Ciencias Exactas y Ciencias de la Salud

Permanent URI for this collectionhttps://hdl.handle.net/11285/551039

Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.

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  • Tesis de maestría
    Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics
    (Instituto Tecnológico y de Estudios Superiores de Monterrey) Gómez Fernández, Andrea Rebeca; JACOBO VELAZQUEZ, DANIEL ALBERTO; 222227; Jacobo Velázquez, Daniel Alberto; tolmquevedo, emipsanchez; Pérez Carrillo, Esther; Hernández Brenes, Carmen; School of Engineering and Sciences; Campus Monterrey; Santacruz López, Yolanda Arlette
    Metabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose because of its sweet taste. Likewise, nutraceuticals can prevent diseases related to metabolic syndrome. Thus there is an interest in the market for the development of functional foods added with nutraceuticals such as omega-3 (w-3), polyunsaturated fatty acids (PUFAs) from fish oil (FO), and probiotics (Prob). Chocolate has been considered an adequate vehicle to deliver w-3 PUFAs and Prob due to its ingredients' protective properties. However, little information is reported on developing sugar-free chocolate formulations added with Prob and FO. Therefore, the present thesis evaluated the physicochemical properties and the sensory acceptability of sugar-free chocolate formulations added with FO and Prob. In the first phase, the effect of microencapsulated Prob strains [Lactobacillus plantarum 299V (L299V) and Lactobacillus acidophilus La 3 (DSMZ 17742)] on the physicochemical properties (texture, instrumental color, and water activity) and consumer' acceptability of two different sugar-free dark chocolate formulations was evaluated. The combinations of sweeteners used were polydextrose + inulin (Pol+Inu) and isomalt + stevia (Iso+Stev). The viability of Prob resulted in 1.2X109 CFU per serving size (12 g) of dark chocolate. Likewise, Prob addition alone (without sugar replacement) did not affect the physicochemical properties and sensory acceptability of dark chocolate; however, sweeteners addition significantly affected the product's physicochemical and sensory acceptability chocolates added with Iso+Stev showed the nearest characteristics as compared with the control. In the second phase, the effect of sugar replacement, as well as Prob and FO addition on the physicochemical effect (texture, instrumental color, rheology, and water activity) and consumer' acceptability of different milk chocolate formulations was evaluated. A mixture of Iso+Stev as sugar replacer was used. Chocolates added with Prob contained 2x107 CFU per serving size. Prob addition increased the whiteness index (WI), decreased hardness, and modified the rheological properties, increasing the shear stress of chocolates. Furthermore, FO addition did not affect the WI values, decreased hardness, and generated a liquid-like rheological behavior. FO, Iso+Stev+FO, and Iso+Stev+Prob+FO contained 107.4±12.8 mg, 142.9±17.9 mg, and 133.78±8.76 mg of ω-3 PUFAs per chocolate portion, respectively. The substitution of sucrose using Iso+Stev decreases WI values, and the combination Iso+Stev and Iso+Stev+Prob showed the nearest hardness values compared with the control. Also, sugar substitution and ω-3 PUFAs addition (Iso+Stev+FO) showed a similar flow behavior as compared with the control. Finally, sugar-free chocolates added with Prob and FO (Iso+Stev+FO+Prob) showed higher acceptability as compared with FO+Prob. Based on these results, the Iso+Stev+Prob milk chocolate formulation showed a promising sugar-free product with adequate acceptability by consumers. Likewise, Iso+Stev increased the stability of ω-3 PUFAs (Iso+Stev+FO and Iso+Stev+Prob+FO) during processing compared with chocolates containing sucrose and FO. However, other sources of FO should be tested in chocolate formulations to improve their sensory acceptability. More rheological and textural analyses are needed to understand better the particle-particle interaction of the new ingredients added in the chocolate matrix and improve chocolates' texture. Likewise, the formulations presented herein should be further investigated to determine their potential impact on the prevention and treatment of type 2 diabetes.
  • Tesis de maestría
    Development of a milk chocolate added with fish oil and probiotics: physicochemical characterization, sensory acceptability and its effect on cognitive skills of rats
    (Instituto Tecnológico y de Estudios Superiores de Monterrey) Faccinetto Beltrán, Paulinna; Jacobo Velázquez, Daniel Alberto; hermlugo; Pérez Carrillo, Esther; Bañuelos Pineda, Jacinto; Hernández Brenes, Carmen; Escuela de Ingeniería y Ciencias; Campus Monterrey; Santacruz López, Arlette
    Nowadays, new trends have been developed where society seeks to consume healthier foods to improve their health and, consequently, life expectancy. These new eating habits can help prevent neurodegenerative diseases such as Alzheimer's and Parkinson's. Industries seek consumer satisfaction through the development of new-generation, wide-range products, which are called functional foods. These foods have a very high potential to provide both support and prevention for these conditions. The health of future generations is one of the factors that must be taken into account today because childhood is a very important stage for their cognitive development. To satisfy this type of market, the development of functional foods added with bioactive components that help to improve memory and that, in turn, have a pleasant flavor have been increasing. An example may be the use of milk chocolate as a vehicle for compounds that have been found to improve cognitive decline, highlighting omega-3 (ω3) and probiotics. The first phase of this research consisted of developing a milk chocolate added with fish oil and probiotics. The physicochemical characterization [rheology, texture, water activity (aw), instrumental color] and sensory acceptability test of the formulations obtained were carried out. Two different concentrations of FO were added to chocolate, which provided 76.0±5.2 mg and 195.8 ± 6.5 mg of ω3 polyunsaturated fatty acids (PUFAs) per serving size (12 g). Likewise, chocolates were added with probiotics (L. plantarum 299v and L. rhamnosus GG) associated with cognitive function improvement. Chocolates added with both fish oil concentrations showed adequate probiotic bacteria counts (>1x106 CFU per serving size). Likewise, rheology, texture, aw, and instrumental color showed that the treatment that contained a lower concentration of ω3 PUFAs added with probiotics presented a similar behavior as compared with the control. Likewise, this treatment showed adequate overall sensory acceptability (> 7, meaning that it was moderately liked by consumers). Chocolate with the highest concentration of FO showed a low overall acceptability (< 6, around 5.5, meaning that the chocolate neither like or dislike). Therefore, the chocolate formulation containing probiotics and the lower concentration of FO (with 76.0±5.2 of ω3 PUFAs per serving size) was selected to evaluate its effect on rats' development of cognitive skills. In the second phase of this thesis, the effect of chocolate consumption, added with FO and probiotics, on the development of cognitive skills in rats and on the microbial content (Lactobacillus, Bifidobacterium, Enterobacteriaceae, and total bacteria) in the cecum was evaluated. Cognitive skills in rats was determined by the memory and behavior tests using the Barnes open maze test of the individuals in the short (day 1 to 4) and long term (at day 7). Results showed that the great majority of latency times and errors of the Chocolate group improved with respect to the control. Likewise, the combination of chocolate together with fish oil and probiotics showed a positive effect on the memory of rats compared with the effect of the bioactive components added alone. Blood sugar levels, epididymal adipose tissue weight, and brain weight were not affected by the treatments. On the other hand, the consumption of probiotics alone or in combination with chocolate decreased the bacterial count of Enterobacteria, whereas Lactobacillus and Bifidobacteria counts were not affected. Results shown in this thesis showed that chocolate could be used as an adequate vehicle of omega 3 PUFA and probiotics. Furthermore, this chocolate exerted a positive effect on rats' cognitive skills, representing a potential functional food to be introduced in the nutraceutical market. Further studies could be directed performing clinical trials to confirm the positive effect of the formulations on children's cognitive development.
En caso de no especificar algo distinto, estos materiales son compartidos bajo los siguientes términos: Atribución-No comercial-No derivadas CC BY-NC-ND http://www.creativecommons.mx/#licencias
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