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In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management. [ABSTRACT FROM AUTHOR]

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm. [ABSTRACT FROM AUTHOR]

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10–15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.

The analysis of the food environment is used to identify areas with gaps in the availability of healthy foods and can be used as a public policy assessment tool. In recent decades, Chile has implemented several strategies and regulations to improve food environments, with encouraging results. Little is known about the scope of these measures in socially vulnerable environments. This study is part of a project that seeks to build an integrated intervention model for healthy school environments in a vulnerable area of Santiago, Chile. The objective of this study was to evaluate the availability of healthy and unhealthy foods around schools and the relationship between it and socioeconomic determinants of the school community in the Chilean context. A cross-sectional study to measure the food environment of informal markets (street food), formal markets (stores), and institutions (schools) was conducted in and around 12 schools (100 m surrounding schools) in a vulnerable urban area of Santiago, Chile. A lack of healthy foods was observed, which was related to some socio-economic determinants and the multidimensional poverty was the most relevant. The diagnosis of food environments around schools can represent an important target for governments to implement policies focused at improving the availability of healthy foods. [ABSTRACT FROM AUTHOR]

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.

The analysis of the food environment is used to identify areas with gaps in the availability of healthy foods and can be used as a public policy assessment tool. In recent decades, Chile has implemented several strategies and regulations to improve food environments, with encouraging results. Little is known about the scope of these measures in socially vulnerable environments. This study is part of a project that seeks to build an integrated intervention model for healthy school environments in a vulnerable area of Santiago, Chile. The objective of this study was to evaluate the availability of healthy and unhealthy foods around schools and the relationship between it and socioeconomic determinants of the school community in the Chilean context. A cross-sectional study to measure the food environment of informal markets (street food), formal markets (stores), and institutions (schools) was conducted in and around 12 schools (100 m surrounding schools) in a vulnerable urban area of Santiago, Chile. A lack of healthy foods was observed, which was related to some socio-economic determinants and the multidimensional poverty was the most relevant. The diagnosis of food environments around schools can represent an important target for governments to implement policies focused at improving the availability of healthy foods.