A nougat filling formulation sweetened with honey was optimized using a two-factor design with three levels (3, 5 y 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed using response surface models. According to global desirability criterion, the optimum nougat filling contained 5% pecans and 7% blueberries powder, and it was characterized by: 0,622 N (cutting force), -0.037 N/mm (adhesiveness), 1.03 (elasticity), 0.886 (cohesiveness), 0.664 (water activity), and 18.3% (humidity). Then, the optimum filling was employed to develop a nougat snack, and its storage stability was followed during 35 days. At 25°C the nougat retained its quality properties while at 35°C the fracture stress decreased 3.6 times. Sensory analysis showed very high consumers´ interest in the nougat. The results suggest that the product could have high potential to be launched into the market.

Pecan flour, obtained from the solid residue left after walnut oil extraction, is rich in proteins, dietary fiber, and phenolic compounds with antioxidant properties. This study evaluates the techno-functional properties of pecan flour with varying lipid contents. Key parameters include color (L*, a*, and b* values), bulk density, oil absorption capacity (OAC), water absorption capacity (WAC), emulsifying activity (EA), and stability (ES). A two-way factorial design was used to assess WAC, EA, and ES while varying pH and NaCl concentrations. Low-lipid pecan flour (20.7% ± 0.51%) showed a higher OAC (3.990% ± 0.024%) and a light beige color, while high-lipid flour (68.7% ± 0.61%) had a dark brown color and greater bulk density (0.532 ± 0.003 g/mL versus 0.217 ± 0.005 g/mL). WAC increased significantly in low-lipid flour at higher pH and lower NaCl levels, whereas high-lipid flour required higher NaCl concentrations to optimize WAC. EA and ES peaked at intermediate pH and NaCl levels, with low-lipid flour demonstrating superior emulsion properties due to its favorable hydrophilic-hydrophobic balance. The study highlights the complex interactions between pH, NaCl, and lipid content, significantly influencing WAC, EA, and ES. These findings provide insights for optimizing the functionality of pecan flour in food formulations. Also, the research establishes pecan flour as a promising ingredient for enhancing water retention and emulsion stability in food systems, contributing to sustainable food innovations and offering the potential for further exploration in complex food matrices.

En la industria cerealera se obtienen subproductos que presentan una composición química prometedora. Entre ellos se encuentra la harina derivada de la etapa del pulido del arroz, denominada salvado de arroz (SA), que contiene una variedad de nutrientes, incluyendo proteínas, fibra, ácidos grasos insaturados y compuestos fenólicos (antioxidantes). El objetivo de este trabajo fue determinar la composición del SA, formular galletitas con un alto valor nutricional y evaluar sus características fisicoquímicas. Al SA estabilizado se le determinó su composición química, el perfil de ácidos grasos y compuestos fenólicos. Para las formulaciones de galletitas, se utilizó un diseño central compuesto, cambiando el porcentaje de harina de salvado de arroz/harina de arroz y el porcentaje de aceite/agua adicionada. Se encontró que el SA presentó un alto porcentaje de: proteínas (14,18 g/100 g SA), fibra (29,24 g/100 g SA), lípidos (17,50 g/100 g SA) y cenizas (9,19 g/100 g SA). Se determinó mediante cromatografía gaseosa el perfil de ácidos grasos del SA, presentando una buena proporción de ácidos grasos poliinsaturados esenciales ω9: 34,20; ω6: 36,44;ω3: 1,82 expresados en g/100 g lípidos. Los resultados obtenidos muestran que el contenido de nutrientes del SA lo convierten en un ingrediente prometedor para formular matrices alimentarias. Se evaluaron diferentes propiedades fisicoquímicas de las galletitas formuladas, encontrándose valores adecuados para este tipo de producto. El estudio pretende innovar en la creación de alimentos de alta calidad nutricional y destacar la importancia de adoptar prácticas sustentables en la industria alimentaria, aprovechando los beneficios económicos y ambientales de la economía circular.

Research background . Acrylamide is a heat-induced process contaminant formed predominantly in carbohydrate-rich foods subjected to high-temperature cooking through the Maillard reaction between reducing sugars and free L-asparagine. Due to its toxicological relevance, strategies to mitigate acrylamide formation without compromising product quality are of increasing industrial interest. Thermophilic L-asparaginases offer potential advantages for integration into thermal processing conditions such as blanching, avoiding the need for process cooling. Experimental approach. This study evaluated the effect of different cooking methods (atmospheric frying, vacuum frying, and baking) and potato cut geometry (batonnets vs. slices) on acrylamide formation. Additionally, the effectiveness of a thermophilic L-asparaginase extract from Thermus oshimai was assessed in roasted potato slices, the condition showing the highest baseline acrylamide levels. Potatoes (Spunta variety) were blanched under controlled conditions (80 °C, 11 min) prior to cooking. Acrylamide content was quantified by HPLC-PDA, and surface colour was evaluated using the CIELAB system. Results and conclusions. Significant differences (p < 0.05) were observed among cooking methods. Vacuum frying resulted in the lowest acrylamide levels (122.2 ± 15.6 µg/kg), whereas baking generated the highest concentrations (527.9 ± 52.3 µg/kg in slices). Enzymatic pretreatment reduced acrylamide formation by up to 77.3% compared to untreated controls. Treated samples exhibited improved color parameters (higher L*, lower a*, higher hue angle), indicating reduced Maillard reaction progression. These results demonstrate that thermophilic L-asparaginase effectively mitigates acrylamide formation under blanching-compatible conditions. Novelty and scientific contribution . This work demonstrates the applicability of a thermophilic L-asparaginase under industrially relevant thermal conditions without process modification. The study integrates processing variables, geometry effects, and enzymatic mitigation, contributing practical biotechnological evidence for acrylamide reduction in potato products and supporting safer food manufacturing strategies.

The growing interest in nutritionally enhanced pasta products has driven the search for functional ingredients capable of improving their lipid, protein, and fibre profiles. Pecan nut flour, a by-product of the oil extraction industry, represents a promising alternative; however, its incorporation into pasta formulations modifies dough physicochemical properties and requires optimisation of the drying process to ensure product stability. This study characterised moisture desorption isotherms and drying kinetics of noodles formulated with a 1:1 wheat flour–pecan nut flour ratio. Isotherms were determined at 25 °C and 40 °C (aw: 0.20–0.92) and fitted to GAB and Oswin models. Drying was performed at 30 °C and 50 °C with 40% relative humidity. The GAB model showed the best fit (R² = 0.99; E% < 5%) with monolayer moisture contents of 0.188 and 0.0996 g water/g dry matter at 25 °C and 40 °C, respectively. Drying kinetics were dominated by the falling rate period, described by Fick's second law, yielding diffusion coefficients of 6.62 × 10⁻¹² m²/s (30 °C) and 1.80 × 10⁻¹¹ m²/s (50 °C). Both conditions produced final moisture contents and water activity values complying with Argentine Food Code limits and microbiological stability thresholds, confirming the technological feasibility of pecan nut flour as a functional ingredient in dry pasta production.