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3. Ficheux M. F. Et al. (1998). Some Stability Criteria for Double Emulsions. Langmuir 14, pages 2702-2706. 4. Fukuzawa, K.; Fujii, T. (1992) Peroxide dependent and independent lipid peroxidation: site-specific mechanisms of initiation by chelated iron and inhibition by R-tocopherol. Lipids 1992, 27, pages 227-233. 5. Goubault C. Et al. (2002) Shear Rupturing of Complex Fluids: Application to the Preparation of Quasi- Monodisperse Water-in oil-in-Water Double Emulsions. Langmuir 17, pages 5184-5188. 6. J. Giermanska-Kahn et al., (2002) A New Method To Prepare Monodisperse Pickering Emulsions, Langmuir 2002, 18, 2515-2518. 7. Jim Jiao, David G. Rhodes, and Diane J. Burgess (2002) Multiple Emulsion Stability: Pressure Balance and Interfacial Film Strength. Journal of Colloid and Interface Science 250, 444– 450. 8. K. Pays, J. et al, (2001) Coalescence in Surfactant-Stabilized Double Emulsions. Langmuir 2001, 17, 7758- 7769. 9. Lindsay H Allen. Properties of Iron Aminoacid Chelates as Iron Fortificants for Maize. Department of Nutrition, University of California Davis, California. 10. Lixiong Wen and Kyriakos D. Papadopoulos, (2000) Effects of Surfactants on Water Transport in W1/O/W2 Emulsions. Langmuir 2000, 16, 7612-7617. 11. Matsumoto S., Kita Y., Yonezawa D., (1976) An Attempt at preparing Water-in- Oil-in-Water Multiple-Phase Emulsions. Journal of colloid and interface science 1976, 52 (2), 353-359. 12. Mc Clements D. J. 2000. Food Emulsions, Principles, Practice, and Techniques. CRC Press. 13. S. P. Uchil et al., (2002) Texture and Stability of Emulsions: Role of Oscillatory Structural Forces. J. Dispersion Science and Technology, 23(1–3), 187–198. 14. Zhao and J. L. Goveas, (2001) Size Selection in Viscoelastic Emulsions under Shear. Langmuir 2001, 17, 3788- 3791.
Evaluation of microbial, physicochemical and sensorial characteristics of fresh and dried tejate Jiménez Santiago Mayra 1 , Cortés Noh María M 1 , Brena Robles Edith 1 , Monroy Rivera José A. 2 * 1 Instituto Tecnológico de Oaxaca (amos_31@itoaxaca.edu.<strong>mx</strong>), 2 UNIDA, Instituto Tecnológico de Veracruz (jamonroy@itver.edu.<strong>mx</strong>) The Tejate is a traditional beverage from Oaxaca, Mexico. It is prepared from corn (Zea mays), cocoa (Theobroma cocoa), mamee sapote seeds (Calocarpum mammosum), Rosita de Cacao (Quararibea funebris), water and lime. This study was performed in two steps; in the first one, samples of fresh tejate were collected in local markets of Oaxaca Central Valley in order to measure water content and microbial flora. In the second part, tejate was prepared in laboratory and dried in a hot air dryer at 70C for 4 hours. The air velocity and the product thickness were 1.25 m/s and 0.5 cm respectively. The water content of fresh and dried products were 1.6 and 0.6 g of H2O/g of dry mater respectively. The water activity of dry tejate was 0.45. Microbial counts were higher in the fresh tejate than in the dried (a=0.5). Protein, fat, non digestible fiber, pH as well as the sensory attributes were not different between fresh and dried tejate. Key words. Tejate, sensory evaluation, drying, microbial counts, sorption isotherm. INTRODUCTION The Tejate is a traditional beverage from Oaxaca, Mexico. It is drunk as an energetic and refreshing brew. Tejate is prepared from corn (Zea mays), cocoa (theobroma cocoa), mamee sapote seeds (calocarpum mammosum), Rosita de Cacao (Quararibea funebris), water and lime. The ingredients are mixed and grounded in a stone mill. The product obtained is like a paste. This paste is solved in water during the beverage preparation. The water is slowly added with hand agitation until the desired consistency. A foam layer must be formed on the surface of the liquid (Cortes, 1999). This way of Tejate preparation is not very hygienic since the brew is microbiologically unstable. In this work a new way of tejate production was evaluated in order to obtain a healthy and stable product, easy to prepare and with identical sensory characteristics to the original. MATERIALS AND METHODS 15 samples of fresh tejate were obtained in the markets of Oaxaca city, Etla, Tacolula, Ocotlan, Santa Maria “El tule”, and San Andres Huayapan in the Oaxaca state, Mexico. The samples were put in sterilized bags, and transported to the laboratory for their analysis. Microbial analysis. The methods approved the Mexican Standars were used: Coliforms (NOM-112-SSA1-1994), Aerobic mesophyles (NOM-092-SSA1-1994), yeast and fungi (NOM-114-SSA1-1994) and salmonella (NOM-112-SSA1-1994).
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