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The contents of both SDG and ED were significantly higher in digested FF than in digested WF. FF facilitated the action of intestinal bacteria to release SDG and metabolize ED.

Flaxseed is the seed from flax (Linum usitatissimum L.) and has traditionally been used as an oilseed. Over the last few decades, interest has grown in this product, due to the recognized potential benefits that some of its components offer to maintain health and prevent some nontransmissible chronic diseases. The compounds with biological activity include alfa-linolenic acid, lignans, and dietary fiber. To better utilize those components, the seed needs to be ground, which increases their bioavailability. Seed processing, either via fractioning into the main anatomical components or by obtaining a meal or gum, is very complex with some difficulties still remaining. Studies have shown that rheological properties of the gum permit its use to add texture to some foods, and that the meal may be used in bakery products, pasta, and dairy products, while maintaining the concentration of its bioactive compounds. Resumen La linaza corresponde a la semilla del lino (Linum usitatissimum L.) y se ha utilizado tradicionalmente como oleaginosa. En las últimas décadas ha surgido un gran interés por ella debido al reconocimiento de que algunos de sus componentes ofrecen potenciales beneficios para a la mantención de la salud y la prevención de algunas enfermedades crónicas no transmisibles. Entre estos compuestos con actividad biológica destacan, el ácido alfa linolénico, los lignanos y Flaxseed as a source of bioactive compounds for food processing. Recepción de originales: 3 de mayo de 2008.

The effect of processing on chemical composition and protein quality of three legumes was studied. The species analyzed were beans (Phaseolus vulgaris), Tórtola and Coscorrón varieties; lentils (Lens esculenta), Laird variety; and chick peas (Cicer arietinum), California-INIA variety. The legumes were soaked in a solution of Na2 EDTA at 0.03% for 16 h and cooked for a predetermined period for each species. They were dried in a tray drier with cross currents of air flowing at a speed of 10 m/min until the residual moisture content was 8%. The water activity in the resulting products ranged from 0.574 to 0.587, thus completely assuring no microbial activity. No important changes were observed in the legumes protein, fat, or fibre contents after processing. The soaking solution was effective in reducing the phytic acid content from 2.99 to 1.64 mg/100 g in the Tórtola beans, which had the highest acid value prior processing. In all the species the heat treatment reduced the activity of the trypsin inhibitors by at least 50%. Cooking and drying significantly increased protein digestibility in all the legumes studied, with chick peas showing the most dramatic increase: form 54.7% pre-processing to 94.9% post-processing. With regard to Net Protein Ratio (NPR), chick peas had a value of 4.03, followed by Tórtola beans (3.29), Coscorrón (3.09) and lentils (2.61). The NPR value for the casein diet was 4.20.

A research to evaluate the effect of two levels of solids and two sugar combinations in the quality of a soymilk yogurt‐type food was carried out. Yogurts were elaborated by inoculating lactic cultures (Lactobacillus dellbruckii spp. bulgaricus and Streptococcus salivarius spp. thermophilus) into soymilk with 8% and 11% solid levels and glucose/sucrose and glucose/fructose mixtures. Also, a control treatment with cow milk was prepared. Yogurts were analyzed after two days of preparation for their chemical (protein, lipids, titrable acidity and pH), physical (syneresis and viscosity) and sensory characteristics (quality and acceptability). Protein content of soymilk based yogurts ranged between 3.56 and 4.45 g/100 g. The higher titrable acidities (0.66% and 0.63% lactic acid) were shown by treatments with higher solids level, which also shown the lowest syneresis. All soymilk yogurts were yellowier than the control. The highest sensory acceptability was for the 8% solids treatment enriched with glucose and sucrose. PRACTICAL APPLICATIONS There are an increasing number of people suffering of lactose intolerance, which need an alternative product to milk. Besides, some people have adopted a strictly vegetarian way of life. Soymilk has been used for a long time by this part of the population; however, it usually has a beany flavor, which can cause some rejection among occidental consumers. A fermented product from soymilk, such as soymilk yogurt, may offer a good alternative for those people. In soymilk production it is necessary to carefully adjust the amount of solids and the sugar used in fermentation in order to obtain a well accepted commercial product. Soy yogurt could be used to formulate a number of different new products like desserts, high fiber yogurt, fruit‐added yogurt and so on.

Cactus pear cladodes of 2-3 years were used to obtain a natural purified dietary fibre and their physical, chemical and technological properties were determined. The effect of particle size and washing temperature on the technological properties was studied. Purification produces a decrease in green colour (a*) and an increase in total dietary fibre but reduces the total phenolic compounds, mainly when cladodes are washed at higher temperatures. Technological properties did not present changes in the water retention capacity (WRC), water adsorption capacity and cationic exchange capacity, but it did in swelling capacity (SC), oil absorption capacity, apparent density and setting density, which were influenced by the particle size of the cactus powders. The purified fibre shows a high WRC between 5.20 and 5.86 g g(- 1) and a high SC (7.02-8.27 mL g(- 1)). Purified fibre with a particle size between 600 and 1200 μm, independent of the washing temperature had better insoluble to soluble dietary fibre ratio, total phenolic content and technological properties.

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