Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación / Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.

Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo.

Lifting cervical gravitacional / Gravitational cervical lifting

Introdução: Os procedimentos cirúrgicos visando ao rejuvenescimento facial vêm evoluindo desde 1920. Os primeiros relatos descreviam pequenas ressecções de pele que se revelaram totalmente ineficazes. A exigência progressiva por melhores resultados ocasionou a busca por abordagens cirúrgicas mais eficazes, principalmente no que diz respeito ao tratamento do terço inferior da face e pescoço, onde as deformidades eram mal corrigidas ou apresentavam recidiva precoce. Objetivo: Apresentar uma nova abordagem para o tratamento do terço inferior da face, principalmente nos pacientes que apresentam grande flacidez de pele e dos músculos platismas, com ou sem excesso de gordura na região cervical, pois com as condutas atuais existe elevada taxa de resultados insatisfatórios. Método: Cento e oitenta pacientes foram operados, seguindo técnica proposta pelo autor sênior, e acompanhados durante cinco anos (janeiro de 2003 a maio de 2008) foram avaliados. Foram analisadas 172 (95,6%) pacientes do sexo feminino e 8 (4,4%) do masculino. A média de idade foi de 57,7 anos, tendo 41 anos e 1 mês o mais jovem e 81 anos e 5 meses o mais idoso. Na maioria dos casos, realiza-se extensa lipectomia com tesoura, completa dissecção das bandas platismais com posterior ressecção total da flacidez das bandas platismais e seu tracionamento vetorial inferior, além da tração oblíqua da pele na região cervical em sentido à linha de implantação do cabelo na região cervical. Conclusão: Os efeitos duradouro se o sucesso da técnica podem ser comprovados pelo crescente número de procedimentos realizados neste período e pela grande satisfação dos pacientes.

Background: The surgical procedures searching the anti aging face come evolving since 1920. The first stories described small resections of skin that if had disclosed inefficacious total. The gradual requirement for better resulted caused the search for more efficient surgical procedures mainly in what it says respect to the treatment of the cervical region of face and neck where the deformities were badly corrected or presented precocious return. Objective: The objective of this study was to introduce a new approach for treatment of the cervical region of face and neck, mainly in the patients who present great flaccidity of skin and the muscles platysma, with or without excess of fat in the cervical region, therefore with the current behaviors still we have resulted unsatisfactory. Method: One hundred and eighty patients had been operated, following the technique of gravitational cervical lifting, and followed during five years (January of 2003 to May of 2008). There were 172 (96.6%) women and 8 (4.4%) men. The average age was 57.7 years old, the young est was 41 years old and the oldest was 81 years old. Conclusions: In most cases is done extensive lipectomy using scissors, complete resection of the platysma bands and their traction vector lower. Besides, it made the skin traction in the cervical area in oblique sense to the line of hair implantation in the cervical area. The durable effect and the success of this technique can be proved by the increase in the procedure number performed in this period and by the great patient’s satisfaction.

Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta / Technological feasibility of incorporating defatted corn germ in pasta processing

Las pastas alimenticias, de amplio consumo, han sido elaboradas tradicionalmente con la semolina de trigo durum (STD), pero una alternativa a la dependencia de este rubro es la sustitución parcial del trigo por un subproducto de la industria del maíz, el germen desgrasado (GDM). Se planteó como objetivo de esta investigación evaluar la factibilidad tecnológica de elaborar una pasta corta sustituida con germen desgrasado de maíz a escala industrial para lo cual se propusieron varias fórmulas (con niveles de sustitución del 10, 20 y 30% de STD por GDM) preparadas en una primera fase a escala semi-industrial y sometidas a pruebas de cocción y evaluación sensorial, con una buena aceptación hasta el nivel de 30%. Para efectos de la preparación industrial se escogió una formulación al 25% de GDM, obteniéndose un producto con mayor contenido de grasa, cenizas y fibra que la pasta tradicional. Las pruebas de cocción de esta pasta corta dieron como resultado mayores pérdidas de sólidos en el agua y de proteínas solubles, mayor aumento de peso y de volumen en comparación con la pasta de 100%STD. Los resultados de la prueba sensorial de esta formulación industrial reflejaron una pasta significativamente diferente a la tradicional pero de buena aceptación. Se comprobó la factibilidad de elaborar una pasta con GDM hasta un 25% de sustitución a escala industrial utilizando los equipos, condiciones y procesos comunes de elaboración de pastas integrales, sin embargo, es necesario establecer operaciones adicionales como el mezclado de las materias primas, así como establecer las curvas de secado y el empleo de extrusoras diseñadas para trabajo con harinas extra finas.

Traditionally, pasta has been manufactured from wheat durum semolina (STD), but an alternative to reliance on this imported item is through the partial replacement of wheat by defatted corn germ (GDM), a byproduct of the maize industry. In order to assess the technological feasibility for producing pasta substituted with GDM in an industrial scale, several formulations were proposed (with substitution levels of 10, 20 and 30% of STD by GDM), which were prepared at an early stage in a semi-industrial scale and subjected to sensory evaluation, being well accepted until a 30% level of replacement. For industrial purposes, a 25% substitution of STD was chosen. The obtained supplemented product had a higher amount of fat, ash and fiber than traditional pasta. Cooking parameters indicated higher loss of solids and soluble proteins in water, greater weight and volume increase compared to 100% STD pasta (control). Sensory testing showed a substituted pasta significantly different from the traditional pasta, but with good acceptance. The industrial feasibility of developing pasta with GDM was proved using equipment, conditions and processes common of integral pasta processing, however, it is necessary to set up additional operations like the mixing of raw materials, as well as to establish the drying curves and test extruders designed to work with flours of finer granulometry than of semolina.

Tratamiento de aguas servidas: situación en Chile / Domestic wasteWater treatment: the chilean situation

La promulgación de diversas normativas ambientales durante la última década ha impulsado de manera importante la construcción de plantas de tratamientos de aguas servidas (PTAS) en Chile, aumentando la cobertura de saneamiento ambiental desde prácticamente cero en 1994 a un 66 por ciento a comienzos de 2004. En este trabajo se presentan los resultados de un catastro de las tecnologías usadas y de las pricipales características de las PTAS en Chile. Se revisaron los antecedentes de 377 plantas, información con la cual se realizó un perfil tecnológico de este sector, incluyendo un análisis de competitividad entre las distintas alternativas existentes. Se observa un uso adecuado de las tecnologías disponibles para un saneamiento primario y secundario de los efluentes, pero existe una carencia significativa de tratamiento avanzado y de los procesos asociados a la desinfección.