ABSTRACT
RESUMEN El mango es una fruta con alto valor nutricional, posee gran cantidad de vitaminas, fibra, antioxidantes y otros micronutrientes. La cáscara y la semilla del mango son consideradas residuos, pero estudios demuestran que son fuente de compuestos bioactivos. Por lo anterior, el objetivo de esta investigación fue desarrollar un producto alimentario a base de pulpa de mango Mangifera indica L., con la adición de componentes bioactivos (polifenoles y vitamina C), presentes en la cáscara. Se evaluó la extracción por fluidos supercríticos de polifenoles, posterior al secado al vacío (40ºC, 33mbar, durante 7,5horas) y molienda criogénica de la cáscara de mango. Los resultados indicaron un rendimiento del proceso de extracción de 56,67%, por lo que se estableció adicionar directamente la cáscara de mango deshidratada y molida al producto alimentario. Posteriormente, se determinó la formulación para elaborar un rollo comestible a partir de pulpa de mango, mediante un diseño factorial, variando la adición de ácido ascórbico (0,3-0,5%p/p) y cáscara de mango deshidratada (1-3%p/p), teniendo como variables de respuesta propiedades fisicoquímicas y sensoriales. Se estableció como formulación adecuada: 0,5% ácido ascórbico y 1% cáscara de mango, así como la adición de ácido cítrico 0,5%, azúcar 3,5%, maltodextrina 10%, CMC 1% y pulpa 83,5%; los rollos fueron obtenidos por secado convectivo hasta humedad de 24% b.h. Lo anterior permitió obtener un producto con calidad apropiada (pH 4,39, aw 0,8275, humedad 23,47% b.h, parámetros de color L* 46,9, a* 2,86, b* 37,89 y calidad sensorial alta), además de contener sustancias bioactivas: vitamina C (48,38mg/100g) y polifenoles (capacidad antioxidante 63,63%).
ABSTRACT Mango is a fruit with high nutritional value, it has a large amount of vitamins, fiber, antioxidants and other micronutrients. The mango peel and seed are considered waste, but studies show that they are a source of bioactive compounds. Therefore, the objective of this study was to develop a food product (edible rolls) based on mango pulp (Mangifera indica L.) with the addition of bioactive components (polyphenols and Vitamin C) present in the mango peel. The extraction of polyphenols was done by supercritical fluids, after vacuum drying (40ºC, 33mbar, for 7.5 hours) and cryogenic grinding of the mango peel. The yield of the extraction process was 56.67%, so it was established to add the dehydrated and ground mango husk directly to the food product. Subsequently, the formulation to produce an edible roll from mango pulp was determined, by means of a factorial design, varying the addition of ascorbic acid (0.3-0.5% w/w) and dehydrated mango peel (1- 3% w/w), having as response variables physicochemical and sensory properties. It was established as a suitable formulation: 0.5% ascorbic acid and 1% mango peel, as well as the addition of citric acid 0.5%, sugar 3.5%, maltodextrin 10%, CMC 1% and pulp 83.5%; the rolls were obtained by convective drying until to reach a moisture content less than 24% w.b. This allowed obtaining a product with appropriate quality (pH 4.39, aw 0.8275, moisture content 23.47% w.b, color parameters L * 46.9, a * 2.86, b * 37.89 and high sensory quality), besides to containing bioactive substances: vitamin C (48.38mg / 100g) and polyphenols (antioxidant capacity 63.63%).
ABSTRACT
Introduction. Population life expectancy and health status are directly related to adolescent health,as many chronic disease conditions are affi liated with adolescence. The Mongolia GSHS, 2010 wasstudied dietary behavior and some risk factors belong to non communicable diseases of secondaryschoolchildren among surveyed children. Overall, 5.5% of students have eating habits that are healthybased on the WHO recommendations developed form the Mongolian Ministry of Health. One in sixstudents (15.9%) ate fruits and vegetable fi ve or more times per day. 27.3% of students consumeddairy products valuable for childhood growth two or more times per day. More than one in four students(27.6%) drank carbonated beverages and soft drinks one or more times per day.Findings of this survey show that attention is needed into adolescence and period of young children toprevent and decrease NCD and thus this was a background of our study.Goal. Determine schoolchildren’s food consumption and dietary behavior.Material and Methods. The 2013 Mongolia GSHS employed a two-stage cluster sample designto produce is preventative sample of students in grades 7-12. In total, 60 schools (25 schools fromUlaanbaatar city and 35 rural, respectively) and 203 classes were selected to participate in the MongolianGSHS.School level: The fi rst-stage sampling frame consisted of all schools (urban, rural, public, or private)containing any grades 7-12. Schools were selected systematically with probability proportional to schoolenrollment size.Class level: The second-stage sampling frame consisted of randomly selecting intact classrooms(using a random start) from each school to participate. All relevant classes in each selected school wereincluded in the sampling frame. All students in the sampled classrooms were eligible to participate in theGSHS (2013).“Nationwide health survey based on schools in Mongolia 2013” covered 5393 schoolchildren (age 12-18) from 59 public and private schools. Coverage rate was 89% and total response rate was 88%.Result. According to the WHO recommendations, 18.6 percent (95%CI 17.2-20.1) of students consumedfruits and vegetables fi ve or more times per day. Additionally, consumption of fruits and vegetablesdecreases as age and grade increase.Totally, 31.3 percent (95%CI 29.3-33.3) of students consumed dairy products such as milk, yogurt andcheese two or more times per day in the past month. In addition, 33.0% (95%CI 30.5-35.5) of malestudents eat dairy products compared to 29.5% of female students; that is males consume 3.5% morefruits and vegetables; however there is no statistical difference. On the other hand, 43.4 percent ofchildren aged 12 years or younger consumed dairy products, 32.9 percent of children aged 13 to 15years old and 24.8 percent of children aged 16 years old or older consume dairy products; thus, showinga decreasing trend with age.One of three (33.6%) of students drank carbonated beverages one or more times per day during the pastmonth. Consumption of carbonated beverages differed between males and females (37.6% vs. 29.7%)and increased by age. By age group, high consumption of carbonated and soft drinks was observedamong students aged 16 years old or older (34.4-35.2 percent), while 33.8 percent of children aged13-15 years old, and 29.4 percent of students 12 years old or younger consumed carbonated and softdrinks.Amongst all students, 55.3 percent (95%CI 52.0-69.3) ate breakfast “usually or always”, 26.1 percentate breakfast “sometimes”, and 13.7 percent ate breakfast “rarely or never”. About 1.9% of studentswent hungry to school “usually or always” during the past one month because of insuffi cient food in theirhome.Among participated school children, 26.4 percent (95%CI 21.5-31.9) of students ate fast food three ormore times within the last seven days at restaurants such as Max Burger, Mondonald and their schoolcafeteria. Percentage of students that ate regularly at fast food restaurants or school canteens wasincreased by 8% than the indicator of the previous survey result.Conclusion1. Fruits and Vegetables: One in fi ve students consumed fruits and vegetables in accordance withthe dietary guidelines for healthy eating and this indicator are increased by 2.7% compared to theprevious study.2. Dairy products: Consumption of dairy products is increased by 4% compared to the previous study;however, it is decreased with age.3. Carbonated Beverages: Consumption of carbonated beverages by students was at similar level inboth, urban and rural areas, and it is increased by 6 points from the previous study level, especiallyhigher consumption was observed among male students.4. Fast Food: Percentage of students that ate regularly at fast food restaurants or school canteens wasincreased by 8% than the indicator of the previous survey result.
ABSTRACT
Ao considerar a escola como um espaço para a educação em saúde, as merendeiras ocupam lugar central no debate por serem as responsáveis diretas pelo preparo da alimentação. Assim, o presente estudo tem por principal objetivo indicar as possibilidades da participação dessas importantes componentes nos processos educativos, reconhecendo que elas não se resumem a indivíduos que desenvolvem mera atividade no "espaço cozinha-refeitório". De modo a atingir sua consecução, utilizou-se uma abordagem quantitativa, com base no método de pesquisa Survey: Para delineamento dos dados, foram realizadas análises descritivas, além do teste de associação Qui-Quadrado e métodos de análise fatorial. Por fim, identificaram-se alterações em algumas características socioeconômicas e na forma de contratação das merendeiras. No entanto, também restou comprovado que o reconhecimento de seu papel como agente da educação em saúde ainda depende de uma série de transformações na estrutura, valores e concepções sobre o relevante trabalho que desenvolvem e as mais eficazes formas de sua inserção no ambiente escolar.
By considering the school as an opportune space for health education, school cooks can play an essential role in the debate as they are directly responsible for the preparation of school meals. The main objective of this study is to highlight the potential of the participation of these professionals in educational processes, acknowledging that they are not merely individuals who perform an activity in the kitchen and dining-hall areas. In order to achieve this, a quantitative survey was conducted followed by a descriptive analysis of the data by performing a chi-square test and factor analysis. Some changes in social and economic aspects and in the form of hiring the cooks were identified. However, it was also ascertained that the acknowledgement of this professional as an actor in health education still depends upon a series of transformations in the structure, values and concepts regarding the important role that they perform and the most effective way of incorporating them in the educational environment.