9 research outputs found

    DESARROLLO DE PANES ESPECIALES CON HARINA INTEGRAL DE AMARANTO

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    El objetivo de esta investigación fue desarrollar nuevos productos a base de cereales, con mayor calidad nutricional, mediante el uso de harina integral de A. hypochondriacus (AH) y A. spinosus (AS), con el fin de evaluar su potencial como ingrediente en panificación. En la formulación de la masa, la harina se sustituyó por harina integral de amaranto en distintas proporciones (0, 25 y 50%). La calidad del producto fue analizada en términos de volumen específico de la pieza panaria, relación de aspecto de la rebanada central, color de la corteza y miga, estructura y dureza de la miga, análisis sensorial, y propiedades nutricionales. Las propiedades térmicas fueron registradas mediante un DSC; evaluándose las entalpías de gelatinización y retrogradación de la amilopectina, y las temperaturas de transición térmica. El volumen específico del pan disminuyó significativamente en comparación con la muestra control, observándose un incremento significativo de la dureza de la miga con amaranto. La inclusión de harina integral de amaranto en la formulación modificó significativamente los parámetros que describen el color de la corteza y la miga. Su adición implicó un aumento significativo en el contenido de proteínas, fibra dietética y cenizas. El análisis sensorial indicó que la adición de harina integral de amaranto disminuyó la aceptabilidad de los consumidores, sin embargo, el pan elaborado con harina AH mostró una mayor aceptabilidad que el elaborado con harina AS. La inclusión de amaranto en la formulación panaria permitió cambios positivos en las propiedades térmicas del almidón retrasando y decreciendo la retrogradación de la amilopectina. La harina integral de amaranto podría ser empleada como sustituto de harina de trigo en formulaciones de pan, puesto que mejora el valor nutritivo del producto, con una leve depreciación de la calidad cuando se sustituye la harina en un 25%.Sanz Ponce, N. (2010). DESARROLLO DE PANES ESPECIALES CON HARINA INTEGRAL DE AMARANTO. http://hdl.handle.net/10251/14087Archivo delegad

    Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study

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    Funder: European Society of Intensive Care Medicine; doi: http://dx.doi.org/10.13039/501100013347Funder: Flemish Society for Critical Care NursesAbstract: Purpose: Intensive care unit (ICU) patients are particularly susceptible to developing pressure injuries. Epidemiologic data is however unavailable. We aimed to provide an international picture of the extent of pressure injuries and factors associated with ICU-acquired pressure injuries in adult ICU patients. Methods: International 1-day point-prevalence study; follow-up for outcome assessment until hospital discharge (maximum 12 weeks). Factors associated with ICU-acquired pressure injury and hospital mortality were assessed by generalised linear mixed-effects regression analysis. Results: Data from 13,254 patients in 1117 ICUs (90 countries) revealed 6747 pressure injuries; 3997 (59.2%) were ICU-acquired. Overall prevalence was 26.6% (95% confidence interval [CI] 25.9–27.3). ICU-acquired prevalence was 16.2% (95% CI 15.6–16.8). Sacrum (37%) and heels (19.5%) were most affected. Factors independently associated with ICU-acquired pressure injuries were older age, male sex, being underweight, emergency surgery, higher Simplified Acute Physiology Score II, Braden score 3 days, comorbidities (chronic obstructive pulmonary disease, immunodeficiency), organ support (renal replacement, mechanical ventilation on ICU admission), and being in a low or lower-middle income-economy. Gradually increasing associations with mortality were identified for increasing severity of pressure injury: stage I (odds ratio [OR] 1.5; 95% CI 1.2–1.8), stage II (OR 1.6; 95% CI 1.4–1.9), and stage III or worse (OR 2.8; 95% CI 2.3–3.3). Conclusion: Pressure injuries are common in adult ICU patients. ICU-acquired pressure injuries are associated with mainly intrinsic factors and mortality. Optimal care standards, increased awareness, appropriate resource allocation, and further research into optimal prevention are pivotal to tackle this important patient safety threat

    Evaluation of technological and nutritional quality of bread enriched with amaranth flour

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    The objective of this investigation was to develop bread, with high nutritional and technological quality, using whole flour of Amaranthus spinosus and Amaranthus hypochondriacus. Bread quality was analyzed in terms of chemical composition, loaf specific volume, width/height ratio of the central slice, crust/crumb color, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of enthalpies of starch gelatinization during baking and amylopectin retrogradation during storage. Incorporation of amaranth flour significantly increased protein, lipid, fiber, ash, and myo-inositol phosphate contents. Bread with amaranth flours exhibited soluble/insoluble fiber ratios close to 1:2, which presents the most effective physiological action. Intake of products with high substitution of amaranth could cover the protein requirement in adults, and could contribute substantially to intake of dietary fiber, Fe, and Zn according to daily recommendations. Bread with A. hypochondriacus showed higher acceptability than formulations with A. spinosus. Inclusion of amaranth allowed delaying and decreasing crumb staling in terms of amylopectin retrogradation. The inclusion of amaranth could be limited to a maximum of 25 g/100 g, with considerable nutritional improvement and acceptable sensory and technological quality, even during the staling process.This work was financially supported by grants QuiSalhis-Food (AGL2016-75687-C2-1-R) from the Ministry of Economy, Industry and Competitiveness (MEIC-Spain), la ValSe-Food CYTED-119RT0567 and LINCE (PROMETEO/2017/189) from the Generalitat Valenciana, Spain. The pre-doctoral fellowship of Karla Miranda from the Carolina Foundation and University of Guayaquil-Ecuador, is gratefully acknowledged.Peer reviewe

    Correction to: Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study (Intensive Care Medicine, (2021), 47, 2, (160-169), 10.1007/s00134-020-06234-9)

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    The original version of this article unfortunately contained a mistake. The members of the ESICM Trials Group Collaborators were not shown in the article but only in the ESM. The full list of collaborators is shown below. The original article has been corrected
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