rate, containing no reducing groups. When freezedrying is envisaged as a method of drying, a relatively high T g of the freeze concentrated fraction is preferable. Previous studies demonstrated that inulin meets these requirements being excellent protector of therapeutical proteins and viruses over the drying and storage processes [13,14].