19 research outputs found

    Effects of whey protein concentrate on shelf life of cookies using corn and sunflower oils

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    The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ‚Č• 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas. Centro Cient√≠fico Tecnol√≥gico Conicet - Santa Fe; ArgentinaFil: Sanchez, Hugo Diego. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas. Centro Cient√≠fico Tecnol√≥gico Conicet - Santa Fe; Argentin

    Kinetics of color development in fortified cookies

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    The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ¬ļC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas; Argentin

    Effect of Xylanase on the Technological Behaviour of Wheat Flours

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    The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.Fil: Osella, C.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: de la Torre, M. A. G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; ArgentinaFil: Gallardo, A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Sanchez, H.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentin

    Correlación entre hábitos higiénico-dietéticos y factores de riesgo cardiovascular en adultos jóvenes argentinos

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    Introduction: According to the World Health Organization, the cardiovascular disease (ECV) is one of the most important public health problem in the world. The aim of this study was to evaluate the prevalence of ECV factors in a young adult population, and establish the interrelation of these variables through multivariate statistical analysis.Material and Methods: In a sample of 53 individuals of both sexes (18-30 years old), were carried out hygienic-dietary habits surveys, two reminders of 24 hours, anthropometric measurements (weight, height) and a blood lipid profile: total cholesterol (Col), HDL, LDL and triglycerides (TG) and Castelli Index (CI) was calculated.Results: The mean values of Col, HDL, LDL, TG and IC were 183¬Ī32, 49.5¬Ī18, 107.5¬Ī29, 114¬Ī101, 4.21¬Ī1.85, respectively. 66% of individuals exhibited a disturbance in one or more blood lipids analyzed, 41% were overweight, 60% did not physical activity, 45% had a caloric intake above recommendations, 80% consumed more fat than recommended, 9.4% drank alcohol and 13.2% smoked. Through multivariate analysis was found a correlation between altered lipids profile, physical inactivity, Kcal. and fat excess intake. Moreover, association between normal lipids profile, physical activity and Kcal. and fat intake insufficient and adequate was found.Conclusions: There is a high prevalence of factors associated with ECV in the study population, and were found a correlation of the following risk factors: altered lipid profile, physical inactivity, Kcal. intake and excess fat.Introducci√≥n: Seg√ļn la Organizaci√≥n Mundial de la Salud, la enfermedad cardiovascular (ECV) es uno de los mayores problemas mundiales de salud p√ļblica. El objetivo del presente trabajo fue evaluar la prevalencia de factores de riesgo de ECV, en una poblaci√≥n de adultos j√≥venes, y establecer la interrelaci√≥n de estas variables a trav√©s del An√°lisis Estad√≠stico Multivariado.Material y M√©todos: En una muestra de 53 personas de ambos sexos (18-30 a√Īos), se realizaron encuestas de h√°bitos higi√©nico-diet√©ticos, dos recordatorios de 24 horas, mediciones antropom√©tricas (peso, talla) y perfil de l√≠pidos sangu√≠neos: colesterol total (Col), HDL, LDL y triglic√©ridos (TG) y se calcul√≥ el √≠ndice de Castelli (IC).Resultados: Los valores medios de Col, HDL, LDL, TG e IC fueron 183¬Ī32, 49,5¬Ī18, 107,5¬Ī29, 114¬Ī101, 4,21¬Ī1,85, respectivamente. El 66% de los individuos presentaron alterado uno o m√°s de los par√°metros lip√≠dicos analizados, el 41% ten√≠a sobrepeso, el 60% no realizaba actividad f√≠sica, el 45% ten√≠a un consumo cal√≥rico por encima de las recomendaciones, el 80% consum√≠a grasa en exceso, el 9,4% consum√≠a alcohol y el 13,2% fumaba. A trav√©s del An√°lisis Multivariado se encontr√≥ una correlaci√≥n entre perfil lip√≠dico alterado, sedentarismo, consumo de kcal y grasa en exceso. Por otro lado se hall√≥ asociaci√≥n entre perfil lip√≠dico normal, realizaci√≥n de actividad f√≠sica y consumo de kcal y grasa insuficiente y adecuado.Conclusiones: Hay una elevada prevalencia de factores asociados con ECV en la poblaci√≥n estudiada y se encontr√≥ una correlaci√≥n de los siguientes factores de riesgo: perfil lip√≠dico alterado, sedentarismo, consumo de kcal y grasa en exceso

    Protein-enriched flours: effect of technological processing on nutritional quality of baked products

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    Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica; Argentina.Formulaciones de pan de molde y cookies con aceptables caracter√≠sticas f√≠sicas, sensoriales y mayor calidad nutricional, fueron desarrolladas. Para ello, se emplearon harina de soja (HS), harina de arveja (HA) y concentrado de prote√≠nas del lactosuero (WPC). Se establecieron niveles de reemplazo m√°ximo de harina de trigo (HT) con cada uno de los ingredientes proteicos y se aplicaron dise√Īos experimentales de mezcla para analizar la utilizaci√≥n de estos ingredientes de manera conjunta. Con el objetivo de obtener una buena relaci√≥n entre calidad sensorial y valor nutricional, se aplic√≥ un proceso de optimizaci√≥n de las respuestas. Las formulaciones seleccionadas presentaron los siguientes valores (expresados como porcentajes): HT: 88.8, HS: 8.2, HA: 0 y WPC: 3, para pan de molde; y HT: 75, HS: 19, HA: 3 y WPC: 3, cuando se trabaj√≥ con cookies. Con el prop√≥sito de minimizar la p√©rdida de calidad nutritiva las condiciones de temperatura, tiempo de horneado y cantidad de agua agregada, fueron optimizadas. Los resultados hallados demostraron que los productos obtenidos resultaron fuentes de prote√≠nas, con un aumento en el contenido de fibra diet√©tica, hierro y calcio. En cuanto a la calidad proteica, el contenido de lisina total y disponible, y adem√°s el score qu√≠mico y la digestibilidad proteica corregida por el contenido de amino√°cidos, resultaron superiores cuando se los compar√≥ con las formulaciones elaboradas con 100 porciento de HT. Finalmente, el an√°lisis sensorial revel√≥ que la mezcla de ingredientes incorporados result√≥ exitosa al no perjudicar la calidad y aceptabilidad sensorial de los productos desarrollados.Mold bread and cookies formulations with physical and sensory acceptable characteristics and higher nutritional quality were developed. Soybean flour (SF), pea flour (PF) and whey protein concentrate (WPC) were used as proteins ingredients. The highest levels of wheat flour (WF) replacement with each protein ingredients were established and with the aim to analyze the ingredients combination Response Surface Methodology was used. In order to obtain a good relation between nutritional value and sensory quality an optimization process was used. The selected formulations presented the following values (expressed as percentages): WF: 88.8, SF: 8.2, PF: 0 and WPC: 3, for mold bread; and WF: 75, SF: 19, PF: 3 and WPC: 3, in the case of cookies. Then, with the objective of reduce nutritional quality losses the temperature, cooking time and water added amount were optimized. Results showed that products obtained were protein sources with a higher dietary fiber, iron and calcium content. Regarding protein quality, total and available lysine content, and also chemical score and protein digestibility corrected amino acid score, were higher in comparison with control formulations (WF 100 per cent). Finally, sensory analysis showed that combination of ingredients was successful and not damaged the products developed in regards of quality and sensory acceptability.Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicasUniversidad Nacional del Litora

    Valoración nutricional como complemento de los estudios en población expuesta a agentes oxidantes

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    Introduction: oxidative stress (OS) is associated with an imbalance between oxidation and antioxidant systems in favor to the former. The micronutrient dietary contribution could provide a protective effect against occupational exposure to oxidizing agents. The aim of his study was to determine the correlation between nutritional status, dietary and hygiene habits, macro and micronutrients intake and OS in a population exposed to oxidizing agents, compared with unexposed population. Material and methods: two populations with similar characteristics were studied, except for the work activity of one of them, constituted for people of both sexes, of 18-30 years old. Exposed Group consisted of 26 individuals working in photocopying and Unexposed Group by 27 volunteers who do not perform such work activity. A nutritional survey, two reminders of 24 hours, anthropometric measurements and biochemical parameters, and a determination of OS markers (Catalase, GSH / GSSG and TBARS) was performed. Results: to establish associations between variables, results were analyzed using multivariate statistics. Results show a positive correlation between work activity and oxidative imbalance and between high energy intake, low antioxidant micronutrients source intake, sedentary, altered lipid profile and OS. A positive relationship between low power intake, normal lipid profile and adequate fruits and vegetables intake with a normal oxidative state was show. Conclusions: Results show that changes in hygiene and dietary habits may provide protection to individuals exposed to oxidizing agents.Introducci√≥n: el estr√©s oxidativo (EO) se relaciona con un desequilibrio entre los sistemas oxidativos y antioxidantes, a favor de los primeros. El aporte de micronutrientes de origen dietario podr√≠a proveer de un efecto protector ante la exposici√≥n laboral a agentes oxidantes. El objetivo de este trabajo fue determinar si existe relaci√≥n entre estado nutricional, h√°bitos higi√©nico-diet√©ticos, consumo de macro y micronutrientes y el EO en una poblaci√≥n expuesta a agentes oxidantes, en comparaci√≥n con una poblaci√≥n no expuesta. Material y m√©todos: se estudiaron dos poblaciones de similares caracter√≠sticas, a excepci√≥n de la actividad laboral de una de ellas, constituidas por personas de ambos sexos, de 18 a 30 a√Īos de edad. El Grupo Expuesto estuvo constituido por 26 individuos que trabajaban en servicios de fotocopiado. El Grupo no Expuesto por 27 voluntarios que no realizan dicha actividad laboral. Se realiz√≥ una encuesta nutricional, dos recordatorios de 24 h, mediciones antropom√©tricas y bioqu√≠micas y determinaci√≥n de marcadores de EO (Catalasa, relaci√≥n GSH/GSSG y TBARS). Resultados: los resultados se analizaron mediante estad√≠stica multivariada para establecer asociaciones entre variables. Se hall√≥ una correlaci√≥n positiva entre actividad laboral y desbalance oxidativo y entre elevado consumo energ√©tico, bajo consumo de alimentos fuente de micronutrientes antioxidantes, sedentarismo, alteraci√≥n del perfil lip√≠dico y EO; y se encontr√≥ una relaci√≥n positiva entre bajo consumo de energ√≠a, perfil lip√≠dico normal y adecuado consumo de frutas y verduras con un estado oxidativo normal. Conclusiones: los resultados muestran que cambios en los h√°bitos higi√©nico-diet√©ticos podr√≠an ofrecer una protecci√≥n a sujetos expuestos a agentes oxidantes

    DNA Repair Activity of Ilex paraguariensis in Human Cells In Vitro

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    Yerba mate (Ilex paraguariensis) has been consumed as popular infusions in South America for centuries, with potential beneficial effects on health. The aim of this study was to evaluate yerba mate antioxidant properties in human leucocytes exposed in vitro to oxidative damage, using the Comet assay. Human cells were exposed to 10 őľM H2O2 and then allowed to repair with increasing concentrations of two different yerba mate infusions: 10 őľl/mL, 100 őľl/mL and 1000 őľl/mL. Damage Index (DI) and the percentage of damage reduction (%DR) were calculated. DI showed that both infusions produced similar protective effects (p > 0.05) and the %DR indicated a decreased in oxidative damage as infusion concentration increases (p 0,05) y el % DR indic√≥ una disminuci√≥n en el da√Īo oxidativo al aumentar la concentraci√≥n de la infusi√≥n (p < 0,05). Los mayores efectos protectores fueron encontrados con la concentraci√≥n m√°s alta de mate (1.000 őľl/mL). Por lo tanto, concluimos que la ingesti√≥n regular de infusiones de Ilex paraguariensis podr√≠a contribuir a la defensa antioxidante en seres humanos.Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Bioqu√≠mica y Ciencias Biol√≥gicas. C√°tedra de Toxicolog√≠a y Bioqu√≠mica Legal; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas. Centro Cient√≠fico Tecnol√≥gico Conicet - Santa Fe; ArgentinaFil: Poletta, Gisela Laura. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas. Centro Cient√≠fico Tecnol√≥gico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Bioqu√≠mica y Ciencias Biol√≥gicas. C√°tedra de Toxicolog√≠a y Bioqu√≠mica Legal; ArgentinaFil: Simoniello, Maria Fernanda. Universidad de Buenos Aires. Facultad de Farmacia y Bioqu√≠mica. Departamento de Bioqu√≠mica Cl√≠nica; Argentina. Universidad Nacional del Litoral. Facultad de Bioqu√≠mica y Ciencias Biol√≥gicas. C√°tedra de Toxicolog√≠a y Bioqu√≠mica Legal; Argentin

    Optimization of Gluten Free Cookies from Red and White Sorghum Flours

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    The aim of this study was to evaluate the use of red/white sorghum flours in the development of gluten free cookies. A Box Behnken design involving guar gum (GG), baking powder (BP) and water added to a given formulation and red/white sorghum flours as categorical variable, was used to obtain the optimal gluten free cookie formulation. Resulting cookies were subjected to sensory evaluation being flavour, fragility and crispiness evaluated responses. After that, the optimal formulation was obtained being GG and BP significant variables whereas sorghum flour did not showed statistical significance. Also proximal composition, total phenols and antioxidant activity as 1,1-diphenyl-2-picrylhydrazyl (DPPH) sequestering activity were evaluated in optimized red (RSC) and white (WSC) sorghum cookies. In spite of being total polyphenols contents of RSC (280¬Ī1.83 mg tannic acid equivalents./100 g) higher than that from WSC (73¬Ī1.91 mg tannic acid equivalents /100 g), evaluated DPPH scavenging activity was important in both cookies. Consuming a portion (30g) of them would provide a DPPH scavenging capacity of 572 mg and 544 mg ascorbic acid equivalent from RSC and WSC, respectively, which could be compared to the one provide from a 100 g portion of strawberries. Resulting sorghum cookies would contribute to a more diverse and nutritious diet for celiac people.Fil: De Petre, N. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; ArgentinaFil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentina. Consejo Nacional de Investigaciones Cient√≠ficas y T√©cnicas; ArgentinaFil: de la Torre, M.. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; ArgentinaFil: Osella, C.A.. Universidad Nacional del Litoral. Facultad de Ingenier√≠a Qu√≠mica. Instituto de Tecnolog√≠a de los Alimentos; Argentin

    Effects of baking on ő≥-aminobutyric acid and free phenolic acids from gluten-free cookies made with native and malted whole sorghum flours

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    Optimal cookies formulation was determined by conducting an experimental design and used to make gluten-free products with native and malted, white and red sorghum flours. Cookies were evaluated regarding physicochemical, sensory, nutritional, and bio-functional properties. The cooking effect was determined by comparing the content of bioactive compounds before and after baking. Cookies based on malted sorghum flours showed higher protein digestibility (42% vs. 38%), chemical score (98% for malted red sorghum cookies), and bio-functional components (GABA and free phenolic acids) than those made with native sorghum flours. Moreover, the cooking process increased the extractability of phenolic acids and maintained a high level of GABA. White and red sorghum flours could be a potential biofunctional gluten-free ingredient, with high bakery, sensory, and bio-functional attributes. Moreover, cookies could be a good vehicle for bioactive compounds since the mild heat treatment used for baking. Practical applications: The increased demand for functional foods and new foods suitable for the celiac population by consumers creates a challenge for food scientists and technologists. Even though scientists often study different bioactive compounds and healthy food ingredients, most of the studies do not cover the effects of cooking on these bioactive compounds in specific foods, which involve different conditions of humidity, temperatures and times. In this sense, native and malted whole sorghum flours are an interesting alternative of whole grain-gluten-free ingredients. Cookies made with these ingredients showed good sensory and cooking characteristics, as well as a high content of bioactive compounds. Moreover, the cooking process increased the bioactive potential. Thus, cookies made with white and red sorghum flours could be a very good vehicle for these compounds. This work could be used by the food industry to obtain new gluten-free products with biofunctional properties.Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Erben, Melina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentin
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