Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

The starch and total sugar content of Mexican fruit and vegetables / Contenido de almidón y azúcares totales en frutas y verduras de México

The starch and total sugar contents of 20 types of fruit, 28 types of vegetables and six differents herbs, grown in Mexico, were analysed. The selection was based on dietary surgery to identify those foods most widely consumed. Starch was determined by an enzymatic method whilst total sugar was determined gravimetrically. The foods were grouped according to the Southgate classification. Fruits contained little starch (range 0-4g/100g fresh weight (FW) except in the case of the plantain (31g/100g FW starch), ehereas vegetables showed a higher concentration with tubers in the range 10-20g/100g FW starch. Legumes contained 0-5g/100g FW; amongst the capsicum group the chilli poblano had the highest concentration at 1.3g/100g FW starch. The concentration of sugars in fruits ranged from 0,6g/100g FW to 21.1g/100g FW

Salt intake and blood pressure in rural and metropolitan Mexico

A selected group of 155 Mexican adults aged 20 - 64 years were studied to investigate the role of sodium(Na) intake in explaining blood pressure (BP) differences in a rural town and urban Mexico City. The subjects had their BP, height, weight and skinfolds measured and they collected 3 continuous 24 h urines. Adjusted for age differences, average BPs were significantly higher (p<.05) for the urban (112.7 systolic: 73.6 diastolic mmHg) than for the rural group (108.4 systolic: 70.8 diastolic mmHg). They were also higher for men (111.8 systolic: 74.3 diastolic mmHg) than for women (109.6 systolic: 70.2 distolic mmHg), the diastolic BP difference being significant (p<0.05). The average daily Na excretion was also higher in the urban (122.2 mmol/day) than in the rural community (98.0 mmol/day) (p<0.01). Potassium excretion rate showed similar differences in sodium excretion and blood pressure among communities were particularly marked in those over 30 years of age. The means for the four community-sex groups had the same rank order for both BP and Na. However, although some large surveys have suggested that half the observed differences in BP might be explained by different Na intakes, in this study the relationship between Na excretion and BP did not achieve statistical significance. Differences in the body mass index (BMI) accounted for 41 percent of the observed variance in BP