Marisa Guerra

Realimentation of dehydrated children with acute diarrhea: comparison of cow's milk to a chicken-based formula.

A randomized, prospective study was performed on 73 male children between 3 and 14 months of age with mild to moderate dehydration caused by acute diarrhea, and who were rehydrated with WHO-ORS, and then at 4 h after admission were fed either cows milk or an experimental diet based on chicken, plantain, and coconut oil. There were no statistically significant differences in the admission characteristics. The group of children fed cows milk had a higher total volume of diarrheic evacuations (p < 0.05). The average duration of diarrhea was 20 h shorter in the group of infants on the milk-free formula. A significant correlation was observed between the volume of diarrhea and the WHO-ORS consumed during the first 48 h, but not to the volume of diet intake.

Efecto del fraccionamento sobre las caracteristicas del germen de maiz desgrasado

Deffated corn germ is a subproduct in the production of raw or precooked corn flour and of corn oil. This subproduct is used only in the production of animal feed because it is a heterogeneous material with a lot of bran. The principal obstacle for direct use of deffated corn germ in the formulation of foods is the presence of fragments of hull fiber. These fragments modifies the sensorial and functional characteristics of the product. In order to avoid this problem, the deffated corn germ was processed to eliminate the fragments of fiber and to increase the protein concentration. The extractable material (ME) high in oil and the industrial deffated corn germ were fractionated by separation with sieves, aspiration, and milling. The yield of the deffated fractions of corn germ flour in the laboratory (GD1) and at the industrial level (GD2) were 44.70% and 78.02% respectively. Fiber content was reduced by 18.45% and 41.61% and protein content was increased by 7.40% and 19.56% respectively. Protein quality determined as PER (protein efficient ratio) increased from 2.57 to 2.84. Protein efficient ratio was 16 times higher than that of endosperm corn flour (PER 0.16). Apparent digestibility of both fractions were higher than 86%. Results suggests that fractioning is a simple technology that could improve the protein quality of germ as well as its color, index of solubility and water absortion.

ESTIMACIÓN DE LA VIDA ÚTIL DE UNA FÓRMULA DIETÉTICA EN FUNCIÓN DE LA DISMINUCIÓN DE LISINA DISPONIBLE

This study estimated the shelf life of a dietary formula for children with diarrhea, using the decrease of available lysine as an indicator of deterioration. Product samples were packaged in multilaminal pouches (paper-plastic-foil) and stored at 25, 30 and 35°C, for two months. The available lysine was measured weekly and the reaction of deterioration kinetics and its relationship with temperature was calculated. At the end of the study, the remainder of available lysine was of 38.5 (at 25°C), 15.3 (at 30°C) and 14.1% (at 35°C).The findings of the study indicated a first order reaction kinetics, dependent on the storage temperature based on the Arrhenius approach, with an activation energy of 15.17 kcal/mol, falling within the lipid oxidation range. According to the product characteristics [lipids content (17.5%), protein (17.3%) and water activity of 0.46], the decrease of available lysine could be explained by the interaction between lipid oxidation products and proteins. Based on a critical value of 0.422 g lysine/100g product, the product shelf life was predicted at temperatures different from those of experimental conditions. At temperatures below 30°C, the shelf life would be extended up to 9 months at 15°C, 6 months at 20°C and 3 months at 28°C, as a function of the chosen indicator.

Attainment and characterization of composed flours of endosperm - corn germ and its use in the arepas preparation

Corn bread (arepa) is a product elaborated from precooked corn flour. This product is highly consumed in Colombia and Venezuela. The deffatted corn germ (GD) is a subproduct of industrial production of oil and endosperm corn flour. Composed flours of endosperm- GD were formulated. Mixes were made using 6,8,10 and 12% sustitution. The mixes were physicochemical, sensorial and nutritionally characterized. Adding the germ did not significantibily increase the quantity of protein but the nutritional quality of the mix increased more than 300%. This was mesured as protein efficient ratio. The composed flour was increased from 0,16 to 1,04. The real digestibility in the mix was higher than 89,5%. Fiber and fat content do not modify significantly the composed flour. Like wise, color, specific weight, pH, water separation, adhesivity, absortion and solubility in water did not vary significantly. Substitutions higher than 6% resulted in small deviations from the established range (3-5 cm) but the dough was not affected. Arepas were prepared and their acceptability were evaluated . Arepas with 6% of GD were prefered when they were compared with arepas made with precooked flour of maize. It is concluded that a 6% level of substitution is viable for enriching corn flour.

Efecto del uso de diferentes aditivos de panificación en la calidad de panes elaborados con harinas compuestas a base de harina de trigo y germen desgrasado de maíz

In Venezuela studies have been undertaken to determine the technical feasibility of partially substituting wheat flour (HT) for industrially produced subproducts of processed corn (HGDM) in the industrial production of baked foods such as bread and cookies. This is due to the high intake of both imported HT and HGDM. In this study, potassium bromate (BP), ascorbic acid (AA), gluten, and blends of these, where used in bread production. Potassium bromate (BP), ascorbic acid and gluten were used as additives due to the following: existing restrictions in the use of BP as an additive in bread making and effective use of AA as an additive for wheat based breads. Wheat fiour was substituted by HGDM at 10 and 15 percents. The results showed that additive mistures containing gluten resulted in the least specifc weights, followed by 75 ppm AA and 25 ppm BP. A synergistic effect of these two additives was observed both the control breads and those containing HGDM. It was concluded that the bread quality as well as the shelf-life of wheat bread with a 10% substitution by HGDM presented similar profiles compared to 100 HT breads. Therefore substitution at this level is considered feasible as 15% stibstitution fiberappears to cause changes in product quality. Consequently, using hemicellulase enzymes in the mixtures in suggested.