Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa.

The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao ("criollo variety") and Barlovento ("trinitario variety") regions of Venezuela, after roasting (in the shell at 110-180 °C for 15-60 min) and alkalisation (with sodium bicarbonate or potassium carbonate, at concentrations of 10-25 g/kg in order to evaluate the impact of these operations. The highest furosine contents (up to 249 mg/100 g of protein) were found in fermented, sun-dried samples, and were higher in the nibs than in the shells. The acrylamide content increased in line with the temperature, to 160 °C in the shells, and to 180 °C in the nibs. At temperatures of up to 140 °C, the acrylamide content was higher in the shells than in the nibs. The furan content increased in line with the temperature and in this case too, was greater in the shells. The content of both furosine and furan decreased with alkalisation, while the presence of acrylamide was irregular and determined by the roasting temperature and the alkalising agent employed. Although the furosine, acrylamide and furan contents varied between the beans from the two regions and the varieties considered (Chuao and Barlovento), these three compounds were correlated to a statistically significant degree.

Composición química, perfil de aminoácidos y contenido de vitaminas de harinas de batata tratadas térmicamente / Chemical composition, amino acid profile and vitamin content of thermally treated sweet potato flours

RESUMEN Se evaluó químicamente el perfil de aminoácidos y contenido de vitaminas según la metodología oficial, las harinas crudas de batata y tratadas térmicamente por cocción. Se obtuvieron harinas crudas con contenidos de carbohidratos totales de 84,81%, almidón 50,65%, proteínas de 2,94%, contenidos de grasa cruda de 0,34%. Se encontraron diferencias estadísticamente significativas (p≤ 0,05) por efecto de los tratamientos aplicados. Se redujo el contenido de humedad, cenizas, carbohidratos totales y azúcares reductores. Se observó un incremento en el contenido de fibra cruda. Predominaron en todas las harinas los aminoácidos ácido glutámico y ácido aspártico, el aminoácido limitante fue triptófano. Por efecto de los tratamientos aplicados, hubo diferencias (p≤ 0,05) en la composición de la mayoría de los aminoácidos, incrementando su concentración. El contenido de vitaminas A y C disminuyó por efecto de los tratamientos aplicados (p≤ 0,05). Se concluye que las harinas crudas de batata y cocidas pueden ser empleadas en la formulación de alimentos ya que aportan buenas cantidades de nutrientes.

ABSTRACT The chemical composition, amino acid profile and vitamin content of sweet potato flour (raw and heat treated by cooking) were evaluated according to official methodology. Crude flours with total carbohydrate content of 84.81%, starch 50.65%, proteins 2.94% and crude fat contents 0.34% were used. Statistically significant differences were found (p≤ 0.05) due to the effect of the applied treatments. The content of humidity, ash, total carbohydrates and reducing sugars were reduced and an increase in crude fiber content was observed. The amino acids glutamic acid and aspartic acid predominated in all flours. We observed low levels of the amino acid tryptophan. There were statistically significant differences (p≤ 0.05) due to the effect of the treatments applied on the composition of most of the amino acids, increasing their concentration. Vitamin A and C content decreased due to the effect of the applied treatments (p≤ 0.05). Raw and cooked sweet potato flours can be used in food formulation because they provide good amounts of nutrients.

Effect of the consumption of chocolate enriched with tryptophan and resveratrol on biochemical markers and oxidative stress in a healthy population / Efecto del consumo de chocolate enriquecido con triptófano y resveratrol sobre marcadores bioquímicos y de estrés oxidativo en población sana

Background: Chocolate is a product with high nutritional value, of sensory characteristics accepted and preferred by the consumer, in addition to beneficial to health. Based on the benefits attributed to cocoa components, investigations have shown that chocolate consumption has been involved in the modulation of blood pressure protection, the lipid profile, the activation of platelets, and insulin sensitivity. Objective: Evaluate the effect of consuming a tablet of chocolate enriched with tryptophan present in the peanut and resveratrol contained in the peel flour and grape seed, on biochemical markers and oxidative stress in a healthy population. Methods: The study was conducted in 10 subjects aged between 20 and 40 years, who consumed daily for 21 days, a chocolate bar of 15 g enriched with tryptophan and resveratrol. Before starting the study and after 21 days, the participants were given weighty measures, waist, hip and blood pressure. As well as blood samples, where was analyzed: glycemia, creatinine, triglycerides, total cholesterol, HDL, LDL, VLDL, uric acid, insulin and markers of oxidative stress 8- isoprostane and catalase. The non-parametric statistical tests were applied Kruskal-Wallis for n=10, with a value of significance of 0.05. Results: A statistically significant decrease in insulin values and oxidative stress marker 8-isoprostane was stopped, whereas catalase values increased significantly. Conclusions: The consumption of chocolate enriched with tryptophan and resveratrol, does not alter the biochemical parameters of glycemia, creatinine, triglycerides, total cholesterol, HDL, LDL, VLDL and uric acid. But it significantly helps the decrease of insulin in blood and could have beneficial health effects related to the reduction of oxidative stress, after consuming 15 g of the chocolate during 21 days.

Antecedentes: el chocolate es un producto de alto valor nutricional, de características sensoriales aceptadas y preferidas por el consumidor, además de beneficioso para la salud. Basados en los beneficios atribuidos a los componentes de cacao, investigaciones han demostrado que el consumo de chocolate ha estado involucrado en la modulación de protección de la presión arterial, el perfil lipídico, la activación de las plaquetas, y la sensibilidad a la insulina. Objetivo: evaluar el efecto del consumo de una tableta de chocolate enriquecido con triptófano presente en el maní y resveratrol contendido en la harina de cáscara y semilla de uva, sobre marcadores bioquímicos y de estrés oxidativo en una población sana. Métodos: el estudio se realizó en 10 sujetos de edades comprendidas entre 20 y 40 años, quienes consumieron diariamente durante 21 días, una tableta de chocolate de 15 g enriquecida con triptófano y resveratrol. Antes de iniciar el estudio y pasado los 21 días, a los participantes se les tomaron medidas de peso, cintura, cadera y presión arterial. Así como muestras de sangre, donde se analizó: glicemia, creatinina, triglicéridos, colesterol total, HDL, LDL, VLDL, ácido úrico, insulina y los marcadores de estrés oxidativo 8- isoprostano y catalasa. Se aplicaron las pruebas estadísticas no paramétrica Kruskal-Wallis para n=10, con un valor de significancia de 0,05. Resultados: se obtuvo una disminución estadísticamente significativa en los valores de insulina y del marcador de estrés oxidativo 8-isoprostano, mientras que los valores de la catalasa aumentaron significativamente. Conclusión: el consumo de chocolate enriquecido con triptófano y resveratrol, no altera los parámetros bioquímicos de glicemia, creatinina, triglicéridos, colesterol total, HDL, LDL, VLDL y ácido úrico. Pero ayuda significativamente a la disminución de Insulina en sangre y podría tener efectos beneficiosos para la salud relacionados con la disminución del estrés oxidativo, luego de consumir 15 g del chocolate durante 21 días.

Digestibility of starches isolated from stem and root tubers of arracacha, cassava, cush-cush yam, potato and taro.

Digestibility of arracacha, cassava, cush-cush yam, potato and taro starches was evaluated. In vitro (potentially-available starch and total resistant starch) and in vivo digestibility in the rice weevil (Sitophilus oryzae) bioassay (survival, weight variation, α-amylase like activity [ALA], and uric acid excretion [UAE] as biomarkers) were estimated. In in vitro assays, all starches presented high resistant starch content (14-56%, dry basis), except for cassava starch. In in vivo assays, cush-cush yam and potato starches promoted higher ALA (>3 times) and UAE (>4 times) compare to a reference diet (cornstarch), in agreement to their low digestibility. These two biomarkers were related with resistant starch (r>0.81) and could be used to predict the starch bioavailability. This study demonstrates that the use of both in vitro and in vivo assays allows a better evaluation of starch digestibility, and may help to elucidate the final metabolic fate of starch digestion products.

Evaluación de la harina de plátano (Musa paradisíaca L.) en ratones (M. musculus) fenilcetonúricos / Evaluation of platain (Musa paradisíaca L.) meal in phenylketonurics mice (M. musculus)

Los errores innatos del metabolismo se definen como trastornos genéticos que ocurren en la estructura y/o función de las moléculas proteicas. Uno de estos trastornos, es la fenilcetonuria (PKU, por sus siglas en inglés), la cual se presenta debido a la alteración en la reacción enzimática de la hidroxilación de fenilalanina (F). El tratamiento de la PKU es básicamente nutricional, por lo cual, en Venezuela, se están evaluando nuevas materias primas con bajo contenido de F, de manera que puedan ser incluidas en dietas de niños fenilcetonúricos. Estas materias primas, deben ser validadas a través de pruebas biológicas in vivo usando animales experimentales, antes de suministralos a los humanos. En el presente estudio se evaluó la harina de plátano Musa paradisíaca (como ingrediente único) como coadyudante en el manejo nutricional de ratones fenilcetonuricos inducidos experimentalmente utilizando un bloqueante de la enzima a-metilfenilalanina a una dosis de 24 µM/10 g peso vivo (PV) y el aminoácido D-fenilalanina a una dosis de 52µM/10 g p.v. Se observó que los ratones presentaron solo una elevación de los niveles de F (P≤0,05) alcanzando una hiperfenilalaninemia leve (4-10mg/dL de sangre) durante la etapa predestete. Sin embargo, al ser sometidos a una alimentación postdestete con la harina de plátano, como única fuente nutritiva, se pudo observar una diferencia en el desarrollo del animal (P≤0,05), evidenciándose un marcado deterioro y desnutrición. Se recomienda realizar estudios adicionales, que incorporen junto con la harina de plátano, un glicomacropéptido que supla los requerimientos mínimos nutricionales de los ratones en crecimiento y mantenga bajo los niveles de F.

Inborn errors of metabolism are defined as genetic disturbances that occur in the structure and/or function of protein molecules. Phenylketonuria (PKU) is a good example of this type of disturbance, which is due to an alteration in the enzymatic reaction responsible for phenylalanine (Phe) hydroxylation. Treatment of this disease is basically nutritional. In Venezuela, new raw materials with a low content of Phe are being tested, so that they can be included in the diets of children suffering from PKU. Previous administration to humans, these raw materials should be validated by in vivo biological tests, using laboratory animals. Therefore, the purpose of this study was to assess the plantain (Musa paradisíaca) meal, as the only ingredient, in the nutritional management of experimentally induced PKU in laboratory mice, using a-methyphenylalanine, as the agent responsible for blocking phenylalanine hydroxylase, at a dose of 24 µM/10 of body weight (BW). To help blockade, a dose of D-phenylalanine (52 µM/10g of BW), was also administered. The results of the investigation showed that during the pre-weaning stage, mice exhibited a slight elevation in Phe levels that was statistically significant (P≤0.05), reaching a hyperphenylalalinemia level of 4-10 mg/dL of blood. In contrast, when mice were subjected to a post-weaning diet with plantain meal as the only nutritional source, a difference (P≤0.05) in their development could be observed, which evidenced marked deterioration and malnutrition. It is recommended that additional studies be performed that include a glycomacropeptid along with the plantain meal, so that minimum nutritional requirements can be supplied, keeping low levels of Phe in PKU patients.

Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: structure and functional properties.

This work aimed to characterize the molecular structure and functional properties of starches isolated from wild Dioscorea yams grown at the Amazons, using conventional and up-to-date methodologies. Among the high purity starches isolated (≥99%), the chain lengths were similar, whereas variations in gelatinization profile were observed. Starches have shown varied-shaped granules with monomodal distribution, and B-type crystallinity. Variations in amylose contents found by three analyses were hypothesized being related to intermediate material. Linear chain lengths were similar, and their amylopectins showed a dense, spherical conformation and similar molecular characteristics. The average molar mass and the radius of gyration of the chromatograms of the yam amylopectin, M¯W and R¯G were ranging between 174×10(6) g mol(-1) and 237×10(6) g mol(-1), and 201 nm and 233 nm, respectively. The white yams starches were more sensible to enzymes than the other two. All starches have shown a wide range of functional and nutritional properties.

El rol de la dieta, alimentos y nutrientes en la prevención de enfermedades / The role of diet, food and nutrients in disease prevention

En la actualidad es del consenso la estrecha relación que existe entre la alimentación y la salud, sin embargo, es frecuente observar un patrón dietético con malos hábitos alimentarios en casi toda la población, así como de consumidores con la necesidad de regímenes especiales muy desatendidos. En este sentido es prioritario desarrollar estrategias y acciones que correspondan a los niveles de desarrollo económico y las costumbres locales, donde se refleje la importancia de las modificaciones de estilos de vida relacionados con la dieta, para prevenir y controlar enfermedades. En este articulo se compila y discute la importancia de la dieta, alimentos y nutrientes en la prevención de enfermedades(AU)

At the present time is of consensus the relationship between food and health. However, it is common to observe dietary pattern with unhealthy intake habits in the population, as well as, a special regimes consumers neglected. Subsequently, there is an urgent need to develop policy and specific strategies that correspond to the levels of economic development and local customs, where is reflected the importance of diet-related lifestyle changes, to prevent and control diseases. In this article he compiles and discusses the importance of diet, food and nutrients in disease prevention (AU)

Physicochemical, functional, and macromolecular properties of waxy yam starches discovered from "Mapuey" (Dioscorea trifida) genotypes in the Venezuelan Amazon.

"Mapuey" tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 µm. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 °C with high gelatinization enthalpy changes from 22.4 to 25.3 J g(-1). All X-ray diffractograms of starches exhibit B-type crystallinity. Crystallinity degrees varied from 24% to 40%. The highest crystallinity was found for the genotype having the highest amylose content. Iodo-colorimetric, amperometric, and DSC amylose determinations varied from 1.4 to 8.7%, 2.2 to 5.9%, and 1.4 to 3.5% for Amazonian genotypes, in comparison with commercial Mapuey starches: 12.0, 9.5, and 8.7%, respectively. Solubility and swelling power at 90 °C varied from 2.1 to 4.4% and 20.5 to 37.0%, respectively. Gel clarity fluctuated from 22.4 to 79.2%, and high rapid visco analyzer (RVA) viscosity was developed at 5% starch suspension (between 1430 and 2250 cP). Amylopectin weight average molar mass M(w), radius of gyration R(G), hydrodynamic coefficient ν(G), and apparent molecular density d(Gapp) were determined using high-performance size exclusion chromatography (HPSEC) and asymmetrical flow field flow fractionation (A4F) techniques coupled with multiangle laser light scattering (MALLS) on the Dioscorea trifida genotypes exhibiting the lowest and highest amylose contents. Amylopectins showed very similar molecular conformations. M(w) values were 1.15 × 10(8) and 9.06 × 10(7) g mol(-1) using HPSEC and A4F, respectively, thus, 3-5 times lower than those reported with the same techniques for other yam species, and very close to those of potato and cassava amylopectins. This discovery of a new natural amylose-free starch in the neglected yam "Mapuey" could present some potential for the food industry.

Evaluación y comparación de la conducta alimentaria de profesionales de la salud en dos centros hospitalarios / Evaluation and comparison of the alimentary behavior of health proffesionals in two hospital centers

Es de consenso que una alimentación saludable tiene un papel fundamental en la prevención y tratamiento de diversas patologías. Los profesionales de la salud durante su formación académica reciben los conocimientos básicos acerca de una alimentación equilibrada, por lo que se supone serían personas privilegiadas en recursos ideológicos y prácticos evitar conductas alimentarias que afectan su salud. Sin embargo, se observa en general, que en los mismos persiste un consumo inadecuado de alimentos y por ende no transmitirían la importancia de una alimentación adecuada a sus pacientes. El objetivo de este estudio fue evaluar y comparar la conducta alimentaria de los profesionales de la salud del Hospital Militar "Dr. Carlos Arvelo" Caracas-Venezuela y el Mountain Health and Wllness (MWH) Yuma, Arizona, Estados Unidos, Para ello, se aplico un cuestionario cualitativo de frecuencia del consumo de alimentos a fin de determinar la conducta alimentaria de 35 profesionales de la salud de ambos géneros, 19 en Yuma, Arizona USA y 16 en Caracas, Venezuela. Se observó, del análisis de los resultados, que el impacto de la dieta constituye un riesgo medio para la salud de los individuos de ambos grupos, debido a que los alimentos prdominantes, de estas dietas, fueron las grasas saturadas y el sodio, además de un bajo consumo de antioxidantes, fibra y calcio

It is of consensus that a healthy feeding fave essential role in the prevention and treatment of diverse pathologies. During academic training, the health professionals must receive basic knowledge about a healthy diet. For hence, it is assumed, that they would be people privileged in ideological and practical resources order to avoid habits eating, that affecting their own health. However, it is usually observed that on this professional pesists, the same inappropriate consumption of food and therefore they do not transmit the importance of a healthy diet to their patients. The goal of the study was to evaluate and compare the eating habits fron helath professional of the Hospital Militar "Dr. Carlos Arvelo" Caracas-Venezuela and of the Mountain and Wllness (MHW) Yuma, Arizona, United State of America. To perform the assay a qualitative food frequency questionnaire was applied in order to determine the eating behavior of 35 health professionals of both genders; 19 in Yuma, Arizona USA and 16 in Caracas, Venezuela. It was observed from the analysis of the data, that the impact of the diet is a medium risk to the health of individuals in both groups, because the predominant food of these diets, were the saturated fat and sodium, in addition to a low consumption of antioxidants, fiber and calcium

A review: association of preventable medical conditions, healthy nutrition, the ingestion of psychotropic medication and people who suffer from severe mental illnesses

A major concern about the increase of metabolic disorders rates associated with medication use to treat severe mental illnesses (SMI) exit. In fact, several studies suggested an association of body fat distribution with cardiovascular disease, diabetes, etc. On the other hand, psychotropic medications have come to play an increasingly central role in the treatment of psychiatric disorders and many patients consuming psychotropic drugs as medication tend to become obese and they are sensitive to the diseases mentioned above. In addition, it has been associated that a healthy and equilibrated food intake could help to prevent diseases. In this review we will address the effects of psychotropic medication intake and how this relates to obesity, risk of cardiovascular diseases of patients who suffer from severe mental illnesses. It will also evaluate the potential use of healthy diets and exercise to improve the well being of the patient

Studies of conformational changes, crystalline and granular structures, and in vitro digestibility of cross-linked and methylated corn starches / Estudios de los cambios conformacionales, estructura granular y cristalina, y digestibilidad in vitro de almidones de maíz entrecruzados y metilados / Estudos das mudanças conformacionais, estrutura granular e cristalina, e digestibilidade in vitro de amidos de milho entrecruzados e metilados

Starch granular ultrastructure is an important determinant of its functional properties. Its knowledge, control and application should help to produce a wide range of food products. The goal of the study was to measure the modifications produced by cross-linking and methylation on the conformation and the granular and crystalline structures of corn starch, as well as the effects on the in vitro enzymatic digestibility of starch by a-amylase. Cross-linked and methylated starches were produced from commercial corn starch by low degree substitution (DS) methods. Both native and modified starches were analyzed employing NMR, SEM and X-ray diffraction. The morphologic characteristics, crystalline structure and susceptibility to hydrolysis by a-amylase were dramatically affected by the methylation process, while cross-linked corn starch showed non-significant variations that did not change the type A pattern of the native one. However, the 13C CP-MAS NMR spectrum of the cross-linked starch is suggesting a change from a type A to a type B crystalline pattern, while the X-ray diffraction pattern of the methylated starch was completely different from those reported in the literature for any starches. No changes in granular shape were observed (SEM) in the cross-linked starch, while the methylated starch showed larger chunks without granular integrity and with a rough surface due to exo-erosion. It can be presumed that, due to the presence of methyl groups inside the granules, the enzyme-substrate interaction is hindered by steric effects.

La ultraestructura granular del almidón es un determinante importante de sus propiedades funcionales. Su conocimiento, control y aplicación ayudaría en la producción de una amplia gama de productos alimenticios. El objetivo de este estudio fue medir las modificaciones producidas por el entrecruzamiento y la metilación en la conformación y en las estructuras granular y cristalina del almidón de maíz, así como sus efectos en la digestibilidad enzimática in vitro por la a-amilasa. Almidones entrecruzados y metilados fueron producidos a partir de almidón de maíz comercial por métodos de bajo grado de sustitución. Tanto el almidón nativo como los modificados fueron analizados empleando RMN, MEB y difracción de rayos X. Las características morfológicas, la estructura cristalina y la susceptibilidad a hidrólisis fueron dramáticamente afectadas por el proceso de metilación, mientras que el almidón entrecruzado mostró cambios no significativos que no modificaron el patrón tipo A del almidón nativo. No obstante, el espectro de 13C CP-MAS RMN del almidón entrecruzado sugiere un cambio en su patrón cristalino del tipo A al B, mientras que el patrón de difracción de rayos X del almidón metilado fue completamente diferente de aquellos reportados para almidones en la literatura. No se apreciaron cambios (MEB) en la forma de los gránulos del almidón entrecruzado, mientras que el metilado mostró gránulos más grandes sin integridad y con superficie rugosa debida a exo-erosión. Es posible asumir que, dada la presencia de grupos metilo dentro de los gránulos, la interacción sustrato-enzima es obstaculizada por efectos estéricos.

A ultra-estrutura granular do amido é uma determinante importante de suas propriedades funcionais. Seu conhecimento, controle e aplicação ajudariam na produção de uma ampla gama de produtos alimentícios. O objetivo deste estudo foi medir as modificações produzidas pelo entrecruzamento e a metilação na conformação e nas estruturas, granular e cristalina, do amido de milho, assim como seus efeitos na digestibilidade enzimática in vitro pela a-amilasa. Amidos entrecruzados e metilados foram produzidos a partir de amido de milho comercial por métodos de baixo grau de substituição. Tanto o amido nativo como os modificados foram analisados empregando RMN, MEB e difração de raios X. As características morfológicas, a estrutura cristalina e a susceptibilidade a hidrólise foram dramaticamente afetadas pelo processo de metilação, enquanto que o amido entrecruzado mostrou mudanças não significativas que não modificaram o padrão tipo A do amido nativo. No entanto, o espectro de 13C CP-MAS RMN do amido entrecruzado sugerindo uma mudança de seu padrão cristalino do tipo A ao B, enquanto que o padrão de difração de raios X do amido metilado foi completamente diferente daqueles relatados para amidos na literatura. Não se apreciaram mudanças (MEB) na forma dos grânulos do amido entrecruzado, enquanto que o metilado mostrou grânulos maiores sem integridade e com superfície rugosa devido à exo-erosão. É possível assumir que, devido à presença de grupos metilo dentro dos grânulos, a interação substrato-enzima é obstaculizada por efeitos estéricos.

Determination of the mineral fraction and rheological properties of microwave modified starch from Canna edulis.

The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95 degrees C) and cooling periods (50 degrees C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.

Factores de riesgo asociados a diabetes mellitus tipo 2 en indios Waraos del delta amacuro, Venezuela / Risk factors associated to type 2 diabetes mellitus in Warao indians from Delta Amacuro Venezuela

Se determinaron, en una población indígena aislada, la presencia de Diabetes Mellitus Tipo 2 y otras alteraciones metabólicas asociadas con sus hábitos alimenticios y actividad física. Se seleccionaron al azar 44 indios Waraos (31 hembras y 13 varones) de una población de 145 nativos de Yakariyen, Delta Amacuro, Venezuela. En cada individuo se determinó peso, talla, circunferencia de cintura y tensión arterial; se extrajo sangre en ayuno de 14h para determinación de glicemia, perfil lipídico, ácido úrico, creatinina, insulina y HOMA. El índice de masa corporal fue de 23,89 ±3,55 y 23,94 ±3,93kg/m2 en varones y mujeres, respectivamente, mientras que la circunferencia de cintura fue de 79,23 ±9,61 y 80,19 ±7,11cm. Los valores de presión arterial media, glicemia, ácido úrico, creatinina sérica e insulina se hallaron dentro de intervalos normales. En el perfil lipídico se observó valores de triglicéridos, colesterol total, LDL-C y VLDL-C dentro del intervalo normal, pero altos niveles para HDL-C. El HOMA fue de 2,1 en mujeres y de 2,2 en hombres. Al analizar los resultados y observar los hábitos alimenticios de la población de Warao y su intensa actividad física, se concluye que dicha población presenta un bajo riesgo para el desarrollo de diabetes, obesidad y enfermedad cardiovascular, lo que puede ser atribuido a sus hábitos alimenticios e intensa actividad física inherente a su cultura

Chemical composition, mineral profile, and functional properties of Canna (Canna edulis) and Arrowroot (Maranta spp.) starches.

The aim of the present study was to evaluate some chemical and mineral characteristics and functional and rheological properties of Canna and Arrowroot starches produced in the Venezuelan Andes. Canna starch showed a higher (P < 0.05) moisture, ash, and crude protein content than arrowroot starch, while crude fiber, crude fat, and amylose content of this starch were higher (P < 0.05). Starches of both rhizomes own phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc in their composition. Phosphorus, sodium, and potassium are the higher in both starches. Water absorption, swelling power, and solubility values revealed weak bonding forces in Canna starch granules; this explained the lower gelatinization temperature and the substantial viscosity development of Canna starch during heating. Arrowroot starch showed a higher gelatinization temperature measure by DSC, than Canna starch and exhibited a lower value of DeltaH. Both starches show negative syneresis. The apparent viscosity of Canna starch was higher (P < 0.05) than the Arrowroot starch values. The size (wide and large) of Canna starch granules was higher than arrowroot starch. From the previous results, it can be concluded that Canna and Arrowroot starches could become interesting alternatives for food developers, depending on their characteristics and functional properties.

Características químicas, físicas y reológicas de la harina y el almidón nativo aislado de Ipomoea batatas Lam / Chemical, physical and rheological characteristics of flour and native starch isolated from sweet potato (Ipomoea batatas Lam)

Se caracterizó la composición química y las propiedades físicas y reológicas de la harina y almidón, ambos obtenidos de la pulpa comestible de la batata (Ipomoea batatas Lam), a fin de mostrar el potencial de estos derivados como ingredientes en la formulación de productos alimenticios. Para lograr este objetivo, se evaluaron los siguientes parámetros: rendimiento y eficiencia de la extracción, composición proximal, contenido de amilosa, azúcares totales, azúcares reductores y no reductores, contenido de minerales, índice de absorción de agua (IAA) y de solubilidad en agua (ISA), separación de fases, pH, acidez titulable, parámetros reológicas y color. Se obtuvo una harina con un buen potencial nutricional: alto contenido de carbohidratos totales (59,80 por ciento) y con relativo aporte de fibra dietética total (7,33 por ciento) y fósforo (21,92 mg/100 g) a través de un proceso muy eficiente (97 por ciento). Asimismo, se obtuvo un almidón de alta pureza (99,25 por ciento), con relativo bajo contenido de amilosa aparente (16,40 por ciento). Los resultados mostraron diferencias significativas (p 0,05) en las propiedades reológicas del almidón, comparadas con las de la harina. Tanto el almidón como la harina presentaron características para ser usados en la industria de alimentos como ingredientes en una gama de productos alimenticios, tales como productos horneados, mezclas para tortas, mezclas para sopas y pastas de untar, entre otros.

This study characterized the chemical, physical and functional properties of the flour and starch obtained and starch isolated from the edible portion of sweet potato (Ipomoea batatas Lam). In order to fulfill the objectives, the following parameters were evaluated: extraction efficiency and yield, proximal composition, total sugar , reducing and non reducing sugars, starch and its relative amylose content, pH, titratable acidity and absolute density; water absorption index (WAI) and water solubility index (WSI), phase separation, rheological properties and color. Results pointed out that both highly pure starch (99.25 percent) and good nutritional quality flour may be easily obtained from sweet potato, with high total carbohydrate content (59.80 percent), and a relatively good dietary fiber (7.33 percent) and phosphorous (21.92 mg/100g) contents. Statistical significant differences (p<0.05) in the rheological properties of the starch and flour were also registered. Both starch and flour have excellent potential as ingredients for new product development.

Preparation of indigestible pyrodextrins from different starch sources.

Starch-modifying processes, such as pyrodextrinization, are potential ways to alter the nutritional features of this polysaccharide. A widely used method for pyrodextrinizing maize starch was also applied to lentil, sorghum, cocoyam, sagu, and cassava starches, and the in vitro digestibility of the products was evaluated. Pyrodextrins were produced by heating starch at 140 degrees C for 3 h, with catalytic amounts of HCl. The enzymatically available starch content of all preparations decreased by 55-65% after modification. Thus, pyrodextrinization seems to be an effective way to produce indigestible glucans from different starches. Pyrodextrins obtained were complex mixtures of starch derivatives with a wide range of molecular weight as estimated by gel filtration chromatography. Both their molecular weight profiles and contents of indigestible fractions varied with starch source. Experiments with lentil and cassava starches showed that changing dextrinization conditions also affects the susceptibility to enzymatic hydrolysis of the product.

Chemical, physical and morphometric properties of peruvian carrot (Arracacia xanthorrhiza B.) starch

Starch was isolated from Peruvian carrot (PC) -or arracacha- (Arracacia xanthorhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 mum in diameter, with spherical and truncated-egg shapes. PC and cassava starches were similar regarding gross chemical composition and basic physical characteristics but differed in pasting properties, with PC starch showing lower breakdown and consistency indices. The two starches also showed different water absorpption and solubility patterns.

Evaluacion de las caracteristicas quimicas y propiedades fisicas y reologicas del almidón extraído de dos especies de amaranto (Amaranthus cruentus y Amaranthus hypochondriacus) / Evaluation of the chemical characteristics and physical and rheological properties of the starch isolated from 2 amaranth species (Amaranthus cruentus y Amaranthus hypochondriacus)

En el presente trabajo se evaluaron algunas características químicas, propiedades físicas y el comportamiento reológico del almidón extraído de granos provenientes de cultivos experimentales de tres variedades de dos especies de amaranto granífero (Amaranthus cruentus y Amaranthus hypochondriacus). Para ello, en la primera fase del estudio se determinó el contenido de almidón en los granos de amaranto de las tres variedades por dos métodos: por diferencia y por el método hidrolítico. Posteriormente, se extrajo el almidón de las tres variedades de amaranto y se evaluaron sus características químicas (humedad, proteína cruda, grasa cruda, ceniza y amilosa), propriedades físicas (densidad y valor azul) y reológicas (viscosidad aparente, consistencia del gel, y corrido amilográfico). Los almidones extraídos presentaron alta pureza, con un contenido de proteína que varió en el intervalo de 0,90-0,93 por ciento, mientras que el almidón extraído de A. cruentus mostró el mayor contenido de grasa (2,63 por ciento). El contenido de amilosa de A. cruentus y A. hypochondriacus varió entre 12,47 y 12,61 por ciento, mientras que el almidón extraído de A. cruentus x A. cruentus presentó mayor contenido de amilosa (27,34 por ciento). Las propriedades reológicas de los almidones extraídos de las especies A. cruentus y A. hypochondriacus, presentaron curvas amilográficas y de viscosidad semejantes.