Evaluación de un ingrediente funcional para el control glicémico en humanos / Evaluation of a functional ingredient for glycemic control in human

The prevalence of non-transmissible chronic diseases such as obesity, dyslipidemia and type 2 diabetes, among others, have increased worldwide. One way to prevent and/or control them is through bioactive food compounds that can be incorporated as functional ingredients (IF). The IF isa compound IF: apple pomace, opuntia palette, tomato pomace and rice bran. Objective: Assess the functional ingredient (IF) for glycemic control in humans. Subjects and Methods: 48 Subjects, both sexes, aged between 40 and 60. Divided into three groups: non-obese (NO), obese (OB) and diabetic (DM) with 16 subjects per group. Subjects consumed 600 g daily of nonfat yogurt with artificial sweetener. 50 percent of the subjects in each group received yogurt with IF and 50 percent without IF for 44 days. Metabolic control of capillary blood glucose was performed weekly, of nutrition every week, as well as basal metabolic control, 22 and 44 with: fasting blood glucose, lipid profile, tolerance test to glucose with 2 point sampling and calculation of HOMA-IR. All analyses were performed at the Institute of Nutrition and Food Technology (INTA), University of Chile. The statistical analysis included measures of central tendency and dispersion. They compared the effect of the intervention vs control using the Mann-Whitney U test for independent samples and the Chi2 test for categorical variables. Results:15 subjects from the DM group, 16 from OB and 10 from NO completed the experiment. Significant differences were found between the intervention group and the placebo in the obese group, in the weight variation of the basal-22 days, 22-44 and basal-44 days with p = 0.007, p = 0.001 and p = 0.001respectively, and significant differences in the NO group between the placebo and intervention groups in the variation basal-22 days for HOMA-IR (p = 0.010) and 44 -22 days for LDL (p = 0.045). Conclusion: In this study no significant differences were found for subjects stratified into...

Efecto de la temperatura de concentración de pulpa de kiwi sobre el color, clorofila y ácido ascórbico / Effect of concentration temperature of kiwifruit pulp on colour, chlorophyll and ascorbic acid

Se investigó las mejores condiciones de operación para elaborar pulpa concentrada de kiwi a 32 grados Brix, utilizando temperaturas de 25, 30, 35, 40 y 45 grados Celsius. Estas condiciones se mantuvieron durante todo el proceso, modificando convenientemente la presión. Para escoger la pulpa de mejor calidad, se analizó el color Munsell y sensorial y la retención de vitamina C y clorofilas. Los tratamientos efectuados a temperaturas de concentración de 25 y 30 grados Celsius presentaron, en la mayoría de las variables estudiadas, poco deterioro difiriendo de manera importante con los tratamientos a 35,40 y 45 grados Celsius. Los valores en ácido ascórbico no presentan diferencias significativas (P<0,95) en los distintos tratamientos. No sucede así con la clorofila, después de los 35 grados Celsius disminuye al 30 por ciento de la que presenta la pulpa concentrada a 25 grados Celsius. Sobre 40 grados Celsius sólo se encontraron trazas de clorofila no cuantificables. En cuanto al color sensorial, tanto a 25 grados Celsius como 30 grados Celsius, no se modificó mayormente correspondiendo los valores a "verde brilhante". El deterioro fue evidente en la pulpa concentrada a 35 grados Celsius, con una calificación de "verde-amarillo" y de "pardo-verdoso" para el tratamiento a 45 grados Celsius. El color medido con disco Munsell refleja también esta relación, donde a medida que aumenta la temperatura de concentración, disminuye el porcentaje de color verde para ir aumentando el porcentaje de color pardo notoriamente.