The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.

A 23 factorial design was performed to evaluate the meat and water temperature and the emulsification speed effects in relation to the physical state of animal proteins added to the emulsion process for chicken mortadella production. The dependent variables studied were instrumental texture, pH, protein, lipid, lipid oxidation, and sensory analysis. Under study conditions, the parameter for emulsion speed and water temperature had no significant difference to chemical analyses on the process. Yet, shear force showed a significant difference between treatments in the proportion of raw meat (chilled/frozen). The pH and TBAR values presented no significant difference between treatments, but it had differences during storage period, however inside of acceptable limits. The shear force was influenced by proportions of chilled/frozen raw meat, because the increase in the amount of cooled raw material is beneficial for sensory characteristics. The treatment T9 had a higher acceptability (82.07%), with conditions of process emulsification at 700 rpm, proportion of chilled/frozen raw meat material (1,280/1,280) and added water at 32 °C, resulting in a final 1.5 °C emulsified mass temperature. The proteins, lipid values, and microbiological analysis indicated that the mortadella is found within legislation parameters and the optimized process was successful. Practical applications The increasing demand for food quality product by consumers has made the food industry more competitive, thus making the supply of standardized, quality, and accessible products to the market extremely important. This study provides valuable information for the food industry, especially for emulsified meat products. In the industry, frozen and chilled meat raw materials and water are used to help in mixing with other ingredient. However, attention should be taken on the proportions and temperature that raw materials are used, as these have direct influence on the stability and quality emulsion and, consequently on the final product as well. To maintain the product standard quality, the standardization of operational parameters such as emulsification speed, chilled/frozen meat proportion, and water temperature were performed. The results showed that mortadella texture could be improved by the proportions of chilled/frozen raw material, being well accepted by consumers.

This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.

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Extra gourmet jams serve a demanding public in terms of quality aspects, as this type of jam does not have preservatives, stabilizers and gums in its formulation. The aim of this work is to develop the physical-chemical, microbiological and sensory characterization of a strawberry and raspberry jam with ginger. The strawberry, and red and black raspberry pulps, are source of nutrients and vitamins, and grated ginger root, which is famous for anti-inflammatory properties, were used for the preparation of gourmet jam, in addition to vanilla extract, pectin and sucrose. Regarding the physicalchemical characterization, the content of total soluble solids, pH, moisture and ash were determined, all in duplicate, following the methodology proposed by the Adolfo Lutz Institute. The microbiological analysis of molds and yeasts was performed according to the methodology proposed by Normative Instruction N. º 62 (December 29, 2011). For the sensory acceptance, a 9-point hedonic scale and a 5-point hedonic scale were used for purchase intention. The microbiological results were in line with that recommended by RDC N. º 12 (January 2, 2001) and the sensory evaluation showed that the product has a good acceptance and a high percentage of purchase intention. The content of soluble solids was 50%, the legislation recommends a content from 62% to 65%, consequently, the moisture content was higher than the recommended, and this is attributed to the low percentage of sucrose used in the formulation in order to avoid the crystallization of the final product. Clean label foods are a trend in the consumer market due to their healthy appeal, the proposal of red fruit jam with ginger brings this concept as a priority, but further studies are suggested the replacement of sucrose by another sweetener constituent, with the aim of increase the content of soluble solids and decrease the moisture content of the final product.