Now showing items 1-10 of 10
Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora
Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...
Hypoglycaemic, hypolipidaemic and antioxidant effects of blackberry beverage consumption in streptozotocin-induced diabetic rats
Abnormal glucose metabolism, hyperlipidaemia profiles and high levels of radical oxygen species (ROS) are classic features of diabetes. This study evaluates the effect of the consumption of two different blackberry beverages ...
Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica
Composição físico-química de frutos de pupunha (Bactris gasipaes Kunth) na Costa Rica
The variability of the physicochemical composition, carotenoid and polyphenol contents and hydrophilic antioxidant capacity of fresh peach palm (Bactris gasipaes) fruit was studied with a view to its exploitation as a ...
Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits
This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content ...
Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruit and chips, and pitahaya (Hylocereus spp.) pulp
Estimación del índice glicémico del fruto cocido y de chips de pejibaye (Bactris gasipaes) y de la pulpa de pitahaya (Hylocereus spp.)
The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently ...
Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.)
Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never ...
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
An innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence ...
Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration
Nanofiltration membranes with molecular weight cut‐off around 200 Da were evaluated to concentrate anthocyanins and ellagitannins in a blackberry juice. Temperature was 30°C and cross‐flow velocity 0.3 m/s. Transmembrane ...
Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals
Berries are commonly consumed as juice, and juice-processing conditions could affect their bioactive compounds. This study evaluated the effect of thermal treatments on the antioxidant capacity of blackberry juice polyphenols. ...
Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional
Evaluation of consumer's acceptance of a peach palm snack (Bactris gasipaes) and determination of its potential as a functional food
El objetivo del estudio fue evaluar la aceptación de 4 formulaciones de un bocadillo de pejibaye combinado con harina de maíz, por consumidores; así como determinar su potencial como alimento funcional. Se evaluó el agrado ...