Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs.

Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.

The role of culture in the representation of probiotic foods.

Functional foods, and specifically probiotics, are important products present in retail worldwide. Probiotics comprise "live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host". This study aimed to investigate the effect of culture on probiotic foods social representation. A total of 818 consumers from seven countries (Argentina, Brazil, Honduras, Mauritius, Mexico, Peru, and Slovenia) participated in the study. A free word association task was performed with the inductor term "probiotic food," followed by lemmatization, categorization, and prototypical analysis of the social representation. The results indicated that the term health was common in all countries studied, as well as other positive aspects such as benefits, well-being, and functional foods. This study helped to shed light and better understand the role of culture in the social representation of probiotics.

Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.

We hypothesized that optimizing the formulation of pasta by incorporating sprouted pseudocereal flours, specifically quinoa (Chenopodium quinoa Willd) or kiwicha (Amaranthus caudatus L.) and cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) flours, could offer the potential to simultaneously enhance nutritional quality and health-promoting properties in pasta. In this study, our objective was to optimize the formulation of composite flour (a ternary blend of wheat, sprouted pseudocereal, and cushuro flours) using a mixture composite design to maximize total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA), antioxidant activity, and mineral bioaccesilability by reducing phytic acid (PA) content. Two optimal formulations were identified: one consisting of 79% wheat flour (WF), 13% SQF, and 8% CuF (oPQC), and the other composed of 70% WF, 15% SKF, and 15% CuF (oPKC). These optimized pastas exhibited reduced starch content and notably higher levels of total dietary fiber (1.5-3.61-fold), protein (1.16-fold), fat (1.3-1.5-fold), ash (2.2-2.7-fold), minerals (K, Na, Fe, Zn, Mg, Mn, and Ca), PA (3-4.5-fold), TSPC (1.3-1.9-fold), GABA (1.2-2.6-fold), and ORAC (6.5-8.7-fold) compared to control pasta (100% WF). Notably, the glycemic index of oPQC (59.8) was lower than that of oPKC (54.7) and control pasta (63.1). The nutritional profile of the optimized pasta was largely retained after cooking, although some significant losses were observed for soluble dietary fiber (18.2-44.0%), K (47.5-50.7%), Na (42.5-63.6), GABA (41.68-51.4%), TSPC (8-18%), and antioxidant activity (45.4-46.4%). In vitro digestion of cooked oPQC and oPKC demonstrated higher bioaccessible content of GABA (6.7-16.26 mg/100 g), TSPC (257.7-261.8 mg GAE/100 g), Ca (58.40-93.5 mg/100 g), and Fe (7.35-7.52 mg/100 g), as well as antioxidant activity (164.9-171.1 µmol TE/g) in intestinal digestates compared to control pasta. These findings suggest that the incorporation of sprouted pseudocereals and cushuro flour offers a promising approach to enhance the nutritional quality and bioactive content of wheat-based pasta, potentially providing health benefits beyond traditional formulations.

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.

Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.

Sprouting is an effective treatment for improving nutritional and bioactive properties as well as lowering the anti-nutritional compounds in pseudo-cereals. Enhancing nutritional properties when using sprouted pseudo-cereals flours as a baking ingredient requires tailored formulation. Simplex centroid designs and response surface methodology has been applied in the present study to define the ideal proportions of ternary blends of sprouted kiwicha (SKF), cañihua (SCF) and wheat flours (WF) to simultaneously enhance the content in bioactive compounds (γ-aminobutyric acid, GABA, total soluble phenolic compounds and TSPC), as well as sensory (odor, color, taste and texture) and functional attributes (antioxidant activity, AA) while reducing phytic acid (PA) content of bread. The effect of gastric and intestinal digestion on bioactive compounds, AA, PA and starch hydrolysis was also evaluated. Mixture design allowed for the identification of optimal formulation (5% SKF, 23.1% SCF, 71.9% WF) that can be used to obtain breads with higher content of GABA, TSPC, AA, overall sensorial acceptability (scores > 7) and reduced PA content and glycemic index. Moreover, this study demonstrated that these nutritional and health benefits provided by the replacement of WF by sprouted pseudo-cereal flours remained upon digestion. The results of this study indicated that WF replacement with SKF and SCF is sensory acceptable and improved the nutritional quality of bread.

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.

The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.

Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.

Prevalencia del síndrome metabólico entrabajadores activos en la Red Asistencial de EsSalud en Huánuco, 2007 / Prevalence of the metabolic syndrome in active workers of HuanucoÆs Medical Assistance Network EsSalud, 2007

Objetivo: Determinar la prevalencia del síndrome metabólico en trabajadores activos en una población asegurada adscrita a la Red Asistencial de EsSalud en Huánuco. Material y métodos: Diseño transversal analítico con un muestreo probabilístico poli û etápico, por conglomerados en 8 ciudades de Huánuco. Se diagnosticó síndrome metabólico según los criterios del IDF y ATP. Resultados: Se incluyeron 620 participantes. La prevalencia del síndrome metabólico fue 35,16 por ciento (31,40 e 39,06) utilizando el criterio de la IDF, y según el criterio de la ATP III modificada fue 25,64 por ciento (22,25 û 29,27). En el análisis multivariado según los criterios de la IDF, los factores relacionados a la presencia del síndrome metabólico fueron la edad > 35 años [OR 2,18 (1,14 û 4,18)], ocupación (no profesionales) [OR 1,78 (1,24 û 2,58)], IMC ≥ 25 [OR 5,08 (3,18 û 8,12)] y el índice cintura cadera (varón > 0,90 y mujer > 0,85) [OR 3,41 (1,90 û 6,10)]. Con los criterios de la ATP III modificada fueron: edad ≥40 años [OR 1,87 (1,16 û 3,03)], IMC ≥ 25 [OR 5,17 (2,96 û 9,03)] y el índice cintura cadera (varón > 0,90 y mujer > 0,85) [OR 2,41 (1,31 û 4,46)]. Conclusiones: La prevalencia del síndrome metabólico en trabajadores activos en la Red asistencial de EsSalud en Huánuco es similar a las tasas descritas en la literatura nacional e internacional.

Objective: To determine the prevalence of the metabolic syndrome in active workers in an insured population included in HuanucoÆs Medical Assistance Network EsSalud. Material and methods: Analytical cross-sectional design with multi-stage probabilistic sampling by conglomerations in 8 towns of Huanuco. The metabolic syndrome was diagnosed following the IDF and ATP criteria. Results: In total, 620 participants were included The prevalence of the metabolic syndrome amounted to 35.16 percent (31.40 û 39.06) according to the IDF criteria, and it amounted to 25.64 percent (22.25 û 29.27) according to the ATP III criteria. In the multivariate analysis following the IDF criteria the factors related to the presence of the metabolic syndrome were age > 35 [OR 2.18 (1.14 û 4.18)], occupation (no professionals) [OR 1.78 (1.24 û 2.58)], BMI ≥ 25 [OR 5.08 (3.18 û 8.12)] and the waist/hip index (men > 0.90 and women > 0.85) [OR 3.41 (1.90 û 6.10)]. With the modified ATP III criteria they were age ≥40 [OR 1.87 (1.16 û 3.03)], BMI ≥ 25 [OR 5.17 (2.96 û 9.03)] and the waist/hip index (men > 0.90 and women > 0.85) [OR 2.41 (1.31 û 4.46)].Conclusions: According to the IDF and modified ATP criteria, prevalence of the metabolic syndrome in active workers of HuanucoÆs Medical Assistance Network EsSalud is similar to the rates described in the national and international literature.

Reactividad de la prueba de tuberculina en contactos intradomiciliarios de pacientes con tuberculosis en Huánuco, Perú / Tuberculin test reactivity in household contacts of tuberculosis patients from Huanuco, Peru

Objetivos. Determinar la frecuencia y factores epidemiológicos asociados con la reactividad de la prueba de tuberculinaen contactos intradomiciliarios de pacientes con tuberculosis en cuatro hospitales de la ciudad de Huánuco. Materiales y métodos. Desde abril de 2006 a enero de 2007 se desarrolló un estudio transversal analítico sobre 390 contactosintradomiciliarios, a quienes se les realizó la prueba de tuberculina, con lectura de induración a las 48 horas, usando la prueba de Mantoux. A los negativos (induración menor que 10 mm) se les repitió el procedimiento a las cuatro semanas. Se exploró asociaciones bivariadas y multivariadas considerando la reactividad a la prueba de la tuberculina como variable de respuesta. Resultados. La frecuencia de reactividad a la prueba de tuberculina fue de 64,6 por ciento entre los contactos intradomiciliarios. Sólo la presencia de TB pulmonar [OR=2,6 (IC95 por ciento 1,35; 4,84) p=0,004], edad mayor igual 25 años [OR=3,5 (IC95 por ciento 2,15; 5,67) p menor que 0,001] y tiempo de convivencia mayor igual 1 año [OR=1,9 (IC95 por ciento 1,11; 3,33) p=0,020] estuvieron asociados independientemente con la reactividad a la prueba de tuberculina. Conclusiones. El 64,6 por ciento de los contactos intradomiciliarios de los pacientes con TB pulmonar son reactivos a la prueba de tuberculina. Por otro lado, la TB pulmonar, la edad mayor igual 25 años y el tiempo de convivencia mayor igual 1 año, fueron factores independientemente asociados.

Objectives. To determine the frequency and epidemiological factors related with the tuberculin test reactivity in householdcontacts of tuberculosis patients in four hospitals of the Andean city of Huanuco (Peru). Material and methods. Ananalytical cross-sectional study was carried out since April 2006 to January 2007 with 390 household contacts wereconsidered. The tuberculin test was performed with induration reading at 48 hours, the Mantoux test was used. Patients with negative readings (induration minor that 10 mm) were subjected to another test four weeks later. Bivariate and multivariateassociations were explored, tuberculin test reactivity was the outcome. Results. The reactivity frequency to the tuberculintest in the four hospitals amounted to 64.6 per cent among household contacts. Only the presence of pulmonary TB [OR = 2.6 (95 per cent CI = 1.35 - 4.84) p = 0.004], age major equal 25 years [OR = 3.5 (95 per cent CI = 2.15 û 5.67) p minor that 0.001] and time living together major equal 1 year [OR = 1.9 (95 per cent CI = 1.11 û 3.33) p = 0.020] were related to tuberculin test reactivity. Conclusions. The frequency of the tuberculin test reactivity in household contacts in four hospitals of the city of Huanuco was 64.6 per cent. Independently related factors were pulmonary TB, age major equal 25 years, and time living together major equal 1 year.