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Formulation of a cereal and dried fruit bar with possible antihypertensive potential
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: 2021 ASABE Annual International Virtual Meeting 2100210.(doi:10.13031/aim.202100210)
Authors: Everardo Mares-Mares, Giovanna Luna-García, Melissa Valdes-Guerra, Ma. Fabiola León-Galván, Luis Armando Garcia de la Rosa, Maria Azucena Rocha-Mendoza
Keywords: Antihypertensive, Cereal Bar, Dried fruit, Microencapsulated, Mixture design
Abstract. Cardiovascular diseases such as hypertension are the leading cause of death worldwide and in Mexico according to ENSANUT 2016, 22.4 million Mexicans had hypertension. Food industry is currently making a strong investment in the development of products to prevent such type of disease. The objective of this work was to develop and innovate a functional bar with antihypertensive potential from cereals, dried fruit and a microencapsulated hydrolysate with inhibitory activity of ECA-1 (derived from the secondary serum of cheese and developed by the working group), through the use of the simplex lattice mixture design. A mixture design of extreme vertices was selected using Minitab-17, the three components of the bar were also selected: cereals, dried fruit and the microencapsulated component (with IC50 of 85 g/mL), obtaining a total of 9 formulas. Due to intellectual property purposes, the selected mixture of cereals and dried fruit is omitted. Each elaborate formula was subjected to sensory evaluation by 30 untrained judges using a 9-point hedonic scale. With sensory acceptance results, a predictive model was sought to determine the proportions of each the components. In order to obtain the final formula optimized in general acceptability, bromatological analysis, PDCAAS and glycemic index were performed. According to the results, the "special cubic" model showed the highest regression coefficient of 97.29% and according to ANDEVA, it showed a fitting significance (p<0.05). Based on the model, proportions that allowed maximizing the response variable to 9 were 58% cereals, 38.4% dried fruit and 3.6% microencapsulated component, achieving an experimental acceptance of 8.38. A formulated bar portion (40g) has ~14% protein with a chemical score of 81% and a low glycemic index (~46) and its caloric content is 136 kcal. The bar obtained has high sensory acceptance and a high protein content, which has a good quality of amino acids. It is made with the microencapsulated component, however, in vitro and in vivo studies in order to guarantee its antihypertensive potential are necessary to conduct.
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