Efecto de la utilización de harina de Lens culinaris como extensor en las características físicas y aceptabilidad de una salchicha

Objective: The objective of this research was to use Lens culinaris flour, verdina variety, as a meat extender, and to analyze its effect on the physical characteristics and acceptability of a sausage.Methodology: The flour was obtained and its qualitative characteristics, its oil absorption index (OAI) and its water holding capacity (WHC) were analyzed. The sausage was prepared, it was added 5% of flour to it; then, the bromatological, microbiological, textural, and sensory parameters per triplicate of the finished product were evaluated.Statistical Analysis: An experimental design was used completely at random, making three replicates of the formulation, and analysis of variances was performed to find statistical differences.Results: The protein content of the flour was 35.89 % while the fiber was 11.82%. The water holding capacity and the lipid index absorption were 3.87 mL water/ g sample, and 2.01 ml of oil/g sample. The final product showed that microbial counts were within the provisions of the Colombian Technical Standards. Flour positively influenced the acceptability of sausages and was favorable in all texture parameters, which were similar to those obtained in commercial sausages.Conclusions: L. culinaris flour represents a non-meat alternative raw material in the manufacture of products with interesting protein values. These results may encourage the use of Lentil flour with verdina variety of food products consumers.Objetivo: En esta investigación se utilizó harina de Lens culinaris variedad verdina como extensor carnico y se analizó su efecto en las características físicas y aceptabilidad de una salchicha.Metodología: Se obtuvo la harina, analizaron las características bromatológicas, el índice de absorción de lípidos (IAL) y la capacidad de retención de agua (CRA). Se elaboraron las salchichas y añadiendole un 5% de la harina, posteriormente al producto terminado se le evaluaron los parámetros bromatológicos, microbiológicos, texturales y sensoriales por triplicado.Analisis estadistico: Se empleó un diseño experimental completamente al azar, realizando tres replicas de la formulacion con harina de L. culinaris y se efectaron análisis de varianza para hallar las diferencias estadísticas.Resultados: El contenido de proteína de la harina fue 35,89% mientras que el de fibra 11,82%. La capacidad de retención de agua y el índice de absorción de lípidos para la harina fueron de 3,87 mL agua/g muestra y 2,01 mL de aceite/g muestra. El producto final presentó recuentos microbianos que estuvieron dentro de lo establecido por las Normas Técnicas Colombianas. La harina influyó positivamente en la aceptabilidad de las salchichas y fue favorable en todos los parámetros de textura, lo cual fue similar a lo obtenido en salchichas comerciales.Conclusiones: La harina de L. culinaris representa una alternativa como materia prima no cárnica en la elaboración de productos con interesantes valores proteicos. Estos resultados pueden incentivar la utilización de la harina de lenteja de la variedad verdina en productos alimenticios de consumo masivo.Financiamiento: Grupo de Investigación Nutrición Salud y Calidad Alimentaria, Universidad de Cartagena

Task Failure during Exercise to Exhaustion in Normoxia and Hypoxia Is Due to Reduced Muscle Activation Caused by Central Mechanisms While Muscle Metaboreflex Does Not Limit Performance

To determine whether task failure during incremental exercise to exhaustion (IE) is principally due to reduced neural drive and increased metaboreflex activation eleven men (22±2 years) performed a 10s control isokinetic sprint (IS; 80 rpm) after a short warm-up. This was immediately followed by an IE in normoxia (Nx, PIO2:143 mmHg) and hypoxia (Hyp, PIO2:73 mmHg) in random order, separated by a 120 min resting period. At exhaustion, the circulation of both legs was occluded instantaneously (300 mmHg) during 10 or 60s to impede recovery and increase metaboreflex activation. This was immediately followed by an IS with open circulation. Electromyographic recordings were obtained from the vastus medialis and lateralis. Muscle biopsies and blood gases were obtained in separate experiments. During the last 10s of the IE, pulmonary ventilation, VO2, power output and muscle activation were lower in hypoxia than in normoxia, while pedaling rate was similar. Compared to the control sprint, performance (IS-Wpeak) was reduced to a greater extent after the IE-Nx (11% lower P<0.05) than IE-Hyp. The root mean square (EMGRMS) was reduced by 38 and 27% during IS performed after IE-Nx and IE-Hyp, respectively (Nx vs. Hyp: P<0.05). Post-ischemia IS-EMGRMS values were higher than during the last 10s of IE. Sprint exercise mean (IS-MPF) and median (IS-MdPF) power frequencies, and burst duration, were more reduced after IE-Nx than IE-Hyp (P<0.05). Despite increased muscle lactate accumulation, acidification, and metaboreflex activation from 10 to 60s of ischemia, IS-Wmean (+23%) and burst duration (+10%) increased, while IS-EMGRMS decreased (-24%, P<0.05), with IS-MPF and IS-MdPF remaining unchanged. In conclusion, close to task failure, muscle activation is lower in hypoxia than in normoxia. Task failure is predominantly caused by central mechanisms, which recover to great extent within one minute even when the legs remain ischemic. There is dissociation between the recovery of EMGRMS and performance. The reduction of surface electromyogram MPF, MdPF and burst duration due to fatigue is associated but not caused by muscle acidification and lactate accumulation. Despite metaboreflex stimulation, muscle activation and power output recovers partly in ischemia indicating metaboreflex activation has a minor impact on sprint performance

Long-term environmental monitoring for preventive conservation of external historical plasterworks

In this study, an analysis of the environmental conditions in a Csa climatic zone for the conservation of plasterwork of the Real Alcázar of Seville is carried out. The measurements obtained from in-situ monitoring are compared with the measurements provided by AEMET (State Meteorological Agency in Spain) during the reference year and the study is completed by estimating future environmental conditions using two alternative approaches: a morphing process from the EPW of the climatic zone and the application of M5P data mining algorithms. An optimal temperature range is established for the conservation of the plasterwork that prevents their dehydration or the freezing of water particles contained. The transformation of gypsum into bassanite, the risks associated with exposures to high relative humidity and the consequences of the slight hygroscopicity of the material and the environmental conditions that must be developed to favor the growth of mold on the surface or the cracking of polychromies that embellish these plaster decorations on numerous occasions are analyzed. The results obtained allow us to establish preventive conservation measures not only on the plasterwork but also on the Real Alcázar of Seville and that architectural heritage located in the subtropical dry-summer climate

Coronavirus fear of contagion and compliance with social distancing measures: evidence for a sample of a Spanish university community

Background. Social distancing measures have been one of the core pillars of the strategy against COVID-19 in all the countries. This study aims at understanding what motivates behaviours and compliance with social distancing measures among students and workers from a Spanish public university. Methods. We carry out two logistics models considering two different dependent variables: not maintaining social relation with non-cohabiting people and not to leave home except for emergencies (n = 507, sample is formed by students and workers from the University of Cantabria in the North of Spain). Results. Being very concerned about getting ill suggests higher risk of not maintaining social relation with non-cohabiting people. Getting older increase the probability of not leaving home except for emergencies as happens with those who are very concerned about getting ill. Young people often living with vulnerable older relatives may affect students' behaviour. Conclusions. Our findings suggest that compliance with social distancing measures depends on several factors related to age, the number or kind of cohabiting people and level of concern about getting ill. Policies should address all these factors through a multidisciplinary perspective

Non-Centrosymmetric Homochiral Supramolecular Polymers of Tetrahedral Subphthalocyanine Molecules

This is the peer reviewed version of the following article: Angewandte Chemie - International Edition 54.8 (2015): 2543-2547, which has been published in final form at http://dx.doi.org/10.1002/anie.201411272. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-ArchivingA combination of spectroscopy (UV/Vis absorption, emission, and circular dichroism), microscopy (AFM and TEM), and computational studies reveal the formation of non-centrosymmetric homochiral columnar subphthalocyanine assemblies. These assemblies form through a cooperative supramolecular polymerization process driven by hydrogen-bonding between amide groups, π-π stacking, and dipolar interactions between axial B-F bondsFunding from MINECO (CTQ2011-24187, CTQ2011-23659, CTQ2011-23659 and 02, CTQ2012-31914, and CTQ2012-35513-C02-01), CAM (S2013/MIT-2841 FOTO-CARBON), GVA (PROMETEO/2012/053

Influência do armazenamento na textura e viscoelasticidade de bollos de milho Cariaco blanco

The objective was to determine the influence of storage time on the variation of texture and viscoelasticity of buns of corn of the white Cariaco variety. The samples were stored refrigerated at 15 °C during 15 days. Textural parameters were determined every two days, using a texture analyzer; viscoelastic properties were set by a test of relaxation and compression effort, adjusting the experimental data to the generalized Maxwell model. Also, to determine the model parameters described, an iterative process was performed by non-linear regression using least squares techniques damped by the Solver add-on in Excel 2013. The storage time influenced the texture profile of buns, and the increase of hardness from the eleventh day, which was attributed to moisture loss of the product during cooling. Chewiness was higher for longer storage time. Cohesiveness, adhesiveness and elasticity reported no significant differences with respect to storage time. Statistical differences were presented at initial and final relaxation speeds expressed in the Maxwell model. The experimental data were successfully fitted to the model (R2 &gt; 0.95) which was statistically significant (p &lt; 0.05) and the performance of the elastic module indicated that buns from the white Cariaco variety showed a characteristic behavior of a viscoelastic material, increasing its hardness during the days of storage.El objetivo fue determinar la influencia del tiempo de almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco. Las muestras se almacenaron en refrigeración a 15 oC durante 15 días. Los parámetros texturales se determinaron cada dos días, utilizando un analizador de textura. Las propiedades viscoelasticas se fijaron con una prueba de relajación y compresión del esfuerzo, medianteel ajuste de los datos experimentales al modelo de Maxwell generalizado. Para fijar los parámetros del modelo, se realizó un proceso iterativo por regresión no lineal con las técnicas de mínimos cuadrados amortiguados, mediante el complemento Solver de Excel 2013. El tiempo de almacenamiento influyoen el perfil de textura y en el aumento de la dureza a partir del día 11, lo cual fue atribuido a la perdida de humedad del producto durante la refrigeración. La masticabilidad fue más alta a mayor tiempo de almacenamiento. La cohesividad, adhesividad y elasticidad no reportaron diferencias significativas durante el almacenamiento. Se presentaron diferencias en las velocidades de relajación inicial y final expresadas en el modelo. Los datos experimentales se ajustaron satisfactoriamente al modelo (R2 &gt; 0,95) lo cual fue estadísticamente significativo (p &lt; 0,05). El comportamiento de los módulos elásticos indico que los bollos de maíz Cariaco blanco mostraron la tendencia característica de un material viscoelastico, con incremento de su dureza durante el almacenamiento.O objetivo foi determinar a influencia do tempo de armazenamento na textura e viscoelasticidade de bollos de milho Cariaco blanco. As amostras armazenaram-se em refrigeracao a 15 °C durante 15 dias. Os parametros texturais determinaram-se cada dois dias, utilizando um analisador de textura. As propriedades viscoelasticas fixaram-se com um teste de relaxacao e compressao do esforco, mediante o ajuste dos dados experimentais ao modelo de Maxwell geralizado. Para fixar os parametros do modelo, realizou-se um processo iterativo por regressao nao linear com as tecnicas de minimos quadrados amortecidos, mediante o complemento Solver de Excel 2013. O tempo de armazenamento influiu no perfil de textura e no aumento da dureza a partir do dia 11, o qual foi atribuido a perda de humidade do produto durante a refrigeracao. A masticabilidade foi mais alta a maior tempo de armazenamento. A coesividade, adesividade e elasticidade nao reportaram diferencas significativas durante o armazenamento. Apresentaram-se diferencas nas velocidades de relaxacao inicial e final expressadas no modelo. Os dados experimentais ajustaram-se satisfatoriamente ao modelo (R2 &gt;0,95) o qual foi estatisticamente significativo (p &lt; 0,05). O comportamento dos modulos elasticos indicou que os bollos de milho Cariaco blanco mostraram a tendencia caracteristica de um material viscoelastico, com incremento da sua dureza durante o armazenamento.

Determinación de los parámetros de transferencia de calor durante la cocción de bollos de maíz amarillo

The buns are indigenous foods prepared from corn dough, these are wrapped in the corn leaves and cooked by boiling. In this research were determined the parameters of the heat transfer during the process of cooking of buns of maize of the variety cariaco yellow, The cooking was performed in an automated system with the control of temperature and time. The thermophysical properties were calculated according to the chemical composition and temperature. The heat transfer coefficient was calculated by linear regression from the dimensionless temperature vs time data. The results indicated that the thermal center of the product reached 75 ± 1 °C in 25 minutes. The composition of cooked buns was (moisture = 29.54 ± 1.07, fat = 6.51 ± 0.49, ash = 0.48 ± 0.05, protein = 7.59 ± 0.29, fiber = 9.65 ± 0.77, carbohydrates = 45.89 ± 3.22 % and calories = 373.36 ± 9.36 kcal / 100 g). The coefficients of conductivity and thermal diffusivity increased significantly with the processing temperature, obtaining maximum values in the final product of 0.68 ± 0.07 W/m° C and 1.98 ± 0.02 x 10-7 m2/s. The heat capacity and the density in the cooked product were 3145.36 ± 88.45 J/kg °C and 1254.49 ± 30.47 respectively. The convective coefficient was 118.29 W/m2 ºC, which was within the range reported for similar starch products. The understanding of the parameters of heat transfer during the cooking of corn bun is important for the optimization of thermal processes applied in this food. Los bollos son alimentos autóctonos elaborados a base de masa de maíz, estos se envuelven en las hojas de la mazorca y se cocinan por ebullición. En esta investigación se determinaron los parámetros de la transferencia de calor durante la cocción de bollos de maíz de la variedad cariaco amarillo. El proceso se realizó en un sistema automatizado con el control de la temperatura y el tiempo. Las propiedades termofísicas se calcularon en función de la composición química y la temperatura. El coeficiente de transferencia de calor se calculó mediante regresión lineal a partir de los datos de relación adimensional de temperatura vs al tiempo. Los resultados indicaron que el centro térmico del producto llegó a 75±1°C en 25 minutos. La composición del bollo cocido fue (humedad = 29.54±1.07, grasa = 6.51±0.49, cenizas = 0.48±0.05, proteínas = 7.59±0.29, fibra = 9.65±0.77, carbohidratos = 45.89±3.22 y calorías = 373.36±9.36 kcal/100 g). Los coeficientes de conductividad y difusividad térmica aumentaron significativamente con la temperatura de procesamiento, obteniéndose valores máximos en el producto final de 0.68 ± 0.07 W/m °C y 1.98 ± 0.02 x 10-7 m2/s. La capacidad calorífica y la densidad en el producto cocido fueron de 3145.36 ± 88.45 J/kg °C y 1254.49 ± 30.47 respectivamente. El coeficiente convectivo fue de 118.29 W/m2 ºC, el cual estuvo dentro del rango reportado para productos amiláceos similares. El entendimiento de los parámetros de transferencia de calor durante la cocción de bollo de maíz es importante para la optimización de procesos térmicos aplicados en este alimento

Niveles de ferritina en mujeres gestantes de Colombia

Objective: Ferritin deficiency is associated with many adverse health outcomes and is highly prevalent worldwide. The present study assesses the prevalence and socio-demographic factors associated with ferritin deficiency in a representative sample of pregnant women in Colombia. Methods: We used data from the cross-sectional, nationally representative survey National Nutritional Survey (ENSIN, 2010). A total of 1,386, (13-49 years old) pregnant women were enrolled. Serum ferritin a concentration was determined by chemiluminescence and sociodemographic date (age, urbanicity geographic region, ethnicity and socioeconomic level-SISBEN), was assessed by computer-assisted personal interview technology. Multivariate analyses using unordered binomial logistic regression models were conducted in the main analysis. Results: The overall prevalence of ferritin deficiency (serum less than 12µg/L) was 37.2% (95% CI 35.0% to 39.2%). The multivariate logistic regression no shows associated with a probability of serum ferritin deficiencies. Conclusion: A significant prevalence of ferritin deficiency was found in our study population without an association with the studied sociodemographic factors. © 2015, Grupo Aula Medica S.A. All rights reserved