Call number: LD2668 .T4 1984 L386 / Master of Science

Memoria para optar al título de Ingeniera en Alimentos / En los últimos años ha aumentado la patología gastrointestinal crónica llamada enfermedad celiaca y la demanda de alimentos saludables, es por esto que ha aumentado el interés por elaborar alimentos que ejerzan efectos beneficiosos para la salud, es decir, alimentos funcionales. El objetivo de esta memoria fue desarrollar una tortilla para tacos utilizando harina de quínoa, ya que contiene todos los aminoácidos esenciales, oligoelementos, destaca el contenido de ácidos grasos poliinsaturados, es buen aporte de vitaminas, minerales y fibra y no contiene gluten. Teniendo el valor agregado de ser un cultivo que tiene una amplia variabilidad genética, por lo que crece en diferentes tipos de suelo y climas. Se elaboró una formulación con 47,62% de harina de quínoa, 1,25% de enzima transglutaminasa, 42,86% de agua, 0,47% de sal más un aditivo natural reductor de sal, 0,048% de glutamato mono sódico, 0,29% de emulsionante, 0,19% de conservador de panificación, 0,33% de goma guar y 4% de carragenina más agua. Se hornea a 200°C por 7 min, obteniéndose un producto delgado y circular de grosor de 1 a 2 mm y diámetro de 13 a 14 cm. Las características físico químicas arrojaron un pH de 5,5 ± 0,0 y una actividad de agua de 0,9114 ± 0,0033. Con respecto a la caracterización nutricional, el producto es libre de sellos cumpliendo con el etiquetado nuevo hasta julio del 2018. Los ensayos texturales entregaron que la tortilla con harina de quínoa, era más suave, menos firme y menos elástica con respecto a los controles (producto comercial harina de trigo integral), ya que obtuvieron valores de fuerza máxima cercanas a los 5N y porcentaje de deformación cercanos al 20%, a diferencia de los controles que obtuvieron valores cercanos a los 7N y porcentaje de deformación cercanos al 10%. La evaluación sensorial se realizó con un panel entrenado en gustos básicos de 8 jueces, se ejecutó un test de valoración de calidad y un test descriptivo contra control, el primero indicó que el producto fue bien valorado por los jueces, obteniendo un puntaje promedio de 6,0 en calidad total en una escala de 7,0 puntos. El segundo arrojó diferencias significativas al 5%, indicando que el producto elaborado era más oscuro, presentaba bordes poco definidos, estaba bien de sal, era menos firme y menos flexible. El producto envasado en bolsas plásticas transparentes de polietileno de baja densidad (LDPE) con una banda hermética abre/cierra, en refrigeración a 5°C, a la semana 2 perdió firmeza, aumentó su dureza y se colocó rígido / In the last years the chronic gastrointestinal condition called celiac disease and the demand for healthy food has been increased, and due to this fact the interest of food processing which provide beneficial health effects has increased, that is to say, functional foods. The objective of this thesis was to develop a taco tortilla utilizing quinoa flour, because it contains all the essential amino acids, trace elements, whereby the content of polyunsaturated fatty acids is highlighted along with being a good supply of vitamins, minerals and fiber and it does not contains gluten. This crop grows in different types of soil and climates, because of its value of a wide genetic variability. A formulation was elaborated with 47.62% of quinoa flour, 1.25% of enzyme transglutaminase, 42.86% of water, 0.47% of a reducing salt natural additive, 0.048% of monosodium glutamate, 0.29% of emulsifier, 0.19% of preservative, 0.33% of guar gum and 4% carrageenan and water. It bakes at 200°C for 7 minutes. Obtaining a thin circular mass with a thickness of 1 to 2 mm and diameter of 13 to 14 cm. The physicochemical characteristics showed a pH 5.5 ± 0,0 and a water activity from 0,9114 ± 0,0033. Concerning the nutritional characterization, the product is free of labels compliance with the new labeling until July 2018. From textural tests the tortilla with flour quinoa was softer, less firm and less elastic, regarding to controls (commercial product of whole wheat flour), since values of maximum close force at 5 N and percentage of close deformation 20% were obtained, in contrast of obtained controls near to 7 N and a near deformation percentage of 10%. A sensory evaluation was performed with a trained panel in basic tastes formed by 8 judges. It was executed a quality assessment test and a descriptive test against control. The first one showed which the product was positively valued by the judges, obtaining an average score earning an average score of 6.0 of total quality in a scale of 7.0 points. The second one showed significant differences of a 5%, indicating which the elaborated product was darker, it showed poorly defined edges, and salt level was good. It was less firm and less flexible. The product packed in transparent plastic bags of low density polyethylene (LDPE) with opening/closing in refrigeration at 5°C, after 2 weeks it lost firmness and increased his hardness and became rigid

INTRODUCTION: Celiac disease is a T-cell mediated-inflammatory disorder of the small intestine precipitated by gluten ingestion. Gluten can be effectively degraded by Rothia aeria, a natural resident oral microbe. Rothia bacteria can potentially be developed as a first probiotic for celiac disease. Aims: To select the optimal culture conditions for R. aeria enzyme expression in vitro and determine the ratio of R. aeria to gluten to achieve digestion within 2 hr incubation, which is the residence time of foods in the stomach/upper intestines. MATERIALS AND METHODS: R. aeria were cultivated in Brain Heart Infusion (BHI) with different strength (4%, 20% and 100%), and chemical defined media M9 supplemented with different carbon sources (glucose, succinate, glycerol, or casein). The effect of incubation time and temperature (28°C and 37°C) on the enzyme expression of the bacteria grown in BHI was also assessed. The enzyme activities of R. aeria (standardized with OD 0.6) were measured with the para-nitroanilide-derivatized substrate. Gliadin degradation was investigated by incubating a fixed gliadin concentration (250 µg/ml) with different amount of R. aeria cell (OD620 1.0, 0.5, 0.25), and analyzed by SDS-PAGE. RESULTS: The OD620 of 24 hr R. aeria culture in 4%, 20%, and 100% BHI were 0.240, 0.932, and 2.033, respectively. No bacterial growth was observed in M9 broth +2% glucose, succinate, or glycerol, but grew well in M9 broth +2% casein with OD620 19.54. R. aeria exhibited highest activity when grown in 100% BHI (0.22AU/min) and lowest in 4% BHI (0.1AU/min). Enzyme activities in M9+2% casein were low (0.035AU/min), not in proportional to the OD of R. aeria culture. The specific enzyme activities of R. aeria in 100% BHI was high in log phase (9 to 12 hr or 12 to 18 hr), but the yield of total activity was less than that of in stationary phase (20 to 44 hr). The activity of the cells grown at 37°C was higher than at 28°C. R. aeria suspension with an OD620 of 1.0 exhibited rapid degradation of gliadins at 250ug/ml. CONCLUSIONS: Full strength BHI broth and 20 to 44 hr cultivation at 37°C are considered as optimal cultivation condition to obtain a R. aeria cell culture with high enzyme activity. Starvation condition do not enhance enzyme expression.

A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data. In this study we also investigated the effectiveness of the Canadian grain grading system’s ability to segregate wheat samples into levels of increasing quality performance and uniformity. We found that for several flour and dough quality analysis, this was often achieved for either quality performance or uniformity, but there was not an improvement in both with an improvement in grade except in bread quality. / October 2006

No description available.

Thesis (Ph. D.)--Washington State University, August 2008. / Includes bibliographical references.

Bakgrund Antalet bloggar som skrivs av hälsoprofiler med förslag på dieter och olika kostråd blir allt fler. Dessa sprids sedan i olika sociala medier. I sökandet efter alternativ till Livsmedelsverkets kostråd kan gruppträningsinstruktörer vara personer som ses som en hälsoförebild inom såväl träning som kost. De kan också vara en möjlig kanal utåt sett för olika kostbudskap. Syfte Att skapa en översiktsbild kring området kost och kvinnliga gruppträningsinstruktörer. Metod En webbaserad enkät utformades och instruktörer vid två olika träningsanläggningar i Sverige tillfrågades att delta. Totalt deltog 101 personer och svaren sammanfattades och analyserades med statistiska test. Resultat Av instruktörerna följer 11 % någon typ av diet medan ungefär 20 % utesluter laktos eller livsmedel med gluten. Många har någon typ av kostutbildning men en hel del vill ha mer kunskap, framför allt de yngre instruktörerna (< 30 år) (p=<0,05). Instruktörerna får frågor om kost som främst handlar om vad man bör äta i samband med träning och/eller viktnedgång. De instruktörer som instruerar fler än fyra pass per vecka får oftare frågor än de instruktörer som instruerar fyra pass eller färre (p=<0,05). Slutsats Gruppträningsinstruktörer utesluter möjligtvis en viss typ av livsmedel i större utsträckning än övriga befolkningen. För att kunna säga att det finns en skillnad mellan grupperna behöver dock fler studier göras. Större och mer omfattande studier är önskvärt för en större förståelse kring varför livsmedlen utesluts men också för hur instruktörer ser på sig själva i rollen som hälsoförebild och hur det påverkar dem. / Background There are numerous blogs written by people who see themselves as health authorities. They provide suggestions on how you, as a person, should eat. Within social media, this number is increasing exponentially in regards to advice. Many fitness instructors, who are easily perceived as superior in knowledge within the subject, can be a group asked for information when someone looks beyond the Swedish Food Administration for recommendations on diets and health. Hence, instructors can be a possible “channel” out for dietary advice. Objective To create an overall upper perspective on diets and female fitness instructors. Method(s) A web-based questionnaire was used and instructors from two fitness centers in Sweden were asked to participate in the study. The 101 replies were summarized and analyzed with statistical tests. Results By the instructors, 11% follow some type of diet and about 20 % exclude lactose and/or gluten. Many of the instructors have some type of nutrition education but more knowledge is desirable by the younger instructors (< 30 years)(p=<0,05). The instructors were asked questions about food and more specifically what you should eat in connection to training and/or weight loss. The instructors who have more than four classes per week were given more questions than the ones who carry out less than four classes per week (p=<0,05). Conclusion This study indicates that female group fitness instructors, to a greater extent than the population as a whole, exclude specific kinds of food. Although, to say there is a difference between fitness instructors and the population, more studies are needed. A larger study would be needed to better understand why some foods are excluded but also to explore how the instructors see themselves as a health role model and how it affects them.

No description available.

A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data. In this study we also investigated the effectiveness of the Canadian grain grading system’s ability to segregate wheat samples into levels of increasing quality performance and uniformity. We found that for several flour and dough quality analysis, this was often achieved for either quality performance or uniformity, but there was not an improvement in both with an improvement in grade except in bread quality.

A study was conducted to quantify the relationships between growing season weather conditions and end-use quality of Canada Western Red Spring (CWRS) wheat (Triticum aestivum) grown in producer fields across western Canada (Alberta, Saskatchewan and Manitoba). Grain samples received an official grade at the Canadian Grain Commission and were milled into flour using a Buhler flour. Flour samples underwent an extensive analysis of flour, dough, and breadmaking quality. Daily precipitation amounts and maximum/minimum temperatures were accumulated for each field and then compared to quality data. In this study we also investigated the effectiveness of the Canadian grain grading system’s ability to segregate wheat samples into levels of increasing quality performance and uniformity. We found that for several flour and dough quality analysis, this was often achieved for either quality performance or uniformity, but there was not an improvement in both with an improvement in grade except in bread quality.