Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones b... more Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya. Se considera que el queso es un producto alimentario que refleja la identidad de un territorio, sus características físicas y humanas, los valores patrimoniales asociados a los procesos de elaboración y comercialización, y a la tradición y transformación derivadas de la evolución tecnológica y de los procesos migratorios. Estos conceptos se ejemplifican a partir del estudio de caso del queso colonia artesanal. Para ello se hizo una revisión bibliográfica y se realizaron entrevistas en profundidad a actores clave del sector quesero. Se encontró que el queso colonia es un producto con gran potencial nutricional, patrimonial y gastroturístico que no es explotado en todas sus posibilidades. Para concluir se sugieren acciones a futuro para paliar esa situación: se apunta a la promoci...
The aim of this study was to evaluate production performance, carcass characteristics and nutriti... more The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.
Current trends in the snack bar market emphasize the incorporation of alternative protein sources... more Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both "high in fiber" and "high in protein". Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein, dietary fiber, minerals, and unsaturated fats. This study aims to explore the nutritional potential of hemp seed to develop a functional food that responds to the needs of such a market highly demanding of plant-based alternatives. Along with seeds protein nutritional quality analysis and lipid profile characterization, three snack bar samples containing hemp seed as a functional ingredient were formulated, according to nutritional claims regulations. Two products with 20% hemp met sensory acceptability criteria. This study suggests hemp seed as a potential functional food ingredient to meet the demand for plant-based alternatives, offering quality protein, digestive benefits due to its high fiber content and an optimal omega 6 to omega 3 ratio. However, there appears to be an upper limit for hemp seed in product formulations due to sensory issues. This study showed that adding more than 40% to a snack bar significantly reduced consumer acceptability and purchase intent.
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “u... more Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre “flan” like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
During the industrial production of pomegranate juice, peel is generated as a by-product. The aim... more During the industrial production of pomegranate juice, peel is generated as a by-product. The aim of this work was to valuate this by-product through the green extraction of soluble antioxidants while recovering insoluble fiber. Pomegranate by-product once dried and ground was subjected to a water extraction process (65 ℃ for 30 min), obtaining two fractions: soluble and insoluble ones. The insoluble fraction had a high fiber content (52,28 ± 2,99 g/100g) while the soluble fraction had a high total polyphenol content (1049,98 ± 3,98 mg gallic acid/100g) and an antioxidant capacity against ABTS radicals of 1486,57 ± 0,05 μmol Trolox/g. Using the soluble fraction, a jelly and a beverage were formulated, while cookies and muffins were formulated with the insoluble fraction. All products were formulated without sugar, and cookies and muffins also complying with the claim "source of fiber". Acceptability was evaluated by consumers (n = 100), being cookies and muffins the most accepted (7,0 and 6,3, respectively). Pomegranate by-product was revalued in a sustainable and low cost way, obtaining new functional ingredients, so representing an opportunity for industry.
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice product... more Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking ...
This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewe... more This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastro-intestinal digestion and colonic fermentation. The duodenal bioaccessibility of glucose, amino acids and phenolic compounds was analyzed. The fermentability of the dietary fiber was assessed by analysis of short-chain fatty acids. Additionally, assessment of the bioaccessibility of phenolic compounds after colonic fermentation was undertaken. The antioxidant, anti-inflammatory and antidiabetic properties of the bioaccessible compounds were studied. Extrusion caused no change in the digestibility of gluten and glucose bioaccessibility (p > 0.05). Moreover, the bioaccessibility of amino acids and phenolic compounds significantly increased (p < 0.05) due to extrusion. However, higher short-chain fatty acid...
Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido ... more Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión Revaluing a brewery by-product. Development of a snack ready to consume obtained by extrusion Reavaliação de um subproduto da cervejaria. Desenvolvimento de um snack pronto a consumir obtido por extrusão luciana talmón (1) maría arburúa (1) sonia cozzano (1) Patricia arcia (1)(2)
This study aimed to determine the effect of the extrusion process on the nutritional and bioactiv... more This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature ) had on BSG’s soluble dietary fiber, free glucose, and overall antioxidant capacity. Proximate composition analyses, amino acid profile, extractable polyphenolic content, and antioxidant capacity of BSG and brewer’s spent grain extruded under optimal conditions (BSGE) were carried out. Food safety was analyzed by their microbiological quality, gluten, and acrylamide content. Optimal extrusion conditions were 15.8% of moisture content, 164.3 revolutions per min and 122.5 °C. BSGE presented 61% more soluble dietary fiber than BSG, lower digestible starch, 0.546% of free glucose, and protein quality parameters mostly like those reported for...
El objetivo de este trabajo fue revalorizar el residuo generado por la industria cervecera como u... more El objetivo de este trabajo fue revalorizar el residuo generado por la industria cervecera como un nuevo ingrediente rico en fibra y proteinas para el desarrollo de panes. Se evaluo el efecto de la informacion nutricional a presentar en forma de etiquetado frontal de octogonos en la aceptabilidad e intencion de compra de los productos desarrollados, contemplando el claim “fuente de fbra” y la advertencia por “EXCESO DE SODIO”. Se elaboraron panes con BSG (Brewer’s spent grain), cumpliendo el claim “fuente de fibra”, panes enriquecidos con fibra y panes de referencia sin incorporacion de BSG. Las pruebas de aceptabilidad sensorial realizadas demuestran que el pan “fuente de fbra” presenta un valor signifcativamente inferior al pan de referencia y al pan enriquecido con fibra, que no presentan diferencias signifcativas entre si. Tras las pruebas de aceptabilidad e intencion de compra con informacion nutricional, se observo que la presencia de la advertencia “EXCESO DE SODIO” represent...
This work evaluated the use of apple juice by-product as a functional ingredient in healthy bakin... more This work evaluated the use of apple juice by-product as a functional ingredient in healthy baking premixes. Due to its high fiber content, this raw material was decided to be used as an enrichment strategy for food product formulation. Apple pomace was obtained as a by-product of the juice industry and was dried and ground to obtain apple flour. Premixes for fiber enriched muffins, cakes and biscuits were developed by partially substituting wheat flour for apple flour to obtain a product that could be labeled as “source of fiber”. The products developed were satisfactorily evaluated, but even if fiber had a negative effect on the sensory characteristics of the products, it also caused them to be perceived as healthy. Considering that the cake was the product with the highest acceptability, it was selected to make a comparative study with competing market-leading products. This comparison revealed that the developed premix contributes to the preparation of another product concept, s...
Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a s... more Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.
Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones b... more Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya. Se considera que el queso es un producto alimentario que refleja la identidad de un territorio, sus características físicas y humanas, los valores patrimoniales asociados a los procesos de elaboración y comercialización, y a la tradición y transformación derivadas de la evolución tecnológica y de los procesos migratorios. Estos conceptos se ejemplifican a partir del estudio de caso del queso colonia artesanal. Para ello se hizo una revisión bibliográfica y se realizaron entrevistas en profundidad a actores clave del sector quesero. Se encontró que el queso colonia es un producto con gran potencial nutricional, patrimonial y gastroturístico que no es explotado en todas sus posibilidades. Para concluir se sugieren acciones a futuro para paliar esa situación: se apunta a la promoci...
The aim of this study was to evaluate production performance, carcass characteristics and nutriti... more The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.
Current trends in the snack bar market emphasize the incorporation of alternative protein sources... more Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both "high in fiber" and "high in protein". Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein, dietary fiber, minerals, and unsaturated fats. This study aims to explore the nutritional potential of hemp seed to develop a functional food that responds to the needs of such a market highly demanding of plant-based alternatives. Along with seeds protein nutritional quality analysis and lipid profile characterization, three snack bar samples containing hemp seed as a functional ingredient were formulated, according to nutritional claims regulations. Two products with 20% hemp met sensory acceptability criteria. This study suggests hemp seed as a potential functional food ingredient to meet the demand for plant-based alternatives, offering quality protein, digestive benefits due to its high fiber content and an optimal omega 6 to omega 3 ratio. However, there appears to be an upper limit for hemp seed in product formulations due to sensory issues. This study showed that adding more than 40% to a snack bar significantly reduced consumer acceptability and purchase intent.
Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “u... more Fruit by-products are a valuable source of ingredients, in the formulation of what is known by “upcycled foods”. Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre “flan” like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.
During the industrial production of pomegranate juice, peel is generated as a by-product. The aim... more During the industrial production of pomegranate juice, peel is generated as a by-product. The aim of this work was to valuate this by-product through the green extraction of soluble antioxidants while recovering insoluble fiber. Pomegranate by-product once dried and ground was subjected to a water extraction process (65 ℃ for 30 min), obtaining two fractions: soluble and insoluble ones. The insoluble fraction had a high fiber content (52,28 ± 2,99 g/100g) while the soluble fraction had a high total polyphenol content (1049,98 ± 3,98 mg gallic acid/100g) and an antioxidant capacity against ABTS radicals of 1486,57 ± 0,05 μmol Trolox/g. Using the soluble fraction, a jelly and a beverage were formulated, while cookies and muffins were formulated with the insoluble fraction. All products were formulated without sugar, and cookies and muffins also complying with the claim "source of fiber". Acceptability was evaluated by consumers (n = 100), being cookies and muffins the most accepted (7,0 and 6,3, respectively). Pomegranate by-product was revalued in a sustainable and low cost way, obtaining new functional ingredients, so representing an opportunity for industry.
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice product... more Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking ...
This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewe... more This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastro-intestinal digestion and colonic fermentation. The duodenal bioaccessibility of glucose, amino acids and phenolic compounds was analyzed. The fermentability of the dietary fiber was assessed by analysis of short-chain fatty acids. Additionally, assessment of the bioaccessibility of phenolic compounds after colonic fermentation was undertaken. The antioxidant, anti-inflammatory and antidiabetic properties of the bioaccessible compounds were studied. Extrusion caused no change in the digestibility of gluten and glucose bioaccessibility (p > 0.05). Moreover, the bioaccessibility of amino acids and phenolic compounds significantly increased (p < 0.05) due to extrusion. However, higher short-chain fatty acid...
Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido ... more Revalorizando un subproducto de cervecería. Desarrollo de un snack pronto para consumir obtenido por extrusión Revaluing a brewery by-product. Development of a snack ready to consume obtained by extrusion Reavaliação de um subproduto da cervejaria. Desenvolvimento de um snack pronto a consumir obtido por extrusão luciana talmón (1) maría arburúa (1) sonia cozzano (1) Patricia arcia (1)(2)
This study aimed to determine the effect of the extrusion process on the nutritional and bioactiv... more This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature ) had on BSG’s soluble dietary fiber, free glucose, and overall antioxidant capacity. Proximate composition analyses, amino acid profile, extractable polyphenolic content, and antioxidant capacity of BSG and brewer’s spent grain extruded under optimal conditions (BSGE) were carried out. Food safety was analyzed by their microbiological quality, gluten, and acrylamide content. Optimal extrusion conditions were 15.8% of moisture content, 164.3 revolutions per min and 122.5 °C. BSGE presented 61% more soluble dietary fiber than BSG, lower digestible starch, 0.546% of free glucose, and protein quality parameters mostly like those reported for...
El objetivo de este trabajo fue revalorizar el residuo generado por la industria cervecera como u... more El objetivo de este trabajo fue revalorizar el residuo generado por la industria cervecera como un nuevo ingrediente rico en fibra y proteinas para el desarrollo de panes. Se evaluo el efecto de la informacion nutricional a presentar en forma de etiquetado frontal de octogonos en la aceptabilidad e intencion de compra de los productos desarrollados, contemplando el claim “fuente de fbra” y la advertencia por “EXCESO DE SODIO”. Se elaboraron panes con BSG (Brewer’s spent grain), cumpliendo el claim “fuente de fibra”, panes enriquecidos con fibra y panes de referencia sin incorporacion de BSG. Las pruebas de aceptabilidad sensorial realizadas demuestran que el pan “fuente de fbra” presenta un valor signifcativamente inferior al pan de referencia y al pan enriquecido con fibra, que no presentan diferencias signifcativas entre si. Tras las pruebas de aceptabilidad e intencion de compra con informacion nutricional, se observo que la presencia de la advertencia “EXCESO DE SODIO” represent...
This work evaluated the use of apple juice by-product as a functional ingredient in healthy bakin... more This work evaluated the use of apple juice by-product as a functional ingredient in healthy baking premixes. Due to its high fiber content, this raw material was decided to be used as an enrichment strategy for food product formulation. Apple pomace was obtained as a by-product of the juice industry and was dried and ground to obtain apple flour. Premixes for fiber enriched muffins, cakes and biscuits were developed by partially substituting wheat flour for apple flour to obtain a product that could be labeled as “source of fiber”. The products developed were satisfactorily evaluated, but even if fiber had a negative effect on the sensory characteristics of the products, it also caused them to be perceived as healthy. Considering that the cake was the product with the highest acceptability, it was selected to make a comparative study with competing market-leading products. This comparison revealed that the developed premix contributes to the preparation of another product concept, s...
Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a s... more Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.
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