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Search Results: 1 - 10 of 384262 matches for " Emma Wittig de Penna R "
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PASTA UNTABLE DE PAVO ENRIQUECIDA CON FIBRAS, VITAMINAS Y MINERALES ANTIOXIDANTES COMO INGREDIENTES FUNCIONALES PARA EL ADULTO MAYOR
Garrido B,Fernando; González Z,Stephany; Dondero C,Marta; Wittig de Penna R,Emma;
Revista chilena de nutrición , 2010, DOI: 10.4067/S0717-75182010000300011
Abstract: a spread for the elderly with turkey, fibers (insulin and oligofructose), anti-oxidant vitamins (a and e) and minerals (selenium and zinc) has been developed. the methodology of taguchi was used for the optimization of the formulation, considering control factors such as pig butter, hydrated insulin, lactonal, salt, oregano/pepper, garlic and ice. experimental designs l8 (27) and l9 (34) were used, and sensorial assessments were made. the optimized formulation obtained a value of4.51 (greater than "good"). the low fat and calorie levels as well as the smooth and pleasant texture stand out in the product. furthermore, it has been shown that the product is apt and safe for consumption. the spread maintained an optimal sensorial and sanitary quality during storage for 28 days under refrigeration. elderly showed a 90% of acceptance and a high preference by the spread. therefore, the methodology of taguchi optimized the spread, making it a good alternative of food for the elderly.
PASTA UNTABLE DE PAVO ENRIQUECIDA CON FIBRAS, VITAMINAS Y MINERALES ANTIOXIDANTES COMO INGREDIENTES FUNCIONALES PARA EL ADULTO MAYOR TURKEY SPREAD WITH FIBER, ANTI-OXIDANT VITAMINS AND MINERALS AS FUNCTIONAL INGREDIENTS FOR ELDERLY PEOPLE
Fernando Garrido B,Stephany González Z,Marta Dondero C,Emma Wittig de Penna R
Revista Chilena de Nutricíon , 2010,
Abstract: Se desarrolló una pasta untable destinada al adulto mayor con pavo, fibras solubles (inulina y oligofructosa), vitaminas (A y E) y minerales antioxidantes (selenio y zinc). La formulación se optimizó con la metodología de Taguchi, considerando como factores de control: manteca de cerdo, inulina hidratada, emulsionante, sal, orégano/pimienta, ajo y hielo. Se utilizaron los dise os experimentales L8(27) y L9(34) y se realizaron evaluaciones sensoriales, obteniendo la formulación optimizada un puntaje de 4,51 (superior a "bueno"). Del producto destacó el bajo nivel de lípidos y calorías, la textura suave-agradable y se demostró que el producto es apto y seguro para el consumo, manteniendo su calidad sensorial y sanitaria durante 28 días de almacenamiento en refrigeración. El adulto mayor mostró un 90% de aceptación y alta preferencia por la pasta. Por lo tanto, la metodología de Taguchi logró optimizar la pasta untable, constituyendo una buena alternativa de alimento para el adulto mayor. A spread for the elderly with turkey, fibers (insulin and oligofructose), anti-oxidant vitamins (A and E) and minerals (selenium and zinc) has been developed. The methodology of Taguchi was used for the optimization of the formulation, considering control factors such as pig butter, hydrated insulin, lactonal, salt, oregano/pepper, garlic and ice. Experimental designs L8 (27) and L9 (34) were used, and sensorial assessments were made. The optimized formulation obtained a value of4.51 (greater than "good"). The low fat and calorie levels as well as the smooth and pleasant texture stand out in the product. Furthermore, it has been shown that the product is apt and safe for consumption. The spread maintained an optimal sensorial and sanitary quality during storage for 28 days under refrigeration. Elderly showed a 90% of acceptance and a high preference by the spread. Therefore, the methodology of Taguchi optimized the spread, making it a good alternative of food for the elderly.
ACEPTABILIDAD DE SOPAS DESHIDRATADAS DE LEGUMINOSAS ADICIONADAS DE REALZADORES DEL SABOR (UMAMI) ACCEPTABILITY OF DEHYDRATED LEGUME SOUPS WITH THE ADDITION OF FLAVOR ENHANCERS (UMAMI)
Fernando Garrido B,Karina Jara M,Emma Wittig de Penna R,Marta Dondero C
Revista Chilena de Nutricíon , 2009,
Abstract: Se evaluó el efecto realzador del sabor del glutamato monosódico (GMS) y su acción sinergista con 5'-ribonucleótidos: inosinato monofosfato (IMP) y guanilato monofosfato (GMP), cuando se adicionaron a sopas deshidratadas de lentejas y arvejas. Se elaboraron 4 formulaciones para cada sopa, la primera formulación correspondió al control con su nivel de GMS original, las siguientes formulaciones contaron con distintas concentraciones y mezclas de estos realzadores (6% GMS; 6% GMS mas 0,26%IMPy 0,6 GMS mas 0,12% IMP-GMP). Se utilizó la evaluación sensorial de Escala Hedónica Gráfica, con una escala de 1 al 5, donde 1: representa "la carita más disgustada" y 5: "la más feliz". Treinta adultos mayores determinaron la formulación más aceptada. La sopa de lentejas con 6% de GMS mas 0,12% de IMP-GMP fue la que tuvo mayor aceptación, mientras que para la sopa de arvejas fue aquella que contenía 6% de GMS más 0,26% de IMP. Por tanto, se pudo demostrar la efectividad de la acción sinergista entre el GMS y los 5'-ribonucleótidos, al mejorar las aceptación de las formulaciones evaluadas. The enhancer effect of glutamate monosodium (MSG) flavor was evaluated and its synergistic action with 5'-ribonucleotides: ionone rib nucleotides 5'-monophosphate (IMP) and guano sine monophosphate (GMP) in dehydrated soups consisting of lentils and peas. Four formulations were developed for both soups: the first was the target with the original level of MSG, the following had different concentrations and mixtures of these enhancers (6% MSG; 6% MSG and 0.26% IMP; 0.6 MSG and 0.12% IMP-GMP). A five-.point Graphic Hedonic Scale test was used, where 1 represented ìthe most upset face and 5 represented ìthe happiest face . The most accepted soup was selected by thirty elderly adults. The lentils soup with 0,6 MSG and 0J2% IMP-GMP and the pea's soup with 6% MSG and 0.26%IMP obtained the greatest level of acceptance. So, the effectiveness of the synergistic action between the MSG and 5'-ribonucleotides was demonstrated, because they can improve the acceptance of the evaluated formulation.
ACEPTABILIDAD DE SOPAS DESHIDRATADAS DE LEGUMINOSAS ADICIONADAS DE REALZADORES DEL SABOR (UMAMI)
Garrido B,Fernando; Jara M,Karina; Wittig de Penna R,Emma; Dondero C,Marta; Mendoza G,Silvia; González Z,Stephany;
Revista chilena de nutrición , 2009, DOI: 10.4067/S0717-75182009000400007
Abstract: the enhancer effect of glutamate monosodium (msg) flavor was evaluated and its synergistic action with 5'-ribonucleotides: ionone rib nucleotides 5'-monophosphate (imp) and guano sine monophosphate (gmp) in dehydrated soups consisting of lentils and peas. four formulations were developed for both soups: the first was the target with the original level of msg, the following had different concentrations and mixtures of these enhancers (6% msg; 6% msg and 0.26% imp; 0.6 msg and 0.12% imp-gmp). a five-.point graphic hedonic scale test was used, where 1 represented ìthe most upset face? and 5 represented ìthe happiest face?. the most accepted soup was selected by thirty elderly adults. the lentils soup with 0,6 msg and 0j2% imp-gmp and the pea's soup with 6% msg and 0.26%imp obtained the greatest level of acceptance. so, the effectiveness of the synergistic action between the msg and 5'-ribonucleotides was demonstrated, because they can improve the acceptance of the evaluated formulation.
MéTODO DE TAGUCHI PARA OPTIMIZAR CALIDAD DE POSTRES FUNCIONALES DESTINADOS AL ADULTO MAYOR Y ESTUDIO DE PREFACTIBILIDAD TéCNICO - ECONóMICA
Chuaqui S,Paula; Wittig de Penna,Emma; Villarroel T.,Mario;
Revista chilena de nutrición , 2004, DOI: 10.4067/S0717-75182004000200006
Abstract: abstract to optimize and to characterize an instant powder dessert type mousse, with suitable nutritional characteristics for elderly, and in the process of optimization the statistical methodology of taguchi was used. an orange flavoured mousse was developed to include the following functional ingredients: fructologosaccharides, vitamins and minerals, in addition saccharose was replaced by sucralose. the formula of mousse was optimized using the statistical methodology of taguchi, with 7 independent variables in the first stage and 4 independent variables in the second stage. the dependent variables correspond to the sensorial quality evaluated with the test of karlsruhe and a panel of trained judges. finally, the most highly rated formulation was subjected to physical, chemical, and microbiological controls. sensorial acceptability of the product was then assessed with elderly, who were asked to indicate their preference between two levels of sweetener as well. the product was also evaluated in terms of the technical prefeasibility, by means of the economic indicator irr (internal rate of return) and pnv (present net value) that showed that the manufacture of the dessert is profitable and therefore suitable for production.
MéTODO DE TAGUCHI PARA OPTIMIZAR CALIDAD DE POSTRES FUNCIONALES DESTINADOS AL ADULTO MAYOR Y ESTUDIO DE PREFACTIBILIDAD TéCNICO - ECONóMICA TAGUCHI METHOD TO OPTIMIZE THE QUALITY OF FUNCTIONAL DESSERTS FOR ELDERLY AND TECHNICAL PREFEASIBILITY STUDY
Paula Chuaqui S,Emma Wittig de Penna,Mario Villarroel T.
Revista Chilena de Nutricíon , 2004,
Abstract: Este trabajo tuvo como objetivo principal formular, desarrollar, caracterizar y evaluar alimentos funcionales para el adulto mayor, específicamente un postre (mousse de naranja), en el que se consideraron las recomendaciones nutricionales de organismos nacionales e internacionales, así como también las limitaciones de su edad. Se desarrolló un postre, mousse sabor naranja, al que se le adicionaron los siguientes elementos funcionales: fructoligosacáridos, vitaminas y minerales, y se reemplazó en su totalidad la sacarosa por un edulcorante no metabolizable ni calórico que que fue la sucralosa. La cantidad de micronutrientes incorporados fue de un 30% de la IDR (Ingesta Diaria Recomendada) para el caso de las vitaminas y entre un 10 y 20% de la IDR para los minerales. Se tomaron estos valores considerando que existen otros alimentos más, a parte de los postres desarrollados, que también aportan nutrientes a la dieta. En el caso de los fructoligosacáridos, como no existe todavía un límite reglamentado de uso, y va más bien por sus efectos digestivos, se usaron los niveles recomendados por el fabricante para productos similares. El mousse fue optimizado usando la metodología estadística de Taguchi, donde el número de variables que intervinieron en este proceso fue de siete, las que en una etapa posterior quedaron en cuatro. Los valores de evaluación, optimizados por esta metodología estadística, se obtuvieron después de aplicar el test de Karlsruhe, con una tabla de valoración especialmente dise ada para el producto, utilizando un panel de jueces entrenados para tal efecto. Finalmente, se obtuvo una única formulación como la mejor de todas, que posteriormente fue sometida a controles físicos, químicos, microbiológicos y sensoriales, éstos últimos de aceptabilidad del producto por parte de la población objetivo que fueron adultos mayores. Respecto a la evaluación de aceptabilidad por parte de adultos mayores, se les dio a cada persona la formulación optimizada más una segunda formulación cuya única diferencia con la primera fue la concentración del edulcorante. De esta forma, además de se alar el grado de aceptación indicaron su preferencia. Para esta evaluación se hizo uso de una escala hedónica de cinco puntos y la cantidad de consumidores (adultos mayores) que evaluaron cada uno de los postres fue de un poco más de 150 para cada caso. Este trabajo concluyó con el estudio de prefactibilidad técnico - económica del proyecto, que sirvió para determinar su rentabilidad y la posibilidad de elaborar estos productos a escala industrial y comercial. Se consideró q
Un estudio transcultural de yogurt batido de fresa: aceptabilidad con consumidores versus calidad sensorial con paneles entrenados
Wittig de Penna,Emma; Curia,Ana; Calderón,Sandra; López,Luis; Fuenzalida,Regina; Hough,Guillermo;
Archivos Latinoamericanos de Nutrición , 2005,
Abstract: the present work was designed in order to obtain the cut off point, to be used in a shelf life study on whole stirred strawberry yogurt. the study was simultaneously carried out in argentina, chile and costa rica, assaying the same kind of product, elaborated in each one of the countries. the sensory quality parameters obtained from trained panelists and the consumers acceptability, were correlated by using the cut off point methodology through a quality evaluation by the karlsruhe scale. according to preliminary studies, the storage at 42oc produced considerable damage on parameters such as ph, acidity (volumetric assay), viscosity and sensory quality. for each sample, the cut off point was determined. this value corresponds to the threshold score for the sensory quality, where the consumer starts to perceive negative changes in the product, when comparing with the fresh product. the rejection percentage was also calculated according to the cut off point. the cut off points and the percentage of rejection obtained by the three participating countries were similar. data obtained from costa rica showed changes in color, acidity and rancidity. argentinean yogurts developed acidity that had a negative effect on texture, appearance and residual flavors. chilean samples presented a sensory quality that remains almost without change through the studied time. the differences of the deterioration pattern amongst the three countries, demonstrates that the products are different in formulation and elaboration process, in spite of been the same kind of yogurt. this could be explained by differences specified in the regulation of each country. for instance the trading conditions are not similar; the local industry should satisfy the needs of their consumers and consider the variables that leads to the acceptability of the product by the objective market.
Caracterización sensorial y química de la calidad de TéS (Thea sinensis) consumidos en Chile
Wittig de Penna,Emma; Zú?iga,María José; Fuenzalida,Regina; López-Planes,Reinaldo;
Archivos Latinoamericanos de Nutrición , 2005,
Abstract: by means of descriptive analysis four varieties of tea (thea sinensis) were assesed: argentinean op (orange pekoe) tea (black), brazilian op tea (black), ceylán op tea (black) and darjeeling op tea (green). the appearance of dry tea leaves were qualitatively characterized comparing with dry leaves standard. the attributes: colour, form, regularity of the leaves, fibre and stem cutting were evaluated the differences obtained were related to the differences produced by the effect of the fermentation process. flavour and aroma descriptors of the tea liqueur were generated by a trained panel. colour and astringency were evaluated in comparison with qualified standards using non structured linear scales. in order to relate the sensory analysis and the chemical composition for the different varieties of tea, following determinations were made: chemical moisture, dry material, aqueous extract, tannin and caffeine. through multifactor regression analysis the equations in relation to the following chemical parameters were determined. dry material, aqueous extract and tannins for colour and moisture, dry material and aqueous extract for astringency, respectively. statistical analysis through anova (3 variation sources: samples , judges and replications) showed .for samples four significant different groups for astringency and three different groups for colour. no significant differences between judges or repetitions were found. by multifactor regression analysis of both, colour and astringency, on their dependence of chemist results were calculated in order to asses the corresponding equations.
Caracterización química y sensorial de biscochuelos enriquecidos con fibra dietética y micronutrientes para el anciano
Wittig de Penna,Emma; Avenda?o,Paula; Soto,Delia; Bunger,Andrea;
Archivos Latinoamericanos de Nutrición , 2003,
Abstract: summary. this study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in chile is only 12 g. each cake contains 4.8 g of dietary fibre and a 30% of the rda of vitamins a, b1, b2, b6, b12, e, nicotinamide and folic acid, 40% of the rda of vitamin d3, 15% of the rda of calcium, 12% of the rda of magnesium and 3% the rda of zinc. polydextrose and sorbitol were added to improve flavor and texture. response surface methodology (rsm) was used for optimization, based on a two-variable composite design. thirteen experimental runs were carried out, with polydextrose (1 to 40% based on flour content) and sorbitol (1 to 30% based on flour content) as independent variables. the response variable was sensory quality obtained by the karlsruhe test. sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. the optimized cake contained 11.5% polydextrose and 4.4% sorbitol (both based on flour content). quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. overall sensory quality was 8,18 ("very good") and good quality and nutritive value were achieved. in an acceptance test carried out with 150 adults, 100% acceptability was obtained in the hedonic scale categories "like it" and "like it very much". a shelf life study performed with cakes packaged in polypropylene bags of 30 m m thickness indicated a shelf life of 13 days stored at room conditions (25oc and 55-60%r.h.).
Entrenamiento de paneles sensoriales constituidos por ni?os
Wittig de Penna,Emma; Bunger Timemlann,Andrea; Serrano Valdés,Lissis;
Archivos Latinoamericanos de Nutrición , 2000,
Abstract: sensory training of children. in the development of food products for children, it is advisable to establish the characteristics of the product with groups of children that represent the target population. to ensure the success of the products, the quality and hedonic satisfaction expectatives must be considered. in order to accomplish this premises, a group of children under the program complementary feeding of the health ministry- was selected and trained. the project was developed with a group of 33 children ages 9 to 12 years- from the republica of colombia school of santiago, whose parents agreed and supported the participation of their children in this project. the first step was teaching the technics and methodology of sensory evaluation, and increasing their sensitivity. after the 8 programmed sessions, those children who met the minimal requiremients for a training group were chosen. the second step was performed during 12 sessions, working with 14 children. the training was aimed at the development of the vocabulary to describe quality and detects, ranking tests, discriminative tests and the use of different scales. tests to verify reliability, veracity and reproducibility of judgements (p<0.05) were carried out. the trained group was able to assess different meals of the program. the obtained results allowed to propase the improvement of some quality criteria of the program meals.
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