Showing papers in "Archivos Latinoamericanos De Nutricion in 1998"

Absorción del hierro de los alimentos. Papel de la vitamina A.

Abstract: Iron and vitamin A are essential nutrients for human growing, development and maintenance. Deficiency of these elements is a public health problem especially in developing countries. Recently it has been reported that vitamin A has a favorable effect on iron absorption, probably due to the formation of an iron-vitamin A chelate, that keeps iron soluble and available for absorption. This vitamin establishes a competence with other iron-binding molecules (phytates and polyphenols) that are not absorbed and render insoluble iron. Food enrichment programs with both iron and vitamin A, will provide these two essential nutrients and also an enhanced iron absorption even from diets with a high content of inhibitors.

[Effect of raw and cooked nopal (Opuntia ficus indica) ingestion on growth and profile of total cholesterol, lipoproteins, and blood glucose in rats].

Abstract: Two different concentrations (approx. 6 and 12%) and two presentations (raw and cooked) of dehydrated nopal were fed to laboratory rats and growth and serum total cholesterol, lipoprotein profile and glucose determined. Samples of raw and cooked nopal were chemically characterized for moisture, protein, ash, crude fiber, ether extract, total dietary fiber, reducing sugars, amino acids, minerals and gross energy. Cooking slightly affected some of the nutrients analyzed. After one month feeding, blood was withdrawn via intracardiac puncture and serum glucose, total cholesterol, HDL, LDL, and VLDL were determined. Rats fed 12% nopal had lower weight gains (P 0.05) glucose, total cholesterol and HDL cholesterol levels. However, rats fed raw nopal at the 12% concentration level had a 34% reduction in LDL cholesterol levels; thus, it was concluded that raw nopal had a potentially beneficial effect for hypercholesterolemic individuals.

[Gamma-oryzanol: an important component in rice brain oil].

Abstract: Gamma-oryzanol, a mixture of ferulic acid esters of sterol and triterpene alcohols, it occurs in rice bran oil at a level of 1 to 2%, where it serves as natural antioxidant. Recent research has shown that gamma-Oryzanol can lower the cholesterol levels in the blood, lowering the risk of coronary heart disease, besides that, also has been used in Japan like natural antioxidant in foods, beverages and cosmetics. This review refers to aspects about gamma-Oryzanol, like its physiochemical properties, its presence in the rice bran oil, its antioxidant and hypocholesterolemic activity, as well as, identification, quantitation and extraction methods.

Fatty acid composition of beef, pork, and poultry fresh cuts, and some of their processed products.

Abstract: Numerous researchers have shown that dietary fats and oils may affect blood lipid levels and the development of cardiovascular diseases, but consumers are receiving mixed messages about the percentage of fat they should consume in their diets, and they can make proper food choices only when they have the right information. Fatty acid profiles of the meat food products in the Venezuelan diet were determined. Methyl esters were analyzed by gas chromatography on a PT 10% Silar-10C on Gas-Chrom Q 100/120 mesh column. Beef cuts presented a predominant presence of oleic acid (36.21%), palmitic (25.67%) and stearic (20.97). Oleic and palmitic acids are present in pork meat at 42.83 and 24.15% respectively; with lesser quantities of stearic and higher amounts of linoleic acid than beef. Poultry products showed a high content of linoleic (19.54%) and low content of stearic (8.22%) acids. Pork, poultry products, and beef liver presented a considerable amount of linoleic acid 11.85%, 19.54%, and 12.09%, respectively.

Composición química de tres cepas mexicanas de setas (Pleurotus ostreatus)

Abstract: The chemical composition of three Mexican strains of Pleurotus ostreatus (INIREB-8, CDBB-H-896 and CDBB-H-897), were determined. The mushrooms were cultivated on wheat straw in a greenhouse (22-28 degrees C temperature and 80 +/- 5% of relative humidity). Fruits bodies of P. ostreatus contained (all values are expressed in g/100 g dry wt.), protein (N x 6.25): 24.64 +/- 0.21-28.50 +/- 0.26; lipids: 1.10 +/- 0.16-1.85 +/- 0.22; mineral matter: 7.66 +/- 0.23-8.79 +/- 0.25; dietary fibre: 32.14 +/- 0.14-36.81 +/- 0.40; and available carbohydrates: 26.33 +/- 1.04-30.46 +/- 0.21. They contain vitamins (mg/100 g dry wt): riboflavin: 3.31-3.7, thiamin: 1.92-1.96, niacin: 35.98-36.56 and ascorbic acid: 28-35. The main fatty acid was linoleic (0.70-1.19 g/100 g dry wt), it was also reported a low calcium and phosphorus content. Concluding the Pleurotus ostreatus could be a source of some of the complex B vitamins, dietary fiber, protein and linoleic acid.

Effects of dietary polyunsaturated fatty acids on rat brain plasma membrane fatty acid composition.

Abstract: The effects of four different diets on phospholipid fatty acid composition of rat brain plasma membranes were evaluated. Rats were given a semisynthetic diet in which lipids were supplied by 5% peanut oil (n-3 PUFA deficient diet), cod liver oil (n-6 PUFA deficient diet), partially hydrogenated palm oil (total PUFA deficient diet) or a mixture of peanut and rapeseed oil (control group). Animals fed the total PUFA deficient diet had significantly lower body and brain weights than the control group (p < 0.05). Lower brain cholesterol and phospholipids also were observed in animals fed the total PUFA deficient diet, whereas the brain of animals fed the n-6 PUFA deficient diet had higher levels of these lipid components than the control group (p < 0.05). Phosphatidylcholine and phosphatidylethanolamine were mutually replaced in animals fed the n-6 and n-3 PUFA deficient diets, so that the sum of these two membrane constituents was maintained around 77% of total phospholipids. Brain phospholipid fatty acid composition was significantly modified by the diets studied. Thus, despite being a highly protected organ, the fatty acid composition of the brain can be extensively modulated by dietary lipids.

Amino acid composition evaluation of Pleurotus spp. cultivated in banana leaves

Abstract: The protein quality of edible mushrooms besides being species/strain specific, could also vary with the growth substrate. The aim of this work was to determine the amino acid composition of the protein from edible mushrooms--Pleurotus sp. "Florida" (L1), P. ostreatoroseus (L2) and P. sajor-caju (L3), cultivated on banana leaves (BL) single and, mixed with sugar cane bagasse (BLSCB). Total amino acids, cystine and tryptophan were evaluated; the chemical score index and PDCAAS--"protein digestibility-correct amino acid scoring" were calculated. From both substrates, the studied species contain all essential amino acids; in decreasing order, the amino acids in great amounts were glutamic acid, aspartic acid, leucine and lysine. The L1 chemical score was 90.4, with limitation in sulfur and aromatic amino acids when from BL substrate; and, from BLSC substrate the chemical score was 88.7 with limitation in aromatics only. The L2 and L3 was 100, 0, independent of cultivation substrate. The calculated PDCAAS value, considering 90% of recommended digestibility, varied between 80.0-96%. The L1 proteins were limiting in sulfur and aromatic amino acids and had the lowest value of PDCAAS (approximately 80.0) in both substrates; the L3 proteins were limiting in aromatic, sulfur and tryptophan, dependent of cultivation substrate; the L2 proteins had the greatest value of PDCAAS (approximately 96%) and were limiting in aromatic and/or sulfur amino acids, dependent of cultivation substrate. Considering the conditions of this study, the protein of the studied species is incomplete, although of high biological value, comparable to meet.

[The cholesterol-lowering effect of black beans (Phaseolus vulgaris, L.) without hulls in hypercholesterolemic rats].

Abstract: The cholesterol-lowering property of beans has been shown in several studies. The propose of the present work was to investigate the effect of black beans (Phaseolus vulgaris, L.) without hulls on blood cholesterol of hypercholesterolemic rats. Four groups of 8 male rats, Wistar strain, initial body weight of 200 g were kept at +/- 25 degrees C in a light-dark cycle of 12 h, for 28 days. The group Standard received a basal casein diet. Group Control received the basal diet added of 1% cholesterol plus 0.1% cholic acid. The group BB received a diet similar to the Control, substituted by 30% black beans, on dry-weight. The group SBB received black beans without hulls, equivalent to 30% of whole beans. The addition of cholesterol and cholic acid raised blood cholesterol levels of rats on Control diet by 58%, in relation to the Standard. BB diet reduced blood cholesterol by 15% (non-significant-NS) and SBB diet reduced (p < 0.05) by 35%, in relation to the Control diet. The levels of HDL-cholesterol were reduced (p < 0.05) by both bean diets. SBB diet promoted a higher excretion of fecal cholesterol, compared to the Control. This suggests that beans without hulls promote a higher cholesterol output and that the whole beans, although had lowered blood cholesterol (NS), kept it in the enterohepatic circulation. The hypocholesterolemic compounds of beans seem to be located in the inner part of the grain. Further studies are necessary to identify these compounds and to elucidate their mechanisms of action.

The street food culture of Guatemala City: a case study from a downtown, urban park.

Abstract: This study investigated the structure and environment of 31 street food vendors in an urban park in the downtown area of Guatemala City. Vendors were interviewed and observed in order to assess the quality, safety, and accessibility of street food. The street food vending in the park consisted of five types: whole meal, snack, beverage, fruits, and carts. A great variety of typical Guatemalan meals, as well as ready-to-eat fruits and hot dog chapin (hot dog with cabbage and avocado cream), were found in the park. The food preparation and handling revealed inadequacies concerning the hygiene. Circumstances, such as the lack of portable water near the vending site and unhygienic sanitary facilities, supported the transmission of pathogens. The clientele was of all ages, and included female as well as the male purchasers. Typical clients came from the surrounding area, i.e. the employees of civil and private offices, commercial businesses, and the non-food vendors of the park. Comparing the economy of street food with the definition of very poor in Guatemala, the prices on the street were often above the daily money needed for a basic food basket. However, a special clientele were the very poor, such as the street children and handicapped people, who earned their meals by helping out at the vending sites. Mainly female street food vendors were found at the whole meal, snack, and refreshment sites whereas men sold predominantly at the carts. For all of the vendors, it was the main source of income and for many families the only one.

Methods for extracting chitin from shrimp shell waste

Abstract: Shrimp shell waste obtained from several industrial freezing-purchasing plants of Guaymas, Sonora, Mex., was studied as a source of value-added chitin biopolymers. In part I, the effect of different isolation conditions on the chitin yield and chemical characteristic, was investigated. Protein and mineral matter were removed with alkali and acid treatment respectively. A 2x2x3 factorial a way of a completely randomized design was used in order to evaluate the effect of the process variables, namely, NaOH concentration (0.4 and 2%) during the deproteinization and HCl concentration (3 and 5%) carried out at 40, 50 and 60 degrees C. The best processing conditions were desproteinization with 2% NaOH, and demineralization with 5% HCl at 50 degrees C, in terms of final ash and chitin content and yield. In part II, a selection of methods of isolation of chitin and chitosan was studied in order to establish the best conditions for scaling up a process to pilot plant level. The processing conditions were selected from reported methods as well as from those defined in part I. Purity of chitin samples was determined in terms of residual protein, ash and chitin each one to produce high quality chitin (0.00% protein, 0.01% ash, 99.99% chitin) and standard grade chitin (0.00% protein, 0.09% ash, 99.13% chitin). Both products were considered as of adequate quality and their manufacture process could be scaled up by further optimization of the processing conditions.

[Anthropometric assessment and school achievement in school-age children from high school in Valparaiso, Chile].

Abstract: The purpose of this study was to determine the interrelationship between nutritional status and scholastic achievement (SA). The total population included 1,488 high school students from Valparaiso, City, V Region of Chile. A representative sample of 165 school-age children was chosen from public schools in which the Improvement Education Quality Program (MECE) from the Ministry of Education of Chile was tried. Socioeconomic status (SES) was measured by means of the Graffar's modified method. Nutritional status was assessed through anthropometric measurements of weight (W), height (T), head circumference (HC), arm circumference (AC) and triceps skindfold (TS). SA was determined by a language (SAL) and mathematics (SAM) test. Statistical analysis included analysis of variance, correlation multiple regression and chi-square. Results showed that HC is the anthropometric parameter with the greatest explanatory power in SA variance, in high school graduates (r2 = 0.7697), both SAL (r2 = 0.9258) and SAM (r2 = 0.5268), with a RR = 1.97. In this respect, 75% of school children with Z-HC values below median obtained a low percentage of achievement in the SA test. Considering that HC is a direct indicator of nutritional background and indirect indicator of brain development, these findings increase the knowledge in this area and reveal the need to carry out further research related to the interrelationship SA-brain development.

Mejoramiento de la calidad nutricional de pan tipo francés

Abstract: In Argentina there is an increasing production of soybean and consequently of oil, it gives a very important amount of proteins of good quality Also dairy industry produces an useful protein: whey protein concentrate (WPC) The objective of this work is to improve the nutritional value of French bread adding soy flour and whey proteins to the mixture Physics, sensory and nutritional evaluation were made with statistic treatment by variance analysis, Duncan multiple range test Soy flour and WPC had an opposite behavior with the water absorption, while the first show an increasing the second produce a decreasing of the absorption values About the alveographics values they produce a similar effect which is a stretching of the dough In bread manufacture the product quality was reduced when soy flour and WPC were individually used but this deleterious effect was less important when they were used together in the recipe Nutritional parameters were improved specially when the soy flour that was used had low heat treatment (PDI 61)

Enzymatic determination of soluble and insoluble dietary fiber in rice and wheat bran.

Abstract: The information about dietary fiber presents controversies in many research areas such as in nomenclature, related illnesses, recommended quantities and terminology, mainly because of lack of analytical data. Different needs and interests for the dietary fiber composition of foods and forages have led to a proliferation of methods for its analysis. This research, a further adaptation of the enzymatic method of Asp et al. (1983) for its application is proposed for rice and wheat bran, byproducts of agroindustries in the southern region of Rio Grande do Sul (Brazil). The inclusion of Amyloglucosidase in the proposed methodology contributed to the decrease in the content of residual starch at the end of the experiment, like Prosky et al (1992). To increase the efficiency of the enzyme system in this type of samples, other changes were made with respect to incubation time and proteolytic enzyme concentration. In the final adaptation, a decrease of 51.33% of the starch content was observed in rice bran (RB) and of 52.93% in wheat bran (WB). This decrease was also verified in the model system (MS) (52.08%), which demonstrates the adequacy of the proposed adaptation. With respect to the residual protein, it was verified that the measures adopted provoked a reduction of 42.15% (RB), 52.19% (WB) and 42.11% (MS) as compared to the original method. Then the proposed conditions has been shown to be efficient in decreasing the level of interference (indigestible starch and protein) in the quantification of dietary fiber in rice and wheat bran.

Evaluation of iron contents in foods of the basic diet

Abstract: The components of the basic food diet available at the food markets in Curitiba were evaluated according to their contents of iron. The method used for this analysis was atomic absorption spectrophotometry. The results obtained for samples of wheat flour were (mg/kg): 9.40 to 17.60; bread 7.04 to 12.80; coffee 45.76 to 49.21; potato 3.56 to 5.65; tomato 6.94 to 15.10; banana 7.59 to 15.20; rice 5.49 to 11.06; bean 59.84 to 78.75; meat 9.48 to 34.29; pasteurized milk 0.33 to 1.20; soy-bean oil 0.47 to 0.76; refined sugar 1.02 to 1.53 and margarine 1.50 to 2.06. There is no specific legislation in Brazil defining an upper limit of tolerance of iron in the food, except for soy-bean oil and margarine with a maximum of 1.50 mg/kg. The levels of iron analysed here were within the scale of variation reported by several authors from other countries.

Development of a milk beverage based on pumpkin flakes

Abstract: Vitamin A deficiency is one of the majors public health problems in Brazilian Northeast, and among other causes may be concerned to precocious weaning. Aiming at reducing this problem, a dehydrated product based on powdered milk and pumpkin flakes was developed to act as a carotene source at weaning period. Pumpkin flakes were obtained by drum drying at a 6 atm steam pressure, 0.75 m2 contact surface and 1 rpm, and had their content of carotenoids, beta carotene, centesimal composition molds and yeast and faecal coliforms evaluated. The flakes were added to sugar and whole powdered milk according to FAO/WHO nutritional recommendation to 6-12 months old children and submitted to acceptability test by a 6 judges' panel. The results showed that the drying process had a 7% efficiency score and the flakes composition presented 4.84% moisture; 4.0% protein; 5.5% ash; 1.30% fat; 6.22% fiber; 78.14% carbohydrates; 115.08 micrograms/g total carotenois and 80.64 micrograms/g beta-carotene content. No coliforms were detected and molds and yeast content was 4.0 x 10(2) CFU/g. The powdered formulation properly diluted in water supports 45% of the RDA for children (calories, protein, carbohydrates and lipids) and 100% vitamin A and protein considering a 400 ml/day ingestion.

[Nutritional status of full-time students at public schools. São Paulo, Brazil].

Abstract: The nutritional status and some of their conditioning factors of 257 students from 7 to 13 years of age registered at the Integrated Public Education Centers--CIEP's in American, state of Sao Paulo, are analyzed. Height of students is used to determine the nutritional status, with the classification based on standard deviation units (height/age Z score). A 15.6% ratio of, children with chronic malnutrition (HAZ < -2) is observed. Statistical analysis shows that the child's height for age Z score is influenced by per captia family income and attendance today-care centers during preschool age, among other variables. That shows the importance of life conditions prior to the child's entry to CIEP and which have certainly affected his growth throughout periods when a child is biologically most vulnerable.

[Soluble, insoluble and total dietary fiber in raw and cooked legumes]

Abstract: Soluble (SDF), Insoluble (IDF) and total dietary fiber (TDF) were analysed in 26 samples of the following legumes: Peas (Pisum sativum L) coated and uncoated; beans (Phaseolus vulgaris L), beans (Vigna sinesis L), chick peas (Cicer arietinum L), lentils (Lens culinaris L) and pigeon peas (Cajanus indicus L) raw and cooked, purchased at wholesale level. The AOAC enzimatic-gravimetric method (1990) was used. The cooked grains were drained and dried before analysis. Values for TDF in the raw legumes were 13.6 and 28.9% in chick peas and white beans respectively. In processed grains, values varied from 16.1 and 27.0% in yellow peas uncoated and black beans respectively. As expected the values for IDF were greater in all samples than those for SDF.

Características nutricionales de una galleta formulada con plasma sanguíneo de bovino como principal fuente proteica

Abstract: The nutritional characteristics of a cookie formulated with bovine plasma as main protein source was evaluated. Bovine plasma was mixed with wheat flour, sugar or salt, condiments and vegetable oil. The mix was placed in trays and baking at 120 degrees C during 1 hour. Moisture, fat, protein, carbohydrate, metabolizable energy, ash, iron, essential amino acids, essential fatty acids, apparent digestibility, protein efficiency ratio, acceptability and tolerance of the final product were determined. Results indicated that 100 g of the cookie have 5 g of moisture, 16 g of fat, 16 g of protein, 61.4 g of carbohydrate, 408.2 Kcal of metabolizable energy, 1.59 g of ash, 1.9 mg of iron and 6.59 g of essential amino acids. Polyunsaturated fatty acids are in higher amount than saturated fatty acids. Results also indicated that 100 g of cookie provide at least 20% of the daily energy requirements, 24% of the iron and between 30 to 50% of the daily protein requirements for children at school age. Its digestibility and PER, tested in rats, were of 88.4% and 2.32 respectively. Acceptability and tolerance, both tested in children, were 97% and 100% respectively. The protein cookie could be included as a protein and energy supply in school meals.

[The cholesterol-lowering effect of black, carioquinha and red beans (Phaseolus vulgaris, L.) in hypercholesterolemic rats]

Abstract: The propose of the present work was to investigate the cholesterol-lowering effect of black carioquinha and red beans (Phaseolus vulgaris, L.), widely consumed in Brazil, in hypercholesterolemic rats. Five groups of 8 male rats, Wistar strain, initial body weight of 200 g were kept at 25 degrees in a light-dark cycle of 12 h, for 28 days. The group Standard received a basal casein diet. Group Control was formulated by the addition of 1% cholesterol to the basal diet to produce hypercholesterolemia in the rats. The other groups received similar diets to the Control, substituted by 30% black (BB), carioquinha (CB) or red (RB) beans, on dry-weight. The addition of 1% cholesterol promoted an increase of 49% in the levels of total blood cholesterol on Control group, compared with the Standard. The bean diets reduced total blood cholesterol (non-significant): BB reduced 16%, RB 12% and CB 11%, in relation to the Control. The addition of cholesterol to the diets promoted lipid deposition in the rat livers, even in those fed the bean diets. It seems that the reduction of cholesterol in blood is followed by its retention in the rat livers.

Nutritional characteristics of cereal and peanut bars

Abstract: Snack with good nutritional value could play an important role in the physical and mental development of children and teenagers since they show a great preference for them. The tendency is increasing their nutritional value by supplying proteins, carbohydrates, fiber, vitamins and minerals in a balanced form. The purpose of this research was to evaluate the chemical, sensorial and nutritional quality of cereal and peanut bars. Three types of bars using different ratios of oat, wheat germ, peanut, toasted and expanded amaranthus and wheat extrudate were prepared. Bars proximate composition was determined according the AOAC methods, and their acceptability according Hedonic Scale. In the biological assays, rats fed with 10% protein diets, were used to obtain the Protein Efficiency Ratio (PER) Net Protein Ratio (NPR) and Apparent Digestibility (AD). Corrected PER, relative PER, relative AD, PER and NPR values did not showed difference between bars CM1 and CM2 (PER: 2.59-2.57; NPR: 3.99-3.95 respectively); CM3 bar showed a lower quality. There were not differences among bars in relation to AD. CM1 and CM2 bars had a better biological quality of the protein being CM3 bar of lower quality. From a chemical and sensorial point of view CM1 bar shows the highest protein content (14.23%) and acceptability (6.8) and CM2 bar shows a high raw fiber content (2.27%).

Estimated dietary fiber intake in children according to different food composition reference tables

Abstract: The importance of dietary fiber intake in the prevention and treatment of adult diseases has been widely emphasized in the literature for several years. Recommendations for fiber intake by children have only recently began to be published. The present study estimated the fiber intake by children with or without constipation according to five food composition tables. We studied 114 children under 12 years of age, of whom 56 were constipated and 58 had normal bowel movements. We used a 24 hour recall questionnaire and fiber consumption was analysed by five food composition tables: 1. Association of Official Agricultural Chemist-AOAC, 2. Southgate, 3. Mendez, 4. Englyst and 5. crude fiber. The statistical analysis showed significant differences between the medians of the estimated fiber consumption calculated using all tables, except the AOAC and Southgate tables. The median value and percent is 25th and 75th presented between parenthesis were (grams/day): Mendez--15.4 (11.9-19.6); Southgate--10.5 (7.8-13.5); AOAC--10.2 (7.3-14.0); Englyst--4.5 (3.0-6.0) and crude fiber--2.1 (1.4-2.9). There were statistical significant correlations between all pairs of tables but the best correlation was observed between Mendez and Southgate (r = +0.90), AOAC and Southgate (r = +0.88); and Mendez and AOAC (r = +0.84). Constipated children presented lower estimated fiber intake than those with normal bowel movements, with statistical significance according to all tables. In conclusion, it is important to determine which reference table should be utilized when recommending dietary fiber.

[Nutritive value and acceptability of chinchilla's meat].

Abstract: (Eriomys lanigera y brevicaudata) Food value and acceptability of chinchilla's meat with different thermic treatments were studied Chinchilla's in captivity of the Province of Jujuy were used They were divided into three groups: raw and treated with dry and wet heat and the following analysis were carried out: moisture, protein, ether extract, ashes, iron (AOAC), cholesterol (enzymatic method), Net Protein Ratio (NPR), Digestibility and acceptability tests were also done Moisture content of raw chinchilla's meat was 6824 g/100 g and the meat treated with wet and dry heat had moisture of 6509 g and 6249 g/100 g respectively Protein percentage of raw chinchilla's meat was 2003 g/100 g, no significant differences were observed in the meat thermally treated The same tendency was observed concerning the ether extract content (1126; 1200 and 1292 g/100 g for raw meat and the one treated with wet and dry heat respectively) No difference was observed among the three types of meat as far as the ash content is concerned The mg of iron in raw meat were higher (1376 mg/100 g) than in thermally treated meat (1243 and 1237 mg/100 g for wet and dry heated respectively) NPR and digestibility of thermally treated meat were 526 and 565; 9675 and 9684 (for wet and dry heated meat respectively); both were similar to and higher than casein The acceptability of chinchilla's meat treated with wet heat (94%) was higher than that treated with dry heat (90%) It can be concluded that chinchilla's meat thermally treated has both good food value and acceptability

A test to detect cane-sugar-honey

Abstract: A manual procedure for simple detection of cane sugar honey is described in terms of a visual reaction of honey, water and diethyl ether mixtures. Analyses of 30 samples of genuine honey were contrasted with 30 samples of cane-sugar-honey from Venezuela, and discriminated correctly by the proposed method.

[Nutritional status of institutionalized elderly. Valencia, State of Carabobo, Venezuela]

Abstract: To assess the nutritional status of 80 elderly living in a geriatric home, a cross-sectional study was designed. 40 men (76.1 +/- 8.2 years) and 40 women (83.1 +/- 6.9 years) were randomly selected. Anthropometric indicators (weight (W), height (H), triceps skinfold (TSF), muscle area (MA), fat area (FA), mid-arm circumference (MAC), arm muscle circumference (AMC) and body mass index (BMI)), biochemical parameters (hemoglobin, ferritin, cholesterol, albumin, zinc and vitamin A) and dietary intake (weighed method) were determined. MAC and AMC in men and PT and FA in women were below 10th percentile. 35.3% did not show signs of undernutrition, 39.7% was at nutritional risk (1 sign) and the other 25% was undernourished (2 or more signs). 8% showed anemia 52% had low values of ferritin, 13% were hypozincemic, 8% had vitamin A deficiency, 29% had hypoalbuminemia and 7.9% hipocholesterolemia. 50% and 48% of men and women had energy intake below 1.5 x BMR (n = 47). Vitamin A, C and zinc adecuacies were below 2/3 RDA. Evidence of the high nutritional risk of this elderly group is provided by alteration of anthropometric, biochemical and dietary indicators. Some other parameters must be assessed (reduced appetite, lack of foods) in order to detect more subtle changes of the nutritional status, and a nutritional intervention should be started immediately.

[Co-crystallization of cucumber concentrate (Cucumis sativa L.)].

Abstract: A sucrose syrup of 70 degrees Brix was concentrated until a concentration greater than 95 degrees Brix was attained. It was studied the effect of concentration (20, 25 and 35 degrees Brix) on the physical properties of the cucumber (Cucumis sativa L.) granules. Moisture content, solubility, and density were determined. The best results were found for the concentrated at 30 degrees Brix. Lemon juice was added to the concentrated to decrease pH from 5.5 to 4.0 to improve flavor and to avoid growth of molds and yeast. No significant differences in the higroscopicity were found between both pH (s). Sensory evaluation shows that 30 judges of 45 preferred the sample made with the co-crystallizate containing lemon juice.

[Differences in percent composition of long chain polyunsaturated fatty acids in maternal-fetal erythrocytes in term and preterm infants].

Abstract: The content and distribution of long-chain polyunsaturated fatty acids (LCP) of maternal-fetal erythrocytes phospholipids was investigated. Blood samples from healthy pregnant women were taken from maternal veins and umbilical cord at spontaneous delivery time. Two groups were segregated and compared in terms of fetuses gestational age: preterm delivery (32-34 weeks) and term delivery (40 weeks). The results showed that in erythrocytes of term newborn the content of LCP omega 6 and omega 3; particularly 20:4w6 (ARA) and 22:6w3 (DHA), were found to be statistically higher than their respective mother. However, in preterm newborns, all LCP from phospholipids erythrocytes were found to be statistically lower than in their mother. Comparing the content of ARA and DHA between the newborn groups, it observed that only DHA was decreased in preterm group. Women who delivered premature babies showed a blood ratio ARA/DHA higher than those who delivered term-babies. From this study and considering previous information it can be suggested that a high content of ARA and ARA/DHA ratio in maternal and fetal erythrocytes may considered an early risk signal of preterm delivery.

Vitamin C in Barbados cherry Malpighia glabra L. pulp submitted to processing and to different forms of storage.

Abstract: Ripe fruits of Barbados cherry Malpighia glabra L. proceeding from the fruit-growing section of Iguatemi Experimental Farm of Universidade Estadual de Maringa (PR), were triturated in a liquefier and hulled in a stainless steel sieve with 25 mesh. The bagasse (seeds and hull) was discarded and the vitamin C content was immediately determined, which was 1.79 g by 100 g of pulp. After that, the integral pulp was packed in glass flasks and submitted to the exhaustion and pasteurization processes and then hermetically closed. After the heat treatment the vitamin C content was 1.54 g by 100 g of pulp. The sealed flasks of Barbados cherry pulp, with and without the aluminum foil protection, were stored for 40 days. The first portion was kept at room temperature, the second in a refrigerator (1 degree C), and the third in a freezer (-18 degrees C). The vitamin C content analysis were realized on the 5th, 10th, 15th, 20th, 30th and 40th day. For the flasks stored without the aluminum foil protection, there was a loss of 22.08%, 7.79% and 1.30% and with aluminum foil the loss was of 10.40%, 3.90% and 1.30% for the storage at room, refrigeration and freezing temperatures, respectively. The results show that freezing method is the best form of vitamin C preservation.

[Lipoxygenase and trypsin inhibitor inactivation in soymilk processing by direct milling and ultra high temperature (DM-UHT)].

Abstract: Soymilk production by a new process based on Direct Milling of soy grits and Ultra High Temperature (DM-UHT) has been studied at laboratory scale in order to evaluate solids and protein extraction, lipoxygenases (LO) and Trypsin Inhibitors (TI) inactivation during milling and heat-treatment steps. For TI measurements in soy extracts and soymilk a modification of the classical Kakade method (17) was used. Highest extraction yields were accomplished at 70 degrees C and 2 minutes milling of soy grits. LO was appreciably inactivated when using, as dispersing medium for milling, 0.01M sodium carbonate (Residual Activity 14%) instead of water (Residual Activity 46%), so in this way lower levels of undesired substances can be generated. LO destruction in the resulting suspension was finished by a short heating (30 seconds) from 70 degrees C to boiling temperature (96 degrees C). On the other hand, TI were not fully inactivated in milling nor even in the steaming step at 96 degrees C for many minutes. The TI were inactivated to the accepted levels for soymilk in the final UHT step at 135 degrees C and 2 minutes, being possible at the same time to carry out the simultaneous microorganisms destruction.

Effect of cooking on protein digestibility of sorghum (Sorghum bicolor (L.) Moench)

Abstract: Los cambios en la digestibilidad de las protefnas que ocurren durante la cocci6n han interesado a muchos cientfficos. Por esta razon en el presente estudio se evalu6 el efecto de la cocci6n en agua sobre la digestibilidad proteica in vitro (DPIV) de granos de sorgo sin taninos (SST) o con taninos previamente detoxificados (SPD) y se compar6 con la del arroz y la del mafz. Tambien se estudi 6 la influencia de los sulfitos presentes en el agua de cocci6n sobre la digestibilidad proteica del sorgo. La DPIV de SST antes de la cocci6n fue del 71.1%, menor (p<0.05) que la del SPD, la del mafz y la del arroz pulido, que presentaron respectivamente 80.4%, 80.8% y 90.6%. Todos los granos di sminuyeron su digestibilidad despues de ser cocidos en agua, la DPIV se redujo en 23.1%, 66.3%, 3.1% y 3.2% para el SST, el SPD, el arroz pulido y los endospermos de mafz, respectivamente. Los valores de la digestibilidad proteica para et SST y el SPD tratados con bisulfito de sodio (0.1M) fueron de 65.2 y 50.1% lo cual representa una disminuci6n de la DPIV de 8.0 y 37.7%, respectivamente. Resultados similares se obtienen con el empleo de metabisulfito de sodio (0.1M) en el medio de cocci6n. Estos hallazgos demuestran que los sulfitos impiden la disminuci6n brusca de la DPIV de los granos de sorgo sometidos a cocci6n y sugieren que estos compuestos pueden evitar la formaci6n de los puentes disulfuro entre las moleculas de la y-kafirinas (prolaminas) localizadas en la superficie de los cuerpos proteicos del sorgo. Sin embargo, no se descarta la existencia de otros factores que deberan ser estudiados en investigaciones ulteriores. En conclusi6n, puesto que los sulfitos previenen la formaci6n de puentes disulfuros durante la cocci6n y hacen al sorgo mas digerible por la pepsina, probablemente la formaci6n de los puentes -S-S- es la responsable de la disminuci6n de la digestibilidad proteica del sorgo cocido. Palabras clave: Sorgo, digestibilidad proteica, taninos, bisulfito de sodio, metabisulfito de sodio. (Resume d'auteur)