scholarly journals Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa)

2019 ◽  
pp. 35
Author(s):  
Jandry Antonio Bravo Mera ◽  
Gema Carolina Vera Verduga ◽  
Virginia Vanessa Andrade Andrade ◽  
Wagner Antonio Gorozabel Muñoz ◽  
Jordán Javier García Mendoza
Keyword(s):  
Chenopodium Quinoa ◽  
Physicochemical Characteristics ◽  
Fermented Milk ◽  
Control Treatment ◽  
Significance Level ◽  
Palabras Clave ◽  
Significant Difference ◽  
Randomized Experimental Design ◽  
Quinoa Flour ◽  
Organoleptic Parameters

Evaluation of physico-chemical and organoleptic parameters of a fermented milk enriched with quinoa (Chenopodium quinoa) Resumen La harina de quinua presenta diversos aportes nutricionales requeridos en la alimentación, lo cual hace de este producto una alternativa viable para ser involucrado en diferentes procesos de interés agroindustrial. El objetivo del presente estudio fue evaluar los parámetros físico-químicos y organolépticos de una leche fermentada (yogurt) enriquecida con harina de quinua. Se utilizó un diseño experimental completamente al azar con un nivel de significancia de p<0,05 utilizando la prueba de Duncan. El factor en estudio fue la adición de harina de quinua en niveles del 1%(T1), 3%(T2) y 5%(T3) más un tratamiento testigo T0 (0% quinua). Las variables evaluadas fueron (proteína, grasa, pH y acidez) además mediante un panel sensorial se analizaron los atributos sensoriales (sabor, olor, color, textura y apariencia general). Los resultados indicaron que el T2 con 3% harina de quinua fue el de mayor aceptación, los cuales presentaron valores de proteína de 5,1%; grasa 3,2%, pH 4,89 y la acidez fue no significativo entre los tratamiento teniendo un C.V. de 3,88. El análisis sensorial presentó diferencia  significativa al 5% en todos los tratamientos. Se logró determinar que la harina de quinua influyó sobre las características físico-químicas ya que todas las formulaciones estuvieron dentro de los límites permisibles por la INEN 2395:2011. Palabras clave: Leche fermentada; quinua; análisis organoléptico; proteína; grasa. Abstract Quinoa flour has various nutritional contributions required in food, which makes this product a viable alternative to be involved in different processes of agroindustrial interest. The objective of this study was to evaluate the physicochemical and organoleptic parameters of fermented milk (yogurt) enriched with quinoa flour. A completely randomized experimental design with a significance level of p <0.05 was used using the Duncan test. The factor under study was the addition of quinoa flour at levels of 1% (T1), 3% (T2) and 5% (T3) plus a T0 control treatment (0% quinoa). The variables evaluated were (protein, fat, pH and acidity), in addition, a sensory panel analyzed the sensory attributes (taste, smell, color, texture and general appearance). The results indicated that T2 with 3% quinoa flour was the most widely accepted, which presented protein values ​​of 5.1%; 3.2% fat, pH 4.89 and acidity was not significant among the treatments having a C.V. of 3.88. The sensory analysis showed a significant difference at 5% in all treatments. It was possible to determine that quinoa flour influenced the physicochemical characteristics since all the formulations were within the limits allowed by INEN 2395: 2011. Keywords: Fermented milk; quinoa organoleptic analysis; protein; grease.

scholarly journals Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies

2018 ◽  
Vol 6 (3) ◽  
pp. 757-769 ◽  
Author(s):  
JYOTI GOYAT ◽  
SJ PASSI ◽  
SUKHNEET SURI ◽  
HIMJYOTI DUTTA
Keyword(s):  
Age Groups ◽  
Chenopodium Quinoa ◽  
Analysis Data ◽  
Omega 3 ◽  
Potential Health ◽  
Significance Level ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Significant Difference ◽  
Scientific Attention

Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.

scholarly journals KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS

2021 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Ahmad Alamsyah ◽  
I Wayan Sweca Yasa ◽  
Lingga Gita Dwikasari ◽  
...  
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Parameters ◽  
Significance Level ◽  
Seed Flour ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Organoleptic Parameters

This study aims to determine the characteristics of cookies made from wheat with the addition of enzymatically modified jackfruit seed flour. This study used an experimental method with a one-factor Completely Randomized Design (CRD) consisting of 6 levels of the ratio of the use of wheat flour: modified jackfruit seed flour, namely P1=100% : 0%, P2=85% : 15% , P3=70% : 30% , P4=55% : 45% , P5=40% : 60% and P6=25% : 75% with 3 repetitions. Parameters observed included chemical parameters, namely moisture, ash, protein, fat content and organoleptic (color, taste, and texture). The observed data were analyzed for variance (Analysis of Variance) with a significance level of 5%. If there is a significant difference, the Polynomial Orthogonal (MOP) further test for chemical parameters and Duncan's test for organoleptic is carried out. The results showed that the addition of modified jackfruit seed flour with different concentrations gave significantly different effects on all chemical and organoleptic parameters. The higher the addition of modified jackfruit seed flour causes an increase in water content, ash content, protein content, fat content, darker color, denser texture and bitter taste. Treatment with a ratio of 55% flour: 45% modified jackfruit seed flour was the best treatment with 6.94% moisture content; 1.13% ash content; 7.95% protein content and 17.63% fat content.

scholarly journals Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour

2017 ◽  
Vol 9 (4) ◽  
pp. 2449-2455 ◽  
Author(s):  
Sukhmandeep Kaur ◽  
Navjot Kaur
Keyword(s):  
Rating Scale ◽  
Negative Impact ◽  
Percent Level ◽  
Chenopodium Quinoa ◽  
Sensory Attributes ◽  
Bakery Products ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Quinoa Flour

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

scholarly journals Efecto de medicamentos homeopáticos en la germinación y crecimiento inicial de Salicornia bigelovii (Torr.)

2020 ◽  
Vol 38 (1) ◽  
pp. 1
Author(s):  
José Manuel Mazón Suástegui ◽  
Carlos Michel Ojeda Silvera ◽  
Yuneisy Milagro Agüero Fernández ◽  
Daulemys Batista Sánchez ◽  
Dailenys Batista Sánchez ◽  
...  
Keyword(s):  
Germination Rate ◽  
Germination Percentage ◽  
Control Treatment ◽  
Initial Growth ◽  
Salicornia Bigelovii ◽  
Significant Difference ◽  
Randomized Experimental Design ◽  
Positive Effect ◽  
Radicle Length ◽  
Response Variables

The effect of homeopathic medicines on germination and initial growth of Salicornia bigelovii (Torr.) was evaluated under controlled conditions. A completely randomized experimental design was applied with three homeopathic treatments, Natrum muriaticum 7CH (NaM-7CH); Phosphoricum acidum 13CH (PhA-13CH); Natrum muriaticum 31CH (NaM-31CH); distilled water as control (AD) and six replicates per treatment. The response variables were the percentage and germination rate, stem and radicle length, and fresh and dry biomass of aerial and radicle parts. An analysis of variance and subsequent tests were performed to compare means (Tukey HSD, P ≤ 0.05) when a significant difference between treatments was found. A significant increase was observed in all the response variables evaluated in all the homeopathic treatments with respect to control (AD). The variables with the highest response were germination percentage, with values up to 44% and stem and radicle length with 35% above the control treatment in plants treated with NaM-7CH. These results confirmed the positive effect of homeopathic medicines on germination and initial growth of S. bigelovii, revealing that agricultural homeopathy, particularly NaM-7CH, PhA-13CH and NaM-31CH treatments, is a viable alternative to optimize the cultivation of species since it increases germination percentage and stimulates initial growth.

Effect of a-Week Summer Camp on the Hopelessness and Self-Esteem of the University Students Attending Sport Sciences Faculty

2018 ◽  
Vol 7 (4) ◽  
pp. 42-49 ◽  
Author(s):  
Korkmaz YİĞİTER ◽  
Hakan TOSUN
Keyword(s):  
University Students ◽  
Summer Camp ◽  
Pearson Correlation ◽  
Self Esteem ◽  
Female Students ◽  
T Test ◽  
Significance Level ◽  
Significant Difference ◽  
Post Test ◽  
The University

The aim of this study is to investigate the effects of participation in a 1-week summer camp on thehopelessness and self-esteem of the university students attending Sport Sciences Faculty. Participants were 36university students assigned to experiment group using a random procedure. Coopersmith Self-esteem and Beck Hopelessness Scales were completed at the beginning and end of the summer camp by designed the university. The obtained data were analysed in the SPSS 18.0 program and the significance level was taken as 0.05. The descriptive statistics, independent simple t test, paired simple t test and Pearson correlation were used for analyse the data in the study. According to the results of the research, no significant difference was observed in the comparison of the hopelessness and self-esteem levels between pre and post-test. In addition, there was a significant difference in the hopelessness level of male and female students but any significant difference was not observed in terms of self-esteem. There was a significant relationship between hopelessness and self-esteem pre and post-test. These result shows that a 1-week summer camp cannot change the hopelessness or self-esteem level. However, as the self-esteem rises, the rate of despair decreases whereas as the despair rises, the selfesteem decreases.

scholarly journals Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

2021 ◽  
Vol 19 (1) ◽  
pp. 220-227
Author(s):  
Olga Lucía Torres Vargas ◽  
Mariana Lema González ◽  
Yessica Viviana Galeano Loaiza
Keyword(s):  
Chenopodium Quinoa ◽  
Optimization Study ◽  
Quinoa Flour

scholarly journals Effects of Fermented Milk Containing Lacticaseibacillus paracasei Strain Shirota on Constipation in Patients with Depression: A Randomized, Double-Blind, Placebo-Controlled Trial

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2238
Author(s):  
Xiaomei Zhang ◽  
Shanbin Chen ◽  
Ming Zhang ◽  
Fazheng Ren ◽  
Yimei Ren ◽  
...  
Keyword(s):  
Mental Illness ◽  
Placebo Group ◽  
Rating Scale ◽  
Controlled Trial ◽  
Fermented Milk ◽  
Daily Consumption ◽  
Double Blind ◽  
Tnf Α ◽  
Significant Difference ◽  
Factor Α

Probiotics have been shown to benefit patients with constipation and depression, but whether they specifically alleviate constipation in patients with depression remains unclear. The aim of this study was to investigate the effect of Lacticaseibacillus paracasei strain Shirota (LcS), formerly Lactobacillus casei strain Shirota, on constipation in patients with depression with specific etiology and gut microbiota and on depressive regimens. Eighty-two patients with constipation were recruited. The subjects consumed 100 mL of a LcS beverage (108 CFU/mL) or placebo every day for 9 weeks. After ingesting beverages for this period, we observed no significant differences in the total patient constipation-symptom (PAC-SYM) scores in the LcS group when compared with the placebo group. However, symptoms/scores in item 7 (rectal tearing or bleeding after a bowel movement) and items 8–12 (stool symptom subscale) were more alleviated in the LcS group than in the placebo group. The Beck Depression Index (BDI) and Hamilton Depression Rating Scale (HAMD) scores were all significantly decreased, and the degree of depression was significantly improved in both the placebo and LcS groups (p < 0.05), but there was no significant difference between the groups. The LcS intervention increased the beneficial Adlercreutzia, Megasphaera and Veillonella levels and decreased the bacterial levels related to mental illness, such as Rikenellaceae_RC9_gut_group, Sutterella and Oscillibacter. Additionally, the interleukin (IL)-1β, IL-6, and tumor necrosis factor-α (TNF-α) levels were significantly decreased in both the placebo and LcS groups (p < 0.05). In particular, the IL-6 levels were significantly lower in the LcS group than the placebo group after the ingestion period (p < 0.05). In conclusion, the daily consumption of LcS for 9 weeks appeared to relieve constipation and improve the potentially depressive symptoms in patients with depression and significantly decrease the IL-6 levels. In addition, the LcS supplementation also appeared to regulate the intestinal microbiota related to mental illness.

scholarly journals The Relationship between Foot Status and Motor Status in Preschool Children: A Simple, Comparative Observational Study

Healthcare ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 936
Author(s):  
Milan Kojić ◽  
Branka Protić Gava ◽  
Milan Bajin ◽  
Marko Vasiljević ◽  
Jasmina Bašić ◽  
...  
Keyword(s):  
Preschool Children ◽  
Observational Study ◽  
Total Sample ◽  
Nonparametric Tests ◽  
Significance Level ◽  
Flat Feet ◽  
Significant Difference ◽  
Left And Right ◽  
The Relationship

Background: The research objective of the study is to determine the differences in the manifestation of the motor status of normally fed preschool test subjects, classified into groups according to foot status. Methods: This is a simple, comparative observational study. Preschool children included in this study have been subjected to anthropometric measurements in order to determine BMI, tests for motor skills assessment (running at 20 m from a high start, standing broad jump, backwards polygon, rectangular seated forward bend, plate tapping, sit-ups for 60 s, and bent arm hang), and a determination of foot status. The total sample was comprised of 202 test subjects who attended a regular sports program, aged 3.9 to 6.5 years of decimal age (M = 141; Age = 5.3 ± 0.74; Height = 117.3 ± 7.1; Weight = 22 ± 3.7; F = 61; Age = 5.1 ± 0.73; Height = 114.9 ± 7.4; Weight = 21.2 ± 3.8), of which 153 (75.7%) were normally fed, 6 (3%) were undernourished, 30 were overweight (14.9%), and 13 were obese (6.4%). Results: In the total sample, 30 (14.9%) subjects had normal arch feet, 90 (44.6%) high arched feet, and 41 (20.3%) flat feet. We found 41 (20.3%) subjects who had different left and right foot statuses within this sample. The data were processed by means of nonparametric tests (the Kruskal–Wallis and Mann–Whitney U tests) at a significance level p ≤ 0.05. Conclusion: The results show that there is a statistically significant difference between groups of subjects with different foot statuses in the manifestation of motor status in most tests, with a significance level of p ≤ 0.01, and in tests of sit-ups for 60 s and the bent arm hang, there is a statistically significant difference, the level of which is p ≤ 0.05. It is only in the inclination test of rectangular seated forward bend that no statistically significant difference was displayed.

scholarly journals Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

2021 ◽  
Vol 11 (6) ◽  
pp. 2842 ◽  
Author(s):  
Ammar B. Altemimi ◽  
Asaad R. S. Al-Hilphy ◽  
Tarek Gamal Abedelmaksoud ◽  
Salam A. Aboud ◽  
Laxmikant S. Badwaik ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Heat Exposure ◽  
Titratable Acidity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Conventional Heating ◽  
Lime Juice ◽  
Significant Difference ◽  
Key Lime ◽  
And Control

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

scholarly journals THE INFLUENCE OF PASSIVE TOBACCO EXPOSURE AND PHYSICAL EXERCISE ON BONE TISSUE OF YOUNG RATS

2017 ◽  
Vol 25 (2) ◽  
pp. 77-80 ◽  
Author(s):  
Regina Celi Trindade Camargo ◽  
Regiane Rocha Costalonga ◽  
Mário Jefferson Quirino Louzada ◽  
Rômulo Araújo Fernandes ◽  
José Carlos Silva Camargo Filho ◽  
...  
Keyword(s):  
Physical Exercise ◽  
Bone Mineral ◽  
Passive Smoking ◽  
Density Ratio ◽  
Tobacco Exposure ◽  
Mineral Density ◽  
Level Of Evidence ◽  
Significance Level ◽  
Passive Smoker ◽  
Significant Difference

ABSTRACT Objective: The objective of this study is to investigate the effect of passive smoking during pregnancy and associated with swimming on bone area growth, bone mineral density (BMD), and bone mineral content (BMC). Methods: The offspring was grouped by control matrices (G1) and passive smokers (G2). The offspring was regrouped in eight subgroups, with exposure to smoking (2x/day) and physical exercise (1 session/day), respecting the group of matrices in: sedentary control (G1CS and G2CS), swimming control (G1CN and G2CN), sedentary passive smoker (G1FS and G2FS), and passive smoker swimmer (G1FN and G2FN). The area, BMD and BMC were measured by the tibia and femur and analyzed by densitometer. The results were analyzed by One-Way ANOVA test with Tukey post-test, with a significance level of 5%. Results: In the tibia BMC study, a better rate was observed in G2CN group when compared to G1CS, G1CN and G1FN (p ≤ 0.023). When assessing BMD in the femur, a higher density ratio was observed in G1FS group when compared to G2CS, G2CN, G2FS and G2FN (p<0.008). In the tibia study, the animals of the G1FS group had higher rates when compared to G2CS and G2FN groups (p≤0.007). Conclusions: The model of male offspring exposed to passive smoking during fetal development showed a strong decrease in the analyzed parameters. Level of Evidence I, Randomized High Quality Clinical Trial With or Without Statistically Significant Difference, But Narrow Confidence Intervals.

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