RESUMEN
Low diet quality has been associated with high consumption of highly processed foods. An effective educational campaign should aim at replacing ultra-processed foods by minimally processed and unprocessed foods. The objective of this study was to explore the understanding of young consumers of the term ultra-processed foods. A study was carried out with 181 young consumers from two different countries (Argentina and Ecuador). They were asked to explain what they understood by ultra-processed foods and to list foods they considered ultra-processed. Text and content analysis were conducted on participant's responses. Participants understand ultra-processed foods as those highly processed containing many artificial ingredients. The un-natural and unhealthful dimension was also stressed on their definitions. The most relevant food items that elicit the term ultra-processed foods were processed meats, soft drinks, and canned products. However, some food items not considered ultra-processed (meat, milk, ingredients) were misclassified as ultra-processed foods. This implies that a clear definition of the term ultra-processed food should be included in any strategy aimed at curbing today's high consumption of ultra-processed foods.
Asunto(s)
Comportamiento del Consumidor , Encuestas sobre Dietas , Conducta Alimentaria , Alimentos , Adolescente , Adulto , Argentina , Análisis por Conglomerados , Ecuador , Femenino , Manipulación de Alimentos/clasificación , Calidad de los Alimentos , Humanos , Masculino , Persona de Mediana Edad , Encuestas Nutricionales , Adulto JovenRESUMEN
Starch was isolated from Peruvian carrot (PC)--or arracacha--(Arraccacia xanthorrhiza B.) roots. Its chemical, physical, physicochemical and granular structural properties were compared to those of commercial cassava starch. Scanning electron microscopy revealed a granular size for PC starch ranging between 4 and 26 microns in diameter, with spherical and truncated-egg shapes. PC and cassava starches were similar regarding gross chemical composition and basic physical characteristics but differed in pasting properties, with PC starch showing lower breakdown and consistency indices. The two starches also showed different water absorption and solubility patterns.