Diseño, formulación y evaluación de alimentos que cubran las necesidades de vitaminas A, D, E y ácidos grasos esenciales en individuos de tercera edad
The elderly population requires foods to meet their needs of dietary nutrients since nutritional deficiencies are common. Objective: 1) to design a food product providing nutrients frequently deficient in this population: energy, proteins, essential fatty acids and A, D, E vitamins; 2) to assess the...
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| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
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Facultad de Farmacia y Bioquímica
2015
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| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=posgraafa&cl=CL1&d=HWA_823 http://repositoriouba.sisbi.uba.ar/gsdl/collect/posgraafa/index/assoc/HWA_823.dir/823.PDF |
| Aporte de: |
| Sumario: | The elderly population requires foods to meet their needs of dietary nutrients since nutritional deficiencies are common. Objective: 1) to design a food product providing nutrients frequently deficient in this population: energy, proteins, essential fatty acids and A, D, E vitamins; 2) to assess the biological efficiency of the elaborated products in an experimental model in rats; 3) to evaluate sensory and acceptability characteristics.\nMaterials and methods: a pudding was elaborated using semi-deffated wheat, flax and soy flours, corn and olive oils, butter, ovoalbumin, sugar and a premix containing A, D and E vitamins. Proximal composition (AOAC), fatty acids (GC), vitamins A and E (HPLC) were determined. Biological evaluation was carried out in a rat experimental model. Quantitative descriptive analysis (QDA) and sensory acceptability, which quantifies the acceptability by consumers, were conducted. Results: 1) a serving size of 120 g provides 27 % of energy requirements, 38 % of protein requirements, 9.4 g of polyunsaturated fatty acids (with a ?3/?6 ratio of 1/7), 75% of dietary recommended intakes of vitamin A and 100 % of vitamins D and E. 2) The experimental model of vitamin repletion-depletion showed the biological efficiency of the fortified product. The sensory trials were able to characterize the main sensory attributes and good sensory acceptability by consumers. Conclusions: The elaborated product increased the protein, lipids, essential fatty acids and A, D, E vitamins intakes. The good sensory attributes confirmed the acceptability by consumers. |
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