Valores de referencia de hierro, yodo, zinc, selenio, cobre, molibdeno, vitamina C, vitamina E, vitamina K, carotenoides y polifenoles para la población venezolana / Reference values of iron, iodine, zinc, selenium, copper, molybdenum, vitamin C, vitamin E, vitamin K, carotenoids and polyphenols for the Venezuelan population

Esta revisión de las recomendaciones de energía y nutrientes para la población Venezolana presenta los valores de hierro, yodo, zinc, selenio, cobre, molibdeno, vitamina C, vitamina E, vitamina K, carotenoides y polifenoles. Se adoptan definiciones internacionales de Ingestas Dietéticas de Referencia (DRIs por Dietary Reference Intakes) que incluyen: Ingesta Dietética Recomendada (RDA), Requerimiento Promedio Estimado (EAR), Ingesta Adecuada (AI) y Niveles de Ingesta Máximos Tolerables (UL). Las RDA para hierro: 11 mg/día para < 1 año, 7-10 mg/día niños, 8-11 mg/día para hombres, 8-18 mg/día para mujeres y 27 mg/día para embarazadas. RDA Yodo: 110-130 mg/ día recién nacidos, 90-120 mg/día niños y adolescentes y 150 mg/ día adultos, 220 mg/día embarazo y 290 mg/día lactancia. RDA Zinc: 2-3 mg/día < 1 año, 3-5 mg/día niños, 8-11 mg/día adolescentes y hombres, 8-9 mg/día adolescentes y mujeres, 12 mg/ día para embarazadas y 13 mg/día durante la lactancia. RDA Vitamina C: 40-50 mg/día recién nacidos, 15-45 mg/día niños, 75 mg/día adolescentes masculinos, 65 mg/día adolescentes femeninas, 90 mg/día hombres y 75 mg/día mujeres, 80-85 mg/día embarazadas y lactancia 115-120 mg/día. También se presentan valores de cobre, selenio, molibdeno, vitaminas E, K, carotenoides y polifenoles. Estas recomendaciones contribuirán al diseño de políticas adecuadas y eficientes que puedan ayudar a evitar o a tratar las consecuencias derivadas de la deficiencia o el exceso de estos nutrientes.

The review on iron, iodine, zinc, selenium, copper, molybdenum, vitamin C, vitamin E, vitamin K, carotenoids and polyphenols recommendations for Venezuela comprise the definitions adopted worldwide known as Dietary Reference Intakes (DRIs) that include Recommended Dietary Allowance (RDA), Estimated Average Requirement (EAR), Adequate Intake (AI) and Tolerable Upper Intake Levels (UL). The RDA for iron: 11 mg/day for infants < 1 year of age, 7 - 10 mg/day for children, 8-11 mg/day for males, 8-18 mg/day for females and 27 mg/day during pregnancy. RDA for iodine: 110-130 mg/day for infants, 90-120 mg/ day for children and adolescents, 150 mg/day for adults, 220 mg/ day for pregnancy and 290 mg/day during lactation. RDA Zinc: 2-3 mg/day for infants, 3-5 mg/day for children, 8-11 mg/day for male adolescents and adults, 8-9 mg/day for female adolescents and adults, 12 mg/day during pregnancy and 13 mg/day for lactation. RDA Vitamin C: 40-50 mg/day for infants, 15-45 mg/ day for children, 75 mg/day for male adolescents, 65 mg/day for female adolescents, 90 mg/day for adult males, 75 mg/day for adult females, 80-85 mg/day during pregnancy and 115-120 mg/ day during lactation. Recommendations for copper, selenium, molybdenum, vitamins E, K, carotenoids and polyphenols are also presented. These recommendations will help to design adequate and efficient policies that could help to avoid or to treat the consequences derived from the deficiency or the excess of these nutrients.

[Reference values of iron, iodine, zinc, selenium, copper, molybdenum, vitamin C, vitamin E, vitamin K, carotenoids and polyphenols for the Venezuelan population]. / Valores de referencia de hierro, yodo, zinc, selenio, cobre, molibdeno, vitamina C, vitamina E, vitamina K, carotenoides y polifenoles para la población venezolana.

The review on iron, iodine, zinc, selenium, copper, molybdenum, vitamin C, vitamin E, vitamin K, carotenoids and polyphenols recommendations for Venezuela comprise the definitions adopted worldwide known as Dietary Reference Intakes (DRIs) that include Recommended Dietary Allowance (RDA), Estimated Average Requirement (EAR), Adequate Intake (AI) and Tolerable Upper Intake Levels (UL). The RDA for iron: 11 mg/day for infants < 1 year of age, 7-10 mg/day for children, 8-11 mg/day for males, 8-18 mg/day for females and 27 mg/day during pregnancy. RDA for iodine: 110-130 microg/day for infants, 90-120 microg/ day for children and adolescents, 150 microg/day for adults, 220 microg/ day for pregnancy and 290 microg/day during lactation. RDA Zinc: 2-3 mg/day for infants, 3-5 mg/day for children, 8-11 mg/day for male adolescents and adults, 8-9 mg/day for female adolescents and adults, 12 mg/day during pregnancy and 13 mg/day for lactation. RDA Vitamin C: 40-50 mg/day for infants, 15-45 mg/ day for children, 75 mg/day for male adolescents, 65 mg/day for female adolescents, 90 mg/day for adult males, 75 mg/day for adult females, 80-85 mg/day during pregnancy and 115-120 mg/day during lactation. Recommendations for copper, selenium, molybdenum, vitamins E, K, carotenoids and polyphenols are also presented. These recommendations will help to design adequate and efficient policies that could help to avoid or to treat the consequences derived from the deficiency or the excess of these nutrients.

Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria

El Análisis de Peligros y Puntos de Control Crítico (HACCP) es una herramienta para la Gestión de Inocuidad de los alimentos que permite identificar los peligros físicos, químicos y biológicos asociados al proceso a través de toda la cadena productiva. Este trabajo tiene por finalidad diseñar el Programa de HACCP para el proceso de producción de cacao en polvo en una industria de alimentos venezolana. Previamente se evaluó el cumplimiento de las Buenas Prácticas de Manufactura (BPM) y los Procedimientos Operativos Estándar de Saneamiento (POES), elementos básicos para el establecimiento del HACCP. Se visitaron las instalaciones de varios proveedores a objeto de observar el cumplimiento de las Buenas Prácticas Agrícolas (BPA). Para el desarrollo del programa HACCP se aplicaron los siete principios básicos del mismo y las cinco tareas preliminares, conforme a la metodología descrita por el Codex Alimentarius.Conducido el análisis de peligros, se identificaron tres puntos de control críticos en la línea de proceso: descascarillado (control de ocratoxina A), fase de tostado (control de Salmonella) y detección de partículas metálicas. Se establecieron los Límites Críticos, los Procedimientos de Vigilancia, las Acciones Correctivas, los Procedimientos de Verificación y de Documentación, recomendándose implementar el Programa HACCP en la industria procesadora de cacao en polvo con la realización de los ajustes correspondientes en los casos donde sea necesario. Recientemente la ocratoxina A (OTA),ha sido relacionada con el cacao en grano. Aunque se ha señalado que el descascarillado es una medida de control efectiva para este peligro químico, se recomienda estudiar la prevalencia de OTA en el cacao producido en el país y validar la etapa del descascarillado como control de micotoxinas.

Design of an HACCP program for a cocoa processing facility. The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established,the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well.

[Design of an HACCP program for a cocoa processing facility]. / Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria.

The HACCP plan is a food safety management tool used to control physical, chemical and biological hazards associated to food processing through all the processing chain. The aim of this work is to design a HACCP Plan for a Venezuelan cocoa processing facility.The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP). The existence and effectiveness of these prerequisite programs were previously assessed.Good Agriculture Practices (GAP) audit to cocoa nibs suppliers were performed. To develop the HACCP plan, the five preliminary tasks and the seven HACCP principles were accomplished according to Codex Alimentarius procedures. Three Critical Control Points (CCP) were identified using a decision tree: winnowing (control of ochratoxin A), roasting (Salmonella control) and metallic particles detection. For each CCP, Critical limits were established, the Monitoring procedures, Corrective actions, Procedures for Verification and Documentation concerning all procedures and records appropriate to these principles and their application was established. To implement and maintain a HACCP plan for this processing plant is suggested. Recently OchratoxinA (OTA) has been related to cocoa beans. Although the shell separation from the nib has been reported as an effective measure to control this chemical hazard, ochratoxin prevalence study in cocoa beans produced in the country is recommended, and validate the winnowing step as well

[Effect of acetylation and oxidation on some properties of breadfruit (Artocarpus altilis) seed starch]. / Efecto de la acetilación y oxidaci6n sobre algunas propiedades del almidón de semillas de Fruto de pan (Artocarpus altilis).

Starch extracted from seeds of Artocarpus altilis (Breadfruit) was chemically modified by acetylation and oxidation, and its functional properties were evaluated and compared with these of native starch. Analysis of the chemical composition showed that moisture content was higher for modified starches. Ash, protein, crude fiber and amylose contents were reduced by the modifications, but did not alter the native starch granules' irregularity, oval shape and smooth surface. Acetylation produced changes in water absorption, swelling power and soluble solids, these values were higher for acetylated starch, while values for native and oxidized starches were similar. Both modifications reduced pasting temperature; oxidation reduced maximum peak viscosity but it was increased by acetylation. Hot paste viscosity was reduced by both modifications, whereas cold paste viscosity was lower in the oxidized starch and higher in the acetylated starch. Breakdown was increased by acetylation and reduced with oxidation. Setback value was reduced after acetylation, indicating it could minimize retrogradation of the starch.

Evaluación de harinas y almidones de mapuey (Dioscorea trifida), variedades blanco y morado / Evaluation of the flour and starch from white and purple varieties of mapuey (dioscorea trifida)

El mapuey (Dioscorea trifida), tubérculo nativo de América tropical y apreciado por su sabor y fina textura, ha sido poco explotado en Venezuela. Su cultivo pudiera sustituir harinas y almidones de uso convencional. En este trabajo se estudiaron física y químicamente harinas de mapuey (variedades blanco y morado), así como algunos micronutrientes. Se evaluaron física, química, fisicoquímica y reológicamente los almidones extraídos. La obtención de las harinas y almidones, se realizó por secado y extracción acuosa respectivamente. El análisis químico se efectuó siguiendo los métodos oficiales. El mayor rendimiento y el más alto contenido de proteínas lo presentó la harina de mapuey morado. En cuanto a los minerales, existen diferencias significativas entre variedades, resultando el mapuey morado con mayor contenido. Los almidones extraídos fueron de alta pureza, corroborada en la microscopía electrónica de barrido. Las micrografías revelaron forma irregular de gránulos (ovalados y alargados), con extremo truncado y superficies lisas; encontrándose gránulos más pequeños en el mapuey morado. Ambas variedades exhibieron un espectro de difracción tipo B. El mayor poder de hinchamiento y capacidad de absorción de agua lo presentó el mapuey blanco; y la mayor solubilidad, el morado. La máxima viscosidad y el más alto valor de Estabilidad ó "Breakdown" lo tuvo el mapuey blanco, sugiriendo gránulos más frágiles. El Asentamiento ó "Setback" resultó menor en el mapuey blanco, infiriéndose menor tendencia a retrogradar. No hubo diferencias significativas en la consistencia de ambos almidones, aún cuando el almidón de mapuey morado tuvo el mayor contenido de amilosa.

[Evaluation of the flour and starch from white and purple varieties of mapuey (Dioscorea trifida)]. / Evaluación de harinas y almidones de mapuey (Dioscorea trifida), variedades blanco y morado.

Mapuey (Dioscorea trifida), is a tropical America tuber, which is appreciated for its taste and fine texture. It has not been fully cultivated in Venezuela, even though products like its flour and starch could replace conventional used products. In this work physical and chemical characteristic of flours from mapuey (varieties white and purple), were assessed, as well as some of their micronutrients. Physical, physicochemical and rheological properties, and chemical composition of isolated starches were also evaluated. Flours were obtained by a drying process and starches by aqueous extraction. Chemical analysis was performed following standard methodologies. The flour yield of purple mapuey was the highest, as was its protein content. The minerals content, showed significant differences between both varieties, presenting purple variety a higher content. Isolated starches showed high purity, this was corroborated by the scanning electron microscopy which showed irregular shaped granules (oval and elongated), with truncated end and smooth surfaces. Purple mapuey granules were smaller. Both varieties exhibited a B type diffraction pattern. The greater swelling power and water absorption capacity was presented by white mapuey, while the highest solubility was shown by the purple one. The white mapuey had maximum viscosity, as well as the highest value of breakdown, suggesting more fragile granules. Setback was lower in the white mapuey, suggesting lower tendency to retrogradation. The purple mapuey although, it showed a higher amylose content, presented lower consistency, even though the difference was not relevant.

[Design of a Hazard Analysis and Critical Control Points (HACCP) plan to assure the safety of a bologna product produced by a meat processing plant]. / Diseño de un plan de análisis de peligros y puntos críticos de control (HACCP) para el aseguramiento de la inocuidad de la mortadela elaborada por una empresa de productos cárnicos.

The Hazard Analysis and Critical Control Point (HACCP) is a systematic integral program used to identify and estimate the hazards (microbiological, chemical and physical) and the risks generated during the primary production, processing, storage, distribution, expense and consumption of foods. To establish a program of HACCP has advantages, being some of them: to emphasize more in the prevention than in the detection, to diminish the costs, to minimize the risk of manufacturing faulty products, to allow bigger trust to the management, to strengthen the national and international competitiveness, among others. The present work is a proposal based on the design of an HACCP program to guarantee the safety of the Bologna Special Type elaborated by a meat products industry, through the determination of hazards (microbiological, chemical or physical), the identification of critical control points (CCP), the establishment of critical limits, plan corrective actions and the establishment of documentation and verification procedures. The used methodology was based in the application of the seven basic principles settled down by the Codex Alimentarius, obtaining the design of this program. In view of the fact that recently the meat products are linked with pathogens like E. coli O157:H7 and Listeria monocytogenes, these were contemplated as microbiological hazard for the establishment of the HACCP plan whose application will guarantee the obtaining of a safe product.