[Reference values of proteins for the Venezuelan population]. / Valores de referencia de proteinas para la población venezolana.

This study presents the reference values for protein requirements. The consumption of the Venezuelan population was obtained according to the Food Consumption Monitoring Survey (ESCA) 2010-2012. The diet provided good quality proteins, combining animal and vegetable foods in an approximate ratio of 1:1. The reference values were calculated based on the safe levels of protein intake recommended by WHO/FAO/UN 2007, with an adjustment for protein supply depending on age, weight, and contribution to the caloric formula of proteins for light physical activity. The reference values for protein requirements recommended as safe levels of intake in g/kg/day are 1.14 to 1.80 for males and females less than one-year-old, from 1 to 3 years, 0.90 to 1.14; from 4 to 6 years old, 0.86 to 0.89; and from 7 to 10 years old, 0.91 to 0.92. For adolescents, the average is 0.88 and 1.07 for males and females, respectively. In adults from 20 to 59 years old, 0.83 for men and women is recommended, and for older adults, 1.00 for men and women. In pregnant women, additional consumptions are recommended according to gestation time. Adolescent pregnant women must consume additional 1.2 to 1.7 g/kg/day to normal requirement. In breastfeeding women, the values differ between the first six months postnatal period and after six months of breastfeeding. The reference values for protein in this update were lower than the values of the 2000 version.

Military Standard Testing of Commercially Available Supraglottic Airway Devices for Use in a Military Combat Setting.

INTRODUCTION: Airway obstruction is the second leading cause of death on the battlefield. The harsh conditions of the military combat setting require that devices be able to withstand extreme circumstances. Military standards (MIL-STD) testing is necessary before devices are fielded. We sought to determine the ability of supraglottic airway (SGA) devices to withstand MIL-STD testing. METHODS: We tested 10 SGA models according to nine MIL-STD-810H test methods. We selected these tests by polling five military and civilian emergency-medicine subject matter experts (SMEs), who weighed the relevance of each test. We performed tests on three devices for each model, with operational and visual examinations, to assign a score (1 to 10) for each device after each test. We calculated the final score of each SGA model by averaging the score of each device and multiplying that by the weight for each test, for a possible final score of 2.6 to 26.3. RESULTS: The scores for the SGA models were LMA Classic Airway, 25.9; AuraGain Disposable Laryngeal Mask, 25.5; i-gel Supraglottic Airway, 25.2; Solus Laryngeal Mask Airway, 24.4; LMA Fastrach Airway, 24.4; AuraStraight Disposable Laryngeal Mask, 24.1; King LTS-D Disposable Laryngeal Tube, 22.1; LMA Supreme Airway, 21.0; air-Q Disposable Intubating Laryngeal Airway, 20.1; and Baska Mask Supraglottic Airway, 18.1. The limited (one to three) samples available for testing provide adequate preliminary information but restrict the range of failures that could be discovered. CONCLUSIONS: Lower scoring SGA models may not be optimal for military field use. Models scoring sufficiently close to the top performers (LMA Classic, AuraGain, i-gel, Solus, LMA Fastrach, AuraStraight) may be viable for use in the military setting. The findings of our testing should help guide device procurement appropriate for different battlefield conditions.

[Polyphenols content and antioxidant capacity in beverages made with panela]. / Contenido de polifenoles y capacidad antioxidante de bebidas elaboradas con panela.

The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu's reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe(+2)/L. The ORAC values ranged from 1,536 to 5,220 micromol ET/100 mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p < 0.05). The values of polyphenols and antioxidant capacity found in the beverages made with panela indicate that they are products potentially with antioxidant capacity.

Review of Commercially Available Supraglottic Airway Devices for Prehospital Combat Casualty Care.

BACKGROUND: Airway obstruction is the second leading cause of potentially survivable death on the battlefield. The Committee on Tactical Combat Casualty Care lists airway optimization among the top 5 battlefield research and development priorities; however, studies show that combat medics lack access to the recommended supraglottic airway (SGA) devices. SGA devices are an alternative airway management technique to endotracheal tube intubation. Reports have shown SGA devices are easier to use and take fewer attempts to provide patent airflow to the patient when compared to endotracheal tube intubation. Military settings require a higher degree of skill to perform airway management on patients due to the environment, limited availability of equipment, and potential chaos of the battlefield. Finding the optimal SGA device for the military setting is an unmet need. The International Organization for Standardization describes basic functional requirements for SGA devices, as well as patient configurations and size limitations. Beyond that, no SGA device manufacturer states that their devices are intended for military settings. MATERIALS AND METHODS: We conducted a market review of 25 SGA devices that may meet inclusion into the medics' aid bag. The company's official "Instructions for Use" document, Google Scholar, and FDA reports were reviewed to obtain information for each SGA device. RESULTS: Twenty-five commercially available SGA devices are explored from manufacturer online sources. A commercially available device list is shown later in this paper, which provides the device's features, indications, and contraindications based on the manufacturer's product information documentation. CONCLUSIONS: There are a variety of devices that require further testing to determine whether they should be included in sets, kits, and outfits.

Treatment-refractory schizoaffective disorder in a patient with dyke-davidoff-masson syndrome.

Dyke-Davidoff-Masson syndrome, or cerebral hemiatrophy, is a pre- or perinatally acquired entity characterized by predominantly neurologic symptoms, such as seizures, facial asymmetry, contralateral hemiplegia, and mental retardation. Psychiatric symptoms are rarely reported. We report the first case of left cerebral hemiatrophy and a late onset of treatment-resistant schizoaffective disorder after a stressful life event. The patient finally responded well to clozapine. The clinical history and results from structural neuroimaging are highlighted to discuss the possible developmental bias for psychotic disorders.

[Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon]. / Manaca, batata y ñame: posibles sustitutos del trigo en alimentos para dos etnias del Amazonas venezolano.

In this study, flours from manaca or acai (Euterpe oleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximal composition, water activity (a(w)), Fe, Ca, Zn, Mg, Cu, Na and K content were determined for the flours of manaca, sweet potato and yam. These flours were used as ingredients of products for the inhabitants of the indigenous populations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of products that traditionally contain wheat flour in their formulation (ingredient they know by transculturation) were formulated; an attempt to substitute it totally or partially by the manaca, sweet potato and/or yam flours was made. For the selection of the products to be formulated, the preferences and eating habits of the indigenous communities and ease and simplicity of the preparations to be developed, were considered. The two products formulated were cookies and "small cakes". To decide on the formulation(s) of the final product(s), sensorial evaluations were made in the laboratory and in the indigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7%) and iron (25 mg / 100 g) in manaca or acai flour were remarkable. Two types of cookies and two of "small cakes" were equally accepted by the indigenous communities. Cookies supply a high iron amount (about 24%). The feasibility of substituting the wheat flour by manaca, sweet potato and yam flour in products accepted by two ethnic populations of the Venezuelan Amazon was demonstrated.

Lack of association between cathepsin D genetic polymorphism and Alzheimer disease in a Spanish sample.

Cathepsin D (catD) is an intracellular aspartyl protease that exhibits beta and gamma secretase-like activity to cleave amyloid precursor protein into beta amyloid peptide. The T-allele of a biallelic (alleles C and T) polymorphism in the exon 2 of the catD gene has been found to be associated with increased risk of Alzheimer disease (AD) in two independent German populations. Other groups have been unable to replicate this association in Caucasian American and Northern Ireland populations. Moreover, a small and no significant tendency for the T-allele to be protective for AD has been demonstrated in Caribbean Hispanics. A case control study utilizing a clinically well-defined group of 311 sporadic AD patients and 346 control subjects was performed to test this association in an ethnically homogeneous population from Spain. We did not observe any association between the T-allele of the catD gene and the disease. Furthermore, catD was not predictive of AD in an interactive fashion when considering apolipoprotein E, age, or gender.

Gene dose-dependent association of interleukin-1A [-889] allele 2 polymorphism with Alzheimer's disease.

Interleukin (IL)-1 is a potent proinflammatory cytokine that is markedly overexpressed in the brains of patients with Alzheimer's disease (AD). The IL-1A [-889] allele 2 has been shown to increase AD risk, probably by upregulating the inflammatory cascade in the disease process. A case-control study utilizing a clinically well-defined group of 298 sporadic AD patients and 306 control subjects was performed to test this association. Our data show that the IL-1A allele 2 is a risk factor in a dose-dependent manner, the risk of developing AD with two copies of the IL-1A allele 2 (odds ratio 3.1, 95 % CI 1.30-7.45) being approximately double that of one copy of the IL-1A allele 2 (odds ratio 1.4, 95 % CI 0.99-1.94, P for trend = 0.0004). Furthermore, the risk associated with the IL-1A allele 2 was not restricted to AD patients of a particular age, and we could confirm this association in our early-onset and late-onset AD patients.

[Use of Phaseolus vulgaris and Vigna sinensis in a fermented dairy drink]. / Uso de Phaseolus vulgaris y Vigna sinensis como extensores de una bebida láctea fermentada.

The objective of this work was to develop a new kind fermented dairy drink, partially substituted with clear varieties of Phaseolus vulgaris (caraota) and Vigna sinensis (frijol). The formulation of fermented dairy drinks included sterile extracts of caraota and frijol, as partial substitutes which replaced milk: 10, 20 and 30%. The mixtures were inoculated with 2% of a mixture of Lactobacillus acidophillus, Streptococcus thermophilus and Bifidobacterium sp. and were incubated at 42 degrees C for 7 hours. Mango and guava jams were used as flavorings at 20%. On the basis of the sensorial evaluation the mixtures 10% frijol-mango, 10% frijol-guava, 30% caraota-mango and 20% caraota-guava were selected. In the selected fermented dairy drinks, the levels of protein, soluble and insoluble fiber, available and resistant starches were increased and the protein digestibility was 81%. The technical feasibility of partial substitution of milk with extracts of Phaseolus vulgaris or Vigna sinensis. For the elaboration of a fermented dairy drink similar to the liquid yogurt kind was demonstrated.

Valores de referencia de proteínas para la población venezolana

Se presenta la revisión de los valores de referencia de proteínas. Se determinó el consumo de la población venezolana según las Encuestas de Seguimiento al Consumo de Alimentos (ESCA) 2010- 2012. La dieta aportó proteínas de buena calidad, combinando alimentos de origen animal y vegetal en relación aproximada de 1:1. Los valores de referencia se calcularon en base a la ingesta proteica segura indicada por WHO/ FAO/ONU 2007, y ajustando el aporte de proteínas según edad, peso y contribución a la fórmula calórica de proteínas para una actividad física ligera. Los valores de referencia de proteínas recomendados como ingesta segura en g/kg/día son: para niñas y niños, menores de 1 año 1,14 a 1,80; de 1 a 3 años 0,90 a 1,14; de 4 a 6 años 0,86 a 0,89; y de 7 a 10 años 0,91 a 0,92. En adolescentes de 12 a 19 años, el promedio es de 0,88 y 1,07 para el sexo masculino y femenino respectivamente. En adultos de 20 a 59 años, se recomienda 0,83 y en adultos mayores de 60 años 1,00 para hombres y mujeres. En embarazadas se recomiendan consumos adicionales de proteínas según el trimestre de gestación. Las embarazadas adolescentes deben consumir 1,2 a 1,7 g/ kg/día adicional al requerimiento normal. En mujeres lactantes, los valores difieren entre los primeros seis meses post-parto y después de seis meses lactando. En esta actualización de 2012 los valores de referencia de proteínas resultaron en general menor a los recomendados en la revisión del año 2000.

Reference values of proteins for the Venezuelan population. This study presents the reference values for protein requirements. The consumption of the Venezuelan population was obtained according to the Food Consumption Monitoring Survey (ESCA) 2010-2012. The diet provided good quality proteins, combining animal and vegetable foods in an approximate ratio of 1:1.The reference values were calculated based on the safe levels of protein intake recommended by WHO/FAO/UN 2007, with an adjustment for protein supply depending on age, weight, and contribution to the caloric formula of proteins for light physical activity. The reference values for protein requirements recommended as safe levels of intake in g/kg/day are 1.14 to 1.80 for males and females less than one-year-old, from 1 to 3 years, 0.90 to 1.14; from 4 to 6 years old, 0.86 to 0.89; and from 7 to 10 years old, 0.91 to 0.92. For adolescents, the average is 0.88 and 1.07 for males and females, respectively. In adults from 20 to 59 years old, 0.83 for men and women is recommended, and for older adults, 1.00 for men and women. In pregnant women, additional consumptions are recommended according to gestation time. Adolescent pregnant women must consume additional 1.2 to 1.7 g/kg/day to normal requirement. In breastfeeding women, the values differ between the first six months postnatal period and after six months of breastfeeding. The reference values for protein in this update were lower than the values of the 2000 version.

Contenido de polifenoles y capacidad antioxidante de bebidas elaboradas con panela

El objetivo de este trabajo fue determinar el contenido de polifenoles y la capacidad antioxidante en bebidas elaboradas con panela (edulcorante natural obtenido de la concentración del jugo de caña), a fin de evaluar su potencial como fuentes de antioxidantes. En bebidas elaboradas con tres marcas de panela (A, B y C) sabor a limón, mandarina y durazno, se determinó el contenido de polifenoles totales utilizando el reactivo de Folin-Ciocalteu y la capacidad antioxidante por tres métodos: Eficiencia antirradical DPPH, poder reductor férrico (FRP) y capacidad de absorción de radicales de oxígeno (ORAC). El contenido de polifenoles varió de 0,76 a 1,26 g EAG/mL y 0,73 a 1,32 g EAT/mL, observando un mayor contenido para la bebida sabor a limón seguido por mandarina y durazno. Las bebidas tienen una Eficiencia Antirradical (EA) baja y los compuestos antioxidantes presentes muestran una cinética lenta. El poder reductor férrico fue de 8,28 a 10,41 mmol Fe+2/L. Los valores de ORAC variaron desde 1.536 hasta 5.220 μmol ET/100mL, siendo las elaboradas con la marca B la de mayor ORAC, seguida por la marca A y C. La interacción marca-sabor afecta de forma significativa el contenido de polifenoles totales y la EA, además el procesamiento térmico afecta significativamente la EA (p < 0,05). Los valores de polifenoles encontrados y la capacidad antioxidante mostrada por las bebidas elaboradas con panela indican que son productos potencialmente con capacidad antioxidante.

Polyphenols content and antioxidant capacity in beverages made with panela. The objective of this work was to determine the total polyphenols content and antioxidant capacity in beverages made with panela (a natural sweetener obtained after drying the unrefined whole sugarcane juice) in order to assess their potential as sources of antioxidants. In beverages made with three panela brands (A, B and C) with lemon, tangerine and peach flavors, the total polyphenols content was determined using the Folin-Ciocalteu ´s reactive and antioxidant capacity was determined by three methods: antiradical efficiency DPPH, ferric reducing power (FRP) and oxygen radical absorbance capacity (ORAC). The total polyphenols content ranged from 0.76 to 1.26 EAG g/mL and 0.73 to 1.32 EAT g/mL. The lemon flavored beverage showed the highest total polyphenols content followed by tangerine and peach flavored beverages. The three beverages had a low antiradical efficiency (AE) and the antioxidant compounds present in the beverages showed a slow kinetic. The ferric reducing power ranged from 8.28 to 10.41 mmol Fe+2/L. The ORAC values ranged from 1,536 to 5.220 μmol ET/100mL. The brand B showed the highest ORAC, followed by brands A and C. The brand-flavor interaction significantly affects the total polyphenols content and the EA, thermal processing also significantly affect the AE (p<0.05). The values of polyphenols and antioxidant capacity found in the beverages made with panela indicate that they are products potentially with antioxidant capacity.

Cambios en la composición proximal de harina de maíz precocida, arroz, pastas y cereales infantiles al prepararlos en el hogar para su consumo / Changes in the proximate composition of pre-cooked cornmeal, pastas, and baby cereals when prepared at home for their consumption

Los cereales son fuente importante de macronutrientes que varían con el procesamiento y preparación antes de su consumo. La cocción mejora el sabor de los alimentos, los hace agradables y más digeribles. El objetivo de este trabajo fue evaluar los cambios producidos en la composición proximal de la harina de maíz precocida, arroz blanco, pasta alimenticia y cereales infantiles al momento de la preparación en el hogar, a fin de actualizar y aportar datos a la Tabla de Composición de Alimentos (TCA) de Venezuela. Se adquirieron 87 muestras de productos alimenticios entre harina de maíz precocida, arroz blanco, pasta alimenticia y cereales infantiles. Las muestras fueron captadas en expendios oficiales (MERCAL) y cadenas de supermercados en diferentes zonas de Caracas. Se obtuvieron 11 lotes, los cuales fueron analizados crudos y cocidos (forma habitual de preparación en el hogar). Los análisis realizados fueron humedad, proteínas, grasas y cenizas utilizando métodos oficiales. Los resultados porcentuales indican que existen diferencias significativas (p<0,05) entre los parámetros evaluados para las diferentes marcas, entre los productos crudos y cocidos. Todos los cereales crudos tienen una humedad menor de 11,12 % y presentan variaciones porcentuales en proteínas de 7,07 a 15,02, grasas de 1,18 a 2,50 y cenizas de 0,40 a 2,38 cumpliendo lo establecido en la Norma COVENIN correspondiente. En las muestras preparadas para el consumo, las variaciones porcentuales son: humedad entre 56,31 y 75,97, las proteínas de 2,53 a 5,38, las grasas de 0,36 a 1,22, y las cenizas 0,16 a 0,72. Se concluye que el mayor cambio que experimentan los alimentos en su procesamiento doméstico es la humedad (absorción y evaporación de agua), la cual diluye y modifica los componentes, que en el caso de las proteínas se reducen en mas del 50%, por esto para el efecto de cálculo de aporte de macronutrientes debe considerarse el contenido tal y como se consume el alimento. Los resultados obtenidos son semejantes a los reportados en la versión 2000 de la TCA(AU)

Cereals are an important source of macronutrients that vary with the processing and preparation before their consumption. Cooking improves the taste of food, nice and makes them nicer and more digestible. The objective was to evaluate the changes produced in the proximate composition of precooked cornmeal, white rice, pasta and baby cereals at the time of preparation at home, aiming to update and provide data to the Venezuelan Food Composition Table (TCA). Eighty-seven samples of food products were purchased among precooked cornmeal, white rice, pasta and baby cereals. The samples were acquired at government outlets (MERCAL) and supermarket chains in different areas of Caracas. Eleven lots were obtained, which were analysed raw and cooked (usual home preparation). The analyses performed were moisture, protein, fat and ash, using official methods. The percentage results indicate significant differences (p <0.05) for the evaluated parameters between raw and cooked products for different brands. All raw cereals have humidity lower than 11.12%, and show protein percentage variations from 7.07 to 15.02, fat from 1.18 to 2.50 and ash from 0.40 to 2.38 meeting the provisions of the corresponding COVENIN standard. In the samples prepared for consumption, the percentage variations are: humidity between 56.31 and 75.97, protein from 2.53 to 5.38, fat from 0.36 to 1.22, and ash from 0.16 to 0 72. The major change these foodstuffs experience by domestic food processing is the moisture (water absorption and evaporation), which dilutes and modifies the components, which in the case of proteins are reduced by more than 50%, and thus for calculating the supply of macronutrients, the content should be considered as the foodstuff is consumed. The results obtained are similar to those reported in the 2000 version of the TCA(AU)

Lactosuero como fuente de péptidos bioactivos / Whey as a source of bioactive peptides

El lactosuero derivado de la elaboración de quesos casi siempre ha sido considerado como un desecho con poco valor comercial. Su destino sigue siendo uno de los problemas más serios que enfrenta la industria láctea a nivel mundial. En el mercado existen productos que incluyen al lactosuero como ingrediente, principalmente como medio para aumentar los sólidos lácteos a un bajo costo y, en menor grado, para aprovechar algunas de sus propiedades funcionales de las proteínas del suero, tales como, formación de espuma, retención de agua libre y espesante. Debido a una continua actividad de investigación, se está logrando incrementar el número de aplicaciones funcionales (como fuente de péptidos con actividad biológica: hipotensivos, antioxidantes, antitrombóticos e inmunomoduladores, entre otros) y nutricionales (como fuente de energía, aminoácidos esenciales, vitaminas y minerales), promoviendo así el empleo del lactosuero como ingrediente y como alimento funcional. En los últimos años, relativamente pocos estudios han reportado el papel que juegan algunas fracciones peptídicas del lactosuero sobre la salud de los consumidores, en comparación con las derivadas de las caseínas, que han recibido mayor atención. En la presente revisión se recopiló información, sobre las investigaciones realizadas para el aprovechamiento de la fracción proteica del lactosuero como fuente de péptidos bioactivos(AU)

Whey derived from cheese making operations has always been regarded as a low value waste. It´s destination is still one of the most serious problems faced by the dairy industry worldwide. Some food products in the market include whey as an ingredient, mainly as a way to increase dairy solids at a low cost, and to a lesser degree, to take advantage of its functional properties, such as foaming, water retention and thickening agent. Thanks to a continuous research activity, there has been an increase in the number of functional (as a source of peptides with biological activity: hypotensives, antioxidants, antithrombotics or immunomodulators, among others) and nutritional applications (as a source of energy, essential amino acids, vitamins and minerals), promoting the use of whey as an ingredient and a functional food. Recently, relatively few studies have reported the role that some whey peptide fractions play over the consumer´s health, in comparison with those derived from caseins. This review compiles information, regarding research done on whey as a source of bioactive peptides(AU)

Obtención y evaluación de arroz integral de cocción rápida / Manufacture and evaluation of a quick-cooking brown rice / Obtenção e avaliação de um arroz integral de cocção rapida

Los cereales más consumidos en Venezuela son maíz, trigo y arroz, el último de los cuales tiene mayor rendimiento y un mejor valor nutricional que disminuye al procesarlo para obtener el arroz blanco. El arroz integral, rico en vitaminas y minerales, presenta bajo consumo por su largo tiempo de cocción (45-60min), baja estabilidad y atributos sensoriales no atractivos. En los últimos años ha habido un auge en el desarrollo de productos saludables y de rápida preparación. El presente estudio tuvo como objetivo la obtención y evaluación de arroz integral de cocción rápida. Se utilizó un proceso de tres etapas: 1) Remojo: Se evaluaron los efectos de la solución, temperatura y tiempo sobre la absorción de agua, incremento de volumen y humedad. 2) Cocción: Se estudió los efectos de la temperatura y el tiempo sobre la absorción de agua, incremento de volumen y gelatinización; el tratamiento que resultó mejor se comparó con la cocción a vapor. 3) Secado: Se utilizaron dos temperaturas y se midió la capacidad de rehidratación. Se determinó la composición proximal y el contenido de minerales al arroz crudo y precocido. Se obtuvo un arroz integral de cocción rápida (25min) el cual mantuvo sus características nutricionales, en cuanto a proteínas, grasa y minerales.

The cereals of highest consumption in Venezuela are corn, wheat and rice, the later having a higher yield and a better nutritional value that decreases with processing. Brown rice is rich in vitamins and minerals and its consumption is low, due to its long cooking time (45-60min). In recent years there has been a boom in the development of healthy products of fast preparation. The objective was to obtain and evaluate a quick-cooking brown rice. A three-stage process was used: 1) Soaking. The effects of dissolution, temperature and time on the water absorption, volume increase and humidity were evaluated. 2) Cooking. The effects of temperature and time on water absorption, volume increase and gelatinization were studied, and the best treatment was compared with heating in an autoclave. 3) Drying. Two temperatures were used and the rehydration capacity was measured. The composition and mineral content of the raw brown rice and the quick cooking brown rice were determined. A quick cooking (25min) brown rice was obtained which maintained its nutritional characteristics in terms of protein, fat and minerals.

Os cereais mais consumidos na Venezuela são o milho, trigo e arroz. Este último tem maior rendimento e melhor valor nutritivo, o que diminue com o processamento para obter o arroz branco. O arroz integral, rico em vitaminas e minerais, apresenta baixo consumo pelo longo tempo de cocção (45-60min). Nos últimos anos tem existido aumento no desenvolvimento de produtos saudaveis e de rápida preparaçao, pelo que o objetivo deste estudo é a obtençao e avaliaçao de um arroz integral de cocção rápida. Utilizou-se o um proceso e tres etapas: 1) Colocar de molho e avaliar os efeitos da solução, temperatura e tempo sobre a absorção de agua, aumento de volume e umidade. 2) Cocção. Estudou-se os efeitos da temperatura e tempo sobre a absorção de agua, aumento de volume e gelatinização; o tratamento que resoltou melhor comparou-se com a cocção a vapor. 3) secado. Utilizaram-se duais temperaturas e midiu-se a capacidade de rehidratação. Determinou-se a composição proximal e o conteúdo de minerais do arroz crú e precocido. Obteve-se um arroz integral de cocção rápida (25min) o qual manteve suas caracteristicas nutricionais, quanto a proteinas, gordura e minerais.

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.

Efecto de la variedad, lavado de la caña y temperatura de punteo sobre la calidad de la panela granulada / Effect of cane variety, washing and endpoint temperature on the quality of granulated "panela" sugarcane / Efeito da variedade, lavagem da cana e temperatura do tacho (para atingir o "ponto") sobre a qualidade da rapadura granulada.

La panela granulada es una nueva presentación del papelón (azúcar no refinada), con ventajas frente a la tradicional forma de bloque, elaborada a nivel artesanal bajo condiciones de proceso no estandarizadas que proveen un producto de calidad variable. Se evaluó el efecto de dos variedades de caña (Puerto Rico 61632 y Mayarí 5514), del lavado de la caña previo a la extracción del jugo, y de la temperatura de punteo (123 y 128°C) sobre la calidad de la panela granulada elaborada en una planta piloto, medida en términos de humedad, azúcares reductores, pH, sólidos solubles totales, color (L, a y b) y sólidos insolubles. La variedad influyó significativamente (p£0,05) en los azúcares reductores, color y pH. Las panelas elaboradas con la variedad Mayarí 5514 presentaron menor contenido de azúcares reductores (7,20%), color más claro (L=73,98) y mayor pH (6,09). Con caña lavada se obtuvo menor contenido de azúcares reductores (7,92%), pero no tuvo efecto significativo sobre los sólidos insolubles. La temperatura de punteo solo afectó el color, produciendo a 123°C panelas más claras y con menor intensidad en los tonos rojos. Se concluye que para obtener un producto de calidad uniforme es necesario controlar variables tales como la variedad de caña y la temperatura de punteo.

Granulated "panela" sugarcane is a new presentation for the "papelón" (unrefined cane sugar), handmade under non-standard processing conditions that result in a product of variable quality, but with advantages over the traditional block presentation. This study evaluated the effect of two varieties of sugar cane (Puerto Rico 61632 and Mayarí 5514), of their washing prior to juice extraction, and of the endpoint temperature (123 and 128°C) on the quality of the granulated "panela" cane sugar made in a pilot-plant. Moisture, reducing sugars, pH, total soluble solids, color (L, a and b) and insoluble solids were measured. The variety influenced significantly (p£0.05) the content of reducing sugars, color and pH. The "panela" cane sugar made with the Mayarí 5514 variety had lower content of reducing sugars (7.20%), lighter color (L=73.98) and higher pH (6.09). With washed cane, a lower content of reducing sugars was obtained (7.92%), but it did not have a significant effect on the insoluble solids. The endpoint temperature affected only the color, resulting at 123°C in "panela" cane sugars of lighter color and with a lower intensity of red hues. It is concluded that in order to obtain a product of uniform quality, it is necessary to control variables such as the cane variety and the endpoint temperature.

A rapadura granulada é uma nova apresentação do melado (açúcar não refinado), com vantagens diante da tradicional forma de bloco, elaborado a nível artesanal sob condições de processos não estandardizados que prevêem um produto de qualidade variável. Avaliou-se o efeito de duas variedades de cana (Porto Rico 61632 e Mayari 5514), da lavagem da cana prévia à extração do sugo, e da temperatura do tacho (123 e 128°C) sobre a qualidade da rapadura granulada elaborada em uma usina piloto, medida em termos de umidade, açúcares redutores, pH, sólidos solúveis totais, cor (L, a e b) e sólidos insolúveis. A variedade influiu significativamente (p£0,05) nos açúcares redutores, cor e pH. As rapaduras elaboradas com a variedade Mayari 5514 apresentaram menor conteúdo de açúcares redutores (7,20%), cor mais clara (L=73,98) e maior pH (6,09). Com cana lavada se obteve menor conteúdo de açúcares redutores (7,92%), mas não teve efeito significativo sobre os sólidos insolúveis. A temperatura do tacho (para atingir o "ponto") somente afetou a cor, produzindo a 123°C rapaduras mais claras e com menor intensidade nos tons vermelhos. Conclui-se que para obter um produto de qualidade uniforme é necessário controlar variáveis tais como a variedade de cana e a temperatura do tacho para atingir o "ponto".

Aportes tecnológicos en las intervenciones nutricionales poblacionales / Technological contributions in the population nutritional interventions

La industria de alimentos utilizando diferentes tecnologías produce los alimentos para las intervenciones nutricionales que pueden reducir la malnutrición a corto y mediano plazo. El exceso en el consumo está asociada al sobrepeso y obesidad, diabetes, dislipídemias, etc, mientras que, las deficiencias se asocian a desnutrición energética proteica o de algunos micronutrientes: yodo, hierro, calcio, vitamina A y vitamina C. La industria de alimentos tiene la capacidad instalada para procesar la materia prima nacional o importada, que permite suministrar alimentos en cantidad y calidad acorde a las necesidades de la población. La tecnología puede contribuir a solucionar la malnutrición, aportando alimentos para programas de protección nutricional que el Estado implante o aprovechando el etiquetado nutricional y la publicidad para promover educación nutricional. Sobre calidad de los alimentos. También mediante programas entre Estado e industria, por ej. comercialización de productos de la cesta básica del programa Mercal y Bodegas Populares, o productos enriquecidos como jugos o néctares de frutas con calcio y ácido fólico; leche y derivados con hierro, magnesio y calcio; harina de maíz precocida con proteínas y calcio, y arroz con hierro, calcio, vitamina A. La fortificación o el enriquecimiento de alimentos para grupos vulnerables, niños, embarazadas o ancianos, quienes tienen requerimientos específicos de nutrientes que normalmente aporta su alimentación: ácido fólico, cinc, magnesio, vitamina E y ácidos grasos omega 3. Es necesario fabricar alimentos especiales para los programas de protección nutricional que cumplan con las regulaciones gubernamentales, donde el industrial reciba el precio justo y la población se beneficie

Phaseolus vulgaris bioprocesada: una nueva alternativa al consumo de leguminosas / Bioprocesed phaseolus vulgaris: a new alternative to legume consumption

Las leguminosas constituyen una importante fuente de proteínas en los países subdesarrollados, sin embargo, suconsumo está limitado entre otras razones, por la flatulencia que se produce después de su ingesta. Los compuestos altamente fermentables en el colón y responsables de este fenómeno, son los a-galactósidos, la fibra soluble y el almidón resistente. El objetivo de este trabajo fue evaluar el efecto de la aplicación de bioprocesos, tales como la hidrólisis enzimática y la fermentación, sobre los compuestos productores de flatulencia en la variedad oscura Tacarigua de Phaseolus vulgaris. Adicionalmente, se midió el efecto de la cocción, sobre la concentración de los factores flatulentos de los granos ya fermentados. Se encontró que la fermentación natural reduce totalmente los a-galactosidos y en un 80 por ciento la fibra soluble presente en los granos. El almidón resistente no es afectado por los bioprocesos; solo disminuye entre 63 por ciento y 70 por ciento por acción de los procesos térmicos. La hidrólisis enzimática resultó ser el método menos efectivo para disminuir los compuestos flatulentos. Se concluyó que la fermentación natural es la metodología más sencilla y efectiva para disminuir los compuestos productores de flatulencia y que el proceso de cocción que se aplica al grano previo a su consumo, no modifica los efectos de la fermentación.

Legumes are an important source of vegetable protein in undeveloped countries; nevertheless, their consumption is limited, for the flatulence they produce among other factors. In the colon the highly fermentable compounds of Phaseolus vulgaris and responsible for the flatulence are the a-galactosides, soluble fiber and resistant starch. The objective of this work was to evaluate the effect of bioprocesses, like enzymatic hydrolysis and fermentation on the flatulent compounds of a black variety Tacarigua of Phaseolus vulgaris . Additionally, the effect of cooking, a necessary process to make beans edible, on the flatulence compounds of the fermented beans was evaluated. It was found that the natural fermentation decrease totally the ¦Á-galactosides and partially (80%) the soluble fiber in beans. Resistant starch was not affected by the bioprocesses; it decreases from 63% to 70% with the thermic process. Enzymatic hydrolysis was the worst method to diminish the flatulent compounds. It was concluded that the natural fermentation is the easiest and most effective method to decrease the flatulence compounds. The cooking required to make beans edible does not affect the fermentation effect on the flatulence factors of beans.

El lactovisoy en el combate de la desnutrición infantil / Lactovisoy for the treatment of undernourrished children

El lactovisoy es un producto concebido como instrumento para el combate de la desnutrición materno infantil. Se deseaba crear una bebida de excelentes cualidades nutritivas insertado en los hábitos alimentarios populares y que se utilizara materia prima principalmente de producción nacional. Se efectuaron numerosos ensayo con diferentes mezclas y su valor nutritivo fue determinado por métodos químicos y con animales de experimentación. Se escogió finalmente el sabor a vainilla, semejante a la tradicional chicha de arroz, y se suplementó con las vitaminas A, C complejo B, ácido fólico, B12, hierro y cinc. Se determinaron los costos, la estabilidad y se hicieron ensayos de larga duración con niños escolares. Después de seis meses, la aceptación del Lactovisoy se mantuvo en 98 por ciento, mientras que la de la leche bajo a 83 por ciento. Se distribuyeron empaques de Lactovisoy entre madres de familias en zonas marginales de Caracas, observándose buena aceptación del producto por niños y adultos así como la disposición para adquirirlo, si estuviera disponible en el comercio. En ensayos sobre las biodisponibilidad del hierro marcado, se observó que la absorción fue del 16 por ciento y se concluyó que la cantidad de hierro absorvible de un vaso de Lactovisoy aporta 60 por ciento de la cantidad que un niño de 2 años debe ingerir diariamente, mientras que un vaso de leche proporciona apenas 2 por ciento. En ensayos clínicos con niños hospitalizados por malnutrición, se logró excelente recuperación con Lactovisoy. También se usó exitosamente en programas de alimentación suplementaria para niños y embarazadas el Lactovisoy tiene un costo menor que la leche.