Technological characteristics of tofu from soybean coagulated with cardoon flower extract.

The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl, F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage. The yield of F1 was higher ( < 0.

Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausages.

Background: The Japanese grape (Hovenia dulcis Thunberg) has potential as an antioxidant due to its high content of phenolic compounds in the early maturation stages. In this study, the antioxidant sodium erythorbate (CONTROL) was replaced by Japanese grape pseudofruits dehydrated by freeze-drying (FDP) and oven drying (OP), in Bologna sausages. The commercial natural antioxidant licresse (LS), based on licorice, has also been studied.

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein.

The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors.

β-galactosidase from Kluyveromyces lactis in genipin-activated chitosan: An investigation on immobilization, stability, and application in diluted UHT milk.

The objective of this research was to evaluate the immobilization of the enzyme β-galactosidase in a genipin-activated chitosan support. The influence of the number of spheres and substrate concentration on immobilization yield (IY) and enzyme activity (EA) was analyzed using experimental design. Thermal, operational and storage stabilities were assessed, and the enzymatic derivatives were characterized by thermogravimetric analysis (TGA) and scanning electron microscopy (SEM).

Enriched cereal bars with wine fermentation biomass.

Background: Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes.

Yeast (): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility.

The objective of this study was to evaluate yeast () from beer fermentation in its natural form (NY) and subjected to different processes of cellular ruptured [mechanical method using ultrasound (MRY) and modified autolysis using NaCl and ethanol (MAY)] regarding functional and digestibility properties, comparing them with textured soy protein (TSP). Ultrasound treatment resulted in 42% disruption efficiency and the micrographs obtained from scanning electron microscopy analysis showed important morphological modifications due to processes of cellular ruptured action. MRY cells presented more pronounced damage than LN, which suggests the rupture of the cell wall and exit of the internal material to the medium.