The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.

This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75 g/100 g) and margarine content (13.3-19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine's addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.

Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats.

This study investigated the effects of freeze-dried jaboticaba peel (FJP) and jaboticaba tea (JE) on obesity parameters of diet-induced obese rats. Thirty-six male Wistar rats were distributed into six groups: AIN-93 M feed a normal control diet; HFF (obese control) feed a high-fat and fructose diet; Prevention FJP (P. FJP) and Treatment FJP (T. FJP) feed HFF diet with 2% of FJP powder, for 12 and 6 weeks respectively; Prevention JE (P. JE) and Treatment JE (T. JE) were feed with HFF diet and the water was substituted by JE, for 12 and 6 weeks, respectively. Lipid profile, glucose, adiponectin and leptin were measured. Glucose and insulin tolerance, also pancreatic islet insulin secretion were determined. Liver morphology and fat liver accumulation were evaluated. Results showed that HFF-diet induced weight gain, dyslipidemia, glucose intolerance, insulin resistance and hepatic steatosis. All FJP and JE treatments reduced weight gain, adiposity and improved insulin sensitivity. Twelve weeks supplementation increased HDL-cholesterol and prevented hepatic steatosis. Our results suggest that FJP and JE act as functional foods, being a dietary strategy to prevent or control obesity. FJP and JE 12 weeks supplementation can modulate important parameters of obesity and insulin metabolism, preventing liver steatosis in obese rats.

Chia (Salvia hispanica L.) enhances HSP, PGC-1α expressions and improves glucose tolerance in diet-induced obese rats.

OBJECTIVE: The aim of this study was to investigate the effects of chia seed and chia oil on heat shock protein (HSP) and related parameters in diet-induced obese rats. METHODS: Animals were divided in six groups: control, high-fat and high-fructose diet (HFF), and HFF with chia seed or chia oil in short (6-wk) and long (12-wk) treatments. Plasma indicators of glucose tolerance and liver damage, skeletal muscle expression of antioxidant enzymes, and proteins controlling oxidative energy metabolism were determined. The limit of significance was set at P < 0.05. RESULTS: The HFF diet induced glucose intolerance, insulin resistance, oxidative stress, and altered parameters related to obesity complications. The consumption of chia seed or chia oil did not reduce body weight gain or abdominal fat accumulation. However, chia seed and chia oil in both treatments improved glucose and insulin tolerance. Chia oil in both treatments induced expression of HSP70 and HSP25 in skeletal muscle. Short treatment with chia seed increased expression of HSP70, but not HSP25. Chia oil in both treatments restored superoxide dismutase and glutathione peroxidase expression. Extended treatment with chia seed and short treatment with chia oil restored peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) expression. CONCLUSION: Chia oil restored the antioxidant system and induced the expression of a higher number of proteins than chia seed. The present study demonstrated new properties and molecular mechanisms associated with the beneficial effects of chia seed and chia oil consumption in diet-induced obese rats.

Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, ß-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and ß-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.

Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats.

This study aimed to investigate the effects of dietary chia seed and oil on plasma and liver oxidative status in diet-induced obese rats. Thirty-six Wistar rats were divided in six groups (6 animals each): control group was fed the American Institute of Nutrition (AIN)-93M diet; HFF group was fed a high-fat and high-fructose (HFF) diet; chia seed short (6-weeks) and long (12-weeks) treatments received an HFF diet with chia seed; chia oil short (6-weeks) and long (12-weeks) treatments received an HFF diet with chia oil. Plasma and hepatic biomarkers of lipid peroxidation, endogenous enzymatic and non-enzymatic antioxidant systems and antioxidant capacity were determined. HFF diet induced weight gain, oxidative stress and lipid peroxidation in plasma and liver of animals. Compared to HFF group chia seed and chia oil (12 and 6weeks) intake increased plasma reduced thiol (GSH) levels, plasma catalase (CAT) and glutathione peroxidase (GPx) activities. In the liver glutathione reductase (GRd) activity was enhanced, while CAT and GPx activities did not change. There were no differences in plasma and liver superoxide dismutase activity among chia diets and HFF group. Chia (seed and oil) intake did not modify liver lipid peroxidation, but was able to reduce plasma thiobarbituric acid reactive substances (TBARS) and 8-isoprostane levels increased by HFF group. Plasma and hepatic antioxidant capacity values were increased in chia seed and oil groups about 35% and 47%, respectively, compared to HFF group. Chia groups presented similar antioxidant potential, regardless of treatment time. Dietary chia seed and oil reduced oxidative stress in vivo, since it improved antioxidant status and reduced lipid peroxidation in diet-induced obese rats.

Chemical characterization and size distribution of sorghum genotypes for human consumption

The purpose of this paper was to evaluate the approximate composition, size distribution, minerals and vitamin E isomers concentrations in eight sorghum geno types available for human consumption. The protein concentration of samples ranged from 8.57 to 11.59%, lipids from 1.24 to 3.07% and carbohydrates from 57.3 to 64.7%. The total dietary fiber varied from 9.13% to 15.09%. Sorghum genotytes flours were characterized as hard grain and of coarse granulometry, which are the relevant aspects for developing food products. Soghum genotypes were considered as sources of iron, phosphorus, magnesium and zinc. The áand ã-tocopherol isomers were determined in sorghum genotypes grain and flour, and ã-tocopherol was predominant. In conclusion, sorghum genotypes evidenced to be as relevant sources of dietary fiber, iron, phosphorus, magnesium and zinc. Furthermore, the sorghum genotypes were classified as hard grain ,suitable for formulating bakery products.

In vivo protein quality of new sorghum genotypes for human consumption.

The in vivo protein qualities were evaluated in flours from raw sorghum grains (RF) and flours from sorghum grains subjected to heat treatment in an oven (HTF) from the hybrids BRS 305, BRS 309 and BRS 310, developed by the Brazilian Agricultural Research Corporation (Embrapa). There were no differences in feed efficiency ratios among experimental groups. Heat-treated flour from BRS 309 and BRS 310 genotypes had higher protein efficiency ratios and net protein ratio values; however, they did not differ from those of flour from raw grain of BRS 310 genotype. Effects of heat treatment were observed in the BRS 309 genotype. Heat treatment did not affect true digestibility observed for the RF and HTF of the three genotypes. Lysine was the first limiting amino acid of the three sorghum genotypes. The HTF BRS 305 showed the lowest protein digestibility-corrected amino acid score value. Heat treatment improved the protein quality of genotype BRS 309; however, no differences were observed among the other genotypes.

Qualidade proteica e eficiência alimentar de farinhas integrais de linhaça obtidas de sementes cruas e submetidas a tratamento térmico / Protein and food qualities of brown flaxseed whole flour from the raw and heat–treated seeds

A linhaça é uma oleaginosa que desperta interesse pelo seu alto teor de compostos bioativos e proteínas, embora pouco se saiba sobre as possíveis interferências desses compostos na sua qualidade proteica. Neste estudo foram avaliadas a qualidade proteica e a concentração de compostos fenólicos e de fibra alimentar em farinhas integrais de linhaça marrom crua e submetida ao tratamento térmico (150oC por 15 minutos). A qualidade proteica foi analisada em ratos Wistar recém-desmamados. Houve aumento de 2,4% no teor de fenólicos totais e redução de 10% e 80%, respectivamente, nos teores de hexafosfato e pentafosfato demioinositol, quando a semente foi exposta ao tratamento térmico. O ganho de peso dos animais, o Coeficientede Eficiência Alimentar, o Coeficiente de Eficiência Proteica e a Razão Proteica Líquida foram menores nos animais alimentados com dietas contendo linhaça, em comparação à caseína, porém, o tratamento térmico não interferiu na qualidade proteica da linhaça. Estudos futuros poderão esclarecer se o tratamento térmico utilizado não foi suficiente para inativar os fatores antinutricionais que afetam a digestibilidade das proteínas desse alimento.

Flaxseed is an oilseed that arises concerns for its high contents of bioactive compounds and proteins,although little is known about the presumable interference of these compounds in its protein quality. Thisstudy evaluated the protein quality, and the concentration of phenolic compounds and of dietary fiber inraw and heat-treated (150oC for 15 minutes) brown flaxseed whole flour. The protein quality was analyzedin weaned Wistar rats. When the seeds were exposed to heat treatment, an increase of 2.4% in the totalphenolic contents and reductions of 10% and 80% were observed in the myo-inositol hexaphosphate andpentaphosphate contents, respectively. The weight gain of animals, the Food Efficiency Ratio, the ProteinEfficiency Ratio and the Net Protein Ratio were lower in animals fed with flaxseed-containing diets,when compared with the casein diet, however the heat treatment did not affect the protein quality offlaxseed. Further studies might clarify whether the used heat treatment was not sufficient to inactivate theantinutritional factors that affect the protein digestibility of this food.