The Plantain are in third place, in terms of importance, of the agricultural gross income of Puerto Rico; and the Maricongo variety is one of the most produced commercially. Recently, introducing the Maiden hybrid, which ...

The purpose of the investigation is to determine whey kefir characterization by conducting the fermentation using column bioreactors. The three bioreactors were studied for a period of 10 fermenting days. Samples obtained ...

The attributes of greater quality and importance of coffee drinks are the aroma, flavor, color and body. To obtain a high performance coffee we must ensure their quality. This requires analysis of coffee characteristics ...

This research proposes the quality improvement of low fat soda crackers with the purpose of reducing the incidence of cracked crackers. The first experimental phase involved the change of shortening in the formulation from ...

Whole yam (D. rotundata) tubers were packed under the following combinations of modified atmosphere: (1) 10% CO2 & 2% O2, (2) 5% CO2 & 2% O2, (3) 10% CO2 & 80% O2 y (4) 6% CO2 & 70% O2. N2 was used to complete the balance. ...

There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution ...

The Mango variety “Mayagüezano” (Mangifera indica L.) is a typical fruits of western Puerto Rico and widely distributed through the island. This research proposes the use of Mango Mayagüezano as a source of Pectin to give ...

Fourteen varieties of banana hybrids resistant to Black Sigatoka were stored at 20o C. Data from the different assessments performed on hybrids were compared against those of “Grand Naine” (Control). Determination of shelf ...

In 2004, the presence of a fungus known as Mycosphaerella fijiensis that causes the disease Black Sigatoka, was detected on plantain leaves in Puerto Rico. This situation motivated this study on the potential use of Black ...

Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...