Nutritional and sensory evaluation of two functional brands added with malanga flour and whey in children
Evaluation of two functional breads
DOI:
https://doi.org/10.14306/renhyd.28.2.2141%20Keywords:
Functional Food, Colocasia, Whey, Nutrition AssessmentAbstract
Introduction: The main component of whey is lactose, which has been widely studied for its nutritional and functional properties of some bioactive components, such as immunoglobulins, lactoferrin, lactoperoxidase and certain growth factors. Malanga is an important food in tropical and subtropical regions, it contains carbohydrates (59%) and proteins (25%), besides being very digestive, so it is considered an excellent food.
The objective of this study was to nutritionally and sensorially evaluate two functional products based on whey and malanga in malnourished children from two communities in Chiapas, Mexico.
Methods: Initially, both populations were evaluated by basic anthropometry and those suffering from malnutrition were identified. The infants who, according to the nutritional diagnosis, showed evidence of malnutrition were fed for three months. The level of liking was evaluated by means of a structured facial hedonic scale
Results: The level of acceptability was higher than 95% in both products. In the proximal chemical analysis, it was found that the pancake had a higher moisture content than the bun-type bread, 38 and 24%, respectively; while the rest of the nutrients were present in lower proportions, 3% ash, 6% fat, 12% protein, 21% fiber and 20% carbohydrates for the pancake, while the bun-type bread showed values of 1.3% ash, 8.2% fat, 16% protein, 24% fiber and 24.8% carbohydrates.
Conclusions: The results of the anthropometric evaluation after the intervention showed an improvement in the children's height and weight indicators, an effect probably due to the presence of nutrients from the whey and the malanga. An appreciable contribution of protein and fiber is evident in the two breads.
References
Keats E, Charbonneau K, Das J, Bhutta Z. Large-scale food fortification has great potential to improve child health and nutrition. Curr Opin Clin Nutr Metab Care. 2021; 24(3): 271-275. https://doi.org/10.1097/MCO.0000000000000745
Perdomo C, Rodríguez E, Carrasco H, Flores H, Matul S, Mayano D. Impacto de un programa comunitario contra la desnutrición infantil. Rev Chil Pediatr. 2019; 90(4): 411-421. https://doi.org/10.32641/rchped.v90i4.901
Langendorf C, Roederer T, de Pee S, Brown D, Doyon S, et al. Preventing Acute Malnutrition among Young Children in Crises: A Prospective Intervention Study in Niger. PLoS Med. 2014; 11(9): e1001714. https://doi.org/10.1371/journal.pmed.1001714 (Accesado en Julio de 2023).
UNICEF. Child malnutrition. IOP Publishing PhysicsWeb; 2018. Disponible en: https://www.unicef.org/mexico/desnutrici%C3%B3n-infantil
Shamah T, Amaya M, Cuevas N. Desnutrición y Obesidad: Doble carga en México. Rev Digital Universitaria. 2015; 16(5): 3.
Rodríguez-Ramírez S, Gaona-Pineda E, Martínez-Tapia B, Romero-Martínez M, Mundo-Rosas V, Shamah-Levy T. Inseguridad alimentaria y percepción de cambios en la alimentación en hogares mexicanos durante el confinamiento por la pandemia de Covid-19. Salud Pub de México. 2021; 63(6). https://doi.org/10.21149/12790.
Chen R, Mostafa I, Hibberd M, Das S, Mahfuz M, et al. A Microbiota-Directed Food Intervention for Undernourished Children. N Engl J Med. 2021; 384: 16. https://doi.org/10.1056/NEJMoa2023294
Schmeer K. Family structure and child anemia in Mexico. J Social Sci Med. 2013; 95: 16-23. https://doi.org/10.1016/j.socscimed.2012.10.028
Rivera J, Irizarry L, Gonzalez-De Cossio T. Panorama del estado nutricional de la población mexicana en las últimas dos décadas. Salud Pub de México. 2009; 51: 645-656.
Ramos O, Pereira R, Rodrigues R, Teixeira J, Vicente A, Malcata F. Whey and Whey Powders: Production and Uses. Encyclopedy of Food and Health. 2016. https://doi.org/10.1016/b978-0-12-384947-2.00747-9
Macwan S, Dabhi B, Parmar S, Aparnathi K. Whey and its Utilization. Int J Curr Microbiol App Sci. 2016; 5(8): 134-155. http://dx.doi.org/10.20546/ijcmas.2016.508.016
Mudgil D, Barak S. Dairy-Based Functional Beverages. Milk-Based Beverages. 2019; 67–93. https://doi.org/10.1016/b978-0-12-815504-2.00003-7
Espinosa-Solis V, Zamudio-Flores P, Espino-Díaz M, Vela-Gutiérrez, G, Rendón-Villalobos J, et al. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch. Molecules. 2021; 26(13): 4006. https://doi.org/10.3390/molecules26134006
Arya S, Salve A, Chauhan S. Peanuts as functional food: a review. J Food Sci Technol. 2016; 53: 31-41. https://doi.org/10.1007/s13197-015-2007-9
Vela-Gutiérrez G. Procesamiento y conservación de cormos de malanga. Chiapas, México. Colección Montebello, 2019.
AOAC. Official methods of analysis of AOAC. Maryland, USA. 2016.
Álvares D, Zapico T, De Aguiar C. Adaptación de una escala hedónica facial para medir las preferencias alimentarias de niños en edad preescolar. Rev Chilena de Nut. 2008; 35(1): 38-42. https://dx.doi.org/10.4067/S0717-75182008000100005
NOM-047-SSA2-2015. Para la atención a la salud del Grupo Etario de 10 a 19 años de edad. Disponible en: https://www.dof.gob.mx/nota_detalle.php?codigo=5403545&fecha=12/08/2015.
Sánchez J, Escamilla R, Calderón Z, Ramírez E, Salazar E. Galletas de suero de leche (Nutriserum). Boletín científico del Instituto de Ciencias de la Salud. 2017; 5(10): 3-5. Disponible en: https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/2545.
Fonseca L. Bread with whey. Dissertation, FASTA University, 2018. Disponible en: http://redi.ufasta.edu.ar:8082/jspui/bitstream/123456789/1675/2/Fonseca_Nu_2018.pdf.
Johnson S, Ryan S, Kroehl M, Moding K, Boles R, Bellows L. A longitudinal intervention to improve young children’s liking and consumption of new foods: findings from the Colorado LEAP study. Int J Behav Nutr Phys Act. 2019; 16: 49. https://doi.org/10.1186/s12966-019-0808-3.
López-Villafuerte K, Cabrera-Martínez D, López-Espinosa M, Aguilar-Najera O, Sol-González W, Vela-Gutierrez G. Evaluación del impacto nutricional y la aceptación organoléptica de galletas enriquecidas con suero de leche, soya y macadamia en comunidad preescolar de Chiapas, 1. Keats E, Charbonneau K, Das J, Bhutta Z. Large-scale food fortification has great potential to improve child health and nutrition. Curr Opin Clin Nutr Metab Care. 2021; 24(3): 271-275. https://doi.org/10.1097/MCO.0000000000000745
Perdomo C, Rodríguez E, Carrasco H, Flores H, Matul S, Mayano D. Impacto de un programa comunitario contra la desnutrición infantil. Rev Chil Pediatr. 2019; 90(4): 411-421. https://doi.org/10.32641/rchped.v90i4.901
Langendorf C, Roederer T, de Pee S, Brown D, Doyon S, et al. Preventing Acute Malnutrition among Young Children in Crises: A Prospective Intervention Study in Niger. PLoS Med. 2014; 11(9): e1001714. https://doi.org/10.1371/journal.pmed.1001714 (Accesado en Julio de 2023).
UNICEF. Child malnutrition. IOP Publishing PhysicsWeb; 2018. Disponible en: https://www.unicef.org/mexico/desnutrici%C3%B3n-infantil
Shamah T, Amaya M, Cuevas N. Desnutrición y Obesidad: Doble carga en México. Rev Digital Universitaria. 2015; 16(5): 3.
Ochoa-Díaz-López H, García-Parra E, Flores-Guillén E, García-Miranda R, Solís-Hernández R. Evaluación del estado nutricional en menores de cinco años: concordancia entre índices antropométricos en población indígena de Chiapas (México). Nutr Hosp. 2017; 34:820-826 http://dx.doi.org/10.20960/nh.700
Rodríguez-Ramírez S, Gaona-Pineda E, Martínez-Tapia B, Romero-Martínez M, Mundo-Rosas V, Shamah-Levy T. Inseguridad alimentaria y percepción de cambios en la alimentación en hogares mexicanos durante el confinamiento por la pandemia de Covid-19. Salud Pub de México. 2021; 63(6). https://doi.org/10.21149/12790.
Chen R, Mostafa I, Hibberd M, Das S, Mahfuz M, et al. A Microbiota-Directed Food Intervention for Undernourished Children. N Engl J Med. 2021; 384: 16. https://doi.org/10.1056/NEJMoa2023294
Schmeer K. Family structure and child anemia in Mexico. J Social Sci Med. 2013; 95: 16-23. https://doi.org/10.1016/j.socscimed.2012.10.028
Rivera J, Irizarry L, Gonzalez-De Cossio T. Panorama del estado nutricional de la población mexicana en las últimas dos décadas. Salud Pub de México. 2009; 51: 645-656.
Ramos O, Pereira R, Rodrigues R, Teixeira J, Vicente A, Malcata F. Whey and Whey Powders: Production and Uses. Encyclopedy of Food and Health. 2016. https://doi.org/10.1016/b978-0-12-384947-2.00747-9
Macwan S, Dabhi B, Parmar S, Aparnathi K. Whey and its Utilization. Int J Curr Microbiol App Sci. 2016; 5(8): 134-155. http://dx.doi.org/10.20546/ijcmas.2016.508.016
Mudgil D, Barak S. Dairy-Based Functional Beverages. Milk-Based Beverages. 2019; 67–93. https://doi.org/10.1016/b978-0-12-815504-2.00003-7
Espinosa-Solis V, Zamudio-Flores P, Espino-Díaz M, Vela-Gutiérrez, G, Rendón-Villalobos J, et al. Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga (Xanthosoma sagittifolium) Flour and Corn Starch. Molecules. 2021; 26(13): 4006. https://doi.org/10.3390/molecules26134006
Arya S, Salve A, Chauhan S. Peanuts as functional food: a review. J Food Sci Technol. 2016; 53: 31-41. https://doi.org/10.1007/s13197-015-2007-9
Vela-Gutiérrez G. Procesamiento y conservación de cormos de malanga. Chiapas, México. Colección Montebello, 2019.
AOAC. Official methods of analysis of AOAC. Maryland, USA. 2016.
Álvares D, Zapico T, De Aguiar C. Adaptación de una escala hedónica facial para medir las preferencias alimentarias de niños en edad preescolar. Rev Chilena de Nut. 2008; 35(1): 38-42. https://dx.doi.org/10.4067/S0717-75182008000100005
NOM-047-SSA2-2015. Para la atención a la salud del Grupo Etario de 10 a 19 años de edad. Disponible en: https://www.dof.gob.mx/nota_detalle.php?codigo=5403545&fecha=12/08/2015 (Accesado en octubre de 2023).
Ros I, Botija G. Nutrición en el niño en la edad preescolar y escolar. Protoc Diagn Ter Pediatr. 2023; 1:455-466. Disponible en: https://www.aeped.es/sites/default/files/documentos/37_nutricion_escolar.pdf (Accesado en marzo 2024).
Sánchez J, Escamilla R, Calderón Z, Ramírez E, Salazar E. Galletas de suero de leche (Nutriserum). Boletín científico del Instituto de Ciencias de la Salud. 2017; 5(10): 3-5. Disponible en: https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/2545 (Accesado en septiembre de 2023).
Fonseca L. Bread with whey. Dissertation, FASTA University, 2018. Disponible en: http://redi.ufasta.edu.ar:8082/jspui/bitstream/123456789/1675/2/Fonseca_Nu_2018.pdf (Accesado en octubre de 2023).
Johnson S, Ryan S, Kroehl M, Moding K, Boles R, Bellows L. A longitudinal intervention to improve young children’s liking and consumption of new foods: findings from the Colorado LEAP study. Int J Behav Nutr Phys Act. 2019; 16: 49. https://doi.org/10.1186/s12966-019-0808-3.
López-Villafuerte K, Cabrera-Martínez D, López-Espinosa M, Aguilar-Najera O, Sol-González W, Vela-Gutierrez G. Evaluación del impacto nutricional y la aceptación organoléptica de galletas enriquecidas con suero de leche, soya y macadamia en comunidad preescolar de Chiapas, México. Rev CienciaUAT. 2013; 8(1): 33-41.
Poaquiza-Caiza K, Escobar-Pungaña J, Chávez D, et al. Antioxidant and antimicrobial properties determination of two varieties of malanga: White malanga (Xanthosoma sagittifolium) and purple malanga (Xanthosoma violaceum) cultivated in Ecuador. Asian J Plant Sci. 2022; 21: 700-706. https://orcid.org/700-706.10.3923/ajps.2022.700.706
Ribeiro P, De Aquino E, Fernandes C, Nitzche A, Vericimo M, Flosi V. Anticancer and Immunomodulatory Benefits of Taro (Colocasia esculenta) Corms, an Underexploited Tuber Crop. Int J Mol Sci. 2021; 22: 265. https://doi.org/10.3390/ijms22010265
Sánchez-Encalada S, Talavera-Torres M, Wong-Chew R. An educational intervention to mothers improved the nutritional status of mexican children younger than 5 years old with mild to moderate malnutrition. Global Pediatric Health. 2019; 6: 1-9. https://orcid.org/0000-0002-3582-5120.
Langendorf C, Roederer T, de Pee S, Brown D, Doyon S, et al. Preventing Acute Malnutrition among Young Children in Crises: A Prospective Intervention Study in Niger. PLoS Med. 2014; 11(9): e1001714. https://orcid.org/10.1371/journal.pmed.1001714.
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Andrés Rivera Olvera, Lili K. Ochoa Mandujano, Luis A. Gutiérrez Méndez, Leonor Onofre Chacón, Veymar G. Tacias Pascacio, Gilber Vela-Gutierrez
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This journal 