Utilization of different by-products to produce nutritionally rich gelled products.

Yellow corn cooking water with yerba mate () extract, obtained as a by-product of snack manufacture, was combined with whey protein concentrate (7 g/100 g), flaxseed (.) flour (2 g/100 g), and honey (8 g/100 g) to obtain different gelled products. The effect of the composition on the physicochemical parameters was analyzed.

Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition.

Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0-50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content.

Effect of flaxseed ( L.) flour and yerba mate () extract on physicochemical and sensory properties of a gluten free corn-based snack.

Flaxseed ( L.) and yerba mate () are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties.

A comparative study of texture and rheology of Argentinian honeys from two regions.

Unlabelled: The rheological and textural properties of 26 eastern Argentinian honeys from two different regions (North and Central) were investigated. The viscosity curves of the samples were obtained using a rotational rheometer over a temperature range of 10 to 50C. The viscosity decreased with temperature and all honeys showed a Newtonian behavior.

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture.

Background: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins and hydrocolloids.