Efecto del zumo del fruto Solanum quitoense (lulo) sobre el daño cerebral y cognitivo inducido por cloruro de mercurio en ratones / Effect of Solanum quitoense (lulo) fruit juice on brain and cognitive damageinduced by mercury chloride in mice

Introducción: Las enfermedades neurodegenerativas han ido en aumento durante las últimas décadas, siendo la demencia la principal patología con mayor repercusión a nivel global. Objetivo: Evaluar el efecto neuroprotector del zumo del fruto Solanum quitoense (lulo) frente a la toxicidad del cloruro de mercurio (II) en los ratones. Materiales y métodos: Diseño experimental, con grupo control y posprueba. Se empleó 42 ratones machos. Para inducir a la toxicidad se empleó una solución de HgCl2 (10 mg/kg), vía orogástrica, por un periodo de siete días. Durante ese periodo recibieron los siguientes tratamientos: grupos I y II suero fisiológico; grupos III vitamina E (40UI/kg); grupo IV-V-VI zumo de lulo, 0,5; 2,0 y 8,0 mL/kg, respectivamente. Terminado el tratamiento los animales fueron sacrificados por decapitación, el cerebro y cerebelo fueron extraído de la cavidad craneana. El hemisferio izquierdo fue homogenizado para la determinación de la lipoperoxidación, glutatión (reducido y total), actividad de superóxido dismutasa y catalasa. El hemisferio derecho y cerebelo fueron conservados, para la evaluación histológica. Se evaluó la función cognitiva (aprendizaje y memoria), según protocolo de Deacon y Rawlis. Resultados: La administración del zumo de lulo disminuyeron los índices de cerebro en los grupos V-VI. La lipoperoxidación disminuyó (grupos IV-VI), la relación GSH/GSSG aumentaron (grupos V-VI). La actividad de la catalasa aumentó (grupos IV-VI). La relación SOD/CAT disminuyeron (grupos IV-VI). El tiempo de latencia y número de intentos fueron menores en los grupos IV-VI. Conclusiones: La administración del zumo del fruto Solanum quitoense presenta efecto neuroprotector para el modelo estudiado. Palabras clave: Neuroprotección, Solanum quitoense, cloruro de mercurio, función cognitiva, alimento funcional (Fuente: DeCS BIREME).(AU)

Introduction: Neurodegenerative diseases have beenincreasing in recent decades, with dementia being the mainpathology with the greatest impact globally. Objective: To evaluate the neuroprotective effect ofSolanum quitoense (lulo) fruit juice against the toxicity ofmercury (II) chloride in mice. Materials and methods: Experimental design, withcontrol group and post-test. 42 male mice were used. Toinduce toxicity, a solution of HgCl2 (10 mg/kg) was used viathe orogastric route for a period of seven days. During thisperiod, they received the following treatments: groups I and II physiological saline; groups III vitamin E (40IU/kg); groupIV-V-VI lulo juice, 0.5; 2.0 and 8.0 mL/kg, respectively. Oncethe treatment was completed, the animals were sacrificed bydecapitation, the brain and cerebellum were removed fromthe cranial cavity. The left hemisphere was homogenized forthe determination of lipoperoxidation, glutathione (reducedand total), superoxide dismutase and catalase activity. Theright hemisphere and cerebellum were preserved forhistological evaluation. Cognitive function (learning andmemory) was evaluated according to the Deacon and Rawlisprotocol. Results: The administration of lulo juice decreased brainindices in groups V-VI. Lipoperoxidation decreased (groupsIV-VI), the GSH/GSSG ratio increased (groups V-VI). Catalaseactivity increased (groups IV-VI). The SOD/CAT ratiodecreased (groups IV-VI). The latency time and number ofattempts were lower in groups IV-VI. Conclusions: The administration of Solanum quitoensefruit juice has a neuroprotective effect for the model studied.(AU)

Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada / Nutritional and techno functional properties of pseudocereal bars added with soy, mango and pomegranate

Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud(AU)

Introduction. Cereal bars (CB) are marketed as a healthy snack; however, their nutritional quality is low. An alternative to improve this is the incorporation of ingredients such as soybean sprouts, which have a higher protein content than some seeds; as well as fruit by-products that contain important bioactive compounds. Objective. To evaluate the nutritional content and techno-functional properties of a cereal bar formulated from pseudocereals, soybean sprouts, and fruit processing by-products. Materials and Methods. 6 formulations (F0-F5) were developed. The content of protein and crude fiber was determined, the formulation that presented the highest content of these components was selected. The in-vitro digestibility of the protein, the technofunctional properties, potential prebiotic and inhibitory activity of ACE-I were determined for the selected BC. Results. The selected formulation was F1 (13.6g/100g p.s. protein and 13.1g/100 g p.s. crude fiber). Protein digestibility was 69%, which is close to reported values for some CB components. The swelling and water retention capacity was 2.55 ml/g; 12.74%, respectively. The growth of L. brevis in modified MRS medium with CB did not present statistical differences with the control medium, indicating the prebiotic potential present in CB. The cereal bar had 39% ACE-I inhibitory activity, demonstrating the action of bioactive compounds possibly released during CB digestion. Conclusion. The developed formulation has important functional properties and could generate health benefits(AU)

Alegação de propriedades funcionais aumentam a aceitação de muesli de aveia por consumidores / Functional claim increases the acceptance of oat muesli by consumers

Introdução: Mueslis de aveia contêm betaglucanas, uma fibra solúvel com propriedades hipocolesterolêmicas e hipoglicêmicas. Os benefícios do muesli de aveia podem ser alegados em produtos para atrair potenciais consumidores. Objetivos: Este estudo avaliou a influência de uma alegação funcional na aceitação de um muesli de aveia. Além disso, avaliou-se o efeito da aveia do muesli sobre as percepções de saciedade e humor. Métodos: Formularam-se dois produtos: muesli de aveia e muesli de flocos de arroz (controle), para a realização do estudo. Para os testes sensoriais, o muesli de aveia foi apresentado com duas codificações: uma com alegação de alimento funcional e outra sem alegação. Aos consumidores (n=160) foram abordadas questões sobre gosto, interesse de consumo e benefício antes e depois da degustação do mueslis, utilizando escalas hedônicas. Para entender os efeitos do muesli na saciedade e humor, foi realizado um ensaio clínico com 9 mulheres adultas saudáveis (aproximadamente 22 anos). Um desenho cruzado foi usado, com um período de washout de uma semana entre as intervenções. Os indivíduos preencheram um questionário de humor e saciedade usando escalas analógicas visuais antes e após consumir o mueslis no café da manhã. Resultados: O muesli de aveia com alegação foi apontado como o produto mais benéfico entre as amostras (p<0,05), apresentando maiores escores para gosto e interesse de uso. O consumo de muesli de aveia não influenciou o humor e a saciedade dos participantes pois não foram encontradas diferenças significativas entre as intervenções (p>0,05). Conclusão: A alegação funcional influenciou a aceitação dos benefícios do muesli de aveia para a saúde dos consumidores.

Background: Oats-based mueslis contain beta-glucans, a type of soluble fiber known for its hypocholesterolemic and hypoglycemic properties. The claim of these health benefits, oat muesli products may attract potential consumers. Objectives: This study aimed to assess the impact of a functional claim on consumers' acceptance and attitudes toward oat muesli. Additionally, the study evaluated the effects of muesli containing oats on satiety and mood perceptions. Methods: Two muesli products were formulated: one with oats and another with rice flakes (control) for sensory analysis. The oat muesli was presented with two codings (n=160): one with a functional food claim and another without the claim. Consumers were asked about their liking, interest in usage, and perceived benefits before and after tasting the mueslis using hedonic scales. Furthermore, a clinical trial was conducted with 9 healthy adult women subjects (average age 22 years) in a crossover design with a one-week washout period between interventions. The subjects completed a self-perceived mood and satiety questionnaire using visual analog scales (VAS) at Results: The oat muesli with the functional claim was perceived as the most beneficial product among the samples (p<0.05), receiving high scores for liking and interest in use. However, oat muesli consumption did not significantly influence participants' average mood and satiety during the trial (p>0.05), as no significant differences between interventions were found. Conclusion: The inclusion of a functional claim positively affected the acceptance of the health benefits associated with oat muesli.

Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization

ABSTRACT We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days with 3 isoprotein and isoenergetic diets based on: corn and soy; soybeans plus flax oil and soybeans plus fish oil. The hamburgers, made with a mixture of fresh skinless chicken breast and thigh meat, oat bran and a commercial mix of spices, were vacuum-packed and cooked at 80 °C for 10 min. Chemical analyses (moisture, fat, protein, fiber, thiobarbituric acid and fatty acid profile), color and texture profile were performed. The samples enriched with fish oil presented significantly higher values of docosapentaenoic acid (1.53 g of fatty acid per 100 g of fat) than the control sample (0.30 g of fatty acid per 100 g of fat). The sensory characterization was carried out by 54 consumers using the CATA methodology (check all that apply). The chicken-meat hamburger enriched with fish-ω3 oil was the most widely accepted by consumers. Therefore, a functional food product enriched with ω3 polyunsaturated acid close to the daily recommendation (250 mg) was designed. The sensory acceptability of consumers was found based on a pleasant taste, pleasant appearance and chicken flavor.

RESUMEN Se diseñó una hamburguesa de carne de pollo enriquecida con ácidos grasos ω3 poliinsaturados y cocida al vacío. La carne de pollo provino de pollos BB machos de la línea comercial Cobb, alimentados durante aproximadamente 27 días con 3 dietas isoproteicas e isoenergéticas en base a: maíz y soja; soja más aceite de lino y soja más aceite de pescado. Las hamburguesas, elaboradas con una mezcla de carne fresca de pechuga y pata muslo de pollo sin piel, salvado de avena y mezcla comercial de especias, se envasaron y cocinaron al vacío a 80 °C durante 10 min. Se realizaron análisis químicos (humedad, grasa, proteína, fibra, ácido tiobarbitúrico y perfil de ácidos grasos), color y perfil de textura. Las muestras enriquecidas con aceite de pescado presentaron valores significativamente mayores de ácidos docosapentaenoico (1,53 g de ácido graso por 100 g de grasa) que la muestra control (0,30 g de ácido graso por 100 g de grasa). La caracterización sensorial fue realizada por 54 consumidores utilizando la metodología CATA (marque todo lo que corresponda). La hamburguesa de pollo y enriquecida con aceite de pescado ω3 fue la más aceptada por los consumidores. Por lo tanto, se diseñó un producto alimenticio funcional en forma de hamburguesa de pollo que se enriqueció con ω3 poliinsaturados cerca de la recomendación diaria (250 mg), y se consideró un producto aceptable por el consumidor sobre la base del sabor agradable, apariencia agradable y sabor a pollo.

Calidad de forraje y almidón en 10 clones de batata Ipomoea batatas (L.) Lam / Forage and starch quality in 10 sweet potato clones Ipomoea batatas (L.) Lam

RESUMEN La batata Ipomoea batatas (L.) Lam. es una manifestación de la biodiversidad silvestre y cultivada del Neotrópico, caracterizada por hojas anchas y tubérculos feculentos. La especie es objeto de investigación, por su amplio uso e importancia en regiones tropicales y subtropicales, por sus propiedades nutricionales y aporte energético, convirtiéndose en un recurso imprescindible para la seguridad alimentaria. El objetivo de esta investigación fue evaluar el rendimiento agronómico, en valor relativo del forraje (VRF) y rendimiento y calidad de almidón, en tubérculos de batata. Se evaluaron 10 clones seleccionados por alta materia seca en tubérculos, con un diseño de bloques completos al azar, con 3 repeticiones y 6 plantas por repetición. Se destacó el clon 440-078, con un VRF de 133,07 y por el alto rendimiento de tubérculos los clones 440-656 y 440-621, considerados como materiales promisorios para calidad del tubérculo; este último presentó el peso de tubérculo más alto en las tres categorías identificadas A, B y C. El clon Tainung-66, se posicionó con -1.53 de ISP, asociado con bajos valores de fibra (28,9 y 20,25 de FDN y FDA, respectivamente), que le confieren una digestibilidad burda del tubérculo del 72 %. Además, se determinaron diferencias significativas (p <0,05), en las propiedades de empastamiento del almidón, con superioridad del clon 440-016, por sus características retrogradantes, con 221 cP y el clon Tainug-66, por su estabilidad teniendo en cuenta la viscosidad.

ABSTRACT The sweet potato Ipomoea babatas (L.) Lam., is a manifestation of the wild and cultivated Neotropical biodiversity, characterized by leaves with value as forage and starchy tubers, it is the object of research for its wide use and importance in tropical and subtropical regions, for its nutritional properties and contribution energy, becoming an essential resource for food security. The agronomic yield was evaluated in relative forage value (RFV), yield, and starch quality in sweet potato tubers. 10 clones selected for high dry matter in tubers were evaluated, with a randomized complete block design with 3 repetitions and 6 plants per repetition. Clone 440-078 stood out with an RFV of 133.07 and due to its high performance in tubers, clones 440-656 and 440-621, considered as promising materials for tuber quality, the latter presented the highest tuber weight in the three identified categories A, B, and C. The Tainung-66 clone is positioned in first place with -1.53 ISP associated with low fiber values (28.9 and 20.25 of NDF and ADF respectively), which give it a gross tuber digestibility of 72 %. Significant differences (p <0.05) in starch plastering properties were determined, with superiority at clone 440-016 for its retrograde characteristics with 221 cP and the Tainug-66 clone for its stability taking into account the maximum viscosity (Vm) and the viscosity of the cold paste (VPF) with 730 cP and 738 cP respectively.

Influencia de los anuncios publicitarios en redes sociales en la respuesta emocional y la intención de compra de bebidas lácteas funcionales / Influence of advertisement on social networks, in the emotional response and the intention or purchase of functional milk drinks

Resumen En la actualidad, la salud, el bienestar y la estética son relevantes para los consumidores y se ven inmersos en la publicidad a través de las redes sociales. El presente estudio tiene como objetivo determinar la relación entre los anuncios publicitarios vistos a través de redes sociales, la respuesta emocional y la intención de compra de bebidas lácteas funcionales en jóvenes universitarios entre 18 y 35 años de la ciudad de Bogotá, Colombia. La metodología es de tipo cuantitativo, a través de un diseño cuasiexperimental de un grupo control, con medición pretest/postest, a partir de la aplicación de una escala de actitudes y de la toma de registros de electromiografía para las variaciones en la respuesta emocional, tomando como variable independiente los anuncios publicitarios vistos en las redes sociales Instagram y Facebook. Los resultados confirman la relación entre el contenido del anuncio publicitario y la intención de compra de bebidas lácteas funcionales. Se identifican dos tipos de consumidores, aquellos que basan sus decisiones de consumo en argumentos médicos y científicos, y los influenciados por las redes sociales, con premisas fundamentadas desde lo intuitivo, en el poder que ejercen los grupos de seguidores, el número de likes y la influencia de la tecnología.

Abstract Currently, health, wellness and aesthetics are relevant for consumers and are immersed in advertising through social networks. With regard to food and especially the consumption of functional milk drinks, advertising has specialized in transmitting a series of messages providing nutritional benefits of these products to improve the quality of physical and mental life in consumers, mainly acting as an adjuvant in digestive, immune, and cardiovascular systems. In correspondence with the above, the advertising of the registered trademarks of these beverages, supported by social networks such as Facebook and Instagram, is immersed in a set of dualities associated with self-gratification and pleasure for the functional food consumed; and, on the other hand, in the formation of premises and subjective beliefs, associated with feelings of guilt and displacement against the excessive consumption of calories and fats that are normally stipulated by medical societies and the same market, to encourage the consumption of these drinks. The purpose of this study is to determine the relationship between the advertisements seen through social networks, the emotional response and the intention of purchase of functional milk drinks in university students between the ages of 18 and 35 in the city of Bogotá, Colombia. The methodology was quantitative, through a quasi-experimental design of a control group, with young students participating from a private university in Bogotá, with pre and post-test measurement, based on the application of an attitude scale, who asked about beliefs and attitudes oriented to the properties of functional milk drinks, knowledge and associated buying and consumption behaviors. Electromyography records were taken, with the support of the biofeedback software, to verify the variations in the emotional response, taking as an independent variable the ads seen in the social networks of Instagram and Facebook. The analysis of the results was carried out through the Functional Data Analysis for the understanding of the behavior of the electromyographic signals and the registered emotional variations, and the Confirmatory Factor Analysis, to establish the relationships between the purchase intention and the announcements in the networks social, with support of statistical software R 3.5.3. The results confirm the influence that the ads seen on social networks have on the variations in the emotional response of the consumer of functional milk drinks. These results are consistent with the technical and empirical postulates that pose the role of facial expression of emotions as an indicator of adaptation to environmental conditions and the demands of the digital medium. With reference to the content of the public announcement as a determining factor in the intention to buy functional milk drinks, two types of consumers were identified, those who base their consumption decisions based on medical and scientific premises, and consumers influenced by social networks. The arguments are based on the intuitive, the power exerted by the groups of followers, the number of likes and the influence of technology. From this point of view, the planned action of the behaviors involved in the purchase intention is influenced by social networks and the information exposed through them, configuring normative beliefs and motivational aspects with a representative nutritional hedonic value.

Adición de un probiótico de Lactobacillus plantarum microencapsulado en el alimento para pollos / Addition of a probiotic containing microenscapsulated Lactobacillus plantarum to chicken feed

Introducción: En producción avícola el uso de antibióticos promotores del crecimiento es limitado, debido al incremento de resistencia bacteriana. Una alternativa evalúa los probióticos microencapsulados y su efecto en la salud intestinal. Objetivo: Determinar el efecto de Lactobacillus plantarum microencapsulado sobre parámetros intestinales e inmunológicos en pollos de engorde. Materiales y métodos: A 240 pollos Ross-308-AP de un día de nacidos se suministró alimento con o sin adición de probiótico bajo el siguiente modelo: sin probiótico-(T0), con probiótico comercial-(T1), con L. plantarum microencapsulado-(T2) y sin microencapsular-(T3). L. plantarum ATCC-8014 se microencapsuló mediante secado por aspersión, determinando su viabilidad en (%). Se evaluaron parámetros intestinales, morfo-histopatológicos e inmunológicos por Azul de Alcian, microscopia de barrido e inmunohistoquímica y la abundancia microbial por UFC/mL. Resultados: El microencapsulado confirió una viabilidad in vivo de L. plantarum del 88,1%. El tratamiento T2 mejoró los parámetros inmunológicos y confirió beneficios intestinales con una abundancia de bacterias benéficas (Lactobacillus) de (9,13x105-UFC/mL), significativamente mayor a la encontrada en los tratamientos T1 (8,91x105) y T3 (8,23x105) y el control T0 (9,18x104), (p<0,05). Conclusiones: La adición de L. plantarum microencapsulado en alimento para pollos mejora parámetros inmunológicos y confiere mayor abundancia de bacterias benéficas presentes en la microbiota intestinal.

Introduction: Usage of growth-promoting antibiotics in poultry production is limited due to the increase in bacterial resistance. An alternative to assess microencapsulated probiotics and their effect on gut health is presented in this study. Objective: To determine the effect of microencapsulated L. plantarum on intestinal and immunological parameters in broilers. Materials and methods: 240 Ross-308-AP chickens (one day old) were fed with or without the addition of a probiotic, under the following model: without probiotic (T0); with commercial probiotic (T1); with probiotic containing either microencapsulated (T2) or non-microencapsulated (T3) L. plantarum. ATCC-8014 was microencapsulated by spray drying, assessing its viability in (%). Alcian blue, scanning microscopy, and immunohistochemistry were used to evaluate intestinal, morpho-histopathological, and immunological parameters. Microbial abundance was quantified by UFC/ml. Results: Microencapsulation of L. plantarum induced an 88.1% in vivo viability. T2 treatment improved both immunological parameters and the intestinal population of beneficial bacteria (Lactobacillus) (9.13x105 UFC/ml), which was significantly higher than that found in T1 (8.91x105), T3 (8.23x105), and control T0 (9.18x104), (p<0.05). Conclusion: Adding microencapsulated L. plantarum to chicken feed improves immunological parameters and increases the population of beneficial bacteria in the intestinal microbiota.

Efecto hipoglucemiante de un alimento funcional a base de lenteja y aceite de capulín, sobre un modelo experimental murino con diabetes mellitus tipo 2 / Hypoglycemic effect of a functional food based on lentil and capulin oil, on an experimental model murine with type 2 diabetes mellitus

Introducción: Un alimento funcional, en general, es aquel, que adicional a su aporte nutritivo, contiene moléculas biológicamente activas que proporcionan algún efecto agregado y beneficioso para la salud reduciendo el riesgo de contraer ciertas enfermedades; por lo cual se realizó la presente investigación referente a la efectividad protectora dela lenteja en conjunto con el aceite de capulín, relacionados con la prevención de enfermedades crónicas como la diabetes mellitus. Objetivo: Identificar el efecto hipoglucemiante que posee una formulación a base de harina de lenteja con aceite de capulín, para controlar la diabetes mellitus tipo 2, en un modelo experimental murino. Materiales y métodos: Se probaron 3 formulaciones a base de harina de lenteja y una dieta control, las cuales fue-ron administradas durante 14 días a 4 grupos de ratones a los que se les indujo farmacológicamente, diabetes mellitus tipo2 previamente, realizando posteriormente la determinación de química sanguínea Vl. Resultados: La concentración sérica de glucosa, del grupo 1, al que se le administró la dieta con harina de lenteja sola, presento un mejor desempeño en este parámetro bioquímico, respecto a los otros grupos de experimentación, que se les suministraron formulaciones de harina de lenteja con aceite de capulín y aceite de olivo. El grupo 1 mantuvo concentraciones, con una media estadística, dentro de los valores clínicos de referencia, para colesterol, triglicéridos, urea y creatina, en tanto, el grupo 2, mostró resultados normales en triglicéridos y urea, mientras que el grupo 3, arrojo concentraciones de colesterol, ácido úrico y urea dentro del rango de los valores clínicos de referencia. Conclusiones: La formulación del alimento funcional a base de harina de lenteja sola es la que ofrece una mejor perspectiva en el manejo de la glucemia, valores lipídicos y metabolitos nitrogenados en suero en un modelo experimental murino con diabetes mellitus tipo 2. (AU)

Introduction: A functional food, in general, is one that, in addition to its nutritional contribution, contains biologically active molecules that provide some added and beneficial effect for health, reducing the risk of contracting certain diseases; Therefore, the present investigation was carried out regarding the protective effectiveness of lentil in conjunction with capulin oil, related to the prevention of chronic diseases such as diabetes mellitus.Objective: To identify the hypoglycemic effect of a formulation based on lentil flour with capulin oil, to control type 2 diabetes mellitus, in a murine experimental model. Materials and methods: 3 formulations based on lentil flour and a control diet were tested, which were administered for 14 days to 4 groups of mice to which type 2 diabetes mellitus had been pharmacologically induced previously, subsequently carrying out the determination of blood chemistry Vl. Results: The serum glucose concentration of group 1, to which the diet with lentil flour alone was administered, presented a better performance in this biochemical parameter, compared to the other experimental groups, which weregiven formulations of lentil flour with capulín oil and olive oil. Group 1 maintained concentrations, with a statistical mean, within the clinical reference values, for cholesterol, triglycerides, urea, and creatine, while group 2 showed normal results in triglycerides and urea, while group 3 showed cholesterol, uric acid, and urea concentrations within the range of clinical reference values. Conclusions: The formulation of the functional food based on lentil flour alone is the one that offers the best perspective in the management of blood glucose, lipid values and serum nitrogenous metabolites in an experimental murine model with type 2 diabetes mellitus. (AU)

Análise da adequação do termo detox nos rótulos de bebidas industrializadas à base de frutas e vegetais / Analysis of the adequacy of the term detox on the labels of industrialized drinks based on fruits and vegetables

Dietas populares, como as detox, surgem a todo o momento. Todavia, poucos dados científicos comprovam a eficácia e segurança destas dietas. Este trabalho avaliou rótulos de bebidas à base de frutas e vegetais e identificou as que se autodenominam detox. Tratou-se de estudo transversal descritivo, realizado de setembro a outubro/2016. O tamanho da porção na informação nutricional e as alegações encontradas nos rótulos foram analisados em relação às legislações vigentes. Composição nutricional, quantidade total de ingredientes e presença de aditivos alimentares e/ou outros ingredientes não usuais em preparações culinárias foram comparados entre as bebidas detox e as comuns. De 83 produtos analisados, 9,6% (n=8) se autodenominaram detox. A composição nutricional e o número médio de ingredientes não diferiram entre as bebidas detox e as comuns. Alegações nutricionais e de saúde estavam presentes em 77,1% (n=64) dos produtos e 53,0% (n=44) apresentaram alegações não previstas na RDC nº 54/2012. As informações mais frequentes foram quanto aos teores de micronutrientes, açúcares, sódio e fibras. O termo detox, apesar de não permitido, é encontrado neste tipo de produto no mercado brasileiro. Os resultados sugerem que o termo detox seja utilizado mais como estratégia de marketing do que como real alegação de propriedade nutricional. (AU)

Popular diets, such as detox, appear all the time. However, few scientific data prove the efficacy and safety of these diets. This work evaluated labels of drinks based on fruits and vegetables and identified those that call detox. This was a descriptive cross-sectional study, carried out from September to October/2016. The portion size in the nutrition information and the claims found on the labels were analyzed in relation to the current legislation. Nutritional composition, total amount of ingredients and presence of food additives and other unusual ingredients in culinary preparations were compared between detox and ordinary drinks. Of 83 products analyzed, 9.6% (n=8) called detox. The nutritional composition and the average number of ingredients did not differ between detox drinks and ordinary drinks. Nutritional and health claims were present in 77.1% (n=64) of the products and 53.0% (n=44) presented claims not provided for in RDC nº 54/2012. The most frequent information was about the levels of micronutrients, sugars, sodium and fibers. The term detox, although not allowed, is found in this type of product in the Brazilian market. The results suggest that the term detox is used more as a marketing strategy than as a real claim of nutritional property. (AU)

Isoflavonas como tratamento alternativo na sintomatologia climatérica: uma revisão sistemática / Isoflavones as alternative treatment in climacteric symptomatology: a systematic review

O climatério é uma fase natural da vida da mulher que ocorre entre os 40 e 65 anos de idade e é caracterizado pela transição entre a fase reprodutiva e não reprodutiva. Neste período, devido às alterações hormonais, ocorrem alterações biológicas, endócrinas e clínicas. Sintomas vasomotores são típicos do hipoestrogenismo e podem interferir negativamente na qualidade de vida das mulheres. Este estudo teve como objetivo revisar os resultados dos estudos de intervenção que utilizaram isoflavonas na sintomatologia de mulheres climatéricas não usuárias de Terapia de Reposição Hormonal (TRH). Realizou-se uma revisão sistemática de artigos publicados entre os anos de 2008 e 2019 na base de dados PubMed. Foram encontrados 169 estudos, e considerando os critérios de inclusão, 18 artigos foram selecionados, em que houve intervenção com isoflavonas por meio de cápsulas e/ou suplementos ou alimentos para tratamento da síndrome climatérica. Foram verificados resultados positivos nos sintomas globais, com destaque para sintomas vasomotores, em mais da metade dos estudos avaliados, em que doses entre 45 mg a 160 mg diárias de isoflavonas por pelo menos 12 semanas foram administradas, especificadamente nas mulheres no período da pós-menopausa.

The climacteric is a natural phase during women’s life, which occurs between 40 and 65 years. It is characterized by the transition from their reproductive to non-reproductive phase. In this period, due to hormonal changes, biological, endocrine and clinical modifications also occur. Vasomotor symptoms are characteristic of hypoestrogenism and can negatively affect women’s quality of life. This study aimed to review the results of intervention studies which used isoflavones to treat the symptoms of climacteric women who did not undergo Hormone Replacement Therapy (HRT). A systematic review of articles published between 2008 and 2019 in the PubMed database was carried out. 169 studies were found, and considering the inclusion criteria, 18 articles were selected, in which it was described isoflavones intervention with capsules and/ or supplements or foods for the treatment of climacteric syndrome. Positive results were observed regarding to global symptoms, with emphasis on vasomotor symptoms in more than half of the studies, in which daily doses of isoflavones, between 45 mg to 160 mg, for at least 12 weeks, were administered specifically in postmenopausal women.

Isoflavonas como tratamento alternativo na sintomatologia climatérica: uma revisão sistemática / Isoflavones as alternative treatment in climacteric symptomatology: a systematic review

O climatério é uma fase natural da vida da mulher que ocorre entre os 40 e 65 anos de idade e é caracterizado pela transição entre a fase reprodutiva e não reprodutiva. Neste período, devido às alterações hormonais, ocorrem alterações biológicas, endócrinas e clínicas. Sintomas vasomotores são típicos do hipoestrogenismo e podem interferir negativamente na qualidade de vida das mulheres. Este estudo teve como objetivo revisar os resultados dos estudos de intervenção que utilizaram isoflavonas na sintomatologia de mulheres climatéricas não usuárias de Terapia de Reposição Hormonal (TRH). Realizou-se uma revisão sistemática de artigos publicados entre os anos de 2008 e 2019 na base de dados PubMed. Foram encontrados 169 estudos, e considerando os critérios de inclusão, 18 artigos foram selecionados, em que houve intervenção com isoflavonas por meio de cápsulas e/ou suplementos ou alimentos para tratamento da síndrome climatérica. Foram verificados resultados positivos nos sintomas globais, com destaque para sintomas vasomotores, em mais da metade dos estudos avaliados, em que doses entre 45 mg a 160 mg diárias de isoflavonas por pelo menos 12 semanas foram administradas, especificadamente nas mulheres no período da pós-menopausa. (AU)

The climacteric is a natural phase during women's life, which occurs between 40 and 65 years. It is characterized by the transition from their reproductive to non-reproductive phase. In this period, due to hormonal changes, biological, endocrine and clinical modifications also occur. Vasomotor symptoms are characteristic of hypoestrogenism and can negatively affect women's quality of life. This study aimed to review the results of intervention studies which used isoflavones to treat the symptoms of climacteric women who did not undergo Hormone Replacement Therapy (HRT). A systematic review of articles published between 2008 and 2019 in the PubMed database was carried out. 169 studies were found, and considering the inclusion criteria, 18 articles were selected, in which it was described isoflavones intervention with capsules and/ or supplements or foods for the treatment of climacteric syndrome. Positive results were observed regarding to global symptoms, with emphasis on vasomotor symptoms in more than half of the studies, in which daily doses of isoflavones, between 45 mg to 160 mg, for at least 12 weeks, were administered specifically in postmenopausal women. (AU)

Impregnacıón al vacío de proteínas de lactosuero concentrado en las cáscaras de naranja valencıa (Citrus sinensis)

RESUMEN El objetivo de la investigación fue incorporar compuestos bioactivos provenientes del concentrado del desecho de la industria quesera en cáscaras de naranja variedad Valencia, aplicando la técnica de la impregnación al vacío. Asimismo, fue evaluar los efectos de la presión de vacío (50-60 kPa), tiempo de impregnación (5-15 min) y concentración osmótica de lactosuero (50-60°Brix). Se determinó las características fisicoquímicas y acondicionamiento de la materia prima. El diseño de la investigación para la optimización utilizado fue un diseño Box-Benhken con el programa Design Expert 11, teniendo 15 tratamientos con valores de las variables. El mayor contenido proteico se obtuvo por la combinación de tratamientos, ajustando a las cualidades del equipo, siendo la presión de vacío a 57,0 kPa, concentración de sólidos solubles 54 °Brix y el tiempo de 7,70 min, lo que produjo 3,84 ± 0,10 g de proteínas/100 g de muestra. Finalmente, se evaluó las características fisicoquímicas del producto optimizado, la transferencia de masa, ganancia de agua e incremento de sólidos y se realizó el análisis microbiológico que nos indicó que este alimento es apto para el consumo humano.

ABSTRACT The objective of the research was to incorporate bioactive compounds in orange peels of the Valencia variety from waste concentrate found in the cheese industry, applying the technique of vacuum impregnation. The effects of vacuum pressure (50 - 60 kPa), impregnation time (5-15 min) and osmotic concentration of whey (50-60°Brix) were also evaluated. The physicochemical and conditioning characteristics of raw material were determined. The research design for optimization used was a Box-Benhken design with the Design Expert 11 program, having 15 treatments with variable values. The highest protein content was obtained by the combination of treatments adjusted to equipment qualities: vacuum pressure of 57.0 kPa, soluble solids concentration 54 °Brix and 7.70 min, which produced 3.84 ± 0.104 g protein/100 g of sample. Finally, the physicochemical characteristics of the optimized product, mass transfer, water increase and solids increase were evaluated and microbiological analysis to determine if this food is suitable for human consumption was performed.

Elaboração de paçoquinha com linhaça dourada / Preparation of peanut candy with golden flaxseed

Introdução: A linhaça dourada apresenta importantes quantidades de ácido αlinolênico, fibras solúveis e lignanas, podendo trazer benefícios para a saúde. Objetivo: Desenvolver paçoquinha adicionada de farinha de linhaça dourada (FLD) em diferentes proporções, bem como determinar sua composição centesimal e aceitação sensorial. Materiais e métodos: Foram elaboradas paçoquinhas com adição de 10%, 15% e 20% de FLD. A composição centesimal foi determinada e, após, foram aplicados testes de aceitação (escala hedônica). Os dados foram analisados através de teste de Kruskal Wallis e ANOVA, adotando-se nível de significância de 5%. Resultado: As paçoquinhas padrão e adicionadas de FLD não apresentaram diferença no teor de umidade (17,1 a 18,5%) e lipídeos (30,8 a 34,2%). Quanto ao teor de cinzas, apenas as formulações com 15 e 20% de FLD tiveram maior percentual, 1,94% e 2,03%, respectivamente. O teor de proteínas foi significativamente menor nas formulações com adição de linhaça (15,4 a 18,5%) e a quantidade de fibras alimentares aumentou nas formulações com FLD. Em relação à análise sensorial, as paçoquinhas adicionadas de FLD obtiveram boa aceitabilidade, não sendo observadas diferenças significativas com relação aos atributos avaliados em comparação com a paçoquinha padrão. Conclusão: Os dados obtidos permitiram verificar que é possível a substituição parcial do amendoim em paçoquinhas por farinha de linhaça dourada, pois os novos produtos apresentaram características sensoriais que agradaram aos consumidores em todos os atributos avaliados, além de apresentarem valor nutricional superior no que se refere ao incremento de fibras e teor de minerais. (AU)

Introduction: Golden flaxseed has important amounts of α-linolenic acid, soluble fibers and lignans, which can bring benefits to health. Objective: To prepare peanut candy added with golden flaxseed flour (GFF) in different proportions and determine its proximate composition and sensory acceptance. Materials and methods: Peanut candies were prepared with the addition of 10%, 15% and 20% of GFF. The proximate composition was determined and then acceptance tests (hedonic scale) were applied. Data were analyzed using the Kruskal Wallis test and ANOVA, adopting a significance level of 5%. Result: Regular peanut candy and a preparation added with GFF showed no difference in moisture (17.1 to 18.5%) and lipid (30.8 to 34.2%) content. As for ash content, only formulations with 15 and 20% of GFF had the highest percentage, 1.94% and 2.03%, respectively. The protein content was significantly lower (15.4 to 18.5%) and the amount of dietary fiber increased in formulations with GFF. In relation to sensory analysis, the candies added with GFF obtained good acceptability, with no significant differences regarding the attributes evaluated in comparison with the regular peanut candy. Conclusion: The data obtained allowed us to see that it is possible to partially replace peanuts with golden flaxseed flour in the preparation of candies, as the new products presented sensory characteristics that pleased consumers in all the evaluated attributes, in addition to superior nutritional value with regard to increased fiber and mineral content. (AU)

Obesidade: inflamação e compostos bioativos / Obesity: Inflammation and Bioactive Compounds

Objetivo: realizar um levantamento bibliográfico com enfoque nos compostos bioativos que modulam a inflamação na obesidade. Métodos: foram utilizadas as bases de dados Scientific Eletronic Library Online e PubMed, com artigos de revisão e originais, em língua portuguesa e inglesa, publicados entre 2010 e 2019, adotando os seguintes descritores: obesity, inflammation e bioactive compounds. Resultados: alimentos com propriedades funcionais e fontes de compostos bioativos podem auxiliar na modulação de citocinas pró-inflamatórias, como a curcumina no açafrão da terra, as catecolaminas no chá-verde, punicalagina na romã, a ß-glucana na aveia e os polifenóis no azeite de oliva. Tais compostos geralmente atuam inibindo mediadores, como fator nuclear Kappa ß, diminuindo marcadores inflamatórios, como fator de necrose tumoral α e as interleucinas (1, 2, 6, 8, e 12). Conclusão: tendo em vista o potencial dos alimentos em modular a inflamação na obesidade, o conhecimento de suas propriedades funcionais é importante por auxiliar os profissionais de Nutrição no planejamento de estratégias para a prevenção e o tratamento da obesidade.

Obijective: To perform a bibliographical survey with a focus on bio-active compounds with the potential to modulate inflammation in obesity. Methods: Scientific Electronic Library Online and PubMed databases were used, with review articles and originals, in Portuguese and English, published between 2010 and 2019, adopting the following descriptors: obesity, inflammation e bioactive compounds. Results: Foods with functional properties, sources of bio-active compounds may aid in the modulation of pro-inflammatory cytokines such as curcumin in earth turmeric, catecholamines in green tea, punicalagin in pomegranate, ß-glucan in oats and polyphenols in olive oil which mostly act to inhibit mediators such as nuclear factor Kappa ß, thereby decreasing inflammatory markers such as tumor necrosis factor α and interleukins 1, 2, 6, 8, and 12. Conclusion: Considering the potential of food to modulate inflammation in obesity, knowledge about its functional properties is important as it assists nutrition professionals in planning strategies for obesity prevention and treatment.

Frutas frescas y productos derivados comercializados en el Área Metropolitana de Buenos Aires, Argentina / Fresh fruits and derived products commercialized in the Metropolitan Area of Buenos Aires, Argentina

This contribution includes the registration of 70 fresh fruit species and their derivative products marketed in the Metropolitan Area of Buenos Aires, Argentina. Data on fruits and derived products were obtained from ethnobotanical fieldwork, where usual qualitative ethnobotanical methodologies were used: participant observation, free listings, open and semi-structured interviews. A bibliographic review was made on the biological activity and effects studied in order to evaluate their correspondence with the assigned local uses. The situation of invisibility/visibility of the treated species was analyzed, according to their circulation in the restricted commercial circuits (Chinese and Bolivian immigrants) and the general commercial circuit. Of the total of 70 recorded species, 62 are visible (89%) and 8 invisible (11%). These last, only found in the Barrio Chino. The registration of marketed fruits, together with their associated knowledge, represents a contribution to the study of local biocultural diversity.

Esta contribución incluye el registro de 70 especies de frutas frescas y sus productos derivados comercializadasen el Área Metropolitana de Buenos Aires, Argentina. Los datos sobre las frutas y productos derivados se obtuvieron del trabajo de campo etnobotánico, en donde se emplearon metodologías etnobotánicas cualitativas habituales: observación participante, listados libres, entrevistas abiertas y semiestructuradas. Se realizó una revisión bibliográfica sobre la actividad biológica y efectos estudiados a fin de evaluar su correspondencia con los usos locales asignados. Se analizó la situación de invisibilidad/visibilidad de las especies tratadas, según su circulación en los circuitos comerciales restringidos (inmigrantes chinos y bolivianos) y el circuito comercial general. Del total de 70 especies registradas, 62 son visibles (89%) y 8 invisibles (11%). Estas últimas se encuentran solamente en el Barrio Chino. El registro de las frutas comercializadas, junto a sus saberes asociados representa un aporte al estudio de la diversidad biocultural local.

Avaliação imunológica promovida pelo consumo de kombucha em camundongos diabéticos / Immunologic evaluation promoted by the consumption of kombucha in diabetic mice

O kombucha é uma bebida fermentada tradicional, originária da China, preparada pela fermentação de chá preto adoçado com cultura mista de bactérias e leveduras chamada Simbiotic Culture of Bacteria and Yeast (SCOBY). Tem sido alegado que o mesmo possui propriedades funcionais, tais como recuperação ou manutenção de peso corporal, atividade antihiperglicêmica, entre outras. Por não existirem estudos suficientes que as comprovem, este trabalho teve por objetivo avaliar a influência do consumo de kombucha como tratamento alternativo para amenizar e/ou retardar sintomas e complicações do Diabetes Mellitus e identificar as possíveis modificações metabólicas, morfológicas e imunológicas ocorridas em camundongos com diabetes tipo 1. De acordo com os resultados obtidos, observou-se que, apesar de ter havido recuperação de massa corpórea próxima daquela que se tinha antes da indução da diabetes, esse efeito não foi exclusivo do kombucha e, embora a influência no controle glicêmico tenha sido maior nos camundongos normoglicêmicos que diabéticos, acredita-se que a administração por um período prolongado pudesse indicar melhores resultados, uma vez que as avaliações histológicas e morfométricas do intestino demonstraram resultados satisfatórios quanto ao aumento da superfície de mucosa e diminuição do infiltrado inflamatório, favorecendo a modulação imunológica. Logo, considera-se necessária a realização de mais trabalhos para comprovação da capacidade funcional do kombucha e elucidação de sua eficácia enquanto tratamento exclusivo e/ou complementar do diabetes

Kombucha is a traditional Chinese fermented beverage prepared by fermenting sweetened black tea with mixed bacterial and yeast culture called Simbiotic Culture of Bacteria and Yeast (SCOBY). It has been claimed that it has functional properties such as body weight recovery or maintenance, antihyperglycemic activity, among others. Because there are not enough studies to prove them, this study aimed to evaluate the influence of kombucha consumption as an alternative treatment to alleviate and/or delay symptoms and complications of Diabetes Mellitus and to identify possible metabolic, morphological and immunological changes in mice with type 1 diabetes. According to the results obtained, it was observed that, although there was a recovery of body mass close to the one obtained before diabetes induction, this effect was not unique to kombucha, and although the influence on glycemic control was greater in normoglycemic rather than diabetic mice, it is believed that administration over a prolonged period could indicate better results, since histological and morphometric evaluations of the intestine showed satisfactory results in terms of mucosal surface enlargement and decreased inflammatory infiltrate, favoring immune modulation. . Therefore, further work is considered necessary to prove the functional capacity of kombucha and to elucidate its effectiveness as an exclusive and / or complementary treatment of diabetes

Consumo de alimentos funcionales por estudiantes universitarios ecuatorianos / Consumption of functional foods by Ecuadorian university students

El consumo de alimentos funcionales durante la etapa de estudiantes universitarios es crucial para asegurar un consumo adecuado de nutrientes, por esta razón, el objetivo de esta investigación fue determinar el consumo de alimentos funcionales en estudiantes universitarios ecuatorianos. El marco poblacional estuvo constituido por todos los estudiantes del primer nivel (111) y del décimo año (59) de la carrera de medicina periodo 2018-2019. Los resultados muestran que el 51,1% de los estudiantes ecuatorianos declararon consumir siempre o casi siempre vegetales con compuestos bioactivos. Al comparar su consumo entre el primero y décimo nivel no se observaron diferencias significativas (P> 0,05). El vegetal de mayor consumo fue la zanahoria seguido por brócoli y productos a base de tomate. El 78,2% de los estudiantes manifestó consumir siempre o casi siempre frutas; entre las frutas de mayor consumo está la manzana (89,4%), seguida de los frutos rojos, duraznos, mango y kiwi. El consumo de manzana entre los estudiantes del primero y décimo nivel mostró diferencias significativas (P< 0,05). Solo un pequeño porcentaje de estudiantes manifestó consumir semillas oleaginosas como linaza y chía. Las lentejas, el frijol y los garbanzos son las legumbres consumidas con más frecuencia. Los estudiantes casi nunca o nunca consumen frutos secos. La mayoría (72,0%) de los estudiantes manifestó que siempre consumían yogurt con probióticos. Un elevado porcentaje de estudiantes universitarios consume alimentos con propiedades funcionales debido a sus compuestos bioactivos como fitoquímicos, polifenoles, carotenoides y vitaminas que pueden prevenir o reducir el riego de enfermedades importantes(AU)

Functional foods during the stage of university study is crucial to ensure an adequate intake of nutrients for this reason, the objective of this research was to determine the consumption of functional food in Ecuadorian students. The population frame was constituted by all the students of the first and tenth level of medical career period 2018-2019. The results show that the 51.1% of Ecuadorian surveyed students stated that always or almost always consume vegetables with bioactive compounds. When comparing their consumption between the first and the tenth level no significant differences (P> 0.05) were observed. The vegetable with the highest consumption was carrots, followed by broccoli and tomato- based products. The 78.2% of the students stated that always or almost always consume fruits. Among the fruits with the highest consumption is the apple (89.4) followed by red fruits, peaches and nectarines, mango, and kiwi. Apple consumption among first and tenth level students showed significant differences (P< 0.05). Only a small percentage of students reported consuming oilseeds as flaxseed and chía. Lentils, beans and chickpeas are the most commonly consumed legumes. Students almost never or never consume nuts. A high percentage (72.0%) student stated that they always consumed yogurt with probiotics. Most of students consume foods with functional properties due to its bioactive compounds such as phytochemicals, polyphenols, carotenoids and vitamins that can reduce the risk of major diseases(AU)

Evaluación del potencial de uso de epicarpio de maracuyá deshidratado ( Passiflora edulis f. flavicarpa O. Deg.) en la formulación de yogurt / Evaluation of the potential use of passion fruit dehydrated epicarp ( Passiflora edulis f. flavicarpa O. Deg.) in the formulation of yogurt

RESUMEN La fibra dietética ayuda a reducir el riesgo de padecer algunas enfermedades crónicas, a pesar de esto, su ingesta mundial es menor que los niveles recomendados. Este hecho motiva a la industria alimentaria a incorporar fibra dietética, obtenida de fuentes vegetales en productos alimenticios, como el yogurt. El presente estudio tuvo como objetivo evaluar las principales características de calidad de diferentes formulaciones de yogurt, en función de la incorporación de epicarpio de maracuyá deshidratado (EMD), con alto contenido de fibra dietaria (71,4 ± 0,04%), en concentración de 0 y 0,5% y el efecto que ejerce la grasa láctea presente en la leche cruda de vaca, en concentración de 0, 0,5 y 3,0%. Algunas propiedades fisicoquímicas, tales como pH, acidez titulable (%), viscosidad (cP) y parámetros de color por método CIELab fueron evaluadas en seis formulaciones diferentes. De acuerdo con los resultados obtenidos, se realizó un análisis sensorial y se evaluó la estabilidad de dos formulaciones de yogurt, durante un periodo de almacenamiento de 29 días, a 4°C. La incorporación de EMD contribuyó significativamente al incremento de acidez y la viscosidad en el producto. El EMD favoreció la estabilidad del gel y permitió obtener resultados aceptables en atributos sensoriales hasta el día 15 de almacenamiento. La incorporación de EMD en la elaboración de yogurt permitió enriquecer el valor, debido al aporte de fibra dietaria, la cual, puede actuar como sustituto funcional de la grasa láctea.

ABSTRACT Dietary fiber helps to reduce the risk of suffering from some chronic diseases. Despite this, the global average intake of this component is still lower compared to the recommended levels. This fact has motivated to the food industry to incorporate dietary fiber obtained from vegetable sources in food products. The aim of the present study was the evaluation of the main quality characteristics of different yogurt formulations, as the function of the incorporation of dehydrated passion fruit epicarp with a high dietary fiber content (71,4 ± 0,04%), and concentrations of 0 - 0,5% and the effect of dairy fat present in raw cow milk in concentrations of 0, 0,5 and 3,0%. Some physical-chemical properties such as pH, acidity (% of lactic acid), viscosity (cP) and color parameters by use of CIELab system method were evaluated in 6 different formulations. According to the results, a sensorial analysis was conducted and the stability of two yogurt formulations was determined during a storage period of 29 days at 4°C.The incorporation of EMD significantly contributed to the increase of the acidity and viscosity of the product. EMD favored the stability of yogurt gel and allowed to obtain acceptable results in sensorial attributes until day 15 of storage. The incorporation of EMD in the elaboration of yogurt, allowed the enrichment of the nutritional value due to the contribution of dietary fiber, which can act as a functional substitute of dairy fat.

Caracterização de pães de queijo adicionados de biomassa de banana verde / Characterization of cheese bread added with green banana biomass

O pão de queijo possui ampla aceitação no mercado e grande potencial para a inserção de um novo ingrediente em sua formulação. A adição de componentes funcionais em alimentos, como a biomassa de banana verde (BBV), é reconhecida e aprovada pelos consumidores. O objetivo do trabalho foi desenvolver pães de queijo adicionados de biomassa de banana verde. Foram feitas substituições parciais com diferentes porcentagens de BBV pelos polvilhos doce e azedo e realizadas as análises químicas (umidade, cinzas, proteínas e gorduras), físicas (peso, diâmetro, densidade, volume específico, rendimento e coeficiente de expansão) e microbiológicas (Bacillus cereus, Coliformes a 45ºC, Staphylococcus coagulase positiva e Salmonella) dos produtos elaborados. O estudo mostrou que a aplicação da BBV na massa de pão de queijo foi viável contribuindo para agregar valor ao produto tornando-o um alimento funcional.

Desenvolvimento de barra de cereal funcional com alto teor de fibras e avaliação da aceitabilidade / Development of functional cereal bar with high fiber content and evaluation of acceptance

Barras de cereais são uma opção de lanche rápido e saudável que podem contribuir para alimentação saudável. Esse trabalho teve como objetivo o desenvolvimento e avaliação sensorial de barras de cereais com alto teor de fibras. Foi desenvolvida barra de cereal, utilizando diferentes fontes de fibras (aveia, granola, Pysillium husk, semente de chia, linhaça dourada). Foi elaborada a tabela nutricional obrigatória e análise sensorial para avaliação da sua aceitação. A barra de cereal apresentou 3,3 g de fibras, o equivalente a 13,2% do valor diário recomendado. Esse teor é satisfatório quando comparado aos produtos convencionais disponíveis no mercado. A barrinha apresentou boa aceitação sensorial para todos os atributos avaliados, sendo, no entanto, necessário, melhorar o atributo textura, que obteve menores escores.