Search

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]

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Terra Latinoamericana is the property of Sociedad Mexicana de la Ciencia del Suelo A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Innotec is the property of Laboratorio Tecnologico del Uruguay and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Fides et Ratio is the property of Universidad La Salle de Bolivia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Mexicana de Ciencias Agrícolas is the property of Instituto Nacional de Investigaciones Forestales, Agricolas y Pecuarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

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 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]

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]

Copyright of Nacameh is the property of Universidad Autonoma Metropolitana Unidad Iztapalapa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Copyright of Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas is the property of Universidad de Santiago de Chile and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

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]

Copyright of Exploratoris: Revista de la Realidad Global is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Inventum. Ingenieria, Tecnologia e Investigacion is the property of Corporacion Universitaria Minuto de Dios and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

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]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Biológico Agropecuaria Tuxpan is the property of Revista Biologico Agropecuaria Tuxpan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objectives: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides.Methods: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively.Results and Discussion: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one.Conclusions: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia. [ABSTRACT FROM AUTHOR]

The present article provides a literature review about the biological potential of Melipona beecheii. The objective is to project some tendecies in research about nutraceutical aspects related to the bioactive compounds presents in the honey of this stingless bee species, known for its medicinal properties traditional, in the Yucatan Peninsula. Currently, there is strong evidence that M. beecheii honey has bioactive compounds such as proteins, flavonoids and polyphenols with high antioxidant activity. The scientific evidence allows to propose to the honey of stingless bee species as a potential alternative for the obtention of bioactive compounds with antioxidant activity in the Yucatan Peninsula and natural food being proposed to reduce some diseases associated with stress oxidative physiological human cells. However, there is still information that explains such antioxidant activity, therefore, according to the literature reviewed, sees the need to address nutraceuticals and functional aspects correlated with the bioactive compounds present in this honey bee. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the growth of probiotic stumps on industrial liquid wastes. Probiotic strains Lactobacillus acidophilus and Kluyveromyces fragilis in cow, buffalo and goat milk whey as well as Saccharomyces cerevisiae var. boulardii P-1 and P-2 in distillery wastes, molasses A and molasses B with and without addition of different urea concentrations were used. The fermentation was carried out without aeration of 500 mL of each substrate. The response variables were: viable cellular concentration, pH and alcohol concentration by fermentative capacity and digital densimetry. Significant differences (p≤0.05) of the cellular growth were found among the strains according to the evaluated substrate between 8 and 10 hours of fermentation. Among the strains able to degrade the lactose, L. acidophilus had greater growth in goat milk whey (log 7.3 cfu/mL) that K. fragilis (log 6.8 cfu /mL) and S. cerevisiae P-1 highlighted S. cerevisiae P-2 in molasses B without urea. The addition of this nutrient increased the productivity of biomass of P-1 (log 8.6 cfu/mL) with maximum alcohol production of 3.2 % v/v in 4 hours when adding 0.15 % of urea. It was concluded that these residuals could be used to obtain probiotic biomass with values in the established range to use as functional food. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

La tuna (Opuntia spp.) puede ser blanca, púrpura, roja, anaranjada o amarilla, con diferencias físicas y químicas. El objetivo de este estudio fue identificar y cuantificar los azúcares (glucosa, fructosa y sacarosa) y la fibra soluble (mucílago y pectina) del jugo de tunas maduras cultivadas y silvestres. Las variantes cultivadas fueron: Rojo Pelón (O. ficus-indica), Blanca o Cristalina (O. albicarpa), Amarilla Monteza, Pico Chulo, Torreoja y Sangre de Toro (O. megacantha); las variantes silvestres fueron: Cardona (O. streptacantha), Charola (O. streptacantha ssp. aguirrana), Tapona y Tapón Rojo (O. robusta). El diseño experimental fue completamente al azar, con tres repeticiones. Los resultados se analizaron mediante ANDEVA y comparación múltiple de media con la prueba de Tukey (p⩽0.05). Hubo diferencias (p<0.0001) en la concentración de azúcares totales en el jugo (109.10 a 151.33 mg mL-1), la glucosa predominó (95.75 mg mL-1), seguida por la fructosa (63.90 mg mL-1), y la sacarosa en cantidades mínimas sólo en algunas variantes. El mucílago predominó sobre la pectina. Tapón Rojo tuvo más azúcares totales y fibra soluble que las demás. Entre las variantes hubo diferencias en su contenido de azúcares y fibras solubles. La concentración de azúcares no mostró relación directa con el grado de domesticación. [ABSTRACT FROM AUTHOR]