Search
Now showing items 21-30 of 67
Determinación del tiempo de vida útil de naranjas (Citrus sinensis) sin cáscara cubiertas con láminas comestibles almacenadas a 14˚C
(2017)
The Citrus Producers Association of Puerto Rico produces peeled oranges. When the shell is removed, it faces the problem of a short shelf life for this product. This research was carried out to evaluate the use of edible ...
Caracterización físico-química y microbiológica de un yogurt elaborado a base de suero lácteo ácido
(2017)
Evaluation of physicochemical properties of a whey-based yogurt, were conducted. Three formulations were elaborated, one with milk (control) and two with neutralized whey, with variation in the source of the added solids: ...
Propiedades antimicrobiales del aloe vera en cantalupo (Cucumis melo L.) listos para consumo
(2017)
Promoting the intake of healthy and fresh products ready for consumption has caused a great interest in the food industry. Is for this reason the search of ways to maintain the microbiological, nutritional and sensorial ...
Propiedades físico-químicas de un postre congelado elaborado con aislado de suero de leche
(2017)
The physicochemical characteristics of a milk and whey protein isolate (WPI) frozen dessert were evaluated, with the purpose of obtaining a product with a higher protein content. Whey is considered a waste in the cheese ...
Compositional and phytochemical characterization of four improved varieties of Puerto Rico sweet chili pepper (Capsicum chinense)
(2017)
The pepper Capsicum chinense, is a key ingredient in Puerto Rican cuisine due to its flavor, aroma and in the case of local varieties, little to no pungency. Little is known about the nutritional value of this specialty ...
Efecto de los ingredientes y la fermentación en las galletas de soda bajas en grasa
(2017)
Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...
Tortillas (“wraps”) con harinas compuestas de trigo y yuca
(2018)
There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution ...
Mejoras a la calidad en galletas de soda baja en grasa
(2018)
This research proposes the quality improvement of low fat soda crackers with the purpose of reducing the incidence of cracked crackers. The first experimental phase involved the change of shortening in the formulation from ...
Caracterización nutricional y perfil de ácidos grasos de la semilla de soya [Glycine max (L.) Merr.] a diferentes niveles termicos
(2018-05)
Soybean seeds [Glycine max (L.) Merr.] of varieties (V) PR 1-1, PR 16-2, PR 22-3 and Hinson Long Juvenile (HLJ) from two plantings (March 2016 and July 2016) were used in two studies. The objectives of the first study were ...
Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
(2018)
Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...