Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions.

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.

Niveles de citocinas (IL1 β, IL 6 y TNF-α) en estudiantes con estrés académico / Levels of cytokines (IL1 β, IL 6 and TNF-α) in students with academic stress

RESUMEN Objetivo: Establecer la posible relación entre el estrés académico, los cambios en los niveles de citocinas (lL-1β, IL-6) y el factor de necrosis tumoral alfa (TNF-α) en estudiantes de odontología. Métodos: Estudio descriptivo de corte transversal, en el que se evaluó el nivel de estrés académico en estudiantes universitarios y se establecieron los niveles de lL-1β, IL-6 y TNF-α en dos grupos. Uno bajo situación de estrés en una prueba académica, y en otro de regreso del periodo vacacional o momento de no estrés. Resultados: Hicieron parte del estudio 65 participantes. Al evaluar los resultados globales de estrés se encontró un promedio de 1,86 ±0,37 en el momento de no estrés y de 2,61 ± 0,38 en el momento de estrés, encontrándose diferencias estadísticas (p < 0,05). Al comparar los valores de las citocinas se encontraron diferencias estadísticas (p < 0,05) en la LL-1Β, en el momento de estrés y no estrés (p < 0,05). Conclusiones: Las pruebas académicas son uno de los factores estresores que pueden influir sobre las citosinas del sistema inmune, ya que sus valores variaron cuando los pacientes se encontraron bajo situaciones de estrés académico.

ABSTRACT Objective: The present study examined the relationship between academic stress, the cytosines (lL-1β, IL-6) and tumor necrosis factor alpha (TNF-α) changes in a group of dental students. Materials and Methods: Descriptive cross-sectional study, in which the academic stress level was evaluated in university students and the levels of l-1β, IL-6 and TNF-α were established in two groups, one under stress (in an academic test), and in another (back from the holiday period or moment of no-stress). Results: A total of 65 participants were included. The overall results of stress 1.86 ± 0.37 was found at the time of no stress and 2.61 ± 0.38 at the time of stress (p <0.05). Compared to summer vacation, during examinations individuals reported significantly more perceived stress (P < 0.0059), there was higher gene expression of IL-1 (P < 0.01) and IL-6 (P < 0.05) during the period of stress vs. non-stress. Conclusion: Academic exams are one of the stressors that can influence the cytosines of the immune system, since their values varied when patients were under situations of academic stress.

Elaboración de una bebida funcional de alto valor biológico a base de borojo (borojoa patinoi cuatrec) / Formulation of a functional beverage of high biological value based on borojo (borojoa patinoi cuatrec)

A functional food of high biological value from Borojó pulp using honey as a sweetener and supported in a yogurt base has been evaluated and optimized in 16 different formulations in the range of 5-15 percent pulp; 70-82.5 percent of yogurt and 5 a 15 percent of honey from Sabana de Bogotá. Based on the ratings physicochemical and sensory analysis was found the optimum formulation with 12.5 percent of pulp, 75.0 base milk yogurt y 12.5 percent w/w honey. The sensory properties have important differences that contribute to the process of optimization. The stability of the product at 8ºC is 30 days. The mixture showed no significant microbial flora due to safety of materials.

Se ha evaluado y optimizado un cremolácteo funcional y de alto valor biológico a partir de pulpa de Borojó usando miel como edulcorante y soportados en una base láctea de yogurt. Se evaluaron 16 formulaciones distintas en el rango 5-15 por ciento de pulpa; 70-82.5 de yogurt y 5 a 15 por cientop/p de miel de la "Sabana de Bogotá". A partir de las valoraciones sensoriales y análisis fisicoquímicos se ha encontrado la formulación óptima con 12.5 por ciento de pulpa, 75.0 de base láctea de yogurt y 12.5 por ciento p/p de miel. Las propiedades sensoriales presentan diferencias importantes, que contribuyen al proceso de la optimización. La estabilidad del producto a 8ºC es de 30 días. La mezcla no revela flora microbiana importante y los niveles observados hacen del producto un material seguro.