Avances en El Aprovechamiento Del Lactosuero Como Materia Prima en La Industria Alimentaria

Motta-Correa, Yeisson; M, Welner Jair Mosquera

doi:10.24054/01204211.v1.n1.2015.1634

Cited by 4 publications

(3 citation statements)

References 13 publications

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“…Similar properties were reported for films made with acetylated rice starch. [ 1 ] The film‐forming capacity is directly related to the amylose content, the structure and architecture of the components and the size distribution of the chains, [ 39 ] since amylose chains in solution tend to interact with hydrogen bonds and provide stiffer and stronger films. [ 40 ] The chemical modification of starch through the incorporation of acyl groups could contribute to solving the hygroscopicity problem and produce materials with a certain degree of permeability to water.…”

Section: Resultsmentioning

confidence: 99%

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

Morales‐Santiago,

García‐Barradas,

Mendoza‐López

et al. 2023

Starch Stärke

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Chemical modification of starch from the chayote root (Sechium edule Jacq) was carried out with lauric acid and acetic anhydride. The modified starch was characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films were characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch were affected by the incorporation of the acyl and acetyl group. Both starches exhibited a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) had higher thermal stability than starch modified by the incorporation of the acetyl group. The first showed an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibited adequate edible film‐forming properties. The edible films developed with modified starch with acetyl group had a homogeneous surface and exhibited a higher percentage of elongation at break when they were stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry.This article is protected by copyright. All rights reserved

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Section: Resultsmentioning

confidence: 99%

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

Morales‐Santiago,

García‐Barradas,

Mendoza‐López

et al. 2023

Starch Stärke

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“…Cow milk processing during cheese production generates a waste product called whey, which is composed mainly by water (93–95%), solids (5–7%), lactose (4.5–5.3%), proteins (0.6–1.1%), fats, salts and minerals [ 25 ]. Whey disposal has been pointed out as a threat to the environment and also to human health, because it poses serious pollution problems as it increases the chemical and biological oxygen demand in aquatic habitats [ 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

l-Threonine production from whey and fish hydrolysate by E. coli ATCC® 21277

Vélez Blandón,

Sánchez Henao,

Zapata Montoya

et al. 2023

Heliyon

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“…Królczyk et al [14] and Motta & Mosquera [15], proposed other reuses of whey cheese include meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks. Henriques et al [16], suggested, the improvement of yogurts and fresh cheese characteristics; meanwhile Pereira et al [17] indicated about fermented and probiotics products as kefir; Rojas et al [5], in the production of acid lactic; Gauche et al [18], for lactulose; Yadav et al [19] and Martins et al [20], for bioactive peptides.…”

Section: Introductionmentioning

confidence: 99%

"Development of a Mexican Caramel Jam: A Food Industry Alternative for Cheese Whey Valorization"

López-del-Castillo¹

2019

EAES

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Development of a Mexican caramel jam, which can be consumed directly or used in confectionery and bakery, was made on the present research as an alternative for cheese whey valorization. Raw materials (cheese whey and cow milk) were obtained from different cheese producers in the central region of the state of Veracruz, Mexico. Samples were pasteurized at 65 °C, 30min and kept at 8 °C until they were used. To prepare the caramel jam all the compounds were obtained as food-grade from a local supplier. The Mexican caramel jam products were made by different ratios of cheese whey and milk. Physicochemical analyzes were performed on all samples. Besides, color, viscosity, and sensorial evaluation were also analyzed. Protein, fat, and lactose percentages were 3.2±0.98, 0.54±0.21, 5.2±1.42, respectively; pH had values above 7.1. In sensory evaluation, almost all the panelists attributed acceptance values between 6 and 9 for all formulations.

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Avances en El Aprovechamiento Del Lactosuero Como Materia Prima en La Industria Alimentaria

Cited by 4 publications

References 13 publications

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

l-Threonine production from whey and fish hydrolysate by E. coli ATCC® 21277

"Development of a Mexican Caramel Jam: A Food Industry Alternative for Cheese Whey Valorization"

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