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BACKGROUND: Primary Sjögren's syndrome (pSS) is a chronic autoimmune disease characterized by inflammatory lymphocytic infiltration of the salivary glands, leading to dryness of the mouth (xerostomia). It has been postulated that xerostomia is the preceding stage for the development of alterations in taste acuity (dysgeusia) in this type of patients. OBJECTIVES: To determine detection and recognition thresholds to the 4 basic tastes (sweet, salty, sour and bitter) in pSS patients and compare them to a control group. To determine if the long-term consumption of chile peppers and spicy Mexican diets had an effect on the taste perception and acuity of the pSS patients. SETTING: This study was done in the Department of Food Science and Technology of the Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), a third-level hospital in Mexico City. SUBJECTS: The patient group consisted of 21 Mexican females (mean +/- s.d., age: 53.1 +/- 9.8 y) diagnosed with pSS (time of duration of the disease, 8.6 +/- 6.6 y, median 7 y, range 1-25 y) who were recruited at the outpatient service of the Department of Immunology and Rheumatology of the INCMNSZ. The control group consisted of 20 healthy nonsmokers age-matched Mexican women (50.3 +/- 11.9 y) most of them personnel of the INCMNSZ, and some friends and nonblood relatives to the patients (sisters-in-law) who volunteered to participate in the study. INTERVENTIONS: Detection and recognition thresholds were determined by the method of least noticeable differences on three occasions during three nonconsecutive days. Saliva production was determined by Saxon's test on two separate occasions. RESULTS: Although saliva production was severely reduced in pSS patients (1.35 +/- 0.55 ml/2 min, P<0.001) compared to controls (6.26 +/- 2.41 ml/2 min), all subjects recognized the 4 basic tastes when these were tested at suprathreshold concentrations. The detection thresholds for the sweet, sour and bitter tastes were higher in pSS patients, as well as the recognition thresholds for the salty, sour and bitter tastes. A relationship between time of evolution of the disease and saliva production with individual thresholds could not be established. CONCLUSIONS: pSS patients exhibited different degrees of dysgeusia depending on the taste being studied, that is, they were mildly dysgeusic for the sweet and salty tastes and clearly dysgeusic for the sour and bitter tastes. Although both pSS patients and controls had consumed 'typical Mexican diets' their entire lives, our results showed that the consumption of chile peppers and spicy foods did not have any effect on the taste perception and acuity of the pSS patients.

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The objetive of this work was to elaborate cotija type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 70:30 and 80:20 (whole milk:chickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (1:10,000 and 2:10,000), lactic acid and 50 per cent CaCl2 solution were used in both products. Results showed that cheese made with 70:30 mixture and 1:10,000 rennet concentration gave a weak curde and 12 per cent of total solids were lost; in the same way as 70:30 mixture and 2:10,000 rennet concentration. Nevertheless, cheese made with 80:20 mixture and 10,000 or 2:10,000 rennet concentration showed hard consistency of its curd. Addition of 10 per cent sodium chloride solution to he 80:20 mixture cheese, made better whey drain, and a cotija type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended cotija type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended cotija type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea extended cheese showed a 80 per cent acceptance while the acceptance of the whole milk commercial cheese was 90 per cent.

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The objective of this work was to establish the experimental conditions for the production of yogurt extended with chickpea (Cicer arietinum), inoculated with St. thermophilus and L. bulgaricus and compare its chemical, microbiological and sensorial characteristics versus a yogurt made of skimmed milk. Results indicated that 70:30 and 80:20 (skimmed milk and chickpea extract) mixtures obtained by chemical score fulfilled with the proposed objectives. Yogurt made with 70:30 mixture added with modified starch (ULTRA SPERCE M and COL-FLO), did not remove syneresis present in these products and did not improve its sensory characteristics neither. Nevertheless, yogurt made with 80:20 mixture and modified starch (ULTRA SPERCE M) removed syneresis and present flavor and texture characteristics alike yogurt made of milk, this "extended" yogurt was accepted by the 80% of the judge and fulfill with yogurt specification established in the mexican regulations for this products.

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In accordance with the fact the aging process is closely related to the individual nutrition, it is possible to infer that the daily diet could help and improve, to a certain degree, to the elderly well-being. Based on this and making use of the food technology expertise, the development of a low cost, easily prepared and preserved product, in accordance with the taste and needs of the elderly people was considered. The objective of this project was to elaborate an intermediate moisture food (IMF) based on texturized soy protein with carrots, potatoes and peas, adding humectants and microstatic agents according to the moist and dry infusion methods. Fried bacon was added to some formulas in order to evaluate the sensorial preference of the product with and without bacon by elderly people and effect of the bacon on the water activity (aw) reduction. The aw for the product with added bacon was 0.859 and 0.896 for the one with no added bacon. The product with added bacon allowed 20% of the nutritional requirements of the elderly people of protein, vitamin A and thiamine. Both formulas were equally highly accepted by the elderly people (80%) and were microbiologically stable for 8 weeks period at 25 degrees C and 55% RH in aluminium/cellophane/polyethylene and polyester/polyethylene flexible packages. We can conclude that IMF may be an alternative to improve the diet of the elderly people.

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The chemical, microbiological and sensory stability of a dried salted product prepared from sardines and cereals was evaluated during a 12-week storage period. The product is named NUTRIPEZ and was produced in 20 kg/lots, both with and without smoke treatment. The product was stored under both tropical and room conditions in Mexico City, and packaged in two types of flexible packaging. Rancidity analyses were done by the peroxide value, TBA test and sensory evaluation. The results demonstrated that both the smoking of the product and the cellopolyal packaging, offered the best protection against oxidation.

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The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.

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The purpose of this research was to determine adequate conditions for the preparation of soybeans at home level. In accordance with the results, soaking the soybeans for eight hours in a 0.25% bicarbonate solution, gives the appropriate hydration to the soybeans, which can then be easily cooked. Boiling them at atmospheric pressure during 20 minutes was required to destroy 80% of the soybeans antitrypsin activity, and a high PER was also obtained. Nevertheless, the soybeans texture was not satisfactory; therefore, longer boiling periods were tested so as to establish the most suitable time needed to achieve a softness similar to that of common beans as usually consumed. Softness was measured instrumentally, and the optimal conditions found were: 40 min boiling after 8 hr soaking in a 0.25% bicarbonate solution. Under these conditions, the PER and NPU values increased 18% and 33%, respectively, with respect to those of the casein PER and NPU. It is concluded that with this procedure, large amounts of protein can become available at an equivalent price to US$0.40/kg ($80.00/kg).

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Although Mexico is a country with a great fishing potential, fish consumption remains very low. An important reason for this situation is the difficulty faced in regard to its preservation and distribution, a factor which notably increases the final price of the product. As is known, in some countries fish preservation is carried out through autolysis, using high concentrations of sodium chloride. This was the type of work carried out by us, in an effort to adapt the procedure to the species and conditions prevalent in Mexico. The raw material was selected according to its availability and cost. The selected species were mojarra (Archosargus unimaculatus) and sardine (Sardinops caerula). Three different fish-to-salt ratios were tested (1.5:1, 4:1 and 6:1), with incubation periods ranging from 4 to 24 weeks, at both 20 to 23 degrees C, and 37 to 39 degrees C. Results indicated that a fish-to-salt ratio of 4:1, at a temperature of 37 degrees C and an incubation period of 12 weeks, represent the optimun conditions for obtaining a fish sauce which is acceptable in flavor, with a protein content of 12% per 100 ml, and a storage life of at least 90 days. The recovery of the final product was 22%, reaching 35% in a second extraction. Sensory evaluation tests were undertaken by adding the sauce to cooked unsalted rice. According to the results, there was a favorable acceptance of the final product. The price calculated for the elaboration of the sauce at the household or rural level was lower, as compared with the price of protein from meat or egg which is 3-to-4-fold higher.

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The objectives of the studies described herein were: 1) to obtain a sunflower flour and protein concentrate for human consumption, and 2) to explore possible ways for their utilization. The Peredovik variety was selected, since it is most abundant in Mexico. The procedure usually followed for the obtention of flours for animal feeds was used with some modifications. The hull was mechanically eliminated with a yield of 51%, with a satisfactory appearance of the almond. In order to facilitate the milling of the almonds, 80% of the oil was extracted by compression (18,000 kg/cm2 for 10 minutes) after steaming during 10 min. Chlorogenic acid ws eliminated with a 70% ethanol solution. The resulting flour could be added to wheat flour in as high a proportion as 65% in weight. Cookies were then prepared which contained 16 g/100 g with a protein of high quality, 80% to 90% in relation to casein, and with adequate sensorial properties.

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