Atriplex hortensis L., also known as orach, is a leafy vegetable from the Amaranthaceae family, which has historically been consumed as a potherb, like spinach. The brightly colored leaves are a source of high quality protein, but may also be of interest as a potential source of natural food pigments. An aqueous extraction was obtained from the freshly harvested leaves of the'Triple Purple' variety of A. hortensis. The extract was spray-dried into a powder, and individual pigments were analyzed using HPLC and LC-MS. The powder was also included as a color additive in a typical stabilizer/sweetener preparation and mixed into plain yogurt. Two batches of colored yogurt were held under light and dark conditions and tested for pH and color (L*a*b*) every 15 days. A visual sensory panel was performed on days 0, 45, and 90 to evaluate the color acceptance.A total of three types of betacyanins and six types of anthocyanins were tentatively identified by HPLC and/or LC-MS. Orach pigments in yogurt were not stable under full light exposure. The color of samples exposed to light degraded within days. There were statistically significant differences found in L*a*b* scores in the dark treatment, beyond 30 days; but these modest changes in dark-stored samples were not found to be statistically significant in the consumer sensory panel. The tentative identification of both anthocyanins and betacyanins in orach is a novel finding in botanical research, as the literature indicates that these two pigment classes are mutually exclusive. The application of heat during pigment extraction, spray drying, and yogurt color additive preparation, did not appear to appreciably affect stability of orach pigments, indicating that orach extract could be used as a color in different process applications, if protected from light.

En la actualidad, los consumidores de todo el mundo enfrentan un desafío por una creciente tendencia de consumo de productos saludables, los cuales muchas veces no cumplen con las expectativas por parte de estos consumidores. Por ello, una solución innovadora en el ámbito de productos alimentarios, que ofrezca un sabor agradable y tenga todos los beneficios necesarios para llevar una vida saludable, resulta altamente atractiva. En el presente trabajo se busca determinar la viabilidad de un producto natural resultante de la mezcla de yogurt natural con tres ingredientes principales: café, cacao y mix de frutos secos. Este producto se encuentra dirigido específicamente a un grupo de personas con la característica principal que tengan diabetes o aquellos que llevan una vida saludable. Este proyecto pretende ofrecer un producto de calidad superior que conecte los gustos de este público objetivo con los altos beneficios para la salud que estos consumidores requieren. Para ello, se ha realizado un proceso de ideación, desarrollo del modelo de negocio, tomando en consideración la problemática de este segmento de consumidores y una solución que aporte un valor diferencial. Se desarrollaron los planes y presupuestos requeridos por el negocio, los cuales son: Estratégico, Operativo, Recusos Humanos, Marketing, Responsabilidad Social Empresarial, Estados Financieros Proyectados. Por último, se realizan conclusiones generales para el presente proyecto y el resultando potencial que tendria el mismo una vez se realice la implementación. Además, se destaca el valor que este genera para futuros inversionistas. / Today, consumers around the world are challenged by a growing trend of healthy product consumption, which often does not meet the expectations of these consumers. That is why an innovative solution in the field of food products, which offers a pleasant taste and provides all the benefits necessary for a healthy lifestyle, is highly attractive. The present work seeks to determine the viability of a natural product resulting from the mixture of natural yogurt with three main ingredients: coffee, cacao and mixed nuts. This product is specifically aimed at a group of people with the main characteristic of diabetes or those who have a healthy lifestyle. This project aims to offer a superior quality product that connects the tastes of this target group with the high health benefits that these consumers require. To achieve this, a process of ideation, development of the business model has been carried out, taking into consideration the problems of this consumer segment and a solution that provides a differential value. The plans and budgets required for the business were developed, which are Strategic, Operational, Human Resources, Marketing, Corporate Social Responsibility, Projected Financial Statements. Finally, general conclusions were drawn for the present project and the potential it would have once it is implemented. In addition, the value the business project generates for future investors is highlighted. / Trabajo de investigación

High blood pressure (HBP) is a primary risk factor for cardiovascular disease (CVD). Identification of modifiable dietary risk factors for HBP is crucial. The objective of this dissertation is to estimate the effects of long-term protein, dairy, and yogurt intakes on risk of HBP and subsequent CVD risk among those with HBP. Data from four prospective studies of middle-aged adults were used: the Framingham Offspring Study (FOS) (n=1,361), Nurses’ Health Study (NHS) (n=66,987), NHS II (n=84,368), and Health Professionals Follow-Up Study (HPFS) (n=30,512). Diet was assessed via 3-day diet records in FOS and semi-quantitative food frequency questionnaires in NHS, NHS II, and HPFS. HBP was assessed by mercury sphygmomanometer or anti-hypertensive medication use in FOS and self-report in NHS, NHS II, and HPFS. Self-reported incident CVD was validated by physician review in the NHS and HPFS. Cox proportional hazard models were used to calculate hazard ratios, 95% confidence intervals (CI) associated with cumulative average dairy intakes while controlling for potential confounding by age, sex, height, activity, smoking, energy, diet quality scores, fruits and vegetables (FV), fiber, and fat intake. Higher total protein intake led to a 40% (95% CI: 0.45-0.78) HBP risk reduction in FOS. When combined with higher FV or fiber consumption, higher protein intake resulted in a HBP risk reduction of 39% and 51%, respectively. Higher total dairy (3-<6 s/day) led to 13% (95% CI: 0.83-0.92; p-trend<0.0001), 26% (95% CI: 0.69-0.78; p-trend<0.0001), and 9% (95% CI: 0.84-0.98; p-trend<0.0001) reduced HBP risks across NHS, NHS II, and HPFS, respectively. In pooled analyses across these cohorts, higher total dairy (3-<6 s/day) or yogurt (≥5 s/week) intakes in combination with higher diet quality scores resulted in 23% (95% CI: 0.73-0.80) and 31% (95% CI: 0.65-0.74) HBP risk reductions, respectively. Among hypertensives, regular yogurt consumers (≥2 s/week) had statistically significant 17% and 18% lower risks of CVD in NHS and HPFS, respectively; HPFS men consuming 2-<6 s/d of total dairy also had an 11% lower CVD risk. These results suggest that higher usual intakes of total protein, dairy and yogurt have beneficial effects on HBP risk and subsequent CVD in middle-aged adults. / 2018-06-15T00:00:00Z

No description available.

Consumer interest in supplementation with healthy omega-3 fatty acids (Ï 3 FA) has led to increased research in fortification of popular foods with these healthy fats. Yogurt, which is already popular, offers a functional food matrix to fortify with Ï 3 FA. Fish oil, a major source of two important long chain Ï 3 FA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is an excellent source of Ï 3 FA enrichment into foods but brings problems of oxidation and off-flavors or odors when added to foods. Encapsulation, deodorized fish oil, and flavoring have been investigated to reduce these off-flavors and odors in food products while producing a fish oil-fortified yogurt. Discrimination of butter, fish or oxidized fish oil at 0.5% (wt/wt) levels was investigated in unflavored low-fat (1%) yogurt using untrained panelists (n=31) and sensory triangle tests. Five sensory attributes (lime, sweet, heat, acid, oxidized) were analyzed by experienced sensory panelists (n=12) in chile-lime flavored yogurts with butter, fish or oxidized fish oils added at low (0.43%) and high (1% wt/wt) levels. Analytical analysis for composition, fatty acid profile, and volatile chemistry of the yogurts was conducted. Consumer acceptance of a low-fat (1.5%) chile-lime flavored yogurt enriched with fish oil was investigated using a 9-point hedonic scale (1="dislike extremely", 9="like extremely"). Untrained panelists (n=31) were unable to differentiate 0.5% (wt/wt) levels of fish and butter oils in unflavored yogurts but were able to detect oxidized fish oil compared to butter or fish oil under in the same conditions. Experienced panelists (n=12) found significant differences (p<0.05) in lime and acid attributes in chile-lime flavored yogurts containing 1% (wt/wt) oxidized fish oil compared with 0.43 and 1% (wt/wt) butter and fish oil yogurts and 0.43% (wt/wt) oxidized fish oil yogurts. Oxidized attributes were determined as significantly different (p<0.05) by experienced panelists in chile-lime yogurts with 1% (wt/wt) fish oil, 0.43 and 1% (wt/wt) oxidized fish oil added. The acceptance of a fish oil-enriched chile-lime flavored yogurt was neutral ("neither liked nor disliked") by consumers (n=100) but 44% rated the product "like slightly" (6 of 9) or greater. A successful chile-lime flavored yogurt offering a novel savory flavor was formulated from pre-pasteurization addition of fish oil to deliver more than 145 mg DHA+EPA/170 g serving of yogurt. / Master of Science

Fresh Pueraria Lobata (kudzu) leaves were evaluated by sensory descriptive analysis. Covariate analysis determined the effects of leaf size and time on 32 sensory variables. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses were executed on attributes in each of the sensory groupings with those variables which were significantly affected by time. Sensory properties of dried kudzu leaves were compared by using three different drying techniques: Convection oven, vacuum and food dehydrator. Covariate analysis determined the effects of leaf size, days, dryers and their interaction on 44 sensory variables. The fitted response regressions were determined for the significant attributes by size and time. Correlation analyses were executed on attributes. The effects of storage (0-42 days) on sensory characteristics of conventional milk yogurt with kudzu and corn starches were evaluated to determine relationships of desirable sensory characteristics. Covariate analysis determined the effects of day, starch type, dose and their interactions on 52 sensory variables. Time and starch interaction were significant (P?0.05) for two sensory responses (starchy/flavor and denseness/texture hand-held). Forty three sensory responses had a time response while 11 variables were affected by starch. The sensory variables affected by time were: 15 of 17 aroma, 13 of 17 flavor, six of eight appearance and six of six basic taste(s) and texture hand-held attributes. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses of the sensory groupings included those significantly affected by time. Response surface methodology was applied to determine starch and dose effect on yogurt products. Furthermore, titratable acidity (TA) and viscosity measurements of yogurt with kudzu/corn starch were evaluated to show interactions between day, dose and starch. No significant (P>0.05) response for pH regarding starch type, starch dose and time. Analyses of variance of attribute ratings for the TA of yogurt showed no significant (P>0.05) differences between starches. Unstirred yogurt viscosity had no significant (P>0.05) response over time for both kudzu and corn starch. Stirred yogurt viscosity had responses to day, dose and starch. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time.

Made available in DSpace on 2017-07-21T18:53:08Z (GMT). No. of bitstreams: 1 Ariadne, R K.pdf: 1926692 bytes, checksum: 86cf0760b8a825a4142ea9f143fcec17 (MD5) Previous issue date: 2016-02-19 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The production of organic food is growing and these products are increasingly sought by consumers looking for healthy foods able to bring improvements to your health. Grape (Vitis spp.) is produced on a large scale worldwide and by-products generated from the processing can be used in the development of new products. The overall aim of this study was to develop an organic yogurt added with oligofructose, Bordeaux organic juice and skin grape (Vitis labrusca). For this, the work was divided in three chapters, one of literature review and two experimental chapters. Chapter 2 aimed to characterize the grape pomace and grape skin flours in relation to physical-chemical composition, content of bioactive compounds, reducing and antioxidant capabilities. Both the skin and grape flours showed a high insoluble fiber content (55.84 ± 0.63 and 51.02 ± 1.12 g / 100 g, respectively) higher value than 1900 mg of gallic acid equivalents (AGE) / 100 g total phenolic content, in which ortho-diphenols, flavonols, anthocyanins and water soluble tannins represent the major chemical markers. Regarding to functionality the grape pomace flour and grape skin flour showed values of 1373.64 ± 72.94 and 361.48 ± 2.99 mg AGE / 100 g in iron reduction capacity; 1574.26 ± 1499.79 ± 8.94 and 31.39 mg of ascorbic acid equivalents (AAE) / 100 g, the reduction of DPPH radical; and 2892.46 ± 61.69 and 426.34 ± 18.85 mg quercetin equivalent / 100 g total capacity reduction, respectively. The aim of Chapter 3 was to develop an organic yogurt added with grape juice, grape skin and oligofructose and evaluate its effects on the physicochemical, sensory and texture properties of yogurt and optimize the formulation according to their sensory, physicochemical and functional properties. Grape juice increases the viscosity and DPPH and TRC (total reducing compounds)content, grape skin increased the ash and total fibercontent and combined with oligofructose, skin increased firmness and consistency of yogurt. Using the desirability function to increase the average values of total reducing compounds, ash content, total fiber content and overall impression, a formulation containing 68% skin and 32% grape juice was indicated as optimal point of the experiment. This formulation showed values of 5.60 ± 0.13, 0.76 ± 0.02, 57.85 ± 1.36, 28.32 ± 2.10 and 7.09 ± 1.18 for the total fiber content (g / 100 g) ash content (g / 100 g), DPPH (AAE mg / 100g), CRT (GAE mg / 100 g) and overall impression, respectively. These results suggest that the grape pomace and skin from organic grape juice industry are promising for use in food industries and an interesting alternative to make available to consumers differentiated products with high added value. / A produção de alimentos orgânicos está em franco crescimento e esses produtos são cada vez mais procurados por consumidores que buscam alimentos saudáveis capazes de trazer melhorias à sua saúde. A uva (Vitis sp.)é produzida em larga escala mundialmente e coprodutos gerados a partir do seu processamento podem ser utilizados no desenvolvimento de novos produtos. O objetivo geral do trabalho foi desenvolver um iogurte orgânico adicionado de oligofrutose, suco e casca de uva Bordô orgânica (Vitis labrusca). Para isso, o trabalho foi dividido em 3 capítulos, sendo um de revisão bibliográfica e dois capítulos experimentais. O capítulo 2 teve como objetivo caracterizar as farinhas de casca e bagaço de uva orgânicas em relação à composição físico-química, teor de compostos bioativos, capacidades redutora e antioxidante. Tanto a casca como o bagaço apresentaram elevado teor de fibras insolúveis (55,84±0,63 e 51,02±1,12 g/100 g, respectivamente) e valor maior que 1.900 mg de ácido gálico equivalentes (AGE)/100 g de conteúdo fenólico total, onde orto-difenóis, flavonóis, antocianinas e taninos condensados solúveis em água representam os principais marcadores químicos. Em relação à funcionalidade as farinhas de bagaço e casca de uva apresentaram valores de 1373,64±72,94 e 361,48± 2,99 mg AGE/100 g na capacidade de redução do ferro; 1574,26±8,94 e 1499,79±31,39 mg equivalentes de ácido ascórbico/100 g, na redução do radical DPPH; e 2892,46±61,69 e 426,34±18,85 mg de quercetina equivalente/100 g de capacidade de redução total, respectivamente. O objetivo do capítulo 3 foi desenvolver um iogurte orgânico adicionado de suco de uva, casca de uva e oligofrutose e avaliar seus efeitos nas propriedades físico-químicas, sensoriais e de textura do iogurte e otimizar a formulação em função de suas propriedades sensoriais, físico-químicas e funcionais. O suco de uva promoveu aumento na viscosidade e nos teores de DPPH e CRT (compostos redutores totais), a casca de uva aumentou os teores de cinzas e fibra total e, combinada com oligofrutose, a casca aumentou a firmeza e consistência dos iogurtes. Utilizando a função de desejabilidade para aumentar os valores médios de compostos redutores totais, teor de cinzas, teor de fibra total e impressão global, uma formulação contendo 68% casca e 32% suco de uva foi indicada como ponto ótimo do experimento. Essa formulação apresentou valores de 5,60±0,13, 0,76±0,02, 57,85±1,36, 28,32±2,10 e 7,09±1,18 para teor de fibra total (g/100 g), teor de cinzas (g/100 g), DPPH (mg AAE/ 100g), CRT (mg AGE/100 g) e impressão global, respectivamente. Esses resultados sugerem que o bagaço e a casca de uvas provenientes da indústria de sucos de uva orgânicos são promissores para utilização de indústrias alimentícias e uma alternativa interessante para colocar à disposição dos consumidores produtos diferenciados e de alto valor agregado.

Objetivo: Evaluar el efecto de la incorporación de Camellia sinensis L. (2%, 4% y 6% de extracto de té verde) sobre el contenido de compuesto fenólicos, capacidad antioxidante y aceptación sensorial de un yogurt probiótico. Material y métodos: Estudio experimental de laboratorio dónde se elaboró un yogurt probiótico con té verde añadido en distintas concentraciones de 2%, 4% y 6%. Además, se evaluó la aceptabilidad sensorial y se analizó las características físicoquímicas de cada muestra. Asimismo, para determinar el contenido de polifenoles se utilizó el método de Folin-Ciocalteau y, el método de DPPH (2,2-difenil-1-1-picrilhidrazilo) para determinar la capacidad antioxidante. Resultados: Se encontró que en el yogurt probiótico con 6% de té verde añadido había 1.64 mg/mL de contenido de polifenoles, casi el triple del contenido de polifenoles que en el yogurt probiótico con 2% de té verde añadido. Además, se encontró que el yogurt con mayor porcentaje de té verde añadido (6%) obtuvo 61% de decoloración del reactivo de DPPH, lo que nos indica mayor capacidad antioxidante a comparación de las muestras con menor porcentaje de té verde añadido. Conclusión: A mayor contenido de compuestos fenólicos, mayor es la capacidad antioxidante de un yogurt probiótico con té verde añadido, además de ser el que mayor aceptabilidad sensorial alcanzó, siendo su olor y sabor los atributos más apreciados por los panelistas no entrenados quienes le otorgaron un puntaje de 4 en una escala hedónica de 5 puntos, lo que equivale a un “le gusta moderadamente”. / Objective: To evaluate the effect of Camellia sinensis L. (2%, 4% and 6% of green tea extract) incorporation on the content of phenolic compounds, antioxidant capacity and sensory acceptance of a probiotic yogurt. Material and methods: In this experimental laboratory study, probiotic yogurt with added green tea was elaborated using three concentrations of green tea extract (2%, 4% and 6%), and the sensory acceptability and the physical-chemical characteristics were determined for each concentration. Likewise, to determine the content of polyphenols, the Folin-Ciocalteau method was used, and the DPPH method (2,2-diphenyl-1-1-picrylhydrazyl) was used to determine the antioxidant capacity. Results: It was found that in the probiotic yogurt with 6% green tea extract added there was 1.64 mg / mL of polyphenol content, almost triple the polyphenol content than in the probiotic yogurt with 2% green tea added. In addition, it was found that the yogurt with the highest percentage of green tea added (6%) obtained 61% discoloration of the DPPH reagent, which indicates greater antioxidant capacity compared to samples with a lower percentage of green tea added. Conclusion: The higher the content of phenolic compounds, the greater the antioxidant capacity of a probiotic yogurt with green tea added, besides being the one with the highest sensory acceptability, its smell and taste were the attributes most appreciated by the untrained panelists who gave it a score of 4 on a hedonic scale of 5 points, which is equivalent to a "moderately like". / Tesis

[pt] A presente dissertação de mestrado tem como objetivo principal apresentar à empresa Y qual a melhor forma de expandir o negócio de varejo de frozen yogurt no mercado do Rio de Janeiro. Para que este objetivo fosse alcançado, inicialmente foi estudada a indústria na qual o negócio de frozen yogurt, um tipo de fast food, está inserido, à luz da teoria de Michael Porter para análise estrutural de indústrias e da concorrência. Em seguida, buscou-se descrever as principais características de três modelos de expansão viáveis no caso: expansão por meio de operações próprias, por meio do sistema de franchising e por meio da forma plural. Este último modelo é um sistema híbrido, caracterizado pela coexistência de operações franqueadas e lojas próprias. Ao longo do trabalho são apresentados os principais pontos fortes e vulnerabilidades de cada um destes modelos aplicados ao negócio de frozen yogurt e, ao final, é sugerida qual a forma de expansão mais apropriada para o negócio. / [en] This paper has as main objective to suggest to company Y the best way on which to expand its frozen yogurt retail business in Rio de Janeiro s market. To reach this objective, it was initially studied the industry in which the frozen yogurt business, a kind of fast food, is inserted, based upon Michael Porter s theory of structural analysis for industries and competition. The next step was to describe the main features of three different viable expansion models, in this case: expansion through company-owned stores, through franchised stores or through a plural form. This last model, being a hybrid system, featured by the coexistence of franchised stores and company owned stores. Throughout this work the main strengths and vulnerabilities of each of these models applied to the frozen yogurt business are presented and in the end the most appropriate expansion strategy for the business is suggested, based upon the analysis and criteria adopted.

El presente proyecto consiste en la edificación de un plan de emprendimiento siguiendo los conocimientos aprendidos durante toda la carrera universitaria. Este plan se enfoca en aquellas personas que por algún motivo siguen una tendencia de consumo de alimentos saludable, como por ejemplo: Intolerantes a la lactosa, Veganos y Celíacos. Hemos creado Vegigurt, el cual es un Yogurt vegano con grandes beneficios y proteínas necesarias que requiere el cliente, además que puede ser consumido por personas con Intolerancia a la lactosa, Veganas y Celíacas. A través de nuestras investigaciones encontramos que en el Perú para el 2019 hay una población de 32,495.5 miles de personas de los cuales el 35.6% pertenece a la ciudad de Lima que sufren de intolerancia a la lactosa, que en último censo de la red vegana del Perú, la mayor concentración de consumidores veganos y vegetarianos se encuentra en la ciudad de lima la cual y que estos tienen un rango de edad entre 18 y 34 años, y que más del 1% de la población peruana sufre de celiaquía y que actualmente existen muy pocos fabricantes de productos libre de gluten. Con toda esta información, Vegigurt, es considerado un negocio innovador que busca beneficiar a distintos segmentos de clientes. Durante estas 15 semanas que ha durado el curso, se ha podido validar la viabilidad de este proyecto, es decir que el modelo de negocio presentado genera rentabilidad para sus inversores. / The present project consists of the creation of an entrepreneurship plan following the knowledge learned throughout the university career.. This plan focuses on those people who for some reason follow a trend of healthy food consumption, such as: Lactose intolerant, Vegans and Celiacs. We have created Vegigurt, which is a vegan yogurt with great benefits and necessary proteins that the client requires, in addition to being consumed by people with lactose intolerance, vegan and celiac. Through our investigations we found that in Peru for 2019 there is a population of 32,495.5 thousand people of which 35.6% belong to the city of Lima who suffer from lactose intolerance, which in the last census of the vegan network of the Peru, the highest concentration of vegan and vegetarian consumers is found in the city of Lima which and that they have an age range between 18 and 34 years, and that more than 1% of the Peruvian population suffers from celiac disease and that currently exist very few manufacturers of gluten-free products. With all this information, Vegigurt is considered an innovative business that seeks to benefit different customer segments. During these 15 weeks that the course has lasted, the viability of this project has been validated, that is, the business model presented generates profitability for its investors. / Trabajo de investigación