Thermal Treatment to Obtain 5-Hydroxymethyl Furfural (5-HMF), Furfural and Phenolic Compounds from Vinasse Waste from .

Vinasses represent important final disposal problems due to their physical-chemical composition. This work analyzed the composition of tequila vinasses and increased 5-hydroxymethylfurfural, furfural, and phenolic compounds using thermal hydrolysis with hydrogen peroxide as a catalyst. A statistical Taguchi design was used, and a UPLC-MS (XEVO TQS Micro) analysis determined the presence and increase of the components.

Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga () Flour and Corn Starch.

The feasibility of obtaining resistant starch type III (RS3) from malanga flour (), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving. The physicochemical characterization of RS3 made from malanga flour was carried out through the evaluation of the chemical composition, color attributes, and thermal properties. In addition, the contents of the total starch, available starch, resistant starch, and retrograded resistant starch were determined by in vitro enzymatic tests.

Chitosan Films Obtained from (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage.

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans.

Pasta with unripe banana flour: physical, texture, and preference study.

Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference.

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.

Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage.

In vitro starch digestibility changes during storage of maize flour tortillas.

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established.