Poster Session HSI

7/30/2019 Poster Session HSI

1/8

Colegio de Ciencias Agrcolas

Recinto Universitario de Mayagez

Universidad de Puerto Rico

Sociedad Honoraria Gamma Sigma Delta

Colegio de Agrnomos de Puerto Rico

Sociedad Puertorriquea del Colegio de Ciencias Agrcolas

Asociacin Puertorriquea de Produccin Animal

Asociacin de Cientficos del Colegio de Ciencias Agrcolas

14 de mayo de 2012

Edificio Jess T. Piero

Saln P-213

THE EFFECT OF LEACHING AND BOILING ON THE CONTENT OF POTASSIUM MANIHOT ESCULENTA

AND POMEAS BATATAS

Francisco Cosme Irizarry, Efran Salas, Edna Negrn

Programa de Ciencia y Tecnologia de Alimentos

Manihot Esculenta (Cassava) and Ipomeas batatas (Sweet potato) are rich in potassium, a

necessary nutrient for healthier life. However, some people cannot consumes high levels of this

mineral, for example, dialysis patients. The objective of this sudy was to analyze the effectiveness

of leaching as a popular pre-cooking method for the reduction of mineral content in food. The

analysis consisted on three different treatments (TA, TB, TC) in two different slice width (1 and 2

cm). In treatment A, the sample was only leached. In treatment B, the sample was leached before

cooking (by boiling). In treatment C, the sample was boiled. The potassium was a analyzed by

atomic absorption spectrometry. The potassium content on Cassava and Sweet potato were 0.99

(0.05) and 1.56(0.09) by dry weight, respectively. The result obtained for the leaching tretment

in Cassava and Sweet potato was 0.79% and 1.19% for 1 cm sample, and 0.74 and 1.14% for 2 cm,

respectively. The boiling treatment was less effective than leaching. The reduction by boiling

treatment in Cassava and Sweet Potato was 0.32% and 0.27% for 1 cm samples and 0.23% and

0.12% for 2 cm, respectively. The highest reduction was obtained in the combined treatment of

leaching and boiling. The reduction by the combined treatment in Cassava and Sweet potato was

0.84% and 1.25% for 1 cm samples, and 0.78% and 1.18% for 2 cm, respectively. The slice width

made no difference on the potassium reduction. These results suggest that leaching is an efficient

technique to reduce potassium from Cassava and Sweet potato.


2/8

BIOPOLYMER BASED NANOCOMPOSITES FOR ANTIMICROBIAL FOOD PACKAGING APPLICATIONS

Gabriella Johnson, Cristina Mantaras, Nicole Torres, Carlos Huertas, Zuleika Cardona, Yaileen

Morales, Sindia Rivera Jimnez

Food Science and Technology Program

Nearly 40% of food produced in the world is never eaten. In the U. S, roughly 25% of food is

discarded. IN the U.S alone, foodborne illness inflict 50 million people . The most serious pathogen

include Salmonella, Toxoplasma, Listeria, Campylobacter, and norovirus. Critical problems result

from meat and poultry, vegetables, cheese and other dairy products, infant formula, seafood,

bottle water, etc., which are subject to contamination, anywhere in the chain form the farm,

slaughterhouse, or fishing boat to processing facilities to packaging transportation and storage.

Therefore, food packaging is a critical component where the barrier and mechanical properties of

materials are of utmost importance. Engineered nanosystems can be tailored to ensure foodsafety from post-harvest through manufacturing facility to the consumer table while preserving

freshness and quality. Active food packaging(AFP) represents the other end of the spectrum and is

critical to ensure food freshness. We propose a bottoms-up design to develop engineered AFP

nanosystems consisting of biodegradable (e.g starch, casein, cellulose, PLA) polymers with

functional properties inmobilized on embedded nanofillers to achieve significant simultaneous

enhancement of multiple AFP. Biopolymers, such as starch, were extracted at the Food Science

and Technology Pilot Plant Laboratory obtained from yauta cormels that are considered to be a

waste in a locally grown experimental station at Isabella, PR. The extraction procedure was

optimized to increase the yield of extraction without affecting the intrinsic properties of starch.

This work will present preliminary data on the structural and chemical characterization of thisstarch and its potencial use as a biopolymer film. Further work will be focus in the chemical

modification of the starch to increase solubility properties at room temperature and for the

incorporation of nanofillers.


3/8


4/8

SENSORY EVALUATION OF A MANGO GEL USING GUM AS GELLING AGENTS

Rub-Sabel Salva, Stephanie Gonzlez Lara, Fernando Prez Muoz, Edna Negrn.


Also known as the fruit King, the mango (Mangifera indica L.) is a popular fruit by its deliciousflavor and also by his high nutritional value. One of the goals that food industry looks for is the

development of innovative products that all type of consumers likes. In the last times, the

vegetarian products and low calories consumers demands has gain importance. The gums (derived

mainly from plants or algae), has been amply used in the food industry by their different functions

in foods. Some of these functions is the power as a gelling agent, can therefore be used as a

substitute for gelatin (animal protein). For that reason, in this study it was developed a mango

pulp product using loctus beangum and carrageenanas gelling agents. It was analized four

treatments (T1, T2, T3, T4), where the variable was the type of edulcorant with the objective of

evaluate the effect that this could have in the product texture. It was conducted a sensory panel

where the attributes of flavor(taste) and texture where evaluated. The statistic analysis (p0.05)demonstrated that the panelist didnt find significance difference between the treatments in the

texture attribute. Of the flavor attribute, the panelist found difference between the treatment T1

and the other treatments. T1 treatment was the least prefer by the panelist. However, the panelist

didnt find difference in flavor preference between the treatments T2, T3 and T4


5/8

PRELIMINARY COMPARISON OF TOTAL FAT CONTENT FOR THREE DIFFERENT BEEF CUTS FROM

PUERTO RICO AND USA

Wilniady Sepulveda-Lopez, Soleil Rivera-Ortiz; Keishla M. Rodriguez-Gonzalez y Maria Plaza


The objective of this research was to determine the content of fat and protein of different beef

cuts coming from Puerto Rico and the United States of America. The methods employed were the

fat extraction using an ANKON extractor and the Kjeldahl Method at micro-scale for determination

of fat and protein content, respectively. The fat determination procedure took place after samples

were pre-dried in an oven for three hours. After this period of time the extraction procedure took

place for 45 minutes. Later a post-dry step was conducted before the fat content for each sample

was calculated. The Kjeldahl Method at micro-scale let us determine the total Nitrogen content,

which reflects the amount of protein in the sample. Also the humidity and inorganic mattercontent were determined. For humidity, samples were placed in an oven at 105C for 24 hours.

The inorganic matter was determined by placing the dry samples in a furnace at 600 C for 24

hours. The results for the humidity and carbohydrate content showed no significant differences

between the PR and EU cut. Significant differences were found for the fat content of all the beef

cut from PR and EU. The ashes content showed significant differences for top round and sirloin

cut. In conclusion this preliminary research shows that the beef from PR has a less fat content

when compared to the EU meat.


6/8

DEVELOPMENT OF HEALTHYSNACKS PRODUCED BY THE EXTRUSION OF CORN GRITS (Zea mays

L.), AMARANTH (Amaranthus caudatus L.) AND QUINOA(Chenopodium quinoa willd.) BLENDS

Fabiola Torres Lozada, Rosalee Del Campo Marrero, Michelle Prez Melndez, Rosa n. Chvez

Jauregui


Crops and Agroenvironmental Science Department

The objective of this research was to develop a new expanded product snack of high nutritional

value from a blend of corn grits, amaranth and quinoa flour using a single screw extruder. 50%

corn grits (Zea mays L.), 40% Amaranth (Amaranthus caudatus L.) and 10% quinoa (Chenopodium

quinoa Willd.) blend, different moisture levels (10%, 12%, 14% and 17% dry basis), was extruded

using an Intelli Torque 7250 laboratory extruder Brabender. Extrusion was performed in a single

screw L/D=20:1, 20 mm diameter, at two sets of barrel temperatures of 80, 90, 100C and 90, 100,

120C at three sets screw (compression ratio 4:1), speed 100, 150, 200 rpm, and die diameter of

4.76 mm. The used blend contained 9.3% proteins, 5% lipids, 2.2% ashes and 78.3%totalcarbohydrates, including 9.6% of crude fiber. The expansion ratio of extrudes range from 1.03 to

1.78. Greatest expansion (1.78) was obtained at 100C and 14% moisture. It seems that the best

parameters were at 100C, 14% moisture and 150 rpm. Previous studies reported in literature

state the importance of moisture and fat content of the initial blend on the characteristics of the

final extruded product. Our results agreed with literature and evidence the need to look into the

composition of the blend, moisture content and processing temperatures in order to achieve a

nutritious, expanded (crunchy) and well accepted product.


7/8

DEVELOPMENT OF PIGEON PEAS (Cajanus cajan) AND RICE INSTANT CREAM

Zinnia Z. Torres Mercado, Waleska I. Prez Prez, Edna Negrn, Rosa Nilda Chvez Jauregui.


Agroenvironmental Science and Crops Department

The main objective of the experiment is to develop an instantaneous cream from pigeon peas and

pre-gelatinized rice. The instantaneous cream is a great choice for the elderly because takes only 2

minutes to be prepared, its a healthychoice, and its also considered and easy intake food. The

product is just-add-water powder prepared from fermented pigeon peas (Cajanus cajan) and

pre-gelatinized rice that provides an improved nutritional value. Pigeon peas where fermented for

72 hours at 28C and ph of 4.2. There were 3 formulations considered with varying proportions of

pigeon peas and rice: 85:15, 90:10, 95:5, respectively. To improve tast, several ingredients were

added, such as salt pepper, oregano, sofrito-sauce (Puerto Rican Style) and Parmesan cheese.

Pysico-chemical values of the cream powder were measure before and after lyophillization. Creamhas a pH of 4.25, water activity (Aw) of 0.1460.003 at 22.8C. As expected, viscosity increased

with rice content since it provides starch that absorbs water to provide consistency. This formula

has 16% crude protein, 6%of fat, 106% ash, 55.1% total carbohydrates, including 12.30% of crude

fiber. The most widely accepted formula by a panel of untrained judges was the 90:10. The cream

powder reconstituted well in boiled water. The selected cream powder (90:10) contains 70Kcal of

energy per 20g (serving size) and was considered acceptable, with an overall acceptability score of

5.7 on a seven-point hedonic scale. Panelist regarded formulation as a good flavor quick meal.


8/8

EFFECT OF EDIBLE FILMS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FRESH PAPAYA ( Carica

papaya) FRUIT

Eluith Velez1, Freddie Rivera; Grace Bonilla; Francheska Reyes y Maria Plaza

Programa de Ciencia y Tecnologa de Alimentos

Fresh and minimally processed tropical fruit are in demand by consumers due to their desirable

organoleptic characteristics and healthful properties, but their availability is somewhat limited by

their high perishability. An example is papaya, a popular tropical climacteric fruit with short shelflife. Edible films are economical and eco-friendly treatments that can be used to extend the shelf

life of some soft fruits such as papaya. Our objective was to evaluate the effect of two different

edibles films on the physicochemical characteristics of fresh papayas. Freshly harvested fruits were

divided into three experimental groups: untreated control, cellulose edible film (CT) and

Natureseal treatment (NT). Treated fruits were storage at room temperature (22 C) for 8 days, at

which time they had deteriorated past the point of being marketable. Microbiological and

physicochemical tests were performed the same day of the treatment and every four days during

storage. Color was measured using a colorimeter, texture measurement were taken with a

texturometer and vitamin C content was determine using 2,6-dichloroindophenol titration. pH

measurement were performed and Brix were measured using a refractometer. During the first 4days of storage the control fruit developed darker orange color, were softer, and had higher

vitamin C content than fruits treated with the edible films, which remained yellow and firm with

relatively lower Vitamin C. At the end of the 8-day storage period the CT group retained some

green color, were firmer, and had lower vitamin C compared to untreated control and NS

treatment. No significant differences were found in Brix, pH, water activity and water content

between the control, CT and NS. In conclusion, both edible film treatments delay some of the

chemical changes that occur during the ripening of the fruit, compared to untreated controls with

the CT film being the most effective.

Poster Session HSI

Documents

Transcript of Poster Session HSI