The effect of osmotic dehydration (OD) with different sucrose concentrations and temperatures was studied in combination with drying by Refractance Window^TM (RW) in beet slices with thicknesses of 1 and 5 mm. The color, texture, total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AC) of the beet with OD, RW, and OD-RW combined drying were evaluated. The best results of water loss (WL) and solid gain (SG) with OD were obtained with 65% sucrose solution at 60 °C. OD partially reduced the water content of the slices, decreasing the drying time with RW at 85 °C. However, the retention of qualities such as color, texture, TPC, TFC, and AC in beet was obtained with combined drying by OD-RW at 60 °C under OD conditions of 65% sucrose at 45 °C. These conditions afforded a stable product retaining its physical and chemical properties.

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk; elaboration process, and physicochemical, microbiological, and sensory characteristics of cheese to establish its typicity. The manufacturing of the cheese in most of the dairies studied has registered the operation of three generations of families. Variability in their chemical composition, microbiological, colour, texture and sensory was related with time and number of turns during the pressing, amount of added salt and vegetal fat. Cheeses with less pressing time had higher moisture content and less protein and fat content. The bacterial counts were related to milk quality tests, training courses and material of containers. These factors also affected the hardness of the cheese. Those with added vegetable fat and with high salt content had the highest hardness. The Hue angle (h°) of the cheeses indicated a tonality close to yellow (90°). Difference in chromaticity (C*) can be related to the use of vegetable fat. Cheeses with higher moisture content were brighter (L*) and had less color saturation. The sensory evaluation showed that the most typical cheeses were perceived in the attributes as salty, milk aroma, and serum and milking smell. Applying sanitation measures of milk collection, good cheese manufacturing practices and avoiding the addition of vegetable fat, it could be possibly getting a legal-commercial protection of the ranchero Jarocho cheese.

Nutraceutical starch has been defined as starch digestion fractions, namely, slowly digestible starch (SDS) and resistant starch (RS), that can be present in foods and are associated with some health benefits. The health benefits include a low glucose peak, some brain signals that control satiety, prebiotic effects and prevention of colorectal cancer. This chapter provides information related to the mechanisms of SDS and RS associated with the health benefits of the consumption of foods with both fractions. The methods to produce SDS and RS with the use of starches isolated from diverse botanical sources, as well as the methods used during processing of foods that are involved in increasing SDS and RS, are discussed. The use of nutraceutical starch in different foods such as bakery products, pasta and snacks with the objective of increasing the consumption of both fractions is also summarized. Finally, the chapter discusses trends in the industry and investigates the role of nutraceutical starch in foods.

Bauhinia forficata leaves were subjected to ultrasonic pretreatment and subsequently dried using a refractance window (RW) and tray drying (TD). The physical, chemical, and biological properties of the dried leaves were evaluated under both drying methods, with and without ultrasound. RW combined with ultrasound (RW-US) resulted in the shortest drying time (90 min) and the lowest values of water activity (0.21), color difference (ΔE = 0.61), and maximum shear force (14.72 N), indicating improved drying efficiency and texture preservation. In addition, the RW-US samples exhibited the highest water solubility capacity (13.75%), water absorption capacity (5.56 g water/g dry matter), and swelling power (9.95%). With respect to structural changes, thickness showed the greatest percentage reduction during drying. The RW-US treatment also preserved bioactive compounds more effectively, yielding the highest total polyphenol content (61.96 mg GAE/g extract), flavonoid content (308.44 mg QE/g extract), antioxidant activity (60.50% by DPPH• and 70.15% by ABTS•+), and chlorophyll content (2.65 mg/g), the values of which were closest to those of fresh leaves. None of the extracts showed cytotoxic effects, with respect to hypoglycemic activity, the best treatments were RW, RW-US, and TD, which resulted in glucose reductions of 51.64%, 41.95% and 39.70%, respectively. Overall, RW-US drying preserved most of the physical, chemical, and biological properties, resulting in the production of a potential functional ingredient for foods.