Almidón de maíz modificado para pacientes con alteraciones de la deglución / Modified corn starch for patients with swallowing disorders

ÁREA DESCRIPTIVA DEL PROBLEMA DE SALUD: La deglución es el proceso de transporte por el que los alimentos y los líquidos pasan desde la boca hasta el estómago. Es un proceso fundamental, que requiere la integridad física y funcional de las estructuras anatómicas implicadas. A la vez es un acto complejo, porque supone la realización de una serie de secuencias motoras tanto voluntarias como involuntarias, que en última instancia están bajo el control del sistema nervioso central. Para que la deglución se realice de modo seguro (protección del árbol respiratorio) y eficaz (que cumpla su objetivo de alimentar e hidratar), es necesario la coordinación de múltiples mecanismos neuromotores, en los que participan 40 grupos musculares de 3 regiones anatómicas, inervados por las ramas motoras y sensitivas de 5 pares craneales. La disfagia consiste en una dificultad para la deglución de alimentos líquidos, sólidos o ambos. Existe dificultad para transferir el alimento desde la boca hasta el estómago, pasando por la faringe y el esófago. Implica que hay alguna anomalía en uno o más mecanismos de la deglución. METODOLOGÍA: Se realizó una búsqueda en las principales bases de datos bibliográficas. Se filtra la búsqueda a Estudios Clínicos fase 111, controlados randomizados, Revisiones Sistemáticas, Meta-análisis, Guías de Práctica Clínica, además se limitó la búsqueda estudios en humanos. También se realiza búsqueda manual en otras bases de datos bibliográficas (Cochrane, NIH, TRIP DATABASE), en buscadores genéricos de internet, agencias de evaluación de tecnologías sanitarias y financiadores de salud. Se priorizó la inclusión de revisiones sistemáticas, meta-análisis, estudios clínicos aleatorizados y controlados, guías de práctica clínica, evaluaciones de tecnología sanitaria, evaluaciones económicas y políticas de cobertura de otros sistemas de salud. CONCLUSIONES: Eficacia: El aumento de la viscosidad del bolo con espesantes mejora probablemente la seguridad de la deglución en la disfagia orofaríngea crónica posterior al accidente cerebrovascular mediante un mecanismo compensatorio; por el contrario. al revisar la evidencia los espesantes a base de almidón aumentan el residuo orofaríngeo. Seguridad: No se cuentan con efectos adversos graves en los estudios realizados hasta la comercialización. los efectos adversos más frecuentes de los agentes espesantes son estreñimiento. flatulencia o heces blandas (heces blandas o diarrea). Costo: El impacto presupuestario máximo que la institución debería de invertir para los pacientes planificados actualmente es de gasto que aumentaría cada año en base a los pacientes proyectados desde hasta por 50 - 100 pacientes nuevos cada año. Conveniencia: El aumento de la viscosidad de los líquidos es una estrategia de manejo bien establecida para la disfagia orofaríngea. Sin embargo. los efectos de los agentes espesantes sobre la fisiología de la deglución no se entienden completamente. y no hay acuerdo sobre el grado de viscosidad del bolo.

Screening for neurocognitive deficits in adult populations reliant on toxic cassava as the main source of food

Context and objective. Chronic dietary reliance on improperly processed cyanogenic toxic cassava is widespread in sub-Saharan Africa. The objective of the present study was to screen for neurocognition impairments and daily-life functioning in adults with dietary dependency on cyanogenic cassava as the main source of food. Methods. A cross-sectional design enrolled heads of households (in couples) in the rural district of Kahemba, Democratic Republic of Congo. Participants were screened for neurocognitive impairments using the Community Screening Interview for Dementia (CSID). Detailed neuropsychiatric evaluations were performed and disease entities classified according to the Diagnostic and Statistical Manual of Mental Disorders (DSM IV) criteria when applicable. Cassava cyanogenic exposure was ascertained by urinary concentrations of thiocyanate (SCN). Regression models were used to identify predictors of CSID performance at the 0.05 significance level. Results. For hundred and six households (203 couples, mean age 38.4 ± 11. 4 years) were involved. One hundred thirty-six subjects (33.5 %) [69 women and 67 men, mean age 39 ± 14.4 years)] and 13 (3.2 %) [7 women and 6 men, mean age: 32 ± 2.6 years] fulfilled the criteria for mild cognitive impairment (MCI) and Major Neurocognitive disorder (MNCD), respectively. The overall mean urinary concentration of SCN was 949.5+518.3 mol/l after adjusting Context and objective. Chronic dietary reliance on improperly processed cyanogenic toxic cassava is widespread in sub-Saharan Africa. The objective of the present study was to screen for neurocognition impairments and daily-life functioning in adults with dietary dependency on cyanogenic cassava as the main source of food. Methods. A cross-sectional design enrolled heads of households (in couples) in the rural district of Kahemba, Democratic Republic of Congo. Participants were screened for neurocognitive impairments using the Community Screening Interview for Dementia (CSID). Detailed neuropsychiatric evaluations were performed, and disease entities classified according to the Diagnostic and Statistical Manual of Mental Disorders (DSM IV) criteria when applicable. Cassava cyanogenic exposure was ascertained by urinary concentrations of thiocyanate (SCN). Regression models were used to identify predictors of CSID performance at the 0.05 significance level. Results. For hundred and six households (203 couples, mean age 38.4 ± 11. 4 years) were involved. One hundred thirty-six subjects (33.5 %) [69 women and 67 men, mean age 39 ± 14.4 years)] and 13 (3.2 %) [7 women and 6 men, mean age: 32 ± 2.6 years] fulfilled the criteria for mild cognitive impairment (MCI) and Major Neurocognitive disorder (MNCD), respectively. The overall mean urinary concentration of SCN was . for age, gender, nutritional status, and history of konzo, neurocognition domain-specific deficits were independently associated with either hypertension or USCN (350mol / l incremental increase in excretion Functional impairments in daily-life activities increased as subjects poorly performed at the CSID screening (Spearman r = - .2, p < 0.01). Conclusion. Neurocognitive deficits in adults are common in Congolese adults relying on cyanogenic cassava as the main source of food. Our study findings warrant further studies to elucidate the overall lifespan brain/behavioral burden and mechanisms of cassava toxicity among adults with dietary dependency on cyanogenic cassava as the main source of food

Intra and Extra-granular Disintegrant Properties of Modified Underutilised Red Lima Bean Starch in Paracetamol Tablet Formulation

Abstract Red lima bean (Phaseolus lunatus Linn) Family Fabaceae, has been modified by succinylation and annealing, and used as intra- and extra-granular disintegrants at concentrations of 5 and 10 %w/w in paracetamol tablet formulation in comparison with corn starch BP. The starches were characterised using FT-IR spectroscopy, SEM, proximate analysis, physicochemical and functional properties. FT-IR spectrometry revealed characteristic peaks at 1575.53 and 1713.99 cm-1 for the succinylated starch while the annealed showed no significant difference from the native starch. Modifications did not alter the ovoid shape of the native starch but reduced the particle size. Succinylation improved water absorption capacity, solubility and swelling of lima bean starch but annealing reduced the parameters. Tablets with disintegrants of lima bean starches generally had higher crushing strengths and lower friability than tablets with corn starch. Modifications reduced the disintegration time of the tablets when the starches were incorporated intra-granularly, which suggested particle-particle bond interruption and destruction of hydrogen bonds as mechanism of disintegration. Tablets containing 10 %w/w succinylated red lima bean starch incorporated intra-granularly had the highest disintegration efficiency ratio, DER, indicating a great balance between mechanical and disintegration properties. Modified red lima bean starches incorporated intra-granularly into paracetamol tablets led to faster disintegration and could efficiently substitute corn starch as disintegrant.

Valores energéticos e composição bromatológica do resíduo seco de fecularia associado a carboidrases para frangos de corte em fase de crescimento / [Energy value and bromatological composition of dry residue of cassava associated with carbohydrases for grower broilers]

Foram determinados os valores energéticos e a composição bromatológica do resíduo seco de fecularia (RSF) para frangos de corte, na fase de crescimento, utilizando ou não enzimas carboidrases. Os tratamentos foram distribuídos em esquema fatorial 2x4 + ração referência, sendo uma RR sem adição de RSF e quatro tratamentos experimentais com 10%, 20%, 30% e 40% de inclusão do RSF e a suplementação ou não com carboidrases. A composição química encontrada para o RSF, na MN, foi de 89,86% de matéria seca, 0,98% de proteína bruta, 3519kcal kg-1 de energia bruta, 0,19% de extrato etéreo, 27% de fibra em detergente neutro, 19,5% de fibra em detergente ácido, 0,33% de cálcio, 0,43% de fósforo, 0,46% de potássio e 0,12% de magnésio. O uso de carboidrases proporcionou um aumento de 173 e 213kcal kg-1 nos valores de EMA e EMAn, respectivamente, resultando em 1828kcal kg-1 EMA e 1840kcal kg-1 EMAn. Concluiu-se que os maiores níveis de EMA e EMAn foram encontrados para o nível de inclusão médio do RSF de 35% e que a suplementação enzimática pode promover aumento desses parâmetros em até 12% em dietas para frangos de corte na fase de crescimento.(AU)

The energetic values and the bromatological composition of the dry residue of cassava (DRC) were determined for growing broilers with or without carbohydrase enzymes. The treatments were distributed in a 2x4 + reference diet factorial scheme, with one RD without addition of DRC and four experimental treatments with 10, 20, 30 and 40% inclusion levels of RSF and supplementation or not with carbohydrases. The chemical composition found for DRC in natural matter was 89.86% dry matter, 0.98% crude protein, 3519kcal kg-1 gross energy, 0.19% ether extract, 27% neutral detergent fiber, 19.5% of acid detergent fiber, 0.33% of calcium, 0.43% of phosphorus, 0.46% of potassium and 0.12% of magnesium. The use of carbohydrase resulted in an increase of 173 and 213kcal kg-1 in EMA and EMAn values, respectively, resulting in 1828kcal kg-1 EMA and 1840kcal kg-1 EMAn. It was concluded that the highest levels of AME and AMEn were found for the mean inclusion level of the DRC of 35% and that enzymatic supplementation may promote the increase of these parameters by up to 12% in broiler diets in the growth phase.(AU)

Economic model for obtaining cyclodextrins from commercial cgtase

A repetitive batch process was employed followed by membrane ultrafiltration system to produce low-cost cyclodextrins (CDs) using commercial enzymes Toruzyme® cyclomaltodextrin glucanotransferase (CGTase) and its kinetic parameters were determined. The ultrafiltration system enabled the removalof inhibitory products from the reaction medium, allowing the enzyme to be recovered for reuse. A 10 kDa membrane was used to separate the different CDs produced by the CGTase. The substrates evaluated were maltodextrin, corn starch and cassava starch at 5, 10 and 15% (w/V), in the presence and absence of 10% (V/V) ethanol. After reaction for 132 h, 10% (w/V) cassava starch in the presence of ethanol provided the best results with 32.1 mg/mL of ß-CD. Maximum production occurred after 72 h of reaction, with a yield of 87.4% of ß-CD and an α-CD, ß-CD and γ-CD production ratio of 1:1:0.08 g, respectively. When eight repetitive batches of 72 h followed by ultrafiltration and crystallization of ß-CD were performed, 2.1 g of precipitate was obtained with a purity of 67.6% ß-CD. The supernatant from the crystallization process was lyophilized and resulted in 35.3% α-CD. The developed model can be used industrially for the production of low cost CDs from easily obtained raw material

Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution

Abstract Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.

Use of Agro-Industrial Wastes for the Production of a Wild Yeast Enzyme with Disintegration Activity on Plant Tissues

Abstract The objective of the present study was to develop a cost-effective medium, using agro-industrial wastes for the production of a polygalacturonase by Wickerhanomyces anomalus of interest in cassava starch industries. The effect of several raw agro-industrial wastes and others nutrients on polygalacturonase production by W. anomalus, were evaluated, in a reference fermentation medium, using statistical designs, by batch culture. The ability of the cell-free supernatant to extract cassava starch was evaluated. Lemon peel was the best inducer for the production of PGase. Statistical analysis of the data showed that lemon peel, Mg+2 and PO4HK2 had significant effect on PGase production, and the others variables (yeast extract, Ca+2, Fe+2, amino acid and trace element solution) were no significant. PGase synthesis reached ~31 EUmL-1, in the OFM (glucose, lemon peel, urea, vitamins, KH2PO4 and MgSO4), after 12 h of culture, at a lab scale bioreactor. PGase of W. anomalus, was able to disintegrate cassava tuber tissue, and the starch granules contained within the cells were released into the reaction medium. Lemon peel can be used as inducer for PGase production by W. anomalus, in a low cost culture medium, appropriate for the production of the enzyme at large scale.

Performance Evaluation of Maize Starch as a Multifunctional Excipient in Metronidazole Tablet Formulation / Evaluación del rendimiento del almidón de maíz como excipiente multifuncional en la formulación de comprimidos de metronidazol

Objective: The aim of this study was to evaluate the performance of maize starch as a multifunctional excipient in metronidazole tablet formulation. Methods: Metronidazole tablets were prepared by wet granulation containing maize starch as diluent (40 %), disintegrant (10 %), and binder (5 %) and compared with a reference formulation containing lactose as diluent (40 %), maize starch as disintegrant (10 %) and acacia as binder (5 %). The granules were analysed for particle size, flow properties, compressibility and moisture content. Tablets weighing 500 mg were compressed for both formulations on a Single Punch Tablet Press using a 12 mm flat-faced punches at 57.5 MPa. The tablets were kept for 24 h to allow for elastic recovery and evaluated for weight and content uniformity, thickness, crushing strength, friability, disintegration time and in vitro drug release. Results: The granule properties revealed differences in mean granule size, angle of repose, bulk and tapped densities for both formulations. Batch I tablets gave rise to better tableting properties compared to batch II tablets. Conclusion: This study confirms the suitability of maize starch as a multifunctional excipient in tablet formulation

Objetivo: El objetivo de este estudio fue evaluar el rendimiento del almidón de maíz como excipiente multifuncional en la formulación de comprimidos de metronidazol. Métodos: Metronidazol Tabletas En Honorario preparado por granulación húmeda que contiene almidón de maíz como diluyente (40%), desintegrante (10%) y aglutinante (5%) y en comparación con una formulación de referencia que contiene lactosa como diluyente (40%), almidón de maíz como desintegrante (10%) y Acacia como aglutinante (5%). Los gránulos se analizaron para el tamaño de partícula, propiedades de flujo, compresibilidad y contenido de humedad. Las tabletas con un peso de 500 mg fueron comprimidas para ambas formulaciones en una simple Punch Tablet Press usando un punzón de 12 mm de cara plana en 57,5 MPa. Los comprimidos se mantuvieron durante 24 h para permitir la recuperación elástica y evaluar el peso y el contenido uniformidad, espesor, resistencia a la trituración, friabilidad, tiempo de desintegración y in vitro liberación de drogas. Resultados: Las propiedades del gránulo revelaron diferencias en el tamaño medio del gránulo, el ángulo de reposo, las densidades a granel y roscado para ambas formulaciones. Los comprimidos de Batch I dieron lugar a mejores propiedades de comprimidos en comparación con los comprimidos de lote II. Conclusión: Este estudio confirma la idoneidad del almidón de maíz como excipiente multifuncional en la formulación de comprimidos

Digestibilidade do amido e comportamento ingestivo de novilhos confinados sob efeito de doses de complexo enzimático em dietas de alta densidade energética / Digestibility of starch and ingestive behavior of feedlot steers by effect of enzymatic complex doses in high-energy diets

O objetivo do presente trabalho foi avaliar a conversão alimentar, a digestibilidade do amido, o comportamento ingestivo e o escore de sobras da dieta e de fezes de novilhos confinados, suplementados com doses do complexo enzimático (0; 2,5; 5,0 e 7,5g animal-1 dia-1) e alimentados com dieta constituída por 85% de grão de milho e 15% de núcleo proteico, vitamínico e mineral, na base seca, isenta de forragem. O delineamento experimental foi o de blocos ao acaso contendo quatro tratamentos e quatro repetições. Trinta e dois novilhos inteiros, ½ sangue Angus Nelore, com idade média de 12 meses e peso vivo médio inicial de 422kg, foram confinados por um período de 77 dias. Cada grama de inclusão de complexo enzimático melhorou a conversão alimentar em 0,1652%, reduziu a matéria seca das fezes em 0,4648% e o tempo de ingestão de água em 0,0068 horas dia-1. A máxima digestibilidade do amido foi alcançada na dose de 5,08g animal-1 dia-1. A inclusão progressiva do complexo enzimático à dieta de alta densidade energética promoveu melhoria na conversão alimentar, redução na matéria seca das fezes e diminuição do tempo de ingestão de água. A dose de 5g animal-1 dia-1 do complexo enzimático aumentou a digestibilidade do amido.(AU)

The objective was to evaluate the feed conversion, starch digestibility, ingestive behavior, diet leftover score and feces score of steers supplemented with doses of enzyme complex (0; 2.5; 5.0 and 7 .5g animal -1 day -1 ) fed with roughage-free diet composed of a mixture of 85% whole corn grain and 15% protein-mineral-vitamin mix, on a dry matter basis. A completely randomized block design was adopted, consisting of four treatments and four replicates. Thirty-two ½ Angus ½ Nellore crossbred steers at an average age of 12 months, with an average initial weight of 422kg, were kept in a feedlot for 77 days. Each gram of enzyme complex inclusion improved feed conversion in 0.1652%, decreased feces dry matter in 0,4648% and time of water intake in 0.0068 hours day -1 . The maximum starch digestibility was reached in the dose of 5,08g animal -1 day -1 . The gradual inclusion of enzyme complex promoted improvement in feed conversion, reduction in the dry matter of feces and redution in the time of water intake. The enzyme complex dose of 5.0g animal -1 day -1 increased the starch digestibility.(AU)

Cassava biopolymer polyamide hydrogel accelerates healing of induced skin woundsin rats / Hidrogel de biopolímero de poliamido de mandioca acelera o processo de cicatrização em feridas cutâneas induzidas em ratos

This study aimed to macroscopically and microscopically evaluate the healing of skin wounds induced in rats by topical application of cassava polyamide biopolymer hydrogel. In total, 32 rats were used and divided into four groups (n= 8): negative control - saline solution; positive control - use of commercial ointment; experimental group - I - ointment + cassava hydrogel; experimental group - II - cassava hydrogel. A 1cm2 wound induced on the animals dorsum was treated and evaluated. At day 21 post-operation, the animals were sacrificed by anesthetic overdose, and then 1cm2 of cicatricial skin from the wound region was collected. The material was cut to evaluate healing. In the macroscopic evaluation, complete healing was observed at the end of 21 days. Re-epithelialization was observed histologically; the connective tissue in the negative control, positive, and experimental - I groups was characterized by an abundance of collagen fibers, fibroblasts, and blood vessels. In experimental group - II additional healing was observed, as evidenced by the arrangement of collagen fibers and fibroblasts, and the reduction of neoformed vessels. Thus, we concluded that the hydrogel can assist in healing skin wounds, especially in the remodeling phase.(AU)

O objetivo deste estudo foi avaliar macro e microscopicamente a cicatrização de feridas cutâneas induzidas em ratos, a partir da aplicação tópica do hidrogel de biopolímero de poliamido de mandioca. Trinta e dois ratos foram divididos em quatro grupos (n= 8): controle negativo, tratado com solução salina; controle positivo, com pomada comercial; grupo experimental - I, com pomada + hidrogel de mandioca; grupo experimental - II, com hidrogel de mandioca. Feridas induzidas de 1cm 2 no dorso dos animais foram tratadas e avaliadas em intervalos de três a quatro dias. No 21º dia do pós-operatório, os animais foram mortos por aprofundamento anestésico, em seguida foi coletado 1cm 2 de pele da região cicatricial. O material foi cortado, corado pelas técnicas de hematoxilina-eosina e azocarmine-G, para avaliação da cicatrização. Na avaliação macroscópica, foi observada cicatrização completa no final do período de 21 dias. Histologicamente, observou-se reepitelização, o tecido conjuntivo no grupos controle negativo, positivo e experimental - I se caracterizou pela abundância de fibras colágenas, fibroblastos e vasos sanguíneos. No grupo experimental - II, a cicatrização sugere avanço de etapas, evidenciado pelo arranjo das fibras colágenas, pela redução de fibroblastos e dos vasos neoformados. Assim, foi possível concluir que o hidrogel de biopolímero de amido de mandioca pode auxiliar na cicatrização de feridas cutâneas, principalmente na fase de remodelação.(AU)

Aceitação sensorial de biscoito de polvilho convencional e light / Sensory acceptance of conventional and light cassava starch biscuit

O sódio está presente na maioria dos produtos industrializados, e seu consumo em excesso pode trazer riscos à saúde. Assim, o presente trabalho teve como objetivo avaliar a aceitação sensorial de biscoito de polvilho convencional e light (com redução de 50% de sódio). Para isso, foi realizada análise sensorial com 60 julgadores não treinados através de escala hedônica e do ideal estruturadas de 9 pontos. De acordo com os resultados obtidos, as amostras de biscoitos de polvilho (convencional e light) obtiveram boa aceitação sensorial, uma vez que os resultados variaram na região de aceitação da escala hedônica entre as categorias “gostei ligeiramente” e “gostei muito”. Contudo, os biscoitos de polvilho convencionais tiveram maior aceitação em relação as amostras light quanto aos termos crocância e sabor salgado.

Perfil de textura de doce de leite incorporado do sabor de café com diferentes concentrações de amido / Profile of texture in candy milk incorporated of the flavor of coffee with different concentrations of starch

O doce de leite é um produto alimentício muito apreciado pelos consumidores, e é obtido a partir da cocção de leite adicionado de sacarose, podendo conter também outros ingredientes como o bicarbonato de sódio e amido. O amido é utilizado, com o objetivo de aumentar a viscosidade e abrandar o efeito de arenosidade e o crescimento de cristal no doce durante o armazenamento. O presente estudo teve como objetivo avaliar o perfil de textura instrumental dos doces de leite incorporados do sabor de café, com diferentes concentrações de amido de milho, através do teste TPA em Texturômetro TAXT plus (Stable Micro Systems) onde os atributos de firmeza, coesividade, adesividade e gomosidade foram estudados. Constatou-se que a concentração do amido é diretamente proporcional ao aumento nos valores dos parâmetros de firmeza, coesividade, adesividade e gomosidade.

Propriedades de pasta e morfologia do amido de araruta do Vale do Jiquiriçá - BA / Properties of paste and morphology of araruta starch of Vale do Jiquiriçá - BA

O amido é a principal fonte energética da alimentação humana e possui diversas funcionalidades tecnológicas. O objetivo deste trabalho foi avaliar as propriedades de pasta e a morfologia dos grânulos de amido de araruta. As propriedades viscoamilográficas do amido de araruta do Vale do Jiquiriçá e industrializado foram, respectivamente: viscosidade máxima de 7532 cP e 6865 cP, quebra da viscosidade de 4449 cP e 5378 cP, viscosidade final de 4897 cP e 2946 cP, retrogradação de 1814 cP e 1459 cP, tempo de pico 6,53 min e 5,73 min e temperatura de pasta igual a 71,05°C e 63,10°C. Os grânulos têm estrutura oval de tamanhos variados e danos na sua estrutura, possivelmente causados na extração. Essa caracterização serve como base para a determinação das condições ideais de processamento e usos em potencial para a indústria de alimentos.

Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp)

Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the highest thermal stability. Higher gelatinisation temperatures were reported for ginger starch, and the enthalpy of the unconventional starches were similar. The maize starch presented the lowest gelatinisation values. For the corn starch the granules were polygonal and smaller than the unconventional starches, and oval shapes and larger diameters were found for the ginger and yam starches. The unconventional starches presented less brightness and a greater tendency to red and yellow. The maize and ginger starches had A-type diffraction patterns, while the white yam starch had a C-type pattern. The highest relative crystallinity was observed for the ginger starch and there were small differences between the yam and maize starches. Higher peak viscosity and final viscosity and lower pasting temperature were observed for the yam starch. Ginger starch showed the highest shear and stability of heating glue, so may be used in products processed under high temperatures; and yam starch can be used in acidic foods that require high viscosities.

A fortificação por adição de ferro e de ácido fólico nas farinhas de milho e de trigo: da promoção e prevenção da saúde à luz das práticas de VISA / Fortification by adding iron and folic acid to corn and wheat flour: from health promotion and prevention to VISA practices

A finalidade deste trabalho foi revisar a RDC nº 344/02 - ANVISA através da aplicação da Lista de Verificação em moinhos do RS quanto à qualidade das farinhas de milho e de trigo. (AU)

Efeitos da modificação por ácidos orgânicos e do processo de secagem sobre as propriedades de expansão do amido de mandioca / Effects of modification by organic acids and the drying process on the expansion properties of cassava starch

O amido fermentado de mandioca, polvilho azedo, possui ampla aplicação em produtos de panificação, devido à propriedade de expansão, sem fermento e sem glúten, o que alavancou a comercialização dos amidos substituintes modificados por ácido. O polvilho azedo é fermentado e seco ao sol, com a geração de ácidos: acético, butírico, lático e propiônico, enquanto os amidos modificados por ácido não são fermentados. Neste trabalho foi produzido o polvilho azedo, seco ao sol e em estufa e amidos modificados pelos ácidos prevalentes na fermentação, secos em UVC. Todos os amidos foram comparados, quanto aos ácidos orgânicos, dos amidos secos em diferentes condições e apenas fermentados, sem secagem, bem com quanto às características físico-químicas e reológicas. Ficou comprovado que a secagem solar favorece um produto mais ácido e de maior expansão. O maior volume específico foi observado para a amostra fermentada seca ao sol, seguida das modificadas por ácido lático 0,5 % e ácido acético 0,5 % e ácido lático 1 %. A baixa expansão da amostra fermentada e seca em estufa (E) mostrou que apenas a presença dos ácidos orgânicos não é suficiente para expansão e que a radiação UV (artificial ou solar) influencia diretamente nessa característica.

The fermented cassava starch, polvilho azedo, has wide application in bakery products, due to expansion property without yeast and gluten, which leveraged the marketing of starches modified by acid. The cassava starch is fermented and sun dried, with the generation of acids: acetic, butyric, lactic and propionic, while starches modified by acid are not fermented. In this work was produced cassava starch, dried in the sun and under oven, and modified by the acids of cassava starch fermentation, dried in UVC. All starches were compared, as the organic acids, dry starches in different conditions and only fermented without drying, as well as with the physicochemical and rheological characteristics. It was proven that solar drying favors a more acidic product and expansion property. The higher specific volume was observed for the sample fermented sun dried, followed by modified by 0.5 % lactic acid and 0.5 % acetic acid and lactic acid 1 %. The low expansion of the fermented sample and dried in an oven showed that only organic acids is not sufficient for expansion and that UV radiation (solar or artificial) directly influences this characteristic.

Effect of the ensiling time of hydrated ground corn on silage composition and in situ starch degradability / Efeito do tempo de ensilagem do milho moído hidratado sobre a composição da silagem e degradabilidade in situ do amido

The aim of this study was to evaluate the effect of time of ensiling on chemical composition and in situ degradability of starch of hydrated ground corn (HGC) with medium grain vitreousness. Corn grains harvested at 83% of dry matter (DM) and vitreosity content of 67% ± 3, were dried to 87% DM. Grains were milled into a device with 2 mm sieve, reconstituted to reach 67% DM, and ensiled (density of 880 Kg/m³) for up to 330 days. One HGC sample was collected monthly for in situ determination of composition, fermentation end products and for corn starch degradability. Ensiling time did not affect the DM and crude protein (CP) content of the HGC. However, starch concentration was reduced by 2.4 percentage points at 330 days compared to 3 days of ensiling. Increased concentrations of NH3-N (8.5 times), lactic acid (3.45 times), acetic acid (4.1 times), propionic acid (1.7 times), butyric acid (2.8 times) and alcohol (2.4 times) were observed during the ensiling period. The rapidly degradable fraction (fraction A) and the rate of degradation of the slowly degradable fraction (fraction C) of HGC starch were increased 3.51 and 2.21 times, respectively, during the ensiling period. Conversely, the slowly degradable fraction (fraction B) of the HGC starch was decreased 1.93 times during the ensiling period. The effective degradability of the starch ofHGC increased for passage rates by 0.02/h (79.9% vs. 94.5%); 0.05/h (65.9% vs 90.01%) and 0.08/h (56.98 vs. 86.52%) when it was evaluated at 3 vs 330 days of ensiling, respectively. In conclusion, ensiling time affected the chemical composition and increases rumen starch degradability of HGC with medium vitreousness of the grain endosperm...

O objetivo deste estudo foi avaliar o efeito do tempo de ensilagem sobre a composição química e a degradabilidade in situ do amido do milho moído hidratado (MMH) em grãos de média vitreosidade. Os grãos de milho foram colhidos com 83% de matéria seca (MS) e vitreosidade de 67% ± 3, e foram secos até atingirem 87% de MS. Os grãos foram moídos a dois milímetros, sendo posteriormente reconstituídos, 67% MS, e ensilados (densidade de 880 kg / m³) para até 330 dias. Uma amostra MMH foi coletado mensalmente para a determinação da composição, produtos finais da fermentação e para degradabilidade in situ do amido de milho. O tempo de ensilagem não afetou o teor de MS e proteína bruta (PB). No entanto, a concentração de amido foi reduzido em 2,4 pontos percentuais em comparação de 3 com 330 dias de ensilagem. Foram observados o aumento das concentrações de N-NH3 (8,5 vezes), ácidos láctico (3,45 vezes), acético (4,1 vezes), propionico (1,7 vezes), butírico (2,8 vezes) e álcool (2,4 vezes), durante o período de ensilagem. A fracção rapidamente degradável (fração A) e a taxa de degradação da fracção lentamente degradável (fração C) do amido do MMH foram aumentadas 3,51 e 2,21 vezes, respectivamente, durante o período de ensilagem. Por outro lado, a fração lentamente degradável (fração B) do amido do MMH foi diminuída em 1,93 vezes durante o período de ensilagem. A degradabilidade efetiva do amido do MMH foi aumentado para as taxas de passagem de 0,02 / h (79,9% vs. 94,5%); 0,05 / h (65,9% vs 90,01%) e de 0,08/h (56,98% vs. 86,52%)quando foi comparada o período de 3 vs 330 dias de ensilagem, respectivamente. Em conclusão, o tempo de ensilagem afetou acomposição química e aumentou a degradabilidade ruminal do amido do MMH de grãos com média vitreosidade...

Nutritional value of high moisture corn silage in the diet of Holstein cows / Valor nutritivo da silagem de grãos úmidos de milho na alimentação de vacas da raça Holandesa

Five Holstein cows were distributed in a 5x5 latin square design to assess the effect of replacement levels of dry ground corn grain (DGCG) by high moisture corn silage (HMCS) on intake, total nutrient digestibility and plasma glucose, according to the following treatments: 1) 100% DGCG; 2) 75% DGCG and 25% HMCS; 3) 50% DGCG and 50% HMCS; 4) 25% DGCG and 75% HMCS; 5) 100% HMCS. The experiment lasted 70 days, divided into five phases of 14 days each. The digestibility was obtained using chromic oxide (Cr2O3) as the indicator. Fecal samples were collected twice daily and blood samples were collected on the last day of each period before the first meal (0h) and 2h, 4h, 6h and 12h after the meal. There was no effect (P>0.05) on the intake of dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF) and starch. The total apparent digestibility of DM, crude protein (CP), NDF and ADF were not affected (P>0.05) by the treatments, as well as the plasma glucose concentration. However, there was a decreased linear effect (P<0.05) for the protein intake and increased linear effect (P<0.05) for starch digestibility, as the level of HMCS was increased in the diets...

Cinco vacas da raça Holandesa foram distribuídas em quadrado latino 5x5 com o objetivo de se avaliar o efeito de níveis de substituição do grão seco de milho (GSM) pela silagem de grãos úmidos de milho (SGUM) sobre consumo, digestibilidade total dos nutrientes e glicose plasmática, o que constituiu os tratamentos: 1) 100% GSM; 2) 75% GSM e 25% SGUM; 3) 50% GSM e 50% SGUM; 4) 25% GSM e 75% SGUM; 5) 100% SGUM. O período experimental durou 70 dias, divididos em cinco fases de 14 dias. A digestibilidade foi obtida utilizando-se óxido crômico (Cr2O3) como indicador. Foram colhidas amostras fecais duas vezes por dia, bem como amostras de sangue no último dia dos períodos, antes da primeira refeição (zero hora), duas, quatro, seis e 12 horas após a refeição. Não houve efeito (P>0,05) sobre o consumo de matéria seca (MS), fibra em detergente neutro (FDN), fibra em detergente ácido (FDA) e amido. A digestibilidade aparente total da MS, a proteína bruta (PB), a FDN e a FDA não foram afetadas (P>0,05), assim como a concentração de glicose plasmática. Houve efeito linear decrescente (P<0,05) para consumo de PB e linear crescente (P<0,05) para digestibilidade do amido, à medida que se aumentou a inclusão de SGUM...

Fontes de amido no concentrado de bovinos superprecoces de diferentes classes sexuais / Sources of starch in the concentrate of young bovines from different sex classes

Objetivou-se avaliar duas fontes de amido (milho ou sorgo) no concentrado e três classes sexuais sobre o consumo de nutrientes, o desempenho e as características da carcaça de bovinos superprecoces. Foram utilizados 30 animais cruzados Beefalo-Nelore, com peso corporal médio inicial de 234,38±26,17kg, em delineamento inteiramente ao acaso, em esquema fatorial 2x3 (duas fontes de amido e três classes sexuais: fêmeas, machos castrados e machos não castrados). O período experimental foi de 224 dias. Na fase inicial (zero-17 semanas), os ganhos de peso total (GPT) e diário (GMD) foram 150,62 e 108,62kg e 1,27 e 0,91kg/dia, respectivamente, para milho e sorgo. Na fase final (17-32 semanas), houve efeito da fonte de amido para o peso de carcaça, com médias de 273,00 e 231,95kg, respectivamente, para os tratamentos com milho e sorgo. Houve efeito de classe sexual para GP, GMD e eficiência alimentar, com médias de GP iguais a 98,17, 124,70 e 119,70kg, GMD de 0,93, 1,19 e 1,14kg/dia e 8,66, 12,24 e 11,09%, respectivamente, para fêmeas, machos castrados e machos não castrados. Espessura de gordura subcutânea (EGS) apresentou médias de 10,50; 5,97 e 5,51mm, respectivamente, para fêmeas, machos castrados e machos não castrados. Recomenda-se o milho como fonte de amido na fase inicial do confinamento de superprecoces. Na fase final (17-32 semanas), não há distinção entre milho ou sorgo. As fêmeas apresentaram maior EGS, e os machos, castrados e não castrados, apresentaram maior eficiência alimentar na fase final do confinamento...

The aim of this study was to evaluate two sources of starch in the concentrate, and three sex classes, on the consumption of nutrients, the performance and carcass characteristics of young bovines in feedlot. Thirty Beefalo-Nellore crossbred with an average initial body weight of 234.38±26.17kg and average age of nine months was used. All animals were maintained in individual bays. A completely randomized design with 2 x 3 factorial (two starch source and three sexual categories) was used. The experimental period lasted 224 days (32 weeks). In the initial phase (0-17 weeks) the weight gain (WG) and average daily gain (ADG) were 150.62 and 108.62kg and 1.27 and 0.91kg/day, respectively, for corn and sorghum. In the final phase (17-32 weeks) the feed efficiency of animals fed with maize was similar to sorghum, with an average of 10.66%. There was a significant source of starch for carcass weight, averaging 273.00 and 231.95kg respectively for the treatments with maize and sorghum. There was a sex class effect for WG, ADG and feed efficiency, with WG average equal to 98.17, 124.70 and 119.70kg, average daily gain of 0.93, 1.19 and 1.14kg/day and 8.66, 12.24 and 11.09% respectively for heifers, steers and young bulls. The subcutaneous fat thickness (SFT) showed an average of 10.50, 5.97 and 5.51mm for heifers, steers and intact males. In conclusion, the use of corn as a source of starch in the initial phase of the feed for young cattle is recommended. However, in the final stage, there is no distinction between sources of starch in the concentrate, which can be corn or sorghum. Females had higher EGS, while the males, castrated and intact, had higher feed efficiency in the final phase of confinement...