Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 µM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 µM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

Physicochemical, nutritional and microbial quality of pastes and data on their consumption in Mexican university students

ABSTRACT A paste is a food of English origin adopted in Hidalgo, Mexico, over a hundred years ago. It is consumed as a convenience food and is very popular among students. The aim of this research was to determine the physicochemical, nutritional, and microbial quality of pastes as well as to obtain data on their consumption in a population of Mexican university students. The proximal composition, calories, sodium content, pH, water activity, and microbiological quality of 15 types of pastes were analyzed. Five hundred students from the largest public university in the State of Hidalgo in Mexico were surveyed to determine paste consumption. Pastes varied in their content of fat (12-25.7 g/100 g), protein (2.29-12.6 g/100 g) and carbohydrates (23.5-52.7 g/100 g). The caloric content varied from 356 to 545 kcal/paste. The salty samples contained more sodium (216-693 mg Na/100 g) compared to the sweet ones (54.9-74.1 mg Na/100 g). Samples presented large variability in microbial quality and only one sample had coliform growth. Almost all respondents (96.2%) reported consuming pastes, 49.7% consumed 1 to 2 pieces per week, while 32% consumed 3 to 4. Participants considered that pastes were fast, convenient, and cheap and mentioned consuming them for their taste and practicality. Pastes represent an important source of calories and sodium in the diet. Labeling these types of foods will provide nutritional information and could prevent excessive consumption.

RESUMEN El paste es un alimento de origen inglés adoptado en Hidalgo, México, desde hace más de cien años. Se consume como comida de conveniencia y es muy popular entre estudiantes. El objetivo fue determinar la calidad fisicoquímica, nutricional y microbiana de pastes, así como conocer datos sobre su consumo en una población de estudiantes universitarios mexicanos. Se analizó la composición proximal, las calorías, el contenido de sodio, el pH, la actividad acuosa y la calidad microbiológica de 15 tipos de pastes mediante técnicas oficiales. Se encuestaron 500 estudiantes de la universidad pública más grande del estado de Hidalgo (México) para determinar su consumo de pastes. Los pastes variaron en su contenido de grasas (12-25,7 g/100 g), proteínas (2,29-12,6 g/100 g) y carbohidratos (23,5-52,7 g/100 g). El contenido calórico fue de 356 a 545 kcal/paste. Las muestras saladas contenían más sodio (216-693 mg Na/100 g) en comparación con las dulces (54,9-74,1 mg Na/100 g). Las muestras presentaron alta variabilidad en la calidad microbiológica y solo una muestra presentó crecimiento de coliformes. El 96,2% de los encuestados consume pastes, el 49,7% consume de 1 a 2 piezas por semana mientras que el 32% consume de 3 a 4. Los participantes consideraron que los pastes son rápidos, convenientes y baratos y mencionaron consumirlos por su sabor y practicidad. Los pastes representan una fuente importante de calorías y sodio en la dieta. Etiquetar este tipo de alimentos aportará información nutricional y podría evitar su consumo excesivo.

Availability and consumption of fish as convenience food - correlation between market value and nutritional parameters

Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.