Three fermentation treatments were used in pigeon pea "Lazaro" variety in order to eliminate α-galactosides, sugars responsible of producing flatulence. The fermented pigeon pea is a high protein alternative that can be ...

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 ...

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 ...

One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...

Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory ...

Soda crackers are fermented breadmaking products characterized for being thin, with crunchy texture, low moisture content and alkaline pH. This work focused on evaluating the effect of lard addiction time (first or second ...