Almidón resistente: Características tecnológicas e intereses fisiológicos

Villarroel, Pía; Gómez, Camila; Vera, Camila; García, Jairo Torres

doi:10.4067/s0717-75182018000400271

Cited by 28 publications

(20 citation statements)

References 41 publications

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“…Because of its sheer size, whitish color, and mild flavor, modified starch is used in the industry as a thickener, stabilizer, and gelling agent. In dairy products such as yogurt, substituting 3% milk solids for starch suspensions increases viscosity and reduces syneresis [ 49 ]. Its ADI is listed as “not specified” by JECFA [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Caloric and Noncaloric Sweeteners Present in Dairy Products Aimed at the School Market and Their Possible Effects on Health

et al. 2021

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Over the past decades, Mexico has become one of the main sweetener-consuming countries in the world. Large amounts of these sweeteners are in dairy products aimed at the children’s market in various presentations such as yogurt, flavored milk, flan, and cheeses. Although numerous studies have shown the impact of sweeteners in adults, the current evidence for children is insufficient and discordant to determine if these substances have any risk or benefit on their well-being. Therefore, this study aimed to describe the sweeteners present in 15 dairy products belonging to the school-age children’s market in Mexico and their impact on health. These dairy products were selected through a couple of surveys directed at parents of school-age children. After that, the list of ingredients of each product was analyzed to identify their sweetener content. From there, exhaustive bibliographic research on sweeteners and their possible health effects was carried out, which included 109 articles and 18 studies. The results showed that at a neurological, endocrinological, cardiovascular, metabolic, osseous, renal, hepatic, dental, reticular, carcinogenic, and gut microbiota level; sucrose, fructose, high-fructose corn syrup, maltodextrins, sucralose, and acesulfame K, have a negative effect. While maltodextrins, stevia, polydextrose, and modified starch have a positive one. For these reasons, it is necessary to evaluate the advantages and disadvantages that the consumption of each sweetener entails, as well as a determination of the appropriate acceptable daily intake (ADI).

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Section: Resultsmentioning

confidence: 99%

Analysis of Caloric and Noncaloric Sweeteners Present in Dairy Products Aimed at the School Market and Their Possible Effects on Health

et al. 2021

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“…Es posible que el exceso de fibra pudo saturar de sustrato al ciego y colon, provocando un descenso de la actividad enzimática (Morales et al, 2003); además, el exceso de fibra en la ración disminuye la digestibilidad de los nutrientes en el tracto digestivo (Morales et al, 2002). Por otro lado, la dieta con el más alto contenido de almidón (20F/25A), aparte de lograr una menor GMD y PVF, también resultó con un ICA de menor eficiencia, debido posiblemente a que la gran ingesta de almidón puede provocar la formación de una solución viscosa en el lumen intestinal, disminuyendo la digestión y absorción de nutrientes con mermas en el incremento de peso corporal (Villarroel et al, 2018). Esto ocurrió especialmente en la última semana (Figura 1), a diferencia de lo observado en las curvas de crecimiento de los demás tratamientos que siempre mostraron incrementos de peso durante las siete semanas experimentales.…”

Section: Resultados Y Discusión Rendimiento Productivounclassified

Efecto de cinco dietas con diferentes proporciones de fibra detergente neutro y almidón en el rendimiento productivo, comportamiento ingestivo y peso de órganos digestivos del cuy (Cavia porcellus)

Paredes

Goicochea

2021

Rev. investig. vet. Perú

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El experimento tuvo como objetivo determinar los efectos de la relación de fibra detergente neutro (FDN) y almidón en la dieta sobre rendimiento productivo, comportamiento ingestivo y peso de los órganos digestivos del cuy (Cavia porcellus). Se prepararon cinco dietas isonitrogenadas variando la proporción FDN:almidón (PFA): 8.1, 3.5, 2.0, 1.3 y 0.8. Se usaron 160 cuyes de 28 días de edad alimentados durante siete semanas. El aumento de peso y el índice de conversión alimenticia en los grupos PFA 2.0 y PFA 1.3 fueron mejores que los demás grupos (p<0.05), acompañado por un mayor rendimiento de carcasa (p<0.05). El aumento de peso en PFA 3.5 fue mayor que en los grupos PFA 8.1 y PFA 0.8 (p<0.05). La ingesta relativa de materia seca (MS) y la ingesta de FDN en el grupo PFA 8.1 fue la más alta; sin embargo, la ingesta de energía digestible en PFA 8.1 fue la menor (p<0.05). El peso de ciego fue mayor en PFA 8.1, PFA 3.5 y PFA 2.0 que en PFA 1.3 y PFA 0.8 (p<0.05). La ingesta de MS en PFA 0.8 fue la menor. Los resultados indican que la proporción óptima de FDN:almidón en las dietas de cuyes en crecimiento está entre 1.3 y 2.0.

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“…In this sense, Alves et al [ 28 ] noted that high-fiber banana peel flour favors water retention, generating greater product hardness. Likewise, the presence of resistant starch in banana flour may favor water retention and improve texture [ 58 ]. Atashkar et al [ 11 ], in sausages made of red meat and adding hydrocolloids as fat replacers (as tragacanth, κ-carrageenan, and konjac), described that the hardness is related to their fat and fiber content.…”

Section: Resultsmentioning

confidence: 99%

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

Salazar

Arancibia

Raza

et al. 2021

Foods

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The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

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Almidón resistente: Características tecnológicas e intereses fisiológicos

Cited by 28 publications

References 41 publications

Analysis of Caloric and Noncaloric Sweeteners Present in Dairy Products Aimed at the School Market and Their Possible Effects on Health

Analysis of Caloric and Noncaloric Sweeteners Present in Dairy Products Aimed at the School Market and Their Possible Effects on Health

Efecto de cinco dietas con diferentes proporciones de fibra detergente neutro y almidón en el rendimiento productivo, comportamiento ingestivo y peso de órganos digestivos del cuy (Cavia porcellus)

Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

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