Today's population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. Dn the first and 21 th day of storage counts of B. lactis Bb -12 was 4 x 10 8 CFU/mL and 1.5 x 10 7 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb -12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.Keywords: ice cream; inulin; probiotic; prebiotic; symbiotic.Practical Application: Development of an ice cream with healthful properties.

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The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Dverall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Keywords: goat milk; mozzarella; cheese; pH; microstructure.Practical Application: Product development for technology transfer to small producers of cheeses made from goat's milk.

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Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.10 3 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.

Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob flour and discarded blueberries, and to evaluate its chemical and functional composition. Methods: Three formulations were prepared using different proportions of wheat flour and black carob flour: 60:40; 50:50; and 40:60, respectively. Proximal chemical composition was determined by the procedures of AOAC methods and functional properties were also analyzed. Results: Three dietary snacks were obtained, which showed a caloric reduction of 20 - 23%. In all snacks, an increase in protein content of more than 60% was achieved and a higher total dietary fiber content (DS2) was observed compared to commercial snacks. All formulations showed a reduction in bioactive compound content during processing. Conclusions: The snacks showed functional properties, higher protein content and a reduced total caloric value compared to commercially available products. DS2 was the snack with the highest antioxidant activity and, according to fiber values, is a product with “high fiber content”. Despite the losses caused by the cooking process in the content of bioactive compounds, the antioxidant activity was greater than 50% in all the snacks produced.

Introducción: La banana es una fruta tipo climatérica fuente de nutrientes, que puede ser utilizada para la obtención de subproductos, entre ellos, harinas y féculas. El objetivo fue producir harina de banana a partir de dos estadios de maduración y analizar sus características fisicoquímicas, tecnológicas y funcionales. Metodología: Se trabajó con bananas (Musa Cavendish var. nanica) en estadio I (verde; BVI) y IV (madura; BMIV). Las muestras se deshidrataron a 40°C durante 7 h (BVI) y 70 h (BMIV). En la fruta y en las harinas se estudiaron parámetros morfológicos, físicos (pH, acidez titulable y sólidos solubles), químicos (humedad, carbohidratos, proteínas, grasas y cenizas), tecnológicos índice de absorción de agua (IAA), índice de solubilidad en agua (ISA), poder de hinchamiento (PH) y funcionales fenoles totales (FT), flavonoides y capacidad antioxidante (CA). Resultados: Para BVI y BMIV se encontró una longitud de 20.83 y 21.3cm, grosor de cáscara 4 y 3mm, pH 5.3 y 4.8, acidez titulable 0.3 y 0.5%, sólidos solubles 1.2 y 9.6°Brix, humedad 63.0 y 75.8%, carbohidratos 33.3 y 20.4, proteínas 1.5 y 1.5 y grasas 1.3 y 1.1g/100g y FT 281.0 y 551.0 mgEAG/100g, flavonoides 65.4 y 168.5 mgEC/100g y CA 8.2 y 9.4% respectivamente. Para las harinas BVI y BMIV se obtuvo: IAA 2.6 y 3.2g/g, ISA 2.5 y 15.2% y PH 2.7 y 3.7g/g, pH 5.8 y 6.2, aw 0.5 y 0.4, humedad 10.7 y 13.0%, carbohidratos y proteínas 81.8 y 77.1 y 4.5 y 4.0 g/100g, FT 4078.2 y 3437.5 mgEAG/100g, flavonoides 333.6 y 634.1 mgEC/100g y CA 84.7 y 13.0% respectivamente. Conclusión: Fue factible producir y caracterizar harina de banana de dos estadios de maduración con parámetros nutricionales, tecnológicos y funcionales destacables lo cual permitiría su incorporación como ingrediente en la formulación de productos alimenticios. Financiación: Este trabajo fue apoyado por subvenciones del proyecto CIUNSa Tipo N° A 2362/0 “Formulación, evaluación y aplicación de alimentos con características saludables, para la prevención y/o tratamiento de enfermedades no transmisibles”.