ABSTRACT
ABSTRACT Objective Food insecurity and child malnutrition are central topics in many food programs around the world; however, these indices do not diminish. The creation of strategies is necessary to increase the effectiveness of nutritional improvement programs. The objective of this research was to improve the nutritional quality of three local dishes included in the regular diet of the population by adding amaranth and to evaluate their acceptance by children from three communities in Tochimilco, Puebla, Mexico. Methods The study was carried out in three communities of "Tochimilco", Puebla, Mexico, in order to evaluate three local dishes: banana smoothie, beans and corn tortillas, which were chosen by mothers of the region in participative workshops on preparation of local dishes enriched with amaranth. Two sensory tests were applied: paired-comparison and hedonic scale to 208 and 210 children of preschool and scholar age, respectively. Results It was found that consumers showed similar preference for banana smoothie and beans enriched with amaranth compared to non-enriched dishes; while the amaranth enriched tortilla gained more preference in the different statistical tests and it was the dish with higher content of amino acids. Sensory attributes were similarly assessed and there were no significant differences among rural and urban communities and school year. Conclusion Children easily accept the addition of amaranth to the dishes they are accustomed to, as it does not change their food culture. It is possible to improve child nutrition by designing healthier dishes and incorporating them into the daily cooking of those who prepare the food.
RESUMO Objetivo A insegurança alimentar e a desnutrição infantil são temas centrais de muitos programas alimentares ao redor do mundo; no entanto, esses índices não diminuem. É preciso criar estratégias para aumentar a eficácia dos programas de desenvolvimento nutricional. A presente pesquisa teve como objetivo melhorar a qualidade nutricional de três pratos típicos da dieta normal da população local, adicionando amaranto às comidas típicas e avaliando a aceitação dele por crianças de três comunidades em Tochimilco, Puebla, México. Métodos O estudo foi realizado nas três comunidades para avaliar os três pratos típicos desta mesma região: vitamina de banana, feijão e as tortilhas de milho. Estas comidas foram escolhidas por mães da região em oficinas participativas de preparação de pratos locais enriquecidos com amaranto. Dois testes sensoriais foram aplicados: comparação pareada e escala hedônica para 208 e 210 crianças em idade pré-escolar e escolar, respectivamente. Resultados Verificou-se que os consumidores mostraram uma preferência semelhante pela vitamina de banana e feijão enriquecido com amaranto do que os mesmos não enriquecidos; enquanto a tortilha de milho enriquecida com amaranto ganhou mais preferência nos diferentes testes estatísticos e foi o prato com maior teor de aminoácidos. Os atributos sensoriais foram avaliados da mesma forma e não houve diferenças significativas entre as comunidades rurais e urbanas e as notas escolares. Conclusão As crianças aceitam facilmente a incorporação de amaranto nos pratos típicos da dieta delas, pois não repre-sentou nenhuma alteração da sua cultura alimentar. É possível melhorar a nutrição infantil, criando pratos mais saudáveis e incorporando-os na culinária cotidiana daqueles que preparam a comida.
Subject(s)
Humans , Male , Female , Child, Preschool , Child , Child Nutrition Disorders , Food, Fortified , Child , Child, Preschool , Community Participation , Cooking , Amaranthus , MexicoABSTRACT
Se evaluó la capacidad antioxidante (CA) en subproductos de semillas de amaranto (Amaranthus hypochondriacus) de dos parcelas de cultivo, en función de tres métodos de extracción y dos disolventes, a tres concentraciones diferentes. En una primera etapa, se evaluó el efecto del método de extracción (homogeneización, ultrasonido de baja frecuencia y la combinación homogeneización-ultrasonido) y del disolvente de extracción (metanol o etanol, al 100%); en una segunda etapa, se evaluó el efecto de la concentración del disolvente de extracción (100%, 70% o 50%). La CA se determinó por inhibición del radical DPPH▪, expresándola en mg Equivalentes de Trolox (ET)/g materia seca; los compuestos fenólicos totales (FT) se determinaron mediante el ensayo de Folin-Ciocalteu, expresándolos como Equivalentes de Ácido Gálico (EAG)/g materia seca. Los compuestos antioxidantes se identificaron mediante cromatografía de gases acoplada a espectrometría de masas. Para la CA, no existe diferencia significativa (p>0,05) entre los métodos de extracción estudiados, mientras que si la hay (p<0,05) entre disolventes (3,39 y 1,28 mg ET/g materia seca, con metanol y etanol, respectivamente). Para FT, no hay diferencia significativa (p>0,05) entre disolventes al usarlos diluidos, sólo al emplearlos al 100%; mientras que para CA sí hay efecto de la concentración del disolvente, obteniendo mayores valores de CA al utilizar los disolventes al 50% (21,34 y 21,82 mg ET/g materia seca, con metanol y etanol, respectivamente). El análisis cualitativo de los extractos mostró la presencia de escualeno y 2,5- bis (1,1-dimetiletil) fenol como los principales compuestos con capacidad antioxidante.
The antioxidant capacity (CA) of byproducts from amaranth (Amaranthus hypochondriacus) seeds from two harvest parcels as a function of three extraction methods and two solvents was evaluated. On a first stage the effect of extraction method (homogenization, low frequency ultrasound, or the combination homogenization-ultrasound) and extraction solvent (methanol or ethanol, 100%) were evaluated; on a second stage, the effect of extraction solvent concentration (100%, 70%, or 50%) was evaluated. CA was determined by DPPH▪ inhibition, which was expressed as mg Equivalents of Trolox (ET)/g dry matter (DM). Total Phenolic compounds (FT) were determined by means of the Folin- Ciocalteu assay and expressed as Equivalents of Gallic Acid (EGA)/g DM. Antioxidant compounds were identified by gas chromatography coupled to mass spectrometry. For CA, there was not significant difference (p>0,05) among extraction methods, but there was significant difference (p<0,05) between solvents (3,39 and 1,28 mg ET/g DM, with methanol and ethanol, respectively). For FT, there was not significant difference (p>0,05) between solvents when they were diluted, but a significant difference (p<0,05) was observed when they were used at 100%. For CA, there was a significant (p<0,05) effect of solvent concentration, both studied solvents at 50% provided the best results (21,34 and 21,82 mg ET/g DM with methanol and ethanol, respectively). The qualitative analysis of the extracts exhibited the presence of squalene and 2,5-bis (1,1-dimethylethyl) phenol as the major compounds with antioxidant capacity.
Subject(s)
Amaranthus/chemistry , Antioxidants/analysis , Seeds/chemistry , Chromatography, High Pressure LiquidABSTRACT
El atole es una bebida prehispánica mexicana tradicionalmente preparada con maíz; sin embargo cereales como el arroz y el amaranto también han sido usados empleados. El objetivo fue caracterizar las propiedades fisicoquímicas y sensoriales de una harina para preparar una bebida (atole) a base de amaranto a fin de determinar su aporte nutricional. El análisis bromatológico del atole de amaranto y de las marcas comerciales (a base de maíz y arroz) fue realizado siguiendo las técnicas de la AOAC. El análisis de minerales se llevó a cabo mediante espectrofotometría de absorción atómica. La determinación de la viscosidad se realizó en un reómetro en un intervalo de temperatura de 25 a 90ºC. El perfil descriptivo cuantitativo (QDA) del atole de amaranto fue determinado por un panel de 10 jueces entrenados. El atole de amaranto presentó un mayor contenido de proteína y grasa que los atoles de maíz y arroz. En general, sodio y potasio fueron los macrominerales más abundantes. Los atoles de maíz y arroz presentaron una viscosidad constante de 20 a 84ºC, a partir de 85ºC se observó un incremento importante de ésta; en el atole de amaranto se detectó este incremento a 75ºC. Los descriptores definidos por los jueces entrenados para los perfiles descriptivos cuantitativos de los atoles de amaranto fueron: almidón, almendra/cereza, caramelo macizo, vainilla, fresa, nuez y chocolate. El atole de amaranto, respecto a los atoles de maíz y arroz, presentó el mejor perfil nutricional, destacando su aporte proteico.
Atole is a Mexican prehispanic drink prepared traditionally with corn; however, cereals as wheat, rice and amaranth have also been used. The aim of this study was to determine the physicochemical and sensory properties of an amaranth flour to prepare a drink (atole) mentioned above, in order to determine its nutritive value. Proximate analysis of the amaranth, corn and rice drink flours was determined by means of official techniques of AOAC. Mineral content was carried out by atomic absorption spectrometry. Viscosity was measured in a reometer from 25 to 90ºC. The quantitative descriptive profile (QDA) of the amaranth drink was studied by a trained panel of 10 judges. Results showed that the amaranth drink flour presented the highest protein and fat content compared to corn and rice drink flours. Sodium and potassium were the most abundant minerals in all flours studied. Corn and rice drink flours showed a constant viscosity from 20 to 84ºC, to 85ºC an important increase in this parameter was observed. This increase was detected in the amaranth drink flour to 75ºC. Descriptors defined by trained judges for the QDA of the amaranth drink flours were: starch, almond/cherry, caramel, vanilla, strawberry, walnut and chocolate. The amaranth drink flour, compared to corn and rice drink flours, presented the best nutritional profile; it is important to emphasize its protein content.