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Salud ambiental y desigualdad territorial: factores de riesgo sociales y económicos, que inciden en el desarrollo de la obesidad, comuna de Lo Prado
(Universidad de Chile, 2016)
Desarrollo Sostenible
(ONU, 2015) sean;
Objetivo I: Poner fin a la pobreza en todas sus formas en todo el mundo.
Objetivo II: Poner fin al hambre, lograr la seguridad alimentaria y la mejora de la nutrición
y promover la agricultura sostenible...
……….75 Grafico 8: Intoxicaciones Alimentarias. Años 2008-2013. Comuna de Lo Prado y Región Metropolitana………………………………………………………………………………78 6 Grafico 9: Porcentaje de Población Obesa, según clasificación de grupo controlado. Comuna de Lo Prado. Año 2008...
……….75 Grafico 8: Intoxicaciones Alimentarias. Años 2008-2013. Comuna de Lo Prado y Región Metropolitana………………………………………………………………………………78 6 Grafico 9: Porcentaje de Población Obesa, según clasificación de grupo controlado. Comuna de Lo Prado. Año 2008...
Formulación y caracterización de una bebida con fibra dietética de polvo de nopal
(Universidad de Chile, 2015)
bioactivos como la fibra dietética y los compuestos antioxidantes, que tienen un comprobado efecto en la prevención y control de enfermedades no transmisibles (ENT). Dentro de esta clasificación, destaca el crecimiento en los últimos años de las bebidas...
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....
Desarrollo de una formulación de tortilla para tacos libre de gluten para celíacos utilizando harina de quínoa (Chenopodium quínoa Willd.)
(Universidad de Chile, 2016)
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...
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...
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...
Be Healthy Food
(Universidad de Chile, 2018-07)
debe responder a las múltiples demandas de los consumidores que cada vez están más
conscientes de la relación entre salud y nutrición. A esto se suma el alza de alergias
alimentarias, problemas digestivos e intolerancias a determinados ingredientes...
algún deporte o simplemente por salud y no tienen acceso de comida preparada que cubra sus necesidades. Considerando esta necesidad se presenta un plan de negocio que entrega una solución integral de alimentación y asesoría nutricional que...
algún deporte o simplemente por salud y no tienen acceso de comida preparada que cubra sus necesidades. Considerando esta necesidad se presenta un plan de negocio que entrega una solución integral de alimentación y asesoría nutricional que...
Propuesta de metodología para el monitoreo y seguimiento del programa productivo alimentario en Nicaragua: matriz de marco lógico
(Universidad de Chile, 2014)
El Programa Productivo Alimentario, mejor conocido como Hambre Cero, es un programa social implementado en Nicaragua desde 2007 por el Gobierno de Reconciliación y Unidad Nacional con el objetivo de reducir la extrema pobreza, el hambre y la...
VITALSUELO SPA
(Universidad de Chile, 2014-07)
, siendo vital para la salud y nutrición
de las personas, ya que contribuye a la vida activa y sana.
La agricultura en Chile, es una actividad económica de importancia, tanto por su participación en el
PIB como por el rol que cumple a nivel social...
producir alimentos de forma sustentable, cuidando la inocuidad alimentaria y que sea amigable con el medio ambiente. A través de Daniel Monsalve, uno de los autores de este plan de negocio, se tiene acceso a la licencia comercial de una línea de...
producir alimentos de forma sustentable, cuidando la inocuidad alimentaria y que sea amigable con el medio ambiente. A través de Daniel Monsalve, uno de los autores de este plan de negocio, se tiene acceso a la licencia comercial de una línea de...
Producción de Aceitunas con bajo contenido de sodio (“Light”). Antecedentes técnicos y económicos
(Instituto de Investigaciones Agropecuarias, 2015)
norte del país. En los últimos
años se ha descubierto el aporte nutricional
y funcional que posee este producto, lo
que ha retomado el interés por el cultivo
de esta especie, incorporándose nuevas
zonas productivas, así como también la
introducción...
compensar estos desequilibrios alimentarios y garantizar la ingesta adecuada de nutrientes, surge el concepto de “Alimentos funcionales”. Según la definición del Instituto de Nutrición y Tecnología de los alimentos (INTA), los alimentos funcionales son...
compensar estos desequilibrios alimentarios y garantizar la ingesta adecuada de nutrientes, surge el concepto de “Alimentos funcionales”. Según la definición del Instituto de Nutrición y Tecnología de los alimentos (INTA), los alimentos funcionales son...
Análisis normativo de los derechos y garantías sociales y su incidencia en políticas públicas de protección social. Potenciales riesgos y oportunidades. Comparación Chile - Guatemala
(Universidad de Chile, 2014)
contenido mínimo de los derechos sociales en las políticas públicas de protección social, específicamente en la etapa de diseño de programas sociales. Para realizarlo, se comparan dos países, Chile y Guatemala, que por sus diferencias económicas, históricas...
Desarrollo y evaluación de una pasta untable para el aprovechamiento de semillas de zapallo (Cucurbita máxima)
(Universidad de Chile, 2010)
aceptabilidad desde el punto de vista sensorial entre los consumidores. Se caracterizó el producto de acuerdo a su composición nutricional, características microbiológicas y fisicoquímicas, donde se obtuvo que 100 g del producto elaborado contienen: 8,8 g de...
Pumpkin (Cucurbita maxima) is a vegetable widely consumed in Chile, although its consumption is restricted only to the fruit pulp, leaving as waste products its fiber and seeds. The pumpkin seeds have a rich composition in substances that are potentially beneficial for health, such as antioxidants, phytosterols and tocopherols, which were associated to phytotherapeutic properties. Due to the above, a spreadable paste of pumpkin seeds was made as a proposal to improve the use of this waste material. In order to this, it was determined by a Design of Experiment of mixtures that the formula with: 40% of sugar, 22% of skim milk, 18% of pumpkin seeds,10% of vegetal oil and 8% of cocoa powder, had the best consumer acceptability from the sensory point of view. The product was characterized according to their nutritional composition, microbiological and physicochemical characteristics, of which were obtained that 100 g of product contains: 8,8 g of proteins; 39,6 g of total fats, of which: 7,7% are from saturated fat; 13,5% from monounsaturated fat and 18,4% from polyunsaturated fat; dominated mainly by: oleic, linoleic and stearic acid; 47,4 g of crude fiber, 2 g of moisture; 2,14 g of total ashes; and contributes 581 kcal. The microbiological analyses showed that the product does not represent any health risk for the consumers, making it suitable for its human consumption. Also, the product showed a water activity of 0,78 and pH of 6,79; these values leave the product within intermediate moisture food and neutral pH. Additionally, the shelf life of the product was estimated using accelerated temperatures: 50°C, 60°C and 70°C, of which was obtained that the shelf life of the product is 2,5 month al 20°C whit a activation energy of 55 kJ/mol. Due the characteristics mentioned above and the functional properties of pumpkin seeds, the product is appropriate for consumption and potentially beneficial to health, therefore represents an interesting proposal as a contribution to human nutrition...
Pumpkin (Cucurbita maxima) is a vegetable widely consumed in Chile, although its consumption is restricted only to the fruit pulp, leaving as waste products its fiber and seeds. The pumpkin seeds have a rich composition in substances that are potentially beneficial for health, such as antioxidants, phytosterols and tocopherols, which were associated to phytotherapeutic properties. Due to the above, a spreadable paste of pumpkin seeds was made as a proposal to improve the use of this waste material. In order to this, it was determined by a Design of Experiment of mixtures that the formula with: 40% of sugar, 22% of skim milk, 18% of pumpkin seeds,10% of vegetal oil and 8% of cocoa powder, had the best consumer acceptability from the sensory point of view. The product was characterized according to their nutritional composition, microbiological and physicochemical characteristics, of which were obtained that 100 g of product contains: 8,8 g of proteins; 39,6 g of total fats, of which: 7,7% are from saturated fat; 13,5% from monounsaturated fat and 18,4% from polyunsaturated fat; dominated mainly by: oleic, linoleic and stearic acid; 47,4 g of crude fiber, 2 g of moisture; 2,14 g of total ashes; and contributes 581 kcal. The microbiological analyses showed that the product does not represent any health risk for the consumers, making it suitable for its human consumption. Also, the product showed a water activity of 0,78 and pH of 6,79; these values leave the product within intermediate moisture food and neutral pH. Additionally, the shelf life of the product was estimated using accelerated temperatures: 50°C, 60°C and 70°C, of which was obtained that the shelf life of the product is 2,5 month al 20°C whit a activation energy of 55 kJ/mol. Due the characteristics mentioned above and the functional properties of pumpkin seeds, the product is appropriate for consumption and potentially beneficial to health, therefore represents an interesting proposal as a contribution to human nutrition...
Evaluar y aplicar buenas prácticas de manufactura de alimentos en establecimientos de consumo masivo
(Universidad de Chile, 2014)
eficientes BPM y programas de Seguridad Alimentaria.
Especificaciones. Deben escribirse las especificaciones para todos los ingredientes,
productos y materiales de empaque.
Equipo de procesamiento. Todos los equipos deberían ser construidos e instalados de...
. Esquema operacional checklist………………………………………..…54 vii RESUMEN Las estadísticas de ETA a nivel país, muestran un claro y sostenido aumento de brotes y número de casos en el último eslabón de la cadena alimentaria, con un promedio del...
. Esquema operacional checklist………………………………………..…54 vii RESUMEN Las estadísticas de ETA a nivel país, muestran un claro y sostenido aumento de brotes y número de casos en el último eslabón de la cadena alimentaria, con un promedio del...