<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262017000200063</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2017.04.008</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of locust bean and xanthan gums on the stability and acceptability of dairy cream]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia de gomas de algarrobo y xantana en la estabilidad y aceptabilidad de crema láctea]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Ortega]]></surname>
<given-names><![CDATA[Eva Montserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Calette]]></surname>
<given-names><![CDATA[Aldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>9</volume>
<numero>2</numero>
<fpage>63</fpage>
<lpage>84</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262017000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262017000200063&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262017000200063&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  In making a cream, various additives can be added, among which gums, which have been the subject of interest due to their advantages in industrial production, stand out.  Objective:  To evaluate the effect of xanthan and locust bean gums on the physical and sensory properties of acidified dairy creams.  Materials and methods: The factors studied were: concentration (xanthan gum from 0.025 to 0.5 % and locust bean gum from 0.05 to 0.5 %) and acidity percentage (from 0.5 to 0.65 % in both gums). A mixture design was applied with the concentrations of the two gums studied. The variables viscosity, drainage stability, consistency and adhesiveness were measured instrumentally, while sensorially the consistency, viscosity and acidity were evaluated with a JAR (Just About Right) test using five-point scales, and on the acceptability for attributes and overall acceptability a nine-point hedonic scale was used.  Results and discussion: The creams with the greatest acceptability corresponded to concentrations of 0.2 to 0.38 % xanthan gum and 0.46 to 0.5 % locust bean gum. The JAR test showed that the best mixture was the one containing 0.325 and 0.175 % xanthan and locust bean gums, respectively; this last treatment was compared with three commercial creams and one of them presented viscosity and consistency values (10 kg·m-1·s-1 and 4,000 gf, respectively) similar to those of the mixture obtained.  Conclusions: It is possible to assume the existence of a masking effect of the sensory perception of acidity due to the high viscosities provided by xanthan gum. On the other hand, the viscosity acceptability and overall acceptability curves showed a maximum.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  En la elaboración de una crema se permite añadir diversos aditivos, entre los que destacan las gomas; las cuales han sido objeto de interés debido a sus ventajas en la producción industrial.  Objetivo:  Evaluar el efecto de las gomas xantana y algarrobo en las propiedades físicas y sensoriales de cremas lácteas acidificadas.  Materiales y métodos:  Los factores estudiados fueron: concentración (goma xantana de 0.025 a 0.5 % y goma de algarrobo de 0.05 a 0.5 %) y porcentaje de acidez (de 0.5 a 0.65 % en ambas gomas). Se aplicó un diseño de mezcla con las concentraciones de las dos gomas estudiadas. Las variables viscosidad, estabilidad al drenado, consistencia y adhesividad se midieron instrumentalmente, mientras que sensorialmente se evaluó la consistencia, viscosidad y acidez, con una prueba JAR (Just About Right) usando escalas de cinco puntos, y en la aceptabilidad para atributos y la global se empleó una escala hedónica de nueve puntos.  Resultados y discusión:  Las cremas con mayor aceptabilidad correspondieron a concentraciones de 0.2 a 0.38 % de goma xantana y de 0.46 a 0.5 % de goma de algarrobo. La prueba JAR mostró que la mejor mezcla fue la que contenía 0.325 y 0.175 % de gomas xantana y algarrobo, respectivamente; este último tratamiento se comparó con tres cremas comerciales y una de ellas presentó valores de viscosidad y consistencia (10 kg·m-1·s-1 y 4,000 gf, respectivamente) similares a los de la mezcla obtenida.  Conclusiones:  Es posible suponer la existencia de un efecto de enmascaramiento de la percepción sensorial de la acidez debido a las altas viscosidades provistas por la goma xantana. Por otro lado, las curvas de aceptabilidad de viscosidad y aceptabilidad global presentaron un máximo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[consistency]]></kwd>
<kwd lng="en"><![CDATA[viscosity]]></kwd>
<kwd lng="en"><![CDATA[mixture design]]></kwd>
<kwd lng="en"><![CDATA[JAR scale]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[consistencia]]></kwd>
<kwd lng="es"><![CDATA[viscosidad]]></kwd>
<kwd lng="es"><![CDATA[diseño de mezcla]]></kwd>
<kwd lng="es"><![CDATA[escala JAR]]></kwd>
</kwd-group>
</article-meta>
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