Nieves Muñoz-Ferreiro

The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.

Not many studies have examined changes in microbial transglutaminase (MTG) yoghurts during storage. In this work, yoghurts manufactured with skimmed milk and treated with MTG were evaluated in refrigerated storage for 35 days. Instrumental measurements showed that firmness, consistency and pH values in MTG yoghurt experienced a significant increase with the storage time. However, sensory measurements showed that MTG yoghurts were not affected significantly by storage time. Acid taste scores only increased significantly with storage time in the control samples. Microbial transglutaminase treatment showed a positive effect on textural properties and allowed syneresis to be prevented completely during storage.

The aim of this work was to obtain information about how sensory differences affect consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim yoghurt fortified with skim milk powder was used as control (Control yoghurt). Sensory descriptors were assessed by a trained panel (n = 16). Acceptance and preference were evaluated by consumers (n = 124). Results showed that TG yoghurt showed a sensory profile different to that of Control yoghurt. TG yoghurt was firmer and less creamy than Control yoghurt. The acceptance index was 59.7% for TG yoghurt and 70.5% for Control yoghurt. Consumers did not show a high rejection towards TG yoghurt.

Evaluating how the postharvest processes of coffee influence the sensory characteristics of the obtained beverage makes it possible to innovate to satisfy niche markets, increase cost–benefit advantages, and comply with environmental and quality standards. In this study, four postharvest processes (“natural,” “depulping,” “fermenting,” and “washing”) were carried out on the “Garnica” variety coffee fruit. The beverage resulting from each process underwent a sensory evaluation by (a) expert cuppers to characterize it with a descriptive analysis, as well as by (b) consumers to find out its overall acceptance. The red wine bouquet of the beverage, as obtained through the “natural” process, conditioned the overall acceptance of consumers, and the acceptance of the other coffees was conditioned by the fragrance having a note of lemon. The “depulping” and “fermentation” processes represented viable options to the “washed” coffee: These processes resulted in similar sensory characteristics and general acceptance but had a lower environmental impact. With an acceptance map from a multiple factor analysis of the sensory and hedonistic data, it was found that, when applied to Garnica variety coffee, the “depulping” process represents a viable option to replace “washed” coffee processing.Practical applications: The results obtained allow for the presentation of information about the possibility of transitioning to postharvest processes that represent an alternative to the traditional “washed” method for the agents and organisms that manage the coffee sector to raise awareness among them. These results also offer information to consumers regarding the existence of other coffee options with similar sensory characteristics to “washed” coffee, but which have a lower environmental impact.

BACKGROUND: Low‐fat or non‐fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low‐fat yoghurt to determine if similar sensory properties to those of full‐fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed.RESULTS: The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g⁻¹ was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full‐fat yoghurts.CONCLUSION: The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low‐fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry

BACKGROUND: Currently consumers demand low‐fat or non‐fat yoghurt but their physical properties are less attractive than those of full‐fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low‐fat yoghurt. The aim of this work was to evaluate the effect of TG on low‐fat yoghurt to improve their physicochemical and textural properties to approach to those of full‐fat yoghurt. Two TG application methods (addition before fermentation or simultaneous addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low‐fat and full‐fat yoghurts.RESULTS: No significant differences between application methods were observed. Simultaneous addition of TG was preferred because additional time‐consuming steps are not required. The best dose was 1 U TG g⁻¹ of protein that allowed a firmness higher (4.25 N) than that of commercial low‐fat (3.05 N) and full‐fat (4.43 N) yoghurts to be achieved. This implies that intermediate values of TG will permit the same firmness as commercial yoghurts to be obtained. It was observed some differences by the TG origin may be due to excipients.CONCLUSION: TG may be used to replace stabilizers in the production of low‐fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry

Organic systems are highly dependent on the environment and require animals well adapted to local conditions. In Spain, organic dairy farmers are not satisfied with the productive performance of their herds and ask for technical advice to obtain suitable animals for organic systems. The milk productive performance (milk yield, nutritional composition, and somatic cell count) of Holstein-Friesian cows in organic farming in North Spain compared with conventional farms has been analysed. When breed diversity was present in the same organic farm, Holstein-Friesian milk performance was compared with other breeds and/or crosses. Holstein-Friesian cows in organic farming produce slightly less milk than grazing conventional cows, but milk was similar in composition and somatic cell count across systems. The limited data from organic farms where breed diversity exists indicate that Holstein-Friesian cows produce numerically more milk than other breeds and crosses but with statistically lower protein content. Considering that in Spain organic milk production is mostly used for liquid milk consumption and that the payment system is based only on milk volume, Holstein-Friesian cows would better fit the farmer interests than other breeds or crosses. However, in addition to productive performance, reproductive efficiency, animal health and consumer’s preferences should be fully considered when selecting a breed for organic production. If Holstein-Friesian was the selected breed, efforts should be made to identify cows within the breed that are best adapted to organic conditions. New productive, reproductive, nutritional and economic studies would be needed to develop a genetic merit index for organic systems.