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)

Caracterización física y sensorial de 24 genotipos especiales de cacao Theobroma cacao

Colombia, se destaca como país productor de cacao fino y de aroma, por lo cual, resulta de gran importancia explorar las características físicas y sensoriales de la diversidad genética existente. Para el presente estudio, se seleccionaron 22 genotipos de colecciones de trabajo con atributos productivos sobresalientes y dos testigos comerciales, reconocidos por su productividad y calidad sensorial; las muestras evaluadas fueron tomadas, de acuerdo con un muestreo aleatorio simple y se realizó un proceso de poscosecha homogéneo, controlado e independiente por genotipo, para obtener muestras de cacao seco individuales. Se realizaron análisis físicos al grano de cada genotipo y se preparó licor de cacao con cada una de las muestras obtenidas. Posteriormente, se evaluó cada licor por medio del panel de evaluación sensorial entrenado, donde se identificó y cuantificó la intensidad de atributos básicos, atributos especiales y atributos adquiridos, característicos de cada muestra. La información fue analizada mediante estadística descriptiva y análisis de componentes principales, lo que permitió la identificación de tres genotipos sobresalientes por el índice de grano y el porcentaje de cascarilla. El análisis sensorial evidenció que, en diecisiete genotipos, predominaron los atributos especiales, como herbal, floral, frutal, frutos secos y dulce. Estos resultados son un aporte importante para la selección de nuevas variedades de alta productividad, con características sensoriales de interés para la comercialización, que pueden ser evaluadas en diferentes regiones, para aumentar la disponibilidad genética en futuros programas de renovación y siembra de cacao que está en expansión, en los distintos territorios del país.

Colombia stands out as a country that produces fine and aroma cocoa; therefore, it is of great importance to explore the physical and sensory characteristics of the existing genetic diversity. For the present study, 22 genotypes from working collections with outstanding productive attributes and two recognized commercial controls were selected and evaluated for its productivity and sensory quality; the evaluated samples were taken according to a simple random sampling and a homogeneous, controlled, and independent post-harvest process was carried out by genotype, to obtain individual dry cocoa samples. Physical analyzes were carried out on the grain of each genotype and cocoa liquor was prepared with each of the samples obtained. Subsequently, each liquor was evaluated by means of the trained sensory evaluation panel, where the intensity of basic attributes, special attributes and acquired attributes characteristic of each sample was identified and quantified. The information was analyzed through descriptive statistics and principal component analysis, which allowed the identification of three outstanding genotypes by the grain index, and the husk percentage. The sensory analysis showed that, in seventeen genotypes, special attributes predominated such as: herbal, floral, fruity, dried fruit and sweet. These results are an important contribution for the selection of new high productivity varieties with sensory characteristics of interest for commercialization, which can be evaluated in different regions, to increase genetic availability in future renewal and planting programs of cocoa that is expanding in the different territories of the country.

Chemical and sensory assessment of extra virgin olive oil blends with omega-3 polyunsaturated fatty acids from plant origin

Extra virgin olive oil (EVOO) is known for its health benefits, although it provides a minimum amount of n-3 polyunsaturated fatty acids (n-3 PUFA), which play an important role in the human organism. In this study, EVOO was blended with vegetable oils which are rich sources of n-3 PUFA alpha-linolenic acid (ALA) and/or stearidonic acid (SDA) (chia, walnut, linseed and viper's bugloss seed oils). Fatty acid profiles, induction time, and organoleptic characteristics of the resulting blends were assessed. The n-3 PUFA enrichment in the blends was proportional to the degree of blending. Sensory analysis carried out by a trained panel showed that it is possible to enrich EVOO with up to 20% chia, linseed and viper's bugloss seed oil without altering the original organoleptic characteristics of EVOO. However, the induction time of the blends was significantly reduced compared with EVOO even after adding n-3 PUFA in small proportions, meaning that shelf-life time of these blends is much lower than that of EVOO, which should be considered when preparing these products for commercial purposes.

El aceite de oliva extra virgen (AOEV) es ampliamente conocido por sus beneficios para la salud, aunque apenas aporta ácidos grasos poliinsaturados n-3 (AGPI n-3), los cuales juegan un papel importante en el organismo humano. En este estudio se elaboraron mezclas de AOEV con aceites vegetales ricos en ácido alfa-linolénico (ALA) y/o estearidónico (SDA) (chia, nuez, linaza y viborera). Se evaluaron los perfiles de ácidos grasos, tiempos de inducción y características organolépticas de las mezclas resultantes. El enriquecimiento en AGPI n-3 fue proporcional al grado de mezcla. El análisis sensorial llevado a cabo por un panel entrenado mostró que es posible enriquecer AOEV con hasta un 20% de aceite de chia, linaza o viborera sin alterar las características organolépticas originales del AOEV. Sin embargo, los tiempos de inducción de las mezclas fueron significativamente menores que el del AOEV, incluso tras añadir AGPI n-3 en pequeñas proporciones, lo que significa que el tiempo de vida media de las mezclas es mucho menor que el del AOEV. Este hecho debería tenerse en cuenta al preparar las mezclas con propósitos comerciales.

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Characterization of fillets of Amazon and real hybrid sorubins / Caracterización de filetes de sorubinas híbridas amazónica y real

Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets from the Amazon and real hybrid sorubins. Method:Proximate composition, instrumental color, water holding capacity, cooking losses, and shear force were measured.Microbiological analyses of the fillets were carried out for Salmonellasp. and Staphylococcusaureus to ensure food safety during sensory analysis. Results: Fillets presented excellent quality, classified in category A (lipids below 5% and proteins between 15 and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameters: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relationship between water-holding capacities and shear forces. Amazonian hybrid sorubim fillets presented lower intensity of red. However, there was no sensory difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: The hybridization does not alter the characteristics of the fish fillets

Antecedentes: Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus) y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus). Objetivo: Así, el objetivo de este trabajo fue evaluar las características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real. Método: Se midió composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria durante el análisis sensorial. Resultados: Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A (lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p>0.05) entre los filetes evaluados para varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%, las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico y sorubim híbrido real, respectivamente. Discusión: Hubo una relación evidente entre las capacidades de retención de agua y las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%. Conclusión: La hibridación no altera las características de los filetes de pescado

Efectos del apego y procesamiento sensorial en el desarrollo de niñas y niños. Una revisión sistemática / Efeitos do apego e do processamento sensorial no desenvolvimento da criança. Uma revisão sistemática / Effects of parental attachment and sensory processing on child development. Systematic review

Resumen Esta revisión se enfoca en la intersección de dos factores fundamentales en el desarrollo infantil: el procesamiento sensorial y el apego. Las transformaciones rápidas y profundas que ocurren en el cerebro durante la infancia influyen en la regulación emocional, la autoestima y la capacidad para establecer relaciones saludables. Siguiendo los lineamientos PRISMA, se llevó a cabo una revisión sistemática para explorar la relación entre el procesamiento sensorial y el apego en niños y niñas de 0 a 14 años. Se realizaron búsquedas en las bases de datos Web of Science, Scopus, Pubmed y PsycINFO, utilizando palabras clave relacionadas con la teoría del apego y el procesamiento sensorial. Los estudios se seleccionaron de los disponibles hasta mayo de 2022. De un total inicial de 87 artículos, 17 cumplieron los criterios de inclusión y proporcionaron una variedad de perspectivas sobre la relación entre el procesamiento sensorial y el apego en la infancia temprana. Se identificó una conexión significativa entre el trastorno del procesamiento sensorial y el apego, destacando la importancia de la visión en el desarrollo social y la comunicación, así como las estrategias parentales efectivas, los estilos de apego saludables y un procesamiento sensorial adecuado. Se respalda la idea de que un apego saludable durante la infancia favorece el desarrollo del procesamiento sensorial. Se evidencia la utilidad de la integración sensorial para mejorar las relaciones y orientar futuras investigaciones y prácticas en terapia ocupacional.

Resumo Esta revisão se concentra na intersecção de dois fatores fundamentais no desenvolvimento infantil: o processamento sensorial e o apego. Transformações rápidas e profundas que ocorrem no cérebro durante a infância influenciam a regulação emocional, a autoestima e a capacidade de estabelecer relações saudáveis. Seguindo as diretrizes PRISMA, foi realizada uma revisão sistemática para explorar a relação entre o processamento sensorial e o apego em crianças de 0 a 14 anos. Foram utilizadas as bases de dados Web of Science, Scopus, Pubmed e PsycINFO, usando palavras-chave relacionadas à teoria do apego e ao processamento sensorial. Os estudos foram selecionados entre os disponíveis até maio de 2022. De um total inicial de 87 artigos, 17 atenderam aos critérios de inclusão e forneceram uma variedade de perspectivas sobre a relação entre o processamento sensorial e o apego na primeira infância. Foi identificada uma conexão significativa entre o transtorno do processamento sensorial e o apego, destacando a importância da visão no desenvolvimento social e na comunicação, bem como estratégias parentais eficazes, estilos de apego saudáveis e um processamento sensorial adequado. É apoiada a ideia de que um apego saudável durante a infância favorece o desenvolvimento do processamento sensorial. Se evidencia a utilidade da integração sensorial para melhorar as relações e orientar futuras pesquisas e práticas em terapia ocupacional.

Abstract This review focuses on the intersection of two fundamental factors in child development: sensory processing and attachment. The rapid and profound transformations that occur in the brain during childhood influence emotional regulation, self-esteem, and the ability to establish healthy relationships. Following PRISMA guidelines, a systematic review was carried out to explore the relationship between sensory processing and attachment in boys and girls aged 0 to 14 years. The Web of Science, Scopus, Pubmed, and PsycINFO databases were searched using keywords related to attachment theory and sensory processing. Studies were selected from those available through May 2022. Of an initial 87 articles, 17 met the inclusion criteria and provided a variety of perspectives on the relationship between sensory processing and attachment in early childhood. A significant connection was identified between sensory processing disorder and attachment, highlighting the importance of vision in social development and communication, as well as effective parenting strategies, healthy attachment styles, and appropriate sensory processing. The idea that healthy attachment during childhood promotes the development of sensory processing is supported. The usefulness of sensory integration to improve relationships and guide future research and practices in occupational therapy is evident.

Application of the 3t sensorial saturation in femoral vein blood collection of premature infants / 中国实用护理杂志

Objective:To investigate the effect of the 3t sensorial saturation in the application of relieving pain and comfort due to femoral vein blood sampling in preterm infants, so as to provide the reference for the selection of clinical nursing plans.Methods:This was a quasi experimental study. A total of 110 preterm infants admitted to the neonatal unit of Shanxi Children′s Hospital from August 2021 to March 2022 were selected and divided into the control group and intervention group with 52 cases respectively by the random number table method. The control group implemented conventional care, and the intervention group implemented the 3t sensorial saturation method including taste, touch and talk on the basis of the control group. The pain and comfort of two groups were evaluated by the Premature Infant Pain Profile (PIPP) and COMFORTneo Scale at 3 min before, during, and 3 min after blood, and the heart rate and SpO 2 of the two groups were compared. Results:Finally, 52 premature infants were included in both groups. The PIPP score, the total score of the COMFORTneo Scale, the heart rate and SpO 2 were 2.00 (1.00, 3.00), 6.50 (6.00, 7.75), 4.00 (3.00, 5.00), 7.00 (6.00, 8.00), 17.00 (15.00, 19.00), 9.50 (9.00, 10.00) points, (137.29 ± 8.58), (148.31 ± 8.89), (143.06 ± 7.61) times/min, 0.980 (0.970, 0.990), 0.960 (0.950, 0.970), 0.980 (0.970, 0.990) in the intervention group, 2.00 (1.25, 3.00), 12.00 (11.00, 13.00), 7.00 (6.00, 8.00), 7.00 (6.00, 9.00), 25.00 (23.00, 27.00), 20.00 (19.00, 22.00) points, (141.54 ± 10.57), (179.71 ± 14.62), (162.00 ± 14.32) times/min, 0.980 (0.960, 0.990), 0.940 (0.920, 0.958), 0.960 (0.940, 0.978). The results of generalized estimating equation analysis showed that the PIPP score, total COMFORTneo Scale score and SpO 2 via different time points, subgroups, and subgroups with time points were statistically significant (Wald χ2 values were 16.72-2 489.71, all P<0.05). The results of two-factor repeated measures ANOVA showed that the interaction effects of heart rate via different time points, subgroups, and subgroups with time points were statistically significant ( F=253.08, 105.02, 77.17, all P<0.05). Conclusions:The 3t sensorial saturation method can effectively reduce pain during femoral vein blood sampling in preterm infants, can improve the comfort level of preterm infants, is conducive to the stabilization of vital signs in preterm infants, and is suitable for promotion and application in clinical care.

Charcot-Marie-Tooth disease: from historical landmarks in Brazil to current care perspectives / Doença de Charcot-Marie-Tooth: dos marcos históricos no Brasil até as perspectivas atuais de cuidado

Abstract Hereditary motor and sensory neuropathy, also known as Charcot-Marie-Tooth disease (CMT), traditionally refers to a group of genetic disorders in which neuropathy is the main or sole feature. Its prevalence varies according to different populations studied, with an estimate between 1:2,500 to 1:10,000. Since the identification of PMP22 gene duplication on chromosome 17 by Vance et al., in 1989, more than 100 genes have been related to this group of disorders, and we have seen advances in the care of patients, with identification of associated conditions and better supportive treatments, including clinical and surgical interventions. Also, with discoveries in the field of genetics, including RNA interference and gene editing techniques, new treatment perspectives begin to emerge. In the present work, we report the most import landmarks regarding CMT research in Brazil and provide a comprehensive review on topics such as frequency of different genes associated with CMT in our population, prevalence of pain, impact on pregnancy, respiratory features, and development of new therapies.

Resumo A neuropatia sensitivo-motora hereditária, também conhecida como doença de Charcot-Marie-Tooth (CMT), tradicionalmente se refere a um grupo de doenças genéticas em que a neuropatia é a principal ou única manifestação. Sua prevalência varia de acordo com as diferentes populações estudadas, com estimativa entre 1:2.500 a 1:10.000. Desde a identificação da duplicação do gene PMP22 no cromossomo 17, por Vance et al., em 1989, mais de 100 genes foram relacionados a esse grupo de doenças e temos visto avanços no atendimento aos pacientes, com identificação de condições associadas e melhores tratamentos de suporte, incluindo intervenções clínicas e cirúrgicas. Além disso, com as descobertas no campo da genética, incluindo técnicas de interferência de RNA e de edição genética, novas perspectivas de tratamento começaram a surgir. No presente trabalho, relatamos os marcos mais importantes sobre a pesquisa de CMT no Brasil e fornecemos uma revisão abrangente sobre tópicos como frequência de diferentes genes associados à CMT em nossa população, prevalência de dor, impacto na gravidez, alterações respiratórias e desenvolvimento de novas terapias.

Tradução e Adaptação Cultural do School Companion Sensory Profile 2 para Crianças e Jovens Brasileiros / Translation and Cultural Adaptation of the School Companion Sensory Profile 2 for Brazilian Children and Youths

RESUMO: Este estudo objetivou adaptar culturalmente, verificar a confiabilidade e sugerir um escore normativo do School Companion Sensory Profile 2 (SCSP-2) para crianças e jovens brasileiros de 3 a 14 anos e 11 meses. O SCSP-2 foi adaptado culturalmente para o Brasil seguindo as etapas de tradução inicial (dois tradutores independentes), tradução conciliada (dois integrantes do comitê técnico), análise de equivalência (quatro especialistas em integração sensorial), retrotradução (dois tradutores de língua materna inglesa), aprovação da autora e pré-teste. O pré-teste verificou a clareza e a compreensão (desdobramento cognitivo/validade de face) e a confiabilidade (equivalência interexaminadores, consistência interna e reprodutibilidade) da versão traduzida, com a participação de 74 professores que responderam ao questionário referente a 146 crianças. Os itens apresentaram índice de concordância acima de 75% no desdobramento cognitivo. A equivalência interexaminadores e teste-reteste apresentaram K ≥ 0,88 em todos os itens pesquisados. Observaram-se valores aceitáveis de consistência interna em quase todas as áreas sensoriais, quadrantes de procura sensorial e sensibilidade sensorial e no fator escolar 2. Os escores preliminares brasileiros são distintos dos americanos. O SCSP-2 adaptado para o Brasil apresenta evidências de validade baseada no conteúdo, além de boa consistência interna, possibilitando identificar problemas de processamento sensorial em crianças e jovens brasileiros.

ABSTRACT: This study aimed to adapt culturally, verify the reliability, and suggest a normative score for the School Companion Sensory Profile 2 (SCSP-2) for Brazilian children and youths aged 3 to 14 years and 11 months. The SCSP-2 was culturally adapted for Brazil following the steps of initial translation (two independent translators), reconciled translation (two members of the technical committee), equivalence analysis (four experts in sensory integration), back-translation (two English mother tongue translators), author approval and pre-test. The pre-test verified the clarity and understanding (cognitive unfolding/face validity) and reliability (inter-examiner equivalence, internal consistency, and reproducibility) of the translated version, with the participation of 74 teachers who answered the questionnaire referring to 146 children. The items showed an agreement rate above 75% in cognitive unfolding/face validity. The inter-examiner and test-retest equivalence showed K ≥ 0.88 in all items surveyed. Acceptable internal consistency values were observed in almost all sensory areas, quadrants of sensory seeking and sensory sensitivity, and in the school factor 2. The Brazilian preliminary scores are different from the American ones. The SCSP-2 adapted for Brazil presents evidence of content-based validity and good internal consistency, making it possible to identify sensory processing problems in Brazilian children and youths.

Effects of vibration training on upper limbs of volleyball players / Efeitos do treinamento vibratório sobre os membros superiores dos jogadores de voleibol / Efectos del entrenamiento con vibraciones en las extremidades superiores de los jugadores de voleibol

ABSTRACT Introduction: The research on vibration training has experienced a period of development in many projects, such as badminton, handball, long jump, and volleyball. However, there is still no quantitative research evaluation of its effects on the development of shoulder, elbow, and upper limb muscle strength in volleyball athletes. It is believed that a specific training protocol with vibration may bring benefits to sensory-motor performance and muscle strength implementation in volleyball athletes. Objective: To study the effects of vibration training on upper limb function in volleyball players. Methods: Literature, experimental, and mathematical-statistical research methods were used to explore the relationship between vibration training under the muscle strength of the upper limbs and their joints. Results: The vibration training with an amplitude of 2mm, at a vibration frequency between 30Hz and 45Hz, the frequency of vibration training presented inversely proportional to the effect of vibration training. Conclusion: Vibration training showed the benefits of motor coordination and increased muscle strength in volleyball players. An appropriate vibration training strategy can maximize athletes' skills, such as body coordination, flexibility, and jumping ability. Level of evidence II; Therapeutic studies - investigation of treatment outcomes.

RESUMO Introdução: A pesquisa sobre o treinamento por vibração experimentou um período de desenvolvimento sendo aplicada em muitos projetos como badminton, handebol, salto em distância e voleibol. Entretanto, ainda não há uma avaliação quantitativa da pesquisa sobre seus efeitos em ombro, cotovelo e sobre o desenvolvimento de força muscular nos membros superiores dos atletas de voleibol. Acredita-se que um protocolo de treino específico com vibração possa trazer benefícios ao desempenho sensório-motor e implementação de força muscular nos atletas de voleibol. Objetivo: Estudar os efeitos do treinamento por vibração sobre a função dos membros superiores dos jogadores de vôlei. Métodos: Utilizou-se métodos de pesquisa bibliográfica, experimental e estatística matemática para explorar a relação entre o treinamento vibratório sob a força muscular dos membros superiores e suas articulações. Resultados: O treinamento vibratório com amplitude de 2mm, numa frequência de vibração entre 30Hz e 45Hz, a frequência do treinamento vibratório apresentou-se inversamente proporcional ao efeito do treinamento vibratório. Conclusão: O treinamento vibratório mostrou benefícios de coordenação motora e aumento de força muscular nos jogadores de voleibol. Uma estratégia adequada de treinamento por vibração pode maximizar as habilidades dos atletas, tais como coordenação corporal, flexibilidade e habilidade de salto. Nível de evidência II; Estudos terapêuticos - investigação dos resultados do tratamento.

RESUMEN Introducción: La investigación sobre el entrenamiento con vibraciones ha experimentado un periodo de desarrollo aplicándose en muchos proyectos como el bádminton, el balonmano, el salto de longitud y el voleibol. Sin embargo, todavía no hay una evaluación cuantitativa de la investigación sobre sus efectos en el hombro, el codo y en el desarrollo de la fuerza muscular en las extremidades superiores de los atletas de voleibol. Se cree que un protocolo de entrenamiento específico con vibración puede aportar beneficios al rendimiento sensomotor y a la implementación de la fuerza muscular en los atletas de voleibol. Objetivo: Estudiar los efectos del entrenamiento con vibraciones sobre la función de las extremidades superiores en jugadores de voleibol. Métodos: Se utilizaron métodos de investigación literarios, experimentales y estadísticos matemáticos para explorar la relación entre el entrenamiento con vibración bajo la fuerza muscular de los miembros superiores y sus articulaciones. Resultados: El entrenamiento vibratorio con amplitud de 2mm, en una frecuencia de vibración entre 30Hz y 45Hz, la frecuencia del entrenamiento vibratorio se presentó inversamente proporcional al efecto del entrenamiento vibratorio. Conclusión: El entrenamiento con vibraciones mostró beneficios de coordinación motora y aumento de la fuerza muscular en jugadores de voleibol. Una estrategia adecuada de entrenamiento con vibraciones puede maximizar las habilidades de los atletas, como la coordinación corporal, la flexibilidad y la capacidad de salto. Nivel de evidencia II; Estudios terapéuticos - investigación de los resultados del tratamiento.

Influences of balance training on motor coordination in aerobics students / Influências do treinamento do equilíbrio na coordenação motora dos estudantes de aeróbica / Influencia del entrenamiento del equilibrio en la coordinación motora de estudiantes de aeróbic

ABSTRACT Introduction: The standardization of body movements is essential for aerobics gymnastic practitioners and motor coordination for the execution of consecutive movements of large amplitudes is strongly related to balance ability. Therefore, it is believed that balance training can positively impact motor coordination in aerobics students Objective: Explore the influences of balance training on motor coordination in aerobics students. Methods: 100 volunteers were selected as aerobics students, divided into an experimental and a control group for a 6-week experiment. The experimental group was given a balance training protocol, while the control group maintained the traditional teaching protocol. Data on functional exercises and fitness indices were collected before and after the experiment for comparison and analysis. Results: The difference in the exercise in the unipodal orthostatic position with eyes closed was 6.45, the difference in the balance test in the swallow position was 4.04, the difference in the later-forward Y balance exercise was 1.88, the later-posterior was 2.09, and posterior Y balance was 2.53. The difference between all items in the control group was small, especially the three items of frontal, lateral, posterior, and mid-posterior Y balance. Conclusion: Balance training positively affected the motor coordination of aerobics students, resulting in a statistically significant increase in all analyzed postural balance indexes. Level of evidence II; Therapeutic studies - investigation of treatment outcomes.

RESUMO Introdução: A padronização dos movimentos corporais é essencial para os praticantes de ginástica aeróbica e a coordenação motora para a execução de movimentos consecutivos de grandes amplitudes está fortemente relacionada à capacidade de equilíbrio. Acredita-se, por isso, que o treino de equilíbrio possa impactar positivamente a coordenação motora dos estudantes de aeróbica Objetivo: Explorar as influências do treinamento de equilíbrio na coordenação motora dos estudantes de aeróbica. Métodos: Foram selecionados 100 voluntários estudantes de aeróbica, divididos em grupo experimental e controle para um experimento de 6 semanas. Ao grupo experimental foi incrementado um protocolo de treinamento de equilíbrio, enquanto o grupo de controle manteve o protocolo de ensino tradicional. Os dados pertinentes aos exercícios funcionais e índices de aptidão física foram coletados antes e após o experimento para comparação e análise. Resultados: A diferença do exercício em posição ortostática unipodal de olhos fechados foi 6,45, a diferença no teste de equilíbrio em posição de andorinha foi 4,04, a diferença do exercício de equilíbrio latero-dianteiro em Y foi 1,88, latero-posterior foi 2,09, e posterior em Y foi 2,53. A diferença de todos os itens do grupo de controle foi pequena, especialmente os três itens de equilíbrio frontal, lateral, posterior e médio-posterior em Y. Conclusão: O treinamento de equilíbrio afetou positivamente a coordenação motora dos estudantes de aeróbica, resultando num incremento estatisticamente expressivo em todos os índices de balanço postural analisados. Nível de evidência II; Estudos terapêuticos - investigação dos resultados do tratamento.

RESUMEN Introducción: La estandarización de los movimientos corporales es esencial para los practicantes de gimnastica aeróbic y la coordinación motora para la ejecución de movimientos consecutivos de gran amplitud está fuertemente relacionada con la capacidad de equilibrio. Por lo tanto, se cree que el entrenamiento del equilibrio puede influir positivamente en la coordinación motora de los estudiantes de aeróbic Objetivo: Explorar las influencias del entrenamiento del equilibrio en la coordinación motora de los estudiantes de aeróbic. Métodos: Se seleccionaron 100 voluntarios estudiantes de aeróbic, divididos en un grupo experimental y un grupo de control para un experimento de 6 semanas. Al grupo experimental se le incrementó un protocolo de entrenamiento del equilibrio, mientras que el grupo de control mantuvo el protocolo de enseñanza tradicional. Se recogieron datos relativos a ejercicios funcionales e índices de aptitud física antes y después del experimento para su comparación y análisis. Resultados: La diferencia en el ejercicio en posición ortostática unipodal con ojos cerrados fue de 6,45, la diferencia en la prueba de equilibrio en posición de deglución fue de 4,04, la diferencia en el ejercicio de equilibrio latero-direccional en Y fue de 1,88, latero-posterior fue de 2,09, y posterior en Y fue de 2,53. La diferencia de todos los ítems en el grupo de control fue pequeña, especialmente los tres ítems de equilibrio frontal, lateral, posterior y medio-posterior en Y. Conclusión: El entrenamiento en equilibrio afectó positivamente a la coordinación motora de los estudiantes de aeróbic, resultando en un incremento estadísticamente expresivo en todos los índices de equilibrio postural analizados. Nivel de evidencia II; Estudios terapéuticos - investigación de los resultados del tratamiento.

Procesamiento sensorial en menores de seis años con trastorno específico del lenguaje

Introducción: El procesamiento sensorial determina e influencia el nivel de desarrollo que presentan los individuos en la infancia y cuando se afecta alguno de los sistemas que lo integran, se alteran dominios del desarrollo que impiden a los niños desenvolverse de manera adecuada en su entorno. Objetivos: Describir y comparar el procesamiento sensorial de los niños con trastorno específico del lenguaje y con desarrollo típico del lenguaje. Métodos: La muestra estuvo conformada por 60 niños con edades de 4 a 5 años de la escuela especial de lenguaje San Clemente, asignados a dos grupos de acuerdo con la presencia o ausencia de trastorno específico del lenguaje. El procesamiento sensorial se evaluó mediante la escala de procesamiento sensorial. Se evaluó el tipo de distribución de las variables de la escala para su posterior análisis. Resultados: Los niños con trastorno específico del lenguaje obtuvieron 275 puntos y se ubicaron por debajo del puntaje de corte, en cambio los menores con desarrollo típico obtuvieron 309 puntos y se situaron por sobre el puntaje de corte. Es decir, los niños con trastorno específico del lenguaje presentaron un procesamiento sensorial más bajo en comparación con los niños que poseen desarrollo típico del lenguaje con diferencias significativas en el sistema auditivo y propioceptivo. Conclusiones: Los niños con trastorno específico del lenguaje exhiben un desempeño más bajo en tareas de procesamiento sensorial, es por ello, que este último debe ser considerado en la evaluación y diagnóstico de niños con este trastorno para generar un abordaje más integral.

Introduction: Sensory processing determines and influences the level of development presented by individuals in childhood and when any of the systems that integrate it are affected. Developmental domains are altered and they prevent children from developing adequately in their environment. Objectives: To describe and compare sensory processing in children with specific language impairment and typical language development. Methods: The sample consisted of 60 children aged 4 to 5 years from the San Clemente Special Language School, whom were assigned to two groups according to the presence or absence of specific language disorder. Sensory processing was assessed using the sensory processing scale. The type of distribution of the scale variables was evaluated for further analysis. Results: Children with specific language disorder obtained 275 points and were below the cut-off score, while children with typical development obtained 309 points and were above the cut-off score. That is, children with specific language disorder have lower sensory processing compared to children with typical language development with significant differences in the auditory and proprioceptive system. Conclusions: Children with specific language disorder show lower performance in sensory processing tasks, which is why the latter should be considered in the evaluation and diagnosis of children with this disorder to generate a more comprehensive approach.

Sensory processing and engagement: a systematic review / Processamento sensorial e engajamento: uma revisão sistemática

Abstract The ability of children to organize themselves sensorially in a school environment to remain engaged in their routine activities has been minimally explored by occupational therapists. This study aimed to identify research on sensory processing and engagement carried out by occupational therapists over the past decade. Moreover, it seeks to analyze the depth and quality of discussions regarding the relationship between sensory processing and children's engagement in their occupations. A systematic review was conducted utilizing the descriptors: sensory processing, engagement, and occupational therapy. These descriptors were combined through the AND operator in the VHL, PubMed, and Web of Science databases. Included articles, whether in English or other languages, defined and measured sensory processing; highlighted a relationship between child sensory processing and occupational engagement; were published within the past 10 years (2008 to 2018); underwent peer-review; are available in full; involved participants aged 0 to 7 years; and were authored by occupational therapists. The review process was performed by two authors using predefined data fields, which included study quality indicators. The results identified a mere nine articles on this specific theme. An assessment based on the OT Seeker scale revealed scores of moderate magnitude. This suggests a pressing need for occupational therapists to invest in the expansion of discerning research, aiming to elevate scientific evidence regarding the relationship between sensory processing and occupational engagement.

Resumo A capacidade das crianças de se organizarem sensorialmente em ambiente escolar para se manterem engajadas em suas atividades rotineiras tem sido pouco explorada por terapeutas ocupacionais. Este estudo teve como objetivo identificar pesquisas sobre processamento sensorial e engajamento realizadas por terapeutas ocupacionais na última década, bem como avaliar a qualidade das discussões sobre a relação entre processamento sensorial e engajamento de crianças em suas ocupações. Trata-se de uma revisão sistemática realizada a partir da busca dos descritores: processamento sensorial, engajamento e terapia ocupacional, combinados segundo o operador AND, nas plataformas BVS, PubMed e Web of Science. Os artigos incluídos, tanto em inglês e como em outras línguas, definiram e mediram processamento sensorial; apontaram relação entre processamento sensorial e engajamento ocupacional infantil; foram publicados nos últimos 10 anos (de 2008 a 2018); revisados ​​por pares; estão disponíveis na íntegra; envolveram participantes com idade entre 0 e 7 anos, e foram escritos por terapeutas ocupacionais. As revisões foram realizadas por duas autoras usando campos de dados predefinidos, incluindo indicadores de qualidade do estudo. Os resultados identificaram apenas nove artigos sobre esse tema específico. A análise da classificação, com base na escala OT Seeker, revelou escores de magnitude moderada, o que sugere a necessidade de terapeutas ocupacionais investirem na ampliação de pesquisas criteriosas a fim de aumentar os níveis de evidência científica sobre a relação entre processamento sensorial e engajamento ocupacional.

The influence of cognitive tasks on sensory organization test performance / A influência das tarefas cognitivas no desempenho do teste de organização sensorial

Abstract Introduction: Many static postural tasks requiring vestibular contributions are completed while dual- tasking. Objective: We investigated the influence of dual-tasks on sensory integration for postural control and cognitive performance during the sensory organization test and examined the relationship between cognitive function and dual-task cost during the sensory organization test. Methods: Twenty adults completed single and dual-task versions of the six conditions of the sensory organization test were completed during two visits separated by one week. A subset of 13 participants completed three National Institute of Health (NIH)-toolbox cognitive tests including the Flanker inhibitory control and attention test, dimensional change card sort test and pattern comparison processing speed test. Wilcoxon signed rank tests were used to compare postural sway during single and dual-task sensory organization test. Friedman's test, with pairwise comparison post-hoc tests, was used to compare single task serial subtraction performance to the 6 dual-task sensory organization test conditions. Spearman's correlation coefficients were used to assess the relationship between cognitive performance on NIH-toolbox test and postural and cognitive dual-task cost during the sensory organization test. Results: Performing a cognitive dual-task during the sensory organization test resulted in a significant increase in postural sway during condition 1 (Z = −3.26, p = 0.001, ES = 0.73), condition 3 (Z = −2.53, p = 0.012, ES = 0.56), and condition 6 (Z = −2.02, p = 0.044, ES = 0.45). Subtraction performance significantly decreased in during condition 6 (Z = −2.479, p = 0.011, ES = 0.55) compared to single-task. The dimensional change card sort test demonstrated moderate correlations with dual-task cost of serial subtraction performance in condition 5 (dimensional change card sort test: r = −0.62, p = 0.02) and condition 6 (dimensional change card sort test: r= −0.56, p = 0.04). Pattern comparison processing speed test scores were significantly correlated with dual-task cost of postural control during condition 2. Conclusion: Performing a cognitive task during the sensory organization test resulted in significantly increased postural sway during three conditions, particularly during visual environment manipulation oppose to vestibular and somatosensory manipulation. Cognitive performance decreased during the most complex sensory organization test condition. Additionally, we found participants with poorer executive function had greater dual-task cost during more complex sensory integration demands.

Resumo Introdução: Muitas tarefas posturais estáticas que requerem contribuições vestibulares são feitas durante a dupla tarefa. Objetivo: Investigamos a influência da dupla tarefa na integração sensorial para o controle postural e desempenho cognitivo durante o teste de organização sensorial e examinamos a relação entre a função cognitiva e o custo da dupla tarefa durante o teste de organização sensorial. Método: Vinte adultos completaram versões da tarefa única e dupla tarefa das seis condições do teste de organização sensorial, que foram concluídas em duas consultas com um intervalo de uma semana. Um subgrupo de 13 participantes completou três testes cognitivos do NIH-toolbox, inclusive o flanker inhibitory control and attention test, dimensional change card sort test e o pattern comparison processing speed test .O teste de postos sinalizados de Wilcoxon foi usado para comparar a oscilação postural durante o teste de organização sensorial de tarefa única e dupla. O teste de Friedman, com testes post hoc de comparação pareada, foi usado para comparar o desempenho da subtração em série de tarefa única para as 6 condições do teste de organização sensorial de dupla tarefa. Os coeficientes de correlação de Spearman foram usados para avaliar a relação entre o desempenho cognitivo no teste NIH-toolbox e o custo da dupla tarefa postural e cognitivo durante o teste de organização sensorial. Resultados: A feitura de uma dupla tarefa cognitiva durante o teste de organização sensorial resultou em um aumento significativo na oscilação postural durante a condição 1 (Z = -3,26, p = 0,001, TE = 0,73), condição 3 (Z = -2,53, p = 0,012, TE = 0,56) e condição 6 (Z = -2,02, p = 0,044, TE = 0,45). O desempenho de subtração diminuiu significativamente durante a condição 6 (Z =-2,479, p = 0,011, TE = 0,55) em comparação com a tarefa única. O dimensional change card sort test demonstrou correlações moderadas com o custo da dupla tarefa de desempenho de subtração em série na condição 5 (dimensional change card sort test: r=-0,62, p = 0,02) e condição 6 (dimensional change card sort test: r = -0,56, p = 0,04). Os escores do pattern comparison processing speed test foram significativamente correlacionados com o custo da dupla tarefa do controle postural durante a condição 2. Conclusão: A feitura de uma tarefa cognitiva durante o teste de organização sensorial resultou em um aumento significativo na oscilação postural em três condições, principalmente durante a manipulação do ambiente visual em oposição à manipulação vestibular e somatossensorial. O desempenho cognitivo diminuiu durante a condição de teste de organização sensorial mais complexa. Além disso, observamos que os participantes com função executiva pior apresentaram maior custo da dupla tarefa durante demandas de integração sensorial mais complexas.

Effects of specific hypnotic suggestions on mechanical and thermal sensitivity of healthy volunteers: randomized and double-blind study / Efeito de sugestões hipnóticas específicas sobre a nocicepção mecânica e térmica em voluntários saudáveis: estudo randomizado e duplo-cego

ABSTRACT BACKGROUND AND OBJECTIVES: Hypnotic suggestions for hypoalgesia or analgesia are efficient for relieving different pain conditions, presenting few or no side effects. However, little is known about its direct effect on the modulation of peripheral nociception. The goal of this study was to evaluate the mechanical and thermal response after specific hypnotic suggestions in healthy volunteers. METHODS: This is a randomized double-blinded controlled trial that aimed to evaluate both mechanical and thermal nociception after specific hypnotic suggestions in healthy volunteers. For this, twenty-seven participants were enrolled, according to the following eligibility criteria: age between 18-65 years and absence of pain complaints or psychological disorders. After signed Free Informed Consent Term (FICT) the participants were divided by a computer-generated randomization in three groups: sham group (no induction of hypnosis), hypnosis-induced pain group and hypnosis-induced analgesia group. Susceptibility to hypnosis was assessed through the Waterloo-Stanford Group C (WSGC) scale of hypnotic susceptibility and outcomes included evaluation of questionnaires (Hospital Anxiety and Depression Scale and Short Form Brief Pain Inventory) as well as the examination of mechanical and thermal nociception through the Quantitative Sensory Testing (QST), a tool widely used to investigate somatosensory sensitivity by assessing functions of small A-δ and C nerve sensory fibers, before and after specific hypnotic suggestion for pain and analgesia made by a qualified hypnotherapist. RESULTS: Data demonstrated that specific hypnotic suggestions induced significant changes in mechanical and thermal sensitivity. The pain group revealed an increase in mechanical hyperalgesia and allodynia, while the analgesia group increased pain thresholds to thermal stimulations, being conditioned to withstand temperature changes after hypnosis, demonstrating a modulatory effect for both pain and analgesia sensations in healthy volunteers. CONCLUSION: The evidence presented in this study supports the use of the hypnosis technique as an auxiliary tool in clinical practice. HIGHLIGHTS Specific hypnotic suggestions can modulate peripheral nociception in healthy subjects. Data show a modulatory effect for both pain and analgesia sensations. Hypnosis can be considered a feasible technique for the clinical pain management.

RESUMO JUSTIFICATIVA E OBJETIVOS: Sugestões hipnóticas de hipoalgesia ou analgesia são eficientes para aliviar diferentes quadros álgicos, apresentando poucos ou nenhum efeito colateral. No entanto, pouco se sabe sobre seu efeito direto na modulação da nocicepção periférica. O objetivo deste estudo foi avaliar a resposta mecânica e térmica após sugestões hipnóticas específicas em voluntários saudáveis. MÉTODOS: Este é um estudo randomizado e duplo-cego que visou avaliar a nocicepção mecânica e térmica após sugestões hipnóticas específicas em voluntários saudáveis. Para isso, vinte e sete participantes foram selecionados, de acordo com os seguintes critérios de elegibilidade: idade entre 18 e 65 anos e ausência de distúrbios psicológicos e de queixas de dor. Após a assinatura do Termo de Consentimento Livre e Esclarecido (TCLE), os participantes foram divididos por randomização gerada por computador em três grupos: grupo sham (sem indução de hipnose), grupo dor induzida por hipnose e grupo analgesia induzida por hipnose. A suscetibilidade à hipnose foi avaliada através da escala Waterloo-Stanford Group C (WSGC) de suscetibilidade hipnótica e os resultados incluíram a avaliação de questionários (Escala Hospitalar de Ansiedade e Depressão e Inventário Breve de Dor), bem como o exame de nocicepção mecânica e térmica através do Teste Sensorial Quantitativo (QST), uma ferramenta amplamente utilizada para investigar a sensibilidade somatossensorial por meio da avaliação das funções das fibras sensoriais finas dos nervos A-δ e C, antes e após sugestão hipnótica específica para dor e analgesia aplicada por um hipnoterapeuta qualificado. RESULTADOS: Os dados mostraram que as sugestões hipnóticas específicas induziram mudanças significativas na sensibilidade mecânica e térmica dos indivíduos. O grupo dor revelou aumento da hiperalgesia mecânica e da alodinia, enquanto o grupo analgesia aumentou os limiares de dor por estímulos térmicos, sendo condicionado a suportar mudanças de temperatura após a hipnose, demonstrando efeito modulador tanto para as sensações de dor quanto de analgesia em voluntários saudáveis. CONCLUSÃO: As evidências apresentadas neste estudo sustentam o uso da técnica de hipnose como ferramenta auxiliar na prática clínica. DESTAQUES Sugestões hipnóticas específicas podem modular a nocicepção periférica em sujeitos saudáveis. Os dados mostram um efeito modulador tanto para as sensações de dor quanto de analgesia. A hipnose pode ser considerada uma técnica viável para o manejo clínico da dor.

Physicochemical characterization and consumer preference of rice (Oryza sativa) varieties grown in Costa Rica / Caracterización fisicoquímica y de preferencia sensorial en variedades de Arroz (Oryza sativa) de Costa Rica

Introduction: Rice is a staple food in Costa Rica representing almost 24 % of the total calorie intake in the diet. Consumers have become more quality conscious about the rice consumed, so producers need to focus on the quality of rice along with production. Objective: The aim of this study was to investigate the physicochemical profile and consumer preference of five Costa Rican rice varieties: Palmar 18, Basmatico, Chin Chin, INTA-Miravalles, and CR- 5272. Materials and methods: Proximate analysis, amylose, and mineral content were performed in the raw grain. Two different sessions were performed (n=120 each) to evaluate consumer preference measurements using the John Brown R-Index (RJB) index. The first sensory panel selected the best cooking preparation and the second, the preferred rice variety. Instrumental color measurements (L*, C*, hº, DE) were applied to the cooked rice varieties (76-96ºC for 38 min). Results: Regarding the physicochemical characterization, INTAMiravalles showed the highest protein content (8.2%), while Basmatico and Chin Chin, the lowest. Four varieties presented high amylose content (AC) and INTA-Miravalles reported an intermediate AC. The mineral content varied among varieties. INTA-Miravalles showed the highest N, followed by Palmar 18. The cooking preparation from the regulatory agency was preferred by consumers. The consumers' preference of the varieties ranked from high to low: Basmatico>Chin Chin=CR5772>Palmar 18=INTA-Miravalles. Conclusions: This study suggests that consumer preference for cooked rice was influenced by physicochemical characteristics such as protein, AC, mineral content, and aromatic attributes. Consumer acceptance is an important factor to consider when new varieties are developed. The water-to-rice ratio during cooking played an important role in cooked rice sensory quality(AU)

Introducción: el arroz es un alimento básico de consumo en Costa Rica que representa casi el 24% de la ingesta total de calorías en la dieta. Los consumidores se han vuelto más conscientes de la calidad del arroz que consumen, por lo que los productores deben enfocar esfuerzos en la calidad y producción del arroz. Objetivo: El objetivo de este estudio fue investigar el perfil fisicoquímico y la preferencia del consumidor de cinco variedades de arroz de Costa Rica: Palmar 18, Basmatico, Chin Chin, INTA-Miravalles y CR-5272. Materiales y métodos: Se realizó el análisis proximal, contenido de amilosa (CA) y de minerales en el grano crudo y color instrumental en el arroz cocido. Se realizaron dos mediciones de preferencia de los consumidores (n=120) utilizando el índice R de James Brown (RJB). En la primera se seleccionó el mejor método de preparación y en la segunda, la variedad de arroz preferido. El color instrumental (L*, C*, hº, DE) se midió a las variedades de arroz cocinado (76-96ºC por 38 min). Resultados: Miravalles mostró el mayor contenido en proteínas (8,2%), mientras que Basmatico y Chin Chin, el menor. Cuatro variedades presentaron un alto CA y el INTAMiravalles reportó un CA intermedio. El contenido mineral varió entre las variedades. INTA-Miravalles mostró el mayor contenido de nitrógeno, seguido de Palmar 18. El método de cocción del ente regulador fue el preferido por los consumidores. La preferencia de los consumidores por las variedades de mayor a menor fue: Basmatico > Chin Chin = CR5772 > Palmar 18 = INTA-Miravalles. Conclusiones: La preferencia de los consumidores por el arroz cocido se vio influenciada por características fisicoquímicas como proteína, CA, minerales y atributos aromáticos. La aceptación de los consumidores es un factor importante cuando se desarrollan nuevas variedades. La relación agua/ arroz durante la cocción desempeñó un papel importante en la calidad del arroz cocido(AU)

Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt / Efecto de la incorporación de Aloe vera (Aloe barbadensis Miller) en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala

ABSTRACT In the dairy industry, fermented products are traditionally made with cow's milk, however, recently other ingredients have been used that give different qualities to the final product; among them is buffalo milk, which has distinctive characteristics and is rarely utilized industrially in Colombia, for this reason, the present study aimed to evaluate the effect of adding aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological properties and shelf-life of buffalo milk yogurt. First, an aloe vera sauce was made, which was added to buffalo milk yogurt in three percentages (5, 10, and 15 %), and one was chosen using a preference ordering test. Subsequently, the selected product was evaluated for physicochemical and bromatological parameters and mineral content. The shelf-life was also calculated using an accelerated shelf-life study at temperatures of 5, 15, 25, and 35 °C. According to the sensory panel the best yogurt was the sample with 15 % of aloe vera sauce. For the bromatological analysis, it was found that the final product had 2.57 % protein, 5.87 % fat, 0.49 % ash, and 74.9 % moisture. Shelf-life calculations yielded an average of 28.6 days. It is concluded that aloe vera positively impacted the bromatological parameters and mineral content of buffalo milk yogurt.

RESUMEN En la industria láctea, se elaboran productos fermentados, tradicionalmente, con leche de vaca; sin embargo, en los últimos tiempos, se han utilizado otros ingredientes, que dan diferentes cualidades al producto final; entre ellos, se encuentra la leche de búfala, que tiene características únicas y además es poco utilizada industrialmente en Colombia. La presente investigación tuvo por objetivo evaluar el efecto de la adición de aloe vera (Aloe barbadensis Miller), en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala. Primeramente, se realizó una salsa de aloe vera, la que se le agregó al yogurt de leche de búfala, en tres porcentajes (5, 10 y 15 %) y se escogió uno, mediante una prueba de preferencia por ordenación. Posteriormente, al producto seleccionado, se le evaluaron los parámetros fisicoquímicos, bromatológicos y contenido de minerales. También fue calculada la vida útil del yogurt, utilizando un estudio de vida útil, acelerado a temperaturas de 5, 15, 25, y 35 °C. De acuerdo con el panel sensorial, se estableció que la mejor muestra de yogurt fue aquella que tenía 15 % de salsa de aloe vera. En cuanto al análisis bromatológico, se encontró que el producto final tuvo 2,57 % de proteína, 5,87 % de grasa, 0,49 % de cenizas y 74,9 % de humedad. Los cálculos de vida útil arrojaron 28,6 días en promedio. Se concluye que el aloe vera impactó positivamente los parámetros bromatológicos y el contenido de minerales del yogurt de leche de búfala.

Prototipo de alimento deshidratado con base en harina de auyama enriquecido con fuentes proteicas no convencionales / Prototype of dehydrated food based on butternut squash flour enriched with non-conventional protein sources

RESUMEN Debido al contenido de macronutrientes, micronutrientes y antioxidantes, la ingesta de hortalizas y de legumbres en la dieta puede reducir el riesgo de enfermedades, por tanto, el objetivo de esta investigación fue desarrollar un prototipo de alimento deshidratado con base en harina de auyama (Cucurbita moschata Duchense), enriquecido con fuentes proteicas, provenientes de granos. Se establecieron seis tratamientos empleando nueve materias primas, variando el porcentaje de cada una de ellas, donde la mayor proporción correspondió a la harina de auyama, se realizó un análisis bromatológico para cada materia prima y tratamiento. Posteriormente, se adelantó el análisis de carotenos totales, carbohidratos y calorías; para las variables materia seca (MS), cenizas, grasa, proteína cruda (PC), fibra detergente ácida (FDA) y fibra detergente neutra (FDN), se empleó un análisis de varianza y para la prueba sensorial, se aplicó la prueba Friedman, con 60 jueces. Al emplear los factores de conversión Atwater, los resultados indicaron que los materiales seleccionados para formular un prototipo de alimento deshidratado presentan bajo contenido de fibra detergente neutra (FDN) y fibra detergente ácida (FDA). La prueba de Friedman estableció que el mejor tratamiento para los 60 evaluadores fue el 6 seguido del 1, con la inclusión de harina de auyama del 15 y 20 %, respectivamente. Se concluye que, a partir de la inclusión de harina de hortaliza y de leguminosas es posible obtener un producto deshidratado con alto contenido de macronutrientes.

ABSTRACT Due to the content of macronutrients, micronutrients, and antioxidants, the intake of vegetables and legumes in the diet can reduce the risk of diseases, therefore, the objective of this research was to develop a prototype of dehydrated food based on butternut squash (Cucurbita moschata Duchense) enriched with protein sources from grains. six treatments were established using nine raw materials, varying the percentage of each of them, where the highest proportion corresponded to butternut squash, a bromatological analysis was carried out for each raw material and treatment. Subsequently, the analysis of total carotenoids, carbohydrates, and calories was carried out; for the variables dry matter (DM), ashes, fat, crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF), an analysis of variance was used and for the sensory test the Friedman test was performed with 60 judges. When using the Atwater conversion factors, the results indicated that the materials selected to formulate a dehydrated food prototype have a low content of neutral detergent fiber (NDF) and acid detergent fiber (ADF). The Friedman test established that the best treatment for the 60 evaluators was 6 followed by 1, with the inclusion of butternut squash at 15 and 20 %, respectively. It is concluded that, from the inclusion of vegetable and legume flour, it is possible to obtain a dehydrated product with a high content of macronutrients.

Greek vs traditional yogurts: Sensory and physicochemical comparison

ABSTRACT Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional yogurt (TY). The objective of this work was to analyze the physicochemical, sensory, and lipid profile of GY and TY with blueberry flavor, both manufactured by a local industry in the state of Rio Grande do Sul, Brazil. Protein and lipid content, as well as humidity, ash, and fatty acid profile were quantified and a sensory evaluation was completed using the affective method. The physicochemical results showed 1.5% and 2.3% more proteins and lipids, respectively, for GY compared to TY. The humidity in TY was 10% lower than in GY. Eighteen types of polyunsaturated, saturated, monounsaturated fatty acids were identified, with a high proportion of C14, C16, and C18. Sensory analysis showed a preference for GY over TY (64% versus 36%, p0.05). Both the protein and lipid content, associated with creaminess, likely influence better acceptance of GY.

RESUMEN El yogur griego (YG) ha ganado popularidad durante los últimos años por su marcada textura, sabor y características nutricionales en comparación con el yogur tradicional (YT). El objetivo de este trabajo fue analizar el perfil fisicoquímico, sensorial y lipídico de YG y YT con sabor a arándano, ambos fabricados por una industria ubicada en el estado de Rio Grande do Sul, Brasil. Fueron cuantificados el contenido de proteínas, lípidos, humedad y cenizas, así como también el perfil de ácidos grasos y la evaluación sensorial por método afectivo. Los resultados fisicoquímicos mostraron que YG contiene 1,5% y 2,3% más de proteínas y lípidos, respectivamente, en comparación con YT (p0,05) en relación a la aceptación de los atributos color, olor, sabor y acidez. Los atributos cuerpo, apariencia y textura presentaron mejores scores de aceptación para el YG. Tanto el contenido de proteínas y lípidos, asociados a la cremosidad, probablemente hayan influenciado una mejor aceptación del YG.

Trastorno del procesamiento sensorial. Una mirada conjunta desde la terapia ocupacional y la otorrinolaringología / Sensory processing disorder. A vision statement from occupational therapy and otolaryngology

Resumen El trastorno del procesamiento sensorial (TPS) es una condición frecuente, pero poco conocida por muchos profesionales de la salud. El procesamiento sensorial se define como la capacidad que posee el sistema nervioso central de interpretar y organizar las sensaciones del propio cuerpo y del ambiente, para su uso efectivo en el entorno mediante respuestas adaptativas. Por lo tanto, cualquier disfunción en el procesamiento (registro, modulación y/o discriminación) de estos estímulos se expresa como una respuesta desadaptativa, siendo significativo cuando esta impacta en la vida diaria del paciente. Es deber del médico sospechar este trastorno, acogiendo al paciente y su familia, derivando oportunamente a terapia ocupacional para su correcta evaluación y eventual manejo de acuerdo con las necesidades de cada paciente.

Abstract Sensory processing disorder (SPD) is an unknown condition for many health care professionals. Sensory processing is defined as the capacity of the central nervous system to interpretate and organize sensations from our own body and from the environment, for their proper use by adaptive responses. Any dysfunction in this processing (registration, modulation and or discrimination) is expressed by a maladaptive response, being considered abnormal when this response has a negative impact in the patient's daily activities. Is our duty as health care workers to suspect this disorder, help our patients and their families by doing a proper referral to an occupational therapist for their evaluation and management, according to each patient needs.