Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing.

Sensory analysis is a scientific discipline with specific purposes, which measures and explores the stimuli perceived by the senses against different variants and whose results can be validated through instrumental methods. In the present study, the target was established utilizing convocation, selection, and training of a group of semi-trained judges to serve as a basis for the correlation of sensory analysis with instrumental analysis at the Agrarian University, Ecuador. The study was carried out in 2023 at the Agrarian University of Ecuador. A general call was made, where finalists were trained twice a week for one month as sensory judges in terms of hedonic scale and texture (adhesiveness, homogeneity, and viscosity) to determine different texture parameters, using as a preliminary test of capabilities, the evaluation of 3 different formulations of a dressing based on passion fruit juice and babaco. Once the treatment with the highest sensory acceptability was determined, an instrumental, microbiological, and physical-chemical analysis was conducted. The results were tabulated through an analysis of variance (ANOVA) using the Tukey 5% method with the RStudio statically data program. The research results from the call, 150 participants entered, of which 30 final panelists were determined who, through training, fulled the established requirements and, in turn, chose the second formulation of the dressing as the best treatment, which employs back extrusion test as an instrumental validation parameter, provided an overview of the relationship between sensory and instrumental analysis and its correlation. The correlation of the analyses to the texture profile evidenced the variability presented by the different treatments. Based on this, the present study emphasizes the importance of developing a comparison between sensory training with semi-trained judges and instrumental analyses, presenting a significant impact on the evaluation within the product development process. Assessing the strategic correlation of both approaches can provide a more comprehensive and balanced assessment of sensory quality, leveraging the strength of human subjectivity and the precision of instrumental measurements.

The purpose of the present study was to evaluate the physicochemical characteristics and protein profile of a vegan dressing made from flax (Linum usitatissimum), soybean (Glycine max), and lupin (Lupinus mutabilis), to promote the development of this type of vegan product with significant nutritional characteristics. For this purpose, three treatments and five repetitions of the product formulations were developed. In addition, an ANOVA study with Tukey's test at 5% significance was used to interpret the results of protein, fat, and pH. The protein values for the three proposed treatments ranged from 2.71 - 5.68 %, fat: 52.40 - 54.10 %, and pH: 4.10 - 4.37. Formulation 1 contains the highest levels of lupin flour and flaxseed meal compared to the other two formulations (Soy Beverage 22%, Lupin Flour 9%, and Flaxseed Meal 8%) stood out with the highest protein content (5.68 %), fat (54.10 %) and pH (4.37). Subsequently, the protein profile of this treatment resulting in a higher proportion of the following amino acids: glutamic acid (2.21 g), threonine (0.93 g), and aspartic acid (0.90 g). The vegan dressing's protein profile, with 5.68% total protein, highlights essential and non-essential amino acids, including Glx and Asx, derived from acid hydrolysis, showcasing the nutritional potential of lupin flour and flaxseed meal. Thus, the microbiological quality of this treatment was determined using as a reference the Sanitary Technical Standard (NTS), obtaining molds (20 CFU/g), yeasts (10 CFU/g), and total coliforms (< 10 CFU/g). These results showed the nutritional potential of dressings developed from plants and their safety, becoming an alternative to be considered in these products. The significance of these findings lies in their potential applications in the functional food and plant-based product industry. The high protein content and well-balanced amino acid composition position this dressing as an attractive alternative for consumers seeking plant-based, high-protein condiments. Moreover, the stability in pH and fat content indicates that these formulations could serve as a foundation for further innovation in vegan emulsions, improving their sensory and nutritional attributes.

El desarrollo de bebidas funcionales con beneficios potenciales para la salud ha mostrado un notable incremento debido a la creciente preferencia por productos saludables. Sin embargo, la oferta de este tipo de bebidas en el mercado sigue siendo limitada. En este contexto, el desarrollo de bebidas como la Kombucha representa una oportunidad significativa para la innovación en el sector alimentario. En esta investigación, se formularon tres tratamientos de Kombucha a partir de pulpa de jackfruit (Artocarpus heterophyllus), combinada con diferentes concentraciones de té negro y sacarosa. Además, se empleó un inóculo del 1% de hongo SCOBY (Symbiotic Culture of Bacteria and Yeast, conocido como hongo Manchurian). La fermentación aeróbica se llevó a cabo a 25 °C durante 12 días, siguiendo parámetros establecidos para garantizar la calidad del producto final. La bebida obtenida fue evaluada sensorialmente mediante una escala hedónica con la participación de 30 panelistas no entrenados. Posteriormente, se realizaron análisis fisicoquímicos, microbiológicos, pruebas de capacidad antioxidante y recuento de microorganismos probióticos. Los resultados fueron analizados mediante un análisis de varianza de un factor (ANOVA) y la prueba de comparación múltiple de Tukey, con un nivel de significancia del 5%. El tratamiento T3, caracterizado por un mayor contenido de té negro, obtuvo la mayor aceptación sensorial. Este tratamiento presentó un pH de 2,66, un contenido alcohólico inferior al 0,05% y un contenido de azúcares totales de 38,90 g/L. Los análisis microbiológicos indicaron un recuento de 1,9 x 10¹ UFC/mL para aerobios mesófilos, un recuento inferior a 3 NMP/mL para Escherichia coli, ausencia de Salmonella en 25 mL, un recuento inferior a 1 x 10⁰ UFC/mL para Staphylococcus aureus y 1,85 x 10⁰ UFC/mL para mohos y levaduras. En cuanto a los microorganismos probióticos, se registró un recuento de 9,2 x 10⁴ UFC/mL de bacterias viables. Por otra parte, la capacidad antioxidante, medida mediante el método DPPH, reportó 17,5 mg/L de equivalentes de ácido ascórbico y 19,1 mg/L de equivalentes de ácido gálico. Estos resultados confirman que la bebida cumple con los estándares establecidos por la normativa vigente, destacando por su notable capacidad antioxidante y un bajo contenido de probióticos debido a las condiciones de acidez propias del producto.

Los radicales libres son moléculas altamente reactivas que pueden causar daños en el organismo. La fruta milagrosa (Synsepalum dulcificum) es un ingrediente natural con propiedades antioxidantes que puede ayudar a reducir el efecto de estos compuestos, además de ser un ingrediente versátil que puede adaptarse a diferentes formulaciones. El objetivo de esta investigación se basa en el uso de la pulpa y semillas de la fruta milagrosa o Monkfruit para el desarrollo de una gomita masticable con propiedades antioxidantes. Para ello, se desarrollaron 3 tratamientos con diferentes concentraciones de pulpa y semillas pulverizadas, donde se analizó la aceptabilidad sensorial, propiedades fisicoquímicas, microbiológicas y antioxidantes por DPPH, y la información obtenida se analizó utilizando el software estadístico MiniTab enfocado al diseño completamente al azar DCA y evaluación de variaciones por ANOVA. Los resultados de aceptabilidad obtenidos a través del análisis sensorial reflejaron una disposición positiva al tratamiento formulado con iguales cantidades de semillas y pulpa, al cual se le aplicaron los análisis previamente indicados, donde la capacidad antioxidante reflejó valores de ácido gálico 0.38 mg/mL y ácido ascórbico 0. 11 mg/mL, así como los requerimientos microbiológicos de coliformes totales (<3 NMP/g), mohos y levaduras (<10 UFC/g) dentro de los parámetros permitidos por la norma vigente, por otro lado, aunque cumple con los parámetros fisicoquímicos de humedad, supera los niveles permitidos de sacarosa en un 68,32% debido a la formulación con edulcorantes añadidos. Por lo tanto, se concluye que las gomitas de monk fruit, formuladas con pulpa y semilla, poseen una destacada capacidad antioxidante. El tratamiento seleccionado, con una proporción equilibrada de pulpa y edulcorante, fue el más aceptado sensorialmente, optimizando textura, sabor y apariencia.