Evaluation of the water holding capacity in hydrolysates of goat cheese for artificial neural network

MAURICIO ADARO, HÉCTOR STURNIOLO, JORGE MAGALLANES, LAURA FOLGUERA Y SONIA BARBERIS

Mendoza

Congreso; XXXI Reunión Científica Anual de la Sociedad de Biología de Cuyo.; 2013

Sociedad de Biología de Cuyo.

The content and / or physical state of the water influences both the textural and organoleptic properties of food such as microbiological stability and physical chemistry. The hydration properties are related to the interaction of proteins with water and influence various aspects inherent in the formulation, processing and storage of foods. The large number of variables involved in hydrolysis processes requires measuring the functional parameters accurately and with trials economy. The objective of this study was to evaluate the effect of variables pH, temperature, hydrolysis time, amount of buffer added and enzyme: substrate ratio, applying a Statistical Design of Experiments (DOE) and Analysis of Results for of Neural Networks for predict behavior and increase their applications as a food additive. Was determined water holding capacity (WHC) and the held water (HW) by the method of Piva et al (1981). The analysis of the results by using surface-response graphs we allow to fix the optimum conditions to obtain appropriate values for water holding capacity for different food systems.