Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption?
Introduction: It is recommended to limit the consumption of sodium to 2 g / day and consume 25 g / 2000 kcal of fiber. Baked and cookies are the key food-vehicle to achieve these recommendations. Objective: To evaluate the acceptability of the optimal healthy bread with nutritional information in a...
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| Formato: | Artículo revista |
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Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2019
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/23999 |
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I10-R10-article-23999 |
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ojs |
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Universidad Nacional de Córdoba |
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I-10 |
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R-10 |
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Revistas de la UNC |
| language |
Español |
| format |
Artículo revista |
| topic |
bread sodium chloride dietary fiber pan cloruro de sodio fibras de la dieta |
| spellingShingle |
bread sodium chloride dietary fiber pan cloruro de sodio fibras de la dieta Vazquez, Marisa Beatriz Lema, Silvia Noemí Hernandez, María Watson, Dana Zoe Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| topic_facet |
bread sodium chloride dietary fiber pan cloruro de sodio fibras de la dieta |
| author |
Vazquez, Marisa Beatriz Lema, Silvia Noemí Hernandez, María Watson, Dana Zoe |
| author_facet |
Vazquez, Marisa Beatriz Lema, Silvia Noemí Hernandez, María Watson, Dana Zoe |
| author_sort |
Vazquez, Marisa Beatriz |
| title |
Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| title_short |
Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| title_full |
Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| title_fullStr |
Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| title_full_unstemmed |
Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| title_sort |
healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? |
| description |
Introduction: It is recommended to limit the consumption of sodium to 2 g / day and consume 25 g / 2000 kcal of fiber. Baked and cookies are the key food-vehicle to achieve these recommendations. Objective: To evaluate the acceptability of the optimal healthy bread with nutritional information in a breakfast, teatime or snack (DMC) in real consumption situation. Methodology: In the offices of the Faculty of Medicine, a tray was delivered with: infusions, sweeteners, milk powder, jams, healthy bread, commercial orange juice and nutritional information to be consumed by participants as DMC. 100 students, teachers and non-teachers performed the acceptance test of different components of the tray using a scale of 1 (dislike very much) to 10 (like very much), they answered demographic data, what was your DM C, amount of bread consumed and the price they would pay for it. Results: 43.4% consumed the tray for teatime. Most consumed infusion: coffee. 100% consumed the bread and 91% accompanied it with jam. The average value of acceptability was 8.57 ± 1.44 without significant differences by age, sex or Body Mass Index. 76% consumed at least 3/4. The average price they were willing to pay was $ 54.65 / kilo ±12.32 (reference French bread $ 50 / kilo). The average scores of acceptability were: 8.82±1.27 for presentation of the tray, 8.53±1.43 of the DMC consumed and 8.17±2 of the commercial orange juice. Conclusions: The acceptability of the bread in real situation of consumption was very good, being an effective strategy to reduce the ingestion of NaCl and increase the fiber. |
| publisher |
Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/23999 |
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2022-08-20T01:26:24Z |
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I10-R10-article-239992020-02-20T13:45:18Z Healthy bread optimized in experimental situation: what will be the acceptability in real situation of consumption? Panificado saludable optimizado en situación experimental: ¿cuál será la aceptabilidad en situación real de consumo? Vazquez, Marisa Beatriz Lema, Silvia Noemí Hernandez, María Watson, Dana Zoe bread sodium chloride dietary fiber pan cloruro de sodio fibras de la dieta Introduction: It is recommended to limit the consumption of sodium to 2 g / day and consume 25 g / 2000 kcal of fiber. Baked and cookies are the key food-vehicle to achieve these recommendations. Objective: To evaluate the acceptability of the optimal healthy bread with nutritional information in a breakfast, teatime or snack (DMC) in real consumption situation. Methodology: In the offices of the Faculty of Medicine, a tray was delivered with: infusions, sweeteners, milk powder, jams, healthy bread, commercial orange juice and nutritional information to be consumed by participants as DMC. 100 students, teachers and non-teachers performed the acceptance test of different components of the tray using a scale of 1 (dislike very much) to 10 (like very much), they answered demographic data, what was your DM C, amount of bread consumed and the price they would pay for it. Results: 43.4% consumed the tray for teatime. Most consumed infusion: coffee. 100% consumed the bread and 91% accompanied it with jam. The average value of acceptability was 8.57 ± 1.44 without significant differences by age, sex or Body Mass Index. 76% consumed at least 3/4. The average price they were willing to pay was $ 54.65 / kilo ±12.32 (reference French bread $ 50 / kilo). The average scores of acceptability were: 8.82±1.27 for presentation of the tray, 8.53±1.43 of the DMC consumed and 8.17±2 of the commercial orange juice. Conclusions: The acceptability of the bread in real situation of consumption was very good, being an effective strategy to reduce the ingestion of NaCl and increase the fiber. Introducción: Se recomienda limitar el consumo de sodio a 2 g/día y consumir 25 g/2000 kcal de fibra. Los panificados/galletitas son alimento-vehículo clave para alcanzar estas recomendaciones.Objetivo: Evaluar la aceptabilidad del panificado saludable óptimo con información nutricional en un desayuno/merienda/colación (D/M/C) en situación real de consumo.Metodología: En oficinas/cátedras de la Facultad de Medicina se entregó una bandeja con: infusiones; edulcorantes; leche en polvo; dulce y mermeladas; panificado saludable y jugo de naranja comercial con información nutricional para ser consumido por los participantes como D/M/C. 100 estudiantes/docentes/no docentes realizaron la prueba de aceptabilidad de distintos componentes de la bandeja utilizando una escala numérica de 1 (me disgusta mucho) a 10 (me gusta mucho), respondieron datos demográficos, en qué consistió su D/A/C, cantidad consumida del panificado y precio que pagarían por el mismo.Resultados: El 43,4% consumió la bandeja en merienda. Infusión más consumida: café. El 100% consumió el panificado y 91% lo acompañó con mermelada/dulce. Su valor promedio de aceptabilidad fue de 8,57±1,44 sin diferencias significativas por edad, sexo ni Índice de Masa Corporal (IMC). El 76% consumió al menos 3/4. El precio promedio que estuvieron dispuestos a pagar fue de $54,65/kilo±12,32 (referencia pan francés $50/kilo).Los puntajes promedios de aceptabilidad fueron: 8,82±1,27 para presentación de la bandeja, 8,53±1,43 del D/M/C que consumieron y 8,17±2 del jugo de naranja comercial.Conclusiones: La aceptabilidad del panificado en situación real de consumo fue muy buena, resultando una estrategia efectiva para reducir la ingesta de NaCl y aumentar la de fibra. Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-08-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/med/article/view/23999 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 76 No. 3 (2019); 148-153 Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 76 Núm. 3 (2019); 148-153 Revista da Faculdade de Ciências Médicas de Córdoba; v. 76 n. 3 (2019); 148-153 1853-0605 0014-6722 10.31053/1853.0605.v76.n3 spa https://revistas.unc.edu.ar/index.php/med/article/view/23999/24374 https://revistas.unc.edu.ar/index.php/med/article/view/23999/24555 Derechos de autor 2019 Universidad Nacional de Córdoba |