Alcohol consumption and associated factors among customers in Local Beer bars in South Africa: a Cross-Sectional Study

Background:Present study total participants were 700 males and females included with different age group and different education level. Topics of discussion included typical drinking reasons- Daily Habitual, stress, emotions type/mood (happy/Sad), burden, and party and the drink type like only beer, only whisky/vodka/wine and both. Methods:The legal age of wine purchase in South Africa is 18 years and on. We have analysed the age groups 18-25, 26-45, and 45-65, with the interviews having the general questions regarding the reason of drinking. Preliminary bar visits were carried out in ten bars and restaurants to develop and identify any potential problems with the planned data collection protocols and to determine which specific reason were common in bar customers will emphasized during the main study. Bar and restaurant visits in the main study began in June 2021 and were completed in March 2022, bar visits were made from 3 p.m. to 10 p.m. on nights randomly. Results: The customers we studies having majority of males than female observed. In daily habitual is high in age of 26-45 41.57%, in stress high rate is in unemployed of 57.71%, in workload burden alcohol consumption is age group 26-45 of 51.71%, in Party criteria age group 57.85%, In Emotions type/mood (happy/Sad) alcohol consumption is in category unemployed of 83%. Conclusion: Support the need for additional research to develop effective prevention and intervention strategies to reduce high-risk alcohol

Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada / Nutritional and techno functional properties of pseudocereal bars added with soy, mango and pomegranate

Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud(AU)

Introduction. Cereal bars (CB) are marketed as a healthy snack; however, their nutritional quality is low. An alternative to improve this is the incorporation of ingredients such as soybean sprouts, which have a higher protein content than some seeds; as well as fruit by-products that contain important bioactive compounds. Objective. To evaluate the nutritional content and techno-functional properties of a cereal bar formulated from pseudocereals, soybean sprouts, and fruit processing by-products. Materials and Methods. 6 formulations (F0-F5) were developed. The content of protein and crude fiber was determined, the formulation that presented the highest content of these components was selected. The in-vitro digestibility of the protein, the technofunctional properties, potential prebiotic and inhibitory activity of ACE-I were determined for the selected BC. Results. The selected formulation was F1 (13.6g/100g p.s. protein and 13.1g/100 g p.s. crude fiber). Protein digestibility was 69%, which is close to reported values for some CB components. The swelling and water retention capacity was 2.55 ml/g; 12.74%, respectively. The growth of L. brevis in modified MRS medium with CB did not present statistical differences with the control medium, indicating the prebiotic potential present in CB. The cereal bar had 39% ACE-I inhibitory activity, demonstrating the action of bioactive compounds possibly released during CB digestion. Conclusion. The developed formulation has important functional properties and could generate health benefits(AU)

Effect of Malted African Breadfruit (Treculia africana) Seed Flour Inclusion on In-vitro Glycemic Index, Starch and Protein Digestibility of Fibre Rich Snack Bars

The study was carried out to elucidate the suitability and utilization of malted African breadfruit (Treculia africana) seed flour in snack bars production. Malted African breadfruit seeds, maize and coconut were processed to flour and evaluated of their proximate composition, phytochemical composition and particle sizes. Six (6) products were developed from the flour blends in the respective ratio of 0:95:5 (T0), 20:75:5 (T20), 25:70:5 (T25), 30:65:5 (T30), 35:60:5 (T35) and 95:0:5 (T95). Soluble dietary fibre (SDF = 5.15 – 3.15%) decreased while insoluble (IDF = 7.23 – 19.23%) and total dietary fibre (TDF = 12.33 – 22.39%) increased significantly (p<0.05) with increasing malted African breadfruit inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p<0.05) from 57.30 – 45.65% and 57.48 – 31.44% respectively, with increasing substitution of malted African breadfruit seed flour. A negative correlation was observed between the TDF and IVGI content of the snack bars. In vitro protein digestibility ranged from 68.19 to 87.45%. With reference to standard classifications, the formulated malted African breadfruit seed based snack bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.

Confección de prótesis de carga inmediata mediante barras articuladas: componentes, modo de uso y longitud de la barra en función de la localización / Fabrication of immediately loaded prostheses using articulated bars: components, method of use and bar length depending on the location

En la implantología actual, la confección de prótesis de carga inmediata se ha convertido en un procedi-miento de rutina. Contar con elementos pre-formados con un correcto ajuste al implante o transepitelial so-bre el que se trabaja, minimiza el tiempo de trabajo sin renunciar a la eficiencia. En el presente trabajo se muestran elementos preformados articulados para la realización de prótesis de carga inmediata y su forma de uso, así como un análisis biomecánico de las estructuras para conocer su repercusión en las distintas fuerzas recibidas durante la masticación. Resultados: Al aplicar la carga en la zona central de la barra (paralela a los implantes), la tensión máxima recibida en la zona correspondiente al extremo de la barra sufre variaciones importantes, desde 128 Mpa en la longitud de 13 mm hasta un máximo de 391 Mpa (megapascales) en la longitud de 5 mm, siendo la ten-sión máxima, media para todas las medidas, de 242 Mpa (+/-96,76). En el ensayo de las diferentes medi-das de la barra se observa también una tensión cre-ciente para longitudes de barra a partir de 7 mm, al aplicar la tensión en la zona media de la estructura, por lo que longitudes entre 5 y 7 mm pueden consi-derarse prácticamente con la misma distribución de tensiones hacia los extremos y en la zona de unión. En conclusión, las barras articuladas son un elemento de confección de prótesis provisionales de carga in-mediata de gran utilidad, que pueden confeccionarse de forma rápida y generan un comportamiento bio-mecánico predecible (AU)

In current implantology, the fabrication of immediately loaded prostheses has become a routine procedure. Being able to have pre-formed elements with a correct fit to the implant or transepithelial on which we are working minimizes working time without sacrificing efficiency. Material and methods: We show articulated preformed elements for immediate loading prostheses and how they are used, as well as a biomechanical analysis of the structures to determine their repercussion on the different forces received during mastication. Results: When the load is applied in the central area of the bar (parallel to the implants) the maximum stress received in the area corresponding to the end of the bar undergoes significant variations, from 128 Mpa in the 13 mm length to a maximum of 391 Mpa in the 5 mm length, the average maximum stress for all the measurements being 242 Mpa (+/-96.76). In the test of the different bar sizes we can also observe an increasing stress for bar lengths from 7 mm onwards when applying the stress in the middle zone of the structure, so that lengths between 5 and 7 mm can be considered to have practically the same stress distribution towards the ends and in the joint zone. Conclusions: Hinged bars are a very useful fabrication element for immediately loaded provisional prostheses, which can be fabricated quickly and generate a predictable biomechanical behavior (AU)

Utilización de kiwicha precocida ( Amaranthus caudatus ) para el desarrollo de barras funcionales

RESUMEN En el presente trabajo se utilizaron granos de kiwicha (Amaranthus caudatus) popeado y laminado como ingrediente funcional para elaborar una barrita destinadas a la población infantil/embarazo/lactancia y población en general. Por ello, el objetivo de este trabajo fue evaluar su aporte nutricional, calidad microbiológica y textura de los granos precocidos y de las barras formuladas. Se elaboraron dos productos precocidos de kiwicha: popeado y laminado. Las determinaciones fueron: Cuantificación de amilosa/amilopectina, almidón resistente (AR), fitoesteroles, lisina disponible, calidad proteica y caracterización microbiológica. A partir de estos productos obtenidos se formularon barras funcionales de kiwicha (con granos popeado y laminado) y se determinó: composición proximal y porcentaje del Valor Diario (% VD), % de Ingesta Dietética de Referencia (% IDR) y se realizó la prueba de Análisis de Perfil de Textura. Las barras funcionales de kiwicha presentaron un alto aporte calórico, proteico (9,83-9.85 g/100g), de buena calidad proteica (cómputo químico >100) y alto aporte de fibra. La porción cubre el 11% de IDR de proteínas para niños. Los granos de kiwicha precocidos tuvieron: bajo contenido de amilosa y AR, alto contenido de fitoesteroles. La textura de las barras fue diferente según el método de pre-cocción utilizado en el grano de kiwicha. La incorporación de granos de kiwicha precocidos permitió obtener un producto alimenticio funcional de alto valor nutricional por su aporte proteico, fibra y fitoesteroles, destinado a diferentes momentos biológicos.

ABSTRACT In the present work, popped and laminated kiwicha (Amaranthus caudatus) grains were used as a functional ingredient to elaborate a bar intended for the child / pregnant / lactating, and general population. Therefore, the aim of this work was to evaluate its nutritional contribution, microbiological quality and texture of precooked grains and formulated bars. Two precooked kiwicha products were made: popped and laminated. The determinations were: quantification of amylose / amylopectin, resistant starch (RS), phytosterols, available lysine, protein quality and microbiological characterization. From these obtained products, kiwicha functional bars (with popped and laminated grains) were formulated and the following were determined: proximal composition and percentage of Daily Value (% DV), % of Reference Dietary Intake (% RDI) and the Texture Profile Analysis test was performed. The functional kiwicha bars presented a high caloric and protein intake (9.83-9.85 g/100 g), good protein quality (chemical count>100) and high fiber intake. The serving covers 11% of the protein RDI for children. Precooked kiwicha grains had: low amylose and RS content and high phytosterols content. The texture of the bars was different according to the pre-cooking method used in the kiwicha grain. The incorporation of precooked kiwicha grains allowed for the obtainment of a functional food product of high nutritional value due to its protein and phytosterols contribution, destined for different biological moments.

Ginsenosides in

Ginsenosides are a series of glycosylated triterpenoids which belong to protopanaxadiol (PPD)-, protopanaxatriol (PPT)-, ocotillol (OCT)- and oleanane (OA)-type saponins known as active compounds of

Original Research Article (Experimental): Design and Development of Unani Emulgel for Vitiligo

"Background: Vitiligo is not only a cosmetic problem, but also a social and psychological problemworldwide with the prevalence rate being highest in India. Treatment is unsatisfactory in WesternSystem of Medicine. Unani System of Medicine (USM) possesses various drugs to treat vitiligo inboth topical and oral dosage forms. Safoof-e-Bars (SB) is an important powdered dosage form usedwidely to treat vitiligo, internally as Zulal. Externally as Sufl (Sediment remained after decanting thesoaked drug) is used. Babchi, a component of SB, is reported to contain psoralen, an importanttherapeutically active compounds for treating vitiligo. But as Psoralen e the active marker compound is very slightly soluble in water, so only negligible amount of it comes in zulal and most ofthe amount remains in sufl. That might be the reason for local application of sufl as recommendedby Hakeems. But clinically it is observed that application of sufl is not followed by most of thepatients, due to side effects associated with its application on skin.Objective: The present study is designed to convert Safoof-e-Bars into a more convenient and appealingnewly evolved dosage form ‘emulgel’ of same composition as of SB, so that it can be used by the patientseasily without any side effects.Materials & methods: Various batches of emulgel were prepared as preliminary batches and final batchesusing hydro-alcoholic extract of SB and different excipients in different concentrations. Preliminarybatches were formed for selecting composition and concentration of extract and excipients for finalbatches. Total eight batches (F1eF8) were prepared as final batches. Among these eight batches, batch F7was selected as final batch, which was further evaluated on various parameters. Comparative quantitative analysis was done in Zulal, Hydro-alcoholic extract of SB and emulgel using HPLC.Results: Optimized emulgel showed good result in physicochemical parameters. Highest percentage ofpsoralen was found in SB extract while lowest percentage was found in zulal. No growth of yeast andmould, and viable aerobic were found in emulgel on microbiological analysis. Emulgel was found to bestable for 3 months.Conclusion: Newly developed emulgel may be recommended with zulal instead of traditionally used suflwith zulal. In future emulgel will provide a solution for topical delivery of hydrophobic drugs and moreconvenient dosage form to apply locally."

Preparing multicomponent snack bars based on tapioca flour, Brazil nut, and regional fruits / Preparación de barras multicomponentes a base de harina de tapioca, castaña de brasil y frutos regionales

ABSTRACT This study aimed to develop and assess the physicochemical, sensory parameters, and shelf life estimation of multicomponent snack bars based on tapioca flour, Brazil nut, and açaí or cupuassu pulp. The physicochemical composition of açaí- and cupuassu-flavored snack bars had, respectively, 0.92 and 0.99% ash, 19.22 and 17.02% lipids, 3.02 and 3.03% protein, 1.06 and 1.69% fiber, and 448 and 436 kcal/100 g energy value. The shear stress test showed the consumer needs to bite more strongly to break the açaí-flavored bar. The opposite was observed in the hardness test, in which the bite compression force during mastication was greater for the cupuassu-flavored bar. The bars had water activity below 0.6, which denotes microbiological stability. The sensory analysis ranked the bars between "liked slightly" and "liked very much," which was confirmed by the acceptability index above 75% for all attributes assessed. According to the results a significant increase in water activity over storage was observed suggest the packaging used in the tests did not present a satisfactory barrier to water vapor permeability. Only water activity was used to estimate shelf life, which was determined as 58 days and 49 days for the açaí- and cupuassu-flavored bars, respectively. Thus, the snack bars represent an alternative for athletes as well as individuals with celiac disease since they are gluten free.

RESUMEN El objetivo de este trabajo fue desarrollar y evaluar los parámetros físicos, físico-químicos, microbiológicos, sensoriales y la vida útil en estante de barras a base de harina de tapioca, castaña de Brasil y pulpa de açaí o cupuaçu. En cuanto a la composición físico-química, las barras multicomponentes sabor açaí y cupuaçu presentaron, respectivamente, 0,92 y 0,99% de cenizas, 19,22 y 17,02% de lípidos, 3,02 y 3,03% proteínas, 1,06 y 1,69% de fibras y 448 y 436 kcal/100g de valor energético. La prueba de cizallamiento y dureza mostraron que el consumidor necesita una fuerza de mordida mayor para romper la barra sabor açaí. El comportamiento contrario fue observado en la prueba de dureza donde la fuerza de compresión de la mordida, durante la masticación, fue mayor en la barra sabor cupuaçu. Para el análisis sensorial se observó que las barras evaluadas recibieron notas situadas entre las categorías "me gustó ligeramente" y "me gustó mucho", resultado comprobado por el índice de aceptabilidad con valores superiores al 75% para todos los atributos evaluados. De acuerdo con los resultados, se observó un aumento significativo en la actividad de agua durante el almacenamiento, lo que sugiere que el embalaje utilizado en las pruebas no presentó una barrera satisfactoria para la permeabilidad al vapor de agua. Para la estimación de vida de estante sólo la actividad de agua fue utilizada para los cálculos, siendo el tiempo de vida de estante determinado en 58 días para la barra sabor açaí y 49 días para la barra sabor cupuaçu. Así, las barras multicomponentes elaboradas representam una alternativa para atletas, así como para portadores de la enfermedad celíaca, visto la ausencia de gluten en su composición.

Assessment of nutritional and lipid quality of salted cereal bars prepared with different binding agents / Evaluación de la calidad nutricional y lipídica de barras de cereales saladas preparadas con diferentes aglutinantes

ABSTRACT The aim of this paper was to assess the nutritional and lipid quality of salty cereal bars preparedusing different binding agents. The experiment consisted of preparing four cereal formulations with four different binding agents (collagen, guar gum, xanthan gum and psyllium). The physicochemical characteristics and main minerals of the bars were assessed to determine the nutritional value, atherogenic index and thrombogenic index. The ratios between hypocholesterolemic and hypercholesterolemic fatty acids were determined to assess the lipid quality of the product. The results show that the bars have considerable lipid content, carbohydrates, protein, fiber and energetic value. The atherogenicindexindex, thrombogenic index, and ratios between hypocholesterolemic and hypercholesterolemic fatty acids for all the formulations had good lipid quality, which indicates that the bars are a healthy food alternative.

RESUMEN Este estudio tuvo por objetivo elaborar barras de cereales saladas, utilizando diferentes agentes de unión y evaluar su calidad nutricional y lipídica. Para ello se elaboraron cuatro formulaciones de barras de cereales alterando solamente los agentes de unión (colágeno, gomaguar, goma xantana y psyllium). En las barras de cereales desarrolladas se evaluó las características físico-químicas y principales minerales para determinar el valor nutricional y los índices de aterogenicidad (IA), trombogenicidad (IT) así como las razones entre ácidos grasos hipocolesterolémicos e hipercolesterolémicos (HH) para verificar la calidad lipídica del producto. Las barras desarrolladas presentaron considerables contenidos de lípidos, carbohidratos, proteína, fibras y valor energético. El perfil de ácidos grasos así como los índices de aterogenicidad (IA), trombogenicidad (IT) y razones entre los ácidos hipocolesterolémicos e hipercolesterolémicos (HH) mostraron para todas las formulaciones una buena calidad lipídica indicando una alternativa de alimento sano y diferenciado.

Ocorrência e susceptibilidade antimicrobiana de Salmonella spp. e Escherichia coli patogênica isoladas de carpaccio de carne / Antimicrobial occurrence and susceptibility of Salmonella spp. and pathogenic Escherichia coli isolated from meat carpaccio

Foram analisadas 50 amostras de carpaccios, provenientes de bares e restaurantes, objetivando verificar a ocorrência de Salmonella spp. e Escherichia coli patogênica e avaliar o perfil de resistência aos antimicrobianos. Na análise de Salmonella spp., 15% das amostras de bares e 17% de restaurantes estavam contaminadas com estirpes resistentes a ampicilina, cefalotina, cefoxitina, ceftadizina, aztreonam, ceftriaxona e cefotaxima. Na análise de E.coli, 5% das amostras de bares e 23% de restaurantes estavam contaminadas, sendo o grupo EHEC mais encontrado. Os sorogrupos O157, 026, O55 e O158 foram mais prevalentes, sendo 14,3% resistentes. Concluiu-se que os carpaccios apresentaram condições sanitárias alarmantes, tornando esta matriz alimentícia um risco à saúde, ressaltando a necessidade de implantação de protocolos que visem reduzir a contaminação, evitando a ocorrência de surtos alimentares.

Samples of carpaccio (n = 50), from bars and restaurants, were evaluated for Salmonella spp. and pathogenic Escherichia coli, and the profile of antimicrobial resistance were tested. In the analysis of Salmonella spp., 15% of samples of bars and 17% of restaurants were contaminated with resistant strains to ampicillin, cephalothin, cefoxitin, ceftadizina, aztreonam, ceftriaxone and cefotaxime . In the analysis of E.coli, 5% of samples of bars and 23% of restaurants were contaminated and the EHEC group was the most frequent. The most prevalent serogroups were O157, 026, O55 and O158, and 14.3% resistant. It was concluded that the carpaccios showed alarming sanitary conditions, making this food a risk to health, highlighting the need for implementing protocols aimed at reducing contamination, avoiding the occurrence of outbreaks.

Listeria spp. em carpaccio de carne bovina e perfil de resistência aos agentes antimicrobianos / Listeria ssp. in beef carpaccio and resistance profile to antimicrobial agents

O presente estudo foi conduzido com o objetivo de veri-ficar a ocorrência de Listeria spp. em 50 amostras de carpaccio de carne bovina comercializados em bares e restaurantes do município de Niterói, Rio de Janeiro, e avaliar o perfil de resistência dos isola-dos aos agentes antimicrobianos utilizados no tratamento de infec-ções. Constataram-se que 20% das amostras obtidas de restaurantes e 35% de bares estavam contaminadas com Listeria spp. Dentre as espécies, L. welshimeri foi isolada com maior frequência (81,82%), seguida de L. grayi, (13,66%) e L. monocytogenes(4,55%), sendo o ágar Oxford o meio de plaqueamento mais eficiente para isolamento. Foi verificada a ocorrência de resistência dos isolados frente a todos os agentes antimicrobianos testados, exceto à tetraciclina, diante da qual 95,5% dos isolados apresentaram sensibilidade. A multirresistência foi verificada em 68,75% das estirpes analisadas. Desta forma, concluiu-se que o consumo de carpaccio de carne bovina representa risco potencial, constituindo um grave problema de saúde coletiva, especialmente devido à confrmação de estirpes patogênicas e resistentes aos principais agentes antimicrobianos utilizados no tratamento de listeriose.(AU)

The present study was conducted to verify the occurrence of Listeria spp. in 50 samples of beef carpaccio sold in bars and restaurants; and to evaluate the resistance profile to antimicrobial agents used in the routine treatment of infections. It was found that 20% of samples from restaurants and 35% from bars were contaminated with Listeria spp. Among the species, L. welshimeri was most frequently isolated (81.82%), followed by L. grayi, (13.66%) and L. monocytogenes(4.55%). The Oxford agar plating medium was the most efficient. The resistant behavior occurred to all antimicrobial agents tested, except tetracycline, to which 95.5% of the strains were sensitive. Multidrug resistance was observed in 68.75% of the strains analyzed. Thus, it is concluded that the consumption of beef carpaccio represents a potential risk, and a serious public health problem, especially due to the confirmation of pathogenic strains that are resistant to major antimicrobial agents used in the treatment of listeriosis.(AU)

Desarrollo de barras de cereales nutritivas y efecto del procesado en la calidad proteica / Development of nutritive cereal bars and effect of processing on the protein quality

Commercial cereal bars (CB) have low and poor nutritional quality of protein and fats and are included in school snacks. A nutritional CB was developed with increased protein and fat content and quality, with a balanced energy distribution. The infIuence of processing on protein quality was studied. The process was divided into two stages: controlled formulation dry premix (DP) and further agglutination before consumption. In DP textured grains were used (rice, whole corn and semolina, wheat germ, oats), egg albumin and milk powder. Honey, egg white, soybean oil and sucrose were used as binding syrup. The processing was carried out in a pilot plant with drying at 105°C, per 30 minutes. Percentage and protein quality (NPU) were determined at each stage: DP, CB before and after drying (HCB and DCB). In DCB fatty acids (FA) were determined by gas chromatography and shelf-life through sensorial evaluation by a trained panel. The DP protein content reached was 21.6 % with NPU 70 % and 91 % of D. For HCB and DCB the results were: protein 14.7 % and 15.7%, NPU 73 % and 51 %, D 86 % and 81 % respectively. In DCB fat was 12.6 %% (16% saturated FA, 34 %% monounsaturated, 48 % polyunsaturated). The energy distribution was balanced. Sensory evaluation showed stable products for 7 days. It would be possible to develop CB in bakeries with short life where a unit of 25 g would cover 7 % of the protein requirement of a 30 kg child.

Las barras de cereales (BC) comerciales presentan bajo contenido y pobre calidad nutricional de proteínas y grasas, siendo actualmente incluidas en colaciones escolares. Se desarrollaron BC nutritivas con aumento del contenido y calidad de proteínas y grasas, distribución energética equilibrada y se estudió la influencia del procesado en la calidad proteica. El proceso se dividió en dos etapas: una premezcla seca (PS) de formulación controlada y posterior aglutinación previo al consumo. En PS se utilizaron cereales texturizados (arroz, maíz entero y sémola, germen de trigo, avena), ovoalbúmina y leche ambas deshidratadas. Para la aglutinación se utilizó miel, clara de huevo, aceite de soja y sacarosa. La elaboración se realizó en planta piloto con secado a 105°C, por 30 minutos. Se determinó el porcentaje y la calidad proteica (UPN) en cada etapa: PS, barra de cereal húmeda (BCH) y seca (BCS). En la BCS se determinaron los ácidos grasos (AG) por cromatografía gaseosa y la estabilidad mediante análisis sensorial por panel entrenado. En PS se alcanzó 21,6% de proteínas con UPN 70% y D 91%. Para BCH y BCS los resultados fueron: proteínas 14,7% y 15,7%, UPN 73% y 51%, D 86% y 81%, respectivamente. En BCS el contenido graso fue 12,6% (16% AG saturados, 34% monoinsaturados, 48% poliinsaturados). La distribución energética de macronutrientes fue equilibrada y la evaluación sensorial arrojó productos estables durante 7 días. Sería posible elaborar en panaderías BC de corta vida útil, donde una unidad de 25 g cubriría 7% del requerimiento proteico de un niño de 30 kg.

Elaboração de barra de cereais com casca de abacaxi

As barras de cereais são produtos multicomponentes constituído de cereais, frutas secas e xarope ligante, podendo-se adicionar as partes consumíveis de frutas e vegetais que usualmente não são aproveitadas e que possuem um alto valor nutritivo, diminuindo assim o desperdício de alimentos. Foi elaborada uma geléia a base de cascas de abacaxi, que foi utilizada em 13,5% na formulação de uma barra de cereal. A barra desenvolvida foi avaliada sensorialmente e teve sua composição centesimal e mineral determinada. O novo produto obteve média de impressão global de 8,3 em uma escala hedônica de nove pontos, 91% de índice de aceitabilidade e 67% de intenção de compra. Neste primeiro uso da geléia de casca de abacaxi como ingrediente alimentar, pode-se concluir que a sua incorporação na formulação de barra de cereais é viável, gerando produto aceito, com fibras, proteínas e minerais, podendo ser uma alternativa às barras de cereais tradicionais.

Development of cereal bar with pineapple skin.

The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food waste. It was developed a jam with pineapple skin, which it was utilized in 13.5% in the cereal bar formulation. The cereal bar was sensorial evaluated and had its centesimal and mineral composition determined. The new product achieved average of 8.3 for global impression using 9 points hedonic scale, 91% of acceptance rate and 67% of purchase intent. In this first use of pineapple skin jam as food ingredient it can be concluded that its aggregation in the cereal bar formula is feasible, making an accepted product with fibers, proteins and minerals, as an alternative to traditional cereal bars.

Elaboração de barras de cereais com ingredientes alternativos e regionais do oeste do Paraná / Elaboration of cereal bars with alternative and regional ingredients from the western of Paraná

A tendência de consumir mais alimentos nutritivos, no lugar de doces e guloseimas tem levado ao aparecimento de novos tipos de produtos, tais como barras de cereais diversificadas. Dentro dos produtos a base de cereais, as barras podem fornecer importante suplementação de calorias e elementos nutritivos como lipídeos, fibras, proteínas, minerais e vitaminas. Uma alternativa que vem ganhando corpo desde o início da década de 1970 consiste no aproveitamento de resíduos (principalmente cascas e sementes), ou seja, o processo de fabricação de farinhas, a partir de certas frutas como matéria-prima para a produção de alguns alimentos perfeitamente passíveis de serem incluídos na alimentação humana. Desse modo, este trabalho teve por objetivo utilizar ingredientes alternativos na elaboração das barras de cereais, tornando estas mais nutritivas, com propriedades funcionais diversificadas e verificar a aceitabilidade desse produto. Foram desenvolvidas quatro diferentes tipos de barras de cereais com ingredientes alternativos e disponíveis na região, tais como: sementes de abóbora, melão e melancia, e farinha da casca de maracujá. Realizou-se análise sensorial das barras desenvolvidas por uma equipe orientada, para avaliação da aceitabilidade de cada uma das barras de cereais. Assim, determinou-se a composição centesimal de uma das barras por meio das análises físico-químicas de: lipídeos, carboidratos, fibras, minerais, umidade, proteínas e valor calórico. A barra de cereal formulada a partir de produtos alternativos, como sementes e casca de frutas, apresentou baixo valor calórico, apreciáveis quantidades de fibras e proteínas e baixo teor de lipídeos. Além disso, também apresentaram grande aceitabilidade; e devido à introdução de alimentos alternativos como sementes e casca de frutas, tornaram-se um produto mais nutritivo, e com propriedades funcionais diversificadas para serem consumidas diariamente, como lanches.

The tendency of consuming more nutritious food instead of sweets and candies led to the emergence of new sorts of products such as diverse cereal bars. Among the products made from cereals, bars can provide important supplemental calories and nutrients such as lipids, fiber, protein, minerals and vitamins. One alternative that has become popular since the beginning of the 1970s is the use of waste material (mainly peels and seeds), that is, the process of making flour from certain fruits as raw material for the production of some foods is perfectly likely to be included in food. This study aimed to use alternative ingredients in the preparation of cereal bars, making them more nutritious, with diverse functional properties and acceptability of the same. It was developed four different sorts of cereal bars with alternative ingredients and also available in the region, such as, pumpkin seeds, melon and watermelon, and passion?s peel flour. It was accomplished a sensory analysis of the developed bars by a team-oriented to evaluate the acceptability of each of the cereal bars. It was determined the chemical composition of one of the bars through the physical and chemical analysis of: lipids, carbohydrates, fiber, minerals, humidity, protein and calorific content. The cereal bar made from alternative products such as seeds and fruit?s peel, showed lower calorific value, greater amount of fiber and carbohydrates and less fat. The cereal bar presented great acceptability and because of the introduction of alternative food such as seeds and fruit?s peel, became a more nutritious product with functional diverse properties to be consumed daily as snacks.

Barras de amaranto enriquecidas com frutanos: aceitabilidade e valor nutricional / Amaranth bars enriched with fructans: acceptability and nutritional value

Existe uma demanda por alimentos de conveniência com benefícios potenciais à saúde do consumidor. Matérias primas de elevado valor nutritivo e com propriedades funcionais devem ser utilizadas no desenvolvimento desses produtos. O amaranto é um grão de elevado valor nutritivo e isento de glúten. Inulina e oligofrutose são ingredientes prebióticos; que possuem outros efeitos, como o aumento da absorção de cálcio. Barras de amaranto enriquecidas com inulina e oligofrutose foram desenvolvidas nos sabores banana, castanha do Pará e uva passa, coco, damasco, morango e nozes. A composição centesimal foi avaliada e comparada às das barras comerciais, disponíveis nas categorias tradicional (n=59), light (n=60), diet (n=8), à base de soja (n=10) e quinoa (n=1). As barras de amaranto apresentaram média de aceitação global variando de 6,3 a 7,6, numa escala hedônica estruturada de nove pontos, e vantagens nutricionais em relação às barras de cereais comerciais (redução calórica e alto teor de fibras). Apesar de o amaranto ser desconhecido no Brasil, este apresenta bom potencial para o desenvolvimento de alimentos prontos para o consumo. Por serem isentas de glúten estas barras são inclusive uma alternativa para os celíacos, podendo contribuir para o aumento da absorção de cálcio, problema freqüentemente observado nessa população.

There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and functional properties must be used on the development of these food products. Amaranth is a gluten-free grain with high nutrition value. Inulin and oligofructose are prebiotic ingredients presenting effects as the enhancement of calcium absorption. Amaranth bars enriched with inulin and oligofructose were developed in the flavors: banana, Brazilian nuts and dried grape, coconut, peach, strawberry and wall nut. The proximate composition were determined and compared to commercial cereal bars, available in traditional (n=59), light (n=60), diet (n=8), with soy (n=10) and quinoa (n=1) categories. Amaranth bars present mean global acceptance values from 6.3 to 7.6 on a 9-point hedonic scale, nutritional advantages as compared to commercial cereal bars (caloric reduction and higher levels of dietary fiber). Although amaranth is an unknown raw material in Brazil, it shows good potential to be used in the manufacturing of ready-to-eat products. As they are gluten free, these amaranth bars are also an alternative product for celiacs, also contributing to the enhancement of calcium absorption, a problem frequently observed in these patients.

Percepción sobre políticas de espacios libres de humo de tabaco en bares y restaurantes del centro de México / Perception over smoke-free policies amongst bar and restaurant representatives in central Mexico

Objetivo. Analizar las percepciones y apreciaciones sobre espacios libres de humo de tabaco de los responsables de bares y restaurantes en cuatro ciudades del centro de México. Material y métodos. Se encuestó a los administradores de 219 bares y restaurantes de la Ciudad de México, Colima, Cuernavaca y Toluca, acerca de opiniones e implementación de espacios libres de humo. Simultáneamente, se monitorearon concentraciones de nicotina ambiental. Resultados. La mayoría de los encuestados consideró que los espacios públicos deben ser libres de humo, más de la mitad refirió preocupación por pérdidas económicas. La implementación de espacios libres de humo fue más frecuente en la Ciudad de México (85.4 por ciento) que en las demás ciudades (15.3 por ciento global), lo que se refleja en menores concentraciones de nicotina ambiental. Conclusión. Los administradores reconocen la necesidad de crear espacios libres de humo. La preocupación sobre posibles efectos económicos negativos de la prohibición podría explicar, al menos parcialmente, el rechazo a la implementación de este tipo de políticas.

Objective. To analyze the perceptions and appreciations over smoke-free environments of restaurant and bar managers from four cities in central Mexico. Material and Methods. Managers from 219 restaurants and bars from Mexico City, Colima, Cuernavaca and Toluca were surveyed about smoke-free environments opinions and implementation. Simultaneously, environmental nicotine was monitored. Results. The majority of surveyed managers considered public places should be smoke-free, although more than half were concerned with potential economic loses. Implementation of smoke-free environments was more frequent in Mexico City (85.4 percent) than in the other cities (15.3 percent overall), with consequently lower environmental nicotine concentrations. Conclusion. Managers acknowledge the need to create smoke-free environments. Concerns over economic negative effects derived from the prohibition could explain, at least partially, the rejection of this sector towards the implementation of this type of policy.

Fechamento de bares e violência: breves considerações / The closure of bars and reduction of violence: brief considerations / El cierre de bares y reducción de la violencia: breves consideraciones

O presente estudo apresenta, de forma sucinta, as ações colocadas em prática e instituídas pelos municípios do Grande ABC (Brasil). Apenas o Município de Diadema, optou pelo fechamento de bares, entre 23h e 6h, ato conhecido popularmente como “Lei Seca”. Levantamentos realizados pela Secretaria da Defesa Social de Diadema (2000) revelaram que 49,5% dos homicídios ocorriam entre 21 e 6h nas proximidades de bares. Políticas públicas adotadas nos municípios da região contribuíram decisivamente para a redução da violência, nomeadamente de homicídios, porém, não há dados para afirmar que o fechamento de bares em Diadema, foi um fator decisivo para os resultados obtidos.

This study presents, in summary form, the actions established and practiced by the municipalities of the so-called Grande ABC (Brazil). Only the Municipality of Diadema, determined the closing of bars between 11 PM and 6AM, an act known as “Prohibition” or “Dry Law.” Surveys conducted by the Secretary of Social Defense of Diadema (2000) revealed that 49.5% of homicides used to happen between 21 and 6 o’clock in the vicinity of bars. Public policies adopted in the municipalities of the region contributed decisively to the reduction of violence, especially homicides, but no data suggest that the closure of bars in Diadema, was a decisive factor for the results achieved.

El presente estudio presenta, de forma sucinta, las acciones instituidas y platicadas por los municipios del llama do Grande ABC (Brasil). Solamente el Municipio de Diadema, determinó el cierre de bares entre 23h y 6h, acto conocido popularmente como “Ley Seca”. Sondeos realizados por la Secretaria de Defensa Social de Diadema (2000) revelaron que 49,5% de los homicidios ocurrían entre 21 y 6h en las proximidades de bares. Políticas públicas adoptadas en los municipios de la región contribuyeron decisivamente para la reducción de la violencia, especialmente de homicidios, pero no hay datos para afirmar que el cierre de bares en Diadema, fue un factor decisivo para los resultados conseguidos.

Instantâneos de certa Copacabana / Flashes of certain Copacabana

O artigo propõe que, a partir de um passeio pelo bairro de Copacabana, problematizações referentes à experiência urbana contemporânea sejam explicitadas. Tomam-se os dispositivos dos muros e grades que a cada dia mais se espalham pelas cidades a fim de que, na especificidade de determinado território, os embates entre as segmentações e as resistências possam ser tensionados, apresentados e narrados como importantes peças no maquinário subjetivo dos tempos e espaços a que chamamos nossos. Tais narrativas dão-se a partir de uma metodologia de pesquisa a qual dispara da experiência de errância no cotidiano urbano, buscando imagens de uma delicada empiria.

The article proposes that, based on a walk around the Copacabana area, issues related to the contemporary urban experience become explicit. Walls and bars mechanisms, which are spread throughout cities everyday, are taken in order to - in the specificities of a certain territory - push, present and narrate conflicts between resistances and segmentations as important parts of the subjective machinery of spaces and times we call ours. Those narratives are performed based on a research methodology that begins at the errancy on urban daily life, searching images of a delicate empiry.

Evolução da Posição do Corpo em Paralelas Assimétricas: influência dos Elementos in bar / Evolution of Body Position in Uneven Bars Routines: influence of in bar elements

As diversas e contínuas alterações na estrutura do aparelho e no Código de Pontuação (CP) têm levado a uma tendência para uma maior utilização da postura alongada do corpo em Paralelas Assimétricas (PA). Com este estudo procurou-se observar a influência da execução obrigatória de elementos “in bar” na posição do corpo utilizada em exercícios de competição de PA. Recorrendo às técnicas da metodologia observacional, foram elaboradas e validadas duas categorias de observação constituídas por onze variáveis relativas à posição do corpo e elementos “in bar”. Analisaramse 83 exercícios das ginastas finalistas de PA, em campeonatos do mundo e jogos olímpicos entre 1989 e 2004. Como principais resultados observaram-se aumentos significativos na utilização de elementos “in bar”, com e sem rotação longitudinal, assim como na respectiva dificuldade. Até 2001, os elementos em posição alongada do corpo evoluíram de 6.45 para 9.71 e regrediram para 7.88 até 2004. O número de elementos em posição fechada do corpo manteve-se entre 8.15 e 8.21 até 2001 e evoluiu para 10.94 até 2004. Com base nos resultados concluímos que a execução obrigatória de elementos “in bar” e a sua utilização para além dos requisitos obrigatórios contrariaram as tendências para maior utilização da postura alongada do corpo.

As a consequence of changes in apparatus structure and Code of Points, gymnasts are using the straight body position more and more in Uneven Bars routines. The purpose of the present study was to analyze the influence of “in bar” elements on body position during Uneven Bars routines. Observational methodology was used to construct and validate two observation categories comprising eleven variables considered as indicators of the external load in uneven bars. 83 uneven bars routines were analyzed from world championship and Olympic Games finals between 1989 and 2004. The principal results we observed were significant increases in the execution of “in bar” elements, with and without longitudinal rotations, as well as in respective difficulty. Straight body position elements increased from 6.45 to 9.71 up to 2001 and decreased to 7.88 by 2004.Close body position elements ranged from 8.15 to 8.21 until 2001 and then increased to 10.94 by 2004. We may conclude that compulsory use of “in bar” elements and their execution beyond Code requirements contradicted the trends towards increased use of straight body positions.

Assessment of Neurobehavioral Performance Among Rotogravure Printing Workers Exposed to Toluene / 대한산업의학회지

OBJECTIVES: The aims of this study were to investigate the occupational exposure level to toluene among rotogravure printers and neurobehavioral effects among them. METHODS: Fifty rotogravure printers and 147 controls participated in this study. Environmental and biological monitoring was performed for the investigation of toluene exposure level, and neurobehavioral performance test were performed by using the Behavioral Assessment and Research System with Korean language instructions(BARS-K). RESULTS: The major results were as follows; 1. Geometric mean toluene concentrations in the ambient air of 5 rotogravure printing workplaces were 10.5 (GSD 5.9)~181.9 (GSD 17.7), with a grand total of 56.7 (GSD60.9) ppm. 2. The geometric mean urinary hippuric acid level for rotogravure printers of 5 workplaces were 0.31 (GSD 0.11)~5.14 (GSD 0.55), with the grand total of 1.87 (GSD 2.06) g/g creatinine. 3. There was a linear correlation between hippuric acid levels in urine and the exposed toluene in air: urine hippuric acid (g/g creatinine)=0.03 toluene (ppm) + 0.15 (r=0.899, p<0.01, n=50). 4. After adjustment for confounders, significant associations were found between toluene exposure and Digit span forwards, Digit span backwards, Tapping preferred hand, Symbol digit and Selective attention trials. CONCLUSIONS: 1. Rotogravure printers were occupationally exposed to relatively high concentration to toluene, and their neurobehavioral performances were decreased. 2. The BARS neurobehavioral testing program, which minimizes the use of text in the instructions, was very effective in overcoming the cultural barriers in neurobehavioral testing.