Caracterización fisicoquímica, nutricional y sensorial de dos complementos alimenticios biofortificados.
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| Title: | Caracterización fisicoquímica, nutricional y sensorial de dos complementos alimenticios biofortificados. |
|---|---|
| Alternate Title: | Physicochemical, nutritional, and sensory characterization of two biofortified food supplements. |
| Authors: | Molina Castillo, María Carolina1, Varela García, Nathalia1, Jaramillo Yepes, Faiber1, Valencia Naranjo, Alejandra1 avalencian@ces.edu.co, Gómez Velásquez, Santiago1, Agudelo Martínez, María Alejandra1 |
| Source: | Archivos Latinoamericanos de Nutrición. ene-mar2024, Vol. 74 Issue 1, p10-21. 12p. |
| Abstract (English): | Introduction: Nutrition and food sciences innovate in the industry by elaborating products with nutritional compounds that contribute to the resolution of public health problems. But, in addition to nutritional characteristics, sensory characteristics are important, being a determining factor in the acceptance of these products. Objective: To evaluate physicochemical, nutritional and sensory characteristics of two food supplements, soup and chocolate drink, developed with biofortification. Materials and methods: Three phases were considered: phase 1, preparation of two types of food supplements (4 formulations), using freeze-drying for dehydration of some raw materials, complemented with other processing and cooking techniques. Phase 2, sensory evaluation by expert panel through quantitative descriptive and hedonic test, and phase 3, bromatological characterization. The analysis of the information was carried out with Jamovi 2.3.21. software through descriptive and inferential analysis. Results: The sensory analysis showed that foods containing 5% beef heart were the most accepted by the panelists in all sensory attributes in both supplements. The bromatological characterization showed that the chocolate drink type supplement with heart is an excellent source of protein, zinc and calcium and a good source of iron and vitamin E, while the soup type supplement with heart is an excellent source of protein, zinc, iron, thiamine, omega 3, vitamin E and a good source of calcium in accordance with Colombian regulations on nutritional labeling and labeling. Conclusions: Both supplements with heart showed a satisfactory sensory acceptance, presented an important concentration of nutrients, which, due to their natural and animal source, are considered of high bioavailability. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción: Las ciencias de la nutrición y los alimentos innovan en la industria elaborando productos con compuestos nutricionales que contribuyan a la resolución de problemáticas en salud pública. Pero, además de las características nutricionales, son importantes las características sensoriales, siendo un factor determinante en la aceptación de estos productos. Objetivo: Evaluar características fisicoquímicas, nutricionales y sensoriales de dos complementos alimenticios, tipo sopa y bebida achocolatada, desarrollados con biofortificación. Materiales y métodos: Se consideraron 3 fases, fase 1, preparación de dos tipos complementos alimenticios (4 formulaciones), usando la liofilización para la deshidratación de algunas materias primas, complementada con otras técnicas de procesamiento y cocción. Fase 2, evaluación sensorial por panel de expertos a través de prueba descriptiva cuantitativa y hedónica, y fase 3, caracterización bromatológica. El análisis de la información se realizó con el software Jamovi 2.3.21. mediante análisis descriptivo e inferencial. Resultados: El análisis sensorial evidenció que los alimentos que contiene corazón de res en un 5% fueron los más aceptados por los panelistas en todos los atributos sensoriales en ambos complementos. La caracterización bromatológica mostró que el complemento tipo bebida achocolatada con corazón es excelente fuente de proteína, zinc y calcio y buena fuente de hierro y vitamina E, mientras que, el complemento tipo sopa con corazón es excelente fuente de proteína, zinc, hierro, tiamina, omega 3, vitamina E y buena fuente de calcio de acuerdo con la normatividad colombiana de rotulado y etiquetado nutricional. Conclusiones: Ambos complementos con corazón mostraron una aceptación sensorial satisfactoria, presentaron una importante concentración de nutrientes, que, por su fuente natural y animal, son considerados de alta biodisponibilidad. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
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| Header | DbId: lth DbLabel: MedicLatina An: 177554643 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Caracterización fisicoquímica, nutricional y sensorial de dos complementos alimenticios biofortificados. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Physicochemical, nutritional, and sensory characterization of two biofortified food supplements. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Molina+Castillo%2C+María+Carolina%22">Molina Castillo, María Carolina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Varela+García%2C+Nathalia%22">Varela García, Nathalia</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Jaramillo+Yepes%2C+Faiber%22">Jaramillo Yepes, Faiber</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Valencia+Naranjo%2C+Alejandra%22">Valencia Naranjo, Alejandra</searchLink><relatesTo>1</relatesTo><i> avalencian@ces.edu.co</i><br /><searchLink fieldCode="AR" term="%22Gómez+Velásquez%2C+Santiago%22">Gómez Velásquez, Santiago</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Agudelo+Martínez%2C+María+Alejandra%22">Agudelo Martínez, María Alejandra</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. ene-mar2024, Vol. 74 Issue 1, p10-21. 12p. – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction: Nutrition and food sciences innovate in the industry by elaborating products with nutritional compounds that contribute to the resolution of public health problems. But, in addition to nutritional characteristics, sensory characteristics are important, being a determining factor in the acceptance of these products. Objective: To evaluate physicochemical, nutritional and sensory characteristics of two food supplements, soup and chocolate drink, developed with biofortification. Materials and methods: Three phases were considered: phase 1, preparation of two types of food supplements (4 formulations), using freeze-drying for dehydration of some raw materials, complemented with other processing and cooking techniques. Phase 2, sensory evaluation by expert panel through quantitative descriptive and hedonic test, and phase 3, bromatological characterization. The analysis of the information was carried out with Jamovi 2.3.21. software through descriptive and inferential analysis. Results: The sensory analysis showed that foods containing 5% beef heart were the most accepted by the panelists in all sensory attributes in both supplements. The bromatological characterization showed that the chocolate drink type supplement with heart is an excellent source of protein, zinc and calcium and a good source of iron and vitamin E, while the soup type supplement with heart is an excellent source of protein, zinc, iron, thiamine, omega 3, vitamin E and a good source of calcium in accordance with Colombian regulations on nutritional labeling and labeling. Conclusions: Both supplements with heart showed a satisfactory sensory acceptance, presented an important concentration of nutrients, which, due to their natural and animal source, are considered of high bioavailability. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción: Las ciencias de la nutrición y los alimentos innovan en la industria elaborando productos con compuestos nutricionales que contribuyan a la resolución de problemáticas en salud pública. Pero, además de las características nutricionales, son importantes las características sensoriales, siendo un factor determinante en la aceptación de estos productos. Objetivo: Evaluar características fisicoquímicas, nutricionales y sensoriales de dos complementos alimenticios, tipo sopa y bebida achocolatada, desarrollados con biofortificación. Materiales y métodos: Se consideraron 3 fases, fase 1, preparación de dos tipos complementos alimenticios (4 formulaciones), usando la liofilización para la deshidratación de algunas materias primas, complementada con otras técnicas de procesamiento y cocción. Fase 2, evaluación sensorial por panel de expertos a través de prueba descriptiva cuantitativa y hedónica, y fase 3, caracterización bromatológica. El análisis de la información se realizó con el software Jamovi 2.3.21. mediante análisis descriptivo e inferencial. Resultados: El análisis sensorial evidenció que los alimentos que contiene corazón de res en un 5% fueron los más aceptados por los panelistas en todos los atributos sensoriales en ambos complementos. La caracterización bromatológica mostró que el complemento tipo bebida achocolatada con corazón es excelente fuente de proteína, zinc y calcio y buena fuente de hierro y vitamina E, mientras que, el complemento tipo sopa con corazón es excelente fuente de proteína, zinc, hierro, tiamina, omega 3, vitamina E y buena fuente de calcio de acuerdo con la normatividad colombiana de rotulado y etiquetado nutricional. Conclusiones: Ambos complementos con corazón mostraron una aceptación sensorial satisfactoria, presentaron una importante concentración de nutrientes, que, por su fuente natural y animal, son considerados de alta biodisponibilidad. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2024.74.1.002 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 12 StartPage: 10 Titles: – TitleFull: Caracterización fisicoquímica, nutricional y sensorial de dos complementos alimenticios biofortificados. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Molina Castillo, María Carolina – PersonEntity: Name: NameFull: Varela García, Nathalia – PersonEntity: Name: NameFull: Jaramillo Yepes, Faiber – PersonEntity: Name: NameFull: Valencia Naranjo, Alejandra – PersonEntity: Name: NameFull: Gómez Velásquez, Santiago – PersonEntity: Name: NameFull: Agudelo Martínez, María Alejandra IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: ene-mar2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 74 – Type: issue Value: 1 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
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