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Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 µM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 µM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

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The district of Arauca is the second-largest producer of cacao in Colombia. However, despite its quality, it faces issues for export due to levels of cadmium (Cd) higher than the regulatory thresholds. A central question is how it may impact agricultural performance in the presence of Cd in cacao and chocolates. This study quantified Cd in cacao plantations from Arauca. Thus, 180 farms were assessed in the municipalities of Arauquita, Fortul, Saravena, and Tame. Five sample types (soil, irrigation channel sediment, soil litter, cacao seeds, and chocolates) were assessed for Cd. As a technological innovation, the new MXRF technology was used for Cd in chocolates. The sequence of Cd content was soil litter > chocolate > soils > cacao seeds > irrigation-channel sediment. A gradient north-south of Cd content in soil was observed, where highest content was found in farms near the Arauca River, and lower farther away. In irrigation channel sediment, Cd levels averaged 0.07 mg kg-1. The Cd content in cacao seeds was 0.78 mg kg-1 on average. Cd content in chocolates was above the threshold (1.10 mg kg-1 on average, including several cacao mass percentages). These artisanal chocolate bars produced by single farms were near the limit of Cd set by the European Union (up to 0.8 mg kg-1). Therefore, mixing beans from different farms could reduce their Cd content. The present study underscores the complexity of Cd distribution, emphasizing the importance of integrating soil, crop, and landscape features in managing and mitigating Cd levels in cacao.

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Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

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Environmental pollution has the potential to have a significant impact on animal's health especially on birds due to daily exposure and habitat. This experimental study was carried out for a 60 days period in which, a total of 24 pigeon birds with suitable weight (80-100 g) were kept in Animal house with suitable environmental conditions viz, controlled temperature, humidity & light source to minimize any other stress. Out of twenty-four, eighteen birds were divided into three treatment groups (6 birds in each group). Whole experiment was run in triplicate manner in breeding season. One served as Control (Group 1) and remaining three were experimental groups including Road traffic noise (Group 2), Military noise (Group 3) & Human activities noise (Group 4). Noise was applied as recorded high intensity music (1125 Hz/ 90 dB) through speakers for 5-6 hrs. daily. Blood sampling was done after 20, 40 and 60 days by sacrificing treatment birds. Noise stress significantly (p<0.05) increase the serum levels of corticosterone and thyroid stimulating hormone (TSH) in Group 2 while significantly (p<0.05) decrease the serum levels of luteinizing hormone (LH) and follicle stimulating hormone (FSH) of Group 3 birds. Moreover, major fault bars formation was seen both in Group 2 and Group 3. It was concluded as that Noise stress caused rise in serum levels of Corticosterone and TSH but fall in LH and FSH. Along with fault bars formation was also prominent in all treatment groups due to stress hormone.

A poluição ambiental tem o potencial de impactar significativamente a saúde animal, especialmente das aves, devido à exposição diária e ao habitat. Este estudo experimental foi realizado por um período de 60 dias em que, um total de 24 pombos com peso adequado (80-100 g) foram mantidos em biotério com condições ambientais adequadas, ou seja, temperatura, umidade e fonte de luz controladas para minimizar qualquer outro estresse. De 24, 18 aves foram divididas em 3 grupos de tratamento (6 aves em cada grupo). Todo o experimento foi executado em triplicado na época de reprodução. Um deles serviu como controle (Grupo 1) e os 3 restantes foram grupos experimentais, incluindo ruído de tráfego rodoviário (Grupo 2), ruído militar (Grupo 3) e ruído de atividades humanas (Grupo 4). O ruído foi aplicado como música gravada de alta intensidade (1125 Hz/90 dB) através de alto-falantes por 5-6 horas diárias. A coleta de sangue foi feita após 20, 40 e 60 dias sacrificando as aves do tratamento. O estresse sonoro aumentou significativamente (p < 0,05) os níveis séricos de corticosterona e hormônio estimulante da tireoide (TSH) no Grupo 2 enquanto diminuiu significativamente (p < 0,05) os níveis séricos de hormônio luteinizante (LH) e hormônio folículo estimulante (FSH) do Grupo 3. Além disso, a maior formação de barras de falha foi observada tanto no Grupo 2 quanto no Grupo 3. Concluiu-se que o estresse por ruído causou aumento nos níveis séricos de corticosterona e TSH, mas queda em LH e FSH. Junto com a formação de barras de falha também foi proeminente em todos os grupos de tratamento devido ao hormônio do estresse.

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P-Delta is a nonlinear phenomenon that results from the consideration of axial loads acting on the deformed configuration of a member of the structure, usually a beam-column. This effect is especially significant in slender members, which can undergo large transversal displacements which tend to increase the bending moment caused by an axial load P acting upon them. The P-delta effect can be computed through a geometrically nonlinear analysis, usually employing the Finite Element Method, which subdivides each bar of the frame in finite segments known as elements. Since discretization (subdivision) and the use of iterative schemes (like Newton-Raphson) are sometimes undesirable, especially for students, avoiding it can be didactically interesting. This work proposes the use of a new approach to perform a simplified nonlinear analysis using the two-cycle method and a tangent stiffness matrix obtained directly from the homogeneous solution of the problem's (beam-column) differential equation. The proposed approach is compared to the results obtained by the traditional two-cycle method which uses geometric and elastic stiffness matrices based on cubic (Hermitian) polynomials and a P-Delta approximation using the pseudo (fictitious) lateral load method.

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This paper introduces a method for determining the authenticity of commercial cereal bars based on trace element fingerprints. In this regard, 120 cereal bars were prepared using microwave-assisted acid digestion and the concentrations of Al, Ba, Bi, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Rb, Se, Sn, Sr, V, and Zn were later measured by ICP-MS. Results confirmed the suitability of the analyzed samples for human consumption. Multielemental data underwent autoscaling preprocessing for then applying PCA, CART, and LDA to input data set. LDA model accomplished the highest classification modeling performance with a success rate of 92%, making it the suitable model for reliable cereal bar prediction. The proposed method demonstrates the potential of trace element fingerprints in distinguishing cereal bar samples according to their type (conventional and gluten-free) and principal ingredient (fruit, yogurt, chocolate), thereby contributing to global efforts for food authentication.

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The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein.

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Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud(AU)

Introduction. Cereal bars (CB) are marketed as a healthy snack; however, their nutritional quality is low. An alternative to improve this is the incorporation of ingredients such as soybean sprouts, which have a higher protein content than some seeds; as well as fruit by-products that contain important bioactive compounds. Objective. To evaluate the nutritional content and techno-functional properties of a cereal bar formulated from pseudocereals, soybean sprouts, and fruit processing by-products. Materials and Methods. 6 formulations (F0-F5) were developed. The content of protein and crude fiber was determined, the formulation that presented the highest content of these components was selected. The in-vitro digestibility of the protein, the technofunctional properties, potential prebiotic and inhibitory activity of ACE-I were determined for the selected BC. Results. The selected formulation was F1 (13.6g/100g p.s. protein and 13.1g/100 g p.s. crude fiber). Protein digestibility was 69%, which is close to reported values for some CB components. The swelling and water retention capacity was 2.55 ml/g; 12.74%, respectively. The growth of L. brevis in modified MRS medium with CB did not present statistical differences with the control medium, indicating the prebiotic potential present in CB. The cereal bar had 39% ACE-I inhibitory activity, demonstrating the action of bioactive compounds possibly released during CB digestion. Conclusion. The developed formulation has important functional properties and could generate health benefits(AU)

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Glass fiber reinforced polymer (GFRP) bars have been increasingly used as reinforcement in concrete structures. However, when the bars are exposed to high temperatures, there is a change in the internal structure of the polymer which affects the tensile strength of the matrix and its adhesion with the fibers, reducing the mechanical strength of the bar. In addition, with increasing temperature, the bar-concrete interface is also damaged by the decomposition of hydration products from the cement paste and the loss of surface adhesion. The intensity of these changes is associated with the type of resin used as a matrix since each polymer has its own molecular structure that provides a greater or lesser ability to resist the changes imposed by temperature. The present study evaluates the mechanical behavior of reinforced concrete containing different types of GFRP bars and subjected to temperatures of 150 °C, 300 °C, and 350 °C. The GFRP bars with three types of matrices (polyester, vinyl ester, or epoxy) were mechanically evaluated under tension in two conditions: isolated and inserted into reinforced concrete specimens with a thickness of 20 mm, using two types of concrete (with and without silica fume). Degradation mechanisms at the bar/concrete interface were evaluated using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), differential thermal analysis (DTA), and bond techniques. The results showed that the type of matrix has a significant influence on the tensile behavior of GFRP bars, with the epoxy matrix showing the best performance, followed by bars with vinyl ester and polyester matrix resins. The use of silica fume improved the performance of the concrete coating and, consequently, improved the protection of GFRP bars, hindering the diffusion of oxygen and heat; bar/concrete adhesion was compromised by thermal degradation of GFRP bar ribs.

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Neurons are highly polarized cells requiring precise regulation of trafficking and targeting of membrane proteins to generate and maintain different and specialized compartments, such as axons and dendrites. Disruption of the Golgi apparatus (GA) secretory pathway in developing neurons alters axon/dendritic formation. Therefore, detailed knowledge of the mechanisms underlying vesicles exiting from the GA is crucial for understanding neuronal polarity. In this study, we analyzed the role of Brefeldin A-Ribosylated Substrate (CtBP1-S/BARS), a member of the C-terminal-binding protein family, in the regulation of neuronal morphological polarization and the exit of membrane proteins from the Trans Golgi Network. Here, we show that BARS is expressed during neuronal development in vitro and that RNAi suppression of BARS inhibits axonal and dendritic elongation in hippocampal neuronal cultures as well as largely perturbed neuronal migration and multipolar-to-bipolar transition during cortical development in situ. In addition, using plasma membrane (PM) proteins fused to GFP and engineered with reversible aggregation domains, we observed that expression of fission dominant-negative BARS delays the exit of dendritic and axonal membrane protein-containing carriers from the GA. Taken together, these data provide the first set of evidence suggesting a role for BARS in neuronal development by regulating post-Golgi membrane trafficking.

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The processing of cupuassu (Theobroma grandiflorum Schum) beans after fermentation gives a chocolate-like product, the cupulate. The high amount of pulp adhered to the seeds hinders the fermentation. Consequently, it is necessary to depulp the seeds to perform the process, even though the pulp contains important substrates for the formation of flavor precursors. To verify whether the complete or partial removal of the pulp influences the sensory characteristics of the product, fermentation was performed with three pulp concentrations (0, 7.5, and 15%) and two schemes of turning for aeration of the mass: fixed (R1) and according to the temperature (R2), in a total of six experiments (0R1, 0R2, 7.5R1, 7.5R2, 15R1 and 15R2). The beans were processed to obtain cupulates, which were submitted to tests performed with consumers, to express their preference and attributes (acceptance, purchase intent, Check All That Apply - CATA), and then to tests with a trained panel, the Quantitative Descriptive Profile (QDP) to characterize the samples. Both tests showed the consumers' perceptions that the cupulates have peculiar sensory characteristics. In the Consumer Test, through the Preference Mapping, all the samples of cupulates obtained from R1 conditions were preferred. In the penalty analysis, these same samples showed positive attributes that mask the negative attributes. Both CATA and QDP results showed that cupulate samples produced from seeds with a higher amount of pulp (15R1 and 15R2) had a higher number of positive mentions, for their fruity and floral flavors. The research also demonstrated that all samples gave the perception of an earthy taste, an important reason for consumer rejection, as well as a bad residual flavor. Thus, the results showed that the presence of the pulp in the fermentation environmental is important to the formation of flavor compounds and improving the sensory acceptance of the products.

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Phenolic compounds (PC), can modulate the immune response. UV-C irradiation, commonly used as a minimal processing method in fresh-foods to reduce the microbial load, increase shelf-life, provide a minimal processing and facilitate the release of PC. This study aimed to evaluate the effect of intestinal (IF) and fermented (FF) fractions of non-irradiated (NIPB) and irradiated (IPB) pineapple snack-bars on the production of nitric oxide (NO), interleukin 6 (IL-6), cyclooxygenase 2 (COX-2), and tumor necrosis factor-alpha (TNF-α) in mice macrophages. IF of NIPB and IPB exerted an immunomodulatory effect by promoting the production of NO (26 pg/mL) in both treatments, COX-2 (438 and 399 pg/mL), and TNF-α (778 and 802 pg/mL) for NIPB and IPB respectively. The TNF-α increased in IF of NIPB and IPB approximately 371 %, and in FF, only increased 132 %. The NO production was not different between IF and FF. COX-2 production was higher in FF.

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This article compares information on the labels of Brazilian food bars with National Health Surveillance Agency legislation. Twenty-six brands of food bars were identified, comprising 50 commercial lines and 153 flavors. The marketing appeal to consumers on the front of pack labeling appeared in many ways to identify these products with a healthy and sustainable lifestyle. However, mandatory information was hard to see, both on the packaging and online, making it difficult for consumer to access. Most of the information on labels followed current legislation, but nutritional irregularities were identified since most bars were ultra-processed and one had incorrect information on the label. The claim that these foods are healthy reinforces the need to reformulate nutrition labeling in Brazil to facilitate identification of nutritional quality/value of foods as part of healthy and sustainable diets.

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En la implantología actual, la confección de prótesis de carga inmediata se ha convertido en un procedi-miento de rutina. Contar con elementos pre-formados con un correcto ajuste al implante o transepitelial so-bre el que se trabaja, minimiza el tiempo de trabajo sin renunciar a la eficiencia. En el presente trabajo se muestran elementos preformados articulados para la realización de prótesis de carga inmediata y su forma de uso, así como un análisis biomecánico de las estructuras para conocer su repercusión en las distintas fuerzas recibidas durante la masticación. Resultados: Al aplicar la carga en la zona central de la barra (paralela a los implantes), la tensión máxima recibida en la zona correspondiente al extremo de la barra sufre variaciones importantes, desde 128 Mpa en la longitud de 13 mm hasta un máximo de 391 Mpa (megapascales) en la longitud de 5 mm, siendo la ten-sión máxima, media para todas las medidas, de 242 Mpa (+/-96,76). En el ensayo de las diferentes medi-das de la barra se observa también una tensión cre-ciente para longitudes de barra a partir de 7 mm, al aplicar la tensión en la zona media de la estructura, por lo que longitudes entre 5 y 7 mm pueden consi-derarse prácticamente con la misma distribución de tensiones hacia los extremos y en la zona de unión. En conclusión, las barras articuladas son un elemento de confección de prótesis provisionales de carga in-mediata de gran utilidad, que pueden confeccionarse de forma rápida y generan un comportamiento bio-mecánico predecible (AU)

In current implantology, the fabrication of immediately loaded prostheses has become a routine procedure. Being able to have pre-formed elements with a correct fit to the implant or transepithelial on which we are working minimizes working time without sacrificing efficiency. Material and methods: We show articulated preformed elements for immediate loading prostheses and how they are used, as well as a biomechanical analysis of the structures to determine their repercussion on the different forces received during mastication. Results: When the load is applied in the central area of the bar (parallel to the implants) the maximum stress received in the area corresponding to the end of the bar undergoes significant variations, from 128 Mpa in the 13 mm length to a maximum of 391 Mpa in the 5 mm length, the average maximum stress for all the measurements being 242 Mpa (+/-96.76). In the test of the different bar sizes we can also observe an increasing stress for bar lengths from 7 mm onwards when applying the stress in the middle zone of the structure, so that lengths between 5 and 7 mm can be considered to have practically the same stress distribution towards the ends and in the joint zone. Conclusions: Hinged bars are a very useful fabrication element for immediately loaded provisional prostheses, which can be fabricated quickly and generate a predictable biomechanical behavior (AU)

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Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality. Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law. Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively). Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

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Induction motors (IM) are key components of any industrial process; hence, it is important to carry out continuous monitoring to detect incipient faults in them in order to avoid interruptions on production lines. Broken rotor bars (BRBs), which are among the most regular and most complex to detect faults, have attracted the attention of many researchers, who are searching for reliable methods to recognize this condition with high certainty. Most proposed techniques in the literature are applied during the IM startup transient, making it necessary to develop more efficient fault detection techniques able to carry out fault identification during the IM steady state. In this work, a novel methodology based on motor current signal analysis and contrast estimation is introduced for BRB detection. It is worth noting that contrast has mainly been used in image processing for analyzing texture, and, to the best of the authors' knowledge, it has never been used for diagnosing the operative condition of an induction motor. Experimental results from applying the approach put forward validate Unser and Tamura contrast definitions as useful indicators for identifying and classifying an IM operational condition as healthy, one broken bar (1BB), or two broken bars (2BB), with high certainty during its steady state.

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RESUMEN En el presente trabajo se utilizaron granos de kiwicha (Amaranthus caudatus) popeado y laminado como ingrediente funcional para elaborar una barrita destinadas a la población infantil/embarazo/lactancia y población en general. Por ello, el objetivo de este trabajo fue evaluar su aporte nutricional, calidad microbiológica y textura de los granos precocidos y de las barras formuladas. Se elaboraron dos productos precocidos de kiwicha: popeado y laminado. Las determinaciones fueron: Cuantificación de amilosa/amilopectina, almidón resistente (AR), fitoesteroles, lisina disponible, calidad proteica y caracterización microbiológica. A partir de estos productos obtenidos se formularon barras funcionales de kiwicha (con granos popeado y laminado) y se determinó: composición proximal y porcentaje del Valor Diario (% VD), % de Ingesta Dietética de Referencia (% IDR) y se realizó la prueba de Análisis de Perfil de Textura. Las barras funcionales de kiwicha presentaron un alto aporte calórico, proteico (9,83-9.85 g/100g), de buena calidad proteica (cómputo químico >100) y alto aporte de fibra. La porción cubre el 11% de IDR de proteínas para niños. Los granos de kiwicha precocidos tuvieron: bajo contenido de amilosa y AR, alto contenido de fitoesteroles. La textura de las barras fue diferente según el método de pre-cocción utilizado en el grano de kiwicha. La incorporación de granos de kiwicha precocidos permitió obtener un producto alimenticio funcional de alto valor nutricional por su aporte proteico, fibra y fitoesteroles, destinado a diferentes momentos biológicos.

ABSTRACT In the present work, popped and laminated kiwicha (Amaranthus caudatus) grains were used as a functional ingredient to elaborate a bar intended for the child / pregnant / lactating, and general population. Therefore, the aim of this work was to evaluate its nutritional contribution, microbiological quality and texture of precooked grains and formulated bars. Two precooked kiwicha products were made: popped and laminated. The determinations were: quantification of amylose / amylopectin, resistant starch (RS), phytosterols, available lysine, protein quality and microbiological characterization. From these obtained products, kiwicha functional bars (with popped and laminated grains) were formulated and the following were determined: proximal composition and percentage of Daily Value (% DV), % of Reference Dietary Intake (% RDI) and the Texture Profile Analysis test was performed. The functional kiwicha bars presented a high caloric and protein intake (9.83-9.85 g/100 g), good protein quality (chemical count>100) and high fiber intake. The serving covers 11% of the protein RDI for children. Precooked kiwicha grains had: low amylose and RS content and high phytosterols content. The texture of the bars was different according to the pre-cooking method used in the kiwicha grain. The incorporation of precooked kiwicha grains allowed for the obtainment of a functional food product of high nutritional value due to its protein and phytosterols contribution, destined for different biological moments.

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Macro- and microelement determination in chocolate bars by microwave-induced plasma optical emission spectrometry (MIP OES) was evaluated after microwave-assisted sample digestion. Optimization of the sample digestion was carried out, and the recommended conditions were obtained at a temperature of 190 °C, with a digestion time of 40 min and in a mixture constituted by 2.3 mL of nitric acid, 1.0 mL of hydrogen peroxide and 4.7 mL of water. The method was applied in the analysis of chocolate bars, and the concentration ranges of the elements determined were (in mg kg-1): Ca (653-3096); Cr (<0.6-2.8); Cu (<0.16-19.5); Fe (<1.6-227); Mg (147-2775); K (3554-8573); Mn (<0.03-25.2); Na (45.6-1095); Ni (3.2-10.2); P (1111-22594) and Zn (4.8-33.3). The association of the proposed microwave-assisted acid digestion with the MIP OES technique was adequate for multi-element determination in chocolate bars for routine analysis.

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The development of nutritious, low-cost snacks has become increasingly important due to consumer demand for healthier diets. In this study, sensory and physical-chemical parameters and mineral compositions (P, Ca, Na, K, Mg, Fe, Zn, Al, Cu, Mn, Ni and Ba) of cereal bars were evaluated. The bars were made with flours of Lablab purpureus L. Sweet (mangalo), Vigna unguiculata L. Walp (cowpea) or Cajanus cajan L. Huth (pigeon pea) and the desirability function was used to attain the best formulation for maximising the content of protein, fibre, ashes and essential elements. Sensory analysis revealed satisfactory acceptability. Acidity did not change significantly (p > 0.05), and water activity values ​​did not exceed 0.557 over 90 days, indicating stability. Principal component analysis revealed no significant differences when comparing the mineral content between the bars. The desirability function indicated that the cowpea-based bar had a higher nutritional quality, with a protein content of 4.91 ± 0.25 g 100 g-1, P content of 187.7 ± 3.6 mg 100 g-1, Mg content of 87.37 ± 1.19 mg 100 g-1 and Mn content of 2020 ± 130 µg 100 g-1, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.10). Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.

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Stereotactic surgery is a widely used procedure in neuroscience research to study the brain's regulation of feeding behavior. In line with this notion, this study aims to assess how food consumption and feeding patterns are affected in response to the use of auditory bars that preserve or damage the tympanic membrane during stereotactic surgery. Our previous observations led us to hypothesize that the traumatic tympanic membrane rupture affects food intake and feeding patterns in rats undergoing stereotactic procedures. Thereby, female and male rats were cannulated in the third ventricle (3V) using both types of auditory bars. Post-surgical pain was assessed using the grimace scale. Food intake, meal patterns and weight gain or loss were analyzed for 5-7 consecutive days after surgery. Normal food intake, increased body weight and regular meal patterns were observed from postoperative day 2 when the stereotactic procedure was performed using auditory bars that maintain the integrity of the tympanic membrane. However, tympanic membrane rupture prevented the expected recovery of food intake and body weight. This effect was accompanied by an alteration in eating patterns, which was persistent over 7 days of recovery. Thus, tympanic membrane preservation during surgery is necessary to evaluate short-term feeding patterns. This study demonstrates auditory bars that do not damage the tympanic membrane should be used when performing stereotactic surgery for subsequent analysis of rat behavior.