Galletas tipo soda elaboradas con sustitución parcial de harina de trigo por harina de maíz nixtamalizado y garbanzo / Soda-type crackers with partial replacement of wheat flour with nixtamalized corn and chickpea flour

Introducción: En el Perú, el 90% de trigo es importado y su alta cotización internacional (390 dólares TN-1) implica la necesidad de encontrar sustitutos principalmente en productos de panificación que en su mayoría son formulados a base de trigo. Las harinas provenientes de frijol garbanzo y maíz amarillo, pueden mostrarse como alternativas potenciales y contribuir a mejorar el valor nutricional y sensorial del alimento. Objetivo: Desarrollar y evaluar nutricionalmente y sensorialmente una galleta tipo soda sustituyendo parcialmente la harina de trigo (HT) por harina de maíz amarillo (Zea mays) nixtamalizado (HMN) y garbanzo (Cicer arietinum) (HG). Materiales y métodos: Se realizaron tres formulaciones, F1: 70% HT, 20% HMN y 10% HG, F2: 70% HT, 10% HMN y 20% HG y F3: 50% HT, 20% HMN y 30% HG, la muestra control contenía 100% harina de trigo. Se determinaron contenido de proteínas, grasa y carbohidratos por análisis proximal, así como sabor y textura en el análisis sensorial. Resultados: F3 presentó mayor contenido de proteínas (11,88%), grasa (3,70%), y carbohidratos (71,08%), mientras que F2 fue percibido por los panelistas con un sabor moderadamente salado y de textura crujiente. Conclusiones: Se concluye que una sustitución mayor al 50% de harina de trigo por harina de leguminosa y harina de maíz nixtamalizada permite obtener galletas con alto contenido proteico y de textura similar a una galleta tipo soda comercial(AU)

Introduction: In Peru, 90% of wheat is imported and its high international price ($390 per TN) implies the need to find substitutes mainly in baking products that are mostly formulated with wheat. Flours from chickpeas and yellow corn can be shown as potential alternatives and contribute to improving the nutritional and sensory value of the food. Objective: Develop and nutritionally and sensorially evaluate a soda cracker partially substituting wheat flour (HT) with nixtamalized yellow corn flour (Zea mays) (HMN) and chickpea (Cicer arietinum) (HG). Material and methods: Three formulations were made, F1: 70% HT, 20% HMN and 10% HG, F2: 70% HT, 10% HMN and 20% HG and F3: 50% HT, 20% HMN and 30% HG, the control samplecontained 100% wheat flour. Protein, fat and carbohydrate content were determined by proximal analysis, as well as flavor and texture were determined in sensory analysis. Results: F3 presented a higher content of proteins (11.88%), fat (3.70%), and carbohydrates (71.08%), while F2 was perceived by the panelists as having a moderately salty flavor and crunchy texture. Conclusions: It is concluded that a substitution of more than 50% of wheat flour by leguminous flour allows obtaining crackers with high protein content and a texture similar to a commercial soda cracker(AU)

Indigenous pigmented corn (Zea mays L.) flour as substitute for all-purpose flour to improve the sensory characteristics and nutrient content of crackers

@#Introduction: There is growing interest in using indigenous crops as alternative food sources that can address food and nutrition insecurity in developing countries. This study aimed to evaluate the nutrient content and sensory characteristics of crackers developed from indigenous pigmented corn (Zea mays L.) called camotes. Methods: Eleven camotes and all-purpose flour (APF) combinations were made into crackers following the modified method of Manley (2001) at University of the Philippines Los Baños. Sensory evaluation was conducted using the linear scale of quality scoring based on standard methods. Proximate composition analysis, nutrient contents and phytochemical components were conducted using standard methods. Data from the sensory evaluation were analysed using non-parametric Analysis of Variance (ANOVA), while results from the chemical analysis were analysed using One-Way ANOVA and Tukey’s honestly significant difference (HSD) test. Results: Sensory characteristics of the cracker containing 80% camotes flour were comparable with those of the 100% APF cracker except in colour. Crackers containing 100% and 80% camotes flour had significantly higher levels of protein, dietary fibre, lysine, tryptophan, zinc, antioxidant activity, phenols, and flavonoids than crackers made of 100% APF. Conclusion: Crackers formulated at 80:20 camotes:APF blend compares most favourably with that from APF crackers. Incorporation of camotes flour into making of crackers increases its nutrient content. Such crackers can serve as a nutrient-dense alternative food source to address the food and nutrition insecurity situation in the Philippines.

Caracterização física e sensorial de biscoitos / Physical and sensory biscuits

O controle de qualidade de biscoitos pode ser realizado por análises físicas e sensoriais que, além de ser uma alternativa mais prática, têm menor custo. Este trabalho teve como objetivo avaliar as características físicas e sensoriais de biscoitos doces e salgados comercializados no mercado varejista de Curitiba-PR. Foram selecionadas, ao acaso, três marcas de biscoitos – água e sal, cream cracker, maisena, recheado e waffer. Na análise física as amostras foram submetidas à determinação do peso, volume, volume específico, densidade, expansão e, no caso de biscoitos recheados também peso recheio e fator recheio. A análise sensorial foi realizada pela análise descritiva quantitativa – ADQ. Os resultados possibilitaram caracterizar os atributos físicos e sensoriais de biscoitos e, comparar as diferentes marcas utilizadas. Esses parâmetros permitem recomendar as análises físicas e sensoriais utilizadas nesta pesquisa para avaliação de biscoito em sistema de controle de qualidade.

A study of correlation between nut-cracker phenomenon and varicocele in adults / 中国医师进修杂志

Objective To explore the correlation and significance between adult nut-cracker phenomenon (NCP) and varicocele. Methods The clinical characters of 226 adult patient (including inpatients and outpatients)with NCP diagnosed by color Doppler ultrasound examination were analyzed retrospectively, whose chief complaints were asymptomatic bematuria or/and orthostatic proteinuria (microalbuminuria). The ratio of left renal vein inner diameter before and after being compressed≥2 was regarded as the criteria of diagnosis of NCP. Among 226 cases, 184 male NCP patients were taken as study group, and the incidence of varicocele was tested. One hundred and fifty-six male adults who had physical examination in the same period and whose ages matched with study group were taken as control group, they were not NCP patients examined by color Doppler ultrasound. The incidence of varicocele was compared between two groups. The indexes associated NCP were examined in detail in study group. Logistic regression analysis was used to study the correlation between NCP and left varicocele. Results There were 184 male patients in study group, among which there were 22 patients with left sub-clinical varicocele (accounted for 11.96%), 47 patients with left varicocele (accounted for 25.54%).The total incidence of varicocole was 37.50%(69/184). There were 156 male adults in control group, among which there were 13 patients with sub-clinical varicocole(accounted for 8.33%), 8 patients with varicocele (accounted for 5.13%).The total incidence of varicocele was 13.46%(21/156). The total incidence of varicocele in study group was significantly higher than that in control group (P=0.000). In study group, there were 22 patients with left sub-clinical varicocele,with average age (24.73±1.03) years. The inner diameter of left renal vein(LRV) in front of spine was (3.65±0.11) mm(a),the inner diameter of LRV at left side of spine was (8.41±0.11)mm(b), and b/a ratio was 2.31± 0.06. The angle between superior mesenterie artery (SMA) and abdominal aorta(AA) was (15.95±0.59)°. There were 47 patients with left varicocele, with average age(26.62±1.74)years. The inner diameter of LRV in front of spine was (3.43±0.08)mm(a),the inner diameter of LRV at left side of spine was (8.72±0.14) mm (b), and b/a ratio was 2.54±0.08. The angle between SMA and AA was (14.54±0.53)°. In study group, Lagistic regression analysis proved that male patients with NCP were complicated with varicocele easier when the angle between SMA and AA became smaller, the inner diameter of LRV at the left side of spine (b)and age increased. Conclusions Male adult patients with NCP are complicated with left varicocele, which is significantly higher than that in non-NCP male adults at the same age. It shows that NCP is one important cause for varicocele and there is a close correlation between NCP and varicocele in male adults.

Verificação das condições higiênicas de biscoitos por microscopia / Verification of hyginec conditions of biscuits by microscopy

Foram analisadas pelo método da digestão com pancreatina, 109 amostras de biscoitos adquiridas no comércio da cidade de São Paulo, sendo 67 do tipo "Cream-Cracker" e 52 do tipo "Maizena". Chegou-se à conclusão que 100% dos biscoitos "Cream-Cracker" estavam em condições higiênicas insatisfatórias, contaminados com fragmentos de insetos, sendo 3,5% impróprios para o consumo por conterem pelos de roedores e que 96,15% dos biscoitos "Maizena" estavam em condições higiênicas insatisfatórias, sendo 5,77% impróprios para o consumo pelos mesmos motivos que os do tipo "Cream-Cracker" (AU).