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The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 2 4-1 fractional factorial design. The proportion of tallow (T) in the blend, catalyst concentration, and reaction temperature had a significant effect on the melting point (mp) (P ≤ 0.05). IT of tallow and sunflower oil blends (90:10 and 70:30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90:10 blend mp was not significantly different from tallow. IT produced a solid fat content (SFC) profile of IT90:10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90:10 blend increased the melting profile of the tallow and the melting range from −40 to 60°C while the endotherms of the middle-melting triacylglycerols (TAG) decreased. The IT90:10 blend hardnesswas 70% lower than tallow hardness, and the crystal network was composed of large spherulites in a network. IT resulted in an appropriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC profile of IT90:10, giving a more appropriate shortening for use in the baking industry.Paper no. J9410 in JAOCS 78, 431-436 (April 2001).

The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40°C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g )1 and high levels of essential amino acids as lysine. SDS-PAGE of the QFP presented ten major band, and native-PAGE of the QFP showed similar banding; there was a little variation due to time-temperature. TCA-protein solubility variation (%) was small and the values of water activity were low, a non-significant endogenous hydrolysis was observed. Differential scanning calorimetry flour analysis allowed determining two endotherms, starch and protein. Important structural changes of protein soluble fractions were not detected by UV and fluorescence spectroscopy due to temperature and time of storage. It was found during storage time loss of protein solubility and water absorption. These changes could be to influence in the manufacture of quinoa flour based products. For avoid changes in these functional properties (solubility and water holding capacity), quinoa flour can be stored at ambient temperature (between 20 and 30°C) and packed in double kraft paper bags (2 months).

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A central composite design 2 2 + star based on response surface methodology was used for development and optimization of a cultured goat cream butter formulation (cultured). The goat milk cream was inoculated with freeze-dried mesophilic aromatic lactic cultures and showed an increase in acidity and a decrease in lactose content when the concentration of lactic cultures was increased. An optimized temperature of 28°C was chosen for fast acid production in the goat milk cream. The lactic culture concentration significantly affected flavor, sensory texture, and overall quality, but the fermentation time did not produce significant changes in sensory texture and overall quality. The optimal values of the fermentation process were an inoculum dosage of 8.8 U/100 L and a fermentation time of 7 h at 28°C. This cultured formulation achieved optimal sensory quality in the attributes appearance, flavor, texture, and overall quality. At refrigerator temperature (4°C) the cultured formulation behaved as a solid and lacked spreadability, whereas it had ideal spreadability at 15°C when the solid fat content (SFC) was around 18.0%. At room temperature (18-25°C) the SFC was between 11 and 8%, respectively.Paper no. J10398 in JAOCS 80, 987-992 (October 2003).