RESUMEN
OBJECTIVES: Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. METHODS: This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. RESULTS: The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. CONCLUSIONS: Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.
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Apetito , Bebidas , Glucemia , Estudios Cruzados , Harina , Índice Glucémico , Insulina , Pennisetum , Humanos , Adulto , Masculino , Método Simple Ciego , Femenino , Apetito/efectos de los fármacos , Harina/análisis , Bebidas/análisis , Insulina/sangre , Glucemia/análisis , Control Glucémico/métodos , Ingestión de Alimentos/fisiología , Persona de Mediana Edad , Adulto Joven , Granos Enteros , Fibras de la Dieta/administración & dosificación , Fibras de la Dieta/análisisRESUMEN
BACKGROUND: Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, total acidity, pH, prebiotic potential, and bio-functional properties after simulation of gastrointestinal digestion were evaluated. RESULTS: In all cases, a pH of 4.5 was obtained in approximately 4.5 h. The products added with SM presented higher acidity. Products made only with sorghum presented higher total dietary fiber, but lower protein content than products with added SM, the last ones having higher lysine content. All products exhibited prebiotic potential, white sorghum being a better ingredient to promote the growth of probiotic bacteria. The addition of malted sorghum or SM significantly increased the bio-functional properties of the products: the sorghum fermented products added with SM presented the highest antioxidant (ABTSâ¢+ inhibition, 4.7 ± 0.2 mM Trolox), antihypertensive (Angiotensin converting enzyme-I inhibition, 57.3 ± 0.5%) and antidiabetogenic (dipeptidyl-peptidase IV inhibition, 31.3 ± 2.1%) activities, while the products added with malted sorghum presented the highest antioxidant (reducing power, 1.6 ± 0.1 mg ascorbic acid equivalent/mL) and antidiabetogenic (α-amylase inhibition, 38.1 ± 0.9%) activities. CONCLUSION: The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. © 2023 Society of Chemical Industry.
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Lactobacillales , Sorghum , Lactobacillales/metabolismo , Sorghum/química , Granos Enteros , Antioxidantes/metabolismo , Grano Comestible/metabolismoRESUMEN
OBJECTIVE: This study aims to evaluate the use of "whole grains" claims in food products marketed in Brazil and evaluate the nutrient profile of these products. METHODS: Data from 775 grain-based packaged foods collected in Brazil from April to July 2017 were analyzed. Based on the INFORMAS protocol for food labeling, the prevalence of packaged foods with "whole grains" claims was estimated. Information on the list of ingredients was analyzed to evaluate the presence and amount of whole or refined grains in six food groups. The nutrient profiles of the products with and without "whole grains" claims were compared using the Pan American Health Organization (PAHO) nutrient profile model. RESULTS: The packages of about 19% of the evaluated products showed "whole grains" claims in their front panel. Of these, 35% lacked any whole grains among their top three ingredients. Breakfast cereals, granola bars, bread, cakes and other bakery products, cookies, and pasta had higher amounts of refined flour than whole grain ingredients in their compositions.We found 66% of products with "whole grains" claims were high in nutrients of concern according to PAHO's criteria. CONCLUSION: Our results showed that over a third of the products in Brazil with "whole grains" claims lacked whole grains as one of their main ingredients. Most had a high content of nutrients associated with noncommunicable chronic disease risk factors, indicating the overestimation of their health benefits.
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Grano Comestible , Granos Enteros , Humanos , Brasil , Etiquetado de Alimentos , Mercadotecnía , Valor NutritivoRESUMEN
Overweight and obesity constitute a major global public health problem. Healthy dietary patterns induce changes at the molecular level. Currently, there are no studies evaluating the effect of a diet based on fruit, avocado, whole grains, and trout (FAWGT diet) on the expression of obesity-related genes. This randomized controlled crossover study included 44 obese Colombians with BMI ≥30 kg/m2 who followed either a FAWGT diet or a usual diet (UD) characterized by a high intake of saturated fat and foods rich in processed carbohydrates. After 8 weeks of intervention, a postprandial expression study of inflammation and oxidative stress-related genes was carried out with a real-time PCR. The intervention with a FAWGT diet decreased the expression of inflammatory (NFKB1, IL6, IL1ß) and oxidative stress (NFE2L2) genes compared with the intake of the UD. Finally, the postprandial expression of NFkB1 was positively correlated with triglyceride levels after a dietary intervention with the FAWGT diet and the IL1ß gene, and likewise with insulin levels after following the usual diet. The consumption of the FAWGT diet for 8 weeks reduced the inflammatory status; thus, it can be considered a valid alternative to other healthy diets, since it induces beneficial changes on the genes involved in inflammation and oxidative stress in obese people.
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Inflamación , Obesidad , Animales , Estudios Cruzados , Frutas , Expresión Génica , Inflamación/dietoterapia , Inflamación/genética , Inflamación/metabolismo , Obesidad/dietoterapia , Obesidad/genética , Obesidad/metabolismo , Estrés Oxidativo , Persea , Trucha , Granos Enteros , Humanos , Proteínas de Peces en la DietaRESUMEN
ABSTRACT OBJECTIVE This study aims to evaluate the use of "whole grains" claims in food products marketed in Brazil and evaluate the nutrient profile of these products. METHODS Data from 775 grain-based packaged foods collected in Brazil from April to July 2017 were analyzed. Based on the INFORMAS protocol for food labeling, the prevalence of packaged foods with "whole grains" claims was estimated. Information on the list of ingredients was analyzed to evaluate the presence and amount of whole or refined grains in six food groups. The nutrient profiles of the products with and without "whole grains" claims were compared using the Pan American Health Organization (PAHO) nutrient profile model. RESULTS The packages of about 19% of the evaluated products showed "whole grains" claims in their front panel. Of these, 35% lacked any whole grains among their top three ingredients. Breakfast cereals, granola bars, bread, cakes and other bakery products, cookies, and pasta had higher amounts of refined flour than whole grain ingredients in their compositions.We found 66% of products with "whole grains" claims were high in nutrients of concern according to PAHO's criteria. CONCLUSION Our results showed that over a third of the products in Brazil with "whole grains" claims lacked whole grains as one of their main ingredients. Most had a high content of nutrients associated with noncommunicable chronic disease risk factors, indicating the overestimation of their health benefits.
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Granos Enteros , Etiquetado de Alimentos , Valor NutritivoRESUMEN
PURPOSE: Understanding whole-grain intake and its associated factors is essential to tackle the double burden of malnutrition faced by Latin American countries. This study aimed to characterize total and whole grain intake in Latin American countries and to investigate foods contributing to these intake in the region. METHODS: Data were obtained from the multicenter cross-sectional survey Latin American Study of Nutrition and Health (ELANS), including 9128 participants residing in urban areas of eight Latin American countries. Data collection was performed via two household visits using a standardized questionnaire and two 24 h dietary recalls. Usual dietary intake of total grain foods and foods containing whole grains was estimated. The association between the intake of grain food groups and sociodemographic variables was investigated using multiple linear regression models with random intercepts. RESULTS: Mean intake of total grain foods and foods containing whole grains was 318.6 g/d and 14.7 g/d, respectively. Total grain foods were less consumed by participants at older ages (-9.8 g/d), and females (-9.9 g/d), and more consumed by those in the lowest socioeconomic category (24.8 g/d). Foods containing whole grains were more consumed by participants at older ages (3.3 g/d), and females (4.0 g/d), while those in the lowest socioeconomic category consumed 2.9 g/d less. Major contributors to energy provided from foods containing whole grains were oatmeal, masa harina, whole-wheat bread, corn chips, and wheat crackers. CONCLUSION: The intake of grain foods represented a substantial part of the Latin American population's diet, but the intake of foods containing whole grains was extremely low in all assessed countries.
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Dieta , Granos Enteros , Anciano , Estudios Transversales , Grano Comestible , Humanos , América Latina , Persona de Mediana Edad , Encuestas NutricionalesRESUMEN
Red rice is consumed in whole grain form due to its beneficial nutritional attributes and has become an option for crop diversification. Several factors during plant development can affect the crop'syield. This study evaluated the adaptability and stability of the post-harvest processing of red rice cultivars and compare them with those of white rice cultivars grown in the municipalities of Campos dos Goytacazes, Seropédica, and Pinheiral, RJ, between 2016 and 2018. Two white rice (BRS Esmeralda and IAC 201) and two red rice cultivars (ENA-AR1601 and Virginia) were distributed in the field under randomized block design with five repetitions. Yield, grain class, ingenuity, and whole grain yield were evaluated. The means of these parameters for cultivars in different locations and years were compared by Tukey's test (P < 0.05). The Eberhart and Russell regression model was used to estimate the adaptability and stability parameters. The grain classification of the cultivars ENA-AR1601 and Virginia was medium and long, respectively. The red rice cultivars ENA-AR 1601 and Virginia showed higher productive performance than the national average. The red rice cultivars and BRS Esmeralda showed highly predictable behavior based on the environmental stimulus. With average values of 62% in the two years evaluated, the red rice cultivars showed excellent processing yield.
O arroz vermelho é um tipo especial de arroz que devido a atributos benéficos a saúde é consumido na forma integral e tornou-se uma opção de diversificação de cultivo. Diversos fatores durante o desenvolvimento da planta podem afetar o rendimento de beneficiamento. Com isso, o objetivo deste trabalho foi avaliar a adaptabilidade, estabilidade e beneficiamento de grãos de cultivares de arroz vermelho e compará-la a de arroz branco produzidas nos municípios de Campos dos Goytacazes, Seropédica e Pinheiral, RJ, durante os anos agrícolas de 2016/2017 e 2017/2018. Os tratamentos foram duas cultivares de arroz branco (BRS Esmeralda e IAC 201) e duas de arroz vermelho (ENA-AR1601 e Virgínia), distribuídos no campo sob o delineamento em blocos ao acaso, com cinco repetições. Foram avaliadas a produtividade, classe do grão, o rendimento de engenho e de grãos inteiros. As médias das cultivares em diferentes locais e anos foram comparadas pelo teste de Tukey (P< 0,05). Foi adotada a metodologia recomendada por Eberhart e Russell para estimativa dos parâmetros de adaptabilidade e estabilidade. A classificação dos grãos das cultivares ENA-AR1601 e Virgínia foi médio e longo, respectivamente. As cultivares de arroz vermelho ENA-AR 1601 e Virgínia apresentaram desempenho produtivo superior a média nacional. As cultivares de arroz vermelho e BRS Esmeralda apresentaram comportamento altamente previsível de acordo ao estímulo ambiental. Com valores médios de 62%, nos dois anos avaliados, as cultivares de arroz vermelho apresentaram excelente rendimento de beneficiamento.
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Oryza/crecimiento & desarrollo , Granos Enteros , 24444RESUMEN
En la Región de las Américas, las enfermedades no transmisibles son la causa de más de 80% de las muertes y las enfermedades cardiovasculares son la principal causa de muerte en casi todos los países. Más de la mitad de las muertes por enfermedades cardiovasculares en la Región pueden atribuirse a la hipertensión. Hay evidencia clara de que el consumo excesivo de sal o sodio tiene efectos adversos en la presión arterial. La OMS recomienda un consumo diario a nivel poblacional de menos de 5 g de sal (menos de 2 g de sodio) por adulto de todas las fuentes como meta para las iniciativas de reducción de la ingesta de sal o sodio en la alimentación. Sin embargo, el consumo de sal o sodio en la Región está muy por encima del nivel recomendado: el consumo diario de sal se sitúa entre 8,5 g y 15 g por persona. En muchos países, gran parte del sodio alimentario proviene de alimentos elaborados, como pan, cereales y granos, carnes procesadas y productos lácteos. Una manera eficaz de reducir la ingesta de sodio de la población consiste en disminuir el contenido de sodio de los alimentos que se consumen con frecuencia. En esta publicación se presentan las metas actualizadas de la OPS para productos alimenticios procesados y ultraprocesados en la Región de las Américas. Se describen los métodos usados para establecer estas metas y se incluye un cuadro con las metas para el 2022 y el 2025 correspondientes a las distintas categorías y subcategorías de alimentos. Este trabajo se basa en las metas establecidas en el 2015 y proporciona una herramienta importante para ayudar a los países a fijar las metas nacionales en materia de reducción del sodio.
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Sodio , Enfermedades Cardiovasculares , Enfermedades no Transmisibles , Cloruro de Sodio , Presión Arterial , Nutrición, Alimentación y Dieta , Pan , Granos Enteros , Carne , Productos LácteosRESUMEN
Obesity is one of the major health problems worldwide. Following healthy dietary patterns can be difficult in some countries due to the lack of availability of certain foods; thus, alternative foods are needed. Our aim was to evaluate the effect of a dietary pattern consisting of fruit, avocado, whole grains, and trout (FAWGT) on postprandial insulinemia and lipemia in obese Colombian subjects. A randomized controlled crossover study was conducted, in which 44 subjects with BMI ≥ 30 kg/m2 followed either a FAWGT diet or a diet high in saturated fat and rich in processed carbohydrates. Levels of lipids and carbohydrates were measured during the postprandial state. The FAWGT diet reduced fasting insulin, VLDL, and HOMA-IR after 8 weeks (p < 0.05), while there was a lower postprandial increase in TG, VLDL, and insulin levels after both acute and chronic intake of FAWGT diet (p < 0.05). The intake of FAWGT-diet was characterized by high consumption of foods rich in fiber, MUFAs, and vitamins C and E (p < 0.05). The consumption of a diet composed of fruit, avocado, whole grains, and trout has emerged as a valid alternative to the foods included in other heart-healthy diets since it improves postprandial lipemia and insulinemia in obese people and has similar beneficial effects to these healthy models.
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Dieta Saludable/métodos , Ingestión de Alimentos/fisiología , Hiperinsulinismo/dietoterapia , Hiperlipidemias/dietoterapia , Obesidad/dietoterapia , Animales , Glucemia/análisis , Índice de Masa Corporal , VLDL-Colesterol/sangre , Estudios Cruzados , Carbohidratos de la Dieta/administración & dosificación , Grasas de la Dieta/administración & dosificación , Ayuno/sangre , Femenino , Frutas , Humanos , Hiperinsulinismo/sangre , Hiperinsulinismo/etiología , Hiperlipidemias/sangre , Hiperlipidemias/etiología , Insulina/sangre , Resistencia a la Insulina , Lípidos/sangre , Masculino , Persona de Mediana Edad , Obesidad/sangre , Obesidad/complicaciones , Persea , Periodo Posprandial/fisiología , Alimentos Marinos , Triglicéridos/sangre , Trucha , Granos EnterosAsunto(s)
Humanos , Masculino , Femenino , Adulto , Persona de Mediana Edad , Anciano , Carbohidratos de la Dieta/efectos adversos , Enfermedades Cardiovasculares/mortalidad , Conducta Alimentaria , Granos Enteros , Modelos de Riesgos Proporcionales , Encuestas sobre Dietas , Factores de Riesgo , Estudios Multicéntricos como AsuntoRESUMEN
Wholegrain (WG) consumption has been associated with reduced risk factors for cardiorenal metabolic diseases (CRMD). In Latin-America. WG intake is low and scarce studies on this subject have been found. We aimed to evaluate the association between WG consumption and risk factors for CRMD in the 2016-2017 Chilean-National Health Survey. This cross-sectional study included 3110 participants representative of a total population of 11,810,647 subjects > 18 y, not taking insulin and with complete data on CRMD risk factors. Outcomes were metabolic syndrome and its components, albuminuria, and impaired glomerular filtration rate (GFR). WG consumption was categorized as regular (≥every two days), sporadic (≥once a month), and non-consumers. Associations were analyzed by multivariable logistic regressions adjusted for confounders taking into account the complex sample design of the survey. Regular WG consumers showed a lower risk of high blood pressure (OR: 0.61, 95%CI: 0.41-0.91) compared to non-consumers in fully-adjusted models. Although inverse associations were noticed with other metabolic syndrome components and impaired GFR, none was statistically significant. The association between WG and BP remained robust in the sensitivity analysis. In conclusion regular WG consumption was associated with a 39% lower risk of high blood pressure in Chilean adults.
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Enfermedades Cardiovasculares/epidemiología , Dieta/estadística & datos numéricos , Síndrome Metabólico/epidemiología , Insuficiencia Renal Crónica/epidemiología , Granos Enteros , Adulto , Albuminuria/epidemiología , Albuminuria/etiología , Factores de Riesgo Cardiometabólico , Enfermedades Cardiovasculares/etiología , Chile , Estudios Transversales , Dieta/efectos adversos , Ingestión de Alimentos/fisiología , Femenino , Tasa de Filtración Glomerular , Encuestas Epidemiológicas , Humanos , Hipertensión/epidemiología , Hipertensión/etiología , Modelos Logísticos , Masculino , Síndrome Metabólico/etiología , Persona de Mediana Edad , Prevalencia , Insuficiencia Renal Crónica/etiología , Adulto JovenRESUMEN
Conocida es la influencia de la fibra dietaria sobre los efectos mecánicos a nivel gastrointestinal, la composición y modulación de la microbiota intestinal y su función en la actividad metabólica y nutricional en adultos. En niños y adolescentes estos efectos son menos conocidos, generando interesantes áreas de investigación y desarrollo científico que nos puedan entregar mayor conocimiento de sus repercusiones a nivel fisiológicos y fisiopatológicos. Esta revisión tiene como objetivo entregar información actualizada sobre las diferentes clasificaciones de fibra, sus principales funciones digestivas y metabólicas, así como las recomendaciones de ingesta diaria en pediatría.
Among adults, the influence of dietary fiber on mechanical effects at the gastrointestinal level, the composition and modulation of the intestinal microbiota and function in the metabolic and nutritional activity is known. However, in children and adolescents, these effects are less known, generating interesting areas of research and development that could provide additional knowledge at the physiological and pathophysiological level. The aim of this review was to provide updated information about the different classifications of fiber, the principal digestive and metabolic functions, as well as recommendations for daily intake for pediatric populations.
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Humanos , Niño , Fibras de la Dieta/administración & dosificación , Fibras de la Dieta/clasificación , Tracto Gastrointestinal/fisiología , Tracto Gastrointestinal/metabolismo , Ingesta Diaria Recomendada , Granos EnterosRESUMEN
BACKGROUND & AIMS: The DASH diet (Dietary Approaches to Stop Hypertension) is considered a healthy dietary pattern, and is recommended for the control of arterial hypertension (AH). However, its role in the adolescent population needs to be better investigated and clarified. The aim of this study is to identify the association between AH and the DASH diet score in a representative sample of Brazilian adolescents. METHODS: A cross-sectional study using data from a national, multicenter and schoolbased probabilistic sample of 71,553 Brazilian adolescents who had their blood pressure (BP) measured and completed a 24-hour dietary recall (2013-2014). The components of the DASH score were assessed. Logistic regression models were used to evaluate the association between AH, anthropometric and sociodemographic variables, and the tertile of the DASH score. RESULTS: Approximately 11% of the adolescents who were in the 3rd tertile of the DASH score presented AH, 18% were overweight and 9% were obese. Among the components of the score, the highest intake was sugar-sweetened beverages (92.1%), legumes and oilseeds (68.2%), red and processed meat (64.5%) and the lowest were low-fat dairy (2.2%), whole grains (11.6%) and fruits (18.1%). Sodium intake was above the maximum recommended in all tertiles. CONCLUSIONS: A small proportion of Brazilian adolescents consume foods from the DASH diet. No associations were found between this dietary pattern and AH. Strategies to increase the intake of protective foods in adolescents must be investigated as well as the potential health benefits of the standard DASH diet for this age group over time.
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Enfoques Dietéticos para Detener la Hipertensión , Hipertensión/epidemiología , Instituciones Académicas , Adolescente , Presión Sanguínea , Brasil/epidemiología , Niño , Estudios Transversales , Dieta , Dieta con Restricción de Grasas , Ingestión de Alimentos , Femenino , Frutas , Humanos , Masculino , Obesidad/epidemiología , Sobrepeso , Aceites de Plantas , Verduras , Granos EnterosRESUMEN
Thirteen wheat genotypes were grown in four regions in Brazil: Cachoeira do Sul (CDS), Santo Augusto (STA), São Gabriel (SAG), and Vacaria (VAC). The principal component analysis explained between 88.3% and 99% of the growing location separation, depending on genotype. Among the 13 genotypes analyzed, TW ranged from 73.75 to 79.83 kg/hL. Final viscosity, gluten strength, extensibility, and falling number exhibited the highest influence on growing region discrimination. STA wheat was selected for the second stage of the study to evaluate the quality of cooked grains. The genotype TBIO Toruk had the longest cooking time of 36.92 min. For most of the studied genotypes, the yellowness reduced after cooking. Damaged grains exhibited values varying from 3.6% to 25.29%. At the end of in vitro digestion, the genotypes were divided into two groups: five genotypes had digestibility in the range of 51.93-58.13%, and eight presented 72.74-84.54% of starch hydrolysis.
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Triticum/genética , Granos Enteros/genética , Brasil , Culinaria , Genotipo , Glútenes/genética , Humanos , Hidrólisis , Estado NutricionalRESUMEN
Rice bran supplementation provides nutrients, prebiotics and phytochemicals that enhance gut immunity, reduce enteric pathogens and diarrhea, and warrants attention for improvement of environmental enteric dysfunction (EED) in children. EED is a subclinical condition associated with stunting due to impaired nutrient absorption. This study investigated the effects of rice bran supplementation on weight for age and length for age z-scores (WAZ, LAZ), EED stool biomarkers, as well as microbiota and metabolome signatures in weaning infants from 6 to 12 months old that reside in Nicaragua and Mali. Healthy infants were randomized to a control (no intervention) or a rice bran group that received daily supplementation with increasing doses at each month (1-5 g/day). Stool microbiota were characterized using 16S rDNA amplicon sequencing. Stool metabolomes were analyzed using ultra-high-performance liquid-chromatography tandem mass-spectrometry. Statistical comparisons were completed at 6, 8, and 12 months of age. Daily consumption of rice bran was safe and feasible to support changes in LAZ from 6-8 and 8-12 months of age in Nicaragua and Mali infants when compared to control. WAZ was significantly improved only for Mali infants at 8 and 12 months. Mali and Nicaraguan infants showed major differences in the overall gut microbiota and metabolome composition and structure at baseline, and thus each country cohort demonstrated distinct microbial and metabolite profile responses to rice bran supplementation when compared to control. Rice bran is a practical dietary intervention strategy that merits development in rice-growing regions that have a high prevalence of growth stunting due to malnutrition and diarrheal diseases. Rice is grown as a staple food, and the bran is used as animal feed or wasted in many low- and middle-income countries where EED and stunting is prevalent.
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Peso Corporal , Suplementos Dietéticos/efectos adversos , Microbioma Gastrointestinal , Metaboloma , Destete , Granos Enteros/efectos adversos , Tamaño Corporal , Desarrollo Infantil , Femenino , Humanos , Lactante , Masculino , Malí , Nicaragua , Oryza/efectos adversosRESUMEN
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking-extrusion combined processes produces >50% IPs reduction. Germination-extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g-1 ), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g-1 , respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain-based foods. PRACTICAL APPLICATIONS: Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated-extruded flours compared to the other treatments. These modified whole grain rice flours low in anti-nutrients could be used in the production of expanded products or pre-cooked ingredients to develop whole grain based foods nutritionally improved.
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Manipulación de Alimentos/métodos , Valor Nutritivo , Oryza/química , Granos Enteros/química , Antioxidantes/análisis , Culinaria , Fibras de la Dieta/análisis , Harina/análisis , Germinación , Minerales/análisis , Fenoles/análisis , Proteínas/análisis , Semillas/química , Almidón/análisisRESUMEN
A chia é uma semente oriunda da América latina, que se tornou promissora para a indústria de alimentos graças às suas excelentes propriedades nutricionais. No presente trabalho objetivou-se efetuar a caracterização físico-química de uma barra de cereal adicionada de chia em grãos. Os resultados foram tratados por análise de variância (ANOVA) e teste de Tukey com um nível de significância de 5 %. Os teores de cinzas, proteínas, lipídeos e fibras aumentaram (P<0,05) nas formulações BC2 e BC3, com maiores concentrações de chia. A baixa atividade de água, inferior a 0,6, associada às condições de higiene durante o manuseio experimental do produto demonstraram que é seguro produzir barras de cereais com substituição de chia em até 20 % de sua composição total, e com agregação de valor nutricional.
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Composición de Alimentos , Fenómenos Químicos , Grano Comestible/química , Salvia/química , Granos Enteros/químicaRESUMEN
A chia é uma semente oriunda da América latina, que se tornou promissora para a indústria de alimentos graças às suas excelentes propriedades nutricionais. No presente trabalho objetivou-se efetuar a caracterização físico-química de uma barra de cereal adicionada de chia em grãos. Os resultados foram tratados por análise de variância (ANOVA) e teste de Tukey com um nível de significância de 5 %. Os teores de cinzas, proteínas, lipídeos e fibras aumentaram (P<0,05) nas formulações BC2 e BC3, com maiores concentrações de chia. A baixa atividade de água, inferior a 0,6, associada às condições de higiene durante o manuseio experimental do produto demonstraram que é seguro produzir barras de cereais com substituição de chia em até 20 % de sua composição total, e com agregação de valor nutricional.(AU)
Asunto(s)
Salvia/química , Grano Comestible/química , Fenómenos Químicos , Composición de Alimentos , Granos Enteros/químicaRESUMEN
Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and refined flours, which provide high energy density and low nutritional value. The aim of this research was to assess the effects of addition both whole and malted quinoa flours on the physical, nutritional and sensory characteristics of gluten-free muffins. Different formulations were assessed: with 100% rice flour and with a 30% replacement for whole or malted quinoa flour. Proximate composition analysis, baking associated weight loss, size, specific volume, crumb structure, texture profile and consumer test sensory analysis were tested on the samples. Quinoa flours produced an increase of between 12% and 18% on protein, 8% to 18% on minerals and 22% to 25% on amino acids, in comparison to samples that contained only rice flour (used as reference). Technological and sensory improvements on the quality of assessed muffins were also associated to quinoa flours addition. 24 hr-malted quinoa flour added muffins had moisture, height, volume and firmness that were close to the reference ones. On all samples, small cells (0.002 to 0.005 cm2 ) were predominant on crumb structure and sensory evaluation resulted on similar outcomes for color and texture. However, the formula with 24 hours-malted quinoa flour had the best scored on taste and smell. PRACTICAL APPLICATIONS: Adding whole or malted quinoa flours to formulations of gluten-free products improves their nutritional and technological characteristics. These new products not only widen food variety for people with celiac disease but also increase the added value of quinoa grains, which motivates its production and industrialization.
Asunto(s)
Chenopodium quinoa/química , Harina/análisis , Aminoácidos/análisis , Comportamiento del Consumidor , Análisis de los Alimentos , Manipulación de Alimentos , Glútenes/análisis , Humanos , Valor Nutritivo , Oryza/química , Gusto , Granos Enteros/químicaRESUMEN
This study aimed to verify the influence of moisture content on the values of maximum compressive strength, proportional deformity modulus, elastic coefficients d, e, and f beyond the tangent values, and maximum grain drying of crambe (Crambe abyssinica Hochst) under compression in natural resting position. Crambe grains with moisture contents ranging from 0.1547 to 0.0482 decimal db were dried at 40°C and uniaxially compressed between two parallel plates in the natural rest position. The gravimetric method was used to monitor reduction in moisture content during drying (weight loss). It was concluded that the compression force required to deform the crambe grains decreases as the moisture content increases. The proportional deformity modulus increases as the deformation decreases, yielding values between (0.09-0.27)×102MPa. Sigmoidal model described by Taylor series adequately represents the compression resistance of crambe grains in the natural rest position with moisture content lower than 0.0813db.(AU)
Neste trabalho objetivou-se verificar a influência do teor de água nos valores da força máxima de compressão, módulo proporcional de deformidade, coeficientes elásticos d, e, f, além dos valores da tangente e secante máximas nos grãos de crambe (Crambe abyssinica Hochst), submetidos à compressão na posição natural de repouso. Os grãos de crambe, utilizados com teores de água entre 0,1547 e 0,0482 (decimal b.s.), foram secos nas temperaturas de 40°C e comprimidos uniaxialmente entre duas placas paralelas, na posição natural de repouso, cuja redução do teor de água ao longo da secagem foi acompanhada pelo método gravimétrico (perda de massa). A força de compressão necessária para deformar os grãos de crambe diminui com o aumento do teor de água. O módulo proporcional de deformidade aumenta com a redução da deformação, obtendo-se valores entre 0,09 e 0,27 (x 102MPa), em que o modelo sigmoidal, descrito por meio da série de Taylor, representa adequadamente a resistência dos grãos de crambe à compressão na posição natural de repouso, para os teores de água menores que 0,0813 (b.s.)(AU)