Introducción: Las principales conductas de riesgo para el desarrollo de los trastornos de la conducta alimentaria (TCA) han proliferado y su frecuencia es preocupante en adolescentes. Resulta de gran interés contar con instrumentos psicométrica y culturalmente válidos para detectar de forma temprana los TCA. Por ello, el objetivo de la presente investigación fue estudiar la validez de constructo y confiabilidad del Cuestionario Breve de Conductas Alimentarias de Riesgo (CBCAR) en población michoacana. Metodología: Se realizó un análisis factorial confirmatorio (AFC) y un análisis de consistencia interna de la CBCAR aplicada a 1185 universitarios. Resultados: Se analizó el ajuste del modelo de tres factores a través del AFC, en la muestra total y las submuestras por sexo, se observó un ajuste aceptable, aunque algo peor en la muestra de hombres. El alfa de Cronbach para la escala total fue de .76 y los valores para las subescalas derivadas también fueron aceptables. Conclusiones: Se concluye que el instrumento es adecuado para población universitaria michoacana y hasta un 30.8% de la muestra obtuvo puntuaciones que sugieren riesgo de TCA.
{"title":"Análisis factorial confirmatorio del Cuestionario Breve de Conductas Alimentarias de Riesgo en universitarios mexicanos","authors":"Ferran Padrós Blázqueza, Blanca Edith Pintor Sánchez, María Patricia Martínez Medina, Gabriela Navarro Contreras","doi":"10.14306/renhyd.26.1.1487","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1487","url":null,"abstract":"Introducción: Las principales conductas de riesgo para el desarrollo de los trastornos de la conducta alimentaria (TCA) han proliferado y su frecuencia es preocupante en adolescentes. Resulta de gran interés contar con instrumentos psicométrica y culturalmente válidos para detectar de forma temprana los TCA. Por ello, el objetivo de la presente investigación fue estudiar la validez de constructo y confiabilidad del Cuestionario Breve de Conductas Alimentarias de Riesgo (CBCAR) en población michoacana.\u0000Metodología: Se realizó un análisis factorial confirmatorio (AFC) y un análisis de consistencia interna de la CBCAR aplicada a 1185 universitarios.\u0000Resultados: Se analizó el ajuste del modelo de tres factores a través del AFC, en la muestra total y las submuestras por sexo, se observó un ajuste aceptable, aunque algo peor en la muestra de hombres. El alfa de Cronbach para la escala total fue de .76 y los valores para las subescalas derivadas también fueron aceptables.\u0000Conclusiones: Se concluye que el instrumento es adecuado para población universitaria michoacana y hasta un 30.8% de la muestra obtuvo puntuaciones que sugieren riesgo de TCA.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67028038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-31DOI: 10.14306/renhyd.26.1.1456
D. Bonilla, Laura Castrillón-Ruíz, Luisa F. Soto-Arenas, Mayra A. Márquez-Rodríguez, R. Kreider, J. Petro
Introduction: Several regression equations for estimating stature have been used by health professionals in the clinical, nutritional, and forensic practice. However, there is a lack of standardization when taking measures and further population-specific equations are needed. We aimed to develop and validate an equation to estimate stature in adult population using the International Society for the Advancement of Kinanthropometry (ISAK)-standardized measurement Tibiale Mediale-Sphyrion Tibiale (TMST) length. Methodology: A total of 188 Colombian adult women and men (23.1(4.0) years; 165.0(8.5) cm; 62.6(11.5) kg; 22.9(3.0) kg·m-2) participated in this STROBE-based cross-sectional study. Body mass, stature and TMST length were measured according to the ISAK protocol. Participants were randomly assigned to either the equation development group (n=81) or validation group (n=107). The new predictive equation of stature was derived by multiple linear regression analysis using TMST length, age and sex as predictors. Intraclass Correlation Coefficient (ICC) and Bland-Altman analysis were performed to assess agreement between the real and estimated stature. Results: The selected predictive equation of stature (R2=0.851; SEE=4.36 cm) did not include the age since this variable did not have statistical influence on the results: 117.156 - (6.245 x Sex) + (1.482 x TMST); sex = 0 for men and 1 for women. ICC (95% CI) of 0.851 (0.788, 0.896) was obtained. The 95% limits-of-agreement between real and estimated stature ranged from 7.00 to -10.28 cm (bias -1.64 cm). Conclusions: This new formula represents an ISAK-standardized, low-cost, and easy-to-apply method to estimate stature in population with mobility limitations (hospitalized, injured athletes, etc.) or in forensic anthropology. However, further external validation is needed.
{"title":"Estimation of Stature in Adults: Development and Validation of a New Predictive Formula using the Tibiale Mediale-Sphyrion Tibiale Length.","authors":"D. Bonilla, Laura Castrillón-Ruíz, Luisa F. Soto-Arenas, Mayra A. Márquez-Rodríguez, R. Kreider, J. Petro","doi":"10.14306/renhyd.26.1.1456","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1456","url":null,"abstract":"Introduction: Several regression equations for estimating stature have been used by health professionals in the clinical, nutritional, and forensic practice. However, there is a lack of standardization when taking measures and further population-specific equations are needed. We aimed to develop and validate an equation to estimate stature in adult population using the International Society for the Advancement of Kinanthropometry (ISAK)-standardized measurement Tibiale Mediale-Sphyrion Tibiale (TMST) length.\u0000Methodology: A total of 188 Colombian adult women and men (23.1(4.0) years; 165.0(8.5) cm; 62.6(11.5) kg; 22.9(3.0) kg·m-2) participated in this STROBE-based cross-sectional study. Body mass, stature and TMST length were measured according to the ISAK protocol. Participants were randomly assigned to either the equation development group (n=81) or validation group (n=107). The new predictive equation of stature was derived by multiple linear regression analysis using TMST length, age and sex as predictors. Intraclass Correlation Coefficient (ICC) and Bland-Altman analysis were performed to assess agreement between the real and estimated stature.\u0000Results: The selected predictive equation of stature (R2=0.851; SEE=4.36 cm) did not include the age since this variable did not have statistical influence on the results: 117.156 - (6.245 x Sex) + (1.482 x TMST); sex = 0 for men and 1 for women. ICC (95% CI) of 0.851 (0.788, 0.896) was obtained. The 95% limits-of-agreement between real and estimated stature ranged from 7.00 to -10.28 cm (bias -1.64 cm).\u0000Conclusions: This new formula represents an ISAK-standardized, low-cost, and easy-to-apply method to estimate stature in population with mobility limitations (hospitalized, injured athletes, etc.) or in forensic anthropology. However, further external validation is needed.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-31DOI: 10.14306/renhyd.26.1.1638
Eva Mª Navarrete Muñoz, Diego A. Bonilla, Amparo Gamero, A. Pérez-lópez, F. Petermann-Rocha, Tania Fernández-Villa, Macarena Lozano- Lorca, Édgar Pérez-Esteve, E. J. Nava González, Miguel Angelo Duarte Junior, N. Benítez Brito, Saby Camacho López, Rafael Almendra-Pegueros
{"title":"El equipo editorial rinde cuentas sobre el año 2021 y se plantea nuevos propósitos para el 2022: cumplir el Plan Estratégico 2020-2022 de la Revista Española de Nutrición Humana y Dietética","authors":"Eva Mª Navarrete Muñoz, Diego A. Bonilla, Amparo Gamero, A. Pérez-lópez, F. Petermann-Rocha, Tania Fernández-Villa, Macarena Lozano- Lorca, Édgar Pérez-Esteve, E. J. Nava González, Miguel Angelo Duarte Junior, N. Benítez Brito, Saby Camacho López, Rafael Almendra-Pegueros","doi":"10.14306/renhyd.26.1.1638","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1638","url":null,"abstract":"","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67028042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-18DOI: 10.14306/renhyd.26.s1.1510
Laura B Milde, Maria E. Monzon, J. Olivera, B. Garrido, M. Fajardo
Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbina seaweed powder and to analyze their effects on physicochemical and sensory quality Material and Methods: Pasta were made from cassava starch and corn flour (80:20), milk, egg, salt and xanthan gum, with the addition of Pyropia columbina seaweed powder (6.0 and 9.0%). Cooking quality (optimal cooking time, water absorption and cooking loss) and textural quality (firmness, springiness, chewiness and shear force) were analyzed; also, chemical composition, in vitro protein digestibility and general acceptance of the chosen formulation. Data obtained of the parameters were evaluated through ANOVA and Fisher's test (P<0.05). Results: Results showed that pasta enriched with 6.0% seaweed developed lower cooking loss regarding to control, better textural quality and sensory characteristics. This chosen formulation showed a significant increase in protein, ash, total dietary fiber and a decrease in fat content; which involved a decrease in available carbohydrates and caloric value. In addition, an increase in the mean protein digestibility value was obtained; as well as better flavor and global acceptance regarding to a commercial pasta with similar characteristics. Conclusions: Aggregate of 6.0% Pyropia columbina seaweed powder in the gluten-free pasta formulation increased protein, total dietary fiber and ash contents; in contrast, was significantly reduced fat content. Sensory evaluation results with consumers shown better flavor and acceptance regarding to a commercial pasta with similar characteristics.
{"title":"Development and consumer acceptance of gluten-free pasta enriched with Pyropia columbina. Physical, textural and nutritional properties.","authors":"Laura B Milde, Maria E. Monzon, J. Olivera, B. Garrido, M. Fajardo","doi":"10.14306/renhyd.26.s1.1510","DOIUrl":"https://doi.org/10.14306/renhyd.26.s1.1510","url":null,"abstract":"Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbina seaweed powder and to analyze their effects on physicochemical and sensory quality \u0000Material and Methods: Pasta were made from cassava starch and corn flour (80:20), milk, egg, salt and xanthan gum, with the addition of Pyropia columbina seaweed powder (6.0 and 9.0%). Cooking quality (optimal cooking time, water absorption and cooking loss) and textural quality (firmness, springiness, chewiness and shear force) were analyzed; also, chemical composition, in vitro protein digestibility and general acceptance of the chosen formulation. Data obtained of the parameters were evaluated through ANOVA and Fisher's test (P<0.05). \u0000Results: Results showed that pasta enriched with 6.0% seaweed developed lower cooking loss regarding to control, better textural quality and sensory characteristics. This chosen formulation showed a significant increase in protein, ash, total dietary fiber and a decrease in fat content; which involved a decrease in available carbohydrates and caloric value. In addition, an increase in the mean protein digestibility value was obtained; as well as better flavor and global acceptance regarding to a commercial pasta with similar characteristics. \u0000Conclusions: Aggregate of 6.0% Pyropia columbina seaweed powder in the gluten-free pasta formulation increased protein, total dietary fiber and ash contents; in contrast, was significantly reduced fat content. Sensory evaluation results with consumers shown better flavor and acceptance regarding to a commercial pasta with similar characteristics.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.14306/RENHYD.26.S2.1347
P. Pereira, F. S. Neves, V. S. Fontes, Angélica Atala Lombelo Campos, G. Machado-Coelho, E. Faria, M. P. Netto, Renata Maria Souza Oliveira, A. P. Cândido
Objective: The present study aims to assess the associations of adductor pollicis muscle thickness (APMT) with age, skin color, sexual maturation, anthropometric indicators and physical activity in Brazilian adolescents. Materials and methods: Cross-sectional study of adolescents aged 14-19 years. Weight, height, body mass index (BMI), arm circumference (AC), APMT, body fat, fat-free mass (FFM), fat-free mass index (FFMI), sexual maturation, time of physical activity and skin color were evaluated. APMT was associated with categorical variables using Mann-Whitney or Kruskal-Wallis tests and correlated with anthropometric variables using Spearman’s correlation. Linear regression was used with APMT as a dependent and the other variables as predictors. Data analysis was carried out in SPSS® software (version 17.0) with a 5% significance level. Results: 828 adolescents were evaluated, 57.6% female, with a mean age of 16.13 ± 1.20 years. APMT had an average value of 18.0 mm in females and 21.0 mm in males. The measure was greater in males, in more advanced stages of sexual maturation, overweight and physical activity. It presented a moderate correlation with FFM, FFMI, body fat and AC. In the final model of multiple linear regression for females, the variables AC and body fat explain 20.1% of the APMT variability. For men, the variables AC and FFMI explain 30.5% of the APMT variability. Conclusion: It is recommended that APMT be used in a complementary manner in the nutritional assessment of adolescents.
{"title":"Adductor pollicis muscle thickness in Brazilian adolescents and associations with nutritional status, sexual maturation and physical activity (EVA-JF Study)","authors":"P. Pereira, F. S. Neves, V. S. Fontes, Angélica Atala Lombelo Campos, G. Machado-Coelho, E. Faria, M. P. Netto, Renata Maria Souza Oliveira, A. P. Cândido","doi":"10.14306/RENHYD.26.S2.1347","DOIUrl":"https://doi.org/10.14306/RENHYD.26.S2.1347","url":null,"abstract":"Objective: The present study aims to assess the associations of adductor pollicis muscle thickness (APMT) with age, skin color, sexual maturation, anthropometric indicators and physical activity in Brazilian adolescents.\u0000Materials and methods: Cross-sectional study of adolescents aged 14-19 years. Weight, height, body mass index (BMI), arm circumference (AC), APMT, body fat, fat-free mass (FFM), fat-free mass index (FFMI), sexual maturation, time of physical activity and skin color were evaluated. APMT was associated with categorical variables using Mann-Whitney or Kruskal-Wallis tests and correlated with anthropometric variables using Spearman’s correlation. Linear regression was used with APMT as a dependent and the other variables as predictors. Data analysis was carried out in SPSS® software (version 17.0) with a 5% significance level.\u0000Results: 828 adolescents were evaluated, 57.6% female, with a mean age of 16.13 ± 1.20 years. APMT had an average value of 18.0 mm in females and 21.0 mm in males. The measure was greater in males, in more advanced stages of sexual maturation, overweight and physical activity. It presented a moderate correlation with FFM, FFMI, body fat and AC. In the final model of multiple linear regression for females, the variables AC and body fat explain 20.1% of the APMT variability. For men, the variables AC and FFMI explain 30.5% of the APMT variability.\u0000Conclusion: It is recommended that APMT be used in a complementary manner in the nutritional assessment of adolescents.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":" ","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48832089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.14306/RENHYD.26.S2.1303
Yunsook Kim, Anny Pamela Mirabal, Yomaira Tejeda, A. Encarnación, Josvane Japa Rodríguez, Massiel Méndez Jorge
Introducción: Los neonatos tienen una reserva nutricional limitada que los hace extremadamente vulnerables, por lo que es necesario un adecuado soporte nutricional. Los pacientes neonatales con procedimientos quirúrgicos son frecuentemente admitidos en la unidad de cuidados intensivos neonatales (UCIN). El objetivo del estudio fue analizar la frecuencia y características de las complicaciones metabólicas en los recién nacidos posoperatorios que recibieron soporte nutricional parenteral en la unidad de cuidados intensivos en el Hospital Pediátrico Dr. Hugo Mendoza en República Dominicana. Material y métodos: Estudio descriptivo y retrospectivo. Resultados: Las complicaciones más frecuentes fueron hiperglucemia para un 33,3%, seguido de trombocitopenia (21%) e hiponatremia (18%). Conclusiones: No se evidencia relación entre los días de administración de NP y la incidencia de complicaciones, ni se muestra relación entre la cantidad de días de nutrición parenteral y días de internamiento.
{"title":"Complicaciones metabólicas del soporte nutricional parenteral en los recién nacidos posoperatorios ingresados en la Unidad de Terapia Intensiva Neonatal del Hospital Pediátrico Dr. Hugo Mendoza","authors":"Yunsook Kim, Anny Pamela Mirabal, Yomaira Tejeda, A. Encarnación, Josvane Japa Rodríguez, Massiel Méndez Jorge","doi":"10.14306/RENHYD.26.S2.1303","DOIUrl":"https://doi.org/10.14306/RENHYD.26.S2.1303","url":null,"abstract":"Introducción: Los neonatos tienen una reserva nutricional limitada que los hace extremadamente vulnerables, por lo que es necesario un adecuado soporte nutricional. Los pacientes neonatales con procedimientos quirúrgicos son frecuentemente admitidos en la unidad de cuidados intensivos neonatales (UCIN). El objetivo del estudio fue analizar la frecuencia y características de las complicaciones metabólicas en los recién nacidos posoperatorios que recibieron soporte nutricional parenteral en la unidad de cuidados intensivos en el Hospital Pediátrico Dr. Hugo Mendoza en República Dominicana.\u0000Material y métodos: Estudio descriptivo y retrospectivo.\u0000Resultados: Las complicaciones más frecuentes fueron hiperglucemia para un 33,3%, seguido de trombocitopenia (21%) e hiponatremia (18%).\u0000Conclusiones: No se evidencia relación entre los días de administración de NP y la incidencia de complicaciones, ni se muestra relación entre la cantidad de días de nutrición parenteral y días de internamiento.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":" ","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47884317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.14306/RENHYD.26.S2.1337
Christian Berón, Florencia Köncke, M. Toledo
{"title":"Metodología aplicada en la estimación de la ingesta de alimentos por recordatorio de 24 horas en una población escolar que recibe alimentación en el centro educativo y en el hogar.","authors":"Christian Berón, Florencia Köncke, M. Toledo","doi":"10.14306/RENHYD.26.S2.1337","DOIUrl":"https://doi.org/10.14306/RENHYD.26.S2.1337","url":null,"abstract":"","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.14306/RENHYD.26.S1.1406
C. Curti, L. Fino, Ana Paula Olivares La Madrid, A. Ribeiro, D. T. Cunha, G. Vinderola, Costa Antunes Adriane Elisabete, Ramón Adriana Noemí
Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds. Materials and methods: seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted flour was suspended in water adjusted at pH 7 with 1N NaOH. The protein extract was filtered and spray-dried. Enriched yoghurts were obtained with the addition of lupin protein concentrate at 0.5, 1 and 1.5%. The chemical and fatty acid composition, the contents of polyphenols and flavonoids as well as the antioxidant activity were determined. The microbial quality and physicochemical properties (pH values, lactic acid content and percentage of syneresis) were evaluated in yoghurts during 28 days of storage. Results: Andean lupin concentrate showed high protein and carbohydrate contents (69% and 20%), unsaturated fatty acids (77%) mainly oleic, linoleic and α-linolenic acids as well as low atherogenic and thrombogenic indexes (0.07 and 0.44). The addition of the lupin protein concentrate at 1.5% into yoghurts increased the protein content. Enriched yoghurts showed higher unsaturated fatty acids, total polyphenol and flavonoid contents as well as lower atherogenic and thrombogenic indexes compared to the control. The lupin protein concentrate increased the ABTS radical scavenging activity, the ferric reducing power and the total antioxidant activity in yoghurts. Enriched and control yoghurts showed similar lactic acid bacterial counts. The counts for total and thermotolerant coliforms were under three MPN/mL and yeast and molds under 10 CFU/ mL. The pH values in enriched products were higher at days 1 and 7 of storage (4.82 and 4.95) compared to the control sample (4.72 and 4.85). The lactic acid content increased in all formulations at day 21. Enriched yoghurts showed lower syneresis than the control. Conclusions: Yoghurts enriched with lupin protein concentrate could represent nutritive and functional alternatives to prevent chronic diseases when consuming in a healthy diet.
{"title":"The addition of Andean lupin (Lupinus mutabilis) protein concentrate enhances the nutritive value and the antioxidant activity of yoghurt","authors":"C. Curti, L. Fino, Ana Paula Olivares La Madrid, A. Ribeiro, D. T. Cunha, G. Vinderola, Costa Antunes Adriane Elisabete, Ramón Adriana Noemí","doi":"10.14306/RENHYD.26.S1.1406","DOIUrl":"https://doi.org/10.14306/RENHYD.26.S1.1406","url":null,"abstract":"Introduction: Andean lupin seeds are under-exploited sources of nutrients and bioactive compounds.\u0000Materials and methods: seeds were debittered to remove toxic alkaloids, partially defatted with 70% ethanol, dried at 60°C and milled. The defatted flour was suspended in water adjusted at pH 7 with 1N NaOH. The protein extract was filtered and spray-dried. Enriched yoghurts were obtained with the addition of lupin protein concentrate at 0.5, 1 and 1.5%. The chemical and fatty acid composition, the contents of polyphenols and flavonoids as well as the antioxidant activity were determined. The microbial quality and physicochemical properties (pH values, lactic acid content and percentage of syneresis) were evaluated in yoghurts during 28 days of storage.\u0000Results: Andean lupin concentrate showed high protein and carbohydrate contents (69% and 20%), unsaturated fatty acids (77%) mainly oleic, linoleic and α-linolenic acids as well as low atherogenic and thrombogenic indexes (0.07 and 0.44). The addition of the lupin protein concentrate at 1.5% into yoghurts increased the protein content. Enriched yoghurts showed higher unsaturated fatty acids, total polyphenol and flavonoid contents as well as lower atherogenic and thrombogenic indexes compared to the control. The lupin protein concentrate increased the ABTS radical scavenging activity, the ferric reducing power and the total antioxidant activity in yoghurts. Enriched and control yoghurts showed similar lactic acid bacterial counts. The counts for total and thermotolerant coliforms were under three MPN/mL and yeast and molds under 10 CFU/ mL. The pH values in enriched products were higher at days 1 and 7 of storage (4.82 and 4.95) compared to the control sample (4.72 and 4.85). The lactic acid content increased in all formulations at day 21. Enriched yoghurts showed lower syneresis than the control.\u0000Conclusions: Yoghurts enriched with lupin protein concentrate could represent nutritive and functional alternatives to prevent chronic diseases when consuming in a healthy diet.\u0000 \u0000 ","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introducción: Se entiende por “desperdicio” de alimentos a las pérdidas derivadas de la decisión de desechar aquellos que todavía tienen valor, o a partes de ellos, y se asocia principalmente con ventas minoristas y consumidores. Dentro de los “desperdicios” se encuentran las cáscaras de vegetales, que se pueden rescatar e incluir como ingredientes en alimentos procesados. Metodología: Se elaboraron muestras de pan de molde cuya formulación base fue harina, aceite, levadura, sal, azúcar y agua. Se reemplazó 10% de la harina de trigo por harinas de cáscaras de manzana, zanahoria y zapallo (P2, P3 y P4 respectivamente). Las cáscaras de los vegetales se lavaron exhaustivamente, se deshidrataron a 60° por 12 horas y se molieron hasta obtener un polvo fino. Se elaboraron muestras de pan amasando la mezcla de ingredientes por 15 minutos, se dejó fermentar y luego se hornearon a 180°C por 50 minutos. Se determinó pérdida por cocción, composición nutricional, azúcares totales y aporte calórico. Las muestras de pan fueron evaluadas por 15 sujetos para conocer el cociente de saciedad y por 60 sujetos para establecer la preferencia sensorial. Resultados: La incorporación de harina cáscaras de vegetales no modificó, el contenido de proteínas, grasa total ni hidratos de carbono disponibles. La muestra P2 presentó el contenido de azúcares totales significativamente mayor (p<0,05), la fibra dietética fue mayor en todas las muestras con cáscaras de vegetales respecto a la muestra control (P1), y el contenido de energía disminuyó significativamente (p<0,05) en las muestras de pan con harina de cáscaras de vegetales. El coeficiente de saciedad fue mayor en la muestra P2 y fue menor en P1, sin diferencias significativas. La mayor preferencia sensorial fue para P3 y P2. Conclusión: La muestra de pan elaborada con cáscara de manzana al 10% resultó la mejor alternativa, con menor aporte calórico, mayor aporte de fibra dietética produjo mayor cociente de saciedad y mayor preferencia sensorial.
{"title":"Cáscaras de frutas y vegetales como ingrediente en pan: aporte nutricional, saciedad y preferencia sensorial","authors":"Vilma Quitral, Marcela Sepúlveda, Dominique Figueroa, Viviana Saa, Marcos Flores","doi":"10.14306/renhyd.26.s1.1467","DOIUrl":"https://doi.org/10.14306/renhyd.26.s1.1467","url":null,"abstract":"Introducción: Se entiende por “desperdicio” de alimentos a las pérdidas derivadas de la decisión de desechar aquellos que todavía tienen valor, o a partes de ellos, y se asocia principalmente con ventas minoristas y consumidores. Dentro de los “desperdicios” se encuentran las cáscaras de vegetales, que se pueden rescatar e incluir como ingredientes en alimentos procesados.\u0000Metodología: Se elaboraron muestras de pan de molde cuya formulación base fue harina, aceite, levadura, sal, azúcar y agua. Se reemplazó 10% de la harina de trigo por harinas de cáscaras de manzana, zanahoria y zapallo (P2, P3 y P4 respectivamente). Las cáscaras de los vegetales se lavaron exhaustivamente, se deshidrataron a 60° por 12 horas y se molieron hasta obtener un polvo fino. Se elaboraron muestras de pan amasando la mezcla de ingredientes por 15 minutos, se dejó fermentar y luego se hornearon a 180°C por 50 minutos. Se determinó pérdida por cocción, composición nutricional, azúcares totales y aporte calórico. Las muestras de pan fueron evaluadas por 15 sujetos para conocer el cociente de saciedad y por 60 sujetos para establecer la preferencia sensorial.\u0000Resultados: La incorporación de harina cáscaras de vegetales no modificó, el contenido de proteínas, grasa total ni hidratos de carbono disponibles. La muestra P2 presentó el contenido de azúcares totales significativamente mayor (p<0,05), la fibra dietética fue mayor en todas las muestras con cáscaras de vegetales respecto a la muestra control (P1), y el contenido de energía disminuyó significativamente (p<0,05) en las muestras de pan con harina de cáscaras de vegetales.\u0000El coeficiente de saciedad fue mayor en la muestra P2 y fue menor en P1, sin diferencias significativas. La mayor preferencia sensorial fue para P3 y P2.\u0000Conclusión: La muestra de pan elaborada con cáscara de manzana al 10% resultó la mejor alternativa, con menor aporte calórico, mayor aporte de fibra dietética produjo mayor cociente de saciedad y mayor preferencia sensorial.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-02DOI: 10.14306/RENHYD.26.S1.1246
G. Mangia, E. Negro, Santiago Toller Achaval, C. Gerstner, A. C. Fariña, J. Lavandera, M. R. Williner
Introducción: Las Guías Alimentarias para la Población Argentina recomiendan una ingesta diaria de 3 porciones de leche, yogur y/o queso, preferentemente descremados. Sin embargo, la Segunda Encuesta Nacional de Nutrición y Salud (2019) informó que solo 4 de 10 adolescentes y adultos los consumen, al menos una vez al día. El objetivo del presente trabajo fue determinar el contenido de minerales y la contribución de una porción de los alimentos antes mencionados a la ingesta diaria recomendada (IDR). Material y métodos: Se cuantificó calcio (Ca), sodio (Na), potasio (K), hierro (Fe), zinc (Zn), manganeso (Mn) y cobre (Cu) por absorción atómica y fósforo (P) por espectrofotometría visible en 12 leches, 11 yogures, 22 quesos blandos (QB), 23 quesos semiduros (QSD) y 12 quesos duros (QD); y se estableció que un alimento es fuente de algún mineral cuando una porción aporta más del 15% de la IDR para dicho nutriente. Resultados: En promedio, el contenido de Ca, P y Na en yogures es significativamente menor al de leches, mientras que el Fe y Zn presentan valores significativamente más elevados. Por otro lado, en todos los quesos el contenido mineral, excepto el K, es significativamente mayor que en leches y yogures. Conclusiones: Según el porcentaje de valor diario las leches y QSD son fuente de Ca y P, y los yogures de P, mientras los QB y QD son fuente de Ca, P y Zn. Estos hallazgos resultan útiles al momento de establecer pautas nutricionales, con la finalidad de facilitar y promover la adopción de hábitos saludables.
{"title":"Contribución por porción de leche, yogur y quesos a la ingesta diaria recomendada de minerales","authors":"G. Mangia, E. Negro, Santiago Toller Achaval, C. Gerstner, A. C. Fariña, J. Lavandera, M. R. Williner","doi":"10.14306/RENHYD.26.S1.1246","DOIUrl":"https://doi.org/10.14306/RENHYD.26.S1.1246","url":null,"abstract":"Introducción: Las Guías Alimentarias para la Población Argentina recomiendan una ingesta diaria de 3 porciones de leche, yogur y/o queso, preferentemente descremados. Sin embargo, la Segunda Encuesta Nacional de Nutrición y Salud (2019) informó que solo 4 de 10 adolescentes y adultos los consumen, al menos una vez al día. El objetivo del presente trabajo fue determinar el contenido de minerales y la contribución de una porción de los alimentos antes mencionados a la ingesta diaria recomendada (IDR).\u0000Material y métodos: Se cuantificó calcio (Ca), sodio (Na), potasio (K), hierro (Fe), zinc (Zn), manganeso (Mn) y cobre (Cu) por absorción atómica y fósforo (P) por espectrofotometría visible en 12 leches, 11 yogures, 22 quesos blandos (QB), 23 quesos semiduros (QSD) y 12 quesos duros (QD); y se estableció que un alimento es fuente de algún mineral cuando una porción aporta más del 15% de la IDR para dicho nutriente.\u0000Resultados: En promedio, el contenido de Ca, P y Na en yogures es significativamente menor al de leches, mientras que el Fe y Zn presentan valores significativamente más elevados. Por otro lado, en todos los quesos el contenido mineral, excepto el K, es significativamente mayor que en leches y yogures.\u0000Conclusiones: Según el porcentaje de valor diario las leches y QSD son fuente de Ca y P, y los yogures de P, mientras los QB y QD son fuente de Ca, P y Zn. Estos hallazgos resultan útiles al momento de establecer pautas nutricionales, con la finalidad de facilitar y promover la adopción de hábitos saludables.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":"1 1","pages":""},"PeriodicalIF":0.4,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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