RESUMEN
Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type 2. The objective of this work was to assess the starch fractions, texture, sensory properties and acceptability of wheat flour cookies added with HAMS at different percentages. Adding 15% of HAMS into the formulation increased the amount of RS from 2.3 to 12.8%. In sensory analysis, children and adults showed a good acceptability of cookies since the addition of HAMS did not result in significant changes in flavor or color. Cookies made with HAMS could be considered as functional foods since they had an acceptable texture and low caloric content.
Asunto(s)
Amilosa/química , Fitoquímicos/análisis , Almidón/química , Triticum/química , Zea mays/química , Adulto , Niño , Digestión , Harina/análisis , Alimentos Funcionales , Humanos , GustoRESUMEN
Resumen El propósito de esta revisión es analizar la progresión bioquímica de la placa aterosclerótica y la relación que presenta con la diabetes y la alimentación. Se exponen las evidencias científicas de pacientes con diabetes, que a diferencia de pacientes no diabéticos presentan niveles más elevados de algunos ácidos grasos en la placa de ateroma (como el palmítico, linoleico y oleico), elevada incidencia de trombosis coronaria relacionada con el incremento en el tamaño de la base necrótica y la disminución del tamaño de la capa fibrosa de los ateromas. Entre ambos grupos de pacientes se expone la diferencia en el perfil de lípidos de la placa aterosclerótica, así como los cambios celulares involucrados en la formación de la misma y la influencia de la alimentación sobre su desarrollo.
Abstract The purpose of this review is to analyze the biochemical progression of atherosclerotic plaque and its association with diet and diabetes. This study shows the scientific evidence of demonstrating that diabetic patients present high levels of fatty acids like palmitic acid and linoleic acid in their atheroma plaques in comparison with non-diabetic patients. This study also establishes how patients with diabetes mellitus have a higher prevalence of atherosclerotic heart diseases in the form of Coronary Thrombosis and have different anatomopathological appearance like higher necrotic core and thin fibrotic layer than the general population. Furthermore this review describes the different anatomopathological appearance and cellular changes involved in the formation of these plaques and how diet can affect the development of these plaques.
Asunto(s)
Humanos , Complicaciones de la Diabetes/etiología , Dieta/efectos adversos , Aterosclerosis/etiología , Placa Aterosclerótica/etiología , Progresión de la EnfermedadRESUMEN
The purpose of this review is to analyze the biochemical progression of atherosclerotic plaque and its association with diet and diabetes. This study shows the scientific evidence of demonstrating that diabetic patients present high levels of fatty acids like palmitic acid and linoleic acid in their atheroma plaques in comparison with non-diabetic patients. This study also establishes how patients with diabetes mellitus have a higher prevalence of atherosclerotic heart diseases in the form of Coronary Thrombosis and have different anatomopathological appearance like higher necrotic core and thin fibrotic layer than the general population. Furthermore this review describes the different anatomopathological appearance and cellular changes involved in the formation of these plaques and how diet can affect the development of these plaques.
