ABSTRACT
Introducción: El Tarwi es una especie leguminosa cultivada ancestralmente en los andes. Es rico en proteina y grasas y como probiotico podria ser usado como complemento en los productos lacteos de la dieta en el Perú. Objetivo: establecer pruebas preliminares para la formulación y elaboración de un yogurt en base a harina de tarwi que tenga aceptabilidad por el consumidor. Material y método: Estudio de desarrollo experimental con Lupinus mutabilis Sweet para el desarrollo de una formulacion nutricia de yogurt con componente parcial de Tarwi, con evaluación nutricional, sensorial y microbiológica. Resultados: se realizaron 2 mezclas de diferentes concentraciones (YSPT1; 70 por ciento leche en polvo + 30 por ciento de leche de tarwi), (YSPT2; 80 por ciento de leche en polvo + 20 por ciento leche de tarwi). El contenido de sólidos totales presente en la mezcla se encontró entre 12 a 14 por ciento. El contenido en proteínas fue de 3,86 y 3,93 por ciento, grasa 2,88 y 3 por ciento, carbohidratos 14,04 y 14,13 por ciento con un aporte energético de 97,57 y 99,33 kcal en YSPT1 y YSPT2 respectivamente. Se establecieron pruebas de acidez expresado como porcentaje de ácido láctico, evaluados por 8 horas a temperatura de 42 a 44 ºC, los resultados indican que YSPT1 y YSPT2 presentan 0.39 y 0.41 por ciento de acidez respectivamente. Los atributos sensoriales como aroma, sabor y aceptabilidad no presentaron diferencia estadística según análisis de varianza (ANOVA), con un nivel de significancia de p<0.05. Sin embargo los promedios generales reportan una mayor preferencia por los panelistas para la proporción (YSPT2; 80 por ciento de leche en polvo + 20 por ciento leche de tarwi). Según la escala hedónica utilizada muestran un nivel de agrado moderado. Conclusiones: Estos resultados ofrecen una buena posibilidad de utilización de esta leguminosa a través de la elaboración de productos que son similares en el mercado.
Introduction: Tarwi is an ancient leguminous plant that has been grown for many centuries in the Andean region. It has rich protein and fat contents, and since it has probiotic actions it may be used as a nutritional supplement in dairy products in Peru. Objective: To establish preliminary tests for the formulation and elaboration of a yogurt product using tarwi flour, aiming at the acceptability of such a product. Material and method: An experimental development study performed with Lupinus mutabilis Sweet for the development of a nutritional yogurt formulation incorporating Tarwi flour, and with nutritional, sensorial, and microbiological assessment. Results: Two mixtures incorporating different concentrations were elaborated (YSPT1; 70 per cent powder milk + 30 per cent tarwi flour), (YSPT2; 80 per cent powder milk + 20 per cent tarwi flour). Total solid contents in the mixtures were between 12 to 14 per cent. Protein contents were 3,86 per cent and 3,93 per cent; fat contents were 2,88 per cent and 3,0 per cent; carbohydrate contents were 14,04 per cent and 14,13 per cent; and energy contents were 97,57 and 99,33 kcal, respectively. Acidity tests were performed, looking for percentages of lactic acid. Samples were assessed for 8 hours in an environment between 42 to 44ºC temperature. Results indicated that YSPT1 and YSPT2 had 0,39 per cent and 0,41 per cent acidity, respectively. Sensorial characteristics, such as odor, taste and acceptability did not show any statistically significant difference according to an analysis of variance (ANOVA), with a p<0,005 significance level. However, general average values reported that evaluators preferred YSPT2 compound (80 per cent powder milk + 20 per cent tarwi flour). According to the hedonic scale used, they experienced a moderately pleasant sensation when ingesting the product. Microbiological results for the presence of coliform bacteria, fungi and moulds showed <10 cfu/g per sample in both concentrations...
Subject(s)
Microbiological Techniques , Lupinus , Probiotics , YogurtABSTRACT
BACKGROUND: Adenovirus serotypes 7, 2 and 1 are the second most common cause of viral acute lower respiratory tract infection (ALRI) requiring hospitalization in Chile. Nosocomial outbreaks have high secondary attack and lethality rates, and call for rapid and specific diagnosis. OBJECTIVE: We compared the results obtained on ALRI specimens by immunofluorescence (IFA) and virus isolation, plus restriction enzyme digestion (RFLP) typing, with universal, species-specific and 7h-specific PCR typing of adenovirus. A second objective was to determine the type of adenovirus implicated in nosocomial infection and nosocomial cross-infection rates. METHODS: Infants hospitalized for ALRI in the Roberto del Río Children's Hospital (Santiago, Chile) in 1995-1996 had nasopharyngeal aspirates obtained at admission and tested by IFA and virus isolation. Adenovirus isolates were identified by RFLP. When an index case was identified, samples were collected from contacts for 2 consecutive days and twice weekly thereafter for 2 weeks. Further typing of adenovirus isolates was undertaken with universal, species-specific and 7h-specific PCR performed in 2003 on the stored frozen samples. RESULTS: Fifteen index cases of adenovirus and their 65 contacts were identified. The nosocomial secondary attack rate using PCR was estimated as 46%. PCR had a higher sensitivity (98.7%) compared to virus isolation (90%) and IFA (50%) and facilitated identification of adenovirus strains more easily and accurately than RFLP (91.6% versus 55.8%). Fifty-three percent of the contacts had severe outcomes. The case fatality rate was 16.6% and was associated with adenovirus 7h. CONCLUSIONS: Prompt, rapid and sensitive methods to identify adenovirus infection are necessary, especially for hospital-acquired adenovirus infections, because of their ease of spread and high fatality rate.
