Examinando por Autor "Faria, Judith"
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Ítem A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis(Sociedad Venezolana de Farmacología Clínica y Terapéutica, 2018) Jaimes Tarazona, Luz Karime; Atencia Berbesi, Cecilia María; Campo Vera, Yesenia; Contreras-Velásquez, Julio C.; Bermúdez, Valmore; Rojas, Edward; Faria, Judith; Martínez, Moisés; Rodríguez- Monroy, Carlos; Villareal-González, Reynaldo; Pestana-Nobles, Juan Pablo; Reyna, NadiaRye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and decrease voluntary food intake at a subsequent meal. Compared to whole white bread, it prevents inflammation of both, gastrointestinal and respiratory mucosa, being an excellent nutritional option feasible to be included in our daily diet. The aim of this research was to develop a functional bread from rye flour and stevia with three formulations: 50, 60 and 80% of rye flour. The microbiological, physicochemical and sensory assessments were made, evidencing that 50/50 formula was the best accepted by the evaluators. According to NTC 1363 norm the product was classified as a soft bread with fiber, since fiber was (35.8%) and the moisture obtained was (35.65%). In microbiological analysis, the results showed that it is a suitable product for human consumption and taste, texture and presentation analysis, this product was well-rated by the consumers, concluding that, is suitable to be merchandise as an alternative to wheat bread in daily human standard meals.Ítem Stevia rebaudiana Bertoni and Its Effects in Human Disease: Emphasizing Its Role in Inflammation, Atherosclerosis and Metabolic Syndrome(Springer, 2018) Rojas, Edward; Bermúdez, Valmore; Motlaghzadeh, Yasaman; Mathew, Justin; Fidilio, Enzamaria; Faria, Judith; Rojas, Joselyn; Cabrera de Bravo, Mayela; Contreras, Julio; Mantilla, Linda Pamela; Angarita, Lissé; Sepúlveda, Paola Amar; Kuzmar, IsaacPurpose of Review. Stevia rebaudiana Bertoni is a perennial shrub with zero calorie content that has been increasing in popularity for its potential use as an adjuvant in the treatment of obesity. The level of evidence supporting general benefits to human health is insufficient. We conducted a review of the literature summarizing the current knowledge and role in human disease. Recent Findings. Despite stevia’s minimal systemic absorption, studies have been promising regarding its potential benefits against inflammation, carcinogenesis, atherosclerosis glucose control, and hypertension. On the other hand, the growing popularity of artificial sweeteners does not correlate with improved trends in obesity. An increased intake of artificial non-caloric sweeteners may not be associated with decreased intake of traditional sugar-sweetened beverages and foods. The effects of Stevia on weight change have been linked to bacteria in the intestinal microbiome, mainly by affecting Clostridium and Bacteroides sp. populations. A growing body of evidence indicates that Stevia rebaudiana Bertoni is protective against malignant conversion by inhibition of DNA replication in human cancer cell growth in vitro. Summary. Consumption of Stevia has demonstrated to be generally safe in most reports. Further clinical studies are warranted to determine if regular consumption brings sustained benefits for human health.