Listar por autor "339d7a36ce6da63229d88e09da10cd19"
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Assessment of different debittering techniques to valorize orange peel.
Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Goñi de Cerio, Felipe; VÁZQUEZ-ARAÚJO, LAURA (Institute of Food Science & Technology (IFST), 2023)Different strategies to reduce bitterness of orange peels were assessed in the present research: a) blanching in 2 % NaCl-water (SALT), b) blanching in 1 % Na2CO3-water (ALK), c) blanching in water and fermentation with ... -
Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses
Deba-Rementeria, Shuyana; Zugazua Ganado, Maider; Estrada Korta, Olaia; Regefalk, John; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2021)A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) ... -
Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels
Deba-Rementeria, Shuyana; Pérez Paz, Alicia; Estrada Korta, Olaia; VÁZQUEZ-ARAÚJO, LAURA (Elsevier, 2023)A new product made from orange peels discarded from juice making has been characterized during the present study. In order to reduce its bitterness, orange peel was fermented during 10 days in two different sugary brines ... -
Effect of product properties and context on the perception of sweetness and liking: a case study with butter cookies
Romeo-Arroyo, Elena; Mora Gijón, María; Pazos Pancini, Nahuel; Deba-Rementeria, Shuyana; VÁZQUEZ-ARAÚJO, LAURA (John Wiley & Sons, Ltd, 2021)Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes’ perception. The present study investigated the influence of multisensory reformulation ... -
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation
Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Issa Issa, Hanán; VÁZQUEZ-ARAÚJO, LAURA (Institute of Food Science and Technology, 2022)To find an innovative use for orange peels discarded in the orange juice-making process, a fermentative process was assessed using a Lactiplantibacillus plantarum strain. Blanched or rinsed peels were submerged in a 5% ... -
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials
Torán Pereg, Paula; Deba-Rementeria, Shuyana; Estrada Korta, Olaia; Pardo, Guillermo; VÁZQUEZ-ARAÚJO, LAURA (MDPI, 2023)The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was ...
