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The present research study aims to characterize and quantify bioactive compounds from red and purplefleshed potatoes (Solanum stenotomum and Solanum tuberosum spp. andigena) from the Apurímac region (Peru). Colorants are extracted by acidic treatment, followed by anthocyanin spectra identification through UVVisible spectroscopy, FTIR-ATR, and HPLC-DAD chromatography. The content of total anthocyanins (CAT) is determined by using the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method, and antioxidant capacity by the TEAC-DPPH method. The results show anthocyanic structures: pelargonidin and cyanidin in red-fleshed potatoes, and petunidin, peonidin, and cyanidin in purple-fleshed potatoes. CAT (1.51 to 16.38 mg of cyanidin 3-glucoside/100g), PFT (35.17 to 263.03 mg of gallic acid/100g), and antioxidant capacity (13.01 to 35.95 μmol Trolox/g) show a positive correlation between CAT/PFT and antioxidant capacity. In conclusion, there is evidence of antioxidant capacity in pigmented potatoes, which may encourage their farming and consumption. [ABSTRACT FROM AUTHOR]

Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasiliense Camb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, antiinflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit's native area to attempt distinct health allegations of the product. [ABSTRACT FROM AUTHOR]

Background: Oats-based mueslis contain beta-glucans, a type of soluble fiber known for its hypocholesterolemic and hypoglycemic properties. The claim of these health benefits, oat muesli products may attract potential consumers. Objectives: This study aimed to assess the impact of a functional claim on consumers' acceptance and attitudes toward oat muesli. Additionally, the study evaluated the effects of muesli containing oats on satiety and mood perceptions. Methods: Two muesli products were formulated: one with oats and another with rice flakes (control) for sensory analysis. The oat muesli was presented with two codings (n=160): one with a functional food claim and another without the claim. Consumers were asked about their liking, interest in usage, and perceived benefits before and after tasting the mueslis using hedonic scales. Furthermore, a clinical trial was conducted with 9 healthy adult women subjects (average age 22 years) in a crossover design with a one-week washout period between interventions. The subjects completed a self-perceived mood and satiety questionnaire using visual analog scales (VAS) at baseline and 240 minutes after consuming the mueslis for breakfast. Results: The oat muesli with the functional claim was perceived as the most beneficial product among the samples (p<0.05), receiving high scores for liking and interest in use. However, oat muesli consumption did not significantly influence participants' average mood and satiety during the trial (p>0.05), as no significant differences between interventions were found. Conclusion: The inclusion of a functional claim positively affected the acceptance of the health benefits associated with oat muesli. [ABSTRACT FROM AUTHOR]

A total of 1,500 one-day-old Hy-Line W36 pullets were randomized in two treatments, 15 repetitions and 50 pullets per repetitions to evaluate the dietary use of a processed vegetable ingredient (PVI) as a functional feed on the growth performance of pullets. The dietary treatments consisted of the inclusion of 10, 8, 5, and 3 % of the processed vegetable ingredient in starter 1 (0-3 weeks), starter 2 (4-6 weeks), grower (7-12 weeks), developer and pre-lay (13-15; 16-17 weeks, respectively). From the third week on, the functional feed increased (P<0.05) the body weight of pullets compared to the control diet (193.98 vs 204.38 g), without notable changes for viability, uniformity, and feed conversion ratio for 17 experimental weeks (P>0.05). The dietary inclusion with the processed vegetable ingredient had a natural growth-promoting effect on pullets. [ABSTRACT FROM AUTHOR]

The consumption of edible mushrooms is an ancient activity that today, thanks to the studies conducted on them, is a common action due to the large number of benefits that they provide. Recently, the choice of alternative diets in which the consumption of functional foods is increasing has become a trend, since they bring greater health benefits. That is why the objective of this review was to clarify and compile existing research related to the mushroom that is most consumed on the planet, the Ganoderma lucidum --also known as Reishi mushroom--, to reach a conclusion about its benefits. In order to conduct this the research, a search on the internet mas made to find articles that had the mushroom as their main subject. Nearly one hundred articles were found. Eighty of them were chosen because they met the selection criteria established for the development of the research. In this way, it was possible to know the nutritional composition of the Reishi mushroom and the benefits that this functional food has for the body, its behavior against different diseases such as obesity, cancer, among others, and the nutritional benefits that its extract provides when added to different foods such as meat products, yogurt, orange juice, among others. [ABSTRACT FROM AUTHOR]

Introduction: In recent decades, research has focused on the design of food products with functional potential, driven by the demand for healthy foods and their effects on gastrointestinal health. Justification: Jaggery is a nutritious and traditional product derived from sugarcane with great demand in Latin America. Granulated jaggery is a ready-to-eat presentation used in a variety of recipes. A multitude of studies have demonstrated that Lactobacillus reuteri is capable of promoting intestinal health and modulating the intestinal microbiota. However, these microorganisms are susceptible to industrial processes, which represents a limiting factor in the design of functional foods. Microencapsulation by spray drying of bioactive compounds is proposed as a means of protecting the microorganism to guarantee the recommended minimum concentration of 107 UFC/mL. Objective: To evaluate the microencapsulation of Lactobacillus reuteri and its addition in granulated jaggery. Methods: The L. reuteri inoculum was reconstituted, preserved, and adjusted for microencapsulation by spray drying at 130 ℃ (inlet temperature) with a binary matrix of inulin (10% w/w) and maltodextrin (10% w/w). Structural, morphological, and capsule size characterization was performed by scanning electron microscopy (SEM). Subsequently, efficiency, viability, humidity, water activity (aw), solubility, wettability, and survival were evaluated under in-vitro gastrointestinal conditions in three phases: oral, gastric, and intestinal. Finally, microencapsulated L. reuteri was incorporated in granulated jaggery and viability of the probiotic was evaluated. Results and Discussion: The yield of the microencapsulation process of L. reuteri was 47.86%. The microphotographed microcapsules exhibited a smooth, homogeneous, circular external structure with an average diameter of 5.8 μm. The characterization of the microencapsulated material revealed an efficiency of 91.35%, viability of 100%, humidity of 5.54%, aw of 0.306, solubility of 99.01%, and wettability of 90 seconds. The plate count was 2.4x109 CFU/mL following in-vitro gastrointestinal tests. Lastly, the viability of the probiotic was 100% when added to granulated jaggery with a count exceeding 1x107 CFU/mL. Conclusion: The microencapsulation of L. reuteri by spray drying demonstrated the stability of the microorganism following the drying process and when added to granulated bread. [ABSTRACT FROM AUTHOR]

The purpose of this article is to present an alternative name for processed foods rich in sugars, unhealthy fats, sodium, and chemical additives, since the long-term consequences of their intake are not clear to the population. These foods not only contribute to weight gain but are also associated with other deleterious effects on the body due to their composition and the presence of chemical additives. Since consumers are attracted to adjectives that show potential benefits of some foods, such as the name of functional foods, this article suggests the use of a name that alerts the consumer to the need to avoid or limit the intake of ultraprocessed foods. In the opposite direction to functional foods, this article presents the name of dysfunctional foods for those food rich in sugars, unhealthy fats, sodium, and chemical additives that, in addition to not nourishing the organism, confer additional damage to health. [ABSTRACT FROM AUTHOR]

The monofloral avocado honey (AH), characterized by its dark amber color, contains a higher level of bioactive compounds than the multi-floral honey; these characteristics qualify it as a possible sweetener alternative for domestic use. Therefore, the purpose of the present study was to assess the effect of the consumption of avocado honey (25 g/day) on anthropometric and biochemical parameters in healthy subjects for 4-weeks. Thirteen healthy subjects (control group: n = 7 or honey group n: 6) aged 25–50 years, with BMI (body mass index): <25 kg/m2 completed the study (ClinicalTrials.gov: NCT04572607). There was no significant difference in BMI and body fat percentage. Likewise, no effects on fasting blood glucose (FBG), triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were detected. These data suggest that AH might be as effective as a functional food or natural sweeter without negatively influencing anthropometric and biochemical parameters. [ABSTRACT FROM AUTHOR]

The review was elaborated to know the effect of fiber used as a prebiotic in broilers and laying hens. A review was made on the generalities of fiber and its benefits on immunity, digestive development, nutrient digestibility and productive performance. It was found that fiber as an additive can be included at levels lower than 3% to improve the immune response of the birds, increase the development of intestinal villi and the amount of cytokines that regulate chemotaxis, limiting the permeability of toxic substances to the bloodstream, and regulate the inflammatory response of the intestine. Fiber stimulates the intestinal microbiota by preventing the adherence and development of pathogenic bacteria, as well as the production of antimicrobial peptides. In addition, fiber can regulate intestinal motility, general microbiota, lipid accumulation in the liver, lower cholesterol, contribute to liver function, reduce pollutant emissions to the environment and improve nutrient absorption. Therefore, fiber can improve weight gain, feed conversion and gizzard muscle development. It is concluded that fiber as a prebiotic can be included in the poultry diet to replace synthetic additives to increase the productive performance of poultry. [ABSTRACT FROM AUTHOR]

This review analyzes the most relevant information from 88 publications of which 41 are focused on the nutritional and functional quality of canaryseed, which is native to the Mediterranean region with a world production of approximately 257,600 tons in 2020. It contains a moderate contribution of protein, within which stands out some amino acid content rich in lysine, arginine and tryptophan, higher than other edible grains, it also has a high content of monounsaturated and polyunsaturated fats; in addition, it has been found to provide a high content of lipase type enzymes helping in the reduction of triglycerides in the blood when used as an ingredient in the diet of humans. More recent studies indicate that it is a very important source of sterols, which is why this seed has been used in popular culture to treat problems associated with increased cholesterol and some cardiovascular diseases, especially in people with obesity. However, in freshwater fish the use of this seed has not been potentiated to increase aspects such as added value and to propose new non-conventional ingredients for the aquaculture food industry, therefore, these aspects are the central part of this review. [ABSTRACT FROM AUTHOR]

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

Yield and chemical composition of the buriti pulp (Mauritia flexuosa) and the zootechnical performance of juvenile tambaqui (Colossoma macropomum) fed on diets with fruit pulp flour inclusion levels. Fruits were collected in Mirante da Serra RO Brazil) in July 2018, measured (longitudinal and transversal diameter) and weighed. Assay featuring 64 juveniles with mean body weight 213.4 ± 17.7g, was totally randomized to verify zootechnical performance. They were fed for 33 days with supplemented diets at three buriti pulp levels (0, 5, 10 and 20%). Pulp yielded 22.37% and 70.78% humidity and pulp flour yielded had 4.22% humidity, 2.6% ashes, 4.88% crude protein, 25.63% lipids, 55.56 % fiber in neutral detergent, 32.43% fiber in acid detergent, 11.33% non-fibrous carbohydrates and 0.0409% ascorbic acid, maintaining its features as functional food. There were no statistical differences in variables of zootechnical performance (p>0.05) among treatments. M. flexuosa pulp flour in inclusion concentrations is an alternative for the diet of C. macropomum. [ABSTRACT FROM AUTHOR]

Yerba-mate is a plant from the south of South America that has in its constitution substances with several biological properties such as stimulant, antioxidant and anti-inflammatory. These properties are due to bioactive compounds (methylxanthines, saponins, and phenolic compounds). Recent studies have increased the development of research on yerba-mate both in the food and pharmaceutical industries. Research has been conducted on adding yerba-mate to common foods in order to make them functional. The objective of this work was to perform a literature review on the works developed using yerba mate or yerba mate extracts in the formulation of different types of foods, demonstrating the technological potentialities of this plant. Works between the years 2003 and 2021 were selected, totaling 38 kinds of research and one patent. It was possible to divide the work into three distinct categories: “development of new products”, “application in foods as an antioxidant agent” with antioxidant action as a natural preservative in meat and cheese products, and “incorporation of compounds in polymeric matrixes”. The foods developed were jam, bread, beverages such as beer, chocolate, cake, cereal bars, yogurt, gelatin, biodegradable films, and extracts incorporated into starches. The result shows that the area of development of products based on yerba-mate is promising, however, there is still a need for research on acceptability by consumers so that these products reach the supermarket shelves. [ABSTRACT FROM AUTHOR]

The soybean hawkmoth, known as Clanis bilineata tsingtauica (CBT), is a traditional edible insect of East Asia. CBT larvae are an ideal nutrient source containing 18 amino acids and 19 fatty acids. The total essential amino acid contents could meet the requirement of preschool children and adults. Long chain fatty acid content, especially linolenic acid is quite high than egg or soybean. Various active components, such as oil, polysaccharide, chitosan, can change the anti-oxidative, anti-aging, anti-fatigue, hypolipidemic and anti-bacterial properties. CBT larvae are of high protein, low fat, and easily absorbed by the human body. Thus, CBT larvae could be used as an alternative food ingredient, such as whole food and individual active component resource. Edible CBT foods could meet the emerging global demand for animal protein and resolve the food security issues. This review will provide an insight into CBT nutrient composition and their potential application in functional foods. [ABSTRACT FROM AUTHOR]

Probiotic fermented milk developed from 12% m/m of acerola and mango pulp (in relation 1: 1, 1: 2 and 1: 3 acerola-mango) was evaluated in the different concentrations to determine its quality and select the Better formulation For the selection of the product, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of acerola and mango pulp were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of pulp mixture to be incorporated was obtained by adding Acerola-mango pulp, in a 1:2 ratio, to probiotic fermented milk, using only standardized whole milk powder with a SNG content of milk in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.72 and 3.24% m/m, respectively, and 13.62% m/m of total carbohydrates. The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work. [ABSTRACT FROM AUTHOR]

The objective was to identify the food pattern and perform an educational intervention on functional foods (FF) with the elderly. The income, education, sex, and age of 345 elderly people assisted by the Family Health Strategy were investigated. The 24-h Recall was applied with 10% of the individuals, randomly selected, and for all the Food Consumption Frequency Questionnaire (FCFQ) and Knowledge Questionnaire on FF, before and after the educational intervention. The statistical tests used were χ² (Chi-square), Student's t and Pearson's Correlation Coefficient, with a significance level of 5%. It was observed that 67.8% of the elderly were between 60 and 75 years old, predominantly female; 52.2% did not attend school and had a monthly income of 1 and 2 minimum wages. For the dietary pattern, the foods included daily in the diet were from the cereals group (bread - 95.5%, rice - 92.2%), followed by meats, eggs, and legumes, especially bean (61,7%). The frequency of consumption of fruits and vegetables was low. It was observed that the elderly presented inadequacy in the dietary pattern, with foods rich in simple carbohydrates and fats, and deficient in micronutrients and dietary fiber. Before the intervention, 94.9% had no knowledge about FF, and after that, 6.5% remained in this condition, demonstrating the effectiveness of the intervention. It was concluded that the elderly presented food pattern with low diversification and preservation of the consumption habits of rice and beans. The intervention was effective, as it enabled the acquisition of knowledge about FF by most of the elderly. [ABSTRACT FROM AUTHOR]

The aim of this research was determined the influence of the vacuum impregnation technique for the addition of probiotic (Lactobacillus salivarius salivarius), in apple var. Granny Smith (Malus domestica X M. sylvestris), and the preservation of the microorganisms with convection drying (SAC). The apples were cut slices (6x60 mm) and used in tangerine juice as impregnation liquid; The system replaces the occluded air in the apples' pores for impregnation liquid enriched with probiotic and then dried with hot air by convection. Analytical determinations were measured for inoculating tangerine juice (pH, ° Brix and density) the pH and density values were increased by microbial activity of the probiotic. Vacuum Impregnation (IV) is a technique for incorporating components into a product (hydrodynamic mechanism). The difference of the mass in the apples were 10.5% with values of porosity (Ԑ= 0.203 ± 0.008) by effect of the pressure gradient. The results were an average concentration of probiotic (3.07 ± 2.20) x108 CFU.g-1 in vacuum impregnated apple. The drying process affected the content of the probiotic, decreasing the concentration (1.58 ± 1.03) x104 CFU.g-1 due to the sensitivity to temperature, because it is necessary review the drying conditions and variables control, in order to improve the conservation of probiotic. [ABSTRACT FROM AUTHOR]

Introduction: The current scenario, characterized by the growing demand for healthy and practical foods, represents an important opportunity for innovation with added value in the development of new products. Objective: This research aimed to develop a lyophilized yacon flour as a source of prebiotic ingredient and apply it in the development of a functional cookie. Materials and Methods: The study is an experimental methodology with a cross-sectional design. Three formulations were developed with different percentages of lyophilized yacon flour (40%, 50% and 60%). The sensory analysis of the three formulations was carried out by 62 tasters, using the hedonic scale of nine points, with a score varying from very disgusted to very liked. The study was approved by the Ethics and Research Committee (CEP) of the University of Vale do Rio dos Sinos (UNISINOS), under nº 80170017.6.0000.5344. Results: There was a reduction of 40%, 37.7% and 38.47% of total fats; 41.38%, 30.51% and 31.67% reduction in saturated fat; increase in the total fiber value of 240%, 200% and 170%, respectively, when compared to the initial standard cookie formulation. Regarding the sensory attributes, it is proved that, in general, there was a good acceptance of the three formulations developed in the cookie. Discussion: In comparison with the data in the literature, the product developed showed good acceptance and with a higher percentage of yacon flour. Conclusion: Lyophilized yacon flour proved to be an ingredient with high technological potential for the reduction of fats and sugars in products, in addition to containing prebiotic fibers important for intestinal health. [ABSTRACT FROM AUTHOR]

Nowadays various kinds of functional foods, including probiotics and prebiotics, are tested for immunological modulation or activation of the gastrointestinal functions in rodent models as the first-step experiment towards the human study. Generally, these foodstuffs are expected to influence the host functions through the compounds metabolized by the intestinal microbes or the microbes themselves. [ABSTRACT FROM AUTHOR]

The aim of this research was determined the influence of the vacuum impregnation technique for the addition of probiotic (Lactobacillus salivarius salivarius), in apple var. Granny Smith (Malus domestica X M. sylvestris), and the preservation of the microorganisms with convection drying (SAC). The apples were cut slices (6x60 mm) and used in tangerine juice as impregnation liquid; The system replaces the occluded air in the apples' pores for impregnation liquid enriched with probiotic and then dried with hot air by convection. Analytical determinations were measured for inoculating tangerine juice (pH, ° Brix and density) the pH and density values were increased by microbial activity of the probiotic. Vacuum Impregnation (IV) is a technique for incorporating components into a product (hydrodynamic mechanism). The difference of the mass in the apples were 10.5% with values of porosity (p= 0.203 ± 0.008) by effect of the pressure gradient. The results were an average concentration of probiotic (3.07 ± 2.20) x108 CFU.g-1 in vacuum impregnated apple. The drying process affected the content of the probiotic, decreasing the concentration (1.58 ± 1.03) x104 CFU.g-1 due to the sensitivity to temperature, because it is necessary review the drying conditions and variables control, in order to improve the conservation of probiotic. [ABSTRACT FROM AUTHOR]

Introduction: there are numerous natural herbs that have antioxidant and anti-inflammatory substances, phenolic compounds, flavonoids, alkaloids, such substances act on the immune system, intestinal microbiota, and various metabolic processes, controlling inflammatory conditions. Turmeric (Turmeric longa), from the zinberacea family also known as turmeric has several active ingredients, the main one being curcumime being a potent antioxidant and antiinflammatory. Objective: this review demonstrates the active principles of turmeric long, chemical composition, performance in different pathologies, forms of administration and bioavailability. Materials and methods: we searched the PubMed, Scielo and Capes Journal Portal databases using the following descriptors: Turmeric Long, antioxidants, functional food. The selection criteria were original papers, human studies, with at least 15 people per study, papers written from 2010. Results and discussions: A total of 13,720 papers on turmeric long were found and 15 articles were selected for analysis. Final. The results show that turmeric has antioxidant and anti-inflammatory activity, acting in different pathologies with satisfactory results. Conclusion: It is possible to affirm that the long turmeric has several benefits against different pathologies, because it has phenolic compounds such as antioxidants and antiinflammatory agents, it acts in the prevention and treatment of various metabolism alterations. [ABSTRACT FROM AUTHOR]

A probiotic fermented milk was developed from 12% m/m of acerola-guava pulp (in relation m/m 1:1, 1:2 and 1:3 acerolaguava) was evaluated in the different concentrations to determine its quality and select. The best formulation. For the product selection, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of pulps were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of the pulp mixture to be incorporated was obtained by adding pulp, in a 1:1 ratio, to probiotic fermented milk, using only standardized whole milk powder with a milk SNG content in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.73 and 3.21% m/m, respectively, and 13.1% m/m of carbohydrates The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

Use of pigeon pea (Cajanus cajan L.) and ahuyama (Cucurbita moschata D.) was studied as a nutritional and technologically viable alternative for the elaboration of composite flour for food products preparation rich in protein and vitamin A for traditional consumption by the Colombian population. For this purpose, the main stages of the processing of the vegetable matrices during the conversion into flours were evaluated. The nutritional composition was determined including the total carotenoid content of the squash flour and the amino acid profile of the protein of the pigeon pea flour. Flours were characterized by particle size distribution and functional properties. It was found that from both matrices it is possible to obtain flour-type products, with properties suitable for their use on a commercial scale as concentrated sources of nutrients. To confirm the results, the flours were used in mixtures provided to produce food products (drink, arepa and bread) in formulations that meet the descriptors: 'high' in vitamin A and 'high' or 'good' in protein, as well as good sensory acceptability characteristics. The study showed that composite flours are excellent sources of protein and vitamin A for beverages. The percentages of contribution of pigeon pea flour were established between 81.78% and 74.95% and those of ahuyama flour between 18.22% and 25.05%, to reach the values established in nutrient diets both for children over 4 years of age and for adults. The composite flour corresponding to the formulation high in protein and vitamin A is an alternative for the elaboration of beverages rich in these nutrients for the Colombian population, since it complies with all the requirements of Colombian legislation. [ABSTRACT FROM AUTHOR]

Lucuma is a superfruit of Andean origin, with ovoid shape, greenish yellow color, nice smell and intense sweet taste. In recent years this superfruit has won great popularity in the international market, and its demand tends to increase exponentially in the future, due to its properties as a functional food for its bioactive components like β-carotens, niacin, phenolic components, phytosterols, among others that give this fruit beneficial properties for health, such as its anti-inflammatory action, antioxidant effect, antihypertensive action, antibacterial, energizing, healing, and its use as a natural sweetener. Currently, research is being carried out about its influence on metabolism, its antidiabetic, anti-cancer capacity and its use to prevent heart disease and counteract Alzheimer's. The properties of lucuma are still under study and greater benefits and applications are expected. The objective of this work was to announce the components and beneficial properties of lucuma known from the point of view of health. [ABSTRACT FROM AUTHOR]

The demand for gluten-free bread has increased considerably in recent years. In this study we seek to understand if this growing demand of gluten-free bread is really a need or a trend, also, to analyze the main ingredients from the technological and nutritional standpoint to produce glutenfree products, mainly bread. A literature search was performed from March 2020 to February 2021, a field investigation was also carried out in Mexico City, physically in 5 supermarkets, 3 bakeries and 2 online stores of 7 brands that are in the commerce with a total of 23 different products. The production of gluten-free bread with improved organoleptic-functional characteristics and better prices represents a challenge for the bakery industry. If the consumption of gluten-free bread is a necessity for a part of the population, this, more than a challenge, it becomes a problem that must be solved since it represents a health risk for a part of the population. [ABSTRACT FROM AUTHOR]

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

Omega 3 fatty acids have benefits such as cardiovascular health protection and help with fetal brain and visual system development. It's touted as a functional food that can be found in both natural and artificial forms. Considering the increase in the intake and sale of these nutraceuticals, the objective was to analyze the labeling of omega 3 supplements collected in different commercial and different pharmacies in Teresina-PI, in December 2016. The field research consisted of a quantitative study. Observation of product labels containing only Omega 3 and analyzing them according to the following parameters: standardization of the functional claim phrase, minimum amount of 0.1 g EPA and / or DHA in the portion, declaration of the amount of all fats and cholesterol, warning for contraindications and warning about the presence of allergens. Of the 20 labels analyzed, errors in contraindications (88.2%), fat and cholesterol (47.1%) and allergenic (41.2%) were highlighted. Therefore, the quality and lack of information on these products has been a major concern for the population, either due to the lack of supervision in industries to insert the adequate amount of nutrients or through guidance on the label reading by a health professional. [ABSTRACT FROM AUTHOR]

The objective of the study was to develop a snack from unripe banana and yacon flours taking advantage of their potential in the formulation of healthy foods. Four formulations of snacks based on unripe banana flour with addition of yacon flour (0, 7, 13 and 20%) were prepared. Yacon flour favored the increase of yellow and reddish tones, total polyphenol content and antioxidant activity in the formulations. All formulations showed lower area in the hydrolysis curve of the starch with respect to that of white bread. Snack with 13% yacon flour obtained greater sensory preference, with a total phenol content (3.93 mg Gallic Acid Equivalent / g), antioxidant activity (4.99 μM Equivalent Trolox / g) and a low estimated glycemic index (51.04). Based on the results of the study, it is concluded that these snacks could be industrially produced, constituting a good alternative source of antioxidants and non-digestible carbohydrates. [ABSTRACT FROM AUTHOR]

To evaluate the physicochemical characteristics of the samples of milk and water kefir in different substrates. The samples were evaluated from kefir milk and water in different substrates (whole milk, soy plant extract, coconut and rice). The following analyzes were performed: determination of weight, pH, titratable acidity, syneresis and density. All analyzes were performed in triplicate. The data were submitted to the Tukey test at 5% for comparison of averages. It is an experiment in factorial with unfolding for the variables called: factor 1 (milk or water) and factor 2 (whole milk, coconut, rice or soy). The 1 factor interfered in the behavior of the pH, the syneresis, acidity and the weight when used whole milk, coconut, rice or soy, i.e., there was no effect of the interaction between the two factors. As the density, there was no effect of interaction for this variable. The factor 1 showed no significant effect on the density when using the substrates tested. The adaptation of kefir grains in different substrates showed potential for the growth and development of kefir, in particular by physicalchemical characteristics that the same presented in this study. These new studies offer alternatives to the consumption of probiotic products for people with lactose intolerance, consumers allergic to milk and vegan. There is a need for further studies that test more combinations of substrates, thus, help people with dietary needs to find new products to consume with physicochemical properties secure. [ABSTRACT FROM AUTHOR]

The objective of this work was to elaborate and characterize extra-type passion fruit jellies with different concentrations of brown flaxseed (1.5, 2.5 and 3.5%). The jellies were analyzed for their physico-chemical characteristics (pH, titratable total acidity, total soluble solids, total sugars, reducing and non-reducing sugars, water content, vitamin C, lipids and ashes) and bioactive compounds (total flavonoids, total anthocyanins and total carotenoids). Passion fruit was shown as an exploitable alternative for its use in the manufacture of passion fruit jellies with flaxseed. It was observed in the jellies that with the increase of the flaxseed concentration there was an increase of the flavonoids and anthocyanins, which represent bioactive compounds important for human health and disease control, thus indicating that the jellies of this study can be considered functional. [ABSTRACT FROM AUTHOR]

Antecedentes: en Colombia, la ahuyama se destina principalmente para su uso en la gastronomía, en la elaboración de cremas, sopas y postres. Esta hortaliza es buena fuente de betacarotenos, vitamina C, vitamina A y E y algunos microelementos como hierro, fósforo y calcio. Por otro lado, la naranja se destaca por poseer una alta cantidad de vitamina C, cantidades apreciables de folatos y vitamina A. Objetivo: analizar fisicoquímica, microbiológica y sensorialmente una compota elaborada a partir de ahuyama (AHU) con zumo de naranja (ZN) y determinar su contenido de vitamina A. Métodos: los frutos fueron lavados y desinfectados con hipoclorito de sodio al 5 %. Posteriormente, se retiró el exocarpio de la AHU y se trituró para reducir su tamaño de partícula a un diámetro menor a 1 mm; por otra parte, se extrajo el ZN mediante compresión. Se realizó la cocción de la AHU a 65°C y 25 min para obtener un ablandamiento celular. Se realizaron 3 formulaciones diferentes de la compota de AHU con ZN en concentraciones de 50/50%, 60/40 % y 80/20 % en peso respectivamente. A las formulaciones se les realizó un análisis fisicoquímico (Grados Brix, Acidez, pH, Aw, Vitamina A), microbiológico (S. aureus, E. Coli, hongos, levaduras, mesófilos aerobios totales) y sensorial (panel hedónico) con el fin de encontrar la mejor formulación con estas tres características. Resultados: los resultados obtenidos por el análisis organoléptico evidenciaron una mayor aceptabilidad hacia la formulación 80 - 20 % peso AHU-ZN, la cual se concibe como el mejor tratamiento con los atributos de color, olor, sabor, textura y consistencia aceptable según los 20 catadores. A partir del análisis fisicoquímico se obtuvo que dicha formulación arrojó concentraciones de vitamina A: 2 mg/kg, grados brix: 9, acidez: 16°D, pH: 3,8, Aw: 0,83 y humedad: 5,11 % peso. Con respecto al análisis microbiológico, hubo ausencia de microorganismos cumpliendo con las Normas Técnicas Colombianas establecidas. Conclusiones: se observó que la compota obtenida puede ser un alimento potencial de innovación en el mercado, cumpliendo con la aceptabilidad de los catadores y con su función de aportar vitamina A. [ABSTRACT FROM AUTHOR]

This research aimed to evaluate the HPLC-DAD profile of phenolic compounds, their content and antioxidant capacity in hypocotyls extracts of yellow, red and black maca during pre-harvest, harvest and natural post-harvest drying. A significant increase in total phenolic compounds and antioxidant capacity was observed from pre-harvest to natural post-harvest drying in all three ecotypes. During harvest, red maca had the highest concentration of phenolic compounds. HPLC-DAD analysis revealed the prevalence of 11 phenolic compounds, but with different concentrations in each ecotype and in each stage of study, such as six flavanol derivatives (flavan-3-ol), four derivatives of benzoic acid and an o-coumaric acid derivative. Post-harvest drying, under natural conditions, caused a significant loss (yellow maca 89.90%, red maca 82.49% and black maca 66.31%) of phenolic compounds, mainly derived from benzoic and o-coumaric acid, until non-detectable limits, only two flavanol derivatives (flavan-3-ol) tolerated these conditions. The results of the study suggest improving cultivation techniques and post-harvest management to preserve the content of phenolic compounds. [ABSTRACT FROM AUTHOR]

The objective of this study was to elaborate cake formulations with green banana flour (Musa sp) and fructooligosaccharide, and to evaluate the effect of the substitution of wheat flour for green banana flour, with respect to the sensorial and chemical characteristics of the proposed product. Three cake formulations were prepared, which were microbiologically (molds and yeasts, total coliforms, thermotolerant coliforms and Salmonella sp.), Sensory (preference, acceptance and purchase intention) and chemically (moisture, lipids, proteins, ashes, total phenolics, diphenyl-picryl-hydrazine radical and iron reduction). In addition, the total carbohydrates and the caloric percentage of the cakes were determined. The three cake formulations were microbiologically safe, differed sensory in appearance and color, these parameters being statistically the same formulations 1 and 3, and formulations 2 and 3. The chemical composition ranged from humidity (22.82 to 28.67), total phenolics (124 to 267.08) and reduction of iron (4.45 to 10.18). The substitution of wheat flour for banana flour did not influence the microbiological quality of the cakes, the sensorial preference and the consumption potential, but had little effect on the sensory acceptance and on the chemical composition, thus, due to the characteristics observed in the cake formulations with banana flour and fructooligosaccharide indicate that these are potentially commercially and nutritionally attractive. [ABSTRACT FROM AUTHOR]

Effects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation. [ABSTRACT FROM AUTHOR]

The trans-10, cis-12 isomer of conjugated linoleic acid (CLA) reduces milk fat in dairy cows, causing a lower cheese yield. This could be mitigated by adding palmitic acid (PA) to the diet, as it stimulates fat synthesis in mammary gland. The objective of this study was to evaluate the effect of adding PA to the diet of grazing dairy cows complemented with trans-10, cis-12 CLA on the yield and fatty acid (FA) profile of Mexican tropical cream cheese. The lowest cheese yield was the result of the treatment with CLA alone. Supplementing PA to the cows with low fat concentration in their milk, from the effect of the trans-10, cis-12 isomer, mitigates the decrease in cheese yield. The process of cheese making does not modify the profile of FAs, so the supplemented cis-9, trans-11 CLA isomer transfers to the cheese, giving added value to the Mexican tropical cream cheese. [ABSTRACT FROM AUTHOR]

The objective in this paper was to evaluate the effect of four landraces (white, yellow, red, purple) and a sample of hybrid maize collected in localities in the Municipality of Hopelchen (Campeche, Mexico) on murine glycemia was evaluated. The biological activity of the extracts was evaluated using the salivary amylase inhibition bioassay (in vitro), the glucose tolerance test and the determination of the glycemic index of Maize varieties. The hypoglycemic activity of the extracts indicate that the purple corn variety had a moderate hypoglycemic activity (16.7%) and the extract was more effect, followed by red corn (10.5%); extracts of yellow corn, white and hybrid showed a slight decrease of glycemia not so significant. In the glucose tolerance test, purple corn had the lowest area under the curve (5 925 mg/dL min), red corn fell 585 units compared with the control group, the rest of the extracts showed no significant activity. The extract more amylase inhibitory activity was purple (29.2%) lower corn and red corn activity (9.3%), the other extracts showed an average activity. The glycemic index flour integral corn shows that purple corn (46.88%) and yellow (53.22%) had low glycemic index, while flours other varieties presented a glycemic index between 65 and 67%, considered as a benchmark for corn cereal. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly. [ABSTRACT FROM AUTHOR]

The seed of Chia (Salvia hispanica L.), originating in Mexico, is included in the cereals group, is considered a functional food. Its physicochemical composition and nutritional properties make it a significant source of fiber, carbohydrates, proteins, minerals, essential amino acids, antioxidants and is rich in polyunsaturated fatty acids (PUFAs). The objective of this study was to gather information that relates Chia seed composition to the prevention, treatment and control of some pathologies, such as obesity, dyslipidemia, cardiovascular disease and diabetes. This review study used the databases Medline/Pubmed, Lilacs, Scielo, a bibliographic collection of the Federal University of Campina Grande and materials from the national and international health committees, from articles published in the last 20 years. Sixty references were found, of which 43 were included in this study, excluding only those that did not have relevant aspects of the proposed theme. Therefore, when adding Chia seeds to the diet, it is possible to notice an improvement in parameters such as blood pressure (BP), lipid profile, glycemic index (Gl), increased satiety sensation and delayed gastric emptying, which are direct indicators of these diseases And consequently the quality of life. Thus, Chia seed is only an auxiliary, and healthy living habits are also necessary. [ABSTRACT FROM AUTHOR]

The long tradition of green bean (Phaseolus vulgaris L.) cultivation in Croatia has resulted in the development of a landraces adapted to specific areas and chosen to suit different dietary habits. The hypothesis of our study was that nutritional quality (content of proteins, sugars, fibres, calcium, potassium and phosphorus in fresh pods) of 14 widely grown Croatian green bean accessions is affected by origin and morphotype. The analysed accessions were grown in non-replicated field plots where morphotypes were classified. The gene pool of adscription (Andean vs. Mesoamerican) of each accession was determined with the phaseolin marker, whereas nutritional quality traits were analysed according to standard analytical methods. The relationships among nutritional quality traits of fresh pods were assessed by Pearson's correlation coefficient. The univariate ANOVA and a post hoc Tukey test (p≤0.05) were carried out for each trait to compare the values among accessions. Accessions were grouped according to phaseolin type (I, II or III) and morphological traits (growth habit, pod colour and width). Four accessions had phaseolin type I ("S") predominant in the Mesoamerican while the rest of accessions belong to the Andean gene pool characterized by the phaseolin type II ("H" or "C") or III ("T"). Significant differences among accessions grouped by phaseolin type were found in all nutritional quality traits. The accessions of the Mesoamerican gene pool had higher dry matter content and crude protein content of fresh pods, while those of the Andean gene pool had higher total sugars content. Accessions of indeterminate growth habit had higher dry matter and crude protein content as well as phosphorus and potassium content than determinate ones, but display lower total sugar and calcium content. Outstanding accessions: S538, S541, S506 and S545 could be used as valuable sources of bioactive nutrients in future breeding programs. [ABSTRACT FROM AUTHOR]

Banana flour (HB) was obtained from banana peels (Musa paradisiaca), evaluating its physico-chemical characteristics. The content of fiber, ash and potassium was high (59.1, 11.3 % g/g and 4 207.0 % mg/g, respectively). The lignin content was 24 % g/g, the water retention capacity (CRAG) and oil (CRAC) was 5.4 and 0.9 % g/g, respectively. 56 untrained evaluators analyzed the spongy texture, sandy texture, moisture, crumb color, taste, sweetness and aroma using a five-point hedonic scale, and the acceptability of puddings with different corn starch replacement rates by HB (HB 10 %, HB 20 % and HB 30 %) with respect to a Control (C). The spongy texture, sandy texture and humidity did not have significant differences (p < 0.05) with respect to C. The general acceptability was higher for C. The HB could be used as an ingredient to elaborate gluten-free foods with extra nutritional contributions. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop a brownie with the flour from external mesocarp of pequi as a substitute for wheat flour, to improve the nutritional value of the product. The flour was obtained with the peels after being treated and sliced, exposed to the sun, when they were brittle, and then transformed into flour. This was used in a standard brownie recipe and it was performed partial substitutions in wheat flour. A sensory analysis was performed to identify the acceptance. The results were statistically analysed with one-way factor analysis and Tukey's test. The chemical interpretation of the brownies was carried out by a previous analysis of the pequi peel flour and the use of the brazilian table of food composition for the other brownie ingredients. The samples control, 12.5% and 25% obtained better acceptance and purchase intention, there was nutritional improvement of all the samples and reduction costs of the recipe with addition of pequi peel flour. We conclude that the use of pequi peel flour is feasible for culinary recipes, increasing nutritional value and lowering costs. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the in vitro and in vivo antioxidant activity of the tucum, in view of the increase in chronic diseases, particularly obesity and its relation with the growth of free radicals. The antioxidant potential of the metanolic and aqueous extract of the tucum alone or in combination with the standard feed was evaluated in a 2,2'- diphenyl-1-picrylhydrazyl (DPPH) radical scanning system and in vivo assay. In the DPPH system, all the samples showed high antioxidant activity. For in vivo study using Wistar rats in control and obese groups, supplemented with standard feed, or enriched with tucum pulp triturated for 60 days and analyzed liver tissues. There was an increase in lipid peroxidation and a decrease in the antioxidant enzymes in the liver of the tucum control group compared to the other groups. However, it was observed that the animals of the obese tucum group had lower lipid peroxidation and increased antioxidant enzymes. From these results, it can be concluded that the tucum has high antioxidant activity in vitro, also provoking positive effects on lipid peroxidation and antioxidant system in experimental obesity model, but in healthy organisms, the tucum exerted an increase of oxidative stress. [ABSTRACT FROM AUTHOR]

Chocolate, mixture of cocoa products and other ingredients, has in its composition nutrients considered functional, as well as the chia, rich in polyunsaturated fatty acids. Functional foods produce metabolic or physiological effects beneficial to health. This study aimed to develop dark chocolate bars and semisweet plus chia seeds under different concentrati ons, in order to evaluate their characteristics. Microbiological, sensorial and physical-chemical analyzes were performed, evaluating moisture, fixed mineral waste, lipids, proteins and carbohydrates. In both bars, it is observed that: the moisture content, fixed mineral residue and protein had higher values in the bars containing 35% of chia seeds. For carbohydrates, the lowest evaluated content was in the bars containing 35% chia. Lipids showed less content in the bars containing 15% seed. Upon the results, they observe nutritional bars, which can be consumed routinely as good source of nutrients. [ABSTRACT FROM AUTHOR]

Introduction: The Cerrado presents a large diversity of native fruits, many of which are edible and considered sources of nutrients, especially mama-cadela (Brosimum gaudichaudii Trec). Aim: To analyze the chemical composition, some bioactive compounds and physicochemical parameters in mama-cadela. Methodology: Mama-cadela was obtained by a provider located in Uberlândia (MG), analysis were made according to methodologies proposed by the Association of Official Analytical Chemists and Adolfo Lutz Institute. Analyses were performed in triplicate and means and standard deviations were obtained. Results: Mamacadela presented (wet weight): 77.63% moisture; 1.63% protein; 0.60% lipids; 0.82% ash; 13.35% "available" carbohydrates; 5.11% dietary fiber; pH 5.96; 5.85% acidity; 28.85% antioxidant activity; 14.92 mg% vitamin C; and 46.47 mgGAE% phenolic compounds. Conclusion: Mama-cadela was highlighted in dietary fiber and phenolic compounds. It can be inserted into the diet of the Cerrado populations, which have access to this type of fruit, contributing to a healthy diet and ensuring food and nutrition security. [ABSTRACT FROM AUTHOR]

Background: Oligofructose is obtained by partial enzymatic hydrolysis of inulin, being more soluble than this and moderately sweet, approximately sweetness of sucrose. In combination with intense sweeteners it generates a more finished palate and longer lasting fruity taste with less aftertaste. Objective: The study aimed at effect of the addition of oligofructose on the physical chemical, sensorial and micro-biological characteristics and the caloric intake of buffalo condensed milk. Methods: An experimental design based on a simple random sampling with a single factor and factor with tres levels was performed. The factor studied was the level of calories, with the following levels of sucrose: oligofructose: 100: 0; 75:25 and 50:50 of the total percentage of sugar used in the monitoring (17%) formulation. Treatments were performed in triplicate. The statistical evaluation was performed by ANOVA in the XVI Centurion Statgraphics software. It was considered p-value <0.05 as statistically significant with a confidence level of 95%. Results: The results show that the concentration of sucrose: 50:50 oligofructose, has a fainter 100 color concentrations: 0 and 75:25. It is further noted that the sample is 75:25 is the sample that has more color intensity versus concentration the others two levels and a more intense sweet taste. None of the samples evaluated sensorially present crystallization of sugars (sensation of grittiness) or greasy feeling. Conclusions: The sensory analysis showed that increasing the concentration of oligofructose to 50% the general acceptance of the product decreased. The physicochemical analysis of pH, titratable acidity and soluble Solids (° Brix), no significant differences in samples with different concentrations of sucrose: oligofructose. Condensed milk with a concentration level of 100: 0 product provides more calories while levels 75:25 and 50:50 caloric intake values are statistically equal. [ABSTRACT FROM AUTHOR]

The present study evaluated the effects of baru nut consumption on body weight, percent adiposity, amount of adipose tissue and blood levels in obese male Swiss mice. After inducing obesity by providing high-glucose diet (60 days), the mice were divided into 4 groups (7 animals per group) and were fed on a control diet (C), high-glucose diet (HG) or high-glucose diet added with baru (HGBA) or soybean oil (HGSO). Groups fed with diet HGBA had a decrease in the weight gain and glucose and triglyceride levels when compared to diet HG. Aimals fed with HG exhibited a higher proportion of epididymal and retroperitoneal adipose tissue. The inclusion of baru nut in the diet improved the control of weight gain and glucose and triglyceride levels in obese mice. [ABSTRACT FROM AUTHOR]

Introduction: Resveratrol (trans-3,5,4'- trihydroxystilbene), a phenolic compound found in grapes and derivatives, has been shown to decrease lipid levels in serum and platelet aggregation, increase HDL cholesterol, decrease LDL-c, and prevent artery blockage. Aim: This literature review aims to present data on resveratrol, its chemical composition and its health benefits, as well as its dietary sources and its nutritional recommendation as a form of prevention for several diseases. Materials and methods: It was carried out through searches in the PubMed, Scielo and Capes Periodical Portals using the descriptors: resveratrol, chemical composition, functional food, totalizing: 42 articles, 30 English studies, 11 studies in Portuguese language and 1 in the polish language. Results and discussion: The results of the studies show resveratrol as a phenolic compound with functional performances as antioxidant, anti-inflammatory and anti-fatigue agents. This has been applied in several diseases playing a positive role in the prevention and treatment of metabolic and degenerative disorders. Conclusion: The most commonly used dose is 15 to 20 mg per day in the form of a capsule, 250 ml of juice or red wine, or the consumption of purple grapes, blueberries, cacao, among others, producing significant health benefits. [ABSTRACT FROM AUTHOR]

Introduction: Inulin (IN) is a dietary fiber that has been used as a way to improve the nutritional profile of various preparations. Objective: To prepare peanut paçocas mixtures with addition of IN to replace sugar (S) and evaluate their sensory acceptability among children. Also, analyze the physico-chemical composition of the standard formulation and that most IN content and standard similar to acceptance. Methods: Five peanut paçoca formulations were prepared: F1 - standard (0% IN + 13% S), F2 (3.25% IN + 9.75% S), F3 (6.50% IN + 6.50% S), F4 (9.75% IN + 3.25% S) and F5 (13% IN + 0% S). The participants were 60 tasters aged 9 and 10 years. It was determined the centesimal composition of F1 and the formulation more IN content and standard similar to acceptance. Results: There was no statistical difference (p>0.05) between the formulations in sensory evaluation (appearance, aroma, taste, texture, color, global acceptance and purchase intent). The sample F5 was one more addition of IN and similar to the standard acceptance. There was no statistical difference between the of ash, proteins and lipids contents comparing F1 to F5. Nevertheless, F5 obtained lower values (p<0.05) of carbohydrates and calories and higher humidity and dietary fiber. Conclusion: An addition level up to 13% of IN and 0% S in peanut paçoca was well accepted by the tasters, giving a sensory acceptance similar to standard product with good market expectation. [ABSTRACT FROM AUTHOR]

Introduction: Inulin (IN) is a dietary fiber that has been used as a way to improve the nutritional profile of various preparations. Objective: To prepare peanut paçocas mixtures with addition of IN to replace sugar (S) and evaluate their sensory acceptability among children. Also, analyze the physico-chemical composition of the standard formulation and that most IN content and standard similar to acceptance. Methods: Five peanut paçoca formulations were prepared: F1 - standard (0% IN + 13% S), F2 (3.25% IN + 9.75% S), F3 (6.50% IN + 6.50% S), F4 (9.75% IN + 3.25% S) and F5 (13% IN + 0% S). The participants were 60 tasters aged 9 and 10 years. It was determined the centesimal composition of F1 and the formulation more IN content and standard similar to acceptance. Results: There was no statistical difference (p>0.05) between the formulations in sensory evaluation (appearance, aroma, taste, texture, color, global acceptance and purchase intent). The sample F5 was one more addition of IN and similar to the standard acceptance. There was no statistical difference between the of ash, proteins and lipids contents comparing F1 to F5. Nevertheless, F5 obtained lower values (p<0.05) of carbohydrates and calories and higher humidity and dietary fiber. Conclusion: An addition level up to 13% of IN and 0% S in peanut paçoca was well accepted by the tasters, giving a sensory acceptance similar to standard product with good market expectation. [ABSTRACT FROM AUTHOR]