Oscar J. Mendoza-Palencia, Omar A. Perez-Sierra, Ramiro Torres-Gallo, Fabián A Ortega-Quintana, Everaldo J. Montes-Montes, Ricardo D. Andrade
The aim of this research was to measure the effect of maltodextrin and gum Arabic on the rheological behavior of the sapote pulp. The rheological behavior of fruit pulp is modified with the addition of encapsulants which in turn influences the energetic performance of spray drying. In such processes, both maltodextrin and gum arabic are used as encapsulants of fruit pulp and acting as sugars protectors and thus reducing caramelization reactions. The experiment was conducted under a completely randomized design with 2×4 factorial arrangements (Factors: encapsulants and concentration). A Rheometer (AR 1500ex) was used for conducting the flow trials on continuous ramp on the pulp with encapsulants concentrations of 15, 20, 25 and 30% (w/w). Ostwald de Waele’s model was adjusted to apparent viscosity data with determination coefficients greater than 0.994, apart from that, the consistency index (k) and the flow behavior index (n) showed significant differences (p≤0.05) between encapsulants and concentrations used. Those n values lower than one characterize the encapsulated pulp as pseudoplastic flow and the presence of hysteresis among the ascending and descending curves indicate that this is time-dependent fluid with thixotropic nature. The apparent viscosity of the pulp increased with the rise in the encapsulants concentration for the same shear rate, being the gum arabic the one with the greater values. Results will contribute to the improvement of the pump systems design of spray dryers.
本研究的目的是测量麦芽糖糊精和阿拉伯树胶对果浆流变行为的影响。包封剂的加入改变了果肉的流变特性，从而影响了喷雾干燥的能量性能。在这种过程中，麦芽糊精和阿拉伯胶都被用作果肉的包封剂，作为糖的保护剂，从而减少焦糖化反应。实验采用2×4因子排列(因子:胶囊剂和浓度)的完全随机设计。使用流变仪(AR 1500ex)在包封剂浓度为15、20、25和30% (w/w)的纸浆上进行连续斜坡流动试验。将Ostwald de Waele的模型调整为决定系数大于0.994的表观黏度数据，且黏度指数(k)和流动性能指数(n)在不同浓度的灌封剂之间存在显著差异(p≤0.05)。当n值小于1时，包封浆为假塑性流动，上升曲线和下降曲线之间存在滞回，表明这是一种具有触变性质的时变流体。在剪切速率相同的情况下，随着包封剂浓度的增加，纸浆的表观粘度增大，阿拉伯胶的表观粘度值较大。研究结果将有助于改进喷雾干燥机泵系统的设计。
{"title":"Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (Calocarpum sapota Merr) Pulp","authors":"Oscar J. Mendoza-Palencia, Omar A. Perez-Sierra, Ramiro Torres-Gallo, Fabián A Ortega-Quintana, Everaldo J. Montes-Montes, Ricardo D. Andrade","doi":"10.19026/AJFST.16.5946","DOIUrl":"https://doi.org/10.19026/AJFST.16.5946","url":null,"abstract":"The aim of this research was to measure the effect of maltodextrin and gum Arabic on the rheological behavior of the sapote pulp. The rheological behavior of fruit pulp is modified with the addition of encapsulants which in turn influences the energetic performance of spray drying. In such processes, both maltodextrin and gum arabic are used as encapsulants of fruit pulp and acting as sugars protectors and thus reducing caramelization reactions. The experiment was conducted under a completely randomized design with 2×4 factorial arrangements (Factors: encapsulants and concentration). A Rheometer (AR 1500ex) was used for conducting the flow trials on continuous ramp on the pulp with encapsulants concentrations of 15, 20, 25 and 30% (w/w). Ostwald de Waele’s model was adjusted to apparent viscosity data with determination coefficients greater than 0.994, apart from that, the consistency index (k) and the flow behavior index (n) showed significant differences (p≤0.05) between encapsulants and concentrations used. Those n values lower than one characterize the encapsulated pulp as pseudoplastic flow and the presence of hysteresis among the ascending and descending curves indicate that this is time-dependent fluid with thixotropic nature. The apparent viscosity of the pulp increased with the rise in the encapsulants concentration for the same shear rate, being the gum arabic the one with the greater values. Results will contribute to the improvement of the pump systems design of spray dryers.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"518 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77145698","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}
Avilez Yomar D., De Paula Claudia D., Pastrana Yenis I.
The objective of this study was prepared a fried restructured sweet potato using an alginate/sulfate/Tripolyphosphate gelation System (PPTS) evaluating sensory and nutritional properties. Fried products, although very desirable, have a disadvantage in that their fat contents are high. The gelling system provides a product with consistent texture and acceptable by the consumer 15 formulations were prepared varying concentrations of alginate (0.35-0.70 g/100 g), calcium sulfate (0.50-0.75 g/100 g) and PPTS (0.09-0.18 g/100 g). The ingredients were mixed until the gel was obtained, then embedded in guts 2 cm in diameter and stored at -20°C. The fried products were characterized through the AOAC (2012) methods, the preference (ordering), sensorial acceptance (hedonic scale of 9 points) and intention to buy (5 points) were evaluated with 50 consumers. Data were analyzed by analysis of variance and Tukey’s test (p≤0.05). The formulations presented differences (p≤0.05), those with the lowest fat absorption were F10 (25.72%) and F14 (26.38%), with F11 (27.51%) and F13 (27.78%). The ones with the highest water retention were formulations F12 (49.07%) and F9 (48.17%) (p≤0.05). The fiber and protein contents of the formulations showed no differences (p>0.05). The most preferred formulations were F1, F6, F10, F11 and F14 (p≤0.05). The tasters did not find significant differences (p>0.05), in the attributes of softness, crocancy and flavor to sweet potato. Formulations F6, F10 and F11 were among the terms of greater enjoyability and those with better intention to purchase were formulations F10 and F11 (p≤0.05).
{"title":"Sensorial and Physicochemical Characterization of a Restructured Fried Sweet Potato (Ipomonea batata L.) Using a Gelation System","authors":"Avilez Yomar D., De Paula Claudia D., Pastrana Yenis I.","doi":"10.19026/ajfst.16.5933","DOIUrl":"https://doi.org/10.19026/ajfst.16.5933","url":null,"abstract":"The objective of this study was prepared a fried restructured sweet potato using an alginate/sulfate/Tripolyphosphate gelation System (PPTS) evaluating sensory and nutritional properties. Fried products, although very desirable, have a disadvantage in that their fat contents are high. The gelling system provides a product with consistent texture and acceptable by the consumer 15 formulations were prepared varying concentrations of alginate (0.35-0.70 g/100 g), calcium sulfate (0.50-0.75 g/100 g) and PPTS (0.09-0.18 g/100 g). The ingredients were mixed until the gel was obtained, then embedded in guts 2 cm in diameter and stored at -20°C. The fried products were characterized through the AOAC (2012) methods, the preference (ordering), sensorial acceptance (hedonic scale of 9 points) and intention to buy (5 points) were evaluated with 50 consumers. Data were analyzed by analysis of variance and Tukey’s test (p≤0.05). The formulations presented differences (p≤0.05), those with the lowest fat absorption were F10 (25.72%) and F14 (26.38%), with F11 (27.51%) and F13 (27.78%). The ones with the highest water retention were formulations F12 (49.07%) and F9 (48.17%) (p≤0.05). The fiber and protein contents of the formulations showed no differences (p>0.05). The most preferred formulations were F1, F6, F10, F11 and F14 (p≤0.05). The tasters did not find significant differences (p>0.05), in the attributes of softness, crocancy and flavor to sweet potato. Formulations F6, F10 and F11 were among the terms of greater enjoyability and those with better intention to purchase were formulations F10 and F11 (p≤0.05).","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"255 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76172197","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}
Marlyn Merino Lechuga, M. Barrios, Andrea Mancilla Viloria, Norleyn M. Navas Guzman, L. Quiñones
Foodborne diseases are one of the main public health problems worldwide, especially due to the consumption of foods that made with poor hygienic practices, such as those prepared on a public thoroughfare. Some factors that contribute to its contamination are the use of non-potable water, inadequate handling, cross-contamination and environmental contamination. This study aimed to perform a sanitary profile with the completion of a survey of 12 food stalls to evaluate their hygienic and sanitary quality and through observation. Four samples of food were taken from each stand, for a total of 48 samples such as hamburger, hot dog, pizza, meat empanada, stuffed potato, stuffed arepa, chicken skewer, chicken finger, fruit salad and orange juice. Coliforms, Escherichia coli and Staphylococcus aureus were analyzed. 83.3% of the samples exceeded the acceptable limits of coliforms and in the 16.7%, it was detected Escherichia coli . No S. aureus was detected in any sample. Eighty-three point three percent of the vendors do not wear appropriate clothing, 75% use accessories and 83.3% do not use potable water for hand washing. Thirty-three point three percent of the stalls do not have surface with sanitary material, 100% do not have access to sanitary service and drinking water, 58.3% have the presence of animals in their surroundings, 50% have uncovered garbage containers, 91.7% store food at high temperatures and 100% do not have a sanitary authorization of operation. The lack of good hygiene practices in the food stalls on this public thoroughfare affects the quality and safety of food, making it a risk to the health of consumers.
{"title":"Hygienic and Sanitary Quality in Street Food Stalls Located in a University Sector of Barranquilla, Colombia","authors":"Marlyn Merino Lechuga, M. Barrios, Andrea Mancilla Viloria, Norleyn M. Navas Guzman, L. Quiñones","doi":"10.19026/AJFST.16.5949","DOIUrl":"https://doi.org/10.19026/AJFST.16.5949","url":null,"abstract":"Foodborne diseases are one of the main public health problems worldwide, especially due to the consumption of foods that made with poor hygienic practices, such as those prepared on a public thoroughfare. Some factors that contribute to its contamination are the use of non-potable water, inadequate handling, cross-contamination and environmental contamination. This study aimed to perform a sanitary profile with the completion of a survey of 12 food stalls to evaluate their hygienic and sanitary quality and through observation. Four samples of food were taken from each stand, for a total of 48 samples such as hamburger, hot dog, pizza, meat empanada, stuffed potato, stuffed arepa, chicken skewer, chicken finger, fruit salad and orange juice. Coliforms, Escherichia coli and Staphylococcus aureus were analyzed. 83.3% of the samples exceeded the acceptable limits of coliforms and in the 16.7%, it was detected Escherichia coli . No S. aureus was detected in any sample. Eighty-three point three percent of the vendors do not wear appropriate clothing, 75% use accessories and 83.3% do not use potable water for hand washing. Thirty-three point three percent of the stalls do not have surface with sanitary material, 100% do not have access to sanitary service and drinking water, 58.3% have the presence of animals in their surroundings, 50% have uncovered garbage containers, 91.7% store food at high temperatures and 100% do not have a sanitary authorization of operation. The lack of good hygiene practices in the food stalls on this public thoroughfare affects the quality and safety of food, making it a risk to the health of consumers.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79930616","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}
S. J. Miranda, Mayra Alejandra Gutierrez Quiroz, Yelitza Aguas Mendoza, M. J. Tavera-Quiroz, Rafael Enrique Olivero Verbel
The aim of this study was to evaluate the color changes in avocado puree by Computer Vision System analysis as a useful parameter to determine inhibitory behavior of lyophilized avocado seed, fresh seed, seed coat and citric acid on enzymatic browning during storage at room temperature and cooling. Enzymatic browning can be an undesirable phenomenon in many fruits and vegetables producing color alterations. These can reduce commercial value of food products, or even make them unacceptable to consumers. Following up this reaction through low cost and easy to use technological tools is very important to avoid quality losses. In this research study, different samples of avocado puree were prepared and analyzed under cooling and room storage. Color changes were analyzed using the CIEL*a*b, h° and C* coordinates and Color Index (CI) was calculated. For both storage conditions, L* value decreased for control and sample with citric acid added and CCI calculated did not show significant differences among analyzed samples. However, a maximum CIC value was obtained for the sample treated with citric acid and a minimum for the sample with lyophilized seed, which might give indications of inhibitory action of seed, independently of storage conditions. Through use of chromatic techniques, it was possible to follow color variations in avocado puree effectively.
{"title":"Chromatic Techniques to Evaluate Inhibition of Enzymatic Browning in Avocado Puree","authors":"S. J. Miranda, Mayra Alejandra Gutierrez Quiroz, Yelitza Aguas Mendoza, M. J. Tavera-Quiroz, Rafael Enrique Olivero Verbel","doi":"10.19026/AJFST.16.5966","DOIUrl":"https://doi.org/10.19026/AJFST.16.5966","url":null,"abstract":"The aim of this study was to evaluate the color changes in avocado puree by Computer Vision System analysis as a useful parameter to determine inhibitory behavior of lyophilized avocado seed, fresh seed, seed coat and citric acid on enzymatic browning during storage at room temperature and cooling. Enzymatic browning can be an undesirable phenomenon in many fruits and vegetables producing color alterations. These can reduce commercial value of food products, or even make them unacceptable to consumers. Following up this reaction through low cost and easy to use technological tools is very important to avoid quality losses. In this research study, different samples of avocado puree were prepared and analyzed under cooling and room storage. Color changes were analyzed using the CIEL*a*b, h° and C* coordinates and Color Index (CI) was calculated. For both storage conditions, L* value decreased for control and sample with citric acid added and CCI calculated did not show significant differences among analyzed samples. However, a maximum CIC value was obtained for the sample treated with citric acid and a minimum for the sample with lyophilized seed, which might give indications of inhibitory action of seed, independently of storage conditions. Through use of chromatic techniques, it was possible to follow color variations in avocado puree effectively.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81269105","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}
Emiro A. Lopez-Acosta, Omar A. Perez-Sierra, Fabián A Ortega-Quintana, Everaldo J. Montes-Montes, Maria N. Martinez-Miranda
The aim of this study was present a Phenomenological Based Semi-physical Model (PBSM) for the milk evaporation process. The evaporation is the elimination of solvent in form of water steam from a solution. In the dairy industry, the evaporation is a pretreatment for the powder milk processes that reduce the cost of the drying process, storage and transport. Thus, an appropriated mathematical model is necessary in order to get a good control and optimized process of milk evaporation, which allows obtaining a high-quality product. Previous studies have presented mathematical models for the evaporation process. However, the majority of these models are based on maintaining constant values such as the thermal properties of fluids, latent heat of vaporization and global coefficient of heat transfer, among others and this means that there will be high errors of predictions. The aim of this model was to predict the temperature, concentration and milk level in the evaporator. The model obtained was solved using the Runge-Kutta method with the software “LABVIEW 2011” and it was quantitatively validated with experimental data from a real process using the absolute mean error. The experimental data of temperature, concentration and milk level in the evaporator were obtained applying step-like disturbances in the process variables: vacuum pressure in the evaporation chamber, steam flow and milk feeding flow. The quantitative validation showed that the obtained model can predict satisfactorily the dynamic behavior of the target variables of the milk evaporation process because the error was less than 5%.
{"title":"Phenomenological based Semi-Physical Model for the Milk Evaporation Process","authors":"Emiro A. Lopez-Acosta, Omar A. Perez-Sierra, Fabián A Ortega-Quintana, Everaldo J. Montes-Montes, Maria N. Martinez-Miranda","doi":"10.19026/ajfst.16.5941","DOIUrl":"https://doi.org/10.19026/ajfst.16.5941","url":null,"abstract":"The aim of this study was present a Phenomenological Based Semi-physical Model (PBSM) for the milk evaporation process. The evaporation is the elimination of solvent in form of water steam from a solution. In the dairy industry, the evaporation is a pretreatment for the powder milk processes that reduce the cost of the drying process, storage and transport. Thus, an appropriated mathematical model is necessary in order to get a good control and optimized process of milk evaporation, which allows obtaining a high-quality product. Previous studies have presented mathematical models for the evaporation process. However, the majority of these models are based on maintaining constant values such as the thermal properties of fluids, latent heat of vaporization and global coefficient of heat transfer, among others and this means that there will be high errors of predictions. The aim of this model was to predict the temperature, concentration and milk level in the evaporator. The model obtained was solved using the Runge-Kutta method with the software “LABVIEW 2011” and it was quantitatively validated with experimental data from a real process using the absolute mean error. The experimental data of temperature, concentration and milk level in the evaporator were obtained applying step-like disturbances in the process variables: vacuum pressure in the evaporation chamber, steam flow and milk feeding flow. The quantitative validation showed that the obtained model can predict satisfactorily the dynamic behavior of the target variables of the milk evaporation process because the error was less than 5%.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84422611","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}
{"title":"Contamination by Pathogenic Microorganisms in Water used for Agricultural Irrigation on the Sabana de Bogota, Colombia","authors":"A. Heliodoro, C. Martha","doi":"10.19026/ajfst.16.5972","DOIUrl":"https://doi.org/10.19026/ajfst.16.5972","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"25 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91492238","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}
Pastrana Yenis I., De Paula Claudia D., Colorado Melissa F., Suarez Maria R., Simanca Monica M.
{"title":"Sanitary Hygiene Diagnosis for Street Food Sales in Cerete (Cordoba), Colombia","authors":"Pastrana Yenis I., De Paula Claudia D., Colorado Melissa F., Suarez Maria R., Simanca Monica M.","doi":"10.19026/ajfst.16.5954","DOIUrl":"https://doi.org/10.19026/ajfst.16.5954","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84756935","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}
{"title":"Comparison of Immunoassay and High Performance Liquid Chromatography Methods for Determining Aflatoxin M1 in Raw Milk","authors":"Belkys Xiomara Diaz, O. L. Rojas, Isaac Dodino","doi":"10.19026/ajfst.16.5973","DOIUrl":"https://doi.org/10.19026/ajfst.16.5973","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84167769","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}
The objective of the study was to determine the level of food and nutritional security in families of children under 10 years of age with malnutrition attended in the program for growth and development of the hospital State Social Enterprise of Galapa (ESE Galapa) in Galapa (Atlantico, Colombia). A descriptive cross-sectional study was carried out with a sample randomly selected of 170 families that attended the program during 2015, with 70% of minimum attendance required. The variables considered were, social and demographic conditions, nutritional status and level of food security. Food security status was classified using the Latin-American and Caribbean Scale of Food Safety (ELCSA) as an instrument for data collection. Forty-five-point three percent of the families presented food and nutritional insecurity, families with children in risk of malnutrition and obesity presented major trend of food and nutritional severe insecurity. The prevalence of the nutritional condition as well as the food and nutritional insecurity of this population is related directly on the parent’s occupation, their income and their ages, since 57.64% was unemployed, 39.41% of the parents only earn a minimum wage and 68.3% are between 15 and 30 years old. The study showed that families with boys and girls with malnutrition are on low food insecurity level corresponding to 25.9% among all.
{"title":"Food and Nutrition Security in Families with Boys and Girls under 10 Years of Age with Malnutrition in Galapa, Atlantico Colombia","authors":"Aleyda Parra Castillo, Sandra Gomez Aguirre","doi":"10.19026/ajfst.16.5952","DOIUrl":"https://doi.org/10.19026/ajfst.16.5952","url":null,"abstract":"The objective of the study was to determine the level of food and nutritional security in families of children under 10 years of age with malnutrition attended in the program for growth and development of the hospital State Social Enterprise of Galapa (ESE Galapa) in Galapa (Atlantico, Colombia). A descriptive cross-sectional study was carried out with a sample randomly selected of 170 families that attended the program during 2015, with 70% of minimum attendance required. The variables considered were, social and demographic conditions, nutritional status and level of food security. Food security status was classified using the Latin-American and Caribbean Scale of Food Safety (ELCSA) as an instrument for data collection. Forty-five-point three percent of the families presented food and nutritional insecurity, families with children in risk of malnutrition and obesity presented major trend of food and nutritional severe insecurity. The prevalence of the nutritional condition as well as the food and nutritional insecurity of this population is related directly on the parent’s occupation, their income and their ages, since 57.64% was unemployed, 39.41% of the parents only earn a minimum wage and 68.3% are between 15 and 30 years old. The study showed that families with boys and girls with malnutrition are on low food insecurity level corresponding to 25.9% among all.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83794457","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}
{"title":"Effect of Maturity State of Avocado (Persea Americana Mill. cv. Hass) on Seed Characteristics","authors":"Yepes Diana, M. C. Carlos, Cadena Edith","doi":"10.19026/AJFST.16.5971","DOIUrl":"https://doi.org/10.19026/AJFST.16.5971","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"196 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75767741","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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