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The Nopal (Opuntia ficus-indica) is a cactus belonging to the genus Opuntia present in arid and semi-arid areas, with a wide geographical distribution. At the Industry level it has great importance since it can be used for the production of food, so the objective of the work was to carry out a bibliographic search and review about its use in the Food Industry for the production of functional foods. As a new alternative, cactus flour is obtained through a dehydration process. Thanks to its nutritional composition, it is considered a good food product, presenting a high content of fiber and bioactive compounds; It can be used to prepare a wide range of foods such as: powdered drinks, energy bars and pastry products; considered functional products thanks to the contribution of dietary fiber (13.88%) that they have. On the part of consumers there is a positive acceptance towards products made with cactus flour. The use of flour is recommended in other types of products such as: dairy, meat and juices, in order to increase the dietary fiber content in their nutritional composition. [ABSTRACT FROM AUTHOR]

Non-communicable diseases represent a global health burden with increasing prevalence. To prevent or improve this type of diseases, dietary strategies based on healthy foods have been suggested. Cereals are the most consumed foods in the world and preventive effects of whole grains on health have been described. The germ and bran of cereals are abundant in bioactive compounds, including phytochemicals, vitamins, minerals and fibers, and these compounds are effective in preventing and improving non-communicable diseases. This review analyzes the content and distribution of the primary components of whole grains (wheat, barley, oats, rice and black wheat) and their fractions, focusing on the mechanisms by which phenolic acids and dietary fiber contribute to reducing the risk of metabolic and cardiovascular diseases and cancer. There is clear evidence of the broad cellular and physiological effects of bioactive compounds in whole grains, supporting the health value of a diet rich in whole grains. [ABSTRACT FROM AUTHOR]

Copyright of Investigación e Innovación en Ingenierías is the property of Universidad Simon Bolivar 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 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.)

Background and aims: Butia yatay and Syagrus romanzoffiana are the most popular ornamental palms trees (Arecaceae) cultivated in many cities of Argentina. During the summer both species produce large quantities of fruits that are arranged in pendulous clusters, very striking due to their organoleptic characteristics: intense color and sweet aroma; however, they are underestimated by the urban population to be used as an alternative source of food. This study aimed to characterize these fruits morphoanatomy, histochemical and nutritional composition in order to encourage their consumption. M&M: The fruits were collected and fixed for standard anatomical examination or used fresh for histochemical study. The proximal composition, total phenolic, and fatty acids were determined. Results: The pulps presented large idioblasts containing tannins, mucilage and calcium oxalate raphides. The presence of groups of fibers of different sizes and vascular bundles surrounded by highly developed sclerenchyma sheaths, scattered throughout the mesocarp, was observed. Both fruits were rich in carbohydrate content (B. yatay 11,4 mg g-1 and S. romanzoffiana 37,3 mg g-1) and proved to be a good source of dietary fiber and linoleic and linolenic acids, indispensable for human nutrition since they are parent fatty acids of de omega 6 and omega 3 family. Conclusions: The anatomical and histochemical study of the fruits of B. yatay and S. romanzoffiana allowed us to establish correlations between the observed characters and their proximal and nutritional composition. [ABSTRACT FROM AUTHOR]

Life in big cities brings with it an unbalanced diet with minimal dietary fiber consumption, Peruvian population consume bread, rice, potatoes and noodles consequently an increase in comorbidities. The objectives were: to know the dietary fiber and its physiological effects in humans, to relate dietary fiber with the intestinal microbiota; as well unit operations as, and to know Peruvian foods with a high content of dietary fiber. Sources of scientific information from papers and technical documents were used. The results were: dietary fiber is a set of carbohydrate polymers with ten or more monomeric units that are not hydrolysable by endogenous enzymes in the small intestine; the physiological effects are: improvements in intestinal health, glycemic control, cholesterol reduction, and others; it is related to the intestinal microbiota because it ferments dietary fiber to produce compounds that are easily assimilated by humans. It also promotes the growth and balance of the intestinal microbiota, which is related to immunity. Peruvian foods with high dietary fiber content are: Andean grains, cereals, fruits, vegetables, and seeds that go through few unit operations, such as: washed, conditioned and packed. A nutritional education about dietary fiber is promoted by academia. [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 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 Agroindustrial Science is the property of Agroindustrial Science 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 results of the inclusion of alfalfa hay on emus diet were determined, as a plain trial to analyze the field practice of using it as a roughage source similar to other ratites diets. Materials and methods. The treatments consisted of two diets, without (diet 1) or with (diet 2) alfalfa hay inclusion. Twenty emus, with 38.4 weeks of mean age, were distributed in two treatments and housed in a semi-intensive system with ad libitum feed and water. The body weight was assessed weekly over 13 weeks. After 91 days of trial, the emus were slaughtered and the carcass yield and gastrointestinal allometry were measured. Results. Cumulative weight gain was lower (p<0.05) by intake diet 2 than diet 1, 2.12 and 2.08 kg, at 11 and 12 weeks after the start of the trial, respectively. Further, abdominal and visceral fat deposition in the emus fed with diet 2 was 0.77 and 0.63% lower (p<0.05), respectively. The inclusion of alfalfa hay increased gizzard and intestine relative weight (p<0.05) and intestine relative length (p<0.05), however, cecum allometry wasn’t affected (p>0.05). Conclusions. Alfalfa hay can negatively compromise the growth and fat deposition of emus when it is added to the finisher feed, and alter the allometry of the gastrointestinal tract. [ABSTRACT FROM AUTHOR]

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 Agroindustrial Science is the property of Agroindustrial Science 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.)

Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great economic potential, due to its high nutritional value, being an important source of ascorbic acid and phenolic compounds. Its pulp of high viscosity and acidity makes its industrial processing difficult. The present study aims to evaluate the effect of enzymatic liquefaction with two commercial pectinolytic enzymes (Rapidase® LIQ Plus and Rapidase® Citrus Cloudy) at different temperature conditions (15 to 45 °C) and incubation time (2 to 5 h) on the Physicochemical characteristics of the juice and the technological properties of the copoazú residue, under a response surface design. Juice yields of up to 87.96% were obtained with the Rapidase® LIQ Plus enzyme at 15 ° C and during 2 h of incubation, showing the use of hydrolytic enzymes as an ideal biotechnological alternative for the physicochemical and rheological adaptation of the copoazu pulp, with potential positive impact for its implementation in remote areas, where the fruit is produced, eliminating the problems generated by the high viscosity of the pulp. The copoazú residue has a high content of dietary fiber (42.48% on a wet basis). In addition, it presented excellent characteristics such as swelling capacity (CH) (3.85 g of water / g of dry matter) and water retention capacity (CRA) (3.94 g of water / g of dry matter). Consequently, the solid byproduct from the enzymatic clarification of copoazú pulp has quality characteristics similar to those registered in commercial fiber additives used by the industry. [ABSTRACT FROM AUTHOR]

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste 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 QhaliKay: Revista de Ciencias de la Salud is the property of QhaliKay Revista de Ciencias de la Salud 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 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.)

Tortillas were obtained using nixtamalized corn flour with B. alicastrum flour at different proportions (0, 10, 20 y 30%, w/w on a dry basis). Tortillas were analyzed in relation to the chemical composition, amino acid profile, phenolic compounds, antioxidant activity and physical properties. The addition of B. alicastrum flour in tortillas increased the antioxidant activity, ash content, soluble dietary fiber, total proteins, tryptophan, phenolic compounds and total flavonoids compared to the control tortilla. The results suggest that the addition of B. alicastrum flour (10 and 2%) to corn flour increased the nutritional and functional value in tortillas while maintaining their quality (rollability, puffiness and cooking loss). [ABSTRACT FROM AUTHOR]

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.)

The effect of different percentages of wheat flour substitution by soy protein isolated on the rheology of the masses and on the organoleptic, texture and nutritional characteristics of the product was evaluated. An experiment design of a factor (replacement percentage) was utilized and the percentage of optimal supplements was determined. The addition of protein significantly affected (p = 0.05) texture attributes. As the percentage of addition increased the fracture force (R² = 97%), the product's crunch attribute (R2 = 96%) and the ease of disintegration in the mouth (R² = 94%) decreased, while the perception of granularity in the mouth increased (R² = 98%). The cookies with 20.17% protein was the optimal formulation, with 17.44% protein, enriched with dietary fiber (5.06%) and can be considered as a source of magnesium, calcium, iron and zinc. [ABSTRACT FROM AUTHOR]

The introduction of complementary feeding (AC) in the infant is of great importance for the growth and development of the child, for the progressive acquisition of autonomy and the traditions of their social environment. The objective of this review was to carry out a bibliographic search on the complementary feeding and nutritional requirements of healthy children up to 23 months. It was concluded that the introduction of AC into the infant's diet should be between four and six months of age. The energy recommendation is 130-200 kcal/d in children from 6 to 8 months, 300-310 kcal/d from 9 to11 months and 580 kcal/d in children from 12 to 23 months, with a daily intake balance of carbohydrates, proteins, lipids or fats, dietary fiber, vitamins and minerals. [ABSTRACT FROM AUTHOR]

In this research, an instant powder was elaborated and characterized physico-chemically, functionally and sensorially to prepare a milk drink enriched with cassava flour (Manihot esculenta C.), using spray drying. Drying was performed at 140 ° C and air speed of 0.45m3 / min, formulations were evaluated at 15%, 10% and 5% addition of cassava flour; The dietary fiber contents, humidity, pH, acidity, fats, proteins, cyanide content (HCN), Brix degrees, carbohydrates, water adsorption capacity and solubility were evaluated. The dehydrated formulations showed percentages of dietary fiber content of 4.50%, 3.82% and 3.67%, humidity between 2.48% and 2.95%, and protein contents of 25.05% and 23, 32%. The powders showed good characteristics of (WAC) and solubility, allowing it to be used as an instant drink. Formulation 1 presented good sensory acceptability and coverage of 7% of the daily fiber requirement for children under 4 years; identifying itself as a product of high nutritional value. [ABSTRACT FROM AUTHOR]

Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles. Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers. Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points. Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation. Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers. [ABSTRACT FROM AUTHOR]

This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. The total dietary fiber was 7.02% ± 1.57. Among the quinoa accessions of Huancayo and their corresponding originals from Cuzco, content of protein, crude fiber, carbohydrates, total dietary fiber, total phenolic compounds, and in vitro digestibility of protein did not show significant differences (p ˃ 0.05). [ABSTRACT FROM AUTHOR]

Copyright of Gerokomos is the property of Indemm Farma SL 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.)

Objective. To estimate the obesity prevalence among school-age children in Mexico and define possible riskassociated factors. Materials and methods. Data from National Health and Nutrition Survey (Ensanut 2018-19) was used. Information from 6 268 school-age children and 5 670 teenagers was obtained. Logistic regression models were estimated in order to study the relationship between overweight and obesity (OW+O) and sociodemographic variables, OW+O condition in their parents, health, dietary and healthy behaviors variables. Results. OW+O in school-age children and teenagers is associated with the presence of OW+O in their mothers (p<0.001), more time spent in front of a screen and belonging to a middle wealth conditions index; a negative association was found for dietary fiber consumption. In teenagers with obesity, the odds for depression showed an increase. Conclusion. It is important to identify the predisposing and risk factors and the causes behind obesity in children in order to design integral prevention strategies. [ABSTRACT FROM AUTHOR]

The progressive inclusion of two forages with different soluble fibre (FS) content, in diets from growing and finishing pig was evaluated. The treatments were: control diet (T0) formulated based on corn and soybean meal; base diet with alfalfa (T1) (Medicago sativa var. Chaná) or with chicory (T2) (Cichorium intibus var. Lacerta) for stages (F) of growing I (F1, 40-60 kg of PV), growing II (F2, 60-80 kg of PV) and finishing (F3, 80 to 100 kg of PV). 27 animals with an initial weight of 42 kg (± 2.3) were used in a random plot design in three treatments, with nine repetitions. The final weight and daily gain did not differ among treatments. Dietary Fiber consumption was higher in forage treatments (P<0.05), while FS consumption was higher in the chicory diet than the alfalfa diet (P <0.05). This higher consumption of Dietary Fiber was associated with a higher weight of the components of the pigs' gastrointestinal tract, particularly the colon in T2 (P<0.05). As a consequence, T2 presented the lowest carcass yield (77.4%, P<0.05), compared to T0 and T1, which were similar to each other (80.0 and 78.9% respectively, P=0.303).The progressive inclusion of forage allowed a physical adaptation of the tract, by increasing the stomach and colon but such adaptation affected the carcass yield. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the chemical, technological and in vitro antioxidant characteristics of cocoa bean shell to find out the potential used as an ingredient for application in food industry. The proximate composition and total dietary fiber (TDF) content were determined. For the antioxidant activity, two different analytical assays were used (FRAP and ABTS). Cocoa shell bean contained an appreciable amount of TDF (49.21%). According to the adsorption isotherm, the critical moisture content to obtain a microbiological stability was 13.07%. This product showed a good antioxidant capacity expressed as Trolox equivalents with values of 7.4 mmol/100g in FRAP assay and 20.8 mmol/100 g in ABTS assay. The results of this study indicate that cocoa roasted bean shell is a good source of dietary fibre and natural compounds with significant antioxidant activity and it may be considered a suitable product to be used in the preparation of high-fiber foods. [ABSTRACT FROM AUTHOR]

The Pitahaya, commonly known as "dragon fruit", is a fruit originating in Central America and the Peruvian jungle whose fruit can be of different colors such as yellow, purple, red and white. This fruit has a high nutritional value, highlighting the content of ascorbic acid that is between 4-25 mg / 100g depending on its species, with the highest value being the red species. Pitahaya is a fruit with a high antioxidant capacity, even superior to that of other cacti, such as prickly pear. It presents bioactive compounds such as betalains; that favor stress-related disorders and have anti-inflammatory effects, it also has betanins and betacyanins; they are a source of natural dye. This review work aimed to collect information on the studies carried out on the Pitahaya related to its cultivation, physicochemical characteristics, nutritional composition, and bioactive compounds, for their health benefits, such as; avoid premature aging, reduce blood pressure levels and alleviate stomach and intestinal problems, and the consumption of pitahaya is recommended to counteract diseases such as diabetes and colon cancer. [ABSTRACT FROM AUTHOR]

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.)

The present works deals with the protein aqueous extraction from extruded-expelled soybean meals, followed by the protein isoelectric precipitation. The solid effluent (i.e. residual meal) is also analyzed for evaluating its potential value-added regarding mainly its dietary fiber content. For these purposes, extruded-expelled meals provided by Argentinian small and medium companies were evaluated, characterized and subjected to protein and fiber recovery processes under a wide range of operating conditions. Results were analyzed by ANOVA method and revealed potential processing alternatives for generating value-added by-products. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Universidad del Valle de Guatemala is the property of Universidad del Valle de Guatemala 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 MedULA is the property of Facultad de Medicina, Universidad de los Andes, Venezuela 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.)

Introduction: Eastern Andalusia, is also named Highland Andalusia, because the elevated orography of the Betics mountain range, with the highest Iberian Peninsula summits. This region arose with the division of the Spanish territory by provinces and currently includes Almeria, Granada, Jaen. You should only stop and look into the bottom of our cooking pots to find the syncretism of the three monotheistic religions, Christianity, Jewish and Muslin, which mixed parties of each one with meals of the others, thus allowing the globalization of their gastronomies that remained until nowadays and makes difficult to find the actual origin of a particular meal recipe. Modern cooking tries to find the fusion between tastes and ingredients of traditional cooking with current knowledge and technology. The geographic and climate diversities in Eastern Andalusia are proportional to its pantry, which in turn is the source of its meal recipes. The population of Eastern Andalusia is moving away of the Mediterranean pattern and getting closer to the developed Western countries diet. This trend to decrease the consumption of proprietary Mediterranean foods seems to be maintained in the last years although some of them start to recover. In addition, some food groups e.g. meat and meat derivatives, pastries and sweets, with actual elevated consumption, tend to be moderated. The current food pattern for the whole Spanish population, as well as for Eastern Andalusia, is compatible with high intakes of saturated fat, and total and free sugars, and low intakes of fiber in a high percentage of the Spanish population as reported by the ANIBES study. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: this study presents the results regarding diet and an analysis of natural estrogens (phytoestrogens) intake and how they affect other important aspects, which can modulate biological health functions among university students. Objectives: assessing nutritional habits and estimating the intake of phytoestrogens in the population under study. Materials and methods: Costa Rican female (n: 211, 18.83 ± 2.06 years) and male (n: 199, 19.64 ± 3.05 years) university population of the University of Costa Rica applied anthropometric tests using DEXA, the Food Frequency Questionnaire (FFQ) and the 24-hour Reminder (R-24). Results: the most serious nutritional bad habits were high ingestion of sodium, lipids and animal origin proteins in men and women and a deficit of fiber and folic acid in women. The total intake of phytoestrogens referred to: daidzein 0.23 ± 0.40 mg/day and 7.01 ± 11.94 mg/month in women and 0.17 ± 0.13 mg/day and 5.14 ± 3.96 mg/month in men; mainly consumed in the form of lignans 0.24 ± 0.12 mg/day (women) and 0.23 ± 0.14 mg/day (men). The intake of isoflavones was 0.09 ± 0.38 mg/day (women) and 0.04 ± 0.08 mg/day (men). Conclusions: The study population presented high fat percentage although the consumption of vegetables, cereals, whole grains and fruits tends slightly to be a Mediterranean diet; their food pattern was much closer to the Western diet. [ABSTRACT FROM AUTHOR]

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.)

The physicochemical, technological, microbiological and antioxidant properties of the passion fruit epicarp (EM, Passiflora edulis f.flavicarpa) were evaluated. The results showed a high dietary fiber content both soluble and insoluble (26.62 and 44.84 g / 100 g d.b. respectively) and high protein content (11.87 g / 100 g b.s.). In order to evaluate the potential use of passion fruit epicarp as an input to enrich food products, the emulsifying capacity (97%), swelling capacity (28.63 g / g d.b.), oil holding capacity (4.06 g / g d.b.), solubility (0.71 g / g d.b.) and the content of total carotenoids (3.86 mg β-carotenes / 100 g) were determined. Additionally, two techniques (DPPH and ABTS) with values of antioxidant activity of 33% (IC50 ≥ 250 μg / ml) and 2.09 μm / g d.b. were used to determine antioxidant activity. of EM respectively. The results of this study showed the potential use of the passion fruit epicarp as a functional ingredient in the food industry. [ABSTRACT FROM AUTHOR]

This work aimed to determine the relationship and dose of Lactobacillus casei and Lactobacillus acidophilus in milk, and the proportion of vegetable ingredients for the development of a fresh cheese with health benefits. The cheese was made with pasteurized skim milk, addition of probiotic cultures and rennet as a coagulant. It is without the addition of sodium chloride. Cheese was controlled for viability, acceptability and shelf life. The vegetable ingredients were added to the cheese according to the experimental plan and the response variable was acceptability. The best formulations were made sensory evaluation with judges potentially consumers and selection was determined nutritional indicators. It was concluded that the cultures should be used in a 1:1 ratio and 2, 5 % doses. The refrigerated cheese maintained a viability above 106 cfu/g until 14 days. The fresh cheese developed with probiotic cultures and with the addition of cinnamon 3, 5 to 5, 0 %, fiber of oat 7, 5 to 10, 0 %, nuts 7, 5 to 10, 0 %, rosemary 2, 0 %, sweet paprika 1, 0 % and oregano 0, 4 % presented acceptable sensorial quality and by the nutritional composition this cheese can be considered with properties that its consumption may has effective physiological benefits in the improvement of the health. [ABSTRACT FROM AUTHOR]

The utilization of agro-industrial by-products and andean cereals in the elaboration of functional foods is evidenced in current research. Cereal bars stand out as fast foods with high nutritional value. The objective of the research was to formulate cereal bars counting as ingredients of oat bran study, pineapple peel powder and quinoa flakes; with adequate values of protein, firmness, sensory acceptance, dietary fiber and phenolic compounds. A simplex mix design with expanded centroid with a working range of 0 - 31,34% was applied. A significant effect of oat bran, pineapple peel powder and quinoa flakes was found on the response variables. The appropriate model to represent the behavior of the response variables was selected considering the values of p<0,05; R2>0,80 and lack of fit > 0,05; being the cubic special model the one that better adjusted the data for protein and general acceptability; while for dietary fiber it was the quadratic model. It was determined that the optimal treatment was constituted by 4,12% oat bran; 10,04% pineapple shell powder and 17,18% quinoa flakes, having a protein content (11,37%), dietary fiber (13,28%) and general acceptability (7,47 points) which is equivalent to a very good perception. [ABSTRACT FROM AUTHOR]

A study on consumption preferences of bakery products produced in different locations in Barranquilla - Colombia. Formulations of the most preferred products were done: sandwich-bread (P) and butter cake (PQ) added with mango, guava and pumpkin powder in partial replacement of wheat flour, as a natural source of flavor, vitamins and dietary fiber. The prototypes of P and PQ were subjected to microbiological, physicochemical and sensorial affective test, using a 5-point hedonic scale. The highest sensory acceptability was achieved for bread with pumpkin-mango and cake with pumpkin, based mainly on appearance and taste attributes (p<0.05). Likewise, the prototypes presented an important contribution of dietary fiber, with 20% of adequate intake for the bread and 11% for the cake. [ABSTRACT FROM AUTHOR]

Introduction: the amount of fiber ingested in Latin American countries is lower (10-20 g/d) than recommended (35 g/d). An increase isrecommended for patients with metabolic syndrome (MS) to reduce cardiovascular risk, as well as to prevent obesity and other complications.Objective: to evaluate whether increased dietary fiber consumption complements MS treatment and improves clinical and laboratory parameters in subjects at the San Martín Mexicapam "La Joya" Health Center, Oaxaca (Mexico).Methods: an analytical-longitudinal study was carried out from January to April 2017, to evaluate nutritional status before and after intervention with dietary fiber and to measure cholesterol levels, triglycerides and fasting blood glucose. An increase of 15 g of fiber (fruits-vegetables and/or oat bran and/or wheat bran) was indicated in the usual diet over eight weeks.Results: the sample consisted of 30 participants from the Mutual Aid Group diagnosed with MS, with an average age of 37.26 years, starting from a body mass index (BMI) of 30.75 kg/cm2 and levels of fasting glycemia at 153.87 mg/dl, triglycerides at 209.67 mg/dl, and cholesterol at 213.81 mg/dl. Following the intervention, a statistically significant difference (p < 0.05) was obtained with a BMI of 29.7 kg/cm2, fasting glycemia at 127.77 mg/dl, triglycerides at 179.71 mg/dl and cholesterol at 207.13 mg/dl.Conclusion: a reduction in the results for the parameters tested in patients of MS is improved by a greater consumption of dietary fiber, such as oat bran. However, additional studies are required to generate clearer recommendations. [ABSTRACT FROM AUTHOR]

The physiological effect of corn arepas consumption enriched with 10% (w/w) pectin extracted from banana passionfruit peel was evaluated on the serum levels of glucose and lipid in adult volunteers. The pectin was extracted with hydrochloric acid and precipitated with 96% (v/v) ethanol. Firstly, the volunteers consumed arepa without pectin for seven days; then, arepa with 10% of commercial citrus pectin for 20 days, and, finally, arepa with 10% banana passionfruit pectin for 20 days. At the same time, a sensory acceptance analysis was carried out. The results showed that, when consuming arepa with banana passionfruit pectin, serum glucose levels decreased significantly (5.88% (p = 0.023)), while the lipid profile was not affected. The arepa formulated with banana passionfruit pectin showed a higher percentage of soluble, insoluble and total dietary fiber, as well as a lower percentage of available carbohydrates as compared to the other analyzed arepas. The sensory panel ruled low acceptance in flavor and texture for arepas with commercial citrus and banana passionfruit pectin. It was concluded that banana passionfruit pectin can be used for the formulation of arepas since it offers to consumers a beneficial food to reduce blood glucose levels. [ABSTRACT FROM AUTHOR]

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Introduction: Cancer is the second cause of death globally and nationally. Authors conclude that healthy lifestyle prevents 30 to 40% in developing any type of cancer. Objective: evaluate according to recomendations, the lifestyle factors, who exercised such population prior to diagnosis. Methods: Retrospective study was conducted to establish the lifestyle factors associated with colorectal cancer. Were applieds; food frequency questionnaires, Global Physical Activity Questionnaire and structured questionnaire for characterization. Results: We studied 22 subjects, the intake of vitamin C was 131.8 mg / day and vitamin E 34.8 mg / day, exceeding the recommended dietary allowances (p <0.05). The dietary fiber intake (8.6 g / day) was lower than the recommendation (p <0.001). The physical activity moderate and intense was 418 and 475 min / sem respectively, both higher than the recommendation (p = 0.029, p = 0.015). Conclusion: Low fiber, fruits and vegetables intake, may be related to colorectal cancer. [ABSTRACT FROM AUTHOR]

Copyright of Investigación Agraria is the property of Investigacion Agraria 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.)

Objective: The aim of this study is to compare the glycemic index (GI) and glycemic load (GL) of two formulas with the same glucose content with different sweeteners and dietary fiber for diabetics in healthy adults and in patients with type-2 diabetes (DM2). Methodology: In this randomized, double-blind crossover research, eleven healthy people and six with DM2 consumed two enteral formulas, Glucerna SR®, Laboratorios Abbott C.A. (GF) and Enterex Diabetic®, Victus C.A. (EF), sweetened with fructose y sucralose, with 1.2 and 1.3 g/100 ml of fiber source respectively (four times). Additionally, they consumed glucose solution once, obtaining blood samples at 0, 15, 30, 45, 60, 90 and 120 min for controls; in the diabetics, minutes 150 and 180 were added for measuring blood glucose, basal and postprandial insulin after two and three hours. Results: The incremental area under the curve (IAUC) was lower for the formulas rather than for SG. In the healthy controls was 12,857 ± 422 for EF and 11,601 ± 272 for GF (p < 0.014). In diabetics, this curve reduced for GF (28,656 ± 123) compared to EF (29,855 ± 496) (p < 0.01). The IG resulted in 58.07 ± 8.4 and 60.7 ± 2 for GF and EF, respectively, in the controls, and 65.16 ± 0.2 and 68.06 ± 1 in diabetics, without significant differences, as well as in post-prandial insulin. Conclusions: The GI and the GL of the two formulas resulted in an intermediate value in both groups, with a glycemic profile inferior to SG. No significant differences were observed regarding insulin behavior, showing that the absorption rate of carbohydrates in these formulas is slower, with a lower glycemic impact than the pattern product; thus, making its indication acceptable for the diabetic patient. [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.)