Medición de fibra dietética y almidón resistente: reto para alumnos del Laboratorio de Desarrollo Experimental de Alimentos (LabDEA)

Sotelo, Angela; Argote, Rosa María; Cornejo, Lucía; Escalona, Silvia; Ramos, Maritza; Nava, Alma; Palomino, Dariana; Carreón, Ofelia

doi:10.22201/fq.18708404e.2008.1.25743

Cited by 3 publications

(3 citation statements)

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“…Las legumbres se consideran una fuente de vitaminas hidrosolubles (tiamina, niacina, ácido fólico) y minerales (hierro, zinc, calcio) en la dieta según lo reportado por el Departamento de Agricultura de los Estados Unidos USDA (Figura 1) 10 . En 100 g de semilla cruda las leguminosas presentan diferencia en la cantidad de contenido de compuestos bioactivos por especie, en el caso del almidón resistente presentan de 0.6-25.4 g 11,12 , los compuestos fenólicos de 0.30-31.96 mg 13,14 , las lectinas 12-13 mg 11,15 y los inhibidores de proteasas 12 mg en las lentejas 19.8-12 (Figura 1) 11, 16 .…”

Section: Resultsunclassified

El consumo de las leguminosas y su efecto sobre la prevalencia del síndrome metabólico

Quintero-Fernández

Alanís-García²,

Ariza‐Ortega³

et al. 2022

ICSA

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Las leguminosas son un grupo de semillas de la familia botánica más relevante debido a su contenido nutrimental y la biodisponibilidad de algunos compuestos bioactivos. Se realizó una revisión bibliográfica en las bases de datos Pubmed, Scielo y Medline, que incluyó artículos entre 2016 y 2022, bajo los términos claves “leguminosas”, “síndrome metabólico”, “fibra dietaría”, “almidón”, “lectinas” e “inhibidores de proteasas”. Se incluyeron estudios que concluyeron en una asociación benéfica entre el consumo de leguminosas y el síndrome metabólico. Entre los resultados se destacó el consumo de leguminosas aporta distintos compuestos bioactivos que aportan beneficios para la prevención del síndrome metabólico como la reducción del peso corporal, aumento de la saciedad, control de glicemia, regulación de presión arterial, activación de vías de señalización y apoptosis. Como conclusión de esta revisión se destaca que existe relación positiva entre el consumo de leguminosas y la prevención y/o tratamiento del síndrome metabólico, pero que se requiere más estudios en la parte humana, así como en los tratamientos térmicos para evitar la eliminación del compuesto bioactivo.

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Section: Resultsunclassified

El consumo de las leguminosas y su efecto sobre la prevalencia del síndrome metabólico

Quintero-Fernández

Alanís-García²,

Ariza‐Ortega³

et al. 2022

ICSA

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“…The product formulation was developed using the parameters obtained from the bromatological analyses of the three raw materials. The composition obtained for corn was 7.57% protein, 1.24% ashes, 2.22% fats, 77.46% carbohydrates and 7.49% corrected dietary fiber [74], and that for popped amaranth was 15.60% protein, 2.88% ashes, 7.97% fats, 73.55% carbohydrates and 9.41% dietary fiber; the CS composition is described in Section 3.1.1.…”

Section: Product Formulationmentioning

confidence: 99%

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Beltrán-Medina

Guatemala-Morales

Padilla-Camberos

et al. 2020

Foods

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The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

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“…During its stay in the colon, it causes short-chain fatty acids, associated with numerous health benefits, to be generated [10]. The studies of Sotelo et al [11] demonstrated an increase in resistant starch content during the wheat transformation into bread.…”

Section: Introductionmentioning

confidence: 99%

Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

2021

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This work consists of a study about the influence of the fermentation methods on the resistant starch (RS) formation. Crystalline phases at the white bread after production and during the staling were evaluated. The bakery formulation was proportionally the same for the two fermentation methods used, except for the yeast. A commercial dry yeast and sourdough were used for the direct method (DM) and indirect method (IM), respectively. The temperature and cooking time, as well as the packaging and storage, were kept constant for all samples. Characterizations were performed on both samples by XRD and FTIR-ATR. It is possible to affirm that the fermentation method greatly influences the crystalline and microstructural properties of bread, mainly on the RS. The bread produced by IM presented more significant changes in its microstructure and degree of crystallinity than bread made by DM. These microstructural differences may be directly related to the microorganisms present in the sourdough, which can influence the bread resistant starch during the cooking and storage time.

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Medición de fibra dietética y almidón resistente: reto para alumnos del Laboratorio de Desarrollo Experimental de Alimentos (LabDEA)

Cited by 3 publications

References 0 publications

El consumo de las leguminosas y su efecto sobre la prevalencia del síndrome metabólico

El consumo de las leguminosas y su efecto sobre la prevalencia del síndrome metabólico

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

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