• 期刊
• OpenAccess

Pasting and Functional Properties of Chemically Modified Yam (Dioscorea rotundata) Starches

For the present study, we evaluated the effect of the concentration of modifying agents and reaction time on functional properties of yam (Dioscorea rotundata cv hawthorn) starch modified by oxidation and phosphatization. For oxidation was used a sodium hypochlorite concentration of 0.5 and 1.5 g/100 g starch (b.s.) and reaction time of 1 and 1.5 h; and for phosphating, sodium trimetaphosphate of 2 and 3 g/100 g starch (b. s.) and reaction time of 2 and 3 h. The pasting properties were determined during heating and cooling cycles (viscoamilograms) using a rotational rheometer (Anton Paar). The increase in modifying agent concentration and reaction time significantly reduces peak viscosity and setback by up to 98.53 and 95.62% respectively, while the pasting temperature decreases with both factors by up to 2.5% for both modifications. Functional properties such as swelling power, capacity and water absorption rate were affected over time in phosphating, but not in oxidation. Oxidation causes depolymerization and phosphating make starch granules more resistant to shearing, reducing viscosity when functional groups are introduced during modifications. The increased concentration of modifying agents and reaction time decrease the peak viscosity and setback of yam starch, but only time affects other properties, allowing its uses in the food industry to be extended.

• 期刊
• OpenAccess

Hygienic and Sanitary Quality in Street Food Stalls Located in a University Sector of Barranquilla, Colombia

Foodborne diseases are one of the main public health problems worldwide, especially due to the consumption of foods that made with poor hygienic practices, such as those prepared on a public thoroughfare. Some factors that contribute to its contamination are the use of non-potable water, inadequate handling, crosscontamination and environmental contamination. This study aimed to perform a sanitary profile with the completion of a survey of 12 food stalls to evaluate their hygienic and sanitary quality and through observation. Four samples of food were taken from each stand, for a total of 48 samples such as hamburger, hot dog, pizza, meat empanada, stuffed potato, stuffed arepa, chicken skewer, chicken finger, fruit salad and orange juice. Coliforms, Escherichia coli and Staphylococcus aureus were analyzed. 83.3% of the samples exceeded the acceptable limits of coliforms and in the 16.7%, it was detected Escherichia coli. No S. aureus was detected in any sample. Eighty-three point three percent of the vendors do not wear appropriate clothing, 75% use accessories and 83.3% do not use potable water for hand washing. Thirty-three point three percent of the stalls do not have surface with sanitary material, 100% do not have access to sanitary service and drinking water, 58.3% have the presence of animals in their surroundings, 50% have uncovered garbage containers, 91.7% store food at high temperatures and 100% do not have a sanitary authorization of operation. The lack of good hygiene practices in the food stalls on this public thoroughfare affects the quality and safety of food, making it a risk to the health of consumers.

• 期刊
• OpenAccess

Evaluation of the Fungicidal Effect of Oleifera lam Leaf Extracts on Anthracnose in Mangifera indica L.

The objective of this study was to evaluate the fungicidal effect of Moringa on anthracnose in mango (Mangifera indica L). Anthracnose is commonly treated by spraying with fungicidal chemicals; continuous use affects the ecosystem due to the residues generated, thus harming the quality of the fruit, its innocuity and the health of humans. This research tried out a process to achieve an extension of the shelf life of mangos by using Moringa oleifera Lam. Aqueous Extracts (EA) were obtained by infusion and Ethanol Extracts (EE) by simple maceration of the Moringa leaf (Moringa oleifera Lam). For the evaluation of the results, chromatic techniques were used through the Image J software. Quantitative data were obtained on the appearance of spots and their radial growth. Each of the extracts obtained was applied to the samples by means of two treatments, immersion and sprinkling, with varying concentrations: 10.0, 15.0 and 25.0%, respectively. It could be observed that the most effective treatment and concentration in the control of the propagation of the spots and the radial growth was EA_2 (Aqueous extract by immersion) at 15.0%. With the use of Moringa extracts, a soil propagation percentage of less than 20% was obtained with respect to that of the controlled samples with a propagation percentage above 80%. In addition, a radial growth three times less than that of the control sample was obtained over the same study timeframe.

• 期刊
• OpenAccess

Evaluation of the Food and Nutritional Security to Population Victim of the Armed Conflict

The objective of the study was to determine the prevalence of food and nutritional security in the households of Villa Clarin, through the application of the Scales of food security used in the National Survey of the Nutritional Situation ENSIN 2010. Villa Clarin is located to 200 m of the Clarin channel next to Magdalena river, in front of the village of Palermo, municipality of Sitio Nuevo, Magdalena. Formed by 84 families, considered a settlement of victims of the armed conflict of the departments (Magdalena, Cesar, Bolivar), established approximately in the year 2000. The type of study was descriptive with a quantitative approach. The 69 households surveyed showed a prevalence of food insecurity of 92.7%, with both scales (higher-than the national proportion reported in ENSIN 2010, 42.7%). However, in the Latin American scale of food security, for having a stricter filter, the level of severe food insecurity was 59.4%, higher than the one showed by the food security scale at home with 23.2%. The food insecurity was significantly associated with sociodemographic characteristics, housing conditions and nutritional status. These results indicate that the settlement must have access to the food and nutritional security policies designed by the government for post-conflict actions.

• 期刊
• OpenAccess

Food and Nutrition Security in Families with Boys and Girls under 10 Years of Age with Malnutrition in Galapa, Atlántico Colombia

The objective of the study was to determine the level of food and nutritional security in families of children under 10 years of age with malnutrition attended in the program for growth and development of the hospital State Social Enterprise of Galapa (ESE Galapa) in Galapa (Atlantico, Colombia). A descriptive cross-sectional study was carried out with a sample randomly selected of 170 families that attended the program during 2015, with 70% of minimum attendance required. The variables considered were, social and demographic conditions, nutritional status and level of food security. Food security status was classified using the Latin-American and Caribbean Scale of Food Safety (ELCSA) as an instrument for data collection. Forty-five-point three percent of the families presented food and nutritional insecurity, families with children in risk of malnutrition and obesity presented major trend of food and nutritional severe insecurity. The prevalence of the nutritional condition as well as the food and nutritional insecurity of this population is related directly on the parent's occupation, their income and their ages, since 57.64% was unemployed, 39.41% of the parents only earn a minimum wage and 68.3% are between 15 and 30 years old. The study showed that families with boys and girls with malnutrition are on low food insecurity level corresponding to 25.9% among all.

• 期刊
• OpenAccess

Development of a Restructured Protein Based on Low Cost Legumes

The aim of this research was to elaborate a vegetable restructured protein with low cost leguminous plants, using cowpea (Vigna unguiculata L.), pea (Pisum sativum L.) and lentil (Lens culinaris Medik.). Child malnutrition has it's origins on the scarcity of economic resources, the lack of various foodstuffs in one region and also due to the government's promotion and prevention policies that do not meet the full coverage of the most vulnerable regions. The raw and restructured materials were bromatologically characterized on three formulations: F1 (25% cowpea, 25% pea and 25% lentil), F2 (50% cowpea and 25% pea) and F3 (50% cowpea and 25% lentil). A sensory acceptance test was carried out with 50 potential tasters using a 9-point hedonic scale which evaluated attributes of appearance, color, aroma, texture and flavor. We used a randomized block design with three replicates, data were subjected to variance analysis and Tukey's test (p≤0.05). The lentil, pea and cowpea protein content was 30.94±0.30%, 28.96±0.16% and 26.21±0.40%, respectively. On the acceptance test with the hedonic scale, the tasters did not find significant differences (p≥0.05) between the attributes of color, appearance, aroma, texture and flavor. The Acceptability Index presented significant differences (p≤0.05) between formulations three and one and formulation two differed statistically (p≥0.05) from formulations one and three. The Only flavor had a significant difference (p≤0.05), in which formulation three was highlighted.

• 期刊
• OpenAccess

Sanitary Hygiene Diagnosis for Street Food Sales in Cereté (Córdoba), Colombia

The objective of this study was to hygienically improve community-based street sales of Ready-To-Eat (RTE) foods through the implementation of GMP (Good Manufacturing Practices) and food preservation techniques in the municipality of Cerete. Street food sales are an economic and social phenomenon, which has become a serious regional governance issue. Microbiological analyses were carried out in RTE's and on street vendors that sell them, which resulted in the absence of Staphylococcus aureus, total coliforms and fecal coliforms in the manipulators; as well as on the equipment and surfaces, there was an uncountable number of molds in the environment, which is consistent with the high exposure to climatic factors to which these street sales are exposed; the evaluated RTE's were, chorizo, cheese, Suizo (Swizz sausage meal), arepa de queso (cheese corn cakes) and empanada, finding that all complied with the permissible limits of microbial growth; except the empanada that evidenced the presence of total Coliforms and Fecal Coliforms. Fifty-two food handlers were trained by representatives of the Municipal Ministry of Health in the implementation of GMP and food preservation; in addition, compliance with the training was verified through the initial hygienic diagnosis of sanitary hygiene. The market area was found to be the one with the highest percentage of compliance (57%), while the central area was the one with the lowest percentage (33%) regarding regulations that establish at least a 60% compliance rate.

• 期刊
• OpenAccess

The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

The objective of this study was to evaluate the effect of the addition of starch and flour from yam in the physiochemical and techno-functional properties of low fat sausages. A factorial arrangement of 3×5 was applied with factors: Fatty mimetic (flour, native starch and pregelatinized starch) and substitution of fat (0, 10, 20, 30 and 40%, respectively) to sausages, evaluating their physicochemical and techno-functional properties. The results showed that the humidity, the ashes and the water retention of the sausages increased by increasing the percentage of fat substitution, while the fat content and the calories decreased. No significant differences were observed (p≥0.05) in pH and protein content. The rancidity values of all the sausages increased with the refrigerated storage time, being higher in the sausage control. In addition, the addition of flour and starches increased (p≤0.05) stability of the emulsion and the performance of sausages. The substitution of 10 and 20% of fat/flour, native starch and pregelatinized of yam are the most recommended in the production of sausages as they improve the stability of the emulsion, water retention, yield and generate a lower rancidity for 30 days of refrigerated storage.

• 期刊
• OpenAccess

Effect of the Yam Starch (Dioscórea spp.) and Pectin on the Rheological Properties of Stirred Yogurt

The aim of study was to evaluate the effect of the temperature and concentration of yam starch and pectin on the rheological properties of yogurt. A stationary test was performed using an MCR 302 (Anton Paar) rheometer with concentric cylinder geometry, varying the strain gradient in an ascending (0-100/sec) and a descending (0- 100/sec), at different temperatures (10, 20 and 30°C, respectively). Yogurts were made using two varieties of yam starch (＂Espino＂ and ＂Criollo＂) and different concentrations of yam starches (0.1, 0.3 and 0.5% w/w, respectively) and pectin at 0.3% w/w was used as a commercial reference. The experimental data were fitted to the power law models, Herschel-Bulkley and Casson. The model that best represented the rheological data was the power law (R^2≥0.977, MSE≤0.674). Yogurts with an addition of yam starch presented thixotropy and pseudoplastic behavior (0＜n＜1); However, when pectin was used at 30°C the behavior was dilating (n = 1.23). Yogurts with ＂Criollo＂ yam starch have higher consistency, while yogurt with an addition of ＂Espino＂ yam starch are more pseudoplastic and have less thixotropy.

• 期刊
• OpenAccess

Evaluation of the Nutritional, Mineral and Lysine Content of the Root of the Pachira aquatic Aubl. of the Atlántico (Colombia)

The objective of the study was to characterize the root of the Pachira aquatic Aubl, collected from the gardens of the Universidad del Atlantico. For years, roots have represented an alternative for solving food security problems due to their nutritional value, especially for indigenous communities; however, being carriers of secondary metabolites, beneficial for health, their consumption has decreased and their potential in the agroindustry and the pharmaceutical industry wasted. Pachira aquatic Aubl is a plant species abundantly distributed in the Colombian Caribbean region, resistant to wide ranges of temperature, humidity and salinity, develops roots that have not studied; the infusion of that of its bark considered with hypoglycemic effects. The characteristics of humidity, ash, crude fiber, proteins, lipids, carbohydrates were determined; minerals such as calcium, magnesium, zinc and iron, as well as the amino acid Lysine; The proximal analysis performed by AOAC methods, minerals by atomic absorption spectrophotometry and Lysine analysis by ultrafast liquid chromatography. The mean, standard deviation, variance and confidence intervals obtained from the results of the analyzes. The study reported an average composition of the root of the Pachira aquatic Aubl of: carbohydrates (72.25%), humidity (13.53%), ashes (4.64%), proteins (4.53%), crude fiber (4.39%), fat (0.64%), calcium (188.202 mg/100 g), iron (0.211 mg/100 g), zinc (0.060 mg/100 g), magnesium (0.060 mg/100 g) and lysine 0.032 mg/100 g. The nutrients found in a greater proportion were carbohydrates and calcium, also highlighting the presence of the amino acid Lysine.